Learning Activity Sheet

Name ____________________________________________________Grade/Score:_________________
Year level & Section: Date: _________________

Please check the appropriate box:

Subject:
 Arabic  English  Science  Computer/IT
 Arabic Quran  Filipino  Math  MAPEH
 Islamic  AralingPanlipunan  TLE  Others
Type of Activity:
 Concept Note  Drawing/Art  Formal  Laboratory Report
Theme
 Skill/Exercise/Drill  Construction  Informal  Others:__________________
Theme

DAY 1
ACTIVITY TITLE DIAGNOSTIC ASSESSMENT
LEARNING TARGETS At the end of the session, the students CAN:
1.1. Determine where they are in terms of background both in knowledge
and skills; their strengths and weaknesses by
-answering the diagnostic assessment
REFERENCES DepEd. (2015). Learner’s Material: Grade 9 TLE Home Economics. Pp. 9-15
(Title, Author, Page Numbers)

A. MULTIPLE CHOICE
Directions: Read and analyze the statement carefully. Identify the letter that corresponds to the correct answer.
Write your answer on the space provided.
________ 1. The process of buying the right amount of food at the right time, from the right place and from the
right source.
A. Purchasing C. Storing
B. Serving D. Receiving
________ 2. An agency that monitors and evaluates the processin of foods, drugs, and other related products of
manufacturers to ensure the standard quality for safety of the market.
A. Department of Health
B. Department of Trade and Industry
C. Food and Drug Administration
D. National Nutrition Council
________3. The following are effective purchasing steps and procedures except one:
A. Develop purchase orders
B. Estimate inventory of stocks
C. Identify needs by planning
D. Select and negotiate with vendors
_______4. A guide in cooking that tells exactly how to cook a certain dish
A. Meal C. Menu
B. Meal pattern D. Recipe
_______ 5. It refers to the distinctive taste of the food.
A. Color C. Palatability
B. Flavor & aroma D.Texture
_______ 6. This refers to the amount of a single portion of a final product
A. Ingredients C. Serving size
B. Recipe yield D. Volume of an ingredient
_______7. These are the food items used in the recipe.
A. Ingredients C. Meal
B. Dish D. Menu
_______8. Process that includes storage, preparation, and disposal of food
A. Food safety C. Purchasing
B. Marketing D. Management
_______9. The range of room temperature where bacteria multiply rapidly
A. 5. 32 to 60 C C. 10 to 48. 8 C
B. 7. 22 to 60 C D. 15. 5 to 52 C
_______10. Cooking method where heat is conducted without moisture and no water
is added.
A. Broiling and grilling C. Dry heat
B. Combination method D. Moist heat
_______11. Process where food is repeatedly basted with highly seasoned sauce.
A. Baking C. Grilling
B. Barbecuing D. Steaming
________12. Cooking process where food is first browned in a small amount of fat in a slow heat.
A. Braising C. Roasting
B. Poaching D. Stewing
________13. Cooking in an open grid over a heat source which is below the food
A. Broiling C. Grilling
B. Frying D. Roasting
________14. Soup made by simmering an ingredient in a thickened liquid
A. Clear soup C. Puree soup
B. Cream soup D. Vegetable soup
________15. A clear liquid soup derived by simmering meaty cuts in water until good flavor, body and color
develop.
A. Broths C. Cream soup
B. Consommé D. Thick soup
________ 16. One of the popular foods with vitamin B and Iron that is being cooked uncovered in a large amount
of boiling water in a stock pot
A. Cereals C. Rice
B. Pasta D. Root crops
________17. Fast and efficient meal service that is commonly used in school and industrial services.
A. Buffet service C. Counter service
B. Cafeteria service D. Table service
________18. A sauce that is prepared by emulsifying melted or clarified
butter and water with partially cooked egg yolks.
A. Brown sauce C. Grand sauce
B. Hollandaise sauce D. White sauce
________19. Used to lubricate and add accent to the salad.
A. Dressing C. Sauce
B. Garnishing D. Starch
________20. Appetizers which are tiny open-faced sandwiches of bite size and
usually high flavored or tangy.
A. Canapé C. Hors d‘ oeuvres
B. Cocktail D. Relishes
________21 . Appetizer which includes carrots and curl lettuce, cucumber
sticks, celery, black olives , peanut and the like.
A. Cocktail C. Relishes
B. Hors d‘ oeuvres D. Salads
__________22. Cheese, sesame seeds, croutons, herbs, toasted garlic and whipped cream are examples of:
A. Body of salad C. Salad green
B. Dressing D. Toppings
__________23. An ingredient that adds moisture to a sandwich and helps to hold it together as it is picked up and
eaten.
A. Bread C. Garnishes
B. Fillings D. Spreads
__________24. Piece of cloth, paper or plastic used to cover the dining table.
A. Placemat C. Silence cloth
B. Runner D. Table cloth
__________25. A long, narrow strip of cloth used to provide accent to a bare table
A. Placemat C. Silence cloth
B. Runner D. Table cloth
__________26. Water tumbler, juice glass, whiskey glass, and goblet are
some common examples of
A. Beverage ware C. Dinnerware
B. Chinaware D. Flatware
__________27. It includes all the tools used for eating and serving.
A. Chinaware C. Flatware
B. Dinnerware D.Glassware
_________28. A formal service type where food is arranged from soup to dessert and served by the waiter from
the platter to the individual plates of guests on the left side.
A. American service C. French service
B. Buffet service D.Russian service
__________29. An alcoholic beverage that is distilled from a fermented mash of sugar that comes from juice or
molasses which is generally bottled at 40 % alcohol
A. Gin C. Wine
B. Rum D. Whiskey
__________30. A flavored, distilled, and colorless to pale yellow liquormade from a fermented mash of cereal
grains
A. Gin C. Wine
B. Rum D.Whiskey
__________31.Laying flatware, the fork is placed with tines facing up at the of the plate
A. Left side C. Upper side
B. Right side D. Lower side
__________32.Serving flatware is generally laid at the _______ of the dish to have the serving flatware stuck into
the food at the start of the meal.
A. Left side C. Upper side
B. Right side D. Lower side
__________33. Cups and saucers are placed at the top
A. Left side C. Upper side
B. Right side D. Lower side
__________34. Drinking glasses are placed at the tip of the knife or spoon at of the cover
A. Left side C. Upper side
B. Right side D. Lower side
__________35.Serving dishes are placed in the middle of the table in a manner that will not make the table look
cluttered. Make sure that _____ for each dish is provided and placed near the dishes
A. Serving flatware C. Knife
B. Fork D. Tong
__________36. Sandwich process that is done by placing in layers over or under another bread.
A. Layering C. Piping
B. Molding D. Portioning
__________37. Dividing the pieces of bread into serving sizes.
A. Layering C. Piping
B. Molding D. Portioning
__________38.Forming the bread into desired shapes
A. Layering C. Piping
B. Molding D. Portioning
__________39. Trimming edges of the bread.
A. Layering C. Piping
B. Molding D. Portioning
__________40. Bread that is soaked in egg and milk and fried in a non stick pan
A. Layering C. Piping
B. Molding D. Portioning
_________41.These are slices of bread with fillings such as peanut butterand jelly, cheese or meat and others
before serving
A. Fried C. Open-faced
B. Grilled D. Regular
_________42. A multi -layered sandwich with fillings in between
A. Club sandwich C. Ethnic bread
B. Domino bread D. Pitta bread
_________43. An ingredient that adds moisture to a sandwich and help hold it together.
A. Bread C. Garnishes
B. Fillings D. Spreads
_________44. This is a hot or cold type which is the main focusof a sandwich
A. Bread C. Garnishes
B. Fillings D. Spreads
_________45. Following are materials for packaging except one:
A. Chopping board C. Grease proof food wrap
B. Container D. Wrapper
_________46. Includes all tools used for eating and serving
A. Beverage ware C. Flatware
B. Dinnerware D. Linens
__________47. These includes all dining implements used to serve all types of beverage
A. Beverage ware C. Flatware
B. Dinnerware D. Linens
__________48.The most common type of napkin folding used in any occasion
A. Basic fold C. Candle
B. Birds of paradise D. Mexican fold
_________49. An alcoholic beverage that is produced from the fermented juices and other fruits.
A. Beer C. Liquors
B. Gin D. Wine
_________50. Recognized as distilled alcoholic beverage
A. Beer C. Liquors
B. Gin D. Wine