Republic of the Philippines

Region XII
Department of Education
Punong Grande National High School

SECOND PERIODICAL EXAMINATION IN TECHNOLOGY AND LIVELIHOOD EDUCATION

COOKERY 9

Name:_________________________________________________________ Score:___________________
Section:________________________________________________________ Date:___________________
Directions: Read and analyze the questions carefully. Write only the letter of your answer on your answer sheet of
paper.

1. In what particular part of the fish to which scissors is applicable?

a. fins of fish c. head of the fish
b. scales of fish d. any part of the fish
2. In mixing or stirring mixture of salt and small fish for salting, what device is being
used?
a. wooden vat c. wooden shovel
b. earthen pots d. plastic container

3. In measuring salinity of a brine, which among the following given device is used?
a. beaker c. thermometer
b. salinometer d. refractometer

4. Which among the following given is an equipment used to retain the freshness of
the raw foods?
a. oil Drum c. refrigerator
b. wooden Vat d. plastic Container

5. In measuring solid or dry ingredients, which of the following is used?

a. beaker c. measuring cup
b. panandok d. measuring spoon

6. In scooping cooked fish from a boiling brine, which among the choices is used?
a. tong c. measuring cup
b. panandok d. wooden shovel or spade

7. Which among the choices below is used in collecting sun dried fish?
a. bakol c. baklad
b. bistay d. dinarayan

8. If bamboo poles are used to hold baklad, what is the use of the baklad?
a. drying c. collecting
b. smoking d. transportin

9. Among the following given choices below, what particular tools is designed to
remove scales of fish? 3
a. scissors c. descaler or scaler
b. filleting knife d. knife and chopping board

10. What tool is used for picking or handling food?

a. tong c. measuring cup
b. panandok d. wooden shovel or spade
Test II Identification
Select your answer that correspond to given definition inside the Box.

Food Safety Cleanliness Microbiology Microorganisms

Food Infection Food Intoxication Food Spoilage

Food borne Illness Sanitation

1. Is the absence of visible soil or dirt and is not necessarily sanitized.

2. Any substance whether simple, mixed or compounded that is
used as food, drink, confectionery or condiments.
3. Microbial infection resulting from ingestion of contaminated
foods.
4. Is a health of being clean and conducive to health.
5. The branch of biology that deals with microorganisms and their
effect on other microorganisms.
6. Is overall quality of food fit for consumption.
7. type of illness caused by toxins. Under favorable condition
certain bacteria produce chemical compounds called toxins.
8. A disease carried or transmitted to people by food
9. Means the original nutritional value, texture, flavor of the food
are damaged, the food become harmful to people and unsuitable to eat.
10. Organism of microscopic or submicroscopic size. (bacterium,
protozoan).

Test III. Fill in the Blanks.

How to wash hands?

• 1) Use the hand washing 1. with running at approximately 2.

and liquid soap.
• 2) Lather hands and 3. arms
• 3) Rub hands for at least 4. seconds
• 4) Wash hands thoroughly, paying attention to 5. .
• 5) Rinse in 6. . Turn off the 7. with paper
towel in your hands
• 6) Dry 8. using paper towel or air dryer. Not 9. or 10. .

“I would prefer even to fail with honor than win by cheating”-Sophocles

Prepared by:
Leandro G. Palencia
PSB TLE Teacher