Republic of the Philippines

Department of Education
Region VII, Central Visayas
SCHOOLS DIVISION OF NEGROS ORIENTAL
Dumaguete City
CAWITAN HIGH SCHOOL
Second Quarter Examination in TECHNOLOGY AND LIVELIHOOD 12

Directions: Read each statement carefully and then choose and encircle the letter of your answer.

1.These are vegetables that have undergone little or no processing from the time they were harvested to the time they
were marketed or sold?
a. Canned vegetables b. Dried vegetables c. Fresh vegetables d. Frozen vegetables

2. The vegetables that are sold in markets and groceries and dehydrated using different methods such as freeze drying,
drum drying, air drying, and sun drying?
a. Canned vegetables b. Dried vegetables c. Fresh vegetables d. Frozen vegetables

3. Which of the following vegetable is also called “German mustard”?

a. Asparagus b. Eggplant c. Horseradish d. Okra

4. Itis commonly known as “lady’s’ fingers”.

a. Asparagus c. Horseradish
b. Eggplant d. Okra

5. Which of the following is also known by its French name “aubergine”?

a. Asparagus c. Horseradish
b. Eggplant d. Okra

6. These vegetables are not available all year round.

a. Carrots b. Garlic c. Ginger d. Peas

7. Which of the following is NOT from the three main groups of beans?
a. Broad beans c. Runner beans
b. Green beans d. Thin beans

8. A type of farming where vegetables are grown indoors year-round, underregulated temperatures and light, in
nutrient-enriched water.
a. Hydrogen farming b. Hydrophilic farming c. Hydrosphere farming d. Hydroponic farming

9. Which of the following is the first thing to do in freezing vegetables?

a. Blanched b. Cooked c. Shocked d. Washed

10. Which is NOT a root vegetable?

a. Carrots c. Radishes
b. Onions d. Tomatoes

11. This is NOT included in the three main types of bell pepper?
a. Green bell pepper c. Red bell pepper
b. Purple bell pepper d. Yellow bell pepper
12. What are the things to avoid in buying beans?
a. Avoid deep, cold, and rich red
b. Avoid tough, rubbery, or discolored ones
c. Avoid firm, thick-fleshed and well-shaped specimen
d. Avoid straight spears of uniform thickness with compact pointed tips

13. What is the most notable characteristic of okra?

a. Eye catchy b. Flavorful smell c. Smooth d. Sticky consistency

14. Which of the following is a fruit vegetable?

a. Eggplants b. Ginger c. Mustard d. Onions

15. Which of the following is a root vegetable?

a. Eggplants b. Ginger c. Mustard d. Onion

13. Like olive oil, relishes, chutneys give a lift to a sandwich.

a. Condiments b. Cereals c. Seasonings d. Fillings

14.Good quality breads provide variety, texture, taste, bulk, nutrients, and eye appeal to sandwiches.
a. Filllings b. Breads c. Bread Toaster d. Condiments

15. Refers to a food item made with two or more slices of bread with fillings, quickly made and served and adaptable to
many variations that satisfies nearly every taste and nutrition requirement.
a.Breads b.Sandwiches c.Salads c. Seasonings

16. It is used to scrape down sides of bowl and get mixture of filling from pans.
a. Rubber Scraper b. Spatula c. Tongs d. Mixing Bowl

17. Small broiler, used primarily for browning or glazing the tops of sandwiches.
a. Salamanders b. Slicer c. Mixing Bowl d. Chiller

18. Flat heated surfaces where food is directly cooked.

a. Chiller b. Broiler c. Grills/Griddles d. Oven

19. It is used to slice food more evenly and uniformly.

a. Slicer b. Knife c. Chiller d. Mixing Bowl

20. it is a part upon which the ingredients are placed, consists of some bread or dough produce that is whole or sliced.
a. The structure or Base c. Moistening Agent
b. Component of a Sandwich d. The filling

21. It acts as the protective layer between the filling and the structure, preventing the filling from softening or wetting
the bread.
a. Moistening Agent b. The structure or Base c.Yeast d. Fillings

22. Consist of one or more ingredients that are stacked, layered, or folded within or on the structure to form the
sandwich.
a. Calumet b. The filling c. Moistening Agent d.Yeast

23. These are long rectangular loaves that provide square slices. It is one of the most versatile sandwich breads.
a. Loaf bread b. White Bread c. Whole wheat bread d. Wheat bread

24. is stronger tasting bread than white and whole wheat. A heavy and hearty flavored bread that goes with so many
types of meat and condiments.
a. Rye Bread b. Whole wheat bread c. White Bread d. Buns and Rolls

25. Loaf bread is the most used bread for sandwiches.

a.Yeast bread b. Rye Bread c. Wheat bread d. Loaf bread

26. Made from flattened often unleavened bread.

a. Rye Bread b. Quick Breads
c. Flat Breads d. Chiffon

27. Unleavened round corn meal breads baked on a hot stone, size ranges to 6 inch-14 inch or larger preferably used for
quesadillas and burritos.
a. Focaccia b. Flat Breads c. Tortillas d. Crepe

28.A flat Italian bread, a cousin of pizza an inch or more thick and very rich in olive oil. It is sold whole and cut into
squares, split, and filled.
a. Crepe b. Flat Breads c. Lavash d. Focaccia

29. Comes in both white and whole wheat. As the flat bread bakes, it puffs up, forming a pocket that is perfect for
stuffing.
a. Pita b. Focaccia c. Sandwich d. Crepe

30. Includes sourdough and ciabatta, split horizontally. They work well for grilled sandwiches.
a. French and Italian bread rolls b. Crepe c. Focaccia d. Pita

31. These breads are raised by chemical action of baking powder or baking soda like biscuits, banana bread, carrot bread
and generally more tender and crumblier than yeast bread.
a. Rye Bread b. Quick Breads c. Pita d. Focaccia

32. Used as fillings should be cooked, covered, and refrigerated. Slice just before the sandwich is to be prepared to avoid
drying out and lose flavor.
a. Seafoods b. Meats c. Cheese d. Ham

33. Dries out rapidly when unwrapped and sliced, when slicing is done ahead, the slices should remain covered until
ready to use.
a. Patties b. Cheese c. Nutella d. Meats

34. Highly perishable and should always be left chilled. Like tuna, sardines, smoked salmon, shrimp, anchovies, fried fish,
grilled or pan-fried fish fillets.
a. Fish and Shellfish b. Meat c. Cheese d. Butter

35. Most popular salads for sandwich fillings are tuna salad, egg salad, chicken or turkey salad and ham salad.
a. Mayonnaise based salad b. Cheese c. Meat d. Butter

36. Lettuce, tomato and onion are indispensable in sandwich production used in salads may also be used in sandwiches.
a. Burger b. Shawarma c. Vegan d. Vegetable items
37. It is necessary to proportionate the weight, scoop, and slice of food items, like ham and roasted beef.
a. Slice b. Portion Control c. Cut d. Scoops

38. Makes a garnish tray more appealing so you should learn the techniques for creating a balanced, colorful, and
appetizing buffet arrangement.
a. Attractive presentation b. Portion Control c. Spreads d. Seasonings

39. It complements sandwiches such as a variety of olives, peppers and pickles add and texture to the tray.
a. Garnish b. Presentation c. Techniques d. Design

40. Sandwiches are one of the most important activities after preparation wherein they are to be kept properly to avoid
spoilage.
a. Storing b. Cooking c. Preserving d. Covering

41. All sandwiches should be stored at recommended chill temperatures _____, soon after packing
a. 0.7°C b. 0.5°C c. 0.10°C d. 0.3°C

42. Must be clearly labeled with the product description, use by date and storage requirement.
a. Storing b. Packaging c. Labeling d. All the above

43. Sandwiches for as long as possible if there is a time between making and serving cover each tray with wax paper or
cling wrap to prevent the sandwiches from drying out.
a. Freeze b. Chill c. Refregerate d. Microwave

44.Sandwiches with wax paper, paper napkins plastic wraps or aluminum foil to keep them in good condition.
a. Chill b. Cool c. Wrap d. Sealed

45. The process of preserving perishable food on a large scale by means of refrigeration.
a. Microwave b. Freezing c. Cold Storage d. Chilling

46. To refrigerate or to reduce the temperature of food.

a. Wrapping b. Cold Storage c. Freezing d. Chilling

47. Application of low temperature that changes the state of water in the food from liquid to solid ice.
a. Chill b. Cool c. Wrap d. Freezing

48. Packing, Chilling, Wrapping, and Freezing are examples of __________?

a. Preservation b. Making it last long c. Keeping d. Storing Techniques