Professional Documents
Culture Documents
3rd Exam
3rd Exam
3rd Exam
Directions: Identify the artists, who created the following artworks, choose on the names provided on
the box below. Write your answers on the space provided before each numbers.
1.
2.
3.
4.
5.
COLUMN B
A. Protective Mask
B. Apron
C. Protective gown TECHNOLOGY AND LIVELIHOOD EDUCATION 7
D. Household worker 3RD PERIODICAL EXAMINATION
E. Housekeeping shirt and pants
INAWAYAN NATIONAL HIGH SCHOOL-TIBOLO _______________9. Do not remove
EXT. everything and scrub the shelves with some
soapy water.
Name:_________________________________ _______________10. Do not dry all baking
Grade & Sec.:___________________Score:____ tools and equipment by air-drying on a
drying rack or wiping with a dry dishcloth.
TEST I-MODIFIED TRUE OR FALSE
Make sure all wooden spoons and
Directions: Modified True or False. Write TRUE accessories are dry before storing.
if the statement is correct and if the statement _______________11. Store all tools and
equipment in their designated places. Put
is FALSE underline the words that made the
frequently used items in conveniently
statement wrong and make the statement accessible locations.
correct. Write your answers on the space _______________12. Cleaned and
sanitized equipment and utensils must be:
provided before each number. stored on clean surfaces; and handled to
minimize contamination of food contact
surface.
_______________1. In storing washed
_______________13. After cooking, soak
dishes they should not be stored in a clean
used cake pans and muffin tins in warm
dry place adequately protected against
water with dishwashing solution to soften
vermin and other sources of contamination
the baked-on or burnt food.
_______________2. Cups, bowls, and
_______________14. Return electric mixers
glasses shall not be inverted for storage.
and other electronic equipment everywhere
_______________3. When not stored in
you wanted storage spaces.
closed cupboards or lockers, utensils and
_______________15. Use a handkerchief
containers shall be covered or inverted
washcloth to wipe off all cake mix splatter
whenever practicable. Utensils shall be
from the mixer.
stored on the bottom shelves of open
_______________16. In measuring rice and
cabinets below the working top level.
flour. Fill the cup to overflowing, level-off
______ ________4. Racks, trays and shelves
with a glass or with a straight edged knife.
shall be made of materials that are
_______________17. In sifting flour. Most
imperious, corrosive resistant, non-toxic,
cake recipes call for sifted flour. In this case,
smooth are not durable and resistant to
sift flour 2 or 3 times. Spoon into the cup
chipping.
overflowing, level off with a spatula.
______________5. Drawers shall be made
of the same materials and kept clean. Full- _______________18. Sift refined sugar
lined drawers are not acceptable, but the twice to take out lumps, if any. Spoon into
use of clean and removable towels for lining cup and level off with a spatula. Do not pack
drawers is acceptable. or tap the sugar down.
______________6. Do not take anything
_______________19. Brown sugar. Pack
you don't use anymore.
into cup just overflowing to hold its shape
______________7. Think about what you
when turned out off cup. Level off with a
reach for the most often and make sure it
spatula before emptying.
gets a position that's easy to reach.
_______________8. Arrange everything in a
composition that makes you happy.
_______________20. In measuring liquid
ingredients place the cup on a flat, level
surface.
TEST II-
Your product is Banana Cake your total purchase cost is 250, yield is 60. Impose a 40% percentage
mark-up