Republic of the Philippines

REGIS BENEDICTINE ACADEMY

Fourth Periodical Test in TLE 10

Name: Score:
Section: Date:

I. Multiple Choice:
Encircle the letter of the correct answer that will best describe each item.

1. It is the outer layer of the grain (fiber, omega – 3 fatty acids, vitamins and dietary
minerals).
A. Germ B. Grain C. Cereals
2. It is the main part of the grain (mainly starch).
A. Bran B. Grain C. Endosperm
3. It is the smallest part of grain (vitamin E, folate, thiamine, phosphorus, magnesium).
A. Endosperm B. Germ C. Bran
4. It is reduces the glycemic index (GI) of food, which important for people with diabetes,
and helps protect against development of cancer cells in the colon.
A. Insoluble B. Starch C. Pythic acid
5. These can lower the risk of coronary heart disease, and slow or turn back cancer cells in
the colon.
A. Phytosterols B. Pythic acid C. Lignans
6. It is a compound found naturally in plants that are structurally similar to cholesterol.
A. Lignan B. Pythic acid C. Phytosterol
7. It is an odorless, tasteless, white substance occurring widely in plant tissues and
obtained chiefly from cereals and potatoes.
A. Corn B. Starch C. Cereals
8. It is the only food found in plants.
A. Fiber B. Starch C. Germ
9. It is a type of fiber can be partly digested and may help reduce the amount of
cholesterol in the blood.
A. Lignans B. Soluble C. Pythic acid
10. It is an excellent choice of starchy food, they are low in fat, god value for money, and
give energy to the body.
A. Rice and grains B. Rice and cereals C. Grains and rice
11. It is a healthy choice to eat especially whole, granary, brown, and seeded varieties as
part of balanced diet.
A. Pasta B. Vegetables C. Bread
12. It consists of dough made from durum wheat and water, and contains iron and B –
vitamins, as well as a small amount of sodium.
A. Grain B. Fruits C. Pasta
13. It is the simplest method of preparation. The boiling method produces tender grains of
rice that are not sticky and can be used for garnishes, soups, and salads.
A. Steaming B. Boiling method C. Rice cooker
14. It is another variation on streaming and simmering methods. This method produces a
consistent product by employing a thermostat and timer that cooks the rice at a simmer
for precisely the right amount of time.
A. Pilaf Method B. Boiling Method C. Rice cooker
15. It is characterized by the use of a flavored liquid and addition of aromatic ingredients.
A. Boiling Method B. Pilaf Method C. Steaming Method
16. It is a classic Italian cooking method for medium grain rice.
A. Rice cooker B. Pilaf Method C. Risotto Method
17. It is refers to the desired texture of cooked pasta in Italian cooking
a. Al dente c. Rotini
b. Ziti d. Fettuccine
18. It is a type of pasta popular in Roman cuisine. It is a flat thick noodle made of egg and
flour.
a. Linguine c. Al dente
b. Ziti d. Rigatoni
19. It is a type of pasta that is shaped like short, wide tubes.
a. Rigatoni c. Al dente
b. Linguine d. Fettuccine
20. It is a type of helix or corkscrew – shaped pasta
a. Ziti c. Fettuccine
b. Rotini d. Al dente
21. It is a general name for simple dough mixture made from hard wheat, flour, and water.
a. Noodle c. Pastries
b. Pasta d. Pie
22. It is relating to, or containing starch; starchy foods.
a. Thawing c. Braising
b. Starchy d. Poaching
23. It is the green pigment of plants and photosynthetic algae and bacteria that traps the
energy of sunlight for photosynthesis and exists in several forms.
a. Starchy c. Poaching
b. Chlorophyll d. Thawing
24. It is the process of being frozen transferred to a liquid or semi – liquid state.
a. Braising c. Poaching
b. Thawing d. Starchy
25. It is to cook (meat, fish, or vegetables) by sautéing in fat and liquid that is kept just
below the boiling point.
a. Stir – frying c. Braising
b. Thawing d. Chlorophyll
26. It is a process of cooking (eggs, fish, vegetables, and others) in a hot liquid that is kept
just below the boiling point.
a. Poaching c. Chlorophyll
b. Thawing d. Starchy
27. It promotes the normal growth of bones and teeth that helps maintain the healthy skin
tissues and night vision.
a. Vitamins A c. Vitamins B
b. Vitamins C d. Vitamins D
28. It helps the body to form and maintain collagen that helps the body to repair itself and
fight infections.
a. Vitamins C c. Vitamins B
b. Vitamins D d. Vitamins A
29. It prevents beriberi and helps the body to use carbohydrates helps the body to break
down proteins
a. Vitamins A c. Vitamins C
b. Vitamins C d. Vitamins D
30. It is needed in the human body 21 minerals to maintain good health.
a. Minerals c. Vitamins
b. Carbohydrates d. Calories
31. It is a substance found in plants that makes them green.
a. Minerals c. Calories
b. Chlorophyll d. Vitamins
32. It is where vegetables are briefly out into a saucepan of boiling water and the timing
begins immediately.
a. Boiling c. Blanching
b. Braising d. Poaching
33. It is a major color chance, so timing is everything vegetables should be added to rapidly
boiling water, and the timing should begin only when the water returns to the boil.
a. Braising c. Poaching
b. Boiling d. Steaming
34. It contains lots of natural moisture, which releases in cooking.
a. Boiling c. Braising
b. Steaming d. Roasting
35. It is a technique that is similar to boiling but useless liquid and a lower heat to gently
cook more fragile vegetables.
a. Steaming c. Boiling
b. Blanching d. Poaching
36. It uses a large pot and a simple steamer basket where the tools are needed to cook
vegetables .
a. Poaching c. Steaming
b. Boiling d. Steaming
37. It has a pungent, fresh, or briny flavor or aroma.
a. Parsley c. Garnishes
b. Tangy d. Thaw
38. The leaves of this plant are used to garnish or season food.
a. One – dish meal c. Parsley
b. Tangy d. Thaw
39. It is a balanced meal that consists of dietary fiber, water, and nutrients such as
carbohydrates, proteins, fats, vitamins, and minerals in one dish.
a. Garnishes c. One – dish meal
b. Thaw d. Tangy
40. It is something placed around or on a food or in a beverage to add flavor, decorative
color.
a. Garnishes c. Parsley
b. Thaw d. Tangy
41. It is the act or process of thawing
a. Thaw c. Tangy
b. Garnishes d. One – dish meal
42. It is regional French potato dish, where Gratin Dauphinoise is rich with cream and
fragrant with garlic and nutmeg
a. Pisto Manchego c. Potato Gratin
b. Peas with Lettuce d. Corn on a hub
43. It is a traditional French dish and is often made with tinned ‘petit pois’ when fresh
tender baby peas are not available.
a. Pisto Manchego c. Ultimate mashed potato
b. Corn on a hub d. Peas with Lettuce
44. It is a flavoring of chill, soy, and sesame make this stir – fried broccoli into something
special.
a. Ultimate mashed potatoes c. Stir – Fried Broccoli with Sesame seeds
b. Roast Squash with Ginger d. Corn on a hub
45. It is an important aspect of Asian Dinning Culture where communal dishes are very
common.
a. Communal c. Individual
b. Individual d. One – dish meals
46. It is a more Asian restaurants that adopts a more modern style, smaller individual –
sized servings are becoming increasingly common.
a. One - dish meal c. Communal
b. Individual d. Classic Plating
47. It is a local favorite where Nasi Lemakand is a complete meal.
a. Individual c. Classic Plating
b. Communal d. One – dish meal
48. It is a cleverly cut or sculpted ingredients that can enhance the visual appeal of dishes.
a. Sauces c. Classic Plating
b. Molded ingredients d. Garnishes
49. It is a serves as an accent to perk up or highlight the color of the main dish.
a. Molded ingredients c. Garnishes
b. Sauces d. Classic Plating
50. It is a technique that uses the three basic food terms of starch, vegetables, and main in a
specific arrangement.
a. Classic Plating c. Garnishes
b. Keep it simple d. Sauces
51. It is a class of yellow to red pigments found especially in plants.
a. Mollusk c. Gutting
b. Carotenoids d. Fillets
52. It is a large group of animals that has a soft body without backbone and that usually live
in a shell.
a. Fillets c. Mollusk
b. Drizzle d. Carotenoids
53. It is a mixture, cooked in such a dish.
a. Thawing c. Mollusk
b. Fillets d. Gutting
54. It is a boneless cut or slice of meat or fish, especially the beef tenderloin.
a. Thawing c. Casserole
b. Breadcrumbs d. Fillets
55. It is a free form the physical effect of frost or extreme cold.
a. Drizzle c. Casserole
b. Thawing d. Carotenoids
56. It is a fish with a long, cylindrical body, and an eye located on each side of the head.
a. Round fish c. Mahi-mahi
b. Catfish d. King fish
57. It is a freshwater fish and has no scales.
a. King fish c. Mahi - Mahi
b. Catfish d. Red snapper
 58. It has a texture somewhat like Salmon and is extremely tasty.
a. Mahi – Mahi c. Salmon
b. Round fish d. Kingfish
59. It has lean pink flesh when cooked .
a. Mahi – Mahi c. Salmon
b. Red snapper d. Kingfish
60. It is a popularly consumed fish and considered to be a healthy fish as it is said to have
high protein , Omega -3 fatty acids and vitamin D.
a. Striped bass c. Mahi – Mahi
b. Tilapia d. Catfish

Prepared by:
__________________
Mr. Ariel A. Magnaye
TLE Teacher

Noted by:
__________________
Engr. Roy G. Maranan, LPT, MAED
JHS and SHS Principal