Republic of the Philippines

DEPARTMENT OF EDUCATION
Region IV-A CALABARZON
Division of Laguna
Santa Maria District
J. SANTIAGO INTEGRATED HIGH SCHOOL
Brgy. J. Santiago, Sta. Maria, Laguna

First Periodical Test in TLE 10

Name: _____________________________________________ Date: ___________

Grade and Section: _________________________________________ Score: ___________________

I. MATCHING TYPE
Direction: Match the item in column A with those in column B. Write the correct letter on the space provided.
A B
______1. Creative a. always looking for income
______2. Profit-oriented b. solid dedication
______3.Ability to accept change c. strategic thinking and setting of goals
______4. Committed d. adoptable to change
______5. Planner e. innovative to have edge over other
competitors

II. MULTIPLE CHOICE

DIRECTION: Read the statement carefully and write the letter that best describes the statement. Put your answer
on the space provided.

______6. This is generated by examining the goods and services sold in the community.
a. business creation c. business concept
b. business pricing d. business idea
______7. A process of making a new product to be sold to the customers.
a. product analysis c. product development
b. product conceptualization d. product implementation
_____8. These are luxuries, advantages and desires that every individual considers beyond necessary.
a. wants c. requirements
b. desires d. needs
_____9. These are the things that people cannot live without.
a. wants c. requirements
b. desires d. needs
_____10. This is the value that you incorporate to your product.
a. Service c. Innovation
b. Value proposition d. unique selling proposition
_____11. This is the value that you incorporate to your product.
a. Service c. Innovation
b. Value proposition d. unique selling proposition
_____12. It is the factor or consideration presented by a seller as the reason that one product or service is different from
and better than that of the competition.
a. WOTS Analysis c. SWOT Analysis
b. Unique Selling Proposition (USP) d. Survey analysis
_____13. A managerial tool used to assess the environment and to gather important information that can be used for
strategic planning.
a. environmental scanning c. WOTS Analysis
b. SWOT Analysis d. survey analysis
_____14. A marketing practice of creating name, symbol or designs that identifies and differentiate a product from the other
products.
a. product naming c. branding
b. innovation d. tagline
_____15. This is a meaningful and unforgettable statement that captures the essence of the brand.
a. product naming c. branding
b. unique selling proposition d. tagline

III. MODIFIED TRUE OR FALSE

Directions: Write TRUE if the statement is correct; FALSE if it is not correct. Then, change the underlined word/s to make
the statement correct.
______ 16. The right quality is always the best qualities.
______17. The safety of everybody should be ensured sometimes.
______18. In food preparation, it is important to use and measure ingredients accurately to achieve consistency and right
taste and form a good presentation on the food that we prepared.
______19. Standardized recipes play a vital role in operating a successful food service establishment.
______20. Correct and accurate temperature is important in food preparation.
IV. MATCHING TYPE
Direction: Match the item in column A with those in column B. Write the correct letter on the space provided.
A B
______21. This is a method that involves cooking the food in flavorful boiling water or a. Combination method
steam.
______22. It is a method that involves cooking the food where heat is conducted without b. Baking
moisture.
______23. It is a method that involves the two cooking processes which include braising and c. Dry heat method
stewing.
______24. To cook food item partially and briefly in boiling liquid after which the food is d. Pressure cooking
quickly immersed in cold water to stop further heating.
______25. To cook food in boiling water. e. Steaming
______26. To cook food where water is allowed to vaporize and the food is placed on the f. Blanching
rack over the vaporizing steam.
______27. To cook food using an oven g. Grilling
______28. To cook food using oil in an open pan. h. Moist heat method
______29. To cook using pressure cooker. i. Frying
______30. Cooking on an open grid over a heat source which is below the food. j. Boiling

V. ENUMERATION
Direction: List down or enumerate what is asked.
Give at least five (5) principles of dining operation
31.
32.
33.
34.
35.
VI. IDENTIFICATION:
Directions: Identify what is being asked in each sentence. Select your answer in the Box.
Rolling pin Pressure cooker Oven glove Meal Function Pastry Ring
Mixing Bowl Standards and Quality Advertising Décor and Music Opening Hours

_____________36.This is subdivided into breakfast, morning snacks, mid-day meal, afternoon snacks, evening meals, etc.
according to the anticipated and identified market demands.
_____________37.This must be appealing to the market segments.
_____________38.This must be according to customer requirements.
_____________39. A pleasant environment and ambiance contribute to customer satisfaction
_____________40. These are days according to marketing strategies and customer requirements.
_____________41.Used to protect hands from burning when handling hot pot or trays.
_____________42.What is used for shaping and rolling dough?
_____________43.What is an equipment used to soften meat?
_____________44. What is the term for a baking tool used to shape pastries?
_____________45.It comes in graduating sizes and sloping sides used for mixing ingredients. What is the term for this
cooking tool?
IV. Enumerate the different type of Dishes
46.
47.
48.
49.
50.
I CAN DO ALL THINGS THROUGH CHRIST WHO STRENGTHENS ME
PHILIPPIANS 4:13