Saint Thomas Development Academy of Bulacan Inc.

Km. 37 Pulong Buhangin Sta. Maria, Bulacan

Third Periodical Examination in
TECHNOLOGY AND LIVELIHOOD EDUCATION 9
Name : ______________________________ Rating:_____________________
Prepared by: Ms. Em Cruz Date:_______________________

GENERAL DIRECTION: Read each questions carefully. Choose the correct

answer and use the space provided for your answer.
Use only black ball pen and STRICTLY NO ERASURES.

I. IDENTIFICATION. Identify the following. Write your answer on the space

provided.
__________________ 1. Subjecting starch to dry heat as in toasting of bread.
__________________ 2. Occurs when starch is heated with water.
__________________ 3. This occurs when liquid is slowly released from a gel structure, as in custard fillings and
starchy pie fillings.
__________________ 4. It is used as a thickening agent for sauces.
__________________ 5. Derived from the liquid after the meat has been fried, toasted, baked or steamed.
__________________ 6. A compound butter flavored with lemon juice, chopped parsley, and other herbs.
__________________ 7. Adds color and texture to the food.
__________________ 8. A example of hot hors d’ oeuvres.
__________________ 9. A salad dressing prepared from oil, vinegar, and seasoning
__________________10. A example of cold hors d’ oeuvres
__________________ 11. A compound butter flavored with lemon juice, chopped parsley, and other herbs.
__________________12. Term used for the main course, usually meat, fish or poultry
__________________ 13. Refers to the collection, weighing, and preparation of all ingredients for a recipe
before cooking.
__________________14. The food item that is usually served as the first course
__________________ 15. The food item that is usually served at the end of the meal before beverage
__________________ 16. The other term used for appetizer in French

II. ENUMERATION. Enumerate the following.

List three moist heat methods of cooking.

1.
2.
3.

List three dry heat methods of cooking

1.
2.
3.

List three characteristics of good quality vegetables.

1.
2.
3.

List three principles of vegetable cookery

1.
2.
3.

List three reasons for cooking fish.

1.
2.
3.
List two types of menu.
1.
2

List five factors in planning meals.

1.
2.
3.
4.
5.

List five types of meal

1.
2.
3.
4.
5.

Good luck and God Bless !!!