BETHEL ACADEMY- NAVARRO CAMPUS

REVIEWER - HELE

I. Encircle the letter of the correct answer.

1. Mixing ingredients with repeated round motions by an eggbeater or a

fork.
a. Beating b. Blending
c. Chopping d. Creaming
2. Mixing two or more ingredients together using a spoon or an electric
mixer at low speed.
a. Beating b. Blending
c. Chopping d. Creaming
3. cutting food like pork, carrots, and onions into small pieces using a
chopping knife.
a. Beating b. Blending
c. Chopping d. Creaming
4. Process of beating or mixing ingredients with the use of a spoon or an
electric mixer to make the mixture light and fluffy.
a. Beating b. Blending
c. Chopping d. Creaming
5. To cut into cubes about one-half inch or more, depending on the
desired size.
a. Dicing b. Paring
c. Peeling d. Slicing
6. Cutting off the outer part of a fruit or vegetable with the use of a peeler
or a paring knife.
a. Dicing b. Paring
c. Peeling d. Slicing
7. Process of removing the skin of fruits, like bananas and oranges.
a. Dicing b. Paring
c. Peeling d. Slicing
8. Cutting foods into pieces, as in small cubes like carrots, potatoes, or
strips like cabbages, Baguio beans, and turnips.
a. Dicing b. Paring
c. Peeling d. Slicing
9. Cutting into fine pieces or shreds using a grater.
a. Grating b. Pounding
c. Mincing d. Scraping
10. Process of pulverizing foods using a mortar and pestle.
a. Grating b. Pounding
c. Mincing d. Scraping
11. Cutting or chopping into smaller pieces as in onion or garlic.
a. Grating b. Pounding
c. Mincing d. Scraping
12. Removing the skin of carrots or chayote by holding the knife over the
surface of the vegetables and thinly scraping off the skin.
a. Grating b. Pounding
c. Mincing d. Scraping
13. Pressing or cracking the hard cover to open and draw out the seeds or
the meat.
a. Shelling b. Marinating
c. Straining d. Beating
14. Letting food stand in a mixture of soy sauce, lemon juice.
a. Shelling b. Marinating
c. Straining d. Beating
15. Separating the solid pieces of food from the liquid through a strainer or
a piece of cloth.
a. Shelling b. Marinating
c. Straining d. Beating
16. Cooking food by immersing it in a pan of water and letting it boil until
the food is cooked.
a. Boiling b. Baking
c. Frying d. Broiling
17. Biscuits, breads, cakes, and pastries are baked inside a hot oven.
a. Boiling b. Baking
c. Frying d. Broiling
18. Cooking food in hot oil or lard.
a. Boiling b. Baking
c. Frying d. Broiling
19. Pork, fish, or chicken cooked over charcoal.
a. Boiling b. Baking
c. Frying d. Broiling
20. Cooking food over a pan of boiling water.
a. Steaming b. Sautéing
c. Toasting d. Roasting
21. Cooking food with little fat or oil in a frying pan with garlic.
a. Steaming b. Sautéing
c. Toasting d. Roasting
22. Browning food or slices of bread over a glowing chamber in an oven
or in a bread toaster.
a. Steaming b. Sautéing
c. Toasting d. Roasting
23. Cooking food in an enclosed hot oven or over live charcoal.
a. Steaming b. Sautéing
c. Toasting d. Roasting
24. Process of keeping liquid at a temperature just below boiling point so
that bubbles may form but not break on the surface.
a. Steaming b. Sautéing
c. Simmering d. Roasting
25. It consists of big and small plates, cups, and saucers used for dining.
a. Dinnerware b. Glassware
c. Flatware d. Table coverings
26. It consists of drinking glasses and other glassware used to drink water
and other beverages.
a. Dinnerware b. Glassware
c. Flatware d. Table coverings
27. It is commonly known as silverware and consists of spoons, forks, and
knives.
a. Dinnerware b. Glassware
c. Flatware d. Table coverings
28. These are tablecloths or place mats that can be made of cloth or
vinyl.
a. Napkin b. Placemat
c. Table setting d. Table coverings
29. It can also be used to protect clothes, keep hands and face clean
while eating.
a. Napkin b. Placemat
c. Table setting d. Table coverings
30. It is the simplest and most natural method of preserving food products.
a. Drying b. Salting
c. Sweetening d. Sugar preservation
31. This is done by sprinkling salt and soaking them in a brine solution.
a. Drying b. Salting
c. Sweetening d. Sugar preservation
32. Preserving food in sugar is commonly done at home.
a. Drying b. Salting
c. Sweetening d. Sugar preservation
33. Soaking or cooking in thick syrup and storing in sterilized bottles.
a. Drying b. Salting
c. Sweetening d. Sugar preservation
34. Method of preserving food with the use of a mixture of vinegar, salt,
sugar, and a little spice.
a. Pickling b. Refrigeration
c. Use of preservatives d. Smoking
35. Prevents spoilage of food by keeping the temperature low to prevent
the development of bacteria and fungi.
a. Pickling b. Refrigeration
c. Use of preservatives d. Smoking
36. A traditional method of preserving food using natural preservatives like
table salt, sugar, vinegar, spices, and the natural oils of the foods being
preserved.
a. Pickling b. Refrigeration
c. Use of preservatives d. Smoking
37. This is done by putting fresh fish in rattan and bamboo trays and
cooking them by steam and smoke.
a. Pickling b. Refrigeration
c. Use of preservatives d. Smoking
38. It is the means of taking risks to offer goods or services to a specific
market for the purpose of making a profit.
a. Entrepreneurship b. Marketing
c. Business venture d. Investing
39. It refers to people, institutions, organizations, or agencies that will use or
avail of the products or services.
a. Market b. Capital
c. Manpower d. Technology
 40. This is the most important factor to consider in putting up a business.
a. Market b. Capital
c. Manpower d. Technology
41. An entrepreneur always thinks not only of what he/she wants to
accomplish in the here and now but also in the long term.
a. Opportunity seeker b. Goal setter
c. Persistent d. Self-confidence
42. It is a quality of entrepreneur to act on a new business opportunity.
a. Opportunity seeker b. Goal setter
c. Persistent d. Self-confidence

II. Match column A with column B. Write the letter of the correct answer on the
space provided.
A B
1. Small business employing a small A. Small scale
number of employees. Enterprises
2. Its asset size range from Php 50, 000
with six to nine workers. B. Sole or Single
3. Type of business that employs a Proprietorship
small number of workers and does not
have a high volume of sales. C. Large Enterprises
4. It is medium scale enterprises with
a capital of over Php 20 million and D. Partnership
employing 200 or more workers.
5. This is a most common form of business E. Micro Enterprises
organization operated by a single individual.
6. It is a form of business organization owned F. Corporation
by two or more persons who call themselves
partners.
7. It is composed of more than five owners G. Cottage Enterprises
who call themselves stockholders.

III. Identify what is being described in the sentence. Write your answer on the
space provided.

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