Instructor Subject Code Schedule

Mrs. Jessieca C. Hornejas EDUC 61 M & TH- 5:00-8:00 pm

Subject Title: Assessment of Learning 2 with Focus on Trainers Methodology 1 & 2

DANICA LOIS B. TEMARIO

BTLE HE 3A
ACTIVITY # 3

Base on the additional readings uploaded, the file entitled Roles of

Assessment, please submit 10 items multiple-choice test, 10 items
identification type of test, and 10 items matching type. Include the answers.
DANICA LOIS B. TEMARIO
BTLE HE 3A

MULTIPLE CHOICES
1.

1. What do we call the process of submerging veggies or fruits quickly

in boiling water?
A. Soaking

B. Blanching

C. Shocking

2. A roux is often added while cooking to help thicken sauces or

soups. What are the main ingredients of these sauces?
A. Flour and butter

B. Flour and egg

C. Flour and water

3. Which of the following kinds of pasta has its name meaning “little
worms” in Italian?
A. Spaghetti

B. Fidelini

C. Vermicelli

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4. Which dish do we have when cooking beef in puff pastry?
A. Baklava

B. Beef Wellington

C. Shepherd’s Pie

5. We all know most types of carrots are now orange, but what were
their original colours in the past?
A. Red

B. Green

C. Purple

6. Which of the following additives consists of skin and bones of

animals?
A. Gelatin

B. Custard powder

C. Carrageenan

7. What do we call the caramelised juices remaining in our pan after

meat is browned?
A. Vignettes

B. Fond

C. Deglace

8. Which shape do we have when julienning veggies or fruits?

A. Round shapes

B. Cubes

C. Matchsticks

9. Which of the following seafood is also known as the “Norwegian

lobster”?
A. Plaice

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C. Scallops

10. Who is the good of food and drink in the ancient Greek myths?
A. Ambrosia

B. Dionysus

C. Hera

Identify the following item asked if its UTENSILS OR

EQUIPMENT

__________1.CHOPPING BOARD
__________2.KNIFE
__________3.MEASURING CUP
__________4.MEASURING SPOON
__________5.MIXING BOWL
__________6.GRATER
__________7.LADLE
__________8.TONGS
__________9.WHISK
__________10.SPATULA

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MATCHING TYPE

1.CHOPPING BOARD A. take or move (someone or something) in a particular direction suddenly and quickly.

2.KNIFE B.  is a durable board on which to place material for cutting.

3.MEASURING CUP C. : a knife often with a crescent-shaped blade for chopping or mincing .

4.MEASURING SPOONS D. a cup marked in graded amounts, used for measuring ingredients in cooking.

5.MIXING BOWL E. is a spoon used to measure an amount of an ingredient,either liquid or dry, when cooking.

6.GRATER F. A deep bowl that is particularly well suited for mixing ingredients together in.

7.LADLE G. a device having a surface covered with holes edged by slightly raised cutting edge.

8.TONGS H. a large long-handled spoon with a cup-shaped bowl, used for serving soup, stew, or sauce.

9.WHISK I. an instrument with two movable arms that are joined at one end.

10.SPATULA J. an implement with a broad, flat, blunt blade, used for mixing and spreading things,

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