QUARTER 1 SUMMATIVE TEST

Technology and Livelihood Education 10

Household Services

Name: ___________________________ Date: ___________________

Grade and Section: ____________________ Teacher: ________________
Multiple Choice: Read each item carefully and choose the correct answer from the given choices.
________ 1. The process of buying the right amount of food at the right time, from the right place and from the
right source.
a. Purchasing c. Storing
b. Serving d. Receiving
_________ 2. A guide in cooking that tells exactly how to cook a certain dish.
a. Meal c. Recipe
b. Menu d. Meal Pattern
_________ 3. This refers to the amount of the single portion of a final product.
a. Ingredients c. Serving size
b. Recipe yield d. Volume of ingredient
_________ 4. The following are agencies that monitors and evaluates the procession of foods, drugs, and other
related products of manufacturers to ensure the standard quality for safety of the market, except one;
a. Department of Health c. Food and Drug Administration
b. Department of Trade and Industry d. National Nutrition Council
_________ 5. Cooking process where food is first browned in a small amount of fat in a slow heat.
a. Braising c. Roasting
b. Poaching d. Stewing
_________ 6. Cooking method where heat is conducted without moisture and no water is added.
a. Broiling and Grilling c. Smoke
b. Combination Method d. Dry heat
_________ 7. Refers to the name of the product.
a. Ingredients c. Recipe Title
b. Recipe Yield d. Serving Size
_________ 8. The range of room temperature where bacteria multiply rapidly
a. 5.32 to 60°C c. 10 to 48.8 °C
b. 7.22 to 60°C d. 15.5 to 52°C
_________ 9. These are the food items used in the recipe.
a. Ingredients c. Meal
b. Dish d. Menu
_________ 10. Process that includes storage, preparation and disposal of food.
a. Food Safety Handling c. Purchasing
b. Marketing d. Management
_________ 11. Process where food is repeatedly basted with highly seasoned.
a. Baking c. Grilling
b. Barbecuing d. Steaming
_________ 12. Cooking in an open grid over a heat source which is below the food
a. Broiling c. Grilling
b. Frying d. Roasting
_________ 13. It is the one that specifies the exact amount of ingredients.
a. Standardized recipe c. Cost Sheet
b. Quantifying recipe d. Preparation Instruction
_________ 14. It is a carry-over cooking where the heat is retained by the food even after it has been removed
from the source of heat.
a. Combination Method c. Dry heat
b. Moist Heat Method d. Roasting
_________ 15. What is it called when harmful organisms from one food contaminate other foods?
a. Hand to food contamination c. equipment to food contamination
b. Food to food contamination d. none of the above
_________ 16. Which of the following bacteria cannot survive when oxygen is present?
a. Facultative bacteria c. Anaerobic bacteria
b. Facultative anaerobic bacteria d. Microaerophilic organisms
_________ 17. A process of cooking food where you boil liquid where you immerse the food quickly?
a. Parboling c. blanching
b. Poaching d. simmering
_________ 18. A daily routine that everyone should be familiar which a variety of preparation.
a. Garnishing c. serving
b. Cooking d. following the recipe
_________ 19. A condition wherein bacteria in food grows when there is long span of exposure to air from its
production.
a. Time c. oxygen
b. Temperature d. food
_________ 20. What happens when the cooked food develops moisture?
a. The food will be uncontaminated c. the food will be frozen
b. The food will eventually spoil d. the food will develop new flavor
_________ 21. This method of cooking requires small amount of fat generally using aa frying pan or a griddle
over a relatively high heat.
a. Deep fat frying c. grilling
b. Frying d. sautéing
_________ 22. This method involves cooking the food in flavorful boiling water or steam.
a. Combination Method c. Dry heat
b. Moist Heat Method d. Roasting
_________ 23. An individual who works and handles food.
a. Delivery man c. Food handler
b. Company President d. owner
_________ 24. This refers to cooking the food below the boiling point usually 85 to 96 degree C.
a. Steaming c. Stewing
b. Simmering d. sautéing
_________ 25. The method of cooking that uses pressure cooker producing steam with temperatures of 110-
116°C.
a. Parboiling c. pressure cooking
b. Poaching d. roasting

31. The following are effective purchasing steps and procedures except one:
a. Develop purchase orders c. Identify needs by planning
b. Estimate inventory of stocks d. Select and negotiate with vendors
32.
 Prepared by:

DANIECE CLAUDINE V. ALABA

T.L.E. 10 HOUSEHOLD SERVICES TEACHER

Answer Key:

1. A
2. C
3. C
4. C
5. D
6. D
7. B
8. A
9. A
10. A
11. A
12. B
13. C
14. B
15. A
16. B
17. B
18. B
19. A
20. A
21. D
22. D
23. D
24. D
25. D
26. A
27. D
28. D
29. B
30. A
31. A
32. D
33. C
34. B
35. B
36. A
37. D
38. B
39. C
40. A