MINA DE ORO CATHOLIC SCHOOL, INC.

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Zone 3, Socorro, Oriental Mindoro Items_____
Junior High School Department
___
Secondary Quarter Examination in Technology and Livelihood Education 7
Grade 7(Regular Class)

NAME: __________________________________________________________ SECTION: ___________________

TEACHER: Clarisse M. De Guzman DATE:_______________________

GENERAL RULE: PRAY first and ask for GOD’S GUIDANCE before taking this exam. As much as possible, avoid
erasures. Use black pen in answering. Kindly double-check your answers in all items before submitting it to your teacher.
Good luck and may God bless your mind and hand as you answer this test.

I. MATCHING TYPE
Directions: Match column A with column B. Write the letter of your answer in the blank before each number. (1pt
each)

A B
________ 1. Chlorine, iodine, quaternary ammonium a. Measuring tools
________ 2. Process of disinfecting b. Weighing tools
________ 3. Standard cup and spoons c. Tools for cutting
________ 4. For removing skin of fruits and vegetables d. Tools for mixing
________ 5. Weighing scale, dietetic scale e. Tools for holding, lifting
________ 6. Washing, sanitizing, and drying f. Major equipment
________ 7. Cuts meat, and poultry with bones g. Auxiliary equipment
________ 8. Measures intensity of heat h. Cleaning
________ 9. Range, refrigerator, oven i. Sanitizing
________ 10. Removing soiled substances, leftovers in j. Sanitizing chemical
plates and other wares k. Cleaning agent
________ 11. Act of disinfecting wares l. Thermometer
________ 12. Eggbeater, wire whip, wooden spoon m. Cleaning and sanitizing
________ 13. Two -tines fork, kitchen tongs, soup ladle n. Paring knife
________ 14. Detergents, solvents cleaner, acid cleaner o. Butcher knife
________ 15. Knife, grater, meat slicer, can opener p. Weighing scale

II. MODIFIED TRUE OR FALSE

Directions: Write T if the statement is true and if it is false underline the word that makes it wrong and write the
correct answer on the space provided. (2pts.)
________________ 1. Sanitizing is the process of removing leftover food and other substances from tools and wares.
________________ 2. Detergent is a special prepared cleaning agent designed to wash dishes and other wares without
forming suds.
_________________ 3. Solvent cleaners remove stubborn grease on preparation and cooking surfaces.

III. IDENTIFICATION
Directions: Identify what is being referred by the following statements. Write your answer in the space provided.
(1pt each)
Kitchen shears Ladle Microwave oven Butcher knife

Range Freezer Rolling pin Blender Mortar & pestle

_______________ 1. It is used to flatten the dough.
_______________ 2. It is used to mix different cut fruits to make juices.
_______________ 3. It has a stove on top for cooking and an oven below for baking.
_______________ 4. It is used for cooking or heating frozen or refrigerated food in minutes.
_______________ 5. It is used for cutting meat, poultry, and fish.
_______________ 6. It is used to prepare ingredients or substances by crushing and grinding them into a fine paste or powder
like black pepper.
_______________ 7. It is used to scoop soup and stew.
_______________ 8. It is used to snipping herbs, cutting open food packaging, and breaking down poultry.

Directions: Give the abbreviations of the following words. Write your answer in the space provided. (1pt each)

9. Ounce - _________________
10. Gallon - _________________
Vivire Servire est. (To live is to Serve) | Page 1
 11. Pint - ___________________
12. Gram - __________________
13. Pound - _________________
14. Milliliter - _______________
15. Quart - __________________

IV. CALCULATION
Directions: Solve the following givens show your solution. Write your answer on the space provided. (3 pts each)

1.Let say you have a temperature of 68℉. 2.Let say you have a temperature of 75℃.
Formula: ℃ = 5/9 x (℉ - 32) Formula: ℉ = (9/5 x ℃) +32

V. ESSAY
Direction: Answer the given question below. Give at least 5 sentences. (8points)

Your output will be evaluated based on the following criteria:

 Content 3
 Organization 3
 Relevance 2
TOTAL 8

How do safety signs contribute to the prevention of accidents and injuries in a kitchen setting?

Parent’s Signature:
__________________________________________

Vivire Servire est. (To live is to Serve) | Page 2