Hope of Manitoba Essential Academy

San Jose City, Nueva Ecija

SEMI FINAL EXAMINATION IN T.L.E. 8
School Year 2023-2024

Name: Section: Date:

Teacher: Parent’s Signature: Score
NO ERASURE for TEST I, II and III.
I. STEM-OPTION
Direction: Write only the letter on the blank provided. (Rx1)
1. Used to weigh food such as flour and sugar in large quantities rather than using a measuring cup.
a. Dietetic scale b. Graduated measuring cups c. Weighing scale
2. Ideal for cutting bread and fruit.
a. Cleaver knife b. Kitchen knife c. Serrated knife
3. Round pan with a hollow projection in the middle, used for baking or molding food in the shape of a ring.
a. Muffin pan b. Round pan c. Tube-center pan
4. A deep dish with a lid used for cooking a mixture of meat, vegetables and others.
a. Sauce pan b. Frying pan c. Casserole
5. A deep pan with a second pan on top of it.
a. Casserole b. Steamer c. Double broiler
6. The primary tools that are needed for a start on baking lessons.
a. Basics b. Convenience c. Specialized
7. The most advanced and convenient baking device.
a. Turbo broiler b. Tin Oven c. Gas or Electric range
8. Natural source of acid cleaner.
a. Lemon juice b. Vinegar c. Baking soda
9. To cut into pieces using a sharp knife.
a. Chop b. Dice c. Grind
10. To coat with a thin syrup cooked into cracked stage.
a. Glaze b. Caramelize c. Melt
11. To beat rapidly to produce expansion due to the incorporation of air as in egg whites.
a. Beat b. Whip c. Mix
12. To manipulate with a pressing motion accompanied by folding and stretching.
a. Knead b. Press c. Fermentation
13. Dry and wet ingredients are mixed together.
a. Final stage b. Preliminary stage c. Pick up stage
14. Method of converting solid wastes into residue and gaseous product.
a. Dispose b. Recover c. Reuse
15. Reducing impacts of disaster to people and properties.
a. Recovery b. Preparedness c. Mitigation
16. The oldest surviving embroidered pieces come from the Egyptian tomb of King .
a. Tutankhamen b. Tutankhamun c. Tutankhuman
17. Embroidery is still practiced today and is popular in places like Laguna and .
a. Bulacan b. Batangas c. Quezon
18. Essential for cutting threads.
a. Bent-handled fabric scissors b. Small embroidery scissors c. Stitch Ripper
19. This stitch is worked by twisting a thread around a sewing needle several times before inserting the needle on
the surface of the fabric.
a. Seed stitch b. Bullion knot c. French knot
20. This stitch looks like a little “ Y ”
a. Chain stitch b. Fern stitch c. Lazy daisy stitch
21. Refers to the part of the object where the eye should be attracted to.
a. Rhythm b. Proportion c. Emphasis
22. Relates to space relationship.
a. Balance b. Harmony c. Proportion
23. The simplest method of transferring a design .
a. Perforating or pouncing b. Basting c. Carbon paper
24. Branch of agriculture focusing on the production, processing and merchandising of fruits, vegetables,
floers, spices and medicinal plants.
a. Olericulture b. Agriculture c. Horticulture

25. The science and art of vegetable production

a. Floriculture b. Horticulture c. Olericulture
26. Used for clearing and cutting shrubs and branches of trees.
 a. Billhook b. Axe c. Knife
27. Used in chopping, planting, weeding, furrowing, and cultivating.
a. Hand trowel b. Hoe c. Spade
28. Versatile cutting tool to shape, split and cut woods and fell trees.
a. Pruning shears b. Mattock c. Axe
29. Used in tilling the soil and making furrows in large farms.
a. Plows b. Hedge trimmer c. Cultivator
30. Used when plants begin to grow.
a. Plows b. Cultivator c. Tractors
31. Commonly used in slope area or hills.
a. Contour system b. Hexagonal system c. Rectangular system
32. Similar to square system but it has more space between rows and between the plants in a row.
a. Rectangular systemb. Hexagonal system c. Contour system
33. Application of water which is similar to the action of rainfall.
a. Sprinkler irrigation b. Surface irrigation c. Drip irrigation
34. Distribution of water thru underground pipes thus it is directly taken up by roots of the plants.
a. Drip irrigation b. Sprinkler irrigation c. Surface irrigation
35. This is known as finisher pellet.
a. Adult pellet b. Juvenile pellet c. Pellet
36. These are given as soon as the mouth of fish is big enough to swallow the smallest size .
a. Mash or powder form b. Pellet c. Crumbles
37. Used to monitor water parameters.
a. Salino meter b. Secchi disc c. Thermometer
38. This is done in bays or seas.
a. Fish pond b. Open water pond c. Cage pond
39. A pointed instrument with barbed blades detachable from the handle and thrown by hand or discharged from a
gun.
a. Spear b. Harpoon c. Snare
40. An enclosure in a natural fish area with such materials as stones, muds, weeds, banana stalks, wooden trunks,
etc.
a. Scoop b. Barricades c. Cover pot

II. BINARY RESPONSE TYPE

Direction: Match Column A with those found in Column B. Write only the letter on the blank provided.
(Rx2) COLUMN A COLUMN B
1. Silo a. Cover Pot
2. Baklad b. Snare
3. Straya c. Cast Net
4. Salambao d. Gill Net
5. Paanod e. Fish Corral
6. Talakeb f. Filter Net
7. Panibat g. Lift Net
8. Sibat h. Scoop
9. Saplad i. Harpoon
10. Bitay j. Barricades

III. CLASSIFICATION
Direction: Classify the following Tools. Write your answer on the space provided. (Rx2)

MW – Measuring / Weighing CMB – Cutting/Mixing/Blending BC – Baking/ Cooking

1. Rolling pin 5. Dietetic Scale 8. Flour sifter

2. Thermometer 6. Whisk beater 9. Griddle pan
3. Kitchen knife 7. Cookie sheet 10. Grater
4. Dietetic scale

IV. SIMPLE RECALL

Direction: Identify the word being referred to by the following statements. Write your answer on the blank
provided. (Rx1)
1. Used in measuring ingredients in small quantity, in grams rather than in kilos.
2. Used to scrape and cut bread dough.
3. A Wooden or plastic board on which foods are cut.
4. A flat metal pan with a long handle used for cooking food in hot oil or fat.
5. Sophisticated version of the portable front glass oven.
6. Commonly known as Clorox.
7. To cut into cubes.
8. To cook in an oven.
 9. To decorate with small portions of colorful food.
10. To sprinkle or coat with flour.
11. Refers to the product made by mixing flour, water, salt & other ingredients in making bread.
12. These hazards brought about by too much stress from work.
13. These hazards brought about by poor posture when working.
14. Hazards brought about by unhealthy working conditions, poor lighting, poor ventilation, etc.
15. Also known as Republic Act No. 8749.
16. Buy less and use less.
17. One of the needlecrafts which uses a needle and a thread or yarn to create beautiful design into
a fabric.
18. Very popular with Western European noblewomen waiting for their husbands to return from
the Crusades.
19. Popular methods of hand embroidery developed by Filipinos & considered as the finest in the
world
20. Used to prevent accidents such as pricking the finger as you work and staining your embroidery.
21. Refers to processing of old materials into new ones to become useful again.
22. The science and art of growing flowers.
23. The science of fruit production.
24. Used to carry heavy materials such as large rocks, concrete blocks, fertilizer, soil piles & debris.
25. Used to make planting holes or seed drills.
26. A modification of square system wherein an additional plat is placed at the center of a square
forming a diamond shape.
27. Characterized by “plant to plant and a row to row distance”.
28. It is called agpang in local dialect.
29. It is called sikwan in local dialect.
30. Also known as grower pellet.

V. ABBREVIATIONS or SYMBOLS
Direction: Write your answer on the space provided. (Rx1)

1. Pound 11. Fluid ounce

2. Quart 12. Tablespoon
3. Gallon 13. Second
4. Teaspoon 14. Cubic Centimeter
5. Degrees 15. Degrees Fahrenheit
Centigrade 16. Milliliter
6. Microgram 17. Bushel
7. Gram 18. Cup
8. Kilogram 19. Pint
9. Ounce 20. Liter
10. Milligram

VI. ENUMERATION
Direction: Enumerate the following. (Rx1)

1-4 Components of TLE 37-41 Branches of Agriculture

5-9 Types of Cleaning Materials 42-46 Farm implements, equipment, machinery
10-14 Types of Hazard 47-50 Resources in Farming
15-19 Steps in Waste Management 51-55 Kinds of farm layout
20-26 Embroidery Stitches 56-60 Materials in Net weaving
27-31 Principles of design 61-63 Forms of feeds
32-36 Materials used in recycling 64-65 Feeding Methods
 Hope of Manitoba Essential Academy
San Jose City, Nueva Ecija
SEMI FINAL EXAMINATION IN T.L.E. 9
School Year 2023-2024

Name: Section: Date:

Teacher: Parent’s Signature: Score

GENERAL INSTRUCTIONS:
 Read and follow the directions comprehensively.
 Strictly NO ERASURES and any forms of alteration.
 Observe INTELLECTUAL HONESTY.
TEST I. MULTIPLE CHOICE: (1 point each)
Direction: Read each sentence carefully. Choose the letter of the best answer. Write your answer in the
blank before the number. Use CAPITAL LETTERS ONLY.
1. A type of cooking equipment that consists of mixers, slicers, cutters, grinders, choppers, molders etc.

a. Auxiliary Cooking Equipment c. Primary Cooking Equipment

b. Secondary Cooking Equipment d. Tertiary Cooking Equipment
2. It is generally used in heating partially finished, cooked food, and defrosting frozen food.
a. Secondary Cooking Equipment c. Primary Cooking Equipment
b. Auxiliary Cooking Equipment d. None of the Above
3. What is the temperature range that is suitable for rinsing dishes, glasses, utensils, tools, and
equipments?
a. 160 degrees farenheit to 180 degrees c. 170 degrees farenheit to 190 degrees
farenheit farenheit
b. 170 degrees farenheit to 180 degrees d. 180 degrees farenheit to 190 degrees
farenheit farenheit
4. It refers to insects such as flies, mosquitoes, and cockroaches, also pests like rats and mice.
a. pest c. crawlers
b. critters d. vermin
5. Below are the proper procedure in washing dishes, cooking utensils, glasswares and flatwares.
I. Soaking II. Washing III. Pre-rinsing IV. Scrapping
Which of the following is the correct order in procedure in washing dishes, cooking utensils,
glasswares and flatwares?
a. II, I, IV, III c. IV, III, II, I
b. III, IV, I, II d. I, II, III, IV
6. Which of the following is the proper usage of
degreaser?
a. used to remove clogs in the sink drains.
b. used to clean sink and areas with bactearial contaminations.
c. used to fumigate and eliminate pests and mosquitoes.
d. used to wipe out grease, oil, and dirt.
7. It is used to remove clogs in the sink drains
a. drain cleaners c. disinfectant
b. degreaser d. compactor
8. It is used in scrubbing, stripping and polishing hard floor surfaces.
a. scouring pads c. wiping cloths
b. sponge d. floor polisher
9. These are highly absorbent cotton cloth used to remove dirt and easy-to-remove stains.
a. sponge c. wiping cloth
b. cotton cloth d. scouring pads
10. This is used to remove cobwebs and dust off the
ceiling. c. Sof broom
a. Mops with handle d. None of the Above
b. Ceiling broom
11. It pertains to any cold dish of meat, poultry, seafood, fruits, vegetables, or any dairy products.
a. Appetizer c. Accompaniment
b. Salad d. Main course
12. The following are the classification of salad according to ingredients used EXCEPT:
a. Vegetable b. Fruit
c. Meat d. Protein food
 13. A type of salad that are light therefore stimulate the appetite without giving the feeling of fulness.
a. Dessert salad c. Accompaniment salad
b. Appetizer salad d. Main course salad
14. Another type of salad that can be served as a one-dish meal.
a. Accompaniment salad c. Dessert salad
b. Main course salad d. Appetizer salad
15. The following are the importance of salad EXCEPT:
a. It adds variety and color to the meal
b. It stimulates ones’ appetite
c. It is generally low in calorie
d. None of the above
16. Which of the following is NOT a component of
protein? c. Pasta
a. Meat d. Egg
b. Poultry
17. What kind of nutritional value we can get from salad that has a component of mayonnaise, peanut
oil, and sesame oil?
a. Fat c. Vitamins and minerals
b. Protein d. Carbohydrates
18. These classification of salad includes the combination of fruits with dressing like cream, condensed
milk, and cheese.
a. Fruit c. Meat
b. Vegetable d. Protein food
19. Which of the following is NOT belong to the group?
a. Dressing c. Procedure
b. Plating d. Ingredients
20. It is any food or substance that are combined to make a particular dish.
a. Dressing c. Ingredients
b. Material d. Plating
21. It is the process of arranging and decorating food to enhance its presentation.
a. Plating c. Decorating
b. Serving d. Dressing
22. A type of salad dressing with a mixture of vinegar, oil, and lime or lemon juice seasonings.
a. French Dressing c. Cooked Dressing
b. Thousand Island Dressing d. Mayonnaise
23. It is an emulsion composed of salad oil, vinegar or lemon juice, egg yolk, and seasonings.
a. French Dressing c. Mayonnaise
b. Cooked Dressing d. Thousand Island Dressing
24. How many percentage (%) of fat does an commercial salad dressing must contain?
a. 20% c. 30%
b. 25% d. 35%
25. It is an emulsified semisolid food prepared from edible vegetable oil, an acidifying agent.
a. Salad Dressing c. French Dressing
b. Cooked Dressing d. Thousand Island Dressing
26. A different type of bread sliced or cut with fillings in between.
a. Sandwiches c. Pastry
b. Breads d. Cupcakes
27. These are sandwiches that are best served at lukewarm temperature.
a. Cold Sandwiches c. Hot Sandwiches
b. Restaurant Sandwiches d. Cafeteria Sandwiches
28. These are sandwiches that are served at room temperature or below.
a. Hot Sandwiches c. Cafeteria Sandwiches
b. Restaurant Sandwiches d. Cold Sandwiches
29. Make use of one layer of bread or crust. Fillings are arranged on top and garnished.
a. Three or more layers
b. Two-layer
c. Open face
d. None of the above
30. These sandwiches are called the rolled sandwiches
a. Spinwheel sandwiches c. Pinwheel Sandwiches
b. Roll-wheel Sandwiches d. Wheel Sandwiches
 31. It is applying a paste filling on the surface of a bread
a. Garnishing c. Applying
b. Spreading d. Decorating
32. It is the dividing of sandwich with a sharp bread knife
a. Portioning c. Standard Portioning
b. Cutting d. Dividing
33. Edible decors placed on top or beside a sandwich
a. Garnishing c. Portioning
b. Piping d. Molding
34. Applying dressing or sauce using a pastry bag
a. Piping c. Garnishing
b. Portioning d. Spreading
35. It is also known as three or more layers of bread
a. Multilayer
b. Multidecker
c. Multibread
d. None of the above

TEST II. MATCHING TYPE: (2 points each)

Direction: Match the words in column A with its meaning/function in column B. Write your answer on the
blank provided before the number. Use CAPITAL LETTERS ONLY.

COLUMN A COLUMN B
1. Insecticides a. used with mop for cleaning floor and walls
2. Bucket b. it is an appliance used to cook waffles
3. Cart/ Trolley c. used for deep frying
4. Molder d. used to eliminate insects and pests
5. Degreaser e. used to wipe out grease, oil, and dirt
6. Waffle Iron f. used to clean sink and areas with bacterial
7. Fryer contaminations
8. Griddle g. it is a broad flat surface heated by gas
9. Disinfectant h. used for food preparation to shape the
10. Drain Cleaners finished dish
i. used to remove clogs in the sink drains
j. used to keep all cleaning supplies and
chemicals which can be moved
k. this is a disposable receptacle used to
contain garbage

TEST III. IDENTIFICATION: (2 points each)

Direction: Read and understand each statement below. Identify what is asked and write your answer on the
space provided before each number.

1. It pertains to any food or substance that are combined together to create or to

produce a particular meal.
2. It is the amount of food or meal that is served to a person.
3. It is the process of arranging and decorating to enhance the presentation.
4. It is also as the sauce such as mayonnaise, oil, and cream.
5. These are side dishes to the main course in a dinner.
6. What kind of nutrional value that includes the following components such as
potatoes, pasta, rice, and grains?
7. It resembles the mayonnaise.
8. What kind of salad that must not contain not less than 30% fat?
9. What is the meaning of USFFDCA?
10.What kind of salad dressings that are made with milk, or cream?
11. It is something that is crushed and ground by the teeth
12. It is the strategy or a way of doing
13. An act of shaping
14. The degree of hotness or coldness
15. It is composed of fibers
 16. It is something that supplements or complements somthing elses like a side dish to
a main course
17. It is something that is chewed audibly
18. It is arranged on top or inside a bun
19. Cutting a sandwich into different sizes as prescribed by the restaurant
20. It is the stinging or biting taste

TEST IV. NAME A TOOL: (2 points each)

Direction: Name the kitchen tools, utensils, and equipment presented below. Write your answers on the
space provided.

“ An honest zero is better than a stolen one hundred”

 Hope of Manitoba Essential Academy
San Jose City, Nueva Ecija
SEMI FINAL EXAMINATION IN T.L.E. 10
School Year 2023-2024

Name: Section: Date:

Teacher: Parent’s Signature: Score

TEST I. MULTIPLE CHOICE (1 point each)

Directions: Read the sentences carefully. Choose the letter of the best answer. Write your answer in the
blank before the number.
1. It is used for pudding, maja blanca, bibingka, sapin-sapin, kutsinta, candies and bread
a. as stabilizing agent c. as thickening agent
b. as moisture retaining agent d. as gelling agent
2. Which of the following is NOT correct about the nutrient present in wheat flour?
a. niacin c. carbohydrates
b. ammonia d. protein
3. Starch, flour and rice are all _% edible.
a. 25 c. 75
b. 50 d. 100
4. What call the function of starch that is used for gravies, sauces and soup?
a. as stabilizing agent c. as thickening agent
b. as moisture retaining agent d. as gelling agent
5. Which of the following does NOT belong to the group?
a. mung beans c. sweet potato
b. goa yam d. cassava
6. It is used to scoop up or spoon ingredient, and then run a straight edge across to level off excess
ingredient.
a. measuring spoon c. dry measuring cup
b. measuring scoop d. liquid measuring cup
7. What do you call the tool used to cut soft foods like bread?
a. paring knife c. peeler
b. serrated knife d. butcher knife
8. It is used to shreds food into small pieces.
a. vegetable peeler c. colander
b. grater d. paring knife
9. It is used for a variety of cutting chores. To be used only in the kitchen with foods, not for
household use.
a. scissors c. kitchen shears
b. serrated knife d. grater
10. What do you call the hard surface on which you place foods to be cut?
a. chopping board c. illustration board
b. slicing board d. board chop
11. What is the method used to determine the freshness of eggs, if you hold the egg against the
light?
a. water test c. gross examination
b. clicking d. candling
12. What do you call when you are preparing and arranging in the order of use?
a. mise and place c. mise en place
b.place and mise d. place en mise
13. What do you call the thin, soft and transparent film between the egg white and the shell?
a. shell membrane c. shell
b. yolk d. egg white
14. It is the hard case or outer covering protecting the egg white and the egg yolk.
a. shell membrane c. shell
b. yolk d. air cell
15. It is one of the market form of egg that is used in bakery product.
a. frozen eggs c. preserved eggs
b. fresh eggs d. dried eggs
16. It is used as toppings of pancit palabaok.
a. coating c. filling
b. glazing d. garnishing
17. It is used in lumpia wrapper.
a. emulsifying c. coloring
b. binding d. clarifying
18. What do you call the market forms of egg that is used for omelet, scrambled and etc.?
a. frozen eggs b. fresh eggs c. preserved eggs d. dried eggs
19. What do you call the part of egg that is also called as albumen?
a. egg white c. shell membrane
b. egg yolk d. air cell
20. What is the other name for vitamin b1?
a. riboflavin c. thianime
b. thiamine d. ribovlafin
21. What is the poultry product from chicken, ducks and quails that are eaten as food?
a. meat c. milk
b. wings d. eggs
22. It is used to stretch and roll dough, such as pie crusts, cookies, and biscuits.
a. rolling pin c. flat iron
b. rolling in the deep d. serrated knife
23. It is used to mixes fats and dry ingredients.
a. electric mixer c. pastry blender
b. track mixer d. skillet blender
24. It is used to mix foods, batter, and dough.
a. electric mixer c. pastry blender
b. track mixer d. skillet blender
25. Which of the following does Not belong to the group?
a. spaghetti c. instant noodles
b. bihon d. sotanghon
26. It is caught in open seas, include fat fish.
a. round fish c. ocean fish
b. fat fish d. flat fish
27. What do you call the short, thickened fleshy part of an underground stem like the potatoes?
a. tubers c. bulbs
b. legumes d. roots
28. Which of the following is the example of flat fish?
a. plaice c. cod
b. whiting d. haddock
29. It is helps to digest other foods inside our body.
a. fibers c. calcium
b. vitamins d. minerals
30. Which of the following does NOT belong to the group?
a. round fish c. flat fish
b. shellfish d. pelagic fish
31. Rina have more fats in her body and she wants to become fit, she eats more vegetables because it
has .
a. high calories c. low cholesterol
b. high cholesterol d. low calories
32. What do you call the type of vertebrates that lives near the sea?
a. round fish c. flat fish
b. shellfish d. pelagic fish
33. Vegetables are rich sources of the following EXCEPT.
a. fibers c. protein
b. minerals d. vitamins
34. It is undergoes specific means to lengthen their shelf life.
a. marine c. shelf fish
b. aquatic d. processed fish
35. Vegetables can serve as _.
a. raw c. both a and b
b. cooked d. none of these
36. It is referring to the water.
a. marine c. mariculture
b. aquatic d. aquaculture
37. It is the underground part of plants such as sweet potato, cassava, carrot, and etc.?
a. tubers c. bulbs
b. legumes d. roots
38. What do you call the aquatic animals use as food?
a. seafoud c. fiesh
b. fish d. seafood
39. What do you call the newly-harvested produce sold in the market?
a. frozen vegetables c. bottled vegetables
b. fresh vegetables d. canned vegetables
40. The following are the types of seafood EXCEPT.
a. vertebrates c. shellfish
b. invertebrates d. shellfish
41. Which of the following is not the guide in buying the good quality of fruits and vegetables?
a. buy vegetable in season
b. choose fruits vegetables according to their freshness, size, and maturity
c. choose vegetable which are crisp, firm, and bright in color with no sign of decay, blemishes or
rotting
d. measure the distance between the product and the top of the can to determine the degree of fill
42. It is the difference in structure make-up.
a. anatomic difference c. anatomic different
b. anatomical difference d. anatomical different
43. It is the vegetable that are in foil, bags, trays, plastics and packages.
a. frozen vegetables c. bottled vegetables
b. fresh vegetables d. canned vegetables
44. Fish is like meat that has an excellent source of what?
a. calcium c. phosphorus
b. protein d. iron
45. Bulaklak ng kalabasa, bulaklak ng saging, cauliflower and etc. are the example of .
a. fruits c. seeds
b. flowers d. bulbs
46. Where you can found fats of the chicken?
a. under the skin c. meat
b. beyond the skin d. flesh
47. What do you call the thin soup consisting mostly of broths, bouillons, consommés and
vegetables soup?
a. clear soup c. special and national soup
b. thick soup d. thin soup
48. What method is used when you are using the young poultry?
a. moist-heat-method c. dry-heat-method
b. heat-method-moist d. heat-method-dry
49. It is liquid base for soup, sauces and ingredient used in the preparation of many main
course dishes.
a. stock c. gravy
b. sauce d. soup
50. Soak the chicken parts in calamansi or lemon juice and soy sauce for 30 minutes or more.
a. marinating c. deboning
b. filleting d. stuffing
51. Which of the following is highly flavored soups with viscous or jelled liquid and some solids?
a. clear soup c. special and national soup
b. thick soup d. thin soup
52. What is the formula in getting value of the nutrients of poultry and game birds?
a. edible portion/ 100g x (value of the nutrient)
b. 100g/ edible portion x (value of the nutrient)
c. value of the nutrient/ 100g x (edible portion)
d. 100g/ value of the nutrient x (edible portion)
53. It is a liquid seasoning used to enhance and not smoothen the flavors of food.
a. stock c. gravy
b. sauce d. soup
 54. It is refers to group of domesticated fowls used as food.
a. puoltry c. poultry
b. game d. piggery
55. Meat of chicken is excellent source of .
a. protein c. calcium
b. iron d. zinc
56. Riboflavin is .
a.
Vitamin B1 c. Vitamin B3
b.
Vitamin B2 d. Vitamin B4
57. In Europe, what is the other name for soup?
a. roux c. xuor
b. ruox d. xour
58. Which of the following is TRUE about myoglobin?
a. red iron- containing protein pigment in muscles
b. white protein- containing iron pigment in muscles
c. red protein- containing iron pigment in muscles
d. white iron- containing protein pigment in muscles
59. The following are the types of sauce EXCEPT.
a. tomato sauce c. espagnole sauce
b. thick sauce d. veloute sauce
60. Which of the following does not belong to the group?
a. heart c. blood
b. kidney d. liver

TEST II. MODIFIED TRUE OR FALSE (2 points each)

Directions: Read the sentences carefully. Write TRUE if the statement is correct and if FALSE, encircle
the word/phrases that makes it incorrect and write the correct answer on the blank provided before
each number
1.Variety of meats include the external organ like gizzard, liver, kidney and heart.
2.Choose chickens that are active, healthy, well- defeathered and well-shaped.
3 Poultry farming is one of the profitable business just like livestock.
4.Birds that are hunted and used as food are called day old.
5. Bottled fish contains appreciated amount of calcium.
6. Dried and dehydrated vegetable is the alternative for fresh vegetable if it is not available.
7. Fish from salt water are good sources of iron and phosphorus.
8. Edible portion of the fish consists of flesh and skin.
9. Select vegetable that are in season since they are plentiful, better flavored and more expensive.
10. Marine fish are caught in lake, river and etc.
11. Select the size most suitable for the purpose.
12. Lateral line consists of 53-75 scales..
13. Muscular tissues are the bundles of red muscle fibers.
14. Marlin have 2 caudal fins.
15. Fats can stored and reserved energy.
16. Dried vegetables include beans, potatoes, carrot, garlic, onion, ginger, mushrooms and
tomatoes.
17. Mycommata are found between tissue fibers.
18. Inspect to product for flavor, color, uniformity, odor and presence of defects.
19. Marine fish obtained from salt water mainly the sea.
20. Do not count the number of pieces indicated in the label.

TEST III. IDENTIFICATION (1 point each)

Directions: Read the sentences carefully. Write your answer in the blank before the number.
1. It is carbohydrate stored as granules in the leucoplast of plant cells.
2. It is a species of legume, widely grown for its edible bean, which has numerous uses
3. Which root crop is tubers and usually vivid violet-purple to bright lavender in color?
4. It is used for making kakanin or native delicacies like bibingka, palitaw and puto.
5. It is the third widely used source of cereal in the world.
6. It is use for making cake and pastries.
7. It is creamy and light brown in color.
8. It is made from cultivated plants of the grass family yielding starchy seeds or grains.
9. It is made from rice, soft wheat, soybeans, cassava and other legumes and root crops
10. It is used for processed meat like imbutido, burger and chicken/meat/fish croquettes.
 11. It is mature female chicken more than ten months old, less tender with hard breastbone tip.
12. It is whole or chicken parts that are packed and frozen.
13. It is mature male chicken , tough and dark meat, hard breastbone tip and coarse skin.
14. It is slaughtered bird that have been bled and defeathered.
15. It is well feathered and well-formed
16. It is the chicken about 9 to 12 weeks of age usually has tender meat, flexible bones cartilage,
and has smooth pliable skin
17. What do you call the poultry with all its parts intact but not alive?
18. It is dressed poultry in which the internal organ have been removed and cleaned.
19. What do you call the male chicken under 10 months old tough, dark flesh, hard breast,
cartilage and coarse skin?
20. It is found under the skin of the chicken.

TEST IV. MATCHING TYPE (1 point each)

Directions: Match the words in column A with its meaning/function in column B. Write your answer
on the blank provided before the number.

Column A Column B
1. Stock pot a. used in measuring, dipping, stirring or mixing
2. Sauce pot b. large, round, high walled pots with loop handles for boiling
3. Brazier and simmering
4. Sauce pans c. large, round, shallow, heavy straight-walled pans with long handles
5. Sautoirs d. heavy iron pans for frying or pan broiling of various sizes
6. Skillet e. for light frying; varying sizes
7. Frying pan f. used for sift drying ingredients like flour
8. Double boiler g. for draining salad ingredients and after washing
9. Roasting pan h. rectangular, shallow pans of various sizes
10. Bake pan i. large, rectangular medium-walled pan sizes to fit range or roasting oven
11. Sheet pan j. perforated metal bowls with long handles and hook for hanging
12. Strainer k. upper section is from 4 to 40 quarts capacity
13. Colander l. inside bottom diameter is 5” to 11”
14. Sieves m. large, rectangular shallow pans with cover
15. Ladle n. used for measuring and shaping contents
o. size: 12 to 28 quarts

TEST V. PROBLEM SOLVING (5 points each)

116-120. What is the value of Iron (1.6 mg), if you have 33.36kg of meat of the chicken?

121-125. Mang Pedro ate 1 bucket of fried chicken in Jollibee, has the amount of P499.00 and the weight of
2.356 kg. Find the value of fats (16.2g) present in the fried chicken?

126-130. Aling Corazon bought 5.389g of wings of the chicken, has the amount of P86, what is the value
of Vitamin A. (161ug) present in the wings?

131-135. Pining Guerrero go to the market and he ask the vendor, how much is the price of 1 kg of
chicken breast, the vendor said P230.00 per kilogram. After that Pining wants to know the value of energy
(215 calories) present in the chicken breast. What he need to do, to get the value of the energy present in 1
kg of chicken breast. Explain and solve how.

“Train your mind to see the good in every situation”

-CONTROLLED COPY