Republic of the Philippines

DEPARTMENT OF EDUCATION
Region 2 (Cagayan Valley)
Schools Division of Isabela
Roxas East District
MATUSALEM NATIONAL HIGH SCHOOL

School ID: 306135 ContactNo.: 09178662036

TECHNOLOGY AND LIVELIHOOD EDUCATION 10

First Quarter Examination

Score:

Name: ____________________________________ Year and Section ________

I. MULTIPLE CHOICE.
Directions. Read and understand each sentence carefully and write the letter of the correct
answer on the blank provided.

_________1. Based on the Acronym FIFO, What its stand for?

a. First In, First Out b. Fan In, Fan On c. First In, Fight Out d. Fit In, Fit Out

___________2. This is the entrance of the latebra the channel leading to the center of the yolk.
a.  shell b. chalaza c. germinal disc d. yolk
__________3. It is a miniature Bain Marie with an upper dish containing indentations each sized to hold an
egg or contains separate device for poaching.
a.  frying pan b egg poacher c. double boiler d. omelet pan

___________4. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain
washed or cooked ingredients from liquid.
a. soup bowl b. mixing bowl c. canister d. colander

___________5. It is the egg’s outer covering which accounts for about 9 to 12 % of its total weight depending on egg
size.
a. germinal disc b.  shell C. yolk d. chalaza

___________6 A disease that is carried and transmitted to people by food is referred to as

food borne ________________.
a.  illness b.  infection c. intoxication d. bacteria

___________7. It is the yellow to yellow – orange portion which makes up to about 33% of the liquid weight of the
egg
a. shell b.  chalaza c. Germinal disc  d. yolk

___________8. It is used for mixing creams, butter and for tossing salads
, a. wooden spoon b.  electric mixer c. wire whisk d.
serving spoon

___________9. It is a disease that results from eating food containing harmful microorganisms.
a. food-borne bacteria b. food-borne illness c.  food-borne infection d.  food-
borne intoxication

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___________10. It is a device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing,
whipping eggs or batter, and for blending gravies, sauces, and soups.
a.  fork b. knife c. spoon d. whisk

. Which of the following mathematical statements illustrates “seven less than thrice
𝑚 is greater than eight”?

A. 3𝑚 − 7 > 8
B. 7 − 3𝑚 > 8
C. 3𝑚 > −7 + 8
D. 7 > 3𝑚 + 8

2. An apple (𝑎 ) costs cheaper than an orange (𝑜 ). Which of the following

mathematical statements correctly shows its relationships?

A. 𝑎 > 𝑜
B. 𝑎 < 𝑜
C. 𝑎 ≥ 𝑜
D. 𝑎 ≤ 𝑜

3. Which of the following mathematical statements represents the “the sum of the
ages of Bryan (B) and Chris (C) is greater than seventeen?”
A. 𝐵 + 𝐶 > 17
B. 𝐵 + 𝐶 < 17
D. 𝐵 + 𝐶 ≤ 17

4. The difference between 𝑥 and 𝑦 is less than five. Which of the following
mathematical statements shows the correct translation?
A. 𝑥 − 𝑦 > 5
B. 𝑥 − 𝑦 < 5
C. 𝑥 − 𝑦 ≥ 5
D. 𝑥 − 𝑦 ≤ 5
. Which of the following mathematical statements illustrates “seven less than thrice
𝑚 is greater than eight”?

A. 3𝑚 − 7 > 8
B. 7 − 3𝑚 > 8
C. 3𝑚 > −7 + 8
D. 7 > 3𝑚 + 8

2. An apple (𝑎 ) costs cheaper than an orange (𝑜 ). Which of the following

mathematical statements correctly shows its relationships?

A. 𝑎 > 𝑜
B. 𝑎 < 𝑜
C. 𝑎 ≥ 𝑜
D. 𝑎 ≤ 𝑜

3. Which of the following mathematical statements represents the “the sum of the
ages of Bryan (B) and Chris (C) is greater than seventeen?”
A. 𝐵 + 𝐶 > 17
B. 𝐵 + 𝐶 < 17
C. 𝐵 + 𝐶 ≥ 17
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D. 𝐵 + 𝐶 ≤ 17

4. The difference between 𝑥 and 𝑦 is less than five. Which of the following
mathematical statements shows the correct translation?
A. 𝑥 − 𝑦 > 5
B. 𝑥 − 𝑦 < 5
C. 𝑥 − 𝑦 ≥ 5
D. 𝑥 − 𝑦 ≤ 5
. Which of the following mathematical statements illustrates “seven less than thrice
𝑚 is greater than eight”?

A. 3𝑚 − 7 > 8
B. 7 − 3𝑚 > 8
C. 3𝑚 > −7 + 8
D. 7 > 3𝑚 + 8

2. An apple (𝑎 ) costs cheaper than an orange (𝑜 ). Which of the following

mathematical statements correctly shows its relationships?

A. 𝑎 > 𝑜
B. 𝑎 < 𝑜
C. 𝑎 ≥ 𝑜
D. 𝑎 ≤ 𝑜

3. Which of the following mathematical statements represents the “the sum of the
ages of Bryan (B) and Chris (C) is greater than seventeen?”
A. 𝐵 + 𝐶 > 17
B. 𝐵 + 𝐶 < 17
C. 𝐵 + 𝐶 ≥ 17
D. 𝐵 + 𝐶 ≤ 17

4. The difference between 𝑥 and 𝑦 is less than five. Which of the following
mathematical statements shows the correct translation?
A. 𝑥 − 𝑦 > 5
B. 𝑥 − 𝑦 < 5
C. 𝑥 − 𝑦 ≥ 5
D. 𝑥 − 𝑦 ≤ 5
. Which of the following mathematical statements illustrates “seven less than thrice
𝑚 is greater than eight”?

A. 3𝑚 − 7 > 8
B. 7 − 3𝑚 > 8
C. 3𝑚 > −7 + 8
D. 7 > 3𝑚 + 8

2. An apple (𝑎 ) costs cheaper than an orange (𝑜 ). Which of the following

mathematical statements correctly shows its relationships?

A. 𝑎 > 𝑜
B. 𝑎 < 𝑜
C. 𝑎 ≥ 𝑜
D. 𝑎 ≤ 𝑜

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3. Which of the following mathematical statements represents the “the sum of the
ages of Bryan (B) and Chris (C) is greater than seventeen?”
A. 𝐵 + 𝐶 > 17
B. 𝐵 + 𝐶 < 17
C. 𝐵 + 𝐶 ≥ 17
D. 𝐵 + 𝐶 ≤ 17

4. The difference between 𝑥 and 𝑦 is less than five. Which of the following
mathematical statements shows the correct translation?
A. 𝑥 − 𝑦 > 5
B. 𝑥 − 𝑦 < 5
C. 𝑥 − 𝑦 ≥ 5
D. 𝑥 − 𝑦 ≤ 5
___________11. It is a screen type mesh supported by a round metal frame used for sifting dry ingredients like
starch and flour.
a.  Funnel b.  funnel c.  funnel d. colander

___________12. It is used for preparing meat, chicken, and other grains or legumes, such as mongo and white beans
in lesser time.
a. frying pan b.  rice cooker c. double boiler d.
pressure cooker

___________13. It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet pans, and the
likes and also used to scrape and clean griddles.
a. offset spatula b. measuring spoon c. measuring spoon d.
rubber scraper

___________14. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in
batter or whipped cream.
a. rubber spatula b.  rubber scraper c. offset spatula d.
offset spatula

___________15. It is a chamber or compartment used for cooking, baking, heating, or drying.

a. Microwave b. mixer c.  burner d.  burner

___________16. Knife is chef’s best buddy. It is the busiest tool being used by people assigned inside the
kitchen. Which of the following knives is used for decorative works such as garnishes?
a. bread knife b. butcher knife c. butcher knife d.
paring knife

__________17. Food stuff has a required shelf life and storing requirement. Which of the following food
item can be stored in the refrigerator for 2 or 3 days?
a. cooked pasta b. dried pasta c. dried pasta d.
frozen pasta

CO_Q2_Mathematics8_ M3
8. What could be the maximum cost of a kilo of pechay to the nearest pesos if Mitchie
has paid less than 𝑃175 for 4 kilograms of pechay and 5 kilograms of beans at 𝑃20
per kilogram?

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A. 𝑃ℎ𝑃 16 B. 𝑃ℎ𝑃 17
C. 𝑃ℎ𝑃 18 D. 𝑃ℎ𝑃 19
9. The difference between the scores of Jules and Gerly in Math test is not more than
4 points. If Jules’s score is 27 points, what could be the score of Gerly?
A. 23 to 26
B. 23 and below
C. 31 and above
D. between 23 and 31

10. Ben has a flower garden which has sunflowers and tulips. Every sunflower (S)
requires 0.4 liters of water while every tulip (T) requires 0.5 liters of water. Ben
has a maximum of 6 liters of water for watering the sunflowers and the tulips.
Which of the following expressions satisfies the statement?
A. 0.4𝑆 + 0.5𝑇 ≥ 6
B. 0.5𝑆 + 0.4𝑇 ≥ 6
C. 0.4𝑆 + 0.5𝑇 ≤ 6
D. 0.5𝑆 + 0.4𝑇 ≤ 6
11. Dexter is using two mobile networks to make phone calls. Network 𝑋 charges 𝑃4
for every minute of call to other networks while Network 𝑌 charges 𝑃4.50 for every
minute of call to other networks. In a week, he spent at least 𝑃400 for these calls.
Suppose he wants to show the total amount he spent in a week using a
mathematical statement, which of the following would he use?
A. 4𝑋 + 4.50𝑌 = 400
B. 4𝑋 + 4.50𝑌 > 400
C. 4𝑋 + 4.50𝑌 ≥ 400
D. 4𝑋 + 4.50𝑌 ≤ 40

12. Bonin gave the fish vendor 𝑃1,000 − 𝑏𝑖𝑙𝑙 for 1.2 𝑘𝑔 of bangus and 1 𝑘𝑔 of tilapia
which cost less than 𝑃300. Suppose a kilogram of bangus costs 𝑃180, which of
the following could be the cost of a kilogram of tilapia?
A. 𝑃84
B. below 𝑃84
C. 𝑃85
D. between 𝑃84 to 𝑃85
13. William bought 3 thick washable face masks and 4 thin washable face masks
and paid a total amount of at most 𝑃200. If the thick washable face mask costs 𝑃30
each, what could be the maximum price of the other type of face mask?
A. 𝑃27
B. 𝑃27.25
C. 𝑃27.50
D. 𝑃27.75

14. Mark goes to the store to buy pens and pencils. He has 𝑃38 in his pocket, and
he’s planning to buy pens for 𝑃6 each and pencils for 𝑃8 each. If he buys 2 pens,
what is the maximum number of pencils he can buy to the nearest whole number?
A. 2 B. 3 C. 4 D. 5

15. Jezza bought 5 big (𝑏 ) and 3 small (𝑠 ) notebooks that cost at least 𝑃ℎ𝑃 150. If the
price of the big notebook is twice as much as the small notebook, how much does
each small notebook cost to the nearest pesos?
A. 𝑠 ≥ 𝑃11
B. 𝑠 ≤ 𝑃11
C. 𝑠 ≥ 𝑃12
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D. 𝑠 ≤ 𝑃12
___________18. Which of the following parts of an egg is produced by the oviduct and consist of four alternating
layers of thick and thin consistencies.
a. Air cell b. Albumen c. Chalaza d. Yolk

___________19. Which of the following vitamins is found in eggs?

a. B1 b. C c. D d. K

___________20. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and
gently cooking until the egg holds its shape?
a. Fried egg b. Poached egg c. Scrambled egg d. Soft-boiled egg

___________21. Which of the following tools is not used in cooking omelet?

a. Bowls b. Fork c. Sauté pan d. Skimmer
___________22. Which of the following is true in plating egg dishes?
a. Choose serving dish small enough to let each food item stand out
b. Play with color and texture
c. Protein dish should cover half of the plate
d. Use even numbers in setting the dish.

___________ 23. Which of the following sources of starch is rarely used in manufacturing food starch?
a. Cassava b. Corn c. Potato d. Rice

___________24. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain,
wash or cook ingredients from liquid.
a. Canister b. Colander c. Mixing bowl d. Soup bowl

___________25. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in
batter or whipped cream.
a. Paring knife b. . Rubber spatula c. Wire whisk d. Wooden spoon

______________26. t is a chamber or compartment used for cooking, baking, heating, or drying.

a. Blender b. Burner c. Mixer d. Oven

______________27. It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the
egg.
a. Chalaza b. Germinal disc c. Shell d. Yolk

______________28. Types of Fried egg that Cook slowly without flipping until white is completely set but yolk is still
soft and yellow.
a. Sunny side up b. Basted c. Over easy d. Over medium

______________29. Types of Fried egg that can Fry and flip over. Cook just until the white is just set but the yolk is
still liquid.
a. Over medium b. Over easy c. Basted d. Sunny side up

______________30. Fry and flip over. Cook until the yolk is completely set.
a. Over hard b. . Over easy c. Sunny side up d. Over medium

_______________31. This is an opposite to the basic principle of low temperature egg cookery. The omelet cooks so
fast that its internal temperature never has time to get too high
a. High Heat. b. low heat c. medium heat d. low-high heat

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_______________32. It is a disease that results from eating food containing toxins from bacteria, molds or certain
plants or animals.
a. Food-borne illness b. Food-borne infection c. Food-borne intoxication d. Food
Poison

_______________33.. It is the removal of visible soil while sanitizing means reducing the number of harmful
microorganisms by using very hot water or a chemical sanitizing solution. To be effective, cleaning and sanitizing
must be two-step process
a. Cleansing b. cleaning c. washing d. waving

_______________34. Why do you need to eat eggs?

a. Because it is considered a complete food

b. Because it contains vitamin A
c. Because it contains Vitamin B
d. Because it contains Vitamin C

_______________35. These are foods that may have health benefits beyond their traditional nutritional value.
a. Functional foods c. Nutritional foods
b. Fractional Foods d. Frictional Foods
________36. Why Eggs considered as designer food?
a. Because these are foods that have been modified through biotechnology to enhance their quality or
nutritional value.
b. Because these are foods that have been modified through agent to enhance their quality or nutritional
value.
c. Because these are foods that have been modified through preservation to enhance their quality or
nutritional value.
d. Because these are foods that have been used to enhance their quality or nutritional value.

_______________37. How to encourage the egg protein to set faster?

a. Add sugar to the water
b. Add vinegar and salt to the water
c. Add vinegar and sugar to the water
d. Add Salt and sugar to the water

_______________38. It reduces the risk of cataracts and macular degeneration.

a. lutein and zeaxanthin c. lhitine
b. zenthamin and lactine d. zeaxanthin

_______________39. During the beating of eggs. Foam is formed _____________________.

a. When the sugar was added
b. when the albumen surrounds a colloidal system of air bubbles
c. when salt and sugar was added
d. When white becomes an opaque mass when cooked

______________40. What happen when the gel toughens at high temperature?

a. the white becomes an opaque mass when cooked at a temperature of 620C. For egg yolk,
coagulation starts at 650C.
b. the white becomes an opaque mass when cooked at a temperature of 1000C. For egg yolk, coagulation
starts at 150C.
c. the white becomes an opaque mass when cooked at a temperature of 620C. For egg yolk, coagulation
starts at 400C.

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 d. the white becomes an opaque mass when cooked at a temperature of 350C. For egg yolk, coagulation
starts at 400C.

______________41. Why yolks of eggs sometimes become greenish during cooking,?

a. It may also be a result of cooking too long at very high temperature.
b. It may also be a result of cooking too long at very low temperature.
c. It may also be a result of cooking too long at very medium temperature.
d. It may also be a result of cooking too long at very low high temperature.

______________42. This method involves breaking the egg and using both the yolk and white during cooking?
a. Eggs prepared out of the shell
b. Eggs cooked in a shell
c. Eggs cooked in a shell
d. Eggs cooked in a high temperature

________________43. What will you do to avoid cracking of the eggs during cooking?
a. refrigerated eggs should be warmed at ambient temperature before cooking.
b. Eggs should be cooked within a minimum period and cooled immediately in running water after cooking.
c. refrigerated eggs should be warmed at high temperature before cooking.
d. refrigerated eggs should be warmed at low temperature before cooking.

_______________44. This are used in preparations such as salad dressings, eggnog, or desserts, where the
traditional recipe may have indicated that the eggs should be raw.
a. Fresh eggs c. Golden Eggs
b. Pasteurized eggs d. White eggs

_________________45. It is weakest at the germinal disc and tends to become more fragile as the egg ages.
a. Vitelline c. Germinal Disc
b. Membranes d. latebra

II. LABELING

Direction: Name the parts of the egg base on the picture below and use the words inside the box.

1.
5.

6.

2.
7.

3.
.

4. 8.
9.

10.

a. Thick Albumin e. Yolk i. Air cell Page 8 of 9

b. Thin Albumin f. Vitelline Yolk Membrane k. Outer shell Membrane
c. Chalaza g., Germinal disc
d. Shell h. Inner shell Membrane
Prepared by: Checked by: Noted by:

LORIE MAY A. MARCOS VIRGILIO H. ROXAS ANTHONY M, NAVOR

JHS TEACHER – I HEAD TEACHER III PRINCIPAL II

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