Saint Thomas Development Academy of Bulacan Inc.

Km.37 Pulong Buhangin Sta. Maria Bulacan

PRELIMINARY EXAMINATION FOR THE FIRST QUARTER
TECHNOLOGY AND LIVELIHOOD EDUCATION 9

Name: ___________________________________________ Rating:____________

Grade & Section:___________________________________ Date:_____________

I. Give the different traits of an entrepreneur. Choose your answer on the box below.
________________________________ 1. To generate income.
________________________________ 2. Many task to be done.
________________________________ 3. Dedicated to work.
________________________________ 4. Considering outcomes of his decisions.
________________________________ 5. Stick to his plan.
________________________________ 6. Innovating products.
________________________________ 7. Communicating to each other.
________________________________ 8. Believe In his own abiity.
________________________________ 9. Nothing is permanent.
________________________________ 10. To set his goals.

Hardworking People Skills

Self Confidence Commitment to work

Discipline Ability to accept change

Creative Planner

Profit Oriented Decision making

II.Write TRUE if the statement is correct and FALSE if wrong.

___________ 1. The lifestyle of the customers determines the food items to be sold.
___________ 2. Teamwork is necessary in running the business.
___________ 3. Before putting up the food business, the owner and the employees should have
adequate training and skills.
___________ 4. The SWOT analysis can help determine the success or failure of the business.
___________ 5. A food business located near schools has many customers.
___________ 6. A good location for a food business is one that has little foot traffic.
___________ 7. Adequate capital is necessary in putting up a food business.
___________ 8. Loyal employees help in sustaining the food business
___________ 9. Continuous improvement of the product makes the business successful.
___________ 10. The presence of many food establishments in the area is good for one’s business.

III. Identify the following. Write your answer on the space provided.
____________________ 1. The process of removing food or any soil/dirt on food contact surfaces,
dishes or containers using the correct cleaning materials.

____________________ 2. Used to wash table appointments, surfaces, and equipments. Examples

are dishwashing detergent and automatic dishwasher detergents.

____________________ 3. Effective on a wide variety of bacteria.

____________________ 4. Not compatible with some detergents.
____________________ 5. Less irritating to the skin than chlorine.
____________________ 6. Other term for this is degreaser and is used periodically on greasy
surfaces.
____________________ 7. Used often to remove soil in dishwasher and steam tables.
____________________ 8. Used to remove heavy accumulation of soil that cannot be removed by
detergents.
____________________ 9. This is a mechanical device used for cleaning dishes and utensils for
eating.
____________________ 10. This is used for ventilation and for eliminating excess fumes in the
kitchen.

Detergents Cleaning Quarternary ammonium compound

Iodine Solvent cleaners Acid cleaners Abrasive cleaners

Dishwasher Extraction fan Chlorine

IV. Write D for the desirable practice in cleaning the kitchen and U for the undersirable
practice.

_______ 1. Use a damp cleaning rag to remove sticky build-up.

________ 2. Wipe the kitchen floor with a damp mop.
________ 3. Sweep the kitchen floor once a week.
________ 4. Use dry rag to remove sticky build up.
________ 5. Wipe countertops surfaces and tables with a cleaning rag
________ 6. Sweep the floor as often as needed.
________ 7. Use mops to sweep the floor
________ 8. Mop the floor with dry rag
________ 9. Use a all purpose cleaner in cleaning the kitchen
________ 10. Use chlorine in cleaning the kitchen sink.

Good luck and God bless !!!