TLE 10

st
1 Long Test

Name: _____________________________________________ Score: _________

Year & Section: _______________________

Test I: Read and understand each questions/ situations carefully, then encircle
the letter of the correct answer.

1. What do you call the equipment that holds the egg upright as wires are pulled
over to cut wedges.
a. Egg separator b. sloping sides c. steam poaching d. wedger
2. Which of the ff. are classified as Achievement cluster.
a. Systematic monitoring c. information seeking
b. Risk Taking d. goal setting
3. If the Entrepreneur plans out the accomplishment of tasks, then he has a
competence of being….
a. Risk taker c. goal setter
b. Opportunity seeker d. committed
4. Entrepreneur who generates ideas and images in order to come up to solution to
problems are…..
a. risk taker b. goal setter
c. opportunity –seeker d. committed
5. Which of the ff. is done to decorate the food w/ colorful as vegetable leaves or
fruits in presenting/ serving dish.
a. saute b. cut & fold c. garnish d. braise
6. How to protect foods from food borne disease in the food service?
a. Wash hands w/ soap in clean water before handling and serving foods
to the costumers
b. Wash hands w/ soap and water in a basin before handling and serving
foods to the patron
c. Wash hands w/ soap and running water before handling and serving
foods to the patron
d. Wash hands w/ soap and clean water after handling and serving foods
to the costumers
7. The application of measures to make environmental conditions favorable to health
is refer as…..
a. Safety precaution c. Disease prevention
b. injury free d. sanitation
8. It is done to remove the skin by stripping off the outer layer or covering of the
foods w/ the use of hands.
a. boiling b. blanching c. peeling d. paring
9. The stage of the business, the owner manager is busy looking for funds,
costumers, materials, and equipment. He has no time of planning.
a. unplanned stage c. budgeting system
b. annual planning d. strategic planning stage
10. It is done using heat, radiation or chemical.
a. cleaning b. heating c. sanitizing d. cooking

11. This is the food to military men. It is usually uses the tray line service soldiers.
a. Fast food establishment b. Military canteens
c. Catering service d. commercial cafeterias
12. This is mobile food service. Food is prepared in the kitchen at the transported
and serve in the place by the client.
a. commercial cafeteria b. catering service
c. ice cream parlor d. full service restaurant
 Test II. Read each statement or question below carefully and  fill in the
blank(s) with the correct answer.

___________________1. It is a small cup made of porcelain, heat-proof glass or

pottery with a screw on top.

___________________2. It is an electric appliance which steam-cooks eggs in the

shell.

___________________3. It is a shallow, slope-sided skillet, 6-8 inches in diameter.

___________________4. It is a small container designed to hold a soft-cooked egg

upright in its shell for table service.

___________________5. It is a shallow, slope-sided skillet, usually 7-10 inches in

diameter.

___________________6. It is a sharp-pointed tool for gently pricking a very small hole

in the large end of an eggshell before hard-cooking.

___________________7. It is a rack that holds one egg-sized cups over simmering

water or a small colander-like form that holds an egg as it poaches in simmering water.

___________________8. It is a round band, with or without a handle, to hold a fried or

poached egg during cooking.

__________________9. It is a device which cuts a hard-cooked egg into neat slices

with one swift stroke.

__________________10. It is a deep, straight-sided dish designed for oven use. It may

also serve as a casserole dish.

Test III. Label the parts of an egg. (8 pts.)

God Bless!
Ma’am Elsie 😊