LORD’S GRACE INTEGRATED SCHOOL OF BULACAN, INC.

Graceville 1, Muzon, City of San Jose Del Monte, Bulacan

Email: lordsgraceintegratedschool@yahoo.com

2nd Monthly Examination

In
Technology and Livelihood Education 10

I. Multiple choice
Direction: Encircle the letter of the correct answer
1. Gourd family: pumpkin Fruits and vegetables: ________
a. Beans b. cucumber c. tomato d. corn
2. Roots and tubers: potato Cabbage family: ________
a. Cauliflower b. onion c. turnip d. avocado
3. Leafy greens: lettuce Onion family: __________
a. Leek b. cauliflower c. tomato d. avocado
4. Stalks, stems, and shoots: Asparagus Mushrooms: _________
a. Beans b. Button c. turnip d. corn
5. Cabbage family: ________ Onion family:________
a. Brussels/ tomato c. Sweet potato/ onion
b. Peas/ corn d. broccoli/ garlic
6. Which of the following vegetables is rich in carbohydrates?
a. Legumes, peas, and beans c. Mushroom, tomatoes, and radish
b. Nuts, olives, and avocado d. Seeds, roots, and tubers
7. What is the flavor component of vegetables which gives strong flavor and odor to
some vegetables like onions, leeks, garlic, chives, cabbage and broccoli?
a. Flavonoids c. Glutamic acid
b. Sugar d. Sulfur compounds
8. Which tool is used to drain excess water after washing vegetables?
a. Bowls b. Colander c. Steamer d. Utility tray
9. Which of the following is cooking by placing blanched or raw vegetables in the
pan, adding liquid (stock, water, wine) then covering and cooking it slowly?
a. Boiling b. Baking c. Braising d. Sautéing
10. Which fat soluble compound is responsible for the green coloring if plants?
a. Anthocyanin b. Chlorophyll c. Carotenoids d. Lycopene
11. Mrs. Cabrillas needs more supply of Vitamin A. which of the following will she
eat to give her the nutrient she needs?
a. Alugbati b. Potatoes c. Lettuce d. Saluyot
12. Used to hold items while chopping
a. Colander b. Paring knife c. Chopping board d. chef’s knife
13. The natural sugar that provides the sweetness in vegetables.
a. Frutos b. Fraction c. Sugar d. Fructose
14. The yellow, orange to red soluble pigments found in plants
a. Chlorophyll b. Carotenoids c. Flavonoids d. Pigment
15. This forms a product called monosodium glutamate when combined with salt.
a. MSG b. Glutamic acid c. Sugar d.
Sulfur compound

II. Matching type

16. Paring knife a. For cooking vegetables (steam or

17. Chopping board bake)
18. Colander b. For sautéing or stir frying vegetables
19. Oven c. Used to drain excess water after
20. Sauté pan washing
d. Used in paring
e. Used to hold item while chopping

III. Give what is asked in each item

 LORD’S GRACE INTEGRATED SCHOOL OF BULACAN, INC.
Graceville 1, Muzon, City of San Jose Del Monte, Bulacan
Email: lordsgraceintegratedschool@yahoo.com

21-25. Give 5 examples of vegetables rich in vitamin A

26-30. Give 5 examples of vegetables rich in Vitamin C
31-35. Give 5 examples of vegetables that is high in moisture content
36-40. Rich in vitamin B-complex

IV. Enumeration
41-50. Factors to consider in choosing good quality of vegetables
 LORD’S GRACE INTEGRATED SCHOOL OF BULACAN, INC.
Graceville 1, Muzon, City of San Jose Del Monte, Bulacan
Email: lordsgraceintegratedschool@yahoo.com

Vegetable Classification Nutrient

Chayote 51 52.
Corn 53. 54.
Artichoke 55. 56.
Sweet potato 57. 58.
Leeks 59. 60.
V. Complete the table below

VI. Enumeration
61-65. Steps in preparing fresh vegetables
66-75. Basic knife cuts
76-85. Different colors of chopping board and where is it used for
86-90. Benefits of eating vegetables