TQ - Tle 10-Quarter 2
TQ - Tle 10-Quarter 2
TQ - Tle 10-Quarter 2
SECOND QUARTERLY
ASSESSMENT
TECHNOLOGY AND
LIVELIHOOD EDUCATION 10
BETHLEHEM/NAZARETH/GALILEE
Quarter 2
Prepared by:
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La Salette of Roxas College, Inc.
Basic Education Department
SY 2021-2022
I. Multiple Choice
Directions: Read and answer each item carefully. Circle the letter of your answer.
1. Food which can be obtained from any part of plant which is edible.
A. Dairy B. Fruit C. Meat D. Vegetables
3. What do you call the vegetables that usually grow just below the surface of the ground?
A. Bulb vegetables C. Fungi vegetables
B. Flower vegetables D. Seed vegetables
4. Jacob’s favorite snack is French fries. To what group of vegetable does it belong to?
A. Bulb vegetables C. Seed vegetables
B. Root vegetables D. Tuber vegetables
5. Cristopher’s favorite cartoon character is Bugs Bunny who loves to eat carrots. What kind of vegetable does
he always eat?
A. Bulb vegetables C. Stem vegetables
B. Root vegetables D. Tuber vegetables
6. Marjorie’s province is in Benguet, where there are lots of broccoli and cauliflower. These vegetables are
classified as?
A. Flower vegetables C. Leafy vegetables
B. Fruit vegetables D. Stem vegetables
9. Marj will buy taro for her sinigang, how will she know if the taro is in good quality?
A. Free from dark spot C. Have deep eyes
B. Full of dirt D. Wilted
10. This is the market form of vegetables that have not undergone little or no processing from the time they were
harvested to the time they were marketed or sold.
A. Fresh B. Frozen C. Dried D. Canned
11. The forms of vegetables that are commercially packed in plastic bags or cardboard boxes.
A. Frozen B. Frozen C. canned D. Fresh
12. These are vegetables that are dehydrated to preserve and prolong their shelf life.
A. Dried B. Fresh C. Frozen D. Canned
14. Judy’s favorite snack is mais con yelo. She goes to supermarket to buy cream style corn. What type of market
forms of vegetable will she buy?
A. Canned B. Fresh C. Dried D. Frozen
15. This is the method of cooking vegetables where it is plunge into iced water to stop the cooking process.
A. Roasting B. Griddling C. Blanching D. boiling
16. A general rule in cookery where the vegetables must be cooked enough.
A. Do not overcooked C. use of baking soda
B. Cut vegetables uniformly D. Uncover flavored veges
17. These are vegetables that need prolonged cooking to tenderize and make them digestble.
A. root vegetables C. tuber vegetables
B. leafy vegetables D. fungi vegetables
18. This food storage system ensures that the food with the nearest best before or use-by dates are consumed or
sold first.
A. FIFO B. FIDA C. FIDO D. FIFA
19. This is the oldest and convenient method used to preserve most of the product generated by our ancestors.
A. curing and salting B. Canning C. Drying D. common storage
20. This has to be done with the food that has passed its expiration date.
A. Consume B. Keep C. Throw D. Refrigerate
21. Which of the following are the tool used for removing bone especially in preparing fillet?
A. Bone tweezers B. Baking tray C. Brushes D. Knife
22. Which of the following tools is not used in scaling and deboning fish?
A. Chopping board B. Kitchen knife C. Shellfish D. Plating plate
23. Which of the following is intended to be used in preparing food for general purposes?
A. Bowl B. Cutting Board C. Kitchen knife D. Shell knife
24. Which is the market form of fish when viscera, head, tail and fins are removed?
A. Butterfly B. Dressed C. Fillet D. Sticks
25. Which market form of fish requires both sides of a fish still joined but bones are removed?
A. Butterfly B. Drawn C. Fillet D. Steak
30. Which of the following is correct in checking the freshness of the fish?
A. The eyes is cloudy and mild odor C. Red or pink gill shiny skin
B. Flesh texture is hard or inelastic D. Both A and C
31. If you buy fish in the market, which one would you prefer?
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A. Fresh and mild odor C. Texture of flesh is inelastic
B. Shiny scales and lightly cling D. Both A, Band B
32. Which of the following is not correct in checking the freshness of fish?
A. Eyes are clear, shiny and bulging skin
B. Flesh texture is hard and inelastic
C. Red or pink gills with fresh and mild odor
D. Shiny scales and tightly cling on the skin
35. Which of the following is correct in handling and storing fresh fish?
A. Cut fish should be wrapped in original moisture proof.
B. Fresh fish maybe stored for1-2 days.
C. Fresh fish refrigerated in the box at 30° to 34°F or (-1° to 1°C.)
D. All of the following.
41. Which refers to the arrangement of food on the plate dressed with a sauce or topped with garnishing.
A. Decoration B. Garnishing C. Plating D. Plating and presentation
42. Which is an item or substance used as a decoration or embellishment accompanying a prepared food dish?
A. Garnish B. Shape C. Textures D. Flavor
43. Which of the following is the selection of a plate that is large enough to hold the items without crowding?
A. arrangement on the plate
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B. balance the portion sizes of the items on the plate
C. match portion sizes and plate
D. match portion size
47. Which of the following is not the guideline of Sautéed and Pan Fried?
A. Heat raw butter in the sauté pan until it turns light brown.
B. Reduce the cushion over high heat to about 1⁄4 of its volume.
C. Remove the fish and place on serving plate with presentation side up.
D. Sprinkle fish with lemon juice and chopped parsley.
48. It is said that in food presentation, the HOW is very important, because even before the food touches your
tongue, you have already tasted it.
49. Herbs and vegetables do not bring color and flavour to the dish.
50. The way you choose to present the food to your guests is an art form, and you get to choose what that art
looks like.
51. Presenting the food to be served using a small plate, will give you more space to work with your creativity
and the dish.
52. In proportioning, the plate or the bowl size should match the portion or quantity of the food served.
53. Regular checking for any damage chinaware is not so important in food presentation.
54. Styling refers to positioning the main ingredient as the center of attention and making the other elements
complement it rather than hide it.
55. In garnishing the food, the taste and feel will add to the flavor of the dish; hence you must choose your
garnish carefully and make sure you do not overdo it.
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Checked by: REMEDIOS S. VELASCO
Coordinator
I. Multiple Choice
1. A B C D 25. A B C D
2. A B C D 26. A B C D
3. A B C D 27. A B C D
4. A B C D 28. A B C D
5. A B C D 29. A B C D
6. A B C D 30. A B C D
7. A B C D 31. A B C D
8. A B C D 32. A B C D
9. A B C D 33. A B C D
10. A B C D 34. A B C D
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11. A B C D 35. A B C D
12. A B C D 36. A B C D
13. A B C D 37. A B C D
14. A B C D 38. A B C D
15. A B C D 39. A B C D
16. A B C D 40. A B C D
17. A B C D 41. A B C D
18. A B C D 42. A B C D
19. A B C D 43. A B C D
20. A B C D 44. A B C D
21. A B C D 45. A B C D
22. A B C D 46. A B C D
23. A B C D 47. A B C D
24. A B C D
48. 52.
49. 53.
50. 54.
51. 55.
56-60.
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La Salette of Roxas College, Inc.
Basic Education Department
SY 2021-2022
I. Multiple Choice
25. A B C D 14. A B C D
26. A B C D 15. A B C D
27. A B C D 16. A B C D
28. A B C D 17. A B C D
29. A B C D 18. A B C D
30. A B C D 19. A B C D
31. A B C D 20. A B C D
32. A B C D 21. A B C D
33. A B C D 22. A B C D
34. A B C D 23. A B C D
35. A B C D 24. A B C D
36. A B C D 25. A B C D
37. A B C D
Items 26-33.
26. A B C D 30. A B C D
27. A B C D 31. A B C D
28. A B C D 32. A B C D
29. A B C D 33. A B C D
Items 34-42.
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34. A B C D 39. A B C D
35. A B C D 40. A B C D
36. A B C D 41. A B C D
37. A B C D 42. A B C D
38. A B C D
Checked by: ARNOLD B. TAGANAS Noted and Approved by: SR. MYRNA PIÑERA, SFIC
Coordinator BED Principal
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