Diocesan Schools of La Union

ST. MARY’S ACADEMY

Rosario, La Union
FOURTH QUARTERLY ASSESSMENT IN TLE 9

Name:_______________________________________________Yr and Section:_____________________Date:________________

I. Multiple Choice:
Direction: Read carefully the following questions and choose the correct answer. Write your answer on the space
provided.
____1. Usually sweet course or dish usually served at the end of a meal.
a. Salad b. Dessert c. Sandwich d. Appetizer
____2. Is a combination of vegetables, fruits and other ingredients served with a dressing.
a. Salad b. Dessert c. Sandwich d. Appetizer
____3. Usually served before the main course meal.
a. Salad b. Dessert c. Sandwich d. Appetizer
____4. Made with two or more slices of bread with fillings between them.
a. Salad b. Dessert c. Sandwich d. Appetizer
____5. Which of the following tools is used for whipping eggs or butter, and for blending gravies, sauces and soups?
a. grater b. spatula c. whisks d. scraper
____6. Which of the following tools and equipment is used to chop, blend, mix, whip, puree, grate, and liquefy foods?
a. blender ` b. mixer c. grater d. range
____7. Which of the following tools is used for measuring small quantity of ingredients like salt, and baking powder
a. measuring cup b. measuring spoon c. funnels d. spatula
____8. Which of the following cannot be used as garnishing in dessert?
a. fruit b. nut c. chocolate d. flower
____9. The other term for meringue.
a. custard b. Icing c. Butter d. Cream
____10. All of the following are characteristics of good fruit desserts, EXCEPT
a. appetizing aroma c. simple and attractive
b. slightly chilled temperature d. moderately sweet
____11. Remove remaining and sticky ingredients from the side of the bowl
a. Scraper b. Grater c. Cookie Molder d. Spatula
____12. Used when temperatures must be kept below boiling, such as for egg sauces, puddings, and to keep foods warm
without overcooking.
a. Strainer b. Double Boiler c. Bowl d. Caserole
____13. Used for mixing ingredients. It comes in different sizes. Small, medium, and large
a. Mixing Bowl b. Mixing Cup c. Bowl d. Spoon
____14. It is made in all parts of the world from a variety of milks from cow, goat and sheep.
a. Cheese b. Fruits c. Fresh Milk d. Bread Toaster
____15. Served in their baking cups or may be unmolded and served with fruit garnishes or with dessert sauces.
a. Leche Flan b. Cake c. Puddings d. Custard
____16. Simple to prepare and vary with sauces.
a. Leche Flan b. Cake c. Puddings d. Custard
____17. These are easily prepared, economical and vary in many ways.
a. Gelatin b. Cake c. Puddings d. Custard
____18. It serve cold and more tastier.
a. Gelatin b. Cake c. Puddings d. Frozen Dessert
____19. They are nutritious, appetizing, and easy to prepare and serve.
a. Gelatin b. Fruits c. Puddings d. Frozen Dessert
____20. Which is the most prescribed sugar for diabetic person?
a. White Sugar b. Refined Sugar c. Brown Sugar d. Dark Brown Sugar
____21. Is a type of sugar which specifically for cake making only.
a. White Sugar b. Refined Sugar c. Brown Sugar d. Dark Brown Sugar
____22. Which type of sugar is most commonly used in making a meringue.
a. White Sugar b. Refined Sugar c. Brown Sugar d. Dark Brown Sugar
____23. Where does sugar came from?
a. Candy Cane b. Sugar Cane c. Honey d. Fruits
____24. Is used to set many cold moulded desserts. It is the basis for jellies and is also used to set creams and mousses.
 a. Gelatin b. Cream c. Egg Yolk d. Batter
____25. Which is an example of Frozen Dessert?
a. Banana Split b. Maja Blangka c. Graham Ball d. Leche Flan

II. FILL IN THE BLANKS: Direction: Identify the given description of Ingredients. Choose your answer from the
list of ingredients inside the box.

Chocolate Cream Gelatin

Egg White Egg Yolk Fruits
Sugar Nuts Batter
Meringue
______________1. This simple mixture of flour and water is used to make crepes and pancakes. Batter is also
used to coat fruit for fritters.
______________2. May be melted to easily blend into fillings and batters. It can also be poured over desserts such
as cakes and puddings.
______________3. This ingredient is often used as a decoration or accompaniment for both cold and hot desserts,
but may also be used as one of the recipe ingredients.
______________4. The common element linking virtually with all desserts. It may be used to sprinkle over
fruit, beaten into egg yolks for custard or into whites for a meringue.
______________5. It may be pureed, baked or poached and can then be used for pies, soufflés and puddings
______________6. The ingredient of this was melted sugar and egg whites.
______________7. May be mixed with flavourings sugar and cream or milk to make custard or they may be
whisked together over hot water to create a sabayon.
______________8. Air is trapped in the mixture in the form of bubbles.
______________9. They are an important part of dessert cookery as they provide flavour for creams and ice creams.
______________10. used as a decoration or accompaniment for both cold and hot desserts, but may also be used
as one of the recipe ingredients.
III. TRUE OR FALSE: Write TRUE if the statement is correct and write FALSE if it is not.
_______________1. Sauce is a flavored liquid blend of ingredients that adds flavor and enhances the appearance
of the food.
_______________2. Blender is a type of tool in the kitchen.
_______________5. Cheese has three general types: smooth, semi hard, hard.
_______________6. The process of cooking gelatin is boiling.
_______________7. There is no such thing as a fattening food.

IV. Jumbled Words

A. Arrange the jumbled words to form a word regarding kitchen tools and equipment.
1. FRREIGTORERA - __________________________ 6. ATEGRR - ______________________________________
2. STRNERAI - _________________________________ 7. BODLEU LBEOIR - ____________________________
3. ERRBUB APECRRS - _______________________ 8. PRLEEE - _______________________________________
4. NDELRBE - _________________________________ 9. OOPNSS - ______________________________________
5. STPLUAA - _________________________________ 10. EVNO - _______________________________________
B. Give example for each type of dessert(2 pts. Each)
1. Frozen Dessert - _____________________________
2. Custard - _____________________________________
3. Gelatin - ______________________________________
4. Puddings - ___________________________________
5. Fruit - ________________________________________

C. Discuss the process of storing dessert.(5 Pts.)

Commission on Diocesan School
Saint Mary’s Academy
Fourth Quarterly Examination in
Technology and Livelihood Education 10
Name: ___________________________ Yr. and Section:____________________Date:_______________

A. MULTIPLE CHOICE: Read the following statements/questions carefully and choose the letter with the
correct answer. Write your answer on the space provided.
_______1. Are usually classified on the basis of the part of the plant that is used for food.
a. Fruits b. Vegetable c. Root Crops d. Plants
______2. These are underground buds and are made of very short stems covered with layers like garlic, onions,
chives, leek and shallots.
a. Flower  b. Roots c. Bulbs d. All of the Above
______3. Which fat soluble compound is responsible for the green coloring of plants?
a. Anthocyanins b. Carotenoids c. Chlorophyll d. Lycopene
______4. Which tool is used to drain excess water after washing vegetables?
a. Bowls b. Colander c. Steamer d. Utility tray
______5. Examples of these are squash flower, banana blossoms, cauli flower, cesbian flower.
a. Flower  b. Roots c. Fruits d. All of the Above
______6. Popular seafood which are highly perishable and should be kept chilled to moist as quality.
a. Meat b. Fish and Shellfish c. Poultry d. Beef
______7. Which kind of fish has no internal bone structure?
a. Fin fish b. Freshwater fish c. Round fish d. Shell fish
______8. Which of the following is a characteristic of a fresh fish?
a. With fresh and foul odor c. Gills are pink or red
b. Eyes are dull, shiny and bulging d. Flesh shrink when pressed
______9. What cooking method is suited to fat fish.
a. Baking b. Boiling c. Deep -frying d. Sautéing
______10. Which of the following is a freshwater fish?
a. Baby Shark b. Cat fish c. Tuna d. Bulilit
______11. These are commonly Chicken, Turkey or Duck.
a. Meat b. Fish and Shellfish c. Poultry d. Beef
______12. Maybe beef, pork and sausage product.
a. Meat b. Poultry c. Fish d. Shellfish
______13. What animal produces veal meat?
a. Calf b. deer c. hog d. sheep
______14. Meat of swine is called:
a. Beef b. carabeef c. chevon d. pork
______15. Meat of sheep is called:
a. Lamb b. carabeef c. pork d. chevon
______16. Meat from cattle over one year old.
a. Beef b. carabeef c. chevon d. pork
______17. Meat from carabao
a. Beef b. carabeef c. chevon d. pork
______18. Meat from deer/goat.
a. Beef b. carabeef c. chevon d. pork
______19. Flesh of young calf, 4-5 months old. Because of its age, it is considered by some to be the finest meat.
a. Beef b. carabeef c. veal d. pork
______20. Where can we store meats?
a. Crisper b. Freezer c. Chiller d. None of the above
______21. When buying meat, what should you considered first?
a. Brand b. price c. quality d. round cut
______22. A slaughtered animal is called _______________.
a. Carabeef b. carcass c. pork d. poultry
______23. The most common method of preserving meat is ___________.
a. Curing b. drying c. refrigerating d. salting
______24. In platter presentation uncut portion of the main food item is
a. garnish b. serving portions C. centerpiece
______25. It is arranged artistically in proportion to the cut slices.
a. slices b. serving portions C. garnish
______26. The food should be easy to handle and
a. garnish b. serve C. arrangement

______27. Use attractive platter presentation made of metals, mirrors, plastic or wood, and
a. china b. pan C. platter
_______28. The act of serving or arranging portions of the main food item artistically.
a. slicing b. garnishing C. setting
______29. Which of the following vegetables is rich in carbohydrates?
a. legumes, peas, and beans c. Mushroom, tomatoes, and radish
b. Nuts, olives, and avocado d. Seeds, roots, and tubers
______30. What is the flavor component of vegetables which gives strong flavor and odor to some vegetables like
onions, leeks, garlic, chives, cabbage, and broccoli?
a. Flavonoids .c. Sugar
b. Glutamic acid d. Sulfur compounds

B. MODIFIED TRUE/FALSE: Write True if the statements is correct but if it false, change the underlined word/ group
of words to make the whole statement true.

____________1. Collagen and Elastin are two types of connective tissue.

____________2. 75% of muscle tissue in meat is water.
____________3. Dicing is the basic preparation in meat which cut into cubes for various types of casseroles, stems,
curries, and dishes such as steak, kidney pie and pudding.
____________4. Hotdogs are example of frozen goods.
_____________5. Fresh meat is recently slaughtered, has not been preserved, and frozen.
_____________6. Dry heat cooking refers to any cooking technique where the heat is transferred to the food item
without using any moisture.
_____________7. Stove is the equipment for baking.
_____________8. Cholesterol rate of pork is higher than beef.
_____________9. Cornbeef is made of beef.
_____________10. The boiling point of water is at 100C.

C. MATCHING TYPE: Match the cooking method from Column A to Column B and choose the
definition of each cooking method on column C. Write the letter of the correct answer on the space
provided. (20 Pts.)

A B C
A. Dry Heat Method ______a. Steaming ______ heat cooking in which the item
to be cooked is partially covered with
liquid and then simmered slowly at a
low temperature.
 B. Moist Heat Method ______b. Roasting ______ Describe a method of
cooking inside the oven.
______c. Braising ______ is a moist-heat cooking
technique that employs hot steam to
conduct the heat to the food item.
______d. Baking _______ is a form of dry-heat cooking
that uses a very hot pan and a small
amount of fat to cook the food very
quickly.
______e. Simmering _______ describe a method of cooking
an item by enveloping it in hot, dry air
______f. Poaching _______ Dry-heat cooking methods
that rely on heat being conducted
through the air from an open flame
______g. Boiling _______ It is the hottest among the
moist heat method.
______h. Broiling _______ involves submerging food in
hot, liquid fat, it might take some time
to get used to the idea that it's actually a
form of dry-heat cooking.
______i. Sautéing _______ To cook in simmering
liquid
______j. Deep-Frying _______ The cooking liquid is a bit
hotter than poaching from 180°F to
205°F. Here we will see bubbles
forming and gently rising to the surface
of the water, but the water still isn't at a
full rolling boil.

D. ESSAY: Answer the question briefly. (10 pts. each)

1. If you are given a chance to choose Filipino Dish related to your personality, what would it be? And why?

2. Do you think “Lugaw” is essential? Why? (Give Example)

 Commission on Diocesan School
Saint Mary’s Academy
Fourth Quarterly Assessment in
Technology and Livelihood Education7

Name: ___________________________ Yr. and Section:____________________Date:_______________

A. MULTIPLE CHOICE: Read the following statements/questions carefully and choose the letter with the
correct answer. Write your answer on the space provided.
_____1. A measuring tool used to layout an angle or an arc.
a. Compass b. Divider c. Protractor d. Tape ruler
_____2. The most popular type of measuring tools, usually 6 or 12 inches in length.
a. Ruler b. Scale c. Tape ruler d. Triangle
 _____3. Its main purpose is to reproduce, reduce or enlarge the dimension of size on a drawing.
a. Ruler b. Scale c. Tape ruler d. Triangle
_____4. It is used for drawing vertical and oblique lines.
a. Ruler b. Scale c. Triangle d. T- square
_____5. It provides an easy means for accurately measuring curved surfaces.
a. Compass b. Divider c. Protractor d. Tape ruler
_____6. These are used to measure dimensions.
a. Lining tools b. Testing Tools c. Cutting Tools d. Measuring tools
_____7. This is used as a guide in drawing horizontal lines.
a. Ruler b. Scale c. Triangle d. T- square
______8. This instrument is used to draw circles, arcs, radii, and parts of many symbols.
a. Compass b. Divider c. Protractor d. Tape ruler
______9. It is a concave spring steel blade ranging from ¼” to 1” wide and 6 to about 300 feet in length.
a. Meter stick b. Ruler c. Tape ruler d. Triangle
______10. It helps a drafter keep the proportions accurate.
a. Ruler b. Scale c. Triangle d. T-square
______11. It gives an idea of stability, stagnancy and tranquility.
a. Broken Line b. Diagonal Line c. Vertical Line d. Horizontal Lines

______12. It gives the quality of dignity, royalty and jubilance.

a. Broken Line b. Diagonal Line c. Vertical Line d. Horizontal
______13. It suggests action, progress and ascension.
a. Broken Line b. Diagonal Line c. Vertical Line d. Horizontal

______14. Which of the following is a Hidden Line?

a. b. cc

b.
_______15. Which of the following is a Section Line?
a.

b.
 ______16. Which of the following is an example of long break line?

a. b.

c. d.
______17. What is an example of short break line?

a. b.

c. d.
______18. . It is the technique of creating engineering drawings.
a. Drafting b. Drawing c. Architecture d. Lettering
______19. He is a skilled practitioner of the art.
a. Craftsman b. Drafter c. architect d. artist
B. MATCHING TYPE: Match the word in column A with its description in column B. Write your answer
on the space provided before the number.

1. Section Line a.

2. Visible Line b.

3. Hidden Line c.

4. Long Break Line d.

5. Cutting Plane Line e.

6. Short Break Line f.

7. Center Line g.

8. Leader Line h.

9. Extension Line i.

10. Dimension Line j.

C. TRUE/FALSE: Write True if the statement is correct and False if it is not. Write your answer on the space
provided before the number
1. You may use the divider as substitute for thumbtacks in fastening the drawing paper on the drawing
board or table top.
2. You may use scale as a ruler.
_ 3. Do not use the T-square for any rough purposes.
4. Be sure to inspect tools before using them.
5. Oil the movable parts of the measuring tools such as zigzag rules, callipers, dividers, and compass
to avoid stock-up.
___________6 The swash line, refers to the oblique part of the letter.
___________7. Cleanliness is very important in drafting.
____________8. It is okay to misuse any piece of drawing instruments
___________9. Tools will last longer when properly kept and maintained.
___________10. Measuring tools are used to measure dimensions, implementing any work with precision.
___________11. Avoid throwing the tools to anybody instead hand it over.
__________12. Line is one of the basic elements of art along with color, form, texture, value, volume and perspective.
__________13. Long break lines are used to indicate the part of the drawing to which a note refers.
__________14. Hidden lines used to show surfaces, edges, or corners of an object that are hidden from view
__________15. The accuracy of measurements depends on one's ability to use measuring tools correctly