THIRD QUARTERLY ASSESSMENT IN

TECHNOLOGY AND LIVELIHOOD EDUCATION GRADE 8

S.Y. 2022-2023

Name: _________________________________ Section: ______________ Score: ____

Parent’s signature: ____________________ Date Taken: ________________________

DIRECTIONS: Each item in this test consists of a question or an incomplete statement

with four options lettered A, B, C, and D. Choose the letter which
corresponds to the best answer. Write it on the blanks provided before
each number. USE CAPITAL LETTERS ONLY.

I. PREPARE SALTING AND CURING SOLUTIONS AND MIXTURES

For numbers 21-25, identify what method of salting and curing is being
asked.

1. Artery Pumping 4. Salt Kills Microbes

2. Pickle Curing 5. Stitch Pumping
3. Salt Dries Food 6. Tumbling/Massaging

______ 21. It is used to preserve beef jerky by keeping it dry, and it prevents the
butter from spoiling.
A. 1 C. 3
B. 2 D. 4

______ 22. In very high salt solutions, many microbes will rupture due to the difference
in pressure between the outside and inside of the organism.
A. 1 C. 3
B. 2 D. 4

______ 23. This procedure is limited to the curing of hams, and in some cases, arm or
shoulder.
A. 1 C. 3
B. 2 D. 4

______ 24. In this process, salt, sugar, nitrite, and often phosphate and ascorbic acid
are mixed in water to form a pickle solution.
A. 1 C. 3
B. 2 D. 4

______ 25. A single needle with multiple openings or multiple needles with single
openings may be used to inject the pickle solution into the meat.
A. 3 C. 5
B. 4 D. 6

______ 26. You are a chef at a restaurant and want to keep your meat dishes fresh for
as long as possible. What is one reason why you might choose to
use salt or cure your meat?
A. To enhance the flavor of the meat
B. To increase the moisture content of the meat
C. To create a new product that the customers will surely like and will
help you gain income
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D. To draw out moisture from the meat and create an inhospitable

environment for bacteria to grow

______ 27. You are a home cook and are concerned about the health implications of
consuming large amounts of sodium. How can you still use salting and
curing to preserve your food while limiting your sodium intake?
A. Use soy sauce instead of salt to achieve less sodium intake.
B. Use vinegar instead of salt to limit your sodium intake.
C. Soak the food in water after salting or curing to remove excess salt.
D. Do not use salting or curing at all.

______ 28. You are living in a remote area where refrigeration is not available. What is
one reason why you might choose to salt or cure your food?
A. To make it taste better
B. To increase the nutritional content of the food
C. To create a hospitable environment for good bacteria to grow
D. To increase the shelf life of the food

______ 29. You are a student who wants to prepare a healthy snack that will keep for a
long time without refrigeration. What is one ingredient you can use to
make a healthy, long-lasting snack?
A. Fresh fruit C. Nut butter
B. Yogurt D. Crackers

______ 30. Which of the following is a common example of cured meat?

A. Roast beef C. Grilled chicken
B. Ham D. Broiled fish