St.

Paul College Balayan

PAASCU Level III Accredited
Caloocan, Balayan, 4213 Batangas, Philippines

SECOND SUMMATIVE TEST

HELE Grade 5
SY 2022 – 2023

Name: ____________________________________ Date: _______________________

Grade and Section: __________________________ Teacher: Mrs. Adelina R. Marasigan
Life Performance Outcomes:
LPO2: I am a courageous, resourceful explorer and problem solver, demonstrating my creativity and charism.
LPO3: I am a credible, responsive communicator and team player, building harmonious community through
active collaboration.
Focused Essential Performance Outcome:
EPO 2: Undertake new activities that deepen their self-awareness skills and help them see things from other’s
points of view.
EPO 7: Willingly share responsibilities and participate actively in fostering group friendship, unity, and
effectiveness.
EPO 8: Willingly demonstrate their basic skills to others and improve them according to the feedback they
receive.

I. CONCEPT RECALL
ILO: Determine the concepts in the food preparations or cooking processes to deepen your self-
awareness skills.
INSTRUCTION: Encircle the best answer.

1. Which procedure is used to cut the food (cheese) into tiny pieces using a grater?
A) beat B) chop C) dice D) grate
2. Which of the following processes means to cut the potato into cubes?
A) beat B) chop C) dice D) grate
3. Which of the following means to scramble ingredients in a bow using a beater?
A) beat B) chop C) dice D) grate
4. Which processes to cut is used to cut the ingredients, like celery into small pieces?
A) beat B) chop C) dice D) grate
5.Which procedure is used to combine ingredients of a salad in a bowl?
A) measure B) mix C) pare D) slice
6. How do you find the portion of ingredients in a recipe using cups or spoon?
A) measure B) mix C) pare D) slice
7. Which of the following is used to cut across ingredients using a kitchen knife?
A) measure B) mix C) pare D) slice
8. What of the following processes is used to remove the skin of apples or carrots?
A) measure B) mix C) pare D) slice
9. Which of the following is used to mix the food you cook in circular motions?
A) bake B) blanch C) stir D) whip
10. Which is used to beat rapidly using a beater or whisk? (Example: making an icing)
A) bake B) blanch C) stir D) whip

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11. How do we to cook or make a cake in an oven or oven-type appliance?
A) bake B) blanch C) stir D) whip
12. What is used to plunge the food (like vegetables) in boiling water for a short time?
A) bake B) blanch C) stir D) whip
13. Which of the following procedures is used to cook eggs or root crops in water?
A) boil B) braise C) broil D) fry
14. Which is used to cook fish or chicken in either pan frying or deep frying?
A) boil B) braise C) broil D) fry
15. How do we cook adobo and mechado using a small amount of liquid?
A) boil B) braise C) broil D) fry
16. Which procedure is used to cook by direct heat like this pizza?
A) boil B) braise C) broil D) fry
17. Which is cooking procedure is the same as pan frying but with use of water?
A) braise B) braise C) poach D) stew
18. Which procedure is used to cook pork or chicken sinigang with more water?
A) braise B) braise C) poach D) stew
19. Which of the following refers to the set of courses served for a meal?
A) lunch B) diner C) menu D) viand
20. Which of the following refers to all the tools and implements used for dining?
A) glassware B) flatware C) linen D) table appointments

II. MODIFIED TRUE OR FALSE

ILO. Determine the correctness of the concepts in food preparations and procedures, working
habits in the kitchen, and table manners developed to deepen your self-awareness skills.

INSTRUCTION: On the space provided, write the word TRUE if the statement is correct, and
if not, underline the word that makes the statement FALSE.

___________ 21. Seat properly and keep your elbows off the table while eating.
___________ 22. Using apron and pot holders are necessary materials in cooking.
___________ 23. Glass wares and dinner wares are washed first before the utensils.
___________ 24. Cooking or preparing foods for the family requires right temperature.
___________ 25. Utensils can be used properly in cooking even without washing them.
___________ 26. Avoid talking while eating and do not open your mouth while chewing.
___________ 27. During meals, make sure to come to the table with clean hands and face.
___________ 28. Menu must be balanced, nutritious, and should have a good combination
of texture, color, shape, and flavor.
___________ 29. At your age, you can leave the kitchen and do other chores while cooking.
___________ 30. Boiling and broiling in broiling in cooking uses the same amount of water.
___________ 31. It a good habit in the kitchen to keep everything in proper places after using.
___________ 32. Working quietly and neatly must be observed in preparing and cooking foods.
___________ 33. Flowers or fruits centerpiece on the dining table adds beauty and glamor to the
setting.
___________ 34. Rings and bracelets must be removed then wash hands before preparing the foods.
___________ 35. It is proper to ask help from a person closest to the food or anything on the table
during family meals.
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III. MATCHING TYPE
ILO: Determine the food preparations or cooking processes.

INSTRUCTION: On the space provided, write the letter of your answer to match the image in
column A with column B

A B

a. whip

b. blanch

_____ 36 c. boil

d. chop

e. dice

_____37. f. toast

g. beat

h. pare

i. stir
_____38. j. stew

k. Mix

_____39. ______
43

_____40. .

_____41. ______ 44.

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 ____ 42. ______45.
IV. APPLICATION
ILO: Explain the good table manners observed in a family meal.

46) INSTRUCTION: Analyze the picture presented below, then, answer the questions given.

Questions:

A. What message does the picture imply? (5 pts.)

_____________________________________________________________________________

_____________________________________________________________________________

B. What are the good table manners that we need to observe during family meals? (5 pts.)

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

V. EVALUATION
ILO: Demonstrate the basic skills and understanding learned to improve them according to the
feedback they receive.

47) A. INSTRUCTION: In 5 – 7 sentences, write the order or steps how to cook your menu during
the recent cooking activity.

B. INSTRUCTION: Write all the different ingredients with corresponding price (cost) to show
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the total amount of expenses during your cooking activity.

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