EXAM REVIEWER 1.
OOFD VERERS - Their work makes a lot of
TECHNOLOGY AND LIVELIHOOD EDUCATION:
HOUSEHOLD SERVICES 10
4TH QUARTER
GROUP 1
LESSON 1: Principles of Table Service
Activity 1: Identify and complete the words of
table services
1. En_li_h Service
Food was cooked and served on a large platter
intended for sharing.
2. us_ia Service.
Food was prepared in portions, placed on a
platte. The waiter is the one who serves each
diner.
3. A_eri_a_ Service
Also known as Blue Plate Service. All food was
cooked and plated, picked up, and delivered by
the food server to the guest.
4. _u_f_t Service
A wide variety of displayed food placed on a
dining table that contains plates for the guests
for quick access of dishes.
5. F_en_h Service
The chef prepares the food not in the kitchen but
on the table side
LESSON 2: Types of Table Service
Activity 2: True or False
1. Serve the food from the left side of the
customer
2. Use your right hand in placing the food plate
3. Right hand holds the tray while serving food
4. The 3s are Segregate, Separate, and Stack
5. Remove the dirty plates on the right side of the
guest
LESSONS 3 and 6: Rules to Observe in Order
of Service and Loading Trays
Rules in Clearing the Table
Activity 3: Arrange the following letters to make
a word/s that the sentence being define/
describe.
impact to
give service towards the
guest, serve the food, up to
removing of dishes on the
table.
2. GNIDOAL FO SYART - in this process the
waiter distribute dishes evenly,
from the heaviest plates at
the center, beverageware
near the side edges of the
tray to stabilize the weight of
the tray.
3. SSINBUG- In _ use the bar
tray for glasses an bottles
and rectangular/oval tray for chinaware.
4-5 complete the process
TEGAEESGR chinaware from glassware,
PAKESRC all left-over food, and
KCTSA together all the
chinaware of the same kind and size.
LESSONS 4-5: Techniques in Serving Food and
Drink
Activity 4: IDENTIFICATION
1. __ beverage are drinks that doesn't contain
alcohol
2. __ beverage contains alcohol
3. __ is a alcoholic drink that is permented and
slightly alcoholic beverage
4. __ is a alcoholic beverage that is produced from
the fermented juice of grapes and other fruits.
5. __ is a distilled alcoholic beverages
Activity 5: IDENTIFICATION
1. when serving white wine Pour at least __ cm
above the glass.
2. It is used in delivering and removing of dishes.
3. On the _ of the guest, refill glasses or cups.
4. Soak the lemon and orange to yield more juice.
5. Cup and saucer should be on the _ of the guest.
EXAM REVIEWER
TECHNOLOGY AND LIVELIHOOD EDUCATION: F-
HOUSEHOLD SERVICES 10 A-
1ST QUARTER T-
GROUP 1 T-
O-
LESSON 1: Purchasing M-

ACTIVITY 1: LESSONS 3-4: Basic Cooking Techniques and

Arrange the shuffled letters to unlock the stages
of food flow.
1. URHCAINGSP
2. BLEAHSRIPE OODF
3. MISE- SHALBERISPE SODOF
Activity 1.1: MULTIPLE CHOICE
Directions: Read and analyze the statement
carefully. Identify the letter that corresponds to
the correct answer. Write the LETTER of your
answer on the space provided for.
4. The following are effective purchasing steps
and procedures except one:
A. Develop purchase orders
B. Estimate inventory of stocks
C. Identify needs by planning
D. Select and negotiate with vendors
4. The process of buying the right amount of food
at the right time, from the right place and from
the right source.
A. Purchasing
B. Serving
C. Storing
D. Receiving
Procedures
Activity 3: Arranged the following:
1. DDLEIGR - using a cooking device with a broad
flat surface heated by gas, electricity, wood, or
coal.
2. RYINGF - simply browning and heating
through a very hot fat.
3. USANGEIT - food is cooked over a hot burner,
using a small amount of oil or fat to coat food for
even browning.
4. NIKAGB - food is cooked using an enclosed
and confined area where heat is applied.
5. NOIILRBG - transferring food in extremely
high heat to cook from one side at a time.
Activity 4: Identify if it is Combination of Dry and
Moist Heat Method; Answer true if the given is
correct, and false if it is not.
___ 1. Stir-Frying
___ 2. Stewing
___ 3. Braising
___ 4. Grilling
___ 5. Roasting

LESSON 2: Meal/Food Preparation Lesson 5: Kitchen Utensils, Tools, and

ACTIVITY 2: IDENTIFY ME!
Direction: Identify the word that best described
in the sentence. Write your answers on the space
provided.
Equipment
Activity 5: Toolscramled!
Arrange the following letters to make a word/s
that the sentence being define or describe.

1. This is the level present in the food. Below 4.6 1. CTPOOKST

bacteria will not grow, between 4.6 to 7.0,
bacteria will thrive/flourish, between 7.0 to 9.0
bacteria may survive.
2. Is based on how bacteria grow in hours.
- A deep heavy bottomed pot for cooking stocks,
soups, and stews.
2. AETM IREENZRDTE
- This is used to tenderize slabs of meat.

Activity 2.1: 3pts. 3. VESOPOTT FEYRR

Directions: Give the six conditions where - A pan used to heat oils to completely cover food
bacteria grow. (FATTOM) for frying.
4. SEPRUESR ROCKEO
- Hermetically sealed pot which produces steam
heat to soften meat.

5. RPAYST TREUCT
- Used to cut pies

Lesson 6: Types of Dishes

Activity 6: Complete my dishes!

Identify and complete the wordsby its definition.

1. _G_
- a protein food composed of egg white and yolk.

2. _I_E
- called Oryza Sativa, is the most staple food in
some parts of the world.

3. N_OD_E_
- unleavened dough which is rolled flat and cut
into one of a variety of shapes.

4. C_NS_MM_S
- are made up of combining a rich leaf flavoured
stock or broth with traces of fat.

5. B_C_AM_L
- a combination of milk thickened with roux.

EXAM REVIEWER
TECHNOLOGY AND LIVELIHOOD EDUCATION:
HOUSEHOLD SERVICES 10
3RD QUARTER
GROUP 1
LESSON 1: Prepare Dining Area
Activity 1: Table Tango: Unscramble and Dine!
Arrange the following jumbled letters to form
the correct answer.
1. IRRTNUEUF
2. ELSATB DNA SHIACR
3. BROAD OMOR PSUET
4. NOOACCSI
5. AORFLM NAD NFAOIMLR
LESSON 2: Set-up Table
Activity 2: Table Treasures: Set, Solve, Savor!
Provide what is defined in each number and
place the correct answer on the answer sheet.
1. A kind of linen that prevents table cloth from
sliding.
2. A small piece of linen used to wipe mouth.
3. A kind of linen that can be used even without
tablecloths.
4. A small ornamental piece of lace or linen.
5. A kind of linen that improves overall look of
the table.
LESSON 3: Table Skirting
Activity 3: Pleat & Pen: Unraveling Designs in
Table Skirting!
Name and draw the 4 designs in table skirting
that we have discussed. (5pts.)
LESSON 4: Table Appointments
Ativity 4: IDENTIFICATION. Identify the answers
on the choices below
Dinnerware
Cocktail glass
Flatware
Table appointments
Beverageware
1. These are the materials used in setting
individual covers on a table
2. It includes all the table appointments over
which food is placed.
3. Used to hold and serve beverages
4. Used to serve and eat foods.
5. A 4-12 inches cone shaped bowl with flat base
also known as martini glass.
LESSON 5: Table Napkin Folding
Activity 5: FILL IN THE BLANK
1. ____ is a small piece of table linen that is used
to wipe the mouth and cover the lap in order to
protect the clothing of the guests.
2. ___ is a standard size of napkin
3. ________________ is a decorative way of folding
napkin.
4. ___ is a refreshment size of napkin
5. ___ it is a dinner size of napkin.
LESSON 6: Table Centerpiece
Activity 6: COMPLETE ME!
1. T__l_ ce_t__p_ec_
an object used as table decoration.
2. Tr__ng_l__ d_s_gn
it has three distinct sides and
corners, angles or tips.
3. on d_s_gn
it has vertical 3D isosceles triangle
secured with floral foam and chicken wire.
4. Ci__u_ar d_s_gn
consist of many flowers arranged in a
round geometric figure.
5. V_r_t_cal d_s_gn
it is a very tall flower arrangement and usually
put in vertical
containers.
EXAM REVIEWER
TECHNOLOGY AND LIVELIHOOD EDUCATION:
HOUSEHOLD SERVICES 10
2ND QUARTER
GROUP 1
Lesson 1: Seasoning Principles in Sauce
Preparation
Activity 1: Guesseasoning!
Guess the type of seasoning by its examples.
_____ 1. Korsher salt, Table salt, Sea salt, and
Coarse salt
_____ 2. Ginger, Basil, Cilantro, and Oregano
_____ 3. Bouillon, Vetsin, Soy sauce, Magic Sarap
_____ 4. Black pepper, and White pepper
_____ 5. Paprika, Cinnamon, Bay leaf, Star anise
Lesson 2: Sauce Preparation Techniques
Activity 2: Choosauce
Choose and encircle the correct word to
complete the sentence.
1. Deglazing is an act of adding liquid to a hot
pan to allow (brown, green) food residue stuck
at the bottom of the pan to release. (More, Less)
reduction takes place due to slow cooking
process.
2. Slurry thickener is made up of (flour,
cornstarch) and water.
3. Reduction is thickening the liquid mixture to
intensify the (flavor, color) through simmering
or boiling. Reduction in volume due to (slowly,
rapidly) boiling of the liquid contents.
4. Roux is thickener that is made up of butter and
(flour, cornstarch).
5. To make Blonde Roux, the cooking time will
take (3-5, 5-10) minutes.
Lesson 3: Sauce Varieties
Activity 3: Fill the sauces!
Identify and complete the words of the five
mother sauces by its definition.
1. B_CH_M_L S_U_E
- also called as White Sauce. Made from All-
Purpose Flour, Butter and Milk.
2. S_AG_OL S_UC_
- also called as Brown Sauce. Made from brown
stock, thickened with roux.
3. T_MA_O S_U_E
- consist of chopped tomatoes cooked and
simmered until loses its raw flavor.
4. V_L_UT_ S_UC_
- same as Bechamel Sauce, but instead using
milk, clear white stock is added.
5. _OL_AN_AI_E _AU_E
- it is an emulsion of egg yolk, melted butter and
any of the citric juices available.
Lesson 4: Salad Dressings
Activity 4: Arrange dressings!
Arrange the following letters to make a word/s
that the sentence being define or describe.
1. HANRC GDNRISES
- a dressing that is creamy in texture usually
made of milk or buttermilk and mayonnaise
2. NYOEH SADTRUM NGIESRDS
- it is a combination of mustard together with
honey and other herbs and spices.
3. PLEAP CRIED RAEVIETIGNT
- the simplest and most classic among the salad
dressing. All you need is to put all the ingredients
in a jar, shake then use it later.
4. ASEACR SDSEIGRN
- it is made up oil, egg Worcestershire sauce,
Mustard, lemon, and other herbs/spice.
5. TSDOANHU INSDLA
- a type of dressing that is made up of catsup and
mayonnaise thickened with hard-boiled egg and
pickle relish.
Lesson 5: Prepare Appetizers
Activity 5: The Shade!
Read the sentence and shade the correct answer.
1. Made bread (grilled) rubbeb with garlic, olive
oil and pitch of salt.
◯ Canapes ◯ Caviar
◯ Bruchetta ◯ Cold-cuts
2. Made from thin of slices of cooked meat.
◯ Canapes ◯ Caviar
◯ Bruchetta ◯ Cold-cuts
3. Anything that is small and picked up with the
fingers.
◯ Fingers Food
◯ Fresh fruit and vegetables.
◯ Chips and dip
◯ Petite salad.

4. Made of thin slices bread, biscuit etc, served

with a very good plating.
◯ Canapes ◯ Caviar
◯ Bruchetta ◯ Cold-cuts

5. It’s a kind of pastry filled with chopped

spinach, feta cheese, onion, seasoning and egg.
◯ Tounge toast ◯ Pickles
◯ Finger foods ◯ Spanakopita

Lesson 6: Prepare Desserts and Salad

Activity 6: My salad and dessert’s choice!

Read the sentence and write the letter of the
correct answer.

1. Classification of dessert that contain fresh

fruits.
A. Pudding C. Cheese
B. Gelatin D. Fruits

2. Made of granulated type that is dissolved in

water cooked until it set.
A. Pudding C. Cheese
B. Gelatin D. Fruits

3.a frozen food consists of milk, cream, sugar,

and flavorings.
A. Pastry C. Ice cream
B. Sherbet D. Bread

4. Component of salad that made of cooked meat,

fruits and other vegetables that are mixed and
tossed altogether.
A. Toppings C. Dressing
B. Body D. Salad

5. Classification of salad are composed of leafy

vegetables.
A. Salad C. Vegetables salad
B. Fruits Salad D. High-protein salad

ANSWER KEY

QUARTER 1
Activity 1
1. Purchasing
2. Perishable Food
3. Semi Perishable Foods

Activity 1.1
4. B 2. cornstarch
5. A 3. flavor, rapidly
4. flour
Activity 2 5. 3-5
1. Acidity
2. Time Activity 3:
1. Bechamel Sauce
Activity 2.1 2. Espagnole Sauce
F-ood 3. Tomato Sauce
A-cidity 4. Velouté Sauce
T-emperature 5. Hollandaise Sauce
T-ime
O-xygen Activity 4
M-oisture 1. Ranch Dressing
2. Honey Mustard Dressing
Activity 3 3. Apple cider Vinaigrette
1. Griddle 4. Caesar Dressing
2. Frying 5. Thousand Island
3. Sauteing
4. Baking Activity 5
5. Broiling 1. Bruchetta
2. Cold-cuts
Activity 4 3. Fingers Food
1. False 4. Canape
2. True 5. Spanakopita
3. True
4. False Activity 6
5. False 1. D
2. B
Activity 5 3. C
1. Stockpot 4. B
2. Meat Tenderizer 5. C
3. Stovetop Fryer
4. Pressure Cooker BELTRAN, JEZREEL E.
5. Pastry Cutter CALUMPIANO, JOVEN G.

Activity 6
1. Egg QUARTER 3
2. Rice Activity 1
3. Noodles 1. Furniture
4. Consommés 2. Tables and Chairs
5. Béchamel 3. Board Room Setup
4. Occasion
ABINO, MIONHA MAE S. 5. Formal and Informal
AVECILLA, PAULINE A.
CALUMPIANO, JOVEN G. Activity 2
1. Silence Cloth
2. Table napkin
QUARTER 2 3. Table Runners
Activity 1 4. Doilies
1. Salt 5. Table Cloth
2. Herb
3. Flavor Enhancer Activity 3
4. Pepper 1. Side/Knife Pleats
5. Spice 2. Box Pleats
3. Diamond Pleats
Activity 2: 4. Ribbon Pleats
1. brown, Less
Activity 4 3. Right Side
1. Table Appointments 4. Hot Water
2. Dinnerware 5. Right Side
3. Beverageware
4. Flatware AGUSTIN, CARL JHON D.
5. Cocktail Glass SAYCON, YASMIEN C.

Activity 5
1. Napkin
2. 20×20
3. Table Napkin Folding
4. 14×14 GROUP 1 MEMBERS
5. 24×24
ABINO, MIONHA MAE S.
Activity 6 AGUSTIN, CARL JHON D.
1. Table Centerpiece ALAZO, AUSTINE GEE G.
2. Triangular Design AVECILLA, PAULINE A.
3. Cone Design BELTRAN, JEZREEL E.
4. Circular Design CALUMPIANO, JOVEN G.
5. Vertical Design CIMAFRANCA, JEDIDIAH ARAUNAH C.
DE LEON, KIMBERLY S.
CIMAFRANCA, JEDIDIAH ARAUNAH C. SAYCON, YASMIEN C.
DE LEON, KIMBERLY S.

QUARTER 4
Activity 1
1. English
2. Russian
3. American
4. Buffet
5. French

Activity 2
1. True
2. False
3. True
4. False
5. True

Activity 3
1. Food server
2. Loading of trays
3. Bussing
4-5. Segregate
Scrape
Stack

Activity 4
1. Non-Alcoholic
2. Alcoholic
3. Beer
4. Wine
5. Liquor

Activity 5
1. 5-10 cm
2. Tray