Republic of the Philippines

DEPARTMENT OF EDUCATION
REGION I
SCHOOLDIVISION OFFICE URDANETA CITY
Urdaneta City, Pangasinan
LYCEUM NORTHWESTERN UNIVERSITY
URDANETA CITY, CAMPUS
Nancayasan, Urdaneta City, Pangasinan
JHS Department
1st Mid Quarter Examination

TECHNOLOGY AND LIVELIHOOD EDUCATION

GRADE 10 THORNDIKE

NAME: ______________________ SCORE:

DATE: _____________

Test l.Multiple choice. Encircle the letter of the correct answer.

1. Which kind of egg dish is prepared by slipping shell eggs into barely simmering water and gently
cooking until the egg holds its shape?
a. Fried egg
b. Poached egg
c. Scrambled egg
d. Soft boiled egg
2. Which of the following market forms of egg is seldom used in cooking?
a. Dried egg
b. Fresh egg
c. Frozen egg
d. Shelled egg
3. The-cord like thread that is visible in an egg white and is responsible for stabilizing the yolk
is the:
a. Vitteline membrane
b. Chalaza
c. Germinal disc
d.Albumen
4. Egg products are used primarily as ingredients in the food industry and are not commonly sold out
directly to consumers.
a. Frozen egg products
b. Refrigerated egg products
c. Dried egg products
d. Freeze egg products
5. This type of oatmeal is made of rolled oats groats and is prepared by adding water and boiling up to 30
minutes.
a. Instant oatmeal
b. Quick oatmeal
c. Old fashioned oatmeal
d. Ready to eat oatmeal

Test ll. Write True if the statement is correct and False if the statement is incorrect.
_______1. Scrambled eggs should always be soft, yellow, and not watery.
_______2. A sunny – side up is lightly browned.
_______3. Eggs should always be cooked at low temperature.
_______4. Large eggs weigh approximately 650 grams per dozen.
_______5. Hard boiled eggs should be placed in the refrigerator to cool them.
Test lll.Completion test. Write the word or words to complete the statements below.

Oryza sativa Ingredients and flavor Porridge Emulsifier and leavener

Starch Cereals Clean and sanitize RinSe
Shape Dough Zea mays Mucin
1. In the preparation of egg dishes, the first consideration is to identify the needed tools and
equipment and how to _____ and______ them after each use.
2. The egg‘s protective coating or _____ layer which aids in the maintenance of its freshness by
covering the small holes in the shell is called bloom.
3. Pasta sauce should be paired with pastas ________ and flavor.
4. ________ is enriched with iron, folate and several other B-vitamins, including thiamine,
riboflavin and niacin.
5. If serving a hot pasta dish, do not _______ the pasta before serving.
6. Eggs may be eaten cooked in its shell, fried or poached or may be combined with other
ingredients to produce another dish. In baking, egg acts both as an _____ and ________.
7. _________ They are cultivated for seeds which provide a staple food for humans
8. The _____ is made mostly from durum wheat or, buckwheat flour, with water and,
sometimes, eggs.
9. _________ Is a hot cereal that can be made from a variety of grains, vegetables or even
some legumes.
10. This is a scientific name of rice ________

Test lV. Identification. Write your answer on the space provided before the number.

Coagulation Jasmine rice Arborio rice Ready to cold cereals

Yolk Quick oatmeal Instant oatmeal Germinal
Clarifying agent Air cell Basmati rice Chalazae/Chalaza

_________1. Passing an egg over an intense light to determine if it meets grade requirements
__________2. Very fragrant rice and originates from Thailand where it is used extensively in
cooking, usuall steamed
__________3. Cereals that can be consumed from the box or with the addition of milk.
__________4. The structure of the egg that becomes the embryo for a baby chick when the
egg is fertilized
__________5. Process which takes place when protein molecules are converted from a fluid to
semi solid to form a mass.
__________6. Very long slim grain which is very popular in Indian cuisine and often
serves alongside curry based dishes.
_________7. Italian short grain rice that is used to make risotto
_________8. Consist of thinner flakes made by rolling cut groats and is prepared by cooking for
1 to 15 minutes.
_________9. Ropy strands of egg white that anchor the yolk in place
__________10. 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.

Test V. Matching Type: Match column A to column B

COLUMN A COLUMN B
______1. Riavvolgere A. Rigatoni
______2. Little ribbons B. Linguine
______3. Little tongues C. Tortellini
______4. Ridge or line D. Conchiglie
______5. Wagon wheels E. Ravioli
______6. Belly button F. Macaroni
______7. Seashells G.Fusilli
______8. Bow-tie pasta H. Rotelle
______9. Cylinder shape I. Fettucine
______10. Rifle J. Penne
K. Farfalle
Test Vl. Identify the following shapes of Pasta.

1._______________ 2._______________ 3.________________

4._________________ 5.________________ 6._________________

7.__________________ 8.__________________ 9.________________

10._________________

Prepared By: Reviewed By:

JOHNSON M. FERNANDEZ, LPT JENNEFER F. ACOSTA,LPT

Subject Teacher TLE Coordinator, JHS

Noted By:

LEANDRO D. GONZALES, LPT

OIC – Principal Basic Education

Approved By:

PRISCILLA R. CASTRO, EdD

Managing Director
ANSWER KEY:

Test l.
1. D
2. A
3. B
4. C
5. C
Test ll:

1. True
2. False
3. False
4. False
5. False
Test lll.

1. Clean and sanitize

2. Mucin
3. Shape
4. Pasta
5. Rinse
6. Emulsifier and leavener
7. Cereals
8. Dough
9. Porridge
10. Oryza sativa
11. Germinal disc
12. Jasmine rice
13. Ready to cold cereals
14. Yolk
15. Coagulation
16. Basmati rice
17. Arborio rice
18. Quick oatmeal
19. Chalaza
20. Air cell
Test lV:

1. E
2. I
3. B
4. A
5. H
6. C
7. D
8. K
9. J
10. G
Test V.

1. Tortellini
2. Fettuccini
3. Rotelle
4. Penne
5. Rigatoni
6. Farfalle
7. Cannelloni
8. Ravioli
9. Fusilli
10. Conchiglie
 Republic of the Philippines
DEPARTMENT OF EDUCATION
REGION I
SCHOOLDIVISION OFFICE URDANETA CITY
Urdaneta City, Pangasinan
LYCEUM NORTHWESTERN UNIVERSITY
URDANETA CITY, CAMPUS
Nancayasan, Urdaneta City, Pangasinan
JHS Department
1st Quarter Examination

TECHNOLOGY AND LIVELIHOOD EDUCATION

GRADE 10 EINSTEIN

NAME: ______________________ SCORE:

DATE: _____________

Test l. Multiple choice. Encircle the letter of the correct answer.

1. What do you call the liquid in which meat, fish, and vegetable have been cooked?
a. Glaze
b. Sauce
c. Stock
d. Water
2. Which of the following stocks uses veal bone as its main ingredient?
a. Brown stock
b. Ham stock
c. Prawn stock
d. White stock
3. What kind of stock uses fish as its main ingredient?
a. Fish stock
b. Ham stock
c. Prawn stock
d. White stock
4. What stock uses chicken bone as its main ingredient?
a. Fish stock
b. Ham stock
c. Prawn stock
d. White stock
5. What do you call the stock made from ham stocks?
a. Ham stock
b. Glaze viande
c. Master stock
d. Vegetable stock
6. Among the different types of stock, which one is the easiest to prepare?
a. Fish stock
b. Brown stock
c. Vegetable stock
d. White stock
7. What stock is made by boiling prawn shell?
a. Fish stock
b. Ham stock
c. Prawn stock
d. Vegetable stock
8. As a rule, this should not be added to the stock because it causes saltiness.
a. MSG
b. Salt
c. Spices
d. Sugar
9. What flavoring agent gives aroma to the stock?
a. Aromatic flavoring
b. Garlic
c. Ginger
d. Smoke
10. What makes the stock tasty and appetizing?
a. Appearance
b. Color
c. Smell
d. Ingredients
11. Which of the following is a clear soup?
a. Bouillon
b. Bisques
c. Cream
d. Puree
12. Which of the following examples is a thick soup?
a. Bouillon
b. Bisques
c. Fruit
d. Consommé
13. Which of the following is not a dessert soup?
a. Ginataan
b. Oshiruko
c. Puree
d. Tong sui
14. Which of the following is an ingredient of soup?
a. Curry powder
b. Meat
c. Soy bean
d. Tomato
15. Which of the following is not a thickening agent?
a. Flour
b. Grain
c. Rice
d. Salt
16. Which of the four basic sauces whose basic ingredient is milk is thickened with flour
enriched with butter?
a. Hollandaise sauce
b. Savory butter
c. White sauce
d. Veloute sauce
17. Which of the four basic sauces has three basic ingredients like butter, egg yolk, and
lemon juice with seasoning for accent?
a. Hollandaise sauce
b. Savory butter
c. White sauce
d. Veloute sauce
18. Which of the four basic sauces has a basic ingredient like butter which is creamed and
blended with other ingredients to give individual flavor?
a. Hollandaise sauce
b. Savory butter
c. White sauce
d. Veloute sauce
19. Which of the following is not a thickening agent?
a. Dairy cream
b. Egg
c. Flour
d. Spices
20. Among the four basic sauces, what sauce has a chief ingredient of chicken broth
thickened with flour and enriched with butter seasoning?
a. Hollandaise sauce
b. Savory butter
 c. White sauce
d. Veloute sauce

Test ll. TRUE or FALSE

__________1. Consommé are clear soups that have been clarified.

__________2. Purées are usually blended and strained.
__________3. Cream soups start with cream, to which you add purées, stocks, sauces
__________4. Chowders are made with shellfish, cream and chopped herbs.
__________5. Oxtail soup is made with brown stock and is thickened with a brown roux.
__________6. Add brandy to the Rock lobster bisque just before it is to be served.
__________7. Either flour or ground rice can be used to thicken the bisque.
__________8. Only cooked lobster shells can be used for the stock.
__________9. Use a white roux to thicken the bisque.
__________10. White pepper is the best type to season the bisque
__________11. The finest white stock are extracted from veal
__________12. Brown stock are made from chicken bones

__________13. Chicken stock is usually pale yellow

__________14. Stock will be flavorful and nutritious if it is steamed
__________15. Stocks when refrigerated usually lasts for 2 - 3 days.

Test lll. Identification

_____________1. A combination of onion, carrots, celery and sometimes other vegetables

_____________2. Made from chicken, beef, veal or fish bones simmered with vegetables.
_____________3. Thickened soup made from shellfish with cream
_____________4. These have the consistency of a thick cream and are smooth and velvety.
_____________5. These have the consistency of a thick cream and are smooth and velvety.
_____________6. Mixing two or more ingredients thoroughly or by using a food processor.
_____________7. Cooked ahead of time, then cooled, covered and placed in the refrigerator to chill.
_____________8. This sauce is done by pouring the oil to the egg yolks gradually and then
whisking the mixture vigorously to dispense the oil
_____________9. Has high content which makes it easy to blend with liquid and thickens
quickly.
_____________10. It plays a very important role in food such as adding moistness, flavor, texture,
body and appearance.
_____________11. Removing all the sediments so the soup is clear and sparkling
_____________12. Most often use to thicken the fat from the pan in which the entrée has been
sautéed.
_____________13. Its basic ingredient is milk which is thickened with flour enriched with butter.
_____________14. They are used commonly in baking than in sauce making.
_____________15. A sauce made from a blend of salad oil, vinegar and seasoning.

Test lV. Matching Type:

COLUMN A COLUMN B

______1. Used for serving sugar and milk A. Pickle fork

______2. Used for serving main dishes, vegetables, and B. Gravy ladle
other accompaniments, usually with the sauces C. Salad fork
______3. Has a long handle with small, rounded, hollow bowl D. Platters
used for serving gravy and sauces E. Dinner fork
______4. Used for serving different food such F. Oyster fork
as vegetables, meat, poultry, rice, and the like. G. Cup and Saucer
______5. Used to describe room setups for meal functions H. Dinner spoon
______6. Used as underliner for dinner plate in formal sitdown dinner I. Dinner knife
______7. Used in pairs where the cup is firmly placed on J. Serving spoon
top of the saucer with its bottom fitted on the grove K. Banquet styles
______8. Used for slicing, picking, or for other dining purposes L. Sugar bowl and
creamer
______9. Two-pronged tiny fork approximately M. Place plate
3 inches long used for pickled vegetables
______10. Four-pronged fork usually used for main dishes
Test lV. Explain the following basic rules in purchasing food supplies

1. Buy weight if possible

2. Buy by quantity and size if possible
3. Buy by brands or trade names
4. Buy by food in season

Prepared By: Reviewed By:

JOHNSON M. FERNANDEZ, LPT JENNEFER F. ACOSTA,LPT

Subject Teacher TLE Coordinator, JHS

Noted By:

LEANDRO D. GONZALES, LPT

OIC – Principal Basic Education

Approved By:

PRISCILLA R. CASTRO, EdD

Managing Director
ANSWER KEY:

Test l.

1. C 11. A
2. A 12.D
3. B 13.A
4. A 14.D
5. A 15.C
6. D 16.B
7. C 17.D
8. B 18.C
9. A 19.A
10. D 20.B
Test ll.

1. False
2. False
3. True
4. True
5. False
6. True
7. False
8. False
9. True
10. False
11. False
12. True
13. False
14. True
15. True
Test lll.

1. Mirepoix
2. White stock
3. Bisque
4. Cream soup
5. Cream soup
6. Blending
7. Cold sauces
8. Matonnaise
9. Cornstarch
10. Sauce
11. Clarifying
12. Flour
13. White sauce
14. Instant starches
15. Vinaigrette
 Republic of the Philippines
DEPARTMENT OF EDUCATION
REGION I
SCHOOLDIVISION OFFICE URDANETA CITY
Urdaneta City, Pangasinan
LYCEUM NORTHWESTERN UNIVERSITY
URDANETA CITY, CAMPUS
Nancayasan, Urdaneta City, Pangasinan
JHS Department
2nd Quarter Examination

TECHNOLOGY AND LIVELIHOOD EDUCATION

GRADE 10 EINSTEIN

NAME: ______________________ SCORE:

DATE: _____________

Test l. Multiple choice. Write your answer on the line provided before the number.

______1. What is the best way to thaw frozen poultry?

a. In a tub of hot water
b. On the sink draining board
c. In the refrigerator
d. In a bucket cold water
______2. Which of the following is required by law for processing plants that offer meat for sale to
consumers?
a. Quality grading
b. Yielding grading
c. Meat inspection
d. All the above
______3. Which of the following is a B‐vitamin found in meat? 
a. Niacin
b. Riboflavin
c. Folic acid
d. Thiamine
______4. What are the signs of a quality poultry?
a. Fresh smell, pin feathers, bruise, and skin intact.
b. Fresh smell, no pin feathers, no bruises, and skin intact
c. Broken skin, no pin feathers, no bruises
d. None of the above
______5. Choose a correct statement about chicken.
a. Chicken is low in Sodium which does not raise your Blood Pressure
b. Chicken is rich in amino acids.
c. Chicken contains Vitamins A, C, B3, B6, B12, Iron, Phosphorous, Selenium, Copper,
Magnesium, Thiamine, Riboflavin etc.
d. All the above
_______6. Which of the following is true about lamb and mutton?
a. Lamb has a more intense flavor than mutton.
b. Lamb meat is from a sheep older than one year of age.
c. Mutton is tenderer than lamb.
d. Mutton is preferred by some cultures because it has a more intense flavor than lamb
_______7. Which is true of roasting as a meat cookery method?
a. Roasting should be conducted in a deep pan while covering the meat.
b. Roasting should be conducted in a deep pan without covering the meat
c. Roasting should be conducted in a shallow pan while covering the meat
d. Roasting should be conducted in a shallow pan without covering the meat.
_______8. Which of the following is true or recommended for cooking refrigerated meat?
a. Allow the meat to reach room temperature before cooking
b. Cooking timetables are based on meat at room temperature.
c. Meat should be cooked at refrigerator temperature.
d. Partially frozen meet will cook faster.
_______9. Baking is defined as the cooking of food by:
a. Moist heat in a closed oven
b. Dry heat in a closed oven
c. Radiant heat in an open oven
d. Direct heat in an open oven
______10. To what part of poultry does breast meat belong?
a. Dark meat
b. Tough meat
c. Variety
d. White meat
Test ll. Identification. Write your answer on the space provided before the number.

Chilled meat Chilled meat Stewing Fresh meat Lower half cuts
Meat Primal cuts Game Cured meat Grilling
Frozen meat Cooking Dry heat method Dark muscle
Poultry Carabeef Braising Moist heat method

________________1. Basic sections from which steak and other subdivisions of meat are cut.
________________2. Refers to several kinds of fowl that are used as food and the term includes chicken,
turkey, duck, quail, etc.
________________3. Safe eaten to eat even by people with heart problems and those who are allergic to
meat.
________________4. Includes such birds and animals suitable for food as are pursued and taken in field
and forest.
________________5. Is meat that has been cooled to a temperature just above freezing within 24 hours
after slaughter.
________________6. Considered as highly nutritious food, highly valued and associated with good
health and prosperity.
________________7. Is the techniques we use in the kitchen to get the results we want.
________________8. Cooking methods which does not require water or stream.
________________9. This is meat immediately after slaughter, without undergoing
chilling or freezing.
________________10. Cuts of meat which are commonly used in stews and soups or with marinades
and moist cooking methods like braising.
________________11. Are meat products that have been treated with a curing agent
solution like salt, sodium nitrate,sugar, and spices.
________________12. Are those found in parts of fowl’s body which are always used.
________________13. Cooking methods which liquid is used as a medium to cook the food.
________________14. Dry heat methods which means to cook food on meatal bars over radiant heat
using charcoal, electricity, and gas.
________________15. Cooking methods that uses smaller pieces of meat and a larger amount of liquid,
enough to completely cover the meat and other ingredients.

Test lll. Matching Type.

COLUMN A COLUMN B

_____1. To cook in a hot fat A. Stir fry

_____2. Cooking meat in a skillet without addingfat B. Roasting
_____3. Browning meat, cooking in atightly covered pan with little C. Stewing
or no moisture D. Poaching
_____4. Continuously turning meat in asmall amount of fat at medium E. Broiling
high temperature F. Braising
_____5. Cooking meat above or below directheat source from an oven G. Frying
until or glowing coals. H. Sauteing
_____6. Cooking large cuts of meat uncoveredin an oven without the I. Pan fry
Addition of moisture. J. Pan broiling
_____7. Cover meat with a liquid, bring to a boil, reduce heat, cover, and k. Steaming
simmer until done.
_____8. Cooking in a small amount of fat in an uncovered skillet.
_____9. Set meat in pan above simmering liquid, cover pan, simmer
at a low heat.
_____10. Cooking in water to cover meat for a long period of time.
Test lV. Identify the wholesale cuts on the beef carcass below.

Shortloin Hind shank Plate Round

Rib Flank Chuck/shoulder
Fore shank Brisket Sirloin

Test V. Essay 5pts

1. What is the importance of cooking methods and techniques in cooking? Explain your answer

Prepared By: Reviewed By:

JOHNSON M. FERNANDEZ, LPT JENNEFER F. ACOSTA,LPT

Subject Teacher TLE Coordinator, JHS

Noted By:

LEANDRO D. GONZALES, LPT

OIC – Principal Basic Education

Approved By:

PRISCILLA R. CASTRO, EdD

Managing Director
ANSWER KEY:

Test l.

1. C 6. D
2. C 7. D
3. B 8. C
4. B 9. B
5. D 10. D
Test ll.

1. Primal cuts 6. Meat 11. Cured meat

2. Poultry 7. Cooking 12. Dark muscle
3. Carabeef 8. Dry heat method 13. Moist heat method
4. Game 9. Fresh meat 14. Grilling
5. Chilled meat 10. Lower half cuts 15. Stewing
Test lll.

1. G 6. B
2. J 7. D
3. F 8. H
4. A 9. K
5. E 10. C

Test lV:

1. Fore shank 6. Flank

2. Brisket 7. Shortloin
3. Chuck/shoulder 8. Sirloin
4. Rib 9. Round
5. Plate 10. Hind shank

Test V.

1. Explain the importance of cooking methods and techniques in cooking?

Cooking methods and techniques will help to transform those raw meats into
edible food ready to eat. The cooking methods used to cook, affect the flavor
of food directly. For example, grilling differs from poaching, frying, stewing, and
barbecuing.