Republic of the Philippines

Department of Education Region XII

Division Of Cotabato City
COTABATO CITY NATIONAL HIGH SCHOOL – ANNEX
DON E. SERO SITE
Cotabato City
School ID No. 316907
E-mail: [email protected]

TECHNOLOGY AND LIVELIHOOD EDUCATION

1st QUARTER ASSESSMENT
Grade 10
Name :_________________________________________________ Section: _____________
Score:________________
Teacher: AsiahKathleya Suzanne R. Tiboron

Directions:Select the letter of the correct answer. Write your answers on a separate sheet of paper.

1. Which of the following is the right step by step procedures in manual dishwashing.
A. Drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash dishes.
B. Rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes
C. Scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes
D. Scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry dishes
2. Which of the following vitamins is found in eggs?
A. B1 C. D
B. C D. K
3. Which of the following parts of an egg is produced by the oviduct and consist of four alternating
layers of thick and thin consistencies.
A. Air cell C. Chalaza
B. Albumen D. Yolk
4. The appearance of egg is important for consumer appeal. ON what basis are shells evaluated?
A. cleanliness, shape, texture and soundness c. grade, texture, cleanliness, shape
b. shape, texture, cleanliness and size d. texture, soundness, size and cleanliness
5. Which of the following raises coagulation temperature producing softer, weaker gel when added to
egg used in culinary.
A. Alkali c. Sugar
B. Salt D. Vinegar
6. . Which of the following market forms of eggs is seldom used in cooking.
A. Dried egg C. Frozen egg
B. Fresh egg D. Shelled egg
7. Which of the following tools is not used in cooking omelet?
A. Bowls C. Sauté pan
B. Fork D. Skimmer
8. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently
cooking until the egg holds its shape?
A. Fried egg C. Scrambled egg
B. Poached egg D. Soft-boiled egg
9. Which of the following is true in plating egg dishes?
A. Choose serving dish small enough to let each food item stand out
B. Play with color and texture
C. Protein dish should cover half of the plate
D. Use even numbers in setting the dish.
10. It is a small hand tool used generally in decorative works such as making garnishes.
A. bread knife C. channel knife
B. butcher knife D. paring knife
11. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain,
wash or cook ingredients from liquid.
A. Canister C. Mixing bowl
B. Colander D. Soup bowl
12. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in
batter or whipped cream.
A. Paring knife C. Wire whisk
B. Rubber spatula D. Wooden spoon
13. It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet pans, and the
likes and also used to scrape and clean griddles.
A. Measuring spoon C. Rubber scraper
B. Offset spatula D. Wooden spoon
14. It is a screen – type mesh supported by a round metal frame used for sifting dry ingredients like
starch and flour.
A. Colander C. Sieve
B. Funnel D. Skimmer
15. It is a device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing,
whipping eggs or batter, and for blending gravies, sauces, and soups.
A. Fork C. Spoon
B. Knife D. Whisk
16. It is a chamber or compartment used for cooking, baking, heating, or drying.
A. Blender C. Mixer
B. Burner D. Oven
17. Are people with skills and capabilities to see and evaluate business opportunities.
a. Businessman c. Entrepreneur
b. Internship d. sales lady
18. innovative to have edge over other competitors.
a. Creative c. planner
b. Hardworking d. comitted
19. One of the important characteristics of a good entrepreneur.This means habitually working diligently for a
long period of time.
a. Creative c. planner
b. Hardworking d. comitted
20. Entrepreneurs have confidence in one‘s ability and own judgment. They exhibit self-confidence in
order to cope with all the risks of operating their own business.
a. Creative c. planner
b. Hardworking d. Self-confidence
21. A good entrepreneur accepts full responsibility of everything in his/her business.
a. Creative c. committed
b. Hardworking d. Self-confidence
22. An entrepreneur enters into the world of business to generate profit or additional income. This shall
become the bread and butter for you and for your family as well.
a. Ability to accept c. has initiative
b. Profit oriented d. committed
23. is strategic thinking and setting of goals to achieve objectives by carefully maximizing all the
available resources.
a. Planner c. people skills
b. Decision making d. none of the above
24. This is the empty space between the white and shell at the large end of the egg which is barely
existent in newly laid egg.
a. Shell c. chalaza
b. Aircel d. germinal disc
25. This is the ropey strands of egg white at both sides of the egg, which anchor the yolk in place in
the center of the thick white.
a. Shell c. chalaza
b. Albumen d. germinal disc
26. The yellow to yellow- orange portion makes up about 33% of the liquid weight of the egg.
c. Shell c. chalaza
d. Albumen d. egg yolk
27. Cook slowly without flipping until white is completely set but yolk is still soft and yellow. Heat must
be low or bottom will toughen or burn before top is completely set.
a. Basted c. poached egg
b. Over easy d.sunny side up
28. Fry and flip over. Cook until the yolk is completely set.
a. Over- hard c. poached egg
b. Over easy d.over medium
29. It is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either
manually or mechanically.
A. Bleaching C. Ware washing
B. Hand washing D. Washing machine
 30. It requires a dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and
glassware.
A. Hand washing C. Mechanical ware washing
B. Manual ware washing D. Washing machine
31. This is the entrance of the latebra, the channel leading to the center of the yolk.
A. Chalaza C. Shell
B. Germinal disc D. Yolk
32. A disease that is carried and transmitted to people by food is referred to as food borne.
A. Bacteria C. Infection
B. Illness D Intoxication
33. It is a disease that results from eating food containing harmful micro-organism.
A. Food borne bacteria C. Food borne infection
B. Food borne illness D. Food borne intoxication
34. It is used for mixing creams, butter and for tossing salads.
A. Electric mixer C. Wire whisk
B. Serving spoon D. Wooden spoon
35. It is used for preparing meat, chicken, and other grains or legumes, such as mongo and white
beans in lesser time.
A. Double boiler C. pressure cooker
B. Frying pan D. rice cooker
36. Are made of high quality fresh eggs. They come in the form of whole eggs with extra yolks and
whites. Frozen eggs are pasteurized and must be thawed before use.
a. Fresh egg c. frozen egg
b. Dried egg d. boiled egg
37. Are seldom used. Their whites are used for preparing meringue. Dried eggs are used primarily as
ingredients in food industry. They are not commonly sold directly to consumers.
a. Fresh egg c. frozen egg
b. Dried egg d. boiled egg
38. Membrane is weakest at the germinal disc and tends to become more fragile as the egg ages. The
covering that protects the yolk from breaking.
a. Vitelline c. posvitin
b. Livetin d.latebra
39. The egg‘s outer covering, accounts for about 9 to 12 % of its total weight depending on egg size.
a. Shell c. chalaza
b. Albumen d. germinal disc
40. It is a long chainlike molecule, sometimes called the linear fraction, and is produced by linking
together 500 to 2, 000 glucose molecules which contributes to the gelling characteristics of
cooked and cooled starch mixtures.
A.Amylopectin C. Dextrin
B. Amylose D.mucin
41. This problem is usually encountered when using acid or acid ingredients such as lemon or
vinegar.
A.Scorching C. Thinning of gel.
B.Skin formation D.Weak gelling
42. This results when there is too much liquid in relation to the starch. (4)
A. Scorching C. Thinning of gel.
B. Skin formation D.Weak gelling
43.This problem can be reduced by covering the container of the starch gel with a waterproof
cover.
A.Scorching C. Thinning of gel.
B.Skin formation D.Weak gelling
44. This can be avoided by temperature control and constant stirring so the starch granules do not
settle at the bottom of the cooking pan.
A. Scorching C. Thinning of Gel.
B. Skin formation D.Weak gelling
45. Is the process in which starch molecules, particularly the amylose fraction, re-associate or bond
together in an ordered structure after disruption by gelatinization; ultimately a crystalline order
appears. (13)

a. Synthesis c. viscosity
b. Gelatinization d. Retrogadation
46. The resistance to flow; increase in thickness or consistency. When the newly gelatinized starch
is stirred, more swollen granules break and more starch molecules spill causing increase (14)

a. Synthesis c. viscosity
b. Gelatinization d. Retrogadation

47. Has a highly branched, bushy type of structure, very different from the long, string-like
molecules of amylose. In both, amylose and amylopectin, however, the basic building unit is
glucose (15)

A. Amylopectin C. Dextrin
B.Amylose D.mucin

48. Are usually starchy pods or grains. Are the most important group of food crops in the world
named after the Roman goddess of harvest (16)

a. Starch c. noodles
b. Cereals d. Rice

49. Is the second most abundant organic substance on earth. It is found in all forms of leafy green
plants, located in the roots, fruits or grains. (17)

a. Starch c. noodles
b. Cereals d. Rice
50. Is rigid to a certain degree and holds a shape when molded. (18)

a. Gel c. rice
b. Maltese d. hilum
 Table of Specification

Unit/Quarter Topic Item Total

1 Personal Entrepreneurial 17-23 7
Competencies (PECs)
Tools, utensils. And equipment 7,10-16,34,35 10
needed in egg preparation
Cleaning and sanitizing tools 1,29,30,32,33 5
and equipment
Physical Structure and composition 3,24,26-28,31-38-50 19
of eggs
Nutritive value of eggs 2,5 2
Market forms of eggVariety of egg 4,6,36,37 4
dishes
Varieties of egg dishes 8,27 2
Factors for consideration in 1
presenting egg dishes 9
Total 50

Prepared by:

ASIAH KATHLEYA SUZANNE R. TIBORON

Subject Teacher

Noted by:

ROMELDA A. BANGCAYA
Academic Coordinator

Approved By:

Francis C. Galimba
Principal
Answer Key:

1. A
2. D
3. B
4. A
5. D
6. C
7. D
8. B
9. B
10. C
11. B
12. B
13. B
14. C
15. D
16. B
17. C
18. C
19. B
20. D
21. C
22. B
23. A
24. B
25. C
26. D
27. D
28. A
29. C
30. C
31. B
32. C
33. C
34. D
35. C
36. C
37. B
38. A
39. A
40. B
41. C
42. D
43. D
44. A
45. D
46. C
47. A
48. B
49. A
50. A