GENECOM

INSTITUTE OF SCIENCE AND TECHNOLOGY, INC.

Rawis, Legazpi City

FIRST PERIODICAL EXAMINATION

TECHNOLOGY AND LIVELIHOOD EDUCATION
8

NAME: GRADE AND SECTION: SCORE:

I. MODIFIED MULTIPLE CHOICE.

Read the following statements carefully. Choose the correct answer inside the box below. Write YOUR answer on
the space provided.
A. Both statements are correct.
B. Statement A is correct. Statement B Is incorrect.
C. Statement A is incorrect. Statement B Is correct.
D. Both statements are incorrect.
_____1. TOOLS
A. Handheld materials and things used in kitchen.
B. Manually operated materials and things used in kitchen.

_____2. KITCHEN KNIVES

A. A must to all types of kitchen tasks, from feeling an onion and slicing carrots, often referred to as cooks or
chef’s tools.
B. A type of tools that is commonly used cutting and mixing food.

_____3. GARLIC PRESSER

A. A kitchen tool which is specifically designed for pulping garlic for cooking.
B. It turns fresh garlic into minced garlic by pressing it into small holes.

_____4. FLIPPER
A. It is used for turning food items.
B. It is designed for flipping pancakes, but they can also be used for opening cans.

_____5. TRIPPLE BEAM BALANCE

A. This is used to measure little amounts of ingredients like salt, pepper, and other flavor enhancer and
seasonings.
B. Type of weighing scale commonly used in laboratories and educational settings for precise measurement
of mass.

_____6. CHECKER WEIGHER SCALE

A. This is a digital scale that is used to determine the weight of food.
B. Type of weighing scale commonly used for measuring temperatures in industrial settings.

_____7. CLOCK TYPE WEIGHER SCALE

A. This is a mechanical scale that is frequently used to weigh various kinds of foods.
B. This scale does not require electricity to function, making them suitable for use in areas with limited
power access.

_____8. MEASURING SPOON

A. This spoon is set for weighing very little portions of dry and liquid materials. ¼, ½, and 1
teaspoons/tablespoon are the measurements, which are typically printed on the handles.
B. All measuring spoons are typically same size, so you can use any spoon for any ingredients.

_____9. MEASURING CUP

A. This has two types: one is for liquid measuring cup usually made of glass or plastic is used to measure
liquid, water or oil and dry measuring cup is used to measure dry components like flour and sugar.
B. All measuring cups are designed to provide standardized measurements for both dry and liquid ingredients
in recipe.
_____10. THERMOMETER
A. Used to determine the temperature of food.
B. This only measure temperature in Fahrenheit, not in Celsius and Kelvin.

_____11. PSYCHROMETER
A. This is used to measure the relative humidity of the air when sun drying.
B. Also known as hygrometer or wet and dry bulb thermometer.

_____12. SALINOMETER
A. This is used to measure the salinity of brine.
B. It can accurately measure the temperature of a liquid.

_____13. ANEMOMETER
A. Used to measure the velocity of the wind during sun drying.
B. It does not measure the concentration of atmospheric gases, such as oxygen and carbon dioxide.

_____14. REFRACTOMETER
A. Used to measure the sugar concentration of sap and syrup for food.
B. It is primary used to measure air temperature.

_____15. DESCALER OR SCALER

A. This is utilized to remove fish scales.
B. Descaler remove the scales from the fish's skin, while scalers help to scrape or cut off the scales
effectively.

_____16. COLANDERS
A. Essential utensil for various tasks from cleaning vegetables, straining pasta or tin content.
B. Colanders were originally invented as headgear for astronauts to protect them from cosmic rainstorms.

_____17. EQUIPMENT
A. Refers to a larger, mechanical or electric machine.
B. Refers to a wide variety of utensils, appliances, and devices used in the preparation, cooking, and serving
of food in a kitchen.

_____18. OVEN
A. This equipment is used to cook meals in heated chambers.
B. Ovens were originally invented by a group of mischievous elves who wanted to see what would happen if
they trapped heat inside a metal box.

_____19. GAS STOVE

A. This equipment is used to cooks raw food and is powered by flammable gas.
B. Gas stoves may have different types of flames, such as open burners or sealed burners. Sealed burners are
easier to clean and maintain.

_____20. FOOD DEHYDRATOR

A. A food dehydrator is NOT an electronic box with a fan (or fans) designed to preserve fresh fruit,
vegetables, herbs, meat and fish by removing their moisture.
B. This equipment is used as a storage keeper to maintain the freshness of raw foods.

_____21. REFRIGERATOR
A. This equipment is used as a storage keeper to maintain the freshness of raw foods.
B. Refrigerators is an electric equipment where you can set the temperature you want.

_____22. PRESSURE COOKER

A. This equipment is used as a storage keeper to maintain the freshness of raw foods.
B. Pressure cooking sterilizes food so there is no need to refrigerate leftovers that will be eaten the next day.

_____23. CAN SEALER

A. This equipment is used to seal tin cans with its first and second operation rolls.
B. The integrity of the seal is crucial to ensure food safety and product quality.

_____24. OIL DRUM

A. Wooden shovel or spade is used to stir or combine fish and salt for salt processing in oil drum.
B. This is used in storing the salted products.

_____25. KITCHEN
A. A room especially set apart and containing the necessary utensils for cooking food.
 B. Kitchens are not only functional spaces for food preparation but also cultural and social hubs where
traditions and innovations converge

II. IDENTIFICATION
Identify the following definition of terms. Choose the letter of the CORRECT answer inside the box.

a. baklad e. panakip
b. bakol f. panandok
c. bistay g. pugon
d. dinarayan

_____26. This is made from bamboo which is used to dry fish.

_____27. This is a basket made out of bamboo used to transport smoked or dried fish.
_____28. This is a bamboo woven basket used for gathering dried fish and smoked fish.
_____29. This is a woven smoking tray used to dry fish and other items.
_____30. This is a bamboo lid used to keep cooked dried fish covered.
_____31. This is a metal ladle used for lifting or scooping the finished salting or smoking product.
_____32. This heat source made of concrete materials is used to prepare fish products.

III. MATCHING TYPE

Match column A with column B. Write the letters only on the space provided.

A. B

_____33. This is the location where lessons are conducted. a. Lecture Area
_____34. This is the location where cutting and trimming are done. b. Trimming Area
_____35. This is the location where food preparation takes place. c. Working area
_____36. This is a table created for certain task. d. Working Table
_____37. This is the space for private needs. e. Toilet
f. Storage Area
g. Entrance
h. Board
i. Sink
j. Processing Area
_____38.
_____39.

_____40.

_____41.

_____42.

_____43.

_____44.

IV. CLASSIFICATION.
Classify the following terms. Write “T” if it is classified as TOOL and write “E” if it is classified as
EQUIPMENT. Write your answer in the space provided.
_____45. Pugon
_____46. Baklad.
_____47. Bakol
_____48. Panakip
_____49. Panandok
_____50. Tripple Beam Balance
_____51. Food Dehydrator
_____52. Refrigerator
_____53. Wooden Vat
_____54. Wooden Shovel

IV. ENUMERATION
List the steps in FISH PROCESSING in the order they occur, from initial preparation to final packaging.
Choose the correct term inside the box and write it on the table provided.

PREPARATION PACKAGING
STORING RECEIVING
PROCESSING/STERILIZING
LABELLING

55.

56.

57.

58.