Republic of the Philippines

Department of Education

1-A Lasip Chico, De Venecia Highway TEST:

Dagupan City I - ______ III- _____
II - ______ IV-_____

THIRD QUARTER EXAMINATION TOTAL SCORE: ____

_________________
TLE 10 PARENT’S SIGNATURE:

FIRST NAME SURNAME MI

LEARNER’S REFERENCE NO. SECTION DAY MONTH YEAR MARKED BY:

GENERAL INSTRUCTIONS:
1. STRICTLY NO ERASURES of any form! All erasures, superimpositions or alterations will be deducted to your final score.
2. Use CAPITAL LETTERS in writing your answers.
3. WRONG SPELLING is wrong answer.
4. Use BLACK or BLUE ballpoint only.
Submit yourselves therefore to God. Resist the devil, and he will flee from you.
- James 4:7

I. Multiple Choice.
Directions: Read each statement carefully. Shade the letter of the CORRECT answers.

1. It is a hot or cold seasoned liquid accompaniment to a dish.

A. sauce C. soup
B. roux D. starch
2. It is a mixture of flour and butter.
A. sauce C. soup
B. starch D. roux
3. It is dissolved in water in water then poured into boiling stock.
A. roux C. starch
B. soup D. sauce
4. It is mixed to the stocks at the final stage of cooking.
A. roux C. starch
B. yolk of egg D. vegetable pur’ees
5. It is produced by cutting cooked vegetables into small pieces and passing through a
sieve.
A. cream C. starch
B. butter D. vegetable pur’ees
6. It enhance the flavor and taste of food.
A. dressings C. sauce
B. garnishings D. leveaning
7. It is considered the simple and thinner form of dressing because it is made of oil and
vinegar.
A. garnishing C. sauce
B. dressing D. vinaigrette dressing
8. It is a thick and blended dressing.
A. sauce C. mayonnaise – based dressing
B. starch D. cream
 9. It is consist of shaping and arranging food artistically on a plate or plater.
A. dressing C. sauce
B. garnishing D. soup
10. It is refreshing simple food or drink offered before the meal to guests as soon as
they arrive.
A. sandwich C. salads
B. desserts D. appetizers
11. It is also called appetizers.
A. beginners C. starters
B. first meal D. last meal
12. It is a small open – faced sandwiches.
A. cocktails C. appetizers
B. relishes D. canap’es
13. This drinks served in small glasses.
A. relishes C. starters
B. canap’es D. cocktails
14. It is small bits of marinated fish with vegetable slices as base.
A. vegetable hors d’oeuvres C. salads
B. soups D. vegetable salads
15. It is selected vegetables that are served chilled.
A. cocktails C. appetizers
B. relishes D. tasty tidbits
16. It is served in bowls, in cocktail dishes, or in fruit cup.
A. fruit cocktails C. fruit appetizers
B. fruit salads D. fruits
17. It is usually served outdoors and guest do the grilling themselves.
A. cocktails C. canap’es
B. relishes D. grilled appetizers
18. It is also called finger foods.
A. fruits C. tasty tibdits
B. salads D. chips
19. It is the heart of the sandwich.
A. dressings C. vegetables
B. filllings D. bread
20. It provides casing for the food inside.
A. fillings C. vegetables
B. dressings D. bread

II. Identification. Identify what is being asked. Write your answer on the space provided.

_________________1. It is a dessert with gelatin or vegetarian jelly.

_________________2. A dessert with egg white whisked into a very stiff mixture.
_________________3. It is a dessert that are baked or steamed.
_________________4. A flavored fruits with gelatin and agar – agar.
_________________5. It is a dessert with egg custard cooked over a caramel base.
_________________6. It is sometimes served with jam or whipped cream.
_________________7. A frozen mixtures of sugar, milk fat, and fresh fruits for flavoring.
_________________8. It contains less dairy that ice cream.
_________________9. It is basically made of frozen fruit and vegetable pur’ees.
_________________10. It is usually sweet baked products serve in slice or pieces.
_________________11. It is usually the highlight of an enjoyable meal.
_________________12. It is made up of flour, sugar, malik and butter made into soft dough
and pan fried.
_________________13. A variety of fruits and mixed together.
_________________14. Almost all vegetables can be made into salads.
_________________15. It is combines vegetables with meat cuts.

III. True or False. Write TRUE if the statement is correct and FALSE if it is not.
 _________________1. In Buffet style, food is all setup on a counter or table.
_________________2. In Gueridon service, a gueridon is a small table or a stand.
_________________3. In Filipino service, food is served at the center of the dining table.
_________________4. In Family service, the main course placed on the table and is
decorated in the kitchen then served to the customer.
_________________5. In American and Blue Plate service, this is the simpliest form of table
service.
_________________6. In Russian service, it is dignified and elaborate style of service or
formal style.
_________________7. In Banquet style, this is a pre – set type of service.
_________________8. In French Table service, food is prepared and acrved in front of the
guests.
_________________9. In Filipino service, it begins with the soup and ends with dessert.
_________________10. In Filipino service, food is usually eaten with rice.
_________________11. In Banquet service, some food items are usually set on the table.
_________________12. In Silver service, the waiter is responsible of serving the food and
preparing its appearance on the plate.
_________________13. In American Plate service, all food is placed on the plates in trhe
kitchen.
_________________14. In Filipino service, guests reach for the food and serve themselves.
_________________15. In Banquet service, American and Russian style may be applied.

Prepared by: Checked and Reviewed: Noted:

CHRISTDALE G. ULANDAY RODEL G. SOMINTAC BARBARA T. LAYSON, Ed. D.

Subject Teacher School Program Coordinator School Administrator