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La Trinidad Subd., Cabuco, Trece Martires City

S.Y 2018 - 2019

General Directions: Read and analyze each sub-direction/s. Write all your answers on the test booklet
I – MULTIPLE CHOICE: Choose the letter of the best answer.
1. How do butterflies and other representative group of animals reproduce?
A. Sexual C. Asexual
B. Internal breeding of reproduction D. though internal fertilization

2. What part of male butterfly reproductive system conveys sperm out from the testis?
A. Accessory gland B. Seminal Vesicle C. Vas Deferens D. Ejaculatory duct

3. Which of these animals reproduce by external fertilization?

A. Goat B. frog C. bats D. ducks

4. What tube allows an ovum or egg passes from an ovary?

A. Oviduct B. Accessory gland C. Ovariol D. Genital chamber

5. Which of the following animals visibly show internal fertilization?

A. Butterfly B. Dogs C. Mosquitoes D. Cats

6. How often do girls normally experience menstruation?

A. once every 30 days B. once every 29 days C. once every 28 days D. once every 25 days

7. Why do many organisms produce thousands of offspring?

A. To increase survival rate of generations
B. To make sure that there are lots of brothers and sisters
C. To produce food for predators
D. Egg production require very little energy

8. Which organism does not produce an external egg as part of its life cycle?
A. dog B. parrot C. turtle D. insect

9. Start of the menstruation is a sign that a girl is_____.

A. already pregnant B. capable of being pregnant C. already a woman D. can carry heavy things

10. What is reproduction?

A. When parents make offspring.
B. When offspring make adults.
C. When offspring is an exact copy of the adult.
D. When offspring is an exact opposite of the adult

11. What part of the female reproductive system produces egg?

A. Oviduct B. Uterus C. Ovary D. Vagina

12. What part of the flower produces male sex cells or pollen?
A. anthers B. filament C. style D. ovary

13. Which structure is considered the male reproductive part of a flowering plant?
A. sepal B. petal C. stamen D. ovary
14. Which of the following plants is grown from a bulb?
A. onion B. ginger C. potato D. kangkong

15. Choose what statement best describes the function of the stigma.
A. produces the female sex cells C. protects the unopened flower
B. produces a sugary solution called nectar D. catches and holds the pollen grains

16. Flowering plants can be pollinated in many ways. How does gumamela flowers be pollinated?
A. the wind B. animals C. human D. insects

17. Which of the following statement best explains what pollination is?
A. It is the union of sperm and egg cell.
B. It is the process where the pollen of one flower reaches the stigma of another flower.
C. It is the process wherein plants are developed from seeds.
D. It is the process by which seeds are sent by their parent plant into a faraway place to
become a new plant.

18. How self pollination differs from cross pollination?

A. Cross pollination occurs when the pollen is transferred from the stamen of one flower
to the pistil of the same flower while in self pollination the pollen grain is transferred
from the anther of one flower to the stigma of another flower of the same kind.
B. Self pollination occurs when the pollen is transferred from the stamen of one flower to
the pistil of the same flower while in cross pollination, the pollen grain is transferred
from the anther of one flower to the stigma of another flower of the same kind.
C. Self pollination occurs when the pollen is transferred from the stamen of one flower to
the pistil of the different flower while in cross pollination, the pollen grain is transferred from the anther of one
flower to the stigma of another flower of the different kind.
D. Cross pollination occurs when the pollen is transferred from the ovary of one flower to
the pistil of the same flower while in self pollination, the pollen grain is transferred
from the anther of one flower to the stigma of another flower of the same kind.

19. The following plants are flowering except _______.

A. fern B. gumamela C. santan D. daisy

20. Which is also known as angiosperm?

A. flowering plants B. seed-bearing plants C. non-flowering plants D. non-seed bearing plants

II- Identify of what has been asked:

1. How many parents are required for asexual reproduction?
2. This is the reproduction of new organisms from two parents.
3. This is the union of egg and sperm outside the female’s body.
4. What do you call the fish sex organ?
5. In mammals, it is a Y-shaped organ which is made up of the cervix, two uterine horns and the body.
6. It is an enlarge part where the large intestine joins the end of the passage way of food.
7. This is the reproductive system of a plant.
8. This is the female reproductive structure of plant.
9. This is the male reproductive system of plant.
10. What do you call the plant with two cotyledon?
III – Supply the correct word base on the statement that being describe by picking the word on the box.

Complete flower Filament Ovary Ovules Perfect flower

Petals Receptacles Sepals Stigma Style

1. It is visible and usually colourful part of a flower that attracts insects and birds
2. The lower part which protects the bud or the young flower.
3. This is the part which the reproductive parts of a plant are attached.
4. It refers to the flower that has all parts such as the sepals, petals, pistil and stamen.
5. It has both the male and female reproductive organs present in the flower.
6. This is the sticky, pollen-receptive part of the pistil.
7. It becomes the seeds when sperm cells fertilize the egg cells.
8. Slender stalk of the pistil down which the pollen tube grows.
9. This is the enlarge part of the pistil which contains the ovules and becomes the fruit.
10. A thin a slender stalk with holds and support the anther.

II - Write YES if the stated is a good health habit to keep the reproductive organs healthy and NO if not.

1. Burrow underwear from your brother/sister

2. Keep underwear in a clean box or cabinet.
3. Observe use of public toilets.
4. Take medicines as advised by a good friend.
5. Eat nutritious foods.


WRITE YOUR ANSWER CLEARLY – Yung malinaw! Hindi katulad ng feelings nya sayo na MAGULO NA!
La Trinidad Subd., Cabuco, Trece Martires City
S.Y 2018 - 2019

General Directions: Read and analyze each sub-direction/s. Write all your answers on the test booklet
I – MULTIPLE CHOICE: Pick the letter that corresponds to the best answer.

1. The purpose of storing desserts is to …

A. increase its volume C. improve the palatability
B. soften food tissues D. enhance freshness and quality

2. Which of these sauce is best for a simple dessert?

A. cold B. light C. hot fudge D. rich

3. The following are thickening agents used in the preparation of sauce, EXCEPT.
A. baking powder B. cornstarch C. cream D. egg

4. Which of the following is considered the simplest dessert?

A. custard B. fruits C. gelatin D. puddings

5. All of the following are characteristics of good fruit desserts, EXCEPT

A. appetizing aroma B. slightly chilled temperature C. simple and attractive D. moderately sweet

6. What is the process of putting your product into containers for easy distribution?
A. Packaging B. Labeling C. Wrapping D. Storing

7. This term refers to packaging in large standardized containers for efficient shipping and handling.
A. aseptically B. bulk C. packaging D. containerization

8. Which of the following material is made from wood pulp and used for flexible packaging of goods?
A. Cellophane B. Glass C. metal D. paper

9. A thin and transparent material that is made of cellulose and contains variable amount of water and softener.
A. cellophane B. glass C. metal D. paper

10. This packaging material is transparent and able to withstand heat treatments such as pasteurization and
A. cellophane B. glass C. plastic D. metal

11. Which of the following tools is used for whipping eggs or butter, and for blending gravies, sauces and soups?
A. grater B. spatula C. whisks D. scraper

12. Which of the following cannot be used as garnishing in dessert?

A. fruit B. nut C. chocolate D. flower

13. Which of the following guidelines should not be practiced in plating dessert?
A. Layer flavors and texture B. Make garnishes edible C. Don’t crowd the plate D. Use monotype plate

14. Which of the following sanitary practices is not true in storing desserts?
A. Wash utensils and equipment thoroughly C. Store foods and ingredients in a dry place
B. Keep away from food when you are ill D. Safeguard the food during distribution

15. In plating and presenting food, which among the following statement is related to texture?
A. Enhances plate presentation C. Adds visual interest to the food
B. Plays important part in plate presentation D. Serves as frame of the presentation
16. Which of the following tools is used for measuring small quantity of ingredients like salt, baking powder and
A. measuring cup B. measuring spoon C. funnels D. spatula

17. Which of the following tools and equipment is used to chop, blend, mix, whip, puree, grate, and liquefy foods?
A. blender B. mixer C. grater D. range

18. Your younger sister accidentally swallowed poison. What first aid treatment should you do?
A. Read the label of the poisonous material. C. Give her a glass of water or any fruit juice.
B. Remove anything remaining in the mouth. D. Give her a spoonful sugar or any kind of sweets

19. Mr Mar Garin a professional chef in a famous restaurant and he always make sure that everything must be Mise
en place. What is the primary purpose of Mise en place?
A. allow the chef to cook in the most efficient way without having to stop
B. allow the chef to cook while preparing for some lacking ingredients.
C. allow the chef to cook rapidly without considering and thinking other factors.
D. allow the chef to cook hassle-free even out of time allocation.

20. A plastic, serrated edge knife that is designed to slice lettuce without causing the edges to turn brown.
A. Lettuce Knife B. Mixing Spoon C. Bread Toaster D. Grill

I – IDENTIFICATION: Supply the correct word/s that being describe on below’s statement.

1. This is an airy and crunchy baked meringue with ice cream.

2. It is a food refers to presenting the item on a plate in a way that is tempting and appealing.
3. It serves as an accent to perk up or highlight the color of the main dish.
4. It create accents in many form of courses on the side of the plate.
5. This is ice cream layered with a fruit sauce and whipped cream served in a bowl or ice cream cup.
6. A flat bread with pocket that is perfect for stuffing.
7. It maybe roast beef, pork and cured meat products like ham, sausage and salami in sandwiches.
8. This is the new innovation in commercial food packaging that makes packaging thinner and biodegradable.
9. It is enclosing the food in a material for physical, chemical, biological protection and tampering resistance.
10. This is the main focal point of the dessert presentation.
11. The most commonly used bread for sandwiches.
12. This is served hot and is good for accompaniment for pouched fruits, pound cakes, ice cream and other desserts.
13. These are used to give decorative shapes and form to foods.
14. It refers a combination of vegetables, fruits and other ingredients served with a dressing.
15. This is used to for levelling off ingredients.

III – ENUMERATION: Enumerate the following condition/s.

1 – 4 Factors and techniques in plating and presenting dessert
5 – 9 Fruit based desserts
10 – 15 Hot sandwiches

IV – ESSAY: Write your own thought on a given statement.

1. Why packaging products is indispensable? (2 pts.)
2. How do you plate desserts? (3 pts.)
3. What are the important factors to be considered in plating and presenting desserts? (5 pts.)
4. Why do we need a proper plating of desserts before presenting them to the guest? (5 pts.)


DO NOT CHEAT – Huwag tumulad sa ex mongakala mo loyal sayo, paiyak iyak pa nung nag break kayo pero
kinabukasan may bago ng iba.
La Trinidad Subd., Cabuco, Trece Martires City
S.Y 2017 - 2018

General Directions: Read and analyze each sub-direction/s. Write all your answers on the test booklet

I – MULTIPLE CHOICE: Choose the letter that corresponds to the best answer.

1. A tool that is used to push back or loosen the cuticles.

A. Cuticle remover B. Nail File C. Cuticle nail pusher D. Emery board

2. An implement that is used to shape the free edges of the nail with the coarse side and bevel the nail with the finer
A. Nail Cutter B. Nail File C. Nail Trimmer D. Nail Buffer

3. The equipment which is used to sanitize or kill bacteria or micro-organisms in metal implements.
A. Hand Spa Machine B. Buffer C. Solvent D. Sterilizer

4. The implement with pointed and rounded ends to remove excess polish.
A. Orangewood Stick B. Nail File C. Nail Buffer D. Emery board

5. The electronic gadget which is used to soothe pain of arthritis, muscle spasms and dry skin of the hands.
A. Sterilizer A. Foot Spa Machine C. Hand Spa Machine D. Manicure Table

6. It is used to: smooth out ridges on the nails, give nails a healthy shine and remove any surface stain.
A. Sterilizer B. Buffer C. Nail file D. Orangewood stick

7. A type of volcanic rock used to remove calluses.

A. Foot spa basin B. Foot spa tray D. Pumice stone D. Cotton

8. It is a wheeled cart that is pushed by hand and used for transporting manicuring and pedicuring tools and
A. Trolley B. Supply tray C. Manicure tray D. Foot file

9. It is an organic compound used as sanitizer in nail salons.

A. Base coat B. Top coat C. Alcohol D. Cuticle solvent

10. It is a clear polish applied to the nail plate before the application of colored polish.
A. Base coat B. Top coat C. Alcohol C. Cuticle solvent

11. It is the process of destroying all living micro-organisms.

A. Sanitation B. Disinfecting C. Sterilization D. Sanitization

12. It is the process of destroying some, but not all micro-organisms using heat or antiseptics.
A. Sanitation B. Disinfecting C. Sterilization D. Sanitization

13. It is a substance used to control micro-organisms on non-living surfaces.

A. Antiseptic B. Solvent C. Disinfectant D. Nail Hardener

14. It is an agent that prevents the multiplication of micro-organisms.

A. Antiseptic B. Solvent C. Disinfectant D. Nail Hardener

15. It is the application of measures to promote public health and prevent the spread of infectious diseases.
A. Sanitation B. Disinfecting C. Sterilization D. Sanitization

16.It is the chance or probability that a person will be harmed or will experience an adverse health effect if exposed
to a hazard
A. harm B. risk C. ergonomics D. biological
17. It is an adverse health effect on something or someone under certain conditions at work.
A. harm B. risk C. ergonomics D. biological

18. It involves identifying the hazards present and then evaluating the risk, taking into account the existing
A, risk assessment B. training C. experience D. managing

19.It is important to give the health and safety experience to new or inexperienced workers, including those that have
been away from the workforce for some time
A. training B. exposure C. hygiene D. posture

20. It is a practice in some beauty salons that may affect the health of customers and workers that may lead to
exposure to biological hazards that cause infectious diseases.
A. unsafe practices B. fungi C. activities D. unethical

II– MATCHING TYPE: Match the statement in column A with the description in column B.

Column A Column B
1. A vertical splitting or separation of the nail plate layers
at the distal (free) edge of the nail plate a. Blue nails
2. Extreme thickening curvature of the nails, usually it is caused by varying
degree of hyperkeratosis b. Brittle nails
3. A condition nail plate which separates from the nail bed c. Claw nails
4. Nail condition in which the cuticle splits around the nail. d. Eggshell nails
5. Chronic inflammation of the nail fold and nail bed (matrix) e. Hangnails
6. This is referred to ingrown nails which affect the fingers and toenails f. Onychauxis
7. Infectious disease caused by a vegetable parasite g. Onychia
8. Deformity of nail plate caused by biting nails h. Onychocryptosis
9. An overgrowth of cuticle which sticks to the surfaces of nail plate i. Onychomycosis
10. This is caused by uneven growth of the nails, usually resulting from illness. j. Onychophagy
k. Pterygium
l. Ridges

III - FILL IN THE BLANK: Each sentence below has a blank space; each blank indicates that something has been
omitted. Inside the box are words that fits the meaning of the sentence as a whole.

Bluish Detachment Eggshell nails Furrows Hangnails

Hyperkeratosis Onychia Shedding Treating Cuts Uneven

1. These are long ridges that run either lengthwise or across the nail is called __________.
2. This is a term applicable to chronic inflammation of the nail fold and nail bed called ______________.
3. Onychogryphosis pertains to extreme thickening curvature of the nails, usually it is caused by varying degree of
4. Onychoptosis is the periodic_________ of one or more nails, either in the whole or in part.
5. Ridges are caused by ___________growth of the nails, usually resulting from illness
6. Blue nail is __________in color, may be attributed to poor blood circulation or heart disorder.
7. These are caused by an accident during manicure service called _____________.
8. A condition in which the cuticle splits around the nail is _____________.
9. Separates from the nail-bed and curves at the free edge is called ____________.
10. Onycholysis refers to the _________of the nail from the nail bed, starting at its distal and/or lateral attachment
IV – TRUE OR FALSE: Write the word TRUE if the statement is correct, FALSE if the statement is incorrect.

1. MSDS provides information on how to handle, store, discard and care for potentially hazardous chemicals.
2. OHS is a planned system of working to prevent illness and injury where you work by recognizing and identifying
hazards and risks in the nail salon.
3. Identifying workplace hazards means looking for those things at your workplace that have the potential to cause
4. Damaged equipment may cause an accident or injury if it is not working correctly
5. In any occupation where there is exposure to blood and other bodily fluids, there is always the potential for the
transmission of blood borne allergy
6. To avoid injury and harm to health of salon's client, it is important that new or inexperienced workers be adequately
trained in OHS.
7. Ergonomic is to reduce stress and eliminate injuries and disorders associated with the overuse of muscles, bad
posture and repeated tasks
8. PPE is used to protect workers from chemical hazards.
9. Back injuries are most commonly caused by wrong posture or position and can be prevented.
10. Nail workers have an obligation to their client's health and safety.

NO ERASURE – Mag isip kang mabuti, kaya ka naloloko eh, siya na nga yung the RIGHT ONE PINALITAN MO PA!
La Trinidad Subd., Cabuco, Trece Martires City
S.Y 2018 - 2019

General Directions: Read and analyze each sub-direction/s. Write all your answers on the test booklet
I – MULTIPLE CHOICE: Read each item carefully and choose the letter of the best answer from the choices

1. What is the first stage in the life cycle of most animals?

A. An egg B. A nymph C. An adult D. A larva

2. This is a large flat land where there are no trees and consist of black mucky soil with dominant vegetation like moses.
A. taiga B. tundra c. desert D. temperate soil

3. The second stage of incomplete metamorphosis is _______.

A. Egg B. Larva C. Pupa D. Nymph

4. What characteristics makes the water hyacinth float on water?

A. light weight of the plant C. bulbous system filled with air
B. spreading feathery root system D. light rounded waxy leaves

5. The egg, the first stage of metamorphosis, hatches into a wormlike form called________.
A. Nymph B. Larva C. Pupa D. Adult

6. The series of stages that occur in the lifetime of an organism is called__________.

A. Life span B. Life cycle C. Metamorphosis D. incomplete metamorphosis

7. An organism that is fully grown is called_______.

A. A pupa B. A larva C. An adult D. A nymph

8. When a plant begins to grow from a seed, it is in what stage?

A. Seedling B. Young plant C. Germination D. Mature plant

9. Last week my friend received a birthday gift from his father. It was a big-mouth clear jar with a plant floating on it.
What do you think is the plant inside the jar?
A. onion B. water lily C. rose D. orchids

10. Because an elephant lives longer than a mouse, the elephant is said to have a longer
A. Life cycle B. Life span C. Metamorphosis

11. Which of the following animals has poison on its fangs?

A. shark B. cobra C. lion D. elephant

12. What body structures of a pelicans to obtained their food?

A. claws B. feathers C. beak D. wings

13. Which adult animal looks very different when it is young?

A. lion B. frog C. elephant D. monkey

14. A butterfly larva is called a caterpillar. In its next stage, what happens to the caterpillar?
A. it will dies B. it changes into a chrysalis C. It reproduces D. it changes into a butterfly

15. Gestation is another name for pregnancy. Which of these animals has the longest gestation period?
A. rat B. elephant C. dog D. human

16. Bulbs are underground leaves that store foods. Which of the following plants grow from bulb?
A. onion B. ginger C. potato D. radish
17. What do you call the spines and thorns of the plants which they use to protect themselves from danger?
A. enemies of the plants B. adaptive structures C. plant disease D. camouflage

18. Rabbit eats grass and other plants to survive, but they does not eat animal. What kind of animal rabbit is?
A. carnivore B. producer C. herbivore D. decomposer

19. Which are structured adaptations of desert plants?

A. flat leaves B. thin roots C. tiny leaves D. fleshy stems

20. Why can fish live in water?

A. They love to swim all the time C. They are cold-blooded animals.
B. They have gills to breathe in water D. They can swim and get their food there.

II – IDENTIFICATION: Identify the following by choosing the correct word/s in the box.

Annuals complete metamorphosis food chain

food web gametophyte heredity
metamorphosis onmivorse seed stage
wrigglers flowering stage

1. It is the transfer of genetics characteristics from parents to their offspring.

2. It is changing the forms and structures that occurs from young animals to adult animals.
3. It involves with the four stages of growth and development in insect’s life.
4. It is a mosquito eggs are hatched into larva.
5. Plants that have life cycle of one year.
6. It is the beginning of a plant’s life cycle.
7. A phase where plants undergo from one stage into another.
8. An animal that can eat both producers and other consumers.
9. It is the process of eating and being eaten, where energy is transferred from one organism to another.
10. It is an organisms that performs different tasks as they interact with one another.

III – MATCHING TYPE: Match the description in column A with the correct term in column B.

1. Insects that produce 120 eggs A. caterpillar
2. Insects that lay about 200 eggs on the surface of water. B. death
3. Second stage of the butterfly life cycle. C. drones
4. Second stage of incomplete metamorphosis. D. house fly
5. They are workers or a male bees. E. mosquito
6. It refers to a baby bat. F. nymph
7. The last stage of a human life cycle. G. perennials
8. Plants that have a life cycle of more than two years. H. pollination
9. The transfer of pollen to a stigma of a flower. I. pups
10. The third stage of a plant’s life cycle. J. vegetative stage
K. biennials


FINISH THE EXAM WITHIN 50 MINUTES – Alam mo dapat kung kelan ka susuko. Pag TAPOS NA, TAPOS NA!
La Trinidad Subd., Cabuco, Trece Martires City
S.Y 2018 - 2019

General Directions: Read and analyze each sub-direction/s. Write all your answers on the test booklet

I – MULTIPLE CHOICE: Choose the letter that corresponds to the best answer.

1. A device used to measure the strength of brine solution is

A. salinometer B. thermometer C. both A and B D. refractometer

2. What is the function of the refractometer?

A. Measures the sugar content of sap and Measures the temperature of the food / fish
B. used in measuring the volume of liquid?
C. Wraps the food / fish for processing
D. All of the above

3. What syrup b is used in measuring the volume of liquid?

A. Salinometer B. Cylinder C. Refractometer D. Thermometer

4. A standard measuring instrument used in fish processing is

A. Salinometer B. Refractometer C. Thermometer D. All of the above

5. What type of water is used in calibrating the refractometer?

A. Distilled water B. Sea water C. Water from the faucet D. Brackish water

6. A device used to measure the temperature of fish / food is

A. Thermometer B. Salinometer C. Refractometer D. Beaker

7. A device used to measure the weight of fish / food is

A. Thermometer B. Weighing scale C. Measuring cup D. Measuring spoon

8. How many drops of sap or syrup sample are needed in testing the refractometer?
A. one B. two C. three D. four

9. What are some of the specifications included by the manufacturer of a certain tool, equipment or utensil?
A. dimension as to size, height, capacity, etc. C. proper care and maintenance
B. handling and operating requirements D. all of these

10. Why are specifications for food processing tool, equipment and utensils necessary?
A. because they provide information to the user as to how they must be properly handled and operated in order to
avoid accident
B. specifications give information concerning the proper use, care and maintenance of the tools, equipment and utensils
C. both a and b
D. specifications provide information about the tools, equipment and utensils

11. If you are a food processor, why do you need to know the parts of the equipment, tool and utensil and their
A. to appreciate the usefulness of a particular device
B. to be able to correctly operate/manipulate a tool, equipment or utensil
C. to be able to do some simple repairs on them
D. to easily determine if a part is missing
12. If you are going to pack processed foods in tin cans, why do you need to seal it with a can sealer?
A. cans cannot be sealed manually C. to properly seal them
B. tin cans are difficult to seal D. a can sealer is the appropriate equipment for attaching the cover to
the body of a tin can with is first and second operation rolls

13. What will help you determine the kinds of tools, equipment and utensil you will assemble, sanitize, inspect or
A. the kind of product to be produced C. the raw materials to be processed
B. the method of food processing to be done D. the availability of tools, equipment and utensils

14. You have already removed the dirt from the tools, equipment or utensils you will use in processing the food by
washing them with soap and water. Why do you still need to sanitize or disinfect them?
A. washing with soap and water only removes the adhering dirt
B. washing alone cannot remove the microorganisms and germs
C. to effectively kill or destroy all the germs and microorganisms which remained after washing
D. all of these

15. Which of these is a sanitizing agent you can use for killing the germs and microorganisms present in tools,
equipment and utensils?
A. sodium chloride B. sodium hypochloride C. magnesium sulfate D. calcium chloride

16. How will you properly store tools, equipment and utensils after using them?
A. wipe dry all tools, equipment and utensils which were washed with water before keeping them
B. stow them in a clean dry place with a good ventilation
C. apply lubricant to parts of equipment that undergo friction to prevent wear and tear
D. all of these

17. Why do you need to inspect and check the condition of equipment and machines before operating them?
A. to check if no parts are defective or missing C. both A and B
B. to check if electrical plugs are in good condition D. to see if they are old or new ones

18. Which of this preventive machine maintenance will you check before using equipment or a machine?
A. machine temperature and hydraulic fluid C. crack and leak detection and electric insulation
B. wear and surface condition D. all of these

19. Why is there a need of properly interpreting teacher’s/manufacturer’s specifications before operating any food
processing equipment?
A. to be able to determine the correct operation of the equipment
B. to avoid accidents due to faulty operation of equipment
C. to be familiar with their parts and their function
D. all of these

20. If you will choose food processing equipment, why is it better those with parts easy to assemble and disassemble?
A. for easily taking the parts apart if it breakdown C. both A and B
B. to easily put back the parts after dismantling them D. because they are cheaper

21. Why should you check equipment that are electrically operated before using them?
A. to make sure plugs, outlets and electrical insulation are not defective
B. to prevent accident
C. to practice using the equipment
D. to avoid errors and accidents in their operation

22. Your teacher instructed you to use a blender in your activity of preparing mango jam. It is your first time to use
such equipment. Which of these will you do?
A. read the manual containing the manufacturer’s specification C. ask your classmate to demonstrate it to you
B. practice using the blender D. I will not do anything
23. Your can sealer is not sealing properly. Which of these will you do?
A. do not use it any more C. undertake simple troubleshooting
B. request that a new sealer will be bought D. borrow a can sealer from another class

24. Why should food contact surfaces of machine or equipment be regularly lubricated?
A. to prevent wear and tear B. to prevent corrosion C. both A and B D. none of these

25. You noticed that it is difficult to turn the knobs of a pressure cooker, which of these will you do?
A. change the knobs C. remove the knobs
B. apply lubricants like grease or oil at the screws D. don’t do anything

26. Your teacher instructed you to check and inspect all the food processing equipment in your laboratory room.
Which of these will you do later?
A. prepare a written report following the standard format C. make an oral report
B. make a checklist of the tools and equipment inspected D. none of these

27. Why should you operate or use equipment in accordance with manufacturer’s specifications?
A. to correctly operate them
B. to be familiar with their parts and functions and to correctly operate, care and troubleshoot them
C. to determine cost of equipment
D. to be familiar with the necessary safety precautions to observe

28. Which construction material for equipment porous to bacteria and absorbs moisture as well as impart odor and
color to the food?
A. plastic B. metal C. stainless steel D. wood

29. This form is sold with the internal organs removed.

A. whole fish B. drawn fish C. steaks D. dressed fish

30. Most species of fish are sold in this form where all parts of the fish are still intact.
A. round fish D. drawn fish C. steaks D. dressed fish

31. This processing method was commonly used in the past when the techniques and equipment were not yet
A. canning B. pickling C. curing D. freezing

32. This process is done by directly applying granules of salt to the fish. The surface of the fish is completely covered
with salt.
A. brine sating B. salting to make brine C. dry salting D. fermentation

33. It a solution of salt and water. The fish is submerge with several hours depending upon the amount of salt
A. brine sating B. salting to make brine C. dry salting D. fermentation

34. This is similar to kench curing except that the brine is not allowed to drain.
A. brine sating B. salting to make brine C. dry salting D. fermentation

35. This is a process of sating small fish such as anchovies and tunsoy.
A. brine sating B. salting to make brine C. dry salting D. fermentation
II - IDENTIFICATION: Identify the following sentences by choosing correct word provided in the box.

Canning Cover pot Dip net Drag seine Draining Fish corral Fyke net
Gill netting Harpooning Lever net Non-textile Pickling Push net Smoking
Wounding gear

1. A method done by draining completely the pond water.

2. This is a method used for selective harvesting where the stock is for multiple sizes.

3. A device used as fishing apparatus essentially made of a textile materials.

4. It is a fishing device commonly constructed in sheltered water shallow close to shoreline.

5. It is an entrapping device with no return valve and with an opening at the lower most end to enclose the fish.

6. It is a semi-mechanized rigidly frame lift net which is mounted on a bamboo raft.

7. This is a bag net triangular in form and attached to a collapsible wooden frame with a bamboo handle.

8. It is a traditional method of catching large fish and still used today by skilled fisherman.

9. It is used to capture fish by wounding them and rendering them dead.

10. This is a fishing device is used on smoothly, gradually shelving fishing shores.

11. This is a simple instrument that made up of a round frame and netting material.

12. This is winged conical filter net with a series of circular hoops.

13. This is a process of exposing the fish to wood smoke until it is golden brown.

14. It is another way of preserving fish. It involves treating the fish with vinegar and spice.

15. It is a preservation or sterilization of food in hermitically sealed can or glass container by heating it evenly at a
temperature and for a period of time.
La Trinidad Subd., Cabuco, Trece Martires City
S.Y 2018 - 2019

General Directions: Read and analyze each sub-direction/s. Write all your answers on the test booklet

I – MULTIPLE CHOICE: Choose the letter of the best answer.

1. Which of the following usually has the lowest percentage of calories from fat?
A. Chicken B. scallops C. pork D. venison

2. Fear of fish is called:

A. aquaphobia B. itchyophobia C. landlubberism D. fishyphobia

3. People who eat fish regularly have a lower risk of ____________.

A. heart disease B. stroke C. depression D. all of the choices

4. Most of the health benefit of eating fish comes from _____________.

A. omega-3 fatty acid B. omega-6 fatty acid C. omega-9 fatty acid D. omega-12 fatty acid

5. Omega 3 fatty acids are found in cold water oily fish. Which of the following is the best source of omega-3s?
A. sardines B. salmon C. red snapper D. tuna

6. What is the world’s largest fish?

A. swordfish B. sperm wheel C. Whale shark D. blue marlin

7. You're at the local fish shop deciding what to cook for dinner. Which would be the best meal to make from a
sustainable seafood industry perspective?
A. Deep sea perch with chips and salad C. Bluefin tuna steaks with a lemon butter sauce
B. Sea bream with mash and asparagus D. Flathead with lemon cous cous and wilted greens

8. Miss Santos went to the market to buy fish where all the entrails are removed and ready to cook. What market
forms she will consider?
A. dressed fish B. fish steak C. whole fish D. drawn fish

9. Dr. cruz felt something fidget about lump on his neck and he often tried to eat sea foods with rich of iodine, copper
and zinc. What type of fish she will choose?
A. oily fish B. white fish C. shellfish D. starfish

10. Aling Maria bought various type of fish for future use. What type of market forms she rummage?
A. Oil fish B. salted fish C. frozen fish D. salmon fish

24. What cooking method is suited to fat fish.

A. Baking C. Deep -frying
B. Boiling D. Sautéing

12. Which kind of fish has no internal bone structure?

A. Fin fish C. Round fish
B. Freshwater fish D. Shell fish

13. Which of the following fish is high in fat?

A. Bass C. Mackerel
B. Cod D. Red Snapper

14. Which of the following fish is low in fat?

A. Cod C. Trout
B. Salmon D. Tuna

15. Which market form of fish is viscera, head, tail and fins are removed?
A. Butterfly C. Fillet
B. Dressed D. Sticks
16. Which of the following is a freshwater fish?
A. Bluefish C. Grouper
B. Cat fish D. Sole

17. Which market form of fish are both sides of a fish still joined but bones are removed?
A. Butterfly C. Fillet
B. Drawn D. Steak

18. Which of the following is the second step in scaling whole fish?
A. Begin to rake the scales from the tail towards the head.
B. Remove the scales on both sides of the fish.
C. Hold the fish down firmly with your hand near its head.
D. Lay your fish flat on the board.

19. Which of the following is the third step in opening an oyster?

A. Cut muscle from bottom cup.
B. Insert oyster knife at hinge slowly but firmly
C. Push knife into oyster and slice muscle from top shell
D. Twist knife handle to open the oyster.

20. Which of the following is a characteristic of a fresh fish?

A. With fresh and foul odor
B. Eyes are dull, shiny and bulging
C. Gills are pink or red
D. Flesh shrink when pressed

II – TRUE OR FALSE: Write T if the statement is true, otherwise F if false.

1. The squid and the octopus both have quills.

2. Lobster traps are baited with herring.
3. Oysters and clams are avid swimmers.
4. Scallops should be very firm and white. Avoid scallops that are slightly droopy and flesh-colored.
5. Fresh fish is always healthier than frozen fish.
6. The health risks from eating fish often outweigh the benefits.
7. Raw fish is certified to be free of bacteria and parasites.
8. Eating fish can help your memory as you age.
9. Wild fish always have more omega-3 fatty acids than farm-raised fish.
10. Fish is supposed to smell "fishy."
11. Cooking fish properly will kill worms and other parasites.
12. Pregnant women should not eat fish.
13. Seafood is the most common cause of food allergies.
14. Even fried fish is good for you.
15. Saint peter’s fish is an English term tilapia

III – IDENTIFICATION: Identify of what has been ask.

1. This is the internal organ of the fish?

2. It is a method used to remove the fins, gills, heads and scales.
3. This method is an incision by pulling the skin from the flesh to the head.
4. What method of fish preparation to get rid the flesh or the entrails of the fish?
5. It is the variety of suteing done with chunk of fish in a work pan, with a sauce added at the end.
6. It is a gentle, fat-free cooking method that keeps natural moisture in foods.
7. It uses direct heat from underneath the meat, either from a gas burning flame or smoldering goals.
8. It involves radiant heat from an overhead source, typically inside a conventional oven.
9. It is the methods that involves fully immersing the food in hot oil.
10. It refers to any forms of sea life.
IV – Tell neither ACCOMPANIMENTS nor GARNISH of the following.

1. Beurre noisette
2. Hollandaise sauce
3. Tartar sauce
4. Wedges
5. Brown bread and Butter

V. Arrange the steps on how to fillet a flat fish by numbering 1 – 5.

 Bending the flexible blade, sweep the knife smoothly against the bones to remove the flesh.
 Lay the fish flat on the chopping board.
 Trim up the fillet to remove the fins.
 Cut down the central lateral line until the knife reaches to the rib bones.
 Cut the fillet away from the fish and place it on a tray.

VI – ENUMERATION: Enumerate of what has been ask.

1-5 Moist-heat cooking

6 -10 Suggested fish and seafood dishes
La Trinidad Subd., Cabuco, Trece Martires City
S.Y 2018 - 2019

General Directions: Read and analyze each sub-direction/s. Write all your answers on the test booklet
I. Basahin ang mga sumusunod na pahayag at pagkatapos isulat ang titik ng tamang sagot sa sagutang papel.
1. Ano ang ipinapakitang kabutihang asal kapag ikaw ay nagbibibgay ng iyong lumang gamit sa mga bahay
ampunan at nangangailanagn?
a. Pagiging malikhain b. Pagiging makakalikasan c. Pagiging matulungin

2. Alin sa mga sumusunod ang nagpapakita ng pagpapahalaga sa oras?

a. Inaasa sa iba ang Gawain
b. Madalas mahuli sa pagpapasa c. Ipinapakita ang dedikasyon sa Gawain

3. Nagsasalita ka bilang Pangulo ng klase nang biglang tumayo ang iyong kaklase at sinabing hindi maganda
ang iyong suhestiyon.
a. Awayin ang taong hindi pumayag sa plano mo.
b. Ipaliwanag ang iyong dahilan sa mga suhestiyon.
c. Talikuran siya’t huwag intindihin.

4. Ano ang dapat mong gawin sa mga impormasyon nalalaman mo tungkol sa magagandang tanawin ng
a. Ipagmalaki at ipamalita b. Ikahiya at huwag tanggapin c. Iwasang mapag - usapan.

5. Ano ang ibubunga ng pagiging mapagmalasakit sa kapwa?

a. Ikaw ay kanilang kaiinisan
b. Mawawalan ka ng kaibigan c. Matutuwa at mamahalin ka sa iyong pag-uugali

6. Nakita mo ang isang batang sisinghap-singhap sa ilog na waring siya ay nalulunod. Gusto mo siyang tulungan
ngunit hindi ka marunong lumangoy.
a. Iiwan ang bata at hayaang ito ay malunod
b. Tatalunin ito para sagipin
c. Maghahanap ng bagay na maaari nitong hawakan upang makaahon

7. Habang naglalaro, napatid ang isa mong kamag-aral. Hindi na siya makakalakad pagkatapos noon.
a. Hilahin ito patungo sa klinika
b. Pasanin para madala sa doctor
c. Gamitan muna ng paunang lunas na napag-aralan

8. Biglang nagkagulo sa inyong lugar bunga ng isang sunog. Sa pagkataranta, may isang bata na naiwan sa loob
ng bahay na nasusunog.
a. Papasukin ang loob ng bahay para iligtas ang bata
b. Tatawag ng mga taong maaaring tumulong sa pagpasok sa bahay na nasususnog.
c. Iiwan na lamang ang sitwasyon.

9. Taimtim na nakikinig ang lahat sa sinaabi ng tagapagsalita nang biglang mahilo at mawalan ng malay ang
batang katabi mo.
a. Kumuha ng tubig at buhusan sa mukha
b. Hawiin ang mga tao at punasan nang malamig na tubig ang mukha.
c. Itakbo sa pinakamalapit na ospital.

10. Habang naglalaro kayo, nakita mo sa lugar ang isang table na may pako at hindi napapansin ng mga kalaro
a. Huwag pansinin ang table
b. Alisin ang table kapag may napako c. Alisin ang table bago makadisgrasya sa mga kalaro
II. Bilang isang mapanagutang kabataan, Saang ahensya mo idudulog ang mga sumusunod na pangyayari sa inyong
lugar? Isulat ang titik ng tamang sagot sa sagutang papel.
A. DSWD – Department of Social Welfare and Development
B. BFP - Bureau of Fire Protection
C. DOLE - Department of Labor and Employment
D. DENR - Department of Environment and Natural Resources
E. PNP - Philippine National Police
F. BFAD – Bureau of Food and Drugs

1. Patuloy na pagputol ng mga punong-kahoy sa kagubatan.

2. Pangungutya sa batang Igorot.
3. Nasussunog ng bahay.
4. Pinagtatrabaho ng magulang ang anak kahit menor-de-edad pa.
5. Maruming pagawaan ng tsokolate.
6. Pambubugbog ng ama sa kanyang anak.
7. Nakita ko ang aking kapitbahay na nagbebenta ng droga.
8. Nagkarambola ang mga binatilyo sa kalye.
9. Paglalagay ng magic sugar sa mga produktong ginagawa.
10. Paglabas ng malalaking torso ng aming kapitbahay.

III. Sagutin ang mga sumusunod na katanungan.

1. Bakit kailangan mong pagmalaskitan ang iyong kapwa?
2. Nagawa mo na bang tumulong sa iyong kapwa? Anong klaseng tulong ang ginawa mo?
3. Kapag tumulong ka sa isang tao, naghihitay ka ba ng anumang kapalit nito? Ipaliwanag.
4. Paano mo maipakikita na ikaw ay may pagmamalasakit sa iyong pamayanan?
5. Paano ka makikialam sa pamayanan?

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