Republic of the Philippines

DEPARTMENT OF EDUCATION
Region VII, Central Visayas
Division of Bohol
OY NATIONAL HIGH SCHOOL

District Achievement Test

In
Technology and livelihood education 9

NAME:
________________________________________________________________SCORE

Test I. Multiple Choice. Select the best answer by writing the correct letter of your chosen
answer to your answer sheet.
1. Which of the following attributes or factors internal to the business venture that contributes to
the business’ success?
a. Strengths b. weaknesses c. opportunities d. threats
2. Which of the following attributes or factors internal to the business venture that work against
having a successful outcome?
a. Strengths b. weaknesses c. opportunities d. threats
3. Which of the following is an internal element that may affect the business venture positively if
one will use it to the business’ advantage?
a. Strengths b. weaknesses c. opportunities d. threats
4. Which of the following external elements that may affects the business negatively?
a. Strengths b. weaknesses c. opportunities d. threats
5. Which of the following refers to the process of removing or any dirt on food contact surfaces?
a. Cleaning b. sanitizing c. wiping d. washing
6. Which of the following terms refers to the process of killing harmful micro-organisms?
a. Cleaning b. sanitizing c. wiping d. washing
7. What cleaning agent can penetrate and soften dirt quickly?
a. Detergents b. solvent cleaners c. acid cleaners d. abrasive cleaners
8. The following are advantages of using chlorine except:
a. Cheap b. not affected by hard water c. effective on a wide variety of bacterial d.
odorless
9. The following are disadvantages of using quaternary ammonium compounds except:
a. Not compatible with some detergents
b. Not compatible with hard water
c. Slow destruction of some microorganisms
d. Relatively stable in the presence of organic matter
10. Which of the following refers to the meat of a cow less than one-year-old?
a. Beef b. veal c. lamb d. mutton
11. Which of the following refers to the meat from domesticated birds?
a. Pork b. poultry c. beef d. mutton
12. What market form of shellfish is best form to buy because of their freshness?
a. Live b. whole c. shucked d. headless
13.Which of the following concentrated milk in which 50 to 60 % water has been removed?
a. Evaporated milk b. recombined milk c. dried milk d. buttermilk
14. A reconstituted milk is being added with 40% sugar which acts as preservative. What milk will
be produced?
a. Sweetened condensed milk b. dried milk c. buttermilk d. recombined milk
15.Which of the following milk whose water is almost completely removed by spraying whole or
skim milk I into a chamber of heated air?
a. Evaporated milk b. recombined milk c. dried milk d. buttermilk
16.What type of milk will be produced when a fresh whole milk is being heated at 60◦c for 30
minutes to destroy bacteria and other pathogens?
a. Dried milk b. pasteurized milk c. sterilized milk d. raw milk
17.Which of the following is a fermented milk product from cow’s milk, soy milk, and nut milk?
a. Yakult b. yogurt c. cheese d. milk

18.Which of the following refers to the dairy product resulting from the coagulation of the milk
casein with acids, rennet or lactic acid?
a. Yakult b. yogurt c. cheese d. milk
 19.What type of cheese contains highest moisture content which is 55% to 80%?
a. Soft cheese b. semi-soft cheese c. hard cheese d. semi-hard
cheese
20.Which of the following types of cheese contains the least moisture content of about 13% to
34%?
a. soft cheese b. semi-soft cheese c. hard cheese d. semi-hard
cheese
21.If milk will be ripened with an acid, what type of cheese will be produced?
a. Natural cheese b. processed cheese c. hard cheese d. soft cheese
22.Which of the following is a staple food majority for Filipinos?
a. Pasta b. rice c. flour d. sugar
23.Which classification of rice which has a nutritional value because of added vitamins and
minerals?
a. Brown rice b. enriched rice c. polished rice d. long grain
rice
24.Which of the following classification of rice would produce a fluffy white appearance and has a
mild flavor after being cooked?
a. Brown rice b. enriched rice c. polished rice d. long grain
rice
25.Which type of rice has a high content of amylopectin which accounts for the stickiness of rice?
a. Short-grain rice b. long-grain rice c. glucose d. fructose
26.Which of the following is considered as a staple food for Italian cuisine?
a. Pasta b. rice c. flour d. sugar
27.Which of the following sugar is the finest and the whitest sugar with 3% cornstarch which
prevents crystallization?
a. Granulated b. brown sugar c. panocha d.
confectioner’s sugar
28.When white flour is being added with nutrients, what type of flour will be produced?
a. Enriched flour b. cake flour c. bread flour d. pastry flour
29.Which of the following food item is usually served as a first course?
a. Beverage b. appetizer c. dessert d. main course
30.What is the correct spelling of the other term for appetizer?
a. Hors d’ oeuvres b. jors d’ oeuvres c. hors d’ ovres d. ours d’ ouvres
31. It refers to the first meal of the day.
a. Brunch b. Luncheon c. Breakfast d. Merienda
32. Which of the following is arranged correctly as to the meal pattern?
a. fruit juice,main dish,bread/cereal,beverages c. Appetizer,soup,salad,main
dish,rice
b. soup,main dish,bread/cereal,beverages d. Appetizer,soup,salad,side dish,rice
33. Fresh foods should not be mixed with older foods.
a. True b. False c. Maybe d. None of the above
34. It is a long strip cut used mostly for garnishing soups, sauces, salads or main dishes.
a. fine julienne b. julienne allumette c. batonnet d. dice cuts
35. It is a matchstick size used in potato preparation.
a. fine julienne b. julienne allumette c. batonnet d. dice cuts
36. It is a long rectangular cut used for French fries potatoes.
a. fine julienne b. julienne allumette c. batonnet d. dice cuts
37. There are many kinds of kitchen knives, each with a special use. Which one is used to cut thick
sandwiches?
a. Butcher knife c. Paring knife
b. Deli knife d. Sandwich knife
38. A small flat, round bladed utensil that is serrated on one side and smooth on the other, used to
apply food spreads over bread slices.
a. Cutting Board b. Sandwich Spatula c. Measuring spoons d. Serrated Knife
39. A very thin flat breads that are used for burritos and tacos.
a. Yeast Bread b. Buns and Rolls c. Flat Breads d. Wraps
40. Classic bread nutritionally superior to wheat bread, more compact and browner in color.
a. White Bread b. Whole wheat bread c. Rye Bread d. Italian bread
41. Application of low temperature that changes the state of water in the food from liquid to solid ice.
a. Refrigeration b. Chilling c. Cold Storage d. Freezing
42. It is a machine used to chill sandwiches and other foods.
a. Refrigerator b. Chiller c. salamander d. Freezer
43. What is the purpose of storing dessert?
a. increases its volume c. improve the palatability
b. softens food tissues d. enhance the freshness and quality

44. Which of the following sanitary practices is not true in storing desserts?
a. wash utensils and equipment thoroughly c. store food and ingredients in a dry place
b. keep away from food when you are ill d. safeguard the food during
distribution
45. In plating and presenting food, which of the following statement is related to the texture?
a. enhances plate presentation c. adds visual interest to the food
b. plays an important part in plate presentation d. serves as frame of the
presentation
46. All of the following are characteristics of good fruit desserts, EXCEPT
a. appetizing aroma b. simple and attractive c. slightly chilled temperature d.
moderately sweet
47. Which of the following terms refers to the process of packaging in large standardized containers for
efficient shipping and handling?
a. packaging b. wrapping c. labeling d. storing
48. Which of the following guidelines should not be practiced in plating desserts?
a. layer flavors and texture c. don’t crowd the plate
b. make garnishes d. use monotype of plate