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 5
2ND QUARTER
Name :_______________________ Date:___________________ Score: ________________

TEST I. Direction: Identify the following. Write your answer on the space provided.

A. Market forms of fish

Test II. DIRECTION: Read the following questions carefully and choose the letter that best
describes the statement. Write your answer on the space provided.

_____________1. Which of the following is a kitchen tool used for removing bone especially in
preparing fillet?

A. Bone tweezers B. Baking tray C. Brushes D. Knife

______________ 2. Which of the following tools is not used in scaling and deboning fish?

A. Chopping board B. Kitchen knife C. Shellfish D. Plating plate

______________3. Which equipment is used for storing food (unspoiled) for longer period of
time? A. Cabinet B. Fridge C. Kitchen ware D. Storage box

_______________4. 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

______________5. Which of the following is a flat-bottomed pan used for frying, searing and
browning of food? A. Frying pan B. Grill C. Pressure cooker D. Steamer

______________6. Which kind of fish has no internal bone structure? A. Fin fish
C. Round fish B. Freshwater fish D. Shell fish

______________7. Which of the following fishes is high in fat?

A. Bass B. Cod C. Mackerel D. Red Snapper

______________8. Which of the following fish is low in fat?

A. Cod B. Salmon C. Trout D. Tuna