Republic of the Philippines

Department of Education
REGION VII – CENTRAL VISAYAS
DIVISION OF TANJAY CITY
Cluster 5
DOMINGO LEDESMA MAPA HIGH SCHOOL
Hda. San Julio, Nagsala, Sta. Cruz Viejo, Tanjay City

TLE 10 SUMMATIVE TEST

Week 1&2

2ND QUARTER

Name :_______________________ Date:___________________ Score: ________________

DIRECTION: Choose the letter of the best answer. Encircle the letter of your correct answer.

1. If seeds, roots, and tubers are vegetables rich in carbohydrates, what vegetable
classification is very rich in Vitamin B Complex?

A. Leafy green B. Gourd family C. Onion family D. Mushrooms

2. Producing a very fine cut usually for onions and garlic is a basic cut in vegetable preparation
and technique. What is it?

A. Pays Anne B. Oblique C. Mincing D. Diamond

3. Preparing fresh vegetables include the following EXCEPT for one. Which among them does
NOT belong to the group?

A. Peeling and cutting B. Soaking C. Washing D. Sanitizing

4. Vitamin C promotes a healthy immune system. What vegetable is rich in vitamin C?

A. Brussel Sprouts B. Cabbage -typed vegetables C. Dried Beans D. Bokchoy

5. An equipment in preparing vegetable used to drain excess water after washing.

A. Mixing bowls B. Drier C. Colander D. Container

6. Which of the following vegetables is rich in carbohydrates?

A. legumes, peas, and beans B. Nuts, olives, and avocado C. Mushroom, tomatoes and radish

D. Seeds, roots, and tubers

7. 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 B. Glutamic acid C. Sugar D. Sulfur compounds

8. Which fat soluble compound is responsible for the green coloring of plants?

A. Anthocyanins B. Carotenoids C. Chlorophyll D. Lycopene

9. Mrs. Cabrillas needs more supply of Vitamin A. Which of the following will she eat to give
her the nutrient she needs?

A. Alugbati B. Potatoes C. Lettuce D. Saluyot

10. Below are good source of Vitamin C. Which among them is a cabbage family?

A. Bell peppers B. Lettuce C. Cauliflower D. Potatoes

TEST II. B. Direction: True or False. Write the word True if the statement is correct and False if
the statement is NOT correct. Write your answer on a space provided

_____________________1. Never use baking soda with green vegetables.

_____________________2. Cut vegetables uniformly for even cooking.

_____________________3. It is good to overcook vegetables.

____________________ 4. Varied cuts and shapes of vegetables are the standard.

_____________________ 5. Vegetables should be cook separately before it is combined.

____________________ 6. Bright and natural color is a standard quality of cooked vegetables.

_____________________ 7. Sauteing and Pan-Frying are methods of cooking for a blanched

vegetables.

____________________ 8. Dried vegetables sold in markets and groceries are dehydrated.

_____________________ 9. Vegetables are frozen within hours of harvest, without undergoing

several steps.

_____________________10.Dried beans, root crops, tubers does not absorb water because of
the hygroscopic property of starch.

III. PERFORMANCE TEST

Direction: Prepare and cook vegetable Lumpia Use appropriate

cooking outfit during performance.
A. Those who have access to internet or Data. Make a video presentation of your
performance and post it on the private Cookery page of your section. Don’t forget to say
something, state the ingredients and procedures while doing the activity or just flash it
(ingredients and procedures on screen).
B. If NO access to internet, make a narrative report of the ingredients used and the
procedure you followed. Take picture if possible. (Optional only).