Republic of the Philippines

Department of Education
CARAGA/ Region XIII
Division of Agusan del Sur
Rosario District –Cluster 8
STA. ROSA INTEGRATED SCHOOL
Purok 8, Bayugan 3, Rosario, Agusan del Sur
School I.D 501726

THIRD PERIODICAL TEST IN TECHNOLOGY AND LIVELIHOOD EDUCATION

GRADE 10

NAME: DATE:

GRADE & SECTION: SCORE:

Direction: Read the questions carefully then choose the letter of the correct answer and write it
on your answer sheet.

1. It is a temporary plant, usually small and early bearing one that is planted in between permanent
plants?
a. filler b. Staking c. Orchard d. Irrigation
2. It is the potential for harm, or adverse effect on an employee’s health.
a. Chemicals b. Exposure c. Risk d. Hazard
3. It refers to the size of the surface.
a. fertilizer b. Graph c. Net income d. Area
4. Which of the following is an example of a digging tool?
a. Bolo b. Crowbar c. Grab hoe d. Pruning Shear
5. Which tool is used for cutting grass?
a. Shovel b. Bolo c. Crowbar d. Mattock
6. It refers to the amount you owed.
a. Interest b. Net Income c. Principal d. Labor
7. It is the content of a body or object.
a. Volume b. Germination c. Interest d. Area
8. The act of the placing of the pole to mark the position of the plant to be set is called _______.
a. Staking b. Filler c. Lay-outing d. Orchard
9. It is a device used in lay-outing the area for the crops.
a. Irrigation b. Planting Board c. Orchard d. Mattock
10. It is the likelihood that a hazard will cause injury or ill health to anyone at or near a workplace.
a. Risk b. Exposure c. Hazard d. Chemicals
11. This occurs when a person comes into contact with a hazard
a. Risk b. Exposure c. Hazard d. Chemicals
12. An establishment where fruit bearing crops are grown is called ________.
a. Orchard b. Lay-outing c. Irrigation d. filler
13. It is the equivalent value of the product sold.
a. Gross/Income/Sale b. Interest c. Net Income d. Principal
14. What tools does NOT belong to the group?
 a. Crowbar b. Mattock c. Shovel d. Pruning Shear
15. Farm tools are very important in pre- horticultural operations because they ________.
a. May work easier b. Make work faster c. save time and effort d. all of the above 16. A
tool with one end of its blade flattened and the other pointed at right angles to its handle is a ______.
a. Mattock b. Crowbar c. Polo d. Spade
17. This includes floors, stairs, work platforms, steps, ladders, fire, falling object, slippery surfaces,
manual handling (lifting, pushing, pulling), excessively loud and prolonged noise, vibration, heat
and cold, radiation, poor lighting, ventilation air quality.
a. Chemicals b. Mechanical &/or electrical c. Psychosocial environment d. Physical
18. It includes electricity, machinery, equipment, pressure vessels, dangerous goods, forklifts, cranes,
hoists.
a. Mechanical &/or electrical b. Chemical c. Biological d. Psychosocial environment
19. It includes bacteria, viruses, mold, mildew, insects, vermin, and animals.
a. Biological b. Chemicals c. Mechanical &/or electrical d. Psychosocial environment
20. It includes workplace stressors arising from a variety of sources
a. Psychosocial environment b. Biological c. Chemicals d. Mechanical &/or electrical
21. Which tool resembles the appearance of a spoon and it’s used for transferring soil?
a. Spade b. Shovel c. Spading fork d. Grub hoe
22. What implement is being pulled by a working animal to till the land?
a. Harrow b. Native plow c. Disc plow d. Disc harrow
23. An implement attached to a tractor that is used to pulverize the newly plowed soil is a ______.
a. Trailer b. Disc harrow c. Native plow d. Disc plow
24. An open container with a single wheel at the front and two handles at the back used to transport
things is a ______.
a. Hand tractor b. Tractor c. Basket d. Wheel Barrow
25. Which of the following tools is used to harvest crops?
a. Knife b. Plow c. Spade d. Basket

II
1. It is a flavorful liquid prepared by simmering meaty bones from meat or
poultry, seafood
and/or vegetables in water with aromatics until their flavor, aroma, color and
body, and
nutritive value are extracted.
A. soup C. stocks
B. sauce D. extract
2. It is a classification of stocks made from bones of chicken.
A. fish stock C. chicken stock
B. white stock D. vegetable stock
3. This is the main ingredient of any stock, except from vegetable stock.
A. bones C. acid products
B. mirepoix D. seasonings and spices
4. Which of the following ingredients is responsible for extracting the flavor and
body from
bones?
A. bones C. acid products
B. mirepoix D. seasonings and spices
5. How are the bones in brown stock being prepared?
A. washed and boiled C. washed and blanched
B. washed and roasted D. parboiled and steamed
6. Which of the following terms mean “Foundation of Cooking”?
A. mirepoix C. mise-en-place
B. al dente D. fonds de cuisine
7. If you were to prepare Tinola, which is the best stock to use?
A. fish stock C. chicken stock
B. white stock D. vegetable stock
8. Which of the following is the right ratio for a mirepoix?
A. 2 parts onion, 1 part celery, and 1 part carrot
B. 1 part onion, 2 parts celery, and 1 part carrot
C. 2 parts onion, 2 parts celery, and 1 part carrot
D. 1 part onion, 1 part celery, and 2 parts carrot
9. These are based on stocks added with other ingredients for variety of flavor,
consistency, appearance, and aroma.
A. soups C. sauces
B. stocks D. main dish
10. A classification of soup which refers to the soups which are based on a
clear,
unthickened broth or stocks.
A. consommé C. thick soups
B. clear soups D. velouté soups
11. The cold soup from Spain.
A. Chowder C. Vichyssoise
B. Gazpacho D. Ginataang bilo-bilo
12. Which of the ingredients is responsible for the consistency of thick soups?
A. milk C. thickening agent
B. starch D. seasonings and spices
13. A good quality consommé is crystal clear. This can be achieved by clarifying
using __.
Brgy. Uno, Poblacion, Buenavista, Marinduque
E-mail: 301535@deped.gov.ph/buenavistanhs68@gmail.com Tel. No.: 042-704-0093
A. egg yolk C. china cup
B. egg whites D. cheesecloth
14. How do you describe bouillon?
A. This is similar to stock but is served as is and is made with fish trimmings.
B. It is the French term for broth and is used to describe a soup made from
eggs.
C. Bouillon is used to describe broth that has been dehydrated into
powder/cube.
D. It is made by combining lean chopped meat, egg whites, mirepoix, herbs and
spices.
15. How is broth different from stock?
A. Broth can be served as is while stock is added to certain dishes.
B. Broth is made from meat while stock is made by simmered meaty bones.
C. Broth is richer and has a more defined flavor than the stock because of meat.
D. All of the above
16. Among the classification of food, soups can be a starter food, main dish, and
dessert.
A. True, because it has variety of flavor, consistency, and body.
B. False, because it could only be served as a starter food served after the
appetizer.
C. True, because its varied ingredients can stimulate the appetite, make the
guests
full when served as hearty, and even served as desserts when it tastes sweet.
D. False, because soups, both clear and thick, can only traditionally served as
savory and is never sweet in taste.
17. It is a mother sauce made from milk thickened with white roux.
A. Velouté sauce C. Béchamel sauce
B. Tomato or Marinara D. Hollandaise sauce
18. It is made from white stock thickened with blonde roux.
A. Velouté sauce C. Béchamel sauce
B. Tomato or Marinara D. Hollandaise sauce
19. It is also known as Brown Sauce
A. Velouté C. Espagnole
B. Marinara D. Hollandaise
20. The following are types of thickening agents EXCEPT _____.
A. Roux C. Egg whites
B. Whitewash D. Cornstarch slurry
21. Which is the right ratio in making Roux?
A. 1 part flour, 1 part butter C. 2 parts flour, 1 part butter
B. 1 part flour, 2 parts butter D. 1 part flour, 3 parts butter
22. What is the distinguishing characteristics of mother sauces?
A. Mother sauces originated from France.
B. They are set of sauces made by an executive chef in a kitchen.
C. They have varied tastes and appearance suitable for different dishes.
D. Mother sauces are the head of what seems to be a family of sauces derived
from
them which are called secondary sauces.
23. You are asked to critique a plating design which features a variety of sauces,
which
will you value the most?
A. Appearance, because we eat with our eyes first and the sauce should also
use as a
functional garnish.
B. Aroma, because it is vital that our dishes have appetizing smell, but the
sauce
should not overpower the aroma of the main dish.
C. Taste, because any dish must be flavorfully satisfying and creates wonderful
experience to the guest whenever he/she consumes the food.
D. All of the above
24. If you are going to develop a sauce that well accompany a chicken dish
cooked through
dry heat, which of the following mother sauces will you choose as base for your
recipe
considering that it should not be complex yet very palatable?
A. Velouté C. Espagnole
B. Béchamel D. Hollandaise
Brgy. Uno, Poblacion, Buenavista, Marinduque
E-mail: 301535@deped.gov.ph/buenavistanhs68@gmail.com Tel. No.: 042-704-0093
25. This process takes place when the sauces reduce as they are cooked
because the
moisture is released in the form of steam.
A. Straining C. Reduction
B. Deglazing D. Monter Au Beurre