Republic of the Philippines

Department of Education
REGION XI
DIVISION OF DAVAO ORIENTAL
CATEEL II DISTRICT
Alegria integrated school

Technology and Livelihood Education 7

Name: ___________________________________ Grade & Section_______________

Test – I Directions: Choose and encircle the letter of your answer. 2 points each.

1. An art and science of preparing food for consumption by using heat.

A. Technology
B. Cookery
C. Industrial Arts
D. Practical Arts
2. Which of the following methods of cooking that is to cook uncovered without
water, it is usually done in an oven?
A. Pan-frying
B. Roasting
C. Deep Fry
D. Boiling
3. A methods of cooking that is to cook in an enclosed heat like oven.
A. All of the Above
B. Frying
C. Steaming
D. Baking
4. To cook in liquid at boiling point.
A. Stewing
B. Sauteing
C. Boiling
D. Roasting
5. Which of the following food techniques that is to thoroughly mix two or more
ingredients until smooth and uniform?
A. Blend
B. Chop
C. Dissolve
D. Stir
6. It is a food techniques that is to cut into pieces with a knife, chopper,
or blender?
A. Truss
B. Blend
 C. Chop
D. Blanch
7. It includes chicken, duck, goose, and turkey.
A. Technology
B. Poultry
C. Native Delicacies
D. Forestry
8. It is a list of prepared dishes available to the family or customers.
A. Menu planning
B. Meal
C. Breakfast
D. None of the above
9. An outline of food to be included in each meal.
A. Meal
B. Menu planning
C. Menu pattern
D. Brunch
10. It is the most important since it the first meal of the day after a long
overnight fast.
A. Brunch
B. Meal
C. Breakfast
D. Lunch
Test – II Directions: Identify what is being asked in the following statements. Choose
your answer from the box and write it on the space provided.

Assembly Galapong

Delivery Dough type

Centralized Delivery System Portion Control

Decentralized Delivery System Costing

Service Menu Pattern

1. An outline of food to be included in each meal.

2. Based on the number of servings and the portion size to be offered

to a person or a customer.

3. Is the control of serving sizes and the quantity of food served to each
customer.

4. Refers to combining prepared menu items to complete an entire

meal.

5.Refers to the transporting of prepared foods from production to place of

 service.

6. It involves assembling, preparing, and distributing or selling food

to the customer.

________7. The prepared food is portioned and assembled for individual meals
at a designated area adjacent to main kitchen.

9. In this method, the bulk of quantities of prepared food is sent hot

and cold toward kitchens loacated in a galley or a facility.

10. It is made from either regular rice or waxy, glutinous rice that is
soaked for several hours then ground.

Test – III

Essay

Read and Explai n the following questions carefully. Write the answer at the
back of your test paper.

1. In applying cooking in your subject, what have you learned? 10 points.

2. How do you apply cookery in real life situation? 10 points.