Name:________________________________ Date:___________________

Third Periodical Examination T.L.E-8 Score:_________

Test-1 Read and answer the Questions below select the letter of the correct answer
from among the given choices.

1. The yellow stripe scad is a small speacies achieving a maximum length of 22.cm .
a. Salay Salay b. Galonggong c. Salmon d. Basugo
2. Small Fish coming up tp 15. Cm and weighs under 30 gram . They have compacted
bodies with bellies covered in hard scale . like scuts.
a. Mackerel Alumahan b. Sardinella Tawilis c. Yellow Stripe d.Milkfish
3. A crustnceans with a wide carapace and five set of legs, the first pair of which are
named as pincers.
a. Lapu-lapu b. Hiwas c. Crab d. Grouper
4. Also Know as Bangus it has a long andnearly compact body with an even and
smoothed out appearance has one dorsal blade.
a. Goat fish b. Basugo c. Alumahan d. Milk fish
5. A kind of fish that hatch in fresh move to the sea then at that point come to the fresh
water to reproduce.
a. Milk fish b. Lobster c. Salmon d. Salay salay
6. A creatures that stay in water and have a shell or shell-like outside and two
categories crustaceans and mallusks.
a. Shelfish b. Hiwas c. Tawilis d. Shell
7. A hug marine crustacean with a round body and the first of its five sets of appendages
named as pincers.
a. pelvio b. Hug c. Marine d. Lobster
8. A small free-swimming crustacean with a stret ched body and long antenae, normally
marine and often harvested for food.
a. Water b. Shrimp c. Seafood d. crustaceans
9. These are fish regularly having a hard body and a huge mounth,they are not worked
significant distance , quick swimming.
a. Galung gung b. Milk fish c. Grouper Lapu-lapu d. yellow stripe scad
10. Are disk-shaped fish w/c bear an unclear similarity to gourami, because of their
string like pelvic fins.
a. Moonfish b. Crab c. Salmon d. Mackerel
11. Describe by a couple of jaw barbels.
a. Telapia b. dorsal c. Salt water d. Goat fishes
12. A fish with stretched body that tooks same what round when seen head on.
a. Mackerel Scad b. Fresh water c. Salt water d. Grouper
13. Is a consumable bivalve mollusk it maybe found in fresh water, salt water ,and
brackish water.
a. Scollops b. squid c. Clam b. blackish water
14.Bivalve mollusk with a brown or purplish dark sheel that can be found in lakes, rivers,
brooks.
a. Octupus b. Mussels c. Salt water d. fresh water
15. A cephalopod mollusk with eight suak bearing tentacles.
a. bivalve b. octopus c. molded sheel d. marine
16. Is utilized for various gatherings of mollusk which develop generally in marine or
brackish water.
a. Scallops b. Rivers c. Brooks d. Oyster
17. A prolonged, quick swimming cephalopod mollusk ordinarily ready to change .
a. Squad b. Tentacles c. Quick d. Swimming
18. A consumable bivalve mollusk with a ribhed fan molded shell.
a. Scallops b. Lobster c. Grouper d. Molded
19. Use to cut-in shortening and flour when preparing pasteries.
a. Pastry blender b. blender c. pastry wheel d. cutting strips
20. Use for cutting strips of roll out dough and baked pizzas.
a. Pastry brush b. pastry wheel c. wedge d. flatten
21. Use for lifting pie wedge from pan.
a. Cake b. Salt c. Pie server d. Ingredients
22. Stainless blaoks whith rotate when the handle is turned this is used to aerate egg-
whites and stiffen double.
a. bowl b. Spoon c. Pan d. Rotary whisk
23. Usually made of wood and is used to flatten the dough .
a. wood spoon b. Rolling pin

24. Use in brushing egg wash and to remove crumbs of cake .

a. Pastry b. server c. Pastry brush d. brush
25. White the complete name of your T.L.E teacher .

_______________________________

GOOD LUCK !!

Test II- Match the terms in column-B with their description in column-A choose only
the letter of the correct answer.
COLUMN- A COLUMN-B
_____1. To cook food in Large amount of fat or cooking oil a. Pare
_____2. To cook by placing on a rack or steamer over a small amount b. Peel
of boiling water in covered pan. c. Fry
_____3. To cook on a raok oven direct heat. d. Grill
_____4. To cook in small amount of hot fat or oil while the food is frequently e. Saute
turned. F. Steam
_____5. To remove the outer covering or skin of fruits and vegtables using paring g. Broil
knife. h. Blanch
_____6. To remove the skin or cover of fruits and vegtables with the use of hand. i. Bake
_____7. To turn food into tiny particles with the use of a grater. j. Strain
_____8. To cut fruits vegetables, meat,and other food into small squares or cubes. k. Chope
_____9. To remove the stingy fibers along the sides. l. Slice
_____10. To filter big particles of food or foreign particles. m. Sting
_____11. To cut into small, uneven pieces and shapes. n. diece
_____12. To cut food into thin pieces of uniform sizes . o. grate
_____13. To cook food by dry heat especially in an oven. p. oven
_____14. To pour boiling water into food or dip the food into boiling water then q. Blender
into cold water to retain the shape of already cooked food. r. Deep frye
_____15. To cook food in direct heat from hot cools. s. Double
_____16. A kitchen appliance use for heating and baking. boiler
_____17. A kitchen appliance use for substances. t. Rice cooker
_____18. A cooking equipment use for deep-frying. u. mixing bowl
_____19. This in used for easier and faster cooking or rice. v. Ladle
_____20. This in used for preparing sauces which easily get scorched when cooked w. Turner
directly on the stove. x. Tong
_____21. Use for turning fried food for even cooking . Y. Soup ladle
_____22. Used for mixing .
_____23. Used for scooping soups .
_____24. Used for handing hot food .
_____25. Used when preparing ingredients, cakes, salads, creams, and sauces.