LANCE SCITECH ACADEMY OF BOHOL, INC

Hillside Drive, Poblacion, Corella, Bohol

ELEMENTARY DEPARTMENT
GOVERNMENT RECOGNITION NO. 11 s2018

FIRST SUMMATIVE TEST IN TLE-7

Name: _____________________________________________________ Grade & Section: _____________________________

I. Identification. Write your answer on the space before each number.

A. Methods of Cooking

____________________1. To cook in an enclosed heat like the oven.

____________________2. To brown or cook in a small amount of oil or fat.
____________________3. To cook using intense heat radiated by electrical, gas, or charcoal.
____________________4. To cook in steam or without pressure
____________________5. To simmer slowly in a small amount of liquid.
____________________6. To cook in liquid at boiling point.
____________________7. To cook immersed in a large amount of oil or shortening.
____________________8. To cook in a small amount of oil or shortening.
____________________9. To cook in hot oil or shortening.
____________________10. To cook uncovered without water.

B. Substitution of Ingredients.

Ingredients Stated in Recipe Substitute

1. 1 egg yolk
2. 1 tablespoon corn starch
3. 1 ounce chocolate
4. 1 cup honey
5. 1 cup milk
6. 1 tablespoon active dry yeast
7. 1 egg white
8. 1 canned tomato
9. 1 cup heavy cream
10. 1 cup coffee cream

II. Modified True or False. Write T if the statement is true if false, underline the word/s that make it wrong and write the
correct term on the space provided before each number.

Food Preparation Terms and Techniques

______________________1. Blend is to cut in pieces with a knife

______________________2. Marinate is to allow food to stand in mixture of spices and liquid
______________________3. Chop is to thoroughly mix two or more ingredients until smooth and uniform.
______________________4. Dissolve is to disperse dry substance in liquid
______________________5. Cream to beat with electric mixer
______________________6. Truss is to beat rapidly to incorporate air
______________________7. Whip is to mix ingredients with circular motion until well blended
______________________8. Stir is to mix ingredients using plastic stirrer
______________________9. Blanch is to dip food in a boiling water for a few minutes
______________________10. Mince is to cut ingredients into small pieces with a knife

III. Matching Type. Write only the letter with the correct answer before each number.

1. Meal a. should be could thoroughly

 2. Menu b. recommended in any diet

3. Table d hote c. sheep

4. A la carte d. cow

5. Function menu e. birds and chicken

6. Breakfast f. pig

7. Lunch g. carabao

8. Dinner h. horse

9. Brunch i. goat

10. Menu pattern j. deer

11. Poultry k. taking food at one time

12. Pork l. list of prepared dishes

13. Beef m. package meal with a set price

14. Carabeef n. offered for parties and special occasions

15. Chevon o. all dishes are priced individually

16. Venison p. is an outline of food to be included in each meal

17. Lamb q. is an important meal of the day

18. Horsemeat q. often simple meal

19. Meat r. meal at evening

20. Vegetables s. eaten between 10:00 am-11:00 am

IV. Create a meal pattern for a day. (5 Points each)

Breakfast Lunch/Dinner

Prepared by:
FEBEJEAN M. LUMBA
Subject Teacher