ST.

BERNARD OF CLAIRVAUX MISSION SCHOOL

Potoson, Baleno, Masbate

Name: __________________________ Date: ______________

Grade: _____________________________ Score: _____________

SECOND QUARTERLY EXAMINATION

HELE- V
I- Encircle the letter of the correct answer.
II-
1. It is the culmination of food preparation and cooking.
a. serving the meals c. setting the table
b. menu d. table appointments

2. It refers to the set of courses served for the meal.

a. menu c. serving the meals
b. setting the table d. table appointments

3. It means to cut into cubes.

a. chop b. dice c. slice d. grate

4. What is an important guide in determining how much the family can afford?
a. food budget c. wise buying
b. meal pattern d. none of these

5. It means good manners on the table.

a. setting the table c. table appointment
b. table manners d. menu

6. What are the foods that provide heat and energy?

a. body-building food c. body regulating food
b. energy- giving food d. none of these

7. It promotes healthy skin and good eyesight.

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

8. It is an important component of thyroxin, a hormone secreted by the thyroid gland.

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

9. Which one is NOT a guide in wise buying?

a. Know what to buy.
b. Do not try to haggle.
c. Know how to substitute or find alternatives for things you need.
d. Do not forget to count your change before living the stall or counter.

10. Good quality of fish should not have ____________

a. clear bright eyes
b. shiny and tight scales in a firm body
c. a strong seaweed odor
d. a slightly foul odor

11. What is the method of food preservation where the water content is removed?
a. salting b. drying c. smoking d. freezing

12. A carefully prepared menu should be nutritious and should have a good
combination of __________.
a. colour, size, and shapes
b. flavour, texture, and shape
 c. texture, colour, shape, and flavour
d. none of these

13. What preservative agent is in jams and candies?

a. salt b. sugar c. vinegar d. bacteria

14. What appliance found in every home is used as storage for raw and cooked food?
a. freezer b. chiller c. refrigerator d. crisper

15. What term refers to the tools used for dining?

a. table appointment c. table tools
b. table linens d. table napkin

16. When setting the table, the table appointment to be included should be appropriate
to the _______________.
a. menu to be served
b. number of persons to be served
c. size of the table to be used
d. none of these

17. What wares include all kinds of plates, cups, and saucers?
a. flatware b. dinnerware c. glassware d. linens

18. An attractive flower arrangement can serve as a/an _________.

a. accessory b. attraction c. centrepiece d. design

19. What tool is used to measure width, length, and thickness of wood and other
materials?
a. hammer b. meter c. chisel d. pliers

20. It is used to turn the heads of screws to tighten or loosen them.

a. nails b. bolo c. plane d. pliers

21. Which one is a safety practice?

a. Have a tool box or cabinet where you can keep all your tools, especially sharp/
pointed ones away from children’s reach.
b. Do not wear comfortable clothing.
c. Do trial and error.
d. Just give attention when it is necessary on what you are doing.

22. What preservative agent is used in ham?

a. salt b. sugar c. vinegar d. bacteria

23. Which one is NOT an example of energy-giving food?

a. rice b. candy c. fish d. cereal

24. The following are factors that affect food budget except one.
a. income of the family c. size and composition
b. family likes and dislikes d. meal pattern

25. Table covers, placemats, and napkins are called ________.

a. linens b. serving linens c. table cloths d. all of these

26. All of these are guides in setting the table except one.
a. Set the plate one inch from the edge of the table. Place it at the centre, directly
opposite of the diner or person.
b. Place the table knife on the right side with its blade facing the plate.
c. Place the tablespoon next to the knife with the hollow part turned up.
d. Place the napkin next to the spoon.

27. Which is not a tool used in home repair?

 a. hammer b. meter c. plane c. knife

28. Which food is rich in protein?

a. meat b. sugar c. malunggay d. kangkong

29. Food preservation is the ________________.

a. process applied to food to extend its shelf life
b. process of cooking food to kill bacteria
c. process of maintaining the quality of food
d. process of storing food to extend its shelf life

30. Which is considered the oldest method of preservation?

a. salting b. drying c. smoking d. freezing

31. The following are the importance of food preservation except______________.

a. provides a year-round supply of food even when they are not in season
b. is a source of additional income for the family
c. promotes wastage of harvest not used by the family
d. causes one to be creative

32. Which one is rich in Vitamin C?

a. corn b. calamansi c. lettuce d. celery

33. The major cause of most food spoilage is __________________.

a. invasion of bacteria, yeast, and molds
b. improper cooking
c. improper preparation
d. improper handling

34. The following are harmful microorganisms except____________.

a. bacteria c. insects and rodents
b.yeasts and molds d. fungi

35. To prevent food spoilage, one must_____________________.

a. store raw foods like meat, fish, and poultry in the freezer.
b. heat and reheat food whenever needed
c. keep food in bottles, plastic packages, and other kinds of storage containers
d. keep the food dry as much as possible

36. A major nutrient that provides a concentrated source of food.

a. fats b. protein c. iron d. calcium

37. Good quality pork should have________________.

a. smooth and fine grained lean meat
b. an unusual meaty odor
c. thick skin and fat
d. thin lean meat

38. When you are able to follow properly what is in the recipe, it means that you
have________.
a. the knowledge of what to do
b. the skills of what to do
c. the knowledge and skills
d. the knowledge and understanding

39. What preservative agent is used for atchara and pickles?

a. sugar b. salt c. vinegar d. soy sauce

40. The first consideration in choosing foods to preserve is to find out _____________.
a. if they are cheap
b. if they can be bought in the market
 c. if they can be found in the garden
d. if they are available in the community

41. The amount of money intended to buy the materials needed for preservation is
referred to as the _______________.
a. budget b. cost c. profit d. total cost

42. Good quality fruits and vegetables should be __________________.

a. fresh, brightly coloured as characteristic of itself
b. of unusual size and shape
c. in abundance since they are in season
d. uniform in texture and colour.
B. Find the answer in the box. Write your answer on the space provided.

______________43. It means to pre-heat fruits and vegetables in boiling water for easy
removal of skin.
______________44. This means to cook in fat, either pan fry using a small amount of
fat or deep fried using a large amount of fat.

______________45. It means to beat rapidly using beater.

______________46. Those are inorganic substances.
______________47. It means to cook by dry heat in an oven.
______________48. This means to reduce food into small shreds by rubbing it on a
grater.
______________49. It means to mix thoroughly in a circular motion using a spoon or
other utensil.
______________50.This means you can combine tasks at one time.

Broil Whip Mix Slice

Bake Toast Boil Fry

Blanch Menu Stir Measure

Dovetail jobs Vegetables Minerals Grate

_____________________
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