4TH Quarter Finall Assessment 2022

Republic of the Philippines
Department of Education
REGION III
SCHOOLS DIVISION OF TARLAC PROVINCE
ANAO HIGH SCHOOL
FOURTH SUMMATIVE ASSESSMENT IN TLE
(BREAD AND PASTRY PRODUCTION)
Name:____________________________________ Score:_______________________
Year & Section: ___________________________ Date:________________________
Directions: Read the questions carefully. Write the letter of the correct answer before the number.
1.Also known as sheet pan, ¾ inch deep and is used to bake products that are thick or stiff enough
to stand on their own like cookies or biscuits.
a. Baking sheet b. Bundt Pan c. Cake Pans d. Custard Cup
2. A heavy-walled baking pan formed with a decorative indented curvature and a hollow tube in
the center.
3. Comes in different sizes and shapes used in baking cakes like chiffon cakes.
4. It is used to bake custard, usually made of glass or porcelain.
5.A flat pan with a long handle designed to be place over stovetop or burners to cook food .
a. Griddle Pans b. Jelly Roll Pan c. Loaf Pan d. Macaroon Molder
6. It is similar to baking sheet but usually 1 inch deep used in baking cake rolls .
7. It is rectangular in shape and deep walled used to bake single loaf of bread .
8. It has 24 small formed cups used for baking coconut macaroons.
9. It typically has 6 or 12 individual round pockets or holders connected to the tin and formed in
the shape of a muffin or cupcakes .
a. Muffin Pan b. Pop Over Pan c. Tube Center Pan d. Loaf Pan
10.Specifically designed to hold popover batter, as it bakes, the batter “pops” up over the cup.
11. It has a tube in the center that allows uniform baking.
12. Typically made form stainless or plastic, used to cut evenly the doughnut or cookies dough
before baking.
a. Biscuit and Doughnut Cutter b. Chopping Boards c. Kitchen Shears d. Paring Knife
13.A hard surfaced kitchen tool usually made of wood or plastic in which foods are cut or sliced.
14. More versatile than a standard scissors are used to cut foods/ingredients for preparation.
15. A small knife typically 3-5 inches in length used for peeling or mincing and cutting small
ingredients.
16.Also called pastry cutter, used to cut butter or solid fat to easily blend in flour for making pastry
dough.
a. Pastry Blender b. Pastry Wheel c. Paring Knife d. Kitchen Shears
17. A single wheel that are wooden or metal, the wheel has a straight edge for scoring, marking, and
cutting the dough.
a. Pastry Blender b. Pastry Wheel c. Paring Knife d. Kitchen Shears
18. It has a mesh bottom used to sift dry ingredients like flour or powdered sugar.
a. Flour Sifter b. Grater c. Mortar and Pestle d. Pastry Bag
19. Usually made of stainless steel and is used to grate cheese, chocolate, and other fresh fruits quickly and easily.
20. Is used to pound or grind ingredients o that the essence of the substance is released into the food being prepared.
21.It is a cone shaped bag that has a small opening on one end and a large opening on the opposite end use for
application of icing.
22. It is used to grease baking pans or to brush off the excess crumbs from the surface of the cake.
a. Pastry Brush b. Pastry Cloth c. Pastry Tips d. Rolling Pin
____
Address: Brgy. Poblacion, Anao, Tarlac

Telephone No.: (045) 606-3715 / (045) 606-0482
Email Address: 300946.anaonhs@deped.gov.ph
REGION III
ANAO HIGH SCHOOL
23. It is a large cloth made from a heavier weight cotton material and is used for rolling out pastry dough with a rolling
pin.
24. Also known as decorating tips, these are nozzles placed at the end of the pastry bag where the filling is forced
through.
25. It is cylindrical in shape used to roll out various types of dough when making food items such as bread, pastries and
cookies.
26. It is built with a thin, flexible stainless-steel blade and comes in different sizes.
a. Spatula b. Strainer c. Utility Tray d. Pastry Tips
27. It is used to strain away liquid from other ingredients and can also be used as sifter
28. Multi-purpose tray usually used to hold ingredients or tools together.
29. Used for both dry and wet ingredients.
a. Measuring Cups b. Measuring Spoons c. Timer d. Weighing Scale
30. Spoon-shaped utensil used for both dry and liquid ingredients, also used to measure small quantities of ingredients.
31. Used to measure unit of time for baking or preparation of food.
32. Is used to measure large weight of ingredients.
33. It is consisting of set of beaters attached to a gear, used for different baking procedure .
a. Electric and Handy Mixer b. Mixing Bowls c. Rotary Egg Beater d. Rubber Scrapper
34. A round bowls that comes in different sizes that are used for combining food ingredients when
preparing recipes.
35. A hand tool used to manually beat eggs or whip cream.
36. Usually made of silicon plastic or rubber and is heat resistant used for scraping sides of a
mixing bowl.
37. Used for beating eggs, whipping creams or blending light ingredient/batter.
a. Wire Whisk b. Wooden Spoon c. Rubber Scrapper d. Mixing Bowls
38. Also called mixing spoon and is used for different types of mixing.
a. Wire Whisk b. Wooden Spoon c. Rubber Scrapper d. Mixing Bowls
39. An electric small appliance designed to expose various types of sliced bread to radiant heat,
browning the bread so it becomes toast.
a. Bread Toaster b. Convection Oven c. Cabinet Oven d. Double Boiler
40. Contains fans that circulate the air and distribute the heat rapidly throughout the interior.
41. Also called stack oven.
a. Bread Toaster B b. Convection Oven c. Cabinet Oven d. Double Boiler
42. Is two pots: a large one that looks a lot like a regular saucepan and a smaller, shallower pan
that nestles inside.
43. Also known as casserole dishes and is a thick-walled (usually cast iron) cooking pot with a
tight-fitting lid.
a. Dutch Oven b. Mechanical Oven c. Rack Oven d. Rotary Oven
44. The food is in motion while it bakes in this type of oven.
45. Is a large oven into which entire racks full of sheet pans can be wheeled for baking
46. It is designed with turntable which moves the materials in circular motions inside the heat
chamber.
____

Telephone No.: (045) 606-3715 / (045) 606-0482
REGION III
ANAO HIGH SCHOOL
47. It is used for peeling fruits and vegetables.
a. Paring Knife b. Serrated Knife c. Chef’s Knife d. Bread Knife
48. It is used for cutting bread.
a. Paring Knife b. Serrated Knife c. Chef’s Knife d. Scimitar
49. Is the most used knife for cutting and chopping jobs.
a. Paring Knife b. Serrated Knife c. Chef’s Knife d. Bread Knife
50. Recommended for soft mixture like batter, pancakes or whipping egg whites.
a. Measuring cups b. Timer c. Measuring spoons d. Whisks
Prepared by:
RYAN R.PADERO .
MT-I
Validated by:
ANALIZA L. ALEGRE
Head Teacher III
Noted:
RAQUEL G. BAUTISTA, PhD.

Principal I
Recommending Approval:
ELIZA Z. GOMEZ, EdD.

Public Schools District Supervisor
Approved:
PAULINO D. DE PANO, PhD.

CES-Curriculum Implementation Division
____

Telephone No.: (045) 606-3715 / (045) 606-0482
REGION III
ANAO HIGH SCHOOL
TABLE OF SPECIFICATION
4TH SUMMATIVE ASSESSMENT IN TLE
BREAD AND PASTRY 7
TOPIC NO.OF PERCENTAGE NO.OF ITEM PLACEMENT

DAYS ITEMS
EASY AVE. DIFFICULT
Baking Tools and 8 20% 11 1,2,4,5,7,8,9,11, 3 6
Equipment: Baking Pans 10
Baking Tools and 3 14% 6 13,15,17 12,14,

Equipment: Cutting Tools 16
Baking Tools and 8 20% 11 20,21,22,23,25, 19,24 18

Equipment: Preparatory 26,27,28
Tools
Baking Tools and 2 8% 4 29,30,32 31
Equipment: Measuring
Tools
Baking Tools and 3 14% 6 33,34,36,37 38 35
Equipment: Mixing Tools
Baking Tools and 6 16% 8 39,42,43,44,45 40 41,46

Equipment: Baking
Equipment
Specification of Kitchen 2 8 4 47,49,50 48
Tools
TOTAL 32 100% 50 35 10 5
Prepared by:
RYAN R.PADERO .
MT-I
Validated by:
ANALIZA L. ALEGRE
Head Teacher III
Noted:

Principal I

Approved:

____

Telephone No.: (045) 606-3715 / (045) 606-0482
REGION III
ANAO HIGH SCHOOL
Cookery 8
Name:__________________________________________ Grade & Section:_______________________
I. MULTIPLE CHOICE: Write the letter of the correct answer on the space provided before each number.
_____1. It is best for all around Purposes. It is the most popular, lightweight, attractive and less expensive.
a. Aluminum b. Stainless Steel c. Glass d. Cast iron
_____2. It is the most popular material used for tools and equipment, but is more expensive.
_____3 It is good for baking but not practical on top or surface cooking. Great care is needed to make sure for
long shelf life.
_____4. It is sturdy but must be kept seasoned to avoid rust.
_____5. It is used especially for baking dishes, casseroles, and measuring cups. Glass and ceramic conduct
the heat slowly and evenly.
a. Ceramic and Heat Proof Glass b. Teflon c. Plastic and Hard rubber d. Aluminum
_____6.It is a special coating applied to the inside of some aluminum or steel pots and pans.
_____7. Are used for cutting and chopping boards, table tops, bowls, trays, garbage pails and canisters.
_____8.It is handy for returning some of the meat or poultry juices from the pan, back to the food.
a. Baster b. Cans, Bottles, cartoons opener c. Colanders d. Cutting Boards
_____9.It is used to open a food tin, preferably with a smooth operation, and comfortable grip and turning
knob.
_____10. Also called a vegetable strainer are essential for various tasks from cleaning vegetables to straining
pasta or tin contents.
_____11. A wooden or plastic board where meats and vegetables can be cut.
_____12. It is used to shake flour, salt, and pepper on meat, poultry, and fish.
a. Dredgers b. Double Boilers c. Emery boards d. Flippers
_____13. It is used when temperatures must be kept below boiling, such as for egg sauces, puddings, and to
keep foods warm without overcooking.
_____14. It is used to sharpen long knives.
_____15 It is used for turning hamburgers and other food items.
_____16. used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic.
a. Funnel b. Garlic Press c. Graters d. Roasting Tools
_____17. It is a kitchen tool which is specifically designed for the purpose of pulping garlic for cooking. a.
_____18. It is used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
_____19.It make it easier to lift a lot roasted turkey from the roaster to the serving platter, without it falling
apart.
_____20. Often referred to as cook's or chef's tools.
a. Kitchen Knives b. Kitchen Shears c. Measuring Cups and Spoons d. Pasta Serve
_____21. They are practical for opening food packages, cutting tape or string to package foods or simply to
remove labels or tags from items.
a. Kitchen Knives b. Kitchen Shears c. Measuring Cups and Spoons d. Pasta Server
_____22. Are among the most important items found in any kitchen, since consistently good cooking depends
upon accurate measurements.
_____23. It is used to transfer a little or much cooked pasta to a waiting plate, without mess.
____

Telephone No.: (045) 606-3715 / (045) 606-0482
REGION III
ANAO HIGH SCHOOL
_____24.It is used for mashing cooked potatoes,turnips, carrots or other soft cooked vegetables.
a. Potato Masher b. Rotary Egg Beater c. Seafood Serving Tools d. Serving Spoons
_____25. It is used for beating small amount of eggs or batter.
_____26.It is used to make the task of cleaningseafood and removing the shell much easier.
_____27. A utensil consisting of a small, shallow bowl on a handle, used in preparing, serving, or eating food.
_____28. Enables you to more easily grab and transfer larger food items, poultry or meat portions to a serving
platter.
a. Serving Tongs b. Soup Ladle c. Potato Masher d. Colander
_____29. It is used for serving soup or stews, but can also be used for gravy, dessert sauces or other foods.
a. Serving Tongs b. Soup Ladle c. Potato Masher d. Colander
_____30. It is used to section raw meat, poultry, and fish. It can be used as a cleaver to separate small joints \
or to cut bones.
a. Butcher Knife b. French Knife c. Roast Beef Slicer d. Boning Knife
_____31.It is used to chop, dice, or mince food. Heavy knives have a saber or flat grind.
_____32. It is used to slice roasts, ham, and thick, solid cuts of meats.
_____33.It is used to fillet fish and to remove raw meat from the bone.
_____34. It is used to prepare salad greens, vegetables, and fruits.
a. Fruit and salad Knife b. Spatula c. Citrus Knife d. Paring Knife
_____35. It is used to level off ingredients when measuring and to spread frostings and sandwich fillings.
_____36. It is used to section citrus fruits.
_____37. It is used to core, peel, and section fruits and vegetables. Blades are short, concave with hollow
ground.
_____38. Either made of solid, slotted, or perforated. Made of stainless steel or plastic, the solid ones are used
to spoon liquids over foods and to lift foods.
a. Spoons b. Temperature Scale c. Two-tine Fork d. Vegetable Peeler
_____39. It is used to measure heat intensity.
_____40. It is used to hold meats while slicing, and to turn solid pieces of meat while browning or cooking .
Made of stainless steel and with heat-proof handle.
_____41. It is used to scrape vegetables, such as carrots and potatoes and to peel fruits.
_____42. It is used for whipping eggs or batter, and for blending gravies, sauces, and soups.
a. whisks b. Wooden Spoon c. Knife d. Spoons
_____43. Continue to be kitchen essentials because of their usefulness for used for creaming, stirring, and
mixing.
a. whisks b. Wooden Spoon c. Knife d. Spoons
_____44. Are necessary in preventing bacterial infections from foods.
a. Refrigerator/Freezer b. Auxiliary Equipment c. Microwave Oven d. Blenders
_____45. Examples of it are griddles, tilting skillets, broilers/grills, steamers, coffee makers, deep-fat and
fryers.
_____46. It is used to cook or heat food quickly.
_____47 Are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.
_____48. It is the process of removing food and other types of soil from a surface.
a. Cleaning b. Sanitizing c. Radiation d. Disinfectant
____

Telephone No.: (045) 606-3715 / (045) 606-0482
REGION III
ANAO HIGH SCHOOL
_____49. It is used to routinely wash tableware, surfaces, and equipment.
a. Detergents b. Solvent Cleaners c. Acid Cleaners d. Abrasives Cleaners
_____50. It is Used periodically on surfaces where grease has burned on Solvent cleaners are often called
degreasers.
a. Detergents b. Solvent Cleaners c. Acid Cleaners d. Abrasives Cleaners
Prepared by:
RYAN R.PADERO .
MT-I
Validated by:
ANALIZA L. ALEGRE
Head Teacher III
Noted:

Principal I

Approved:

____

Telephone No.: (045) 606-3715 / (045) 606-0482
REGION III
ANAO HIGH SCHOOL
COOKERY 8

DAYS ITEMS
EASY AVE. DIFFICULT
Kitchen Materials 8 22% 12 1,2,4,3,7,8,9 5,10 12
Kitchen Utensils 10 26% 17 13,14,16,17,18,1 26,15, 14,27

9,20,21,22,23,24 25
,26,28,29
Kinds Of Knives 6 16% 8 30,31,34,35,36 33 32
,37
Cooking Tools 4 14% 6 38,39,41,42 43,40
Equipment used in The 2 11% 4 45,47 46 44

Kitchen
Cleaning and Sanitizing 2 11% 3 48,50 49
TOTAL 32 100% 50 35 10 5
Prepared by:
RYAN R.PADERO .
MT-I
Validated by:
ANALIZA L. ALEGRE
Head Teacher III
Noted:

Principal I

Approved:

____

Telephone No.: (045) 606-3715 / (045) 606-0482
REGION III
ANAO HIGH SCHOOL

COOKERY 9
Name:____________________________________ Score:_______________________
Year & Section: ___________________________ Date:________________________
I.Multiplechoice.Selectthe letter of the correct answer.
1.Are usuallu juices of orange,pineapple,grapefruit served with cold salad dressings.
a.Hors D’oeuvres b.cocktails c.canape d.relishes
2.It .is a small portion of highly seasoned foods.
3.are made of thin slices of bread in different shapes
4.Are pickled item which are raw amd crisp vegetables
5.Small portion and usually display the characteristics mostly found in salad
a.petite salad b.chips and dips c.relishes d canapé
6.Part of canapé where in it holds the spread and garnish
a.base b.spread c.garnish d.none of the above
7.Placed on the top of the base so the garnish sticks to it without falling off.
8.Any food item or combination of items placed on top of the spread
9.sliced of Italian bread that is toasted ,rubberd with brushed garlic
a.tapas b.bruschetta c.relishes d.mushrooms
10.a small food item intended to be eaten with wine
a.tapas b.bruschetta c.relishes d.mushrooms
11.Kitchen Utensils used in paring.
a.paring knife b.chef knife c.colander d.bowls
12.Kitchen utensils used in cutting.
a.chef knife b.paring knife c.bowls d.colander
13.Used to drain water after washing.
a.colander b.chef knife c.bowls d.paring knife
14.Used to hold vegetables.
a.bowls b.caserole c.plate d.colander
15.Used to hold ingredients.
a.utility tray b.bowls c.colander d.caserole
16.Used for stir frying vegetables.
a.saute pan b.bowls c.colander d.oven
17.Fat soluble compound responsible for the green color of plants.
a.chlorophyll b.carotenoids c.flavonoids d.photosynthesis
18.The yellow,orange to red soluble pigments found in plants.
a.carotenoids b.chlorophyll c.flavonoids d.photosynthesis
19.Responsible for the yellow pigments.
a.Anthoxanthin b.anthocyanins c.flavonoids d.carotenoids
20.responsible for red and blue to violet pigments.
a.anthocyanins b.anthixanthin c.flavonoids d.carotenoids
21.Classification of salad that stimulates appetite .
a.appetizer salad b.accompaniment salad c.side dish salad d.main course salad
22.Classification of salad that must be balance and harmonize with the rest of the meal.
a.accompaniment salad b.appetizer salad c.side dish salad d.main course salad
____

Telephone No.: (045) 606-3715 / (045) 606-0482
REGION III
ANAO HIGH SCHOOL
23.Classification of salad that should be light and flavorful.

a.side dish salad b.accompaniment salad c.appetizer salad d.main course salad
24.Classification of salad that should be large enough to serve as a full meal.
a.main course salad b.appetizer salad c.side dish salad d.accompaniment salad.
25. Classification of salad that must be very light.
a.main course salad b.side dish salad c.separate course salad d.accompaniment salad
26.Classification of salads that are usually sweet and may contain items such as fruits, sweetened gelatin, nuts
and cream.
a.accompaniment salad b. side dish salad c. main course salad d. desserts salad
27.Classification of salad that must be fresh, clean, crispand cold and well drained.
a.fruit salad b.side dish salad c.composed salads d.green salads
28.Classification of salad that contains fruits as their main ingredients, like appetizer salads or dessert salads.
a.composed salads b.fruit salad c.green salad d.gelatin salads
29.Classification of salad that are mixture of foods that are held together or bound with a dressing usually a
thick dressing like mayonnaise.
a.green salads b.bound salads c.composed salads d.fruit salads
30.This classification of salad are made by arranging two or more elements attractively on a plate.
a.bound salads b.green salads c.composed salads d.fruit salads
31.A small flat,round bladed utensils that is serrated on one side and smooth on the other.
a.sandwich spatula b.scissors c.cookie cutters d.colander
32.Use to cut edges on bread for tea sandwiches
a.scissors b.spatula c.grater and shredder d.colander
33.Long flexible blade with a rounded end used to level of ingredients in measuring cups.
a.chef’s knives b.spatula c.butter knife d.colander
34.Small knife with a blunt,edged blade that is used to apply spreads.
a.chef’s knives b.spatula c.butter knife d.colander
35.Designed for thick sandwiches.
a.chef’s knives b.Deli knife c.butter knife d.butcher knife
36.Plastic serrated edge knife that is designed to slice lettuce
a.lettuce knife b.paring knife c.sandwich knife d.chef’s knife
37A small knife with a straight, sharp blade that is generally three to five inches long.
a.paring knife b.serrated knife c.sandwich knife d.chef’s knife
38.A sharp-bladed kitchen utensil used to slice through a medium amount of food ingredients “sandwiched”
between two slices of bread.
a.paring knife b.serrated knife c.sandwich knife d.butcher knife
39A knife with a sharp edge that has a saw-like notches or teeth.
a.paring knife b.serrated knife c.sandwich knife d.butcher knife
40.Comes in wood and plastic, use to protect the table when slicing.
a.cutting board b.mixing bowls c.rubber scraper d.none of the above
41.Good quality breads provide variety, texture, taste, bulk, nutrients, and eye, appeal to sandwiches. Fresh
bread is easier to slice or cut it if has been chilled.
a.breads b.meats c.poultry d.fish
42.Maybe beef, pork and sausage products like ham roast beef and salami.
a.breads b.meats c.poultry d.fish
43.Ore chicken or turkey breasts characterized by a delicate golden brown surfaces.
a.breads b.meats c.poultry
44.Some popular seafood ingredients are tuna, sardines, grilled and fried fish fillet, crab meat and shrimp
which are highly perishable and should be kept chilled to maintain quality.
a.fish and shellfish b.cheese c.spreads d.meat
____

Telephone No.: (045) 606-3715 / (045) 606-0482
REGION III
ANAO HIGH SCHOOL
45.Most popular sandwiches cheese are cheddar, process, cream cheese and cheese spreads most are easily
sliced, firmed texture and act as binder, moistener of other ingredients.
46Like mayonnaise, mustard and butter, moisten the bread and compliment the flavors of other ingredients.
They should be served immediately and kept refrigerated to preserved its color and flavor.
47.Like olive oil, relishes, chutneys give a lift to a sandwich, which some them are high in acid so don’t
combine them with strong flavored condiments.
a.condiments b.vegetables c.miscellaneous d.spread
48.Should be crisped and proportion to the size of sandwich.
49.Fruit fresh or dried, jelly, jam and peanut butter eggs and nuts adds flavor, color, nutrients and texture to
sandwiched.
50.Come in all sizes, shapes, and texture. The softest include hamburger buns and hotdog rolls
a.sandwich rolls b.flat breads c.lavash d.canape
Prepared by:
RYAN R.PADERO .
MT-I
Validated by:
ANALIZA L. ALEGRE
Head Teacher III
Noted:

Principal I

Approved:

____

Telephone No.: (045) 606-3715 / (045) 606-0482
REGION III
ANAO HIGH SCHOOL
4TH SUMMATIVE ASSESSMENT IN TLE 9
COOKERY 9

DAYS ITEMS
EASY AVE. DIFFICULT
CLASSIFICATION OF 6 20% 10 1,2,3,4,6,8,9,10 5,7,
APPETIZER
TOOLS NEEDED IN 4 10% 5 11,12 14,15, 13

MAKING SALAD
SALAD AND 4 10% 5 16,17,19, 20 18

INGREDIENTS OF
SALAD
CLASSIFICATION OF 6 20% 10 21,22,23,26,27,28,30 24,25 29
SALAD
ITENSILS IN MAKING 6 20% 10 33,34,35,36,37,38,39,40 31,32

SANDWICH
INGREDIENTS AND 6 20% 10 41,43,45,46,47,48,49 50 42,44

CLASSIFICATION OF
SANDWICH
TOTAL 32 100% 50 35 10 5
Prepared by:
RYAN R.PADERO .
MT-I
Validated by:
ANALIZA L. ALEGRE
Head Teacher III
Noted:

Principal I

Approved:

____

Telephone No.: (045) 606-3715 / (045) 606-0482
REGION III
ANAO HIGH SCHOOL
TH
4 SUMMATIVE ASSESSMENT IN TLE
Grade 8 BEAUTY CARE (NAIL CARE) SERVICES
Name:__________________________________________ Grade &

Section:_______________________
I. MULTIPLE CHOICE: Write the letter of the correct answer on the space provided before each
number.
I.Multiplechoice.Select the letter of the correct answer.
1.Tool designed to strip off calluses and corns.
a.callous remover b.cuticle nail pusher c.cuticle nipper d.cuticle scissor
2.Tool used to push back and loosen the cuticles.
3.An implement used to cut the cuticles.
4.An implement to cut stubborn cuticles.
5.Small bowl used for soaking the fingers to soften the cuticles.
a.manicure bowl b.foot file c.foot spa basin d.manicure tray
6.Organic compound used as sanitizers.
a.supply tray b.trolley c.alcohol d.pumice stone
7.An agent that reduces or prevents the multiplication of micro-organisms.
a.antiseptic solutions b.apron c.assorted colored nail polish d.base coat
8.Outer protective garments that covers primarily the front of the body to protect clothes from dirt.
a.antiseptic solutions b.apron c.assorted colored nail polish d.base coat
9.Electronic gadget used for soaking,bathing and massaging the feet during the foot spa.
a.wet sanitizer b.top coat c.footspa machine d.footspa stool
10.Simple seat where three or four legs designed to provide comfort and elevation during a foot spa.
a.wet sanitizer b.top coat c.footspa machine d.footspa stool
11.Device that cn be preset to start or stop something at a give time.
a.timer b.sterilizer. c.manicure table d.clock
12.What is the meaning of EPP?
a.personal protective equipment b.personal process equipment c.personal sanitation equipment
d.personal power equipment
13.All of the following are PPE except one.
a.apron b.gloves c.protective mask d.slippers
14.It is the process of destroying all living microorganisms.
a.sanitation b.sterilization c.disinfecting d.sanitization
15.It is the process of destroying some, but not all micro-organisms using heat or antiseptics.
16It is a substance used to control micro-oraganisms or non-living surfaces.
a.antiseptic b.disinfectant c.solvent d.nail hardener.
17.It is an agent that prevents the multiplication of micro-organisms.
a.antiseptic b.disinfectant c.solvent d.nail hardener
18.It is the application of measures to promote public health and prevent the spread of infectious diseases.
19.A Common accidents in the workplace can result from contact with faulty electrical equipment.
a.chemical hazard b.electricity c.slips,trips,falls d.fire
20.A hazard where the.nail polish,callus removers and others may cause skin irritation and respiratory
problems.
a.chemical hazard
____
b.electricity c.slips,trips,falls d.fire

Telephone No.: (045) 606-3715 / (045) 606-0482
REGION III
ANAO HIGH SCHOOL
21.Most common occurrences in workplace.
a.chemical hazard b.electricity c.slips,trips,falls d.fire
22.Unsafe and unhygienic practices in the beauty salon may affect customers that may lead to biological
hazards.
a.infection hazards b.fire c.ergonomic hazards d.slips,trips,falls
23.Scientific study of people at work
a.infection hazards b.fire c.ergonomic hazards d.slips,trips,falls
24.Pearly coloured and crescent sped is due to the cells being push closely together.
a.cuticle b.free edge c.matrix d.lunula
25.Overlapping epidermis around the nails.
26.The part of the nail that can be shaped and filed.
27.The only living reproducing part of the nail.
28.Part of the nail where the nail plate rests.
a.nail walls b.nail plate c.nail bed d.lunula
29.Visible nail that rest in the nail bed.
a.nail walls b.nail plate c.nail bed d.lunula
30.This is common among people with long,perfect nail beds.
a.oval nail b.round nail c.stiletto d.squoval
31.ideal for shorter nails. a.oval nail b.round nail c.stiletto d.squoval
32.Filed away at the sides to a point at the tip. a.oval nail b.round nail c.stiletto d.squoval
33.Most famous amog the nail shapes. a.oval nail b.round nail c.stiletto d.square nail
34.Bluish in color,maybe attributed to poor blood circulation.
a.blue nails b.brittle nails c.bruised nails d.eggshell nails
35.Vertical splitting of nail plate layers at the distal edge of the nail plate.
36.It shows dark purplish spots in the nails.
37.The nail plate separates froms the nail bed and curves at the free edge.
38.Condition on which the cuticle splits around the nails.
a.hangnails b.leconychia c.pterygium d.onychatrophia
39.White spot appears frequently in the nails.
40.Overgrowth of cuticle which sticks to the surfaces of the nail plate.
41.It is describe as wasting away of the nail.
42.Overgrowth of the nail usually in thickness rather than length.
a.hypertrophy b.onychophagy c.onychorrehxis d.rideges
43. Deformity of nail plate caused by biting nails.
44. Split or brittle nails caused by an injury to the finger.
45. It is caused by uneven growth of the nails,usually resulting from illness.
46. Infectious disease caused by a vegetable parasite.
____

Telephone No.: (045) 606-3715 / (045) 606-0482
REGION III
ANAO HIGH SCHOOL
a.onychomycosis b.onychia c.onychocryptosis d.onychoptosis
47.The term applicable to chronic inflammation of the nail fold and nail bed.
48.An Ingrown nails which affect the fingers and toe nails.
49.A Periodic shedding of one or more nails,either in the whole or part.
50.A Detachment of the nail from the nail bed,starting at its distal or lateral attachment.
a.onychomycosis b.onychia c.onycholysis d.onychoptosis
Prepared by:
RYAN R.PADERO .
MT-I
Validated by:
ANALIZA L. ALEGRE
Head Teacher III
Noted:

Principal I

Approved:

____

Telephone No.: (045) 606-3715 / (045) 606-0482
REGION III
ANAO HIGH SCHOOL
TH
4 SUMMATIVE ASSESSMENT IN TLE
NAIL CARE
TOPIC NO.OF PERC NO.OF ITEM PLACEMENT
DAYS ENTA ITEMS
GE EASY AVE. DIFFICULT
NAIL CARE TOOLS 3 9% 5 1,2,3,4,5
NAIL CARE MATERIALS 2 7% 3 6,7 8
NAIL CARE EQUIPMENT 2 7% 3 9 10,11
PERSONAL PROTECTIVE 1 4% 2 12,13

EQUIPMENT
PROPER SANITATION 3 9% 5 14,15,16 17,18
IDENTIFY HAZARDS AND 3 9% 5 19,20 21,22 23
RISKS
STRUCTURES OF NAILS 4 12% 6 24,25,26 27,28 29
SHAPES OF NAILS 3 9% 4 30,31 32 33
NAIL DISORDERS 8 25% 12 34,35,36,37 44,45

,38,39,40,41,4
2,43
NAIL DISEASES 3 9% 5 46,47,48,49,
50
TOTAL 32 100% 50 35 10 5
Prepared by:
RYAN R.PADERO .
MT-I
Validated by:
ANALIZA L. ALEGRE
Head Teacher III
Noted:

Principal I

Approved:

____

Telephone No.: (045) 606-3715 / (045) 606-0482
REGION III
ANAO HIGH SCHOOL
____

Telephone No.: (045) 606-3715 / (045) 606-0482

4TH Quarter Finall Assessment 2022

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4TH Quarter Finall Assessment 2022

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Republic of the Philippines

Address: Brgy. Poblacion, Anao, Tarlac

Address: Brgy. Poblacion, Anao, Tarlac

RAQUEL G. BAUTISTA, PhD.

ELIZA Z. GOMEZ, EdD.

PAULINO D. DE PANO, PhD.

Address: Brgy. Poblacion, Anao, Tarlac

TOPIC NO.OF PERCENTAGE NO.OF ITEM PLACEMENT

Baking Tools and 3 14% 6 13,15,17 12,14,

Baking Tools and 8 20% 11 20,21,22,23,25, 19,24 18

Baking Tools and 6 16% 8 39,42,43,44,45 40 41,46

RAQUEL G. BAUTISTA, PhD.

ELIZA Z. GOMEZ, EdD.

PAULINO D. DE PANO, PhD.

Address: Brgy. Poblacion, Anao, Tarlac

Address: Brgy. Poblacion, Anao, Tarlac

Address: Brgy. Poblacion, Anao, Tarlac

RAQUEL G. BAUTISTA, PhD.

ELIZA Z. GOMEZ, EdD.

PAULINO D. DE PANO, PhD.

Address: Brgy. Poblacion, Anao, Tarlac

TOPIC NO.OF PERCENTAGE NO.OF ITEM PLACEMENT

Kitchen Utensils 10 26% 17 13,14,16,17,18,1 26,15, 14,27

Equipment used in The 2 11% 4 45,47 46 44

Cleaning and Sanitizing 2 11% 3 48,50 49

RAQUEL G. BAUTISTA, PhD.

ELIZA Z. GOMEZ, EdD.

PAULINO D. DE PANO, PhD.

Address: Brgy. Poblacion, Anao, Tarlac

4TH SUMMATIVE ASSESSMENT IN TLE

Address: Brgy. Poblacion, Anao, Tarlac

23.Classification of salad that should be light and flavorful.

Address: Brgy. Poblacion, Anao, Tarlac

RAQUEL G. BAUTISTA, PhD.

ELIZA Z. GOMEZ, EdD.

PAULINO D. DE PANO, PhD.

Address: Brgy. Poblacion, Anao, Tarlac

TOPIC NO.OF PERCENTAGE NO.OF ITEM PLACEMENT

TOOLS NEEDED IN 4 10% 5 11,12 14,15, 13

SALAD AND 4 10% 5 16,17,19, 20 18

ITENSILS IN MAKING 6 20% 10 33,34,35,36,37,38,39,40 31,32

INGREDIENTS AND 6 20% 10 41,43,45,46,47,48,49 50 42,44

RAQUEL G. BAUTISTA, PhD.

ELIZA Z. GOMEZ, EdD.

PAULINO D. DE PANO, PhD.

Address: Brgy. Poblacion, Anao, Tarlac

Name:__________________________________________ Grade &

Address: Brgy. Poblacion, Anao, Tarlac

Address: Brgy. Poblacion, Anao, Tarlac

RAQUEL G. BAUTISTA, PhD.

ELIZA Z. GOMEZ, EdD.

PAULINO D. DE PANO, PhD.

Address: Brgy. Poblacion, Anao, Tarlac

NAIL CARE MATERIALS 2 7% 3 6,7 8

NAIL CARE EQUIPMENT 2 7% 3 9 10,11

PERSONAL PROTECTIVE 1 4% 2 12,13

SHAPES OF NAILS 3 9% 4 30,31 32 33

NAIL DISORDERS 8 25% 12 34,35,36,37 44,45

RAQUEL G. BAUTISTA, PhD.

ELIZA Z. GOMEZ, EdD.

PAULINO D. DE PANO, PhD.

Address: Brgy. Poblacion, Anao, Tarlac

Address: Brgy. Poblacion, Anao, Tarlac