NOTRE DAME OF MIDSAYAP COLLEGE

INTEGRATED BASIC EDUCATION

MIDSAYAP, COTABATO
A.Y. 2022-2023

Technology & Livelihood Education Grade 8 ___________

First Periodical Test
October 22, 2022 60
Name: ______________________________ Section: Grade 8- St. Francis
Teacher: CLAIRE JEE-ANNE A. BIENE, LPT

TEST I. MULTIPLE CHOICE

Directions: Read the following statements carefully, then choose the best answer from the given
choices. Write only the letter of your answer on the space provided.

______1. Which is the correct order for cleaning the gas stove?
A. Cleaning the stovetop, preparing the stove for cleaning, cleaning the burners
B. Preparing the stove for cleaning, cleaning the burners, cleaning the stovetop.
C. Preparing the stove for cleaning, cleaning the stovetop, and cleaning the burners.
D. Cleaning the burners, cleaning the stovetop, preparing the stove for cleaning

______2. Which of the following should be thrown out from the refrigerator?
A. Expired B. Inedible C. Moldy D. All of the above
______3. When we clean the refrigerator, we should never wash the glass shelf with hot water. The
reason for this is;
A. The hot temperature will melt the glass.
B. The hot temperature will damage the glass quality.
C. The glass shelf is difficult to wash if hot water is used.
D. The sudden temperature change could break the glass.

______4. The following can be used to clean the inside of the refrigerator EXCEPT;
A. Toothpaste
B. Detergent with downy
C. Baking soda and hot water solution
D. Vinegar and hot water solution

______5. Which of the following can be used in cleaning the refrigerator gasket?
A. Pure bleach
B. Pure Vinegar
C. ½ cup water and ½ cup vinegar solution
D. ½ cup vinegar and ½ cup bleach solution

______6. Clearing the deck in the kitchen means _________.

A. wiping down dust and crumbs.
B. cleaning the corners of the cabinet.
C. putting all the dirty dishes in the dishwasher.
D. putting away all of the items that do not belong in the kitchen.

______7. When cleaning the kitchen premises, which part of the kitchen should be cleaned first?
A. Sink B. Deck C. Floor D. Countertops and stovetop
_____8. When cleaning the kitchen premises, which part of the kitchen should be cleaned last?
A. Sink B. Deck C. Floor D. Countertops
_____9. Which of the following are components of diluted vinegar solution used for cleaning and
sanitizing?
A. Vinegar, salt, warm water
B. Vinegar, warm water, sugar
C. Vinegar, dish soap, sugar
D. Vinegar, warm water, dish soap

_____10. Which of the following can be used to absorb odor and keep kitchen smelling fresh?
A. Baking soda B. Brown sugar C. Iodized salt D. Baking powder

TEST III-A. IDENTIFICATION

Direction: Identify the kitchen symbols and the type of kitchen layout below.

Identify the kitchen symbols

11.____________________ 12.____________________ 13.____________________

14.____________________

Identify the Kitchen Lay-out

15.____________________ 16._____________________ 17._____________________

TEST III-B. IDENTIFICATION

18.____________________ 19._____________________ 20._____________________

Direction: Identify the use of
EGG in the following dishes.
21. Mayonnaise- ________________________ 25. Meatloaf- _____________________
22. Pancakes/Cupcakes ___________________
23. Sponge Cake/ Meringue _______________
24. Custard/Pudding _____________________

TEST IV. TRUE OR FALSE

Directions: Read the following statements carefully. Write TRUE if the statement is correct. If the
statement is false, underline the word which makes it wrong and write the correct word in the space
provided.
_____________26. Fruits that are “in season” are freshest and of the best quality.
_____________27 The fruits must be ripe and too mature.
_____________28. Choose those that are fresh and soft to touch.
_____________29. Fruits should be bright in color with no bruises or signs of decay.
_____________30. Fruits can serve as appetizers/cocktails.
_____________31. Enzymatic browning happens when cut fruits are exposed to carbon dioxide, and
the enzymes in the fruit hasten the chemical reaction.
_____________32. Vegetables are the succulent portions of garden plants used for food.
_____________33. Green, leafy stems and flowers of the vegetables should be fresh, wilted, and
freshly gathered.
_____________34. Tubers and bulbs of the vegetables should be bruised or with infected portions.
_____________35. Tomatoes should be allowed to ripen at room temperature before they are
refrigerated.
_____________36. Use a maximum amount of water in cooking vegetables.
_____________37. In buying beef and pork, be sure it is not artificially colored.
_____________38. In buying beef and pork, buy the proper cut appropriate for dish to be cooked.
_____________39. Pigs and cattle can be slaughtered anywhere.
_____________40. Veal is the kind of meat obtained from pig.
_____________41. In selecting fish, the eyes should be clear and full, not sunken.
_____________42. The fish should be cooked two days after buying.
_____________43. It should be fresh so as not to cause digestive disturbance.
_____________44. It should have a strong seaweed-like odor that is objectionable.
_____________45. The skin is shiny and tight, the gills are bright and red, and the flesh is firm.

TEST V. ENUMERATION
46-50.) Enumerate at least five (5) culinary uses of eggs.

46. _____________________________ 48. _____________________________

47. _____________________________ 49. _____________________________
50. _____________________________

TEST V. ESSAY
Directions: Answer the question concisely. Your answer will be graded based on the given criteria
below. (10 points)
Very Good Good Fair Poor
(5) (4) (3) (1)
Content
Grammar

51-60. How to prepare the poultry for cooking?

________________________________________________________________________________
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Prepared by: Checked by:

CLAIRE JEE- ANNE A. BIENE, LPT DIANNA B. QUENIKITO, MAHE

Subject Teacher Subject Coordinator

Noted:

CLAREZ CHARITY P. MOSKITO, MATCP

JHS Assistant Principal