Holy Infant Academy, Diocese of San Carlos Inc.

Cadiz City, Negros Occidental

FIRST PERIODICAL EXAMINATION IN TLE 7

Name: ___________________________________________________Date:___________
Year& Section:___________________________________________Score:____________
I. Read and understan the statement, choose your answer in the blank.
Meal Menu Menu planning A variety of dishes Table dhote

Ala carte Function menu Menu pattern Brunch Menu planner Dinner

__________________1. is taking food at one time

__________________2. is a list of prepared dishes available to the family or customers
__________________3. is one of the fuctions required before cooking quality meals
__________________4. should be well combines for they have different flavors
__________________5. a package meal with set price all dishes are priced individually but arranged in courses
__________________6. offered for parties and special occasions
__________________7. an outline of food to be included in each meal to entice the customer
__________________8. to avail of the meals offered __________________7. it is the
combination of breakfast and lunch. __________________10. It is a meal where members of the
family are home. It consist of two to three dishes.
II. Directions: Read the statements carefully and write T if it is True and F if it is False.

_______1. Foods that are stored well get spoiled easily in a hot and humid climate.
_______2.Contaminated food, when eaten, can lead to food poisoning.
_______3. Sanitation is keeping the microorganism in the food we eat.
_______4. Wash hand before handling food.
_______5. Working in a clean and using clean and sanitized equipment must be done once a week.
_______6. Maintaining personal cleanliness and wearing proper cooking.
_______7. Keeping food uncovered all the times.
_______8. Knowledge and understanding of food sanitation and safety rules are essential in any food business.
_______9. Apply two-spoon method in tasting.
______10. Wear proper cooking outfit.
III. ENUMERATION
A. Give the example of sources of meat
1. 2. 3. 4.
B. Give examples of seafood
1. 2. 3. 4.
C. Give example of fish
1. 2. 3. 4.
D. Give example of poultry animals
1. 2. 3. 4.
IV. ESSAY (5 POINTS EACH)
1. Why do we need to follow to strictly follow the proper handling of food?

2. Why menu planning and menu pattern important?

Prepared by: Ms. Arianne Olaera