Meisters Learning Center

Executive Building
Ledesma Street, Iloilo city

T L E – Grade 5
Second Periodical Test

Name: ______________________________
I. The Food Pyramid
1. Drink a lot- water
2. Eat most- rice, corn, bread, cereals
3. Eat much- fruits, vegetables
4. Eat some- fish, pork, beef, eggs, milk, legumes, nuts
5. Eat a little- margarine, cooking oil, butter, meat, fat, sugar,candies

II. My Plate Template

III. Classify the given foods under the correct heading.

oatmeal candies juices cassava camote rice

chicken fish mango cabbage peanuts kangkong
eggs leche flan bread corn potato apple
cake cooking oil pechay broccoli butter
fresh milk shrimp beef banana okra
margarine

ENERGY- GIVING FOOD BODY- BUILDING FOOD BODY REGULATING FOOD

(starch, sugar, fats and oil)

margarine (meat, fish, poultry, legumes and (fruits and vegetables)
nuts)
IV. Write A if the sentence describes energy- giving food (go); B if body- building food (grow) and C if
body- regulating food (glow).

_____1. These are foods that keep the body healthy and strong.
_____2. These are foods rich in protein.
_____3. These are the foods that provide heat and energy.
_____4. These foods give us the strength to work and play.
_____5. These foods are responsible in building tissues and help in the repair of worn- out tissues
and in the maintenance of life.
_____6. These foods build the body’s resistance to infections and diseases.

V. Make your own meal plan.

ENERGY- BODY BODY-

GIVING BUILDING REGULATING

BREAKFAST (beverage)

Meal Pattern Monday

soup

Meat/ fish

vegetable

rice

dessert

VI. Remember these!

1. MEALS- food taken at regular intervals
2. MY PLATE- used as a guide in planning a nutritious meal
3. PROTEIN- a major nutrient responsible for building and repairing tissues
4. FATS- a major nutrient that provides a concentrated source of energy
5.VITAMINS- powerful organic substances needed by the body to promote health
6. MINERALS- inorganic substances that help regulate body processes
7. IRON- gives color to the blood
8. IODINE- the mineral that prevents goiter
9.CALCIUM- promotes healthy bones and teeth
10. MEAL PATTERN- an outline used as a guide in planning complete meals
11. VITAMIN A- promotes healthy skin and good eyesight
12. B Vitamins (thiamine, niacin, folic acid, riboflavin)- important for the health of the nervous system
13. VITAMIN C- keeps the body tissues in good shape and helps the body resist infection
14. VITAMIN D- essential for the absorption of calcium
15. FIBER- is important for the regular elimination of wastes
16. WATER- important in cleansing the body and in the distribution of nutrients to its different parts
17. THREE BASIC FOOD GROUPS- a guide in ensuring that a variety of foods containing all
necessary nutrients are provided for in the meals
18. FOOD BUDGET- important guide in determining how much the family can afford
19. WISE BUYING- means buying the right kind/ quality at the right amount, at the right time, and at
the right place

VII. Factors to be considered in making food budget:

1. Income of the Family
2. Size and Composition
3. Family Likes and Dislikes
4. Use of Other Resources

VIII. Guides in Wise Buying:

1. Know what you want to buy.
2. Shop at the time of the day when stores are not busy or crowded.
3. Be pleasant and courteous to everybody you speak to.
4. State briefly and clearly what you want to buy and the price you intend to pay.
5. Before shopping, plan your itinerary.
6. Be alert and attentive of your shopping bags and valuables.
7. Make a survey to compare prices.
8. Be a suki or patron of a particular vendor whom you find such personality and his/ her goods
trustworthy and dependable.
9. Know how to substitute or find alternatives for things you need yet are unavailable or out of your
budget.
IX. Preparation Processes
1. BEAT- to vigorously stir ingredients until smooth
2. CHOP- to cut into small pieces using a knife or cleaver
3. DICE- to cut into cubes
4. GRATE- to reduce food into small shreds by rubbing it on a grater
5. MEASURE- to approximate the amount of an ingredient using measuring cups or measuring
spoons
6. MIX- to combine or put together ingredients in a bowl using a wooden spoon of fork
7. PARE- to remove or cut off the outer skin
8. STIR- to mix thoroughly in a circular motion using a spoon or other utensil
9. SLICE- to cut into thin, broad pieces form a larger portion
10. WHIP- to beat rapidly using a beater or electric mixer

X. Cooking Processes
1. BAKE- to cook by dry heat in an oven or oven- type appliance
2. BLANCH- to pre- heat fruits or vegetables in boiling water for easy removal of the skin or inactive
enzymes
3. BOIL- to cook in boiling water
4. BRAISE- to cook in small amount of liquid in covered utensils
5. BROIL- to cook by direct heat
6. FRY- to cook in fat, either pan fry using a small amount of fat or deep fried using large amount of
fat
7. POACH- to cook by simmering in a small amount of liquid
8. SAUTE- to fry quickly in little hot oil r fat
9. STEW- to cook slowly in liquid in a closed dish or pan
10. TOAST- to cook or brown in an oven or even toaster
XI. Setting the Table

 Determine the number of people who are going to eat in relation to the table.

 Do not make the table overcrowded.

Cover - refers to space as well as the table appointments needed for one person

- 20 inches is allowed for a cover.

Guidelines

1. Set the plate one inch from the edge of the table. Place it at the center, directly opposite of the diner or
person.

2. Place the table knife on the right side with its blade facing the plate.

3. Place the tablespoon next to the knife with the hollow part turned up.

4. Place the teaspoon (for coffee) next to the tablespoon.

5. Place the teaspoon (for the fruit) above the plate near its rim.

6. Place the table fork on the left side near the edge of the plate.

7. Place the napkin next to the fork, with the folded side facing the fork.

8. Place the glass at the tip of the knife.

9. Place the cup and saucer (for coffee/chocolate) on the right side, next to the teaspoon or beside the glass.

10. Place the bread and butter plate (for breakfast) or salad plate at the tip of the fork.

11. For the fruit cup, place it on top of the plate since it is the first course (for breakfast) or dessert plate (for
lunch/supper).

Draw a sample of how a cover looks like in table setting, then label each utensil.