TLE 10 2ND QUARTER

Republic of the Philippines
Department of Education
REGION VIII
SCHOOLS DIVISION OF LEYTE
BILWANG NATIONAL HIGH SCHOOL
SECOND QUARTER EXAMINATION

IN TECHNOLOGY AND LIVELIHOOD EDUCATION 10
Name:________________________________ Grade & Section: _______________

Teacher: Alojajean H. Nuñez Date: ______________ Score:____
I. MULTIPLE CHOICE
Direction: Read the sentences carefully and encircle the letter that provide the best answer.
1. Carlo is preparing a vegetable dish for his cooking class. To ensure the vegetables are
evenly cooked, what should he do?
a. Chop them into uniform sizes
b. Cook them over low heat for a long time
c. Add salt to the cooking water
d. Soak them in warm water before cooking
2. What is the primary purpose of shocking vegetables after blanching?
a. To add flavor
b. To stop the cooking process
c. To remove dirt and impurities
d. To soften the texture
3. Which pigment gives vegetables like tomatoes their red color?
a. Chlorophyll c. Lycopene
b. Carotenoids d. Anthocyanins
4. Maria is plating a vegetable dish for a dinner party. To make the dish visually
appealing, what principle should she follow?
a. Overcrowding the plate with garnishes
b. Using contrasting colors and textures
c. Adding only green vegetables for simplicity
d. Serving the dish in a small container
5. Which pigment is responsible for the purple color of eggplants?
a. Anthocyanins c. Chlorophyll
b. Carotenoids d. Flavonoids
6. Which factor should be considered when selecting vegetables for cooking?
a. Freshness c. Nutritional value
b. Firmness d. All of the above
7. Anna wants her leafy greens to remain crisp and fresh for a salad. What should she do?
a. Soak them in warm water before serving
b. Store them in the fridge without washing
c. Wash, dry thoroughly, and refrigerate
d. Chop and season them ahead of time
8. Which of the following actions is important in food presentation?
a. Using mismatched tableware for creativity
b. Ensuring balance and variety in plating
c. Leaving excess cooking water on the plate
d. Serving food without consideration of timing
9. During preparation, Chef Mike decides to cut his vegetables into uniform pieces. Why is
this important?
a. For faster serving c. To enhance their flavor
b. To ensure even cooking d. To preserve nutrients
10.Which tool is essential for draining excess water from boiled vegetables?
a. Slotted spoon c. Colander
b. Steamer d. Utility tray
11.A teacher asked her students to identify a dish where vegetables are lightly sautéed
with butter and seasoning. What method is this?
a. Braising c. Blanching
b. Sautéing d. Boiling
12.A class is instructed to prepare a baked vegetable casserole. What is the primary
reason for pre-cooking the vegetables?
a. To reduce cooking time in the oven c. To remove excess water
b. To improve their taste d. To maintain their crispness
13.What is the process of preparing ingredients and tools before cooking called?
a. Mise en place c. Plating
b. Blanching d. Marinating
14.What is the fat-soluble compound responsible for the green color in plants?
a. Carotenoids c. Chlorophyll
b. Anthocyanins d. Flavonoids
15.Which cooking method involves submerging vegetables in hot oil?
a. Braising c. Baking
b. Deep-frying d. Steaming
16. Which of the following should you avoid when buying fresh vegetables?
a. Brightly colored skin c. Decayed or bruised parts
b. Firm texture d. Crisp leaves
17. While preparing a vegetable dish, a student realizes they forgot to sharpen their knife.
What should they do to ensure proper cutting of vegetables?
a. Continue using the dull knife carefully.
b. Use another kitchen tool instead.
c. Sharpen the knife using a sharpening stone before continuing.
d. Ask someone else to cut the vegetables.
18. You are cooking for a friend who has requested a low-sodium vegetable dish. How can
you enhance the flavor of the dish without adding salt?
a. Use more butter and oil.
b. Add herbs, spices, and citrus juice for natural flavors.
c. Use canned vegetables with their liquid for added taste.
d. Cook the vegetables longer to bring out sweetness.
19. In sautéing, what is the primary purpose of the fat used?
a. To boil the vegetables
b. To add moisture
c. To cook vegetables quickly over high heat
d. To preserve nutrients
20. Which tool is commonly used to peel vegetables like carrots and potatoes?
a. Colander c. Chef’s knife
b. Peeler d. Chopping board
II. TRUE OR FALSE
Direction: Read each statement carefully. Write TRUE if the statement is correct and FALSE
if
the statement is incorrect.
___________ 21. Choose vegetables that are at the right level of maturity for optimal quality.
___________ 22. Using a small plate for large portions enhances food presentation.
___________ 23. Select vegetables that are crisp and vibrant in color.
___________ 24. Combining fresh and pre-cooked vegetables in one dish is recommended.
___________ 25. Ensure vegetables are free from any signs of insect infestation.
___________ 26. Select vegetable varieties that suit the specific dish or recipe requirements.
___________ 27. Vegetables with soft spots, discoloration, or signs of decay are excellent choices
for
cooking.
___________ 28. Proper mise en place ensures smooth cooking preparation.
___________ 29. Avoid vegetables with bruises, blemishes, or signs of mold.
___________ 30. Garnishes should complement the flavor and texture of the dish.
III. IDENTIFICATION
A. Direction: Look at the pictures of basic knife cuts. Identify each cut and write the correct
name next to the corresponding picture.
________________31. ________________ 36.
________________ 32. ________________ 37.
________________ 33. ________________ 38.

_________________ 34. _________________ 39.
_________________ 35. _________________ 40.
B. Direction: Read each statement carefully and identify what is being referred to. Write your
answer on the space provided.
______________41. This component of vegetables gives them their green color and is a fat-
soluble compound.
______________42. The cooking method where vegetables are immersed in boiling water for
a short time, then cooled quickly.
______________43. A type of vegetable market form where the vegetables have been dried
to extend shelf life.
______________44. The method of cooking that involves submerging vegetables in hot oil
until crispy.
______________45. This flavor component is responsible for the strong taste and odor of
vegetables like onions and garlic.
______________46. A sauce made from tomatoes, often used as a base for pasta and pizza
dishes.
______________47. This cooking technique involves cooking vegetables in a pan with a
small amount of fat over high heat.
______________48. A type of sauce made with dairy products, such as cheese, and used to
add richness and flavor to vegetable dishes.
______________49. A cooking method that involves simmering vegetables in a flavorful
liquid until tender, often used for soups.
______________50. The process of cooking vegetables in a small amount of boiling water or
steam without submerging them completely.
IV. ESSAY
Direction: Read and answer the question. (10 pts.)
Why Filipino dishes are more palatable than foods served in fastfood chains?
GOD BLESS!
Prepared by: Approved by:
ALOJAJEAN H. NUÑEZ LENCHOR A. VILLASERAN

Subject Teacher School head

TLE 10 2ND QUARTER

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Republic of the Philippines

SECOND QUARTER EXAMINATION

Name:__________________ Grade & Section: _

31. 36.

32. 37.

33. 38.

_ 35. _ 40.

Prepared by: Approved by:

ALOJAJEAN H. NUÑEZ LENCHOR A. VILLASERAN

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