Republic of the Philippines

Department of Education
BICOL FOR CHRIST MISSION ACADEMY, INC.
San Juan Evangelista St., Goa, Camarines Sur

4TH Monthly Examination

HELE 4
S/Y: 2023-2024
Name: ______________________________Grade Level/Strand ____________Score: ______________
Teacher: MS. JUNIE GRACE CASASIS Date: ____________________________

I. Choose the correct answer.

1. This is the mineral that prevent us from having goiter.

a. Calcium c. Iodine
b. Zinc d. Iron

2. An essential mineral that helps in building protein, healing damaged tissues and boosting the immune system.

a. Calcium c. Iodine
b. Zinc d. Iron

3. It keeps your eyes healthy and maintain your smooth skin. This can be found in leafy vegetable.

a. Vitamin A c. Vitamin D
b. Vitamin C d. Iron

4. It keeps your cells healthy and fight against infectious diseases and colds.

a. Vitamin A c. Vitamin D
b. Vitamin C d. Iron

5. Mineral that is vital for bone health, helps muscles to contract, and regulate normal hearth rhythms and nerve function.

a. Calcium c. Iodine
b. Zinc d. Iron

6. Known as the Go Food and helps your body to finish tasks with enough energy needed.

a. Food Pyramid c. Body-building food

b. Energy-giving food d. Body Regulating food

7. The group of food contain vitamins and minerals that make your body sustain its needed nutrients.

a. Food Pyramid c. Body-building food

b. Energy-giving food d. Body Regulating food

8. The proper and right combination of color, sizes, form, cuts and flavor must be pleasing to the eyes that stimulate your
appetite.

a. Affordable c. Presentation
b. Food Safety d. Palatable Flavor

9. Make sure that your food is clean and free from bacteria that can cause food poison and infection.

a. Affordable c. Presentation
b. Food Safety d. Palatable Flavor

10. The prepared food must be delicious that can make your family finish it.

a. Affordable c. Presentation
b. Food Safety d. Palatable Flavor

II. Identify what is being asked on the following question, Choose the correct answer from the box.

Paring Slicing Mincing Dicing Beating Mixing Blending

Basting Breading Flaking Grating Marinating Sautéing Boiling
Frying Roasting Steaming Baking Toasting

__________________1. Cooking by means of oven.

__________________ 2. Cooking with small amount of oil or fats in a under high or medium high heat fire.

__________________ 3. The food is being cooked while turning continuously over the hot air coming from live coals using a metal or
bamboo pole.

__________________ 4. Coating a piece of meat, fish and other food using breadcrumbs and beaten eggs.

__________________ 5. Soaking the meat for a certain amount of time before cooking.
__________________ 4. Turning the food into fine pieces using a grater.

__________________ 5. Poring juice, sauce or melted fats to keep the food moist.

__________________ 6. The process of removing outer skin of fruits and vegetable using a knife or hand peeler.

__________________ 7. Cutting different food in thin or broad pieces.

__________________ 8. Process to cut food into square chunky pieces using a cleaver or sharp kitchen knife and chopping board.

__________________ 9. Slicing food such as onion and garlic into thin pieces using kitchen knife.

__________________ 10. Cutting food into cubes about ½ inch or more.

__________________ 11. Process of removing the outer skin of fruits using your bare hands.

__________________ 12. Combining ingredients in a bowl using bare hands or a missing tool such as a wooden spoon.

__________________ 13. Simple way of cooking using a pan or a toaster.

__________________ 14. Cooking process of foods such as siomai, siopao, puto and kutsinta.

__________________ 15. Breaking the pieces of boiled chicken or meat into smaller or fiber-like pieces using bare hands or fork.

III. List down or innumerate what are asked for each of the following.

Prepared by:

Ms. Junie Grace Casasis

 Republic of the Philippines
Department of Education
BICOL FOR CHRIST MISSION ACADEMY, INC.
San Juan Evangelista St., Goa, Camarines Sur

4TH Monthly Examination

HELE 5
S/Y: 2023-2024
Name: ______________________________Grade Level/Strand ____________Score: ______________
Teacher: MS. JUNIE GRACE CASASIS Date: ____________________________

I. Choose the correct answer.

1. These are the foods that keep the body healthy and strong. This group of food helps the body in building resistance against
various infection and diseases.

a. Energy-giving Food c. Body-regulating Food

b. Animal and Plant based Protein d. Food Pyramid

2. This is the type of food that boost the energy, so your body can accomplish your task.

a. Energy-giving Food c. Body-regulating Food

b. Animal and Plant based Protein d. Food Pyramid

3. Which is not a source of fats?

a. Butter c. Margarine
b. Cheese d. Cooking oil

4. Promote healthy skin and good eyesight.

a. Vitamin A c. Vitamin C
b. Vitamin B d. Vitamin D

5. Increases resistance to any infection and colds

a. Vitamin A c. Vitamin C
b. Vitamin B d. Vitamin D

6. Promotes strong bones and teeth.

a. Vitamin A c. Vitamin C
b. Vitamin B d. Vitamin D

7. Also known as the chinaware, refers to all kinds of plate such as dinner plate and salad plate.

a. Glassware c. Flatware
b. Dinnerware d. Linen

8. This includes the table cloth, placemats, and table napkins.

a. Glassware c. Flatware
b. Dinnerware d. Linen

9. They have a stem or handle such as goblet and wine glasses.

a. Glassware c. Flatware
b. Dinnerware d. Linen

10. Term use for spoon, forks, knives and other serving pieces such as cake knives and butter knives.

a. Glassware c. Flatware
b. Dinnerware d. Linen

II. Identify what is being asked on the following question, Choose the correct answer from the box.

Beat Slice Chop Stir Grate Whip Pare

Mix Dice Bake Blanch Boil Braise Broil
Fry Poach Sauté Stew Toast

____________________ 1. To quickly panfry

____________________ 2. To cook food in boiling water

____________________ 3. To cook using direct6 heat from the top.

____________________ 4. To cut food using a grater.

____________________ 5. To cook using an oven.

____________________ 6. To scramble ingredients in bowl with the use of beater, whisk or fork.
____________________ 7. To cut into small pieces using kitchen knife.

____________________ 8. To cut across using kitchen knife.

____________________ 9. To remove the skin with the use of paring knife.

____________________ 10. To mix a circular motion using a fork or a beater.

____________________ 11. To Plunge food in boiling water for a short time.

____________________ 12. To cut into cubes, about 1 cm in measurements.

____________________ 13. To combine ingredients in a bowl using a wooden ladle or fork.

____________________ 14. To cook using water instead of cooking oil.

____________________ 15. To beat rapidly using a beater or electric mixer.

III. List down or innumerate what are asked for each of the following.

IV. For 5 points, Describe the ideal kitchen arrangement.

Prepared by:
Ms. Junie Grace Casasis

Republic of the Philippines

Department of Education
BICOL FOR CHRIST MISSION ACADEMY, INC.
San Juan Evangelista St., Goa, Camarines Sur

4TH Monthly Examination

HELE 6
S/Y: 2023-2024
Name: ______________________________Grade Level/Strand ____________Score: ______________
Teacher: MS. JUNIE GRACE CASASIS Date: ____________________________

I. Choose the correct answer.

1. The process of keeping something while maintaining its good quality.

a. Blemishes c. Unpleasant
b. Preservation d. Seasonal

2. Types of mark or black spot in the fruits or vegetable.

a. Blemishes c. Unpleasant
b. Preservation d. Seasonal

3. Describe the rotten fruit or vegetable or even expired condiments used for food preservation or preparation.

a. Blemishes c. Unpleasant
b. Preservation d. Seasonal

4. Which is not a guideline is selecting Fruits and vegetable for food preservation.

a. Bright color c. With dark spot

b. In season d. Constant shape

5. Which is not a guideline is selecting meat for food preservation.

a. Unpleasant smell c. Young pork

b. Pinkish red color d. Well-marble fat

6. Which is not a guideline is selecting fish for food preservation.

a. Seaweed smell c. Red eyes

b. Red gills d. Firm body

7. The things you need to prepare before the conduct of food preservation.

a. Paring c. Shallow
b. Quantity d. Ingredients

8. The process of turning the liquid into vapor. In food preservation, this must be done if you want to preserve food to dry.

a. Evaporation c. Moisture
b. Brine solution d. Preservative agent

9. Liquid solution used for food preservation that is made from salt, sugar ab saltire.

a. Evaporation c. Moisture
b. Brine solution d. Preservative agent

10. The amount of ingredients needed for food preservation.

a. Paring c. Shallow
b. Quantity d. Ingredients

II. Identify the type of food preservation being describe in each item.

_________________________ 1. The process of using sugar as the preservative agent.

_________________________ 2. The process of removing the water content in food until it dry so that bacteria cannot grow.

_________________________ 3. The food is placed inside a very low temperature oven and is allowed to dry.

_________________________ 4. Salt is used as good preservative agent in preventing the food from bacteria.

_________________________ 5. The food is placed in a slotted trays and is spread out, then placed where the sun rays can hit
the food directly.

_________________________ 6. It is the process of heating the food such as milk, wine and juice of fruits.
 _________________________ 7. It is the process of freezing the food in the freezing compartment.

_________________________ 8. It allows evaporation of water.

_________________________ 9. Added to the food to prevent it from spoilage.

_________________________ 10. Food is placed on rotating machine to take out the moist from it.

III. Identify the tools, equipment and materials needed in food preparation being asked in the question.

_________________________ 1. Used in placing and mixing the ingredients.

_________________________ 2. Use for cutting, chopping, slicing, paring, and peeling.

_________________________ 3. Where food and ingredients are placed for chopping and cutting.

_________________________ 4. Used for washing and draining fruits and vegetables.

_________________________ 5. Use for sterilizing the tools and materials.

_________________________ 6. The maybe plastics, cans, or bottle where the food to be preserved are placed.

_________________________ 7. Used in sealing plastic packaging of products.

_________________________ 8. Used in measuring then amount of liquid and dry ingredients.

_________________________ 9. Used for transferring large piece of food in and out the cooking equipment or hot water.

_________________________ 10. A rectangular shallow container and is used in placing the ingredients during the preparation.

IV. For 5 points, Describe the factors to consider in planning foods to preserves.

Prepared by:

Ms. Junie Grace Casasis