Malasiqui Catholic School

Malasiqui, Pangasinan 2421 Philippines

Tel. No. 632-2390
mcs_officialportal@yahoo.com
S.Y. 2023-2024

Third Final Examinations

March 20-21, 2024
Technology and Livelihood Education 10
Name: __________________________________ Section: _____________________

I. ALTERNATIVE RESPONSE
Directions: Write TRUE if the statement is correct and FALSE if not. Write your answer on the space provided.
___________1. Fresh fish should be, mild seaweed like odor, shiny and tight skin, bright red gills, clear full
eyes, and firm body.
___________2. Thick soup are highly flavored soups with viscous or jellied liquid and some solids.
___________3. Pare vegetables thickly to minimize wastage and to preserve the nutrients found between the
skin and flesh
___________4. Overcooked vegetables as they can gain nutrients and their aesthetic appeal
___________5. To achieve a complete cooking of all starch granules, cook five minutes longer after reaching
maximum gelatinization.
___________6. Breads, cookies and pastries uses all-purpose flour.
___________7. Miki is made of rice and corn.
___________8. Seeds are parts from which a new plant will grow.
___________9. Dry-heat method of cooking requires water and other liquids to cook.
___________10. Crabs, lobsters, and varieties of shrimps are crustaceans.

II. IDENTIFICATION
Directions: Identify what is being described in each item. Write your answer on the space provided.
_______________11. Method of preserving vegetables and other food in hermetically sealed containers.
_______________12. The process of removing entrails in fish.
_______________13. These are powdery products made from grinding cereal grains such as wheat, rice, corn,
legumes and root crops
_______________14. The effect of moist heat to starch.
_______________15. Fish that lives in sea.
_______________16. They are liquid seasonings that enhances the flavor of food.
_______________17. A noodle that is clear, transparent, and made from munggo bean
_______________18. These are carbohydrates stored as granules in three leucoplast of plant cell
_______________19. A liquid base for making soup and sauces
_______________20. They are plants or parts of plants used as food
_______________21. It is red sauce that is served with meat, poultry, fish, and pasta dishes
_______________22. It is the process of removing entrails
_______________23. What type of fish does octopus and squids belongs to?
_______________24. It is white sauce used for chicken, or fish dishes
_______________25. It is yellow sauce served with fish, vegetables, and egg dishes.
III. MATCHING TYPE
Directions: Match column A to column B. Write your answers on the space before the number.
Column A Column B
_______26. Aquatic animals used as food A. Aquaculture
_______27. Brown sauce used in many meat and poultry B. Bechamel
_______28. Cream sauce used with vegetables or cream dishes C. Bulbs
_______29. Cultivating marine fish in man-made ponds D. Espagnole
_______30. Culturing fish in saltwater E. Flower
_______31. Effect of heat on starch F. Fruit
_______32. Eggplant, kamatis, kalabasa, ampalaya. Vegetables
_______33. Garlic and onion G. Gelatinization
_______34. Irish potatoes and artichokes H. Malagkit
_______35. Katuray, bulaklak ng kalabasa, and cauliflower I. Mariculture
_______36. Kind of rice used for kakanin and suman J. Roots
_______37. Monggo, garbanzos, and soybeans K. Seafood
_______38. Parts of plants used as food L. Seeds
_______39. Process of mixing a vegetable salad by lifting M. Tossing
_______40. Radish, turnips, ube, and carrots. N. Tubers
O. Vegetables

IV. CONSTRUCTED RESPONSE

Directions: Answer the following questions briefly and comprehensively.

41-45. If you are to prepare a meal for your love one, what is it and why?

46-50. How can you make vegetables dishes attractive, inviting, and stimulating to children and to those
do not eat vegetables?

Prepared by: Checked by:

Mr. Mark James Erero
Ms. Joylyn Ruth B. Bulatao
Mr. John Lester Garcia Computer/TLE Coordinator

Ms. Rubelyn M. Magayaga

Ms. Kristine Joy Menor

TLE Teachers

Noted by:

Mr. Nelson M. Queñano

School Principal