HOLY FAMILY MONTESSORI OF SAN JOSE, BATANGAS, INC.

Makalintal Ave., Poblacion 2, San Jose, Batangas

HIGH SCHOOL DEPARTMENT

AY 2023-2024

SECOND QUARTERLY ASSESSMENT IN TECHNOLOGY AND LIVELIHOOD EDUCATION 10

NAME: __________________________________________________________ SCORE: _______________

GRADE & SECTION: ______________________________________________ DATE: December 14 , 2023
Teacher LENI C. AGUDA

TOPICS: Preparing Vegetable and Seafood Dishes

TEST I: IDENTIFICATION
Directions: Identify what term or terms is being described and asked in each number. Write your answer
before each number.
____________________ 1. It is broadly divided into two main categories: mollusks and crustaceans.
____________________ 2. It is the kind of shellfish with soft meat without any bones but with hard outer shell.
____________________ 3. It is the most popular cephalopod that many people enjoy.
____________________ 4. It is the form of any mollusks, where their meat is removed from the shell.
____________________ 5. The process of cooking wherein food is fully or partially immersed in a liquid, just
below a boil.
____________________ 6. It is a method used to flavor fish.
____________________ 7. It is a moist heat method of cooking where food is submerged in a bath of flavorful
liquid.
____________________ 8. This method uses the steam from a simmering liquid to transfer heat and cook
food.
____________________ 9. It involves moderate, radiant heat from all directions typically done in an oven.
____________________10. It involves radiant heat from an overhead source like a conventional oven.

TEST II: ENUMERATION

Directions: Enumerate what is being asked in each item.

Examples of Shellfish Dry Heat Cooking Method

11. _________________________ 21. _________________________
12. _________________________ 22. _________________________
13. _________________________ 23. _________________________
14. _________________________ 24. _________________________
15. _________________________ 25. _________________________

Market Forms of Shellfish Moist Heat Cooking Method

16. _________________________ 26. _________________________
17. _________________________ 27. _________________________
18. _________________________ 28. _________________________
19. _________________________ 29. _________________________
20. _________________________ 30. _________________________

TEST III: TRUE OR FALSE

Directions: On the space provided, write TRUE if the statement is correct and FALSE if the statement is
wrong.
______________ 31. Cook vegetable in largest amount of liquid possible.
______________ 32. If the vegetable must be peeled, peel as thickly as possible.
______________ 33. Follow the recipe or directions for cooking vegetables.
______________ 34. Fresh vegetables are available in wet markets and supermarkets.
______________ 35. When cutting vegetables, use a sharp knife.
______________ 36. Cook vegetables just-in-time for serving.
______________ 37. Thawing in the refrigerator takes the shortest time.
______________ 38. Thawing in cold water, requires less time and less attention.
______________ 39. Vegetable encased in plastic immersed in water should be changed every one hour.
______________ 40. Use the microwave when the food is to be cooked between one to two hours.
______________ 41. Thawing in cold water takes several hours or overnight.
______________ 42. Drawn fish are fish with its viscera removed.
______________ 43. Dressed fish are fish that has been scaled and viscera gills, and fins removed.
______________ 44. Live is the term used if the shellfish is sold when alive.
______________ 45. Whole fish is taken from water and sold as is.
______________ 46. Dressed fresh is the type of fish with its head removed.
TEST IV: ESSAY
Directions: Briefly answer the question below. Please be guided with the rubrics of scoring presented below.
(9 points)

Elements 3 2 1

Content Idea Present ideas in a consistent and Ideas are too general. Ideas are vague and unclear.
original manner.

Organization Strong and organized Some organization: attempt at a No organization; lack

beg/mid/end. beg/mid/end. beg/mid/end.

Grammar Virtually no spelling, punctuation, Few spelling and punctuation So many spelling,
and or grammatical errors. errors, minor grammatical errors. punctuation, and grammatical
Mechanics errors that it interferes with the
meaning.

Question: Why is it important to include seafoods in our daily diet?

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“Good luck and God Bless!”