Second periodic exam

grade 10
T.L.E
Name :____________________ Score:__________

Date:_____________________

Instruction: Read the question carefully and write your answer on the space provided

___________1. What do fish use to sense changes in their aquatic environment?

a. Fins b. Gills c. Nose d. Eyes

____________ 2. Where to sea urchins categorized?

a. Fish b. Slugs c. shellfish d. Arachnids

____________3. How many percent does our ocean holds of the Fish population

a. 42 b. 45 c. 41 d. 48

____________4. What is the purpose of fish scales?

a. Shield from predators

b. Prevent too much water from being absorbed
c. Use to breath
d. Use for combat

___________5. Which body shape of fish tend to be stationary?

a. Round fish b. flat fish c. Starfish d. Shellfish

__________ 6. This type of fish body that move in open and moving water and sometimes describe as torpedo
shape.

a. Round fish b. Flat fish c. Starfish d. Shellfish

___________7. This type of fish is nonsymmetrical in that they produce four fillets of different sizes.

a. Round fish b. Flat fish c. Starfish d. Shellfish

__________ 8. Which of the following is not a fish categorized as roundish.

a. Salmon b. sardines c. Tilapia d. Tuna

__________ 9. How many percent of fat does a fish need to be considered lean?

a.Less than 3 percent

b.More that 3 percent
c. Exactly 3 percent
d.5 percent or more

________ 10. How many percent does a fish need to be considered fatty fish?

a.18-20 percent
b.10-12 percent
c. 15-25 percent
d.12-30 percent
II. Categorized the following vegetables according to their Classification

Roots Bulbs Shoots Leafy greens Brassicas Fruit Pods and

vegetables seeds

Carrots
II. List down that Steps turnips
of cleaning fishcassava
from Le Cordon Bleu gabi
(2011). onions leeks

garlic shallots celery fennel root asparagus Spinach

1. ___________________________________________________________________________________
artichokes watercress Bok choy lettuce Swiss chard sorrel

Broccoli cauliflower Brussels Sprout cabbage tomatoes cucumber

2. ___________________________________________________________________________________
Avocadoes squash eggplant bell pepper chilies corn

Green peas string beans lima soy fava radish

3. ___________________________________________________________________________________

4. ___________________________________________________________________________________

5. ___________________________________________________________________________________

Prepared By: Checked By: Approved By:

Jayvee A. Agarpao, LPT Maricel P. Tinaza, LPT Norma O. Sambu, PhD.

A.P Teacher Academic Coordinator/ School Principal
Assistance Principal