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

2ND QUARTER
WEEL 3&4

Name :_______________________ Date:___________________ Score: ________________

Test I. Directions: Agree or Disagree. Write the word “Agree” if the statement is correct and
“Disagree” if the statement is NOT correct. Write your answers on a space provided.

_______________1. In plating and presentation, keep food over the rim of the plate.

_______________2. Always arrange the best side of food on plate to avoid letting the diner
rearrange them before eating.

_______________3. Select a plate large enough to hold food without hanging off the edge.

_______________4. Garnishes are added for color to balance a plate.

_______________ 5. To maintain unity, arrange vegetable on plate, that every item should be
identifiable.

_______________ 6. Avoid simple presentation. Make food too elaborate and lavish.

_______________7. Add sauce or gravy attractively on plate.

_______________8. Always think of the sauce as part of the overall design of the plate.

_______________9. Keep space between items, unless, they are stacked on one another.

_______________10. Use food mixer to process vegetable to smooth puree.

Test II. DIRECTION: Complete the statement below. Write your answers on a space provided.

1. Other vegetables must be refrigerated. To prevent ____________ they should be kept

covered or wrapped.

2. Hands must be thoroughly washed with soap and hot water after touching food and before
_______________ the next job function.

3. Simple _____________in cleaning the kitchen environment or in preparing food can cause
cross-contamination and the spread of bacteria, leading to food poisoning.

4. Do not____________ the food that is ready for serving or the parts of the serving dishes
that the food is placed on.
5. Always store new supplies behind______________ stock so that these will be used in the
correct order.

6. _________________are found from raw foods, which includes meat, poultry, eggs, fish and
seafood, raw fruits and vegetables.

7. Use the right____________ detergents and temperatures or, even better, use dishwashers
with a sanitizing function.

8. The labels need to be________________ by the freezer or refrigerator along with pens so
there is no excuse why anything should be stored without being labelled.

9. Food must be defrosted in the fridge to prevent the growth of _________________ caused by
sudden temperature changes.

10. Be careful with gas – You should________________ the gas when not using the stove to
prevent any fire or explosions.

PERFORMANCE TEST
DIRECTION: Prepare Ginisang Pechay at Giniling with Oyster Sauce following safety and
hygienic procedures.
A. Those who have access to internet or Data. Make a video presentation of
your performance and send it to our Facebook GroupChat.
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).

Ginisang Pechay at Giniling with Oyster Sauce

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