Saint Paul School of Buug, Inc.

 Datu Panas, Buug, Zamboanga Sibugay

School Year 2021-2022

TECHNOLOGY AND LIVELIHOOD EDUCATION 10

FIRST QUARTER ASSESSMENT
NOVEMBER 8, 2021
Name: ______________________________________________________ Grade & Section: __________________
Teacher: ____________________________________________________ Date Taken: ______________________
 
Life Performance Outcome/s:
LPO1: Mindful, Self-directed LEARNERS and ROLE MODELS
LPO4: Conscientious, Adept PERFORMERS & ACHIEVERS

Focused Essential Performance Outcome/s:

EPO1: Assess their unique personal qualities, thinking processes, and talents, and explain how strengthening them can help them
choose their specialized TLE program and open doors to continued learning and personal fulfillment.

General Instructions:
Check internet connection and use a fully charged gadget. Log in to your QUIPPER Account and answer your First
Quarter Assessment.
Read and understand well the instructions before answering the test items. Failure to follow the instructions may
invalidate your answers. Misspelled words and dual answers are invalid.
I.COMPREHENDING
A. Identification. Write your answer in the space provided.
_________1. It refers to the type of market forms of fruits and vegetables that were harvested to the time they were
marketed or sold.
_________2. It is commercially packed in plastic bags or cardboard boxes and undergo a process before they were
marketed it in the supermarkets.
_________3. It refers to the type of market forms that the fruits and vegetables are being preserved and sometimes it
is powdered and dehydrated.
_________4. It is one of the preservation method of fruits and vegetables that is more convenient and popular to the
consumer because it is packed and secured.
_________5. It can be eaten raw or cooked.
II.APPLYING/EVALUATING
B. Essay. Discuss briefly. (2 points each)
6. What causes fruits and vegetables to become contaminated during preparation and storage?
____________________________________________________________________________________
____________________________________________________________________________________

7. How do I safely prepare fresh fruits and vegetables?

____________________________________________________________________________________
____________________________________________________________________________________

8. Where should you store fruits and vegetables?

____________________________________________________________________________________
____________________________________________________________________________________
9. What are the ways to avoid discoloration of vegetables and fruits when it is pared?
____________________________________________________________________________________
____________________________________________________________________________________

10. Why should you wash fruits and vegetables before eating them?
____________________________________________________________________________________
____________________________________________________________________________________

C. Application. Below is the ingredients of Chopsuey. Write down the procedures in preparing the recipe.
Ingredients:

 7 pieces shrimp cleaned and deveined

 3 ounces pork sliced
 3 ounces boneless chicken breast sliced
 1 ½ cup cauliflower florets
 1 piece carrot sliced crosswise into thin pieces
 15 pieces snow peas
 8 pieces baby corn
 1 piece red bell pepper sliced into squares
 1 piece green bell pepper sliced into squares
 1 ½ cups cabbage chopped
 12 pieces quail eggs boiled
 1 piece yellow onion sliced
 4 cloves garlic crushed
 ¼ cup soy sauce
 1 ½ tablespoons oyster sauce
 ¾ cup water
 1 tablespoon cornstarch diluted in ½ cup water
 ¼ teaspoon ground black pepper
 3 tablespoons cooking oil
What is the procedure?
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

D. Create your own recipe with its ingredients and procedure. Please provide a name of your recipe and put it in the
scrapbook.
End of Exam

Honesty Pledge:
I hereby pledge that I took this test with honesty and integrity.

_________________________________________
Student’s Printed Name and Signature

_________________________________________
Parent’s Printed Name and Signature
 Saint Paul School of Buug, Inc.
 Datu Panas, Buug, Zamboanga Sibugay
School Year 2021-2022

TECHNOLOGY AND LIVELIHOOD EDUCATION

PERFORMANCE TASK
FIRST QUARTER

Name: ______________________________________________________ Grade & Section: __________________

Teacher: ____________________________________________________ Date Taken: ______________________

COMPOSING CLEAR AND COHERENT ONE-PAGE WELL-WRITTEN REPORT USING

CONJUNCTIONS.
Paulinian Affirmation:
LPO1: Mindful, Self-directed LEARNERS and ROLE MODELS
LPO4: Conscientious, Adept PERFORMERS & ACHIEVERS

Performance Standard:

Each Paulinian allots quality time in developing the competencies before speaking or writing to check the
accuracy, clarity and truthfulness of what he/she is about to share in using conjunctions.
Applied Performance Commitment:

Implement and maintain the basic technical, communication, interpersonal, and teamwork skills required for
stable employment and advancement in the modern workplace.

III.SYNTHESIZING/CREATING
Master Chef
Goal: You are going to create your own recipe and its procedure. .
Role: You are a chef in your own restaurant.
Audience: Your customers. You have to satisfy them by your own recipe.
Situation: You are going to open a restaurant in your local community and by that you have to present your specialty
to your customers.
Product/Performance and Purpose: You will create a recipe that has a proper procedure on how to prepare it.
Standards & Criteria for Success: Your product must meet the following standards: ingredients, directions, illustration,
and display attributes. Your work will be judged based on the following rubric:
 CRITERIA 10 15 20 25

Ingredients Include few (1) of Include some (2) of Include most (3) of Include all (4-5) of
the ingredients the ingredients the ingredients the ingredients

directions Include few or none Include some of the Include most of the Include all of the
of the directions directions directions directions

Illustration Illustration and Illustration and Illustration and Illustration and

captions are captions are captions are captions are
incomplete and/or partially completed complete and complete and
vague clearly written clearly written with
details
Display Attributes Poor display: two Average quality: Good quality: all Superior display: all
 Grammar attributes are one attributes only attributes present attributes are
 Spelling missing is missing with with few if any present and of
 Clear minor errors minor errors exemplary quality
 Legible
 Appearance
 Originality

Prepared by: Checked by:

Miss Jaiah Mae D. Repulle MR. BENEDICK E. BAIS
Teacher Academic Coordinator

Approved by:

SR. REBECCA GUNAO, SPC

Principal