DEPARTMENT OF EDUCATION

REGION VII, CENTRAL VISAYAS

DIVISION OF CEBU PROVINCE
SANTANDER NATIONAL HIGH SCHOOL
Poblacion, Santander, Cebu
2ND Periodical Test in TLE-Household Services 10
SY 2022-2023

Name: ___________________________________Grade & Section: ________________ Score: ______

Direction: Read each test item carefully. ENCIRCLE only the LETTER of the correct answer.
1. Which of the following tools is also known as a Parisienne scoop and is used in cutting round or
oval shaped sections of melon?
A. melon baller B. paring knife C. peeler D. spiral slicer
2. Which tool is specifically designed with a scalloped edge blade to make cutting vegetables and
fruits quick and easy?
A. chopping board B. garnishing knife C. mixing bowl D. peeler
3. Which tool is primarily used to measure the volume of liquid or bulk solid cooking ingredients?
A. citrus juicer B. chopping board C. measuring cups D. measuring spoons
4. What is the other name of spiral slicer?
A. lazy susan B. parisienne scoop C. spiralizer D. sterilizer
5. Which kitchen utensil is used to grate foods into fine pieces?
A. salad spinner B. shredder C. spiral slicer D. strainer
6. Which of the following tools is also known as tosser and is used to remove excess water from salad
greens?
A. salad spinner B. shredder C. spiral slicer D. strainer
7. What are you going to do if the consistency of the sauce is too thin or too weak?
A. add a little salt B. add a little stock C. add a little water D. add a swirl of butter
8. Which of the following principles in sauce preparation is TRUE?
A. there should be so much sauce in a dish
B. add the sauce in a way that suits the texture of the food you are serving
C. keep hot sauces cold
D. serve large proportion of sauce
9. What food sources can enhance the bitterness of sauce?
A. butter and cream C. herbs and spices
B. cheese and mushrooms D. wine and lemon
10. What food sources lift the acidity of sauce?
A. butter and cream C. herbs and spices
B. cheese and mushrooms D. wine and lemon
11. A sauce can enhance a dish appearance by adding luster and sheen. What principle of sauce
preparation is this?
A. add flavor B. add moisture C. add eye appeal D. improve texture
12. What type of sauce is made with butter, flour and milk base and is served with for lasagna, gratins,
scalloped potatoes and mac and cheese
A. béchamel sauce B. espagnole sauce C. hollandaise sauce D. tomato sauce
13. Which of this sauce is an emulsion of egg yolk, melted butter, and lemon juice?
A. béchamel sauce B. espagnole sauce C. hollandaise sauce D. tomato sauce
14. Which of the following is used to lubricate and add an accent to vegetables or fruits?
A. appetizer B. dessert C. salad dressing D. sauce
15. Salad dressing may contain the following EXCEPT:
A. acid B. fat C. meat D. seasonings
16. Which type of salad dressing is typically made of three parts oil to one part vinegar?
A. cooked dressing B. creamy dressing C. mayo dressing D. vinaigrette
17. What kind of salad dressing uses sour cream, yogurt, cottage cheese or buttermilk?
A. dairy B. low fat C. mayonnaise D. vinaigrette
18. Which kind of salad dressing uses less oil or no fat at all?
A. dairy B. low fat C. mayonnaise D. vinaigrette
19. Which salad dressing uses cooked starch to thicken it instead of egg like miracle whip?
A. cooked B. dairy C. low fat D. mayonnaise
20. Sauces are often considered as one of the greatest tests of the chef‘s skill. Which of the following
are the functions of sauces?
I. enhance the taste of the food to be served
II. add moisture or juiciness to food that are cooked dry
III. enhance the appearance of a dish by adding luster and sheen
IV. provide the dish with more food to serve for the diner
V. a flavor complementary to a food brings out the flavor of that food

A. I, II, III B. I, II, III, V C. I, II, III, IV D. II, III, IV, V

21. What do you call to the finger foods usually served before a meal?
A. appetizer B. dessert C. salad D. sauce
22. What classification of appetizers comes in small portions and usually display the characteristics of
most salad?
A. chips and dips B. cocktails C. petite salad D. soups
23. These savory dips are popular accompaniments to potato chips, crackers, and raw vegetables.
A. chips and dips B. cocktails C. relishes D. soups
24. These are pickled crisp vegetables.
A. chips and dips B. cocktails C. relishes D. soups
25. This appetizer is a type of clear soup made from richly flavored stock or broth that has been
clarified.
A. canapé B. chips C. hors d’oeuvres D. soup and consommé
26. This refers to a bite sized finger food consisting of a base, a spread or topping, and a garnish.
A. canapé B. chips C. hors d’oeuvres D. relishes
27. Salad comes from the Latin word _____ which means salted stuff.
A. empanada B. feijoada C. salata D. salteña
28. What is used to lubricate and add an accent to the salad?
A. dressing B. filling C. sauce D. toppings
29. A __________ may contain one or a combination of fruits plus dressing.
A. fruit salad B. high protein salad C. salad greens D. vegetable salad
30. A __________ is a combination of vegetables and protein foods such as shrimps, fish, meat,
cheese or eggs.
A. fruit salad B. high protein salad C. salad greens D. vegetable salad
31. How are salads served?
A. as appetizer B. as dessert C. as main dish D. all of the above
32. __________ are served after the main course is taken.
A. appetizer B. dessert C. entrée D. soup
33. What is also known as bread baser which consists of a single slice of bread with one or more food
items on top?
A. club sandwich B. finger sandwich C. griddled sandwich D. open faced sandwich
34. What type of sandwich is often heated by placing the buttered slices of bread with one or more food
items on top?
A. club sandwich B. finger sandwich C. griddled sandwich D. open faced sandwich
35. What is the type of tea sandwich, so named because the rectangular piece of bread is sliced into
long-finger slices?
A. club sandwich B. finger sandwich C. griddled sandwich D. open faced sandwich
36. What type of sandwich is composed of toasted bread, sliced poultry, bacon, lettuce, tomato, and
mayonnaise?
A. club sandwich B. finger sandwich C. griddled sandwich D. open faced sandwich
37. The basic components of a sandwich are the following EXCEPT:
A. base B. filling C. moistening agent D. sauce
38. It is the component of a sandwich upon which the ingredients are placed.
A. base B. filling C. moistening agent D. packaging
39. It consists of one or more ingredients that are layered or folded within the sandwich.
A. base B. filling C. moistening agent D. packaging
40. The following are dry fillings, EXCEPT:
A. bacon and egg B. bacon and lettuce C. cheese and onion D. peanut butter & jelly
41. What do you call to the process of applying low temperature that changes the state of water in the
food from liquid to solid ice?
A. chilling B. freezing C. packaging D. wrapping
42. Damp areas cause growth of mold, give off odors and is not good for dry staples like the following,
EXCEPT:
A. flour B. oil C. sugar D. rice
43. Fruits and vegetables are generally stored in the refrigerator at __________.
A. -1oC or lower B. -20oC to -29oC C. 4.5oC to 7oC D. 21oC to 38oC
44. It is a storage system where stocks delivered first must be issued ahead of those that had just been
recently delivered or stored.
A. First In-First Out Policy C. First out – old stocks
B. New stock-left; old stock-right D. None of the above
45. Who among the following persons practices the FIFO or First In, First Out Policy?
A. Cindy stored newly purchased vegetables on the back row of the refrigerator and placed
the old ones in the front row
B. Klyde opened the canned goods from last year and kept the newly bought ones
C. both A and B
D. neither A nor B
46. Why are sauces important in a dish?
A. it increases hunger
B. it adds juiciness to the dish
C. it tricks our mind to want more foods
D. it transforms the overall presentation of a dish by adding flavor and moisture
 47. How can you limit the amount of fat in your salad dressing?
A. buy reduced-fat and fat-free dressing
B. make your own salad dressing
C. read labels of salad dressing
D. all the answers are correct
48. Which of the following storing principles is NOT CORRECT?
A. keep the storage area wet and well-ventilated
B. use resealable food containers
C. use airtight containers
D. compared to wood, metal shelves are easier to clean
49. How does a béchamel sauce differ from a velouté sauce?
A. béchamel is a white sauce while velouté is a brown sauce
B. béchamel is a brown sauce while velouté is a white sauce
C. béchamel is made from roux while velouté is not
D. béchamel is milk base while velouté is stock base
50. Why is proper use of tools and materials in preparing sauces, dressings, and garnishes important?
A. it cooks the food easily C. it prevents food contamination
B. it makes food delicious D. it prevents microbial growth

SANTANDER NATIONAL HIGH SCHOOL│MISS AUBREY LYNN JOYOHOY│TLE-HOUSEHOLD SERVICES 10│2ND QUARTER │2022-2023

**********God bless!!!**********

Parent’s/Guardian’s Signature: _____________________

Date of Receipt: ________________________________