LA SALETTE OF ROXAS COLLEGE, INC.

BASIC EDUCATION DEPARTMENT

S.Y. 2021 - 2022

SECOND QUARTERLY
ASSESSMENT
TECHNOLOGY AND
LIVELIHOOD EDUCATION 10
BETHLEHEM/NAZARETH/GALILEE
Quarter 2

Prepared by:

CZARINA CIARA R. ANDRES

For feedback or inquiries, you can reach out through the following:

0955-943-8418 TM

andresczarinaciara@gmail.com

Czarina Ciara R. Andres

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 La Salette of Roxas College, Inc.
Basic Education Department
SY 2021-2022

SECOND QUARTERLY ASSESSMENT

Technology and Livelihood Education 10
QUARTER 2

Name: ________________________________________________________________ Score: ____________

Grade/Section: ________________________________________ Date: _____________________________

I. Multiple Choice
Directions: Read and answer each item carefully. Circle the letter of your answer.

1. Food which can be obtained from any part of plant which is edible.
A. Dairy B. Fruit C. Meat D. Vegetables

2. The following are the importance of eating vegetables EXCEPT…

A. Great source of vitamins and minerals.
B. Helps maintain good health.
C. High in calories and fat.
D. Reduces the risk of some chronic diseases.

3. What do you call the vegetables that usually grow just below the surface of the ground?
A. Bulb vegetables C. Fungi vegetables
B. Flower vegetables D. Seed vegetables

4. Jacob’s favorite snack is French fries. To what group of vegetable does it belong to?
A. Bulb vegetables C. Seed vegetables
B. Root vegetables D. Tuber vegetables

5. Cristopher’s favorite cartoon character is Bugs Bunny who loves to eat carrots. What kind of vegetable does
he always eat?
A. Bulb vegetables C. Stem vegetables
B. Root vegetables D. Tuber vegetables

6. Marjorie’s province is in Benguet, where there are lots of broccoli and cauliflower. These vegetables are
classified as?
A. Flower vegetables C. Leafy vegetables
B. Fruit vegetables D. Stem vegetables

7. The following are the characteristics of fresh leafy vegetables EXCEPT…

A. Bright in color C. Not wilted
B. Full of blemishes D. Young ones

8. If you are going to buy mung beans, it should be…

A. Frozen C. Not soft
B. No holes and not powdery D. Not wilted

9. Marj will buy taro for her sinigang, how will she know if the taro is in good quality?
A. Free from dark spot C. Have deep eyes
B. Full of dirt D. Wilted

10. This is the market form of vegetables that have not undergone little or no processing from the time they were
harvested to the time they were marketed or sold.
A. Fresh B. Frozen C. Dried D. Canned

11. The forms of vegetables that are commercially packed in plastic bags or cardboard boxes.
A. Frozen B. Frozen C. canned D. Fresh

12. These are vegetables that are dehydrated to preserve and prolong their shelf life.
A. Dried B. Fresh C. Frozen D. Canned

13. The form of vegetables that are preserved.

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 A. Canned B. Fresh C. Dried D. Frozen

14. Judy’s favorite snack is mais con yelo. She goes to supermarket to buy cream style corn. What type of market
forms of vegetable will she buy?
A. Canned B. Fresh C. Dried D. Frozen

15. This is the method of cooking vegetables where it is plunge into iced water to stop the cooking process.
A. Roasting B. Griddling C. Blanching D. boiling

16. A general rule in cookery where the vegetables must be cooked enough.
A. Do not overcooked C. use of baking soda
B. Cut vegetables uniformly D. Uncover flavored veges

17. These are vegetables that need prolonged cooking to tenderize and make them digestble.
A. root vegetables C. tuber vegetables
B. leafy vegetables D. fungi vegetables

18. This food storage system ensures that the food with the nearest best before or use-by dates are consumed or
sold first.
A. FIFO B. FIDA C. FIDO D. FIFA

19. This is the oldest and convenient method used to preserve most of the product generated by our ancestors.
A. curing and salting B. Canning C. Drying D. common storage

20. This has to be done with the food that has passed its expiration date.
A. Consume B. Keep C. Throw D. Refrigerate

21. Which of the following are the tool used for removing bone especially in preparing fillet?
A. Bone tweezers B. Baking tray C. Brushes D. Knife

22. Which of the following tools is not used in scaling and deboning fish?
A. Chopping board B. Kitchen knife C. Shellfish D. Plating plate

23. Which of the following is intended to be used in preparing food for general purposes?
A. Bowl B. Cutting Board C. Kitchen knife D. Shell knife

24. Which is the market form of fish when viscera, head, tail and fins are removed?
A. Butterfly B. Dressed C. Fillet D. Sticks

25. Which market form of fish requires both sides of a fish still joined but bones are removed?
A. Butterfly B. Drawn C. Fillet D. Steak

26. Which of the following market form of fish is completely intact?

A. Butterfly B. Drawn C. Fillet D. Whole or round

27. Which of the following is not the market form of mollusks?

A. Mollusks live in shell. C. Chucked mollusks can be fresh or frozen
B. Mollusks can be stored in canned D. Mollusks have rough, irregular shells.

28. Which of the following correctly describe the characteristics of mollusks?

A. Oysters have rough, irregular shells.
B. Hard-shell clams can be eaten raw.
C. Scallops are yellow in color and have a sweet flavour.
D. both A and B

29. Which of the following is the characteristics of crustaceans?

A. Oysters have rough, irregular shells.
B. Hard-shell clams can be eaten raw.
C. Scallops are yellow in color and have a sweet flavour.
D. Lobster shell is dark green or bluish green but turns red when cooked.

30. Which of the following is correct in checking the freshness of the fish?
A. The eyes is cloudy and mild odor C. Red or pink gill shiny skin
B. Flesh texture is hard or inelastic D. Both A and C

31. If you buy fish in the market, which one would you prefer?
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 A. Fresh and mild odor C. Texture of flesh is inelastic
B. Shiny scales and lightly cling D. Both A, Band B

32. Which of the following is not correct in checking the freshness of fish?
A. Eyes are clear, shiny and bulging skin
B. Flesh texture is hard and inelastic
C. Red or pink gills with fresh and mild odor
D. Shiny scales and tightly cling on the skin

33. Which of the following is correct in handling fresh shellfish?

A. Live or shucked oysters must have a very mild, sweet smell.
B. Discard any mussels that are very light in weight or seem to be hollow.
C. Strong fishy odor or a brownish in color should be thrown- away
D. All of the given

34. Which of following is not correct in handling seafood?

A. Oysters, clams, mussels in the shell must be alive before cooking
B. Crabs and lobster should kept alive before cooking
C. Frozen shrimp should be solidly frozen when received
D. A strong fishy or iodine smell indicate that shellfish is fresh.

35. Which of the following is correct in handling and storing fresh fish?
A. Cut fish should be wrapped in original moisture proof.
B. Fresh fish maybe stored for1-2 days.
C. Fresh fish refrigerated in the box at 30° to 34°F or (-1° to 1°C.)
D. All of the following.

36. Which of the following is not correct in handling frozen fish?

A. Frozen fishes stored at 0°F (-18°C. or colder).
B. Frozen fish should be well wrapped.
C. Frozen fish, first out, first in.
D. The maximum storage of frozen fish in lean fish is 6-months

37. Which of the following is the process of thawing frozen fish?

A. Handle thawed fish as fresh fish. Do not refreeze.
B. Frozen fish store at 0°F (-18°C. or colder).
C. Frozen fish should be well wrapped.
D. For frozen fish, the maximum storage time of lean fish is 6-months

38. Which of the following is not a step in filleting?

A. Release the rest of the fillet from the backbone
B. Turn the fish over and repeat the procedure
C. Continue this along the length of the fish
D. Hold the fish down firmly with your hand near its head.

39. Which is the first step in scaling fish?

A. Rinse the fish off again with water.
B. Lay your fish flat on the board or hold it steady in the water.
C. Hold the fish down firmly with your hand near its head.
D. Begin to rake the scales from the tail towards the head.

40. Which of the following is not a step in scaling fish?

A. Lay your fish flat on the board or hold it steady in the water.
B. Hold the fish down firmly with your hand near its head.
C. Begin to rake the scales from the tail towards the head.
D. Turn the fish over and repeat the procedure.

41. Which refers to the arrangement of food on the plate dressed with a sauce or topped with garnishing.
A. Decoration B. Garnishing C. Plating D. Plating and presentation

42. Which is an item or substance used as a decoration or embellishment accompanying a prepared food dish?
A. Garnish B. Shape C. Textures D. Flavor

43. Which of the following is the selection of a plate that is large enough to hold the items without crowding?
A. arrangement on the plate
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 B. balance the portion sizes of the items on the plate
C. match portion sizes and plate
D. match portion size

44. Which of the following is true about glazing?

A. Combine the finished sauce with egg yolk, hollandaise sauce or lightly whipped
cream.
B. Coat the fish with the sauce and run the plate under a broiler until the sauce is golden
brown
C. Arrange the fish on plates for service, coat with sauce and serve immediately
D. Both A and B

45. Which of the following is the guideline to keep plating attractive?

A. Add gravy or sauce attractively and keep it simple
B. Make every component count and maintain unity
C. Keep food off the rim of the place and keep space between items.
D. All of the following choices

46. Which of the following is the guideline of fundamental plating?

A. Balance
B. Portion size
C. Serve hot foods on a hot plates and serve cold foods on cold plates
D. All of the given

47. Which of the following is not the guideline of Sautéed and Pan Fried?
A. Heat raw butter in the sauté pan until it turns light brown.
B. Reduce the cushion over high heat to about 1⁄4 of its volume.
C. Remove the fish and place on serving plate with presentation side up.
D. Sprinkle fish with lemon juice and chopped parsley.

II. True or False

Directions: Write TRUE if the statement is correct and write FALSE if it’s not.

48. It is said that in food presentation, the HOW is very important, because even before the food touches your
tongue, you have already tasted it.
49. Herbs and vegetables do not bring color and flavour to the dish.
50. The way you choose to present the food to your guests is an art form, and you get to choose what that art
looks like.
51. Presenting the food to be served using a small plate, will give you more space to work with your creativity
and the dish.
52. In proportioning, the plate or the bowl size should match the portion or quantity of the food served.
53. Regular checking for any damage chinaware is not so important in food presentation.
54. Styling refers to positioning the main ingredient as the center of attention and making the other elements
complement it rather than hide it.
55. In garnishing the food, the taste and feel will add to the flavor of the dish; hence you must choose your
garnish carefully and make sure you do not overdo it.

III. Paragraph Construction

56-60. Pretend that you are a well-known chef and La Salette of Roxas College Inc. invited you to do a demonstration to
the grade 10 students on how to properly store fish and shellfish. Write 3-5 paragraphs explaining the proper way of
storing fish and shellfish following the FIFO.

Prepared by: CZARINA CIARA R. ANDRES

Subject Teacher

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Checked by: REMEDIOS S. VELASCO
Coordinator

Noted and Approved by: SR. MYRNA PIÑERA, SFIC

BED Principal

La Salette of Roxas College, Inc.

Basic Education Department
SY 2021-2022

SECOND QUARTERLY ASSESSMENT

TECHNOLOGY AND LIVELIHOOD EDUCATION 10
LEARNER ANSWER SHEET

Name: __________________________________________________________ Score: _____________________

Grade/Section: ______________________________ Date: _____________________

I. Multiple Choice

1. A B C D 25. A B C D
2. A B C D 26. A B C D
3. A B C D 27. A B C D
4. A B C D 28. A B C D
5. A B C D 29. A B C D
6. A B C D 30. A B C D
7. A B C D 31. A B C D
8. A B C D 32. A B C D
9. A B C D 33. A B C D
10. A B C D 34. A B C D

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 11. A B C D 35. A B C D
12. A B C D 36. A B C D
13. A B C D 37. A B C D
14. A B C D 38. A B C D
15. A B C D 39. A B C D
16. A B C D 40. A B C D
17. A B C D 41. A B C D
18. A B C D 42. A B C D
19. A B C D 43. A B C D
20. A B C D 44. A B C D
21. A B C D 45. A B C D
22. A B C D 46. A B C D
23. A B C D 47. A B C D
24. A B C D

II. True or False

48. 52.
49. 53.
50. 54.
51. 55.

III. Paragraph Construction

56-60.
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________

Prepared by: CZARINA CIARA R. ANDRES

Subject Teacher

Checked by: REMEDIOS S. VELASCO

Coordinator

Noted and Approved by: SR. MYRNA PIÑERA, SFIC

BED Principal

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 La Salette of Roxas College, Inc.
Basic Education Department
SY 2021-2022

SECOND QUARTERLY ASSESSMENT

ENGLISH 7
ANSWER KEY

Name: __________________________________________________________ Score: _____________________

Grade/Section: ______________________________ Date: _____________________

I. Multiple Choice

25. A B C D 14. A B C D
26. A B C D 15. A B C D
27. A B C D 16. A B C D
28. A B C D 17. A B C D
29. A B C D 18. A B C D
30. A B C D 19. A B C D
31. A B C D 20. A B C D
32. A B C D 21. A B C D
33. A B C D 22. A B C D
34. A B C D 23. A B C D
35. A B C D 24. A B C D
36. A B C D 25. A B C D
37. A B C D

Items 26-33.

26. A B C D 30. A B C D
27. A B C D 31. A B C D
28. A B C D 32. A B C D
29. A B C D 33. A B C D

Items 34-42.

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 34. A B C D 39. A B C D
35. A B C D 40. A B C D
36. A B C D 41. A B C D
37. A B C D 42. A B C D
38. A B C D

II. Sentence Writing

43-50. Answer May Vary

III. Paragraph Construction

51-60. Answer May Vary

Prepared by: CZARINA CIARA R. ANDRES

Subject Teacher

Checked by: ARNOLD B. TAGANAS Noted and Approved by: SR. MYRNA PIÑERA, SFIC
Coordinator BED Principal

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