Republic of the Philippines

Department of Education
Region IV-A CALABARZON
ADELA S. TORRES NATIONAL HIGH SCHOOL
SAMPALOC, QUEZON
Technology and Livelihood Education 10
Second Periodical Examination
Name:__________________________________ Date: ___________________
Grade and Section: ______________________

MULTIPLE CHOICE
Direction: Read each question carefully. Choose the letter which corresponds to the correct answer and write it
in your answer sheet.
1. Which of the following tools used to hold item while chopping?
A. Paring knife C. Chef’s knife
B. Chopping board D. Lettuce knife
2. In preparing vegetables first step is to wash all the vegetables needed, Which of the following tools used to
drain excess water after washing?
A. Tray and bowls C. Strainer and Colander
B. Saute pan and pan frying D. Casserole and Plates
3. Which of the following equipment used for steaming vegetables and other food?
A. Oven C. Pan Frying
B. Saute pan D. Steamer
4. Which of the following equipment used for proper storage of vegetables and other fresh foods?
A. Cabinet C. Boxes
B. Refrigerator D. Water jag
5. Which of the following tool used to hold ingredients while serving foods.
C. Utility tray and plates C. Strainer and Colander
B. Saute pan and pan frying D. Casserole and bowls
6. Which of the following tool used for sauteing or stir frying vegetables?
A. Oven C. Casserole
B. Steamer D. Saute Pan
7. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
A. Used the same chopping board for different kinds of foods.
B. Used separate chopping board for your meat and your vegetables
C. Clean the chopping board if needed
D. Scrape chopping board before using
8. Which of the following knife is used for trimming and paring fruits and vegetables?
A. Butter knife C. French knife
B. Bread Knife D. Paring knife
9. Which of the following knife cuts refer with a very fine parallel cuts?
A. Chiffonade C. Mincing
B. Diamond D. Dicing
10. Which of the following knife cuts refer with long rectangular cuts?
A. Pays Ann C. Rondelle
B. Jullienne D. Oblique or Roll cut
11. Which of the following knife cuts produce very fine cut usually for onions and garlic?
A. Dicing C. Mincing
B. Chopping D. Diamond
12. Which of the following statement is not good suggestion in peeling and cutting vegetables?
A. Peel vegetables as thinly as possible.
B. Cut vegetables into uniform pieces for even cooking.
C. Save edible trim for soups, stocks and purees.
D. Stock vegetables with in three to five days before peeling and cutting.
13. Arrange the following steps in preparing vegetables?
1. Apply the basic knife cuts.
2. Wash all vegetables needed.
3. Peeling all vegetables needed.
4. Soak vegetables to eliminates insects.
A. 4,3,2,1 B. 2, 3, 1, 4 C. 4, 2, 3, 1 D. 3, 2, 4, 1
14. Which of the following ways/methods of cooking vegetables used large amount of oil and coated with
breading or batter?
A. Boiling C. Braising
B. Sauteing D. Deep-frying
15. Your parents give you tasks to precooked or blanched vegetables, Which methods or ways of cooking are
you going to choose?
A. Sauteing and Pan-frying C. Braising
B. Boiling and Steaming D.Baking
16. Which of the following is cooking by placing blanched or raw vegetables in the pan, adding liquid stock,
water, wine covering and cooking it slowly?
A. Boiling C. Braising
B. Baking D. Sauteing
17. Which of the following vegetables is cooked uncovered?
A. Fruit Vegetables C. Roots and Tubers
B. Green Vegetables D. Yellow vegetables
18. How many days the fresh pasta can be stored in refrigerator ?
A. 4-5 days C. 1-4 days
B. 2 to 3 days D. 5-6 days
19. In preparing homemade pasta, Which of the following tools use to incorporate the dough?
A. Paring Knife C. Bench knife
B. Bread knife D. Butter knife
20. FIFO stands for_____________________?
A. FAN IN FAN ON C. FIT IN FIT OUT
B. FIRST IN FIGHT OUT D. FIRST IN FIRST OUT
21. Food stuff has a required shelf life and storing equipment. Which of the following food item can be stored
in the refrigerator for two to three days?
A. Hot cooked pasta C.Fresh Pasta
B. Dried pasta D. Frozen Pasta
22. Mrs. San Juan needs more supply of Vitamin A, Which of the following will she eat to give her the
nutrients she needs?
A. Alugbati C. Lettuce
B. Potatoes D. Saluyot
23. Which of the following vegetables rich in carbohydrates?
A. Legumes, peas and beans C. Mushroom, tomatoes and radish
B. Nuts, Olives and avocado D. Seeds, roots and tubers
24. Which of the following vitamins promotes normal development of teeth, soft and skeletal tissues?
A. Vitamin C C. Vitramin D
B. Vit amin A D. Vitamin B2
25. Which of the following vitamin is important for metabolism, for the formation of red blood cells,and the
maintenance of central nervous system which include the brain and spinal cord?
A. Vitamin A C.Complex-Carbohydrates
B. Vitamin C D. Vitamin B-Complex
26. . Which of the following vitamin promote healthy immune system which helps wound heal, maintain blood
vessel and connective tissues?
B. Vitamin A C.Complex-Carbohydrates
B. Vitamin C D. Vitamin B-Complex
27. Which of the following statement are true base on the function of carbohydrates?
A. Carbohydrate source of energy, Vitamin B for CHO metabolism.
B. Carbohydrate source of Vitamin B12 and B2.
C. Carbohydrate helps to maintain fresh skin and good quality of voice.
D. Carbohydrate promotes normal blood pressures.
28. Which of the following fresh pasta are made from special types of egg pasta and look like rigid like scrolls.
A. Bavetti C. Parpadelle
B. Bucatini D. Garganelli
29. Who is the famous Italian explorer first took noodles from china to Italy?
A. Mark Anthony Polo C. Marco Polo
B. Marco Client Polo D. Mark Paul Polo
30. Which of the following dried pasta are spaghetti spiral that look like long open out corkscrews?
A. Lasagnette C. Maccharoni
B. Fusilli D. Chitarra
31. Which of the following dried pasta has characteristic of long, thin pasta which look like spaghetti but
slightly chunkier strands hollow like inflexible drinking straw?
A. Bucatini C. Ravioli
B. Bavetti D. Capalletti

32. Which of the following types of pasta are very popular in Roman cuisine?
A. Fettucine C.Rotini
B. Ziti D. Accini de Pepe
33. Which of the following nutritive value of pasta?
A. Protein. Calcium,Carbohydrates, Phosphorus Carbon, Niacin
B. Zinc. Vitamin A, Vitamin C and Fats Flouride
C. Vitamina D, Vitamina A, Vitamina K, and Fats
D. Vitamin C, Vitamin D, Calcium and Zinc
34. Which of the following types of pasta are good for soups?
A. Delicate pasta and vermicelli C. alphabet shapes and accini de pepe
B. Fettuccine and garganelli D. Ravioli and Capalletti
35. How many shapes and sizes of pasta used for different preparations on how the product will be used?
A. Million B.Trillion
B. Hundreds D. Billion
36. Which of the following types of pasta is vary from 2.25 cm (3/4-1) in wide and wavy edges?
A. Conchigile C. Ravioli
B. Parpadelle D. Bucatini
37. Which of the following dried pasta known Angel”s hair?
A. Lasagnette C. Chitarra
B. Linguine D. Capelli d Angelo
38. Which of the following are types of carbohydrate?
A. Niacin, Carbon and Oxygen
B.Nutrient density, Fiber content and Glycemic load of diet
C. Sugar, Fats and Potassium
D. Protein, mineral and vitamin
39. Complex carbohydrates are carbohydrate molecules with more than ________ sugar residue?
A. 32 C. 20
B. 15 D. 30
40. Which of the following is not a factors to consider in choosing good quality vegetables?
A.No chemical damage or injury.
B.Absence of decay or insect infestation.
C.Right degree of maturity.
D.Vegetables must red and yellow color.
41. Which of the following refers to a product called mono-sodium glutamate when combine with salt?
A. Sugar C. Color Compounds
B. Glutamic Acid D. Sulfur Compounds
42. What do you called the natural sugar that provides sweetness in vegetables?
A. Glucose C. Fructose
B. Blucose D. Prutose
43. What do you called the yellow orange, to red soluble pigments found in plants?
A. Flavonoids C. Lycopene
B. Chlorophyll D. Carotenoids
44. Which of the following color components of vegetables refer to a flat soluble compound responsible for the
green color of plants?
C. Flavonoids C. Lycopene
D. Chlorophyll D. Carotenoids
45. In flavonoids from flavor components of vegetables, Which of the following responsible for the yellow
pigments of plants?
A. Anthoxanthin C. Betacarotene
B. Anthocyanins D. Xonthaxanthin
46. Which of the following flavor components of vegetables refer with strong flavor and odor of some
vegetables?
A. Sulfur Compound C. Glutamic Acid
B. Beta Carotene D. Artificial Sugar
47. Which of the following color components of vegetables responsible for red and blue to violet pigments of
plants?
C. Anthoxanthin C. Betacarotene
C. Anthocyanins D. Xonthaxanthin

48-50.) Illustrates and enumerate at least five knife cuts in preparing vegetables.

Prepared by: Checked by:

Ana Lee S. De vera MARIVI D. LADINES

(TLE Teacher) Teacher-In -Charge

__________________________ __________________________
Student Signature Parent Signature