Republic of the Philippines

ILOCOS SUR POLYTECHNIC STATE COLLEGE

Santiago Ilocos Sur

MIDTERM EXAMINATION
TVTED 152

I. DEFINITION
Write a brief definition of the following:
1. International Cuisine ( 5 points)
2. Lesser Known Countries (5 points)
3. Food Service Brigade ( 5 points)

II. ENUMERATION
List down the lesser known countries of the following World Region. Give at least 5 countries
each.
1. Asian Region
2. Europe
3. North America
4. Middle East

II. Below are the lesser known countries of the different World Region. Fill up the table to complete the
information below.

Countries Region Main Food Influencer National/Signature

dish
1. SAN MARINO
2. BANGLADESH
3.YEMEN
4. BUTHAN
5. TURKEY
6.MONGOLIA
7.BELARUS
8.MOLDOVA
9.MONACO
10.MACEDONIA
11. QATAR
12. IRAQ
13. OMAN
14. SOUTH
CAROLINA
15. LEBANON
16. ALASKA
17. NEVADA
18. ALBANIA
19. ANGOLA
20. BHUTAN
21. BOTSWANA
22. CAMBODIA
23. BRUNIE
24. TEXAS
25. ALGERIA

Prepared by:
JONA A. RANTE, MAT-HE
Instructor
 Republic of the Philippines
ILOCOS SUR POLYTECHNIUC STATE COLLEGE
Santiago Ilocos Sur

I. IDENTIFICATION
Identify the statement below. Write the word or group of words which best describes the
statement.
1. These are the talents, skills, and good virtues possesses by an individual.
2. These are the traits that detrimental to one’s social, intellectual, physical, and emotional
development.
3. This is the outlook or view of life that guides an individual his behavior and attitude.
4. These are the laws that define children’s right without distinctions as to legitimacy, social status,
religion, political beliefs and other factors.
5. It represents the optimal number of servings to be eaten each day from the basic food group.
6. This is the right combination of food in the right amount to provide essential nutrients needed by the
body.
7. This is the legal and moral duties of protection owned to a purchase of goods and services.
8. This is the process of keeping meal nutritionally adequate to meet the needs and requirements of an
individual which involves decision-making and programming before marketing takes place.
9. It is the complete list of foods, goods and supplies to be brought and a must for everyone to save time
and energy.
10. It is the study of food in relation to health.
11. This is the outer covering of the seed.
12. This is a stage deals with the growth of roots, stem and leaves.
13. This is a stage of growing plants which deals with the growth of flowers, fruit and seeds.
14. This is the process of testing seed in which the embryo begins to grow it breaks through the seed
coat.
15. This is an act of removing crop from where it was growing and moving it to a more secure location
for processing, consumption or storage.
16. This is indispensable equipment in any sewing activity with three main parts, the head or arm, the
bed and the wheel.
17. This is the process of creating a pattern by taking body measurements from a person, form or model,
in order to then create a foundation.
18. These are used in measuring yardage of clothes, taking body measurements, measuring distances
while drafting patterns and sewing of dresses.
19. This is used to mark construction details of the fabric.
20. This will protect the fingers from getting pricked while sewing.

II. ENUMERATION
1. List down the rights of children according to Article 3 PD# 603 or the Child and Youth welfare Code
2. Write a simple menu for breakfast for 5 days.
3. Enumerate at least 4 agencies tasked to protect the rights of the customers. (Write in full meaning)
4. What are the three types of weeds?
5. Give the 2 kinds of fertilizer.
6. What are the 3 seed testing methods?
7. What are the two ways of planting seed?

III. Below are the common nutrient deficiencies. Write their characteristics, symptoms and preventions
to complete the table.
Deficiencies Characteristics Symptoms Preventions
1. kwashiorkor
2. Marasmus
3. Goiter
4. Rickets
5. Beri-beri
6. Pellagra
7. Xeropthalmia
8. Scurvy
IV. Classify the different sewing tools by putting a check mark on the space provided on the table below.

TOOLS and EQUIPMENT MEASURING DRAFTING MARKING CUTTING SEWING

1. Ruler
2. Scissors
3. French Curve
4. Needles
5. Tracing Wheels
6. Pins
7. yard stick
8. tailor’s Chalk
9. pinking Shears
10. Hem marker
11. emery bag
12. Pin cussion
13. French curve
14. hip curve
15. Seam ripper

Prepared by
JONA A. RANTR, MAT-HE
Instructor