Republic of the Philippines

Department Of Education
Division of Agusan del Norte
Buenavista District IV

SIMBALAN NATIONAL HIGH SCHOOL

GRADE 10 TLE
SUMMATIVE TEST

Name: _____________________________________ Section: ___________________

Teacher: JUVY ROSE T. AMORA Date:___________________

MULTIPLE CHOICE: Choice the letter of the correct answer. Write your answer on separate sheet
of paper.

_____1. What changes in speech does an intoxicated person has?

A. Person becomes quiet. C. Volume of speech becomes calm.
B. Talking in a normal manner. D. Speech becomes slower and slurred.

_____2. This is part of most culture that will be served with or without meals.
A. Alcohol B. Appetizer C. Dessert D. Soup

_____3. In the level of alcohol intoxication, what is the posture of an aggressive person?
A. Leaning forward B. Shrinking C. Upright or straight D. Upstanding

_____4. Which physical characteristics behavior of an assertive person as indication that a person is intoxicated?
A. Fast and deliberate B. Fast and jerky. C. Measured pace D. Slow and founding

_____5. This is commonly defined as a beverage that contains 10 grams of pure alcohol.
A. Red wine drinks B. Spirit drinks C. Standard drinks D. White wine drinks

_____6. How can we easily identify if a person is intoxicated?

A. Alcohol intake B. Slurred speech eyes C. Steady D. Vomiting

_____7. What do you call a person whose body is affected by alcohol?

A. Alcoholic B. Drunkard C. Intoxicated D. Tippler

____8. Which of the following is a sign of intoxication in terms of moods, behavior and conduct of a person?
A. Appropriately affectionate. C. Small changes in mood overtime.
B. Becoming isolated from group. D. Being less affectionate to strangers.

____9. What type of drug interactions can occur when mixed with alcohol?
A. Cardiac arrest B. Hypertension C. Increased or hastened impairment D. Vowel movement

____10. Where does alcohol go after its swallowed?

A. Kidneys B. Large intestine C. Small intestine D. Stomach

____11. This is the greatest influence on how each person’s behavior and actions, the way a group interacts and the
general conduct within the premises.
A. Binge drinking B. Drinking behavior C. Drinking spiking D. Intoxication

____12. What will happen to the liver when you drink alcohol while taking painkillers?
A. It creates bottleneck C. It creates fats
B. It creates a hole D. it will damage the liver

_____13. This is the main organ that removes alcohol from the bloodstream.
A. Heart B. Kidney C. Liver D. Stomach
_____14. Drinking behavior depends on the following factors EXCEPT:
A. The drink B. The drinker C. The environment D. The server

_____15. The following are the reasons why alcohol affects different people in different ways EXCEPT:
A. Amount of food eaten B. Persons height C. Speed of drinking D. Strength of drink

_____16. Which of the following statements is CORRECT?

A. The more alcohol and/or the shorter the time period, the higher the Blood Alcohol Content.
B. Children of parents with no history of alcoholism are at a four times greater risk for developing alcoholism.
C. Women who are taking some birth control pills and or are in the premenstrual time in their cycle may have a lower
Blood Alcohol Content BAC.
D. Women tend to have a lower percentage of body fat, which increases the percentage of lean body mass that can
distribute the concentration of alcohol.

_____17. How many minutes does it take for an alcohol to reach the liver?
A. 20 minutes B. 25 minutes C. 30 minutes D. 35 minutes

_____18. Which of the following statement is TRUE when handling intoxicated person?
A. Offer cocktails to intoxicated customers.
B. You must be disrespectful in your approach to the intoxicated customer.
C. Louder your voice when talking so that the intoxicated customer will hear you.
D. Provide assistance to intoxicated customer to enable them to still enjoy their experience

_____19. The following are steps in handling intoxicated customers EXCEPT

A. Alternatives B. Avoid put-ups C. Clarify refusal D. Report

_____20. Which of the following is a strategy to avoid drinking spiking?

A. Dispose of attended drinks.
B. Warn customers to leave drinks unattended.
C. Do not mind people offering to take the affected person home.
D. Have a policy regarding the maximum number of shots per drink, even in cocktails

_____21. This is a very harmful practice of drinking too much in a short period of time or in one-off episodes.
A. Alcohol intoxication B. Alcohol overdose C. Binge drinking D. Drink spiking

____22. When an intoxicated customer will be asked to leave the premises, why do you need to notify his or her
friends?
A. Intoxicated people might hurt someone.
B. Notifying friends will lessen the burden.
C. Intoxicated people need to be taken home by their friends.
D. Intoxicated people are more likely to listen their own friends than those authority.

_____23. These irons are smaller and lighter than standard irons.
A. Basic Clothes Iron B. Deluxe Clothes Iron C. Travel Irons D. Vertical Steam Iron

_____24. This ironing tool is used for pressing curves, great for getting that point out of the end of your dart or
shaping a princess seam.
A. Flat Iron B. Iron Cleaners C. Tailor’s Ham D. Sleeve Roll

_____25. Which is TRUE about sleeve board?

A. This is great for hemming pants and pressing cuffs.
B. This is used to iron a seam without leaving a dent on the right side from the seam allowance.
C. This is used for pressing curves, great for getting that point out of the end of your dart or shaping a princess seam.
D. This is used to slide into narrow opening, such as sleeves, to help press the seam without creasing the fabric in
unwanted places.

_____26. Which of the following tool has a surface with a narrow end and adjustable height?
A. Cuff Clam B. Flat Iron C. Ironing Board D. Steam Iron

_____27. What is the temperature applied in ironing a polyester textile?

A. 200°C B. 148°C C. 300°C D. 250°C

_____28. What letter is formed in folding a short sock?

A. Letter C B. Letter I C. Letter T D. Letter Y

_____29. Which of the following statement is a step in folding a dress shirt?

A. Grab the bottom hem and fold the bottom third of the shirt up.
B. Fold twice bringing either the right or left edge to the opposite edge.
C. Fold in half by bringing either the right or left edge to the opposite edge.
D. Bring each side edge in to the center one at a time like you are folding a piece of paper in thirds.

_____30. How will you fold fitted and flat sheet?

A. Fold twice bringing either the right or left edge to the opposite edge.
B. Fold in half by bringing either the right or left edge to the opposite edge.
C. Bring each side edge in to the center one at a time like you are folding a piece of paper in thirds.
D. Bring your right hand to your left, and fold the corner on your right hand over the one in your left, so the corner on
top is right side out.

_____31. Why do we need to avoid making the sleeves overlap to each other?
A. It will be crumpled.
B. It will make the shirt take up less space.
C. It will make the shirt take up more space than necessary.
D. It will make the shirt take up enough space than necessary.

_____32.Who physically counts each soiled item on the floor and enters the figures into the Room Linen contract
sheet?
A. Floor Manager B. Floor Supervisor C. Housekeeping Staff D. Laundry Staff

____33. It is a record of all guest names and room numbers whose laundry or dry- cleaning has been received for
processing.
A. Acknowledge Receipt B. Laundry List C. Notification Form D. Summary Sheet

____34. If stains or damage are found in the item, the valet runner or room attendant who picks up the laundry will fill
up the guest ______ to notify the guest of noted damage or any discrepancy.
A. Acknowledge Receipt B. Laundry List C. Notification Form D. Summary Sheet

____35. This will be added to the guest account either by the linen room or housekeeping staff via computer or a copy
of the summary sheet will be given to the reception area for posting.
A. Laundry Charges B. Food Charges C. Room Charges D. Room Service Charges

_____36. Which of the following can be considered as a characteristic of a good quality vegetable?
I. Absence of decay or insect infestation
II. Have a different smell
III. Smell should be good
IV. The stem and leaves re already dried

A. I, II B. II, III C. I, III D. II, IV

____37. Mrs. Cabrillas needs more supply of Vitamin A. Which of the following will she eat to give her the nutrient
she needs?
A. Alugbati B. Potatoes C. Lettuce D. Saluyot

____38. Which of the following vegetables are rich in carbohydrates?

A. legumes, peas, and beans C. Mushroom, tomatoes, and radish
B. Nuts, olives, and avocado D. Seeds, roots, and tubers

____39. Which fat-soluble compound is responsible for the green coloring of plants?
A. Anthocyanins B. Carotenoids C. Chlorophyll D. Lycopene
_____40. Chef Shaneshan will cook chopsuey. She is about to remove the hard core of a cabbage. Which of the
following knife will she use?
A. Butcher knife B. Channel knife C. Cutting knife D. Paring knife

_____41. What kind of proper cutting techniques and cooking of vegetables?

A. Arrangement on the plate C. Professional Skills
B. Good preparation and cooking techniques D. Visual Sense

_____42. What is the flavor component of vegetables that gives strong flavor and odor to some vegetables like onions,
leeks, garlic, chives, cabbage, and broccoli?
A. Flavonoids B. Glutamic acid C. Sugar D. Sulfur compounds

_____43. Which of the following vegetables is cooked uncovered?

A. Fruit vegetables B. Green vegetables C. Roots and tubers D. Yellow vegetables

_____44. Vitamins that keep our eyes and skin healthy and it helps protect against infections.
A. Vitamin A B. Vitamin B C. Vitamin C D. Vitamin D

_____45. It is the ability to perform according to required standards.

A. Balance B. Portion size C. Professional Skills D. Visual Sense

____46. Which of the following are essential factors of food presentation?

A. Arrangement B. Balance C. Portion size D. Professional Skills

_____47. The following are essential factors of food presentation EXCEPT?

A. Arrangement B. Balance C. Portion size D. Vegetable Rings

_____48. Which visual sense technique displays creativity in plating presentations of chefs?
A. Arrangement on the plate C. Portion size
B. Balance D. Visual sense

_____49. Which cooking method is healthy?

A. Boiling B. Broiling C. Frying D. Grilling

_____50. It refers to the selection of foods and garnishes that offer variety and contrast.
A. Arrangement B. Balance C. Portion size D. Visual Sense

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Prepared by: JUVY ROSE T. AMORA