Negros Academy

rd
3 Grading Periodical Test
Grade 8
Technology and Livelihood Education

Name: ______________________________ Grade & Section: _____________________ Date:__________

I. IDENTIFICATION
Part 1: Write A if you agree with the statement and D if you don’t.
__________ 1. The following that you eat can affect your growth, feelings, and action.
__________ 2. Nutritious food contains substances that make our body strong and healthy.
__________ 3. Eating the right kinds and amount of food can cause some health problems.
__________ 4. You need to eat a variety of food to get all the nutrients your body needs.
__________ 5. Malnutrition results if you eat nutritious foods in the right amount.

Part 2: Analyzed the following practices. Write G if the practices should be followed and B if it should not be followed.
__________ 1. Eat balanced meals regularly.
__________ 2. Drink soft drinks and eat candies.
__________ 3. Include a variety of nutritious foods in your meals.
__________ 4. Select and plan wholesome foods using the Daily Guide to Good Nutrition.
__________ 5. Buy expensive foods because they are nutritious and delicious.

Part 3: Put a / on the blank if the buying practice is good or correct and an X if it is wrong.
Situation: At home, Naica’s task is to buy food from the market for the family. Due to the rising prices of prime
commodities, he wants to economized and get the most for every peso he will spend. To do this, he should
do the following:
__________ 1. Examine the condition of the food before buying.
__________ 2. Avoid reading labels because it’s a waste of time.
__________ 3. Patronize local foods that are in season.
__________ 4. Avoid making a market list since it is time consuming.
__________ 5. Know how to determine fresh goods.

Part 4: Write C if the principle stated is correct and W if it wrong.

Situational Analysis: Carlisle wants to prepare meals for her family without losing the nutritive value of the food she
prepares. How can you help here prepare adequately nutritious meals? What are the proper
techniques or practical guidelines in conserving nutrients that she has to follow?
__________ 1. Select good quality fruits and vegetables.
__________ 2. Wash fruits and vegetables before and after preparing them.
__________ 3. Reheat leftovers food.
__________ 4. Cook food in the shortest time possible.
__________ 5. Discard water that used in cooking foods like vegetables.

Part 5: Write R if the practice is right and D if it is not.

Situational: Carl has a fastfood chain. He wants it to be safe and sanitary to ensure the health and welfare of his
employees and customers. What sanitary practices in food handling should he enforce in his restaurants?
__________ 1. Advise sick employees to stay home and recuperate.
__________ 2. Prohibit smoking for the employee.
__________ 3. Buy canned goods with bulging cans.
__________ 4. Cook food properly.
__________ 5. Store food properly at right temperature.
 Part 6: Directions: Identify the following sentences and write the correct answer that will make the sentences
complete.

____________________ 1. Proper nutrition can only be achieved through a _________, which refers to eating the
right kinds and amount of food.
____________________ 2. Good _____ is the result of adequate nutrition.
____________________ 3. Energy-giving foods supply _____ that are needed for the activities of the body.
____________________ 4.
____________________ 5. (For Q#4 and 5) Body-regulating foods supply _____ and _____, which are essential
nutrients needed by the body.
____________________ 6. A _____ diet provides adequate amounts of nutrients needed by an individual.
____________________ 7. Tools used to peel fruits and vegetables.
____________________ 8. Serves as container when mixing ingredients.
____________________ 9. Used for steaming.
____________________ 10. Preparing food by cutting it into small, even pieces
____________________ 11. Cooking by dry heat using on oven.
____________________ 12. A variety of _____ can be made by slicing, dicing, and shredding some ingredients to
make dishes more appealing.
____________________ 13. The amount of _____ will affect the kind of preparation and the kinds of food to serve for
the party.
____________________ 14. every meal should contain at least ______ colorful food.
____________________ 15. In the _____ table setting, the table implements used are more elaborate and
sophisticated.
____________________ 16. Table setting for special occasions creates an _____ that adds enjoyment to the meals.
____________________ 17. Covers buying food supplies.
____________________ 18. Includes the delegation of authorities and responsibilities.
____________________ 19. Is a person who oversees the entire operation of a food service establishment?
____________________ 20. Involves in planning of meals to be offered by the establishment.

II. MULTIPLE CHOICES: Select the correct answer. Write the letters after each number.
_______ 1. The food service industry has prospered because many people _____.
a. eat their meals outside their home c. have higher income rates.
b. do not like to cook d. like to eat luxuriously
_______ 2. Which of the following types of service is comparable to that of a good home?
a. buffet b. counter c. hospital d. table
_______ 3. Which of the following operations does not provide facilities for food service?
a. camp parks b. movie house c. museums d. stadium
_______ 4. The following are some reasons for the growth of the food service industry, except
a. increase in the number of working woman c. growth in population
b. industrialization of rural areas d. laziness of people to cook.
_______ 5. Who started the school feeding program in England in 1855?
a. Chinese traders c. Hamilton
b. Victor Hugo d. Rumford
_______ 6. A function in food service that includes all activities related to the selling of food items.
a. Service b. Purchasing c. Manager d. Administration
_______ 7. Aid in metabolism, keep skin healthy, produce red blood cells, facilitate iron absorption and keep eyes,
teeth, and bones healthy.
a. Vitamins b. Proteins c. Fats d. Minerals
_______ 8. Is an outline of the foods you will prepare for one meal.
a. Planning Meals b. Meal planning c. Meal Pattern d. plan meals
_______ 9. Requires good decision making to be able to maximize money, time, and energy.
a. Menu b. Purchasing c. plan meals d. Service
_______ 10. The first “restaurants” established in ___ in 1765.
a. Kansas b. Germany c. Paris d. Sweden
_______ 11. The “cafeteria” originated in 1891 through the Young Woman’s Christian Association in ____
a. Kansas b. Germany c. Paris d. Sweden
III. ENUMERATION
1 – 5 Different kinds of Nutrients
6 – 9 Steps in Meal Planning
10 – 20 Methods of preparing food.
21 – 25 Consideration of planning meals for special occasions.
26 – 34 Functions in a food service establishment.
Good Luck & God Bless!!!
Greade 10 – Answer Key 19. MANAGER
20. MENU PLANNING
I. IDENTIFICATION
Part 1: II. MULTIPLE CHOICE
1. A 1. A
2. A 2. D
3. D 3. C
4. A 4. D
5. D 5. B
6. A
Part 2: 7. A
1. G 8. C
2. B
9. B
3. G
10. C
4. G
11. A
5. B
III. ENUMERATION
Part 3:
1. PROTEINS
1. /
2. CARBOHYDRATES
2. X
3. FATS
3. /
4. MINERALS
4. X
5. VITAMINS
5. /
6. Prepare a meal pattern
Part 4: 7. Make a menu
1. C 8. list down all the ingredients you will need for
2. W your menu
3. W 9. evaluate your menu
4. C 10. BEAT
5. W 11. CHOP
12. BLEND
13. CUBE
Part 5: 14. DICE
1. R 15. GRATE
2. R 16. KNEAD
3. D 17. MARINATE
4. R 18. MINCE
5. R 19. PARE
20. SHRED
Part 6: 21. color
1. BALANACED DIET 22. texture
2. HEALTH 23. variety in shape and form
3. CALORIES 24. temperature
4. VITAMINS 25. flavor
5. MINERALS 26. ADMINISTRATION
6. BALANCED 27. PURCHASING
7. PEELER 28. RECEIVING, STORING, AND ISSUING FOOD
8. MIXING BOWL SUPPLIES
9. STEAMER 29. MENU PLANNING
10. CHOP 30. FOOD PREPARATION
11. BAKE 31. SERVICE
12. SHAPES 32. SANITATION AND SAFETY
13. MONEY 33. MAINTENANCE AND REPAIR
14. ONE 34. ACCOUNTING
15. FORMAL
16. ATMOSPHERE
17. PURCHASING
18. ADMINISTRATION