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    Tle-10 Q1

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    Tle-10 Q1

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    TLE-10 Q1

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    4 views2 pages

    Tle-10 Q1

    Uploaded by

    saintaloysiusgonzaga06
    Exam

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 2

    SAINT ALOYSIUS GONZAGA PAROCHIAL SCHOOL

    Technology and Livelihood Education 10


    (First Quarter) EXAMINATION
    S.Y. 2024-2025

    NAME: ___________________________________________ Score: ____________________

    Multiple Choice: Read each statement carefully. Encircle the letter of the correct answer.

    ________1. The finest white stock is extracted from.


    a. Chicken b. veal c. beef d. fish
    ________2. Brown stock is made from.
    a. brown vegetables b. beef bones c. fish bones d. chicken bones
    ________3. Chicken stock is usually.
    a. very pale b. lightly brown c. pale yellow d. yellowish
    ________4. Stock will be flavorful and nutritious if.
    a. it is simmered c. it is steamed
    b. it is boiled d. it is mixed with some ingredients
    ________5. Stocks when refrigerated usually lasts for.
    a. two to three days c. six to seven days
    b. four to five days d. eight to ten days
    ________6. It is used for cutting the bones.
    a. Skimmer c. Meat saw or cleaver
    b. sharp knife d. long handled ladle
    ________7. It is used for removing the scum.
    a. skimmer c. Meat saw or cleaver
    b. sharp knife d. stock pot
    ________8. The quantity of stock to be cooked, the correct size should be chosen.
    a. skimmer c. Meat saw or cleaver
    b. sharp knife d. stock pot
    ________9. A thin liquid made from boiling the bones trimmings and scraps of meat, chicken or fish to extract the
    flavor and nutrients.
    a. stocks b. fish stocks c. white stock d. brown stock
    ________10 It is very pale in color and is lightly flavored.
    . a. stocks b. fish stocks c. white stock d. brown stock
    ________11 This kind of stock should be highly seasoned.
    . b. Stocks b. fish stocks c. white stock d. brown stock
    ________12 This kind of stock is made from beef bones.
    . c. Stocks b. fish stocks c. white stock d. brown stock

    Enumeration: Enumerate the following words/phrases by listing them below.

    Traditional Cereals Pasta Shapes


    1. 1.
    2. 2.
    3. 3.
    4. 4.
    5. 5.
    6.
    7.

    Identification: Identify the given pictures. Choose your answer on the box below. Write the correct answer in the space
    provided.

    Quail Pheasant Chicken Turkey

    Duck Guinea Poultry Itik

    Pigeon Goose Wild Duck


    1. 2. 3.

    ________________________ ___________________ ______________________

    4. 5. 6.

    ______________________ ____________________ ____________________

    7. 8. 9.

    _______________________ ___________________ ________________

    10. 11.

    ____________________ ___________________

    Identification: Identify the following. Choose your answer on the box below. Write your answer in the space provided.

    Quail Pigeon Knives Ladle Kitchen scissors


    Duck Goose Measuring spoons Stockpot Carving fork
    Pheasant Metal tongs Cast iron Saucepan Strainer

    ________________ 1. Making stock or for boiling or steaming large quantities of ingredients.


    ________________ 2. Convenient cutting and trimming ingredients.
    ________________ 3. It is for all purpose cooking.
    ________________ 4. Turning cuts of meat or poultry or browning while cooking.
    ________________ 5. Broiler pan with ridged surface for elevating food above any fats released during cooking.
    ________________ 6. The most commonly available game bird and is related to the pheasant.
    ________________ 7. It is a very fatty dark meat bird.
    ________________ 8. It is for paring and slicing.
    ________________ 9. The most commonly prepared is the broiler or roaster duckling.
    ________________ 10. It is for all purpose draining and straining.
    ________________ 11. It is for carving poultry.
    ________________ 12. The most popular game bird in the US.
    ________________ 13. One of the oldest birds known to humans.
    ________________ 14. Serving soups and stews, or for easy transferring of liquid or semiliquid mixtures.
    ________________ 15. It is for measuring small quantities of ingredients.

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