GUMACA NATIONAL HIGHSCHOOL

FOURTH PERIODICAL EXAMINATION

TECHNOLOGY AND LIVELIHOOD EDUCATION
G9-HOME ECONOMICS (COMMERCIAL COOKING)

Name________________________________________ Score___________
Grade & Sec.__________________________________ Teacher_________

I. Multiple Choice. Choose the letter of the correct answer. Put your answer on the space
provided.

_______1. Flavored simple syrup used to moisten cakes.

A. Cream Anglaise C. Dessert Syrup
B. Vanilla Syrup D. Custard
_______2. Stirred vanilla custard sauce; consist of milk, sugar, egg yolks and vanilla.
A. Cream Anglaise C. Art of Dessert Plating
B. Dessert Syrup D. Custard
_______3.Contains starch as well as eggs, resulting in a much thicker and more stable product.
A. Cream Anglaise C. Pastry Cream
B. Dessert Syrup D. Custard
_______4.Consist of milk, sugar, eggs and flavorings. (Whole eggs are used for greater
thickening power).
A. Custards C. Art of Dessert Syrup
B. Dessert Syrup D. Cream Anglaise
_______5.It gives decoration and beautifies the dish.
A. Garnish C. Art of Dessert Syrup
B. Custard D. Cream Anglaise
_______6. Desserts should turn heads in dinning room. Garnishing and plating desserts shouldn’t
be after thought. It should be an integral part of how you build your recipe.
A. Garnish C. Art of Dessert Syrup
B. B. Custards D. Cream Anglaise
_______7. .Flavorings may be extract like vanilla, liquors like rum. It adds flavor after the syrup
has cold, flavor, may lost if added to the hot syrup.
A. Cream Anglaise C. Dessert Syrup
B. Vanilla Syrup D. Custard
_______8. .Everything on the dessert plate should be edible and delicious.
A. Keep it clean and simple C. Try different plates
B. Make garnishes edible. D. Layer flavors & textures in your dessert
_______9.Type of Packaging material used for wrapping certain types of food like suman.
A. Leaves C. Wood
B. Vegetable Fibers D. Paper
_______10. Type of Packaging material, these include bamboo, banana, coconut and cotton
fibers. These natural materials are converted into yarn, string or cord which will form the
packaging material.
A. Paper C. Glass
B. Vegetable Fibers D. Earthenware pots
_______11.Wooden shipping containers have traditionally have been used for a wide range of
solid and liquid foods including fruits, vegetables, tea and beer.
A. Wood C. Glass
B. Earthenware pots D. Metal
_______12. An inexpensive packaging material. It is however highly absorptive, fairly easily
torn and offers no barrier to water or gasses.
A. Earthenware pots C. Paper
B. Glass D. Metal
_______13.Used worldwide for storing liquids and solid foods such as yoghurt, curd, beer, dried
foods and honey.
A. Earthenware pots C. Paper
B. Glass D. Metal
_______14. Extremely useful as they can be made in either soft or hard forms, as sheets or
containers and with different thickness, light resistance and flexibility.
A. Plastic C. Earthenware pots
B. Wood D. Metal
_______15.Type of packaging material, they are tamper proof.
A. Plastic C. Glass
B. Wood D. Metal
_______16. He defined Food Packaging as the “art science and technology of preparing goods
for transport and sale.”
A. Pain (1964) C. Paine (1963)
B. Phin (1965) D. Phil (1963)
_______17.These are also necessary to allow for stocking the products in their containers for
storage at the warehouse or while awaiting transport, distribution or actual use.
A. To protect C. To help sell
B. B. To contain D. To allow
_______18The package itself helps in product promotion. The ore attractive it is, the greater the
chances it will be noticed.
A. To help sell C. To contain
B. To allow D. To protect
_______19This is clearly observed with the farm products which have been given affective
protection through proper use of the right containers.
A. To allow C. To protect
B. To contain D. To help sell
_______20This type of package is meant to directly contain the product.
A. Primary Package C. Secondary Package
B. Tertiary Package D. Fourth Package
_______21.When transporting in bulk, it may have to be packed again for greater protection and
for bulk transfer.
A. Primary Package C. Secondary Package
B. Tertiary Package D. Fourth Package
_______22. This is utilized to contain a specified number of unit packs.
A. Secondary Package C. Primary Package
B. Tertiary Pacakge D. Fourth Package
_______23. The oldest and most common methods of food packaging in homes is the use of
home canning.
A. Home Foods C. Foil Packaging
B. Home Canned Foods D. Canned Foods
_______24. Method of Food Packaging, foods that are canned commercially are cooked prior to
being placed in the can in order to prevent E. coli.
A. Foil Packaging C. Foil Packaging
B. Home Canned Foods D. Freezing and Chilling Food
_______25. Allows the food to be sealed in the package without losing any residual moisture
that may still be in the food.
A. Foil Packaging C. Home Canned Foods
B. Canned Foods D. Freezing and Chilling Food
_______26.
What kind of Napkin Folding is this?
A. Rose Napkin Fold C. Envelope Napkin Fold
B. Triple Pocket Napkin Fold D. Sun Fold
_______27.
What kind of Napkin Folding is this?
A. Triple Pocket Napkin Fold C. Bow Napkin Fold
B. Bunny Napkin Fold D. Pyramid Napkin Fold
_______28.
What kind of Napkin Folding is this?
A. Bunny Fold C. Envelope Napkin Fold
B. Pyramid Napkin Fold D. Bow Fold
_______29.
What kind of Napkin Folding is this?
 A. Candle Fan Napkin Fold C. Heart Napkin Fold
B. Candle Fold D. Candy Napkin Fold
_______30.
What kind of Napkin Folding is this?
A. Candle Napkin Fold C. Heart Napkin Fold
B. Candle Fan Napkin Fold D. Candy Napkin Fold
_______31.
What kind of Napkin Folding is this?
A. Bunny Napkin Fold C. Heart Napkin Fold
B. Candle Fan Napkin Fold D. Candle Napkin Fold
_______32.
What kind of Napkin Folding is this?
A. Rose Napkin Fold C. Candle Fan Napkin Fold
B. Lotus Napkin Fold D. Candle Napkin Fold
_______33.
What kind of Napkin Folding is this?
A. Candy Napkin Fold C. Candle Fan Napkin Fold
B. Heart Napkin Fold D. Candle Napkin Fold
_______34.
What kind of Napkin Folding is this?
A. Lotus Napkin Fold C. Candy Napkin Fold
B. Bunny Fold D. Rose Napkin Fold
_______35.
What kind of Napkin Folding is this?
A. Fleur de Lis Napkin Fold C. Candy Napkin Fold
B. Bunny Napkin Fold D. Rose Napkin Fold

II. Matching Type. Match column A and B. write the letter of the correct answer on the
blank before each number.

______36. What guidelines you will use in A. Metal

plating dessert if you need various sizes and shapes
of plates?
______37. What you will add in a dessert to beautify it? B. Foil Packaging
______38. What packaging material you will use in C. Leaves/ Banana Leaves
wrapping Balinsuso?
______39. What packaging material you will used in D. Fancy Restaurants
Molding Leche plan?
______40. What method of Food Packaging you will E. Garnish
use if I have chilled vegetables and fruits?
______41. What method of Food Packaging you will F. Napkin
use if you want to stock vegetables and fruit in glass jar
with proper seal?
______42. What method of Food Packaging if I want G. Market
to seal a fish so that the moisture may still be in the food?
______43. What you will use in wiping the mouth and H. Napkin Folding
fingers while eating?
______44. What kind of decorative you usually see in a I. Freezing and Chilling Food
Fancy restaurant using napkin? J. Home Canned Foods
K. Try different plates

IV. Essay. Write the answer on the space provided.

46-50. What is the importance of using napkin while eating in a fancy restaurant?
Choose one Kind of Napkin Folding and list down the procedure/steps of it.

*** HONESTY IS THE BEST POLICY***

GOD BLESS! 