TLE 9 (ENTREPRENEURSHIP)
QUIZ NO. 1 TLE 9 (ENTREPRENEURSHIP)
Directions: Read each statement carefully and choose QUIZ NO. 1
the letter of the correct answer.
Directions: Read each statement carefully and choose
1. Set of traits and behavior commonly found to most the letter of the correct answer.
successful entrepreneurs.
1. Set of traits and behavior commonly found to most
A. Entrepreneur successful entrepreneurs.
B. Commitment to work contract.
C. Personal Entrepreneurial Competencies A. Entrepreneur
D. SWOT Analysis B. Commitment to work contract.
2. Person who take risk and uncertainty for the purpose C. Personal Entrepreneurial Competencies
of achieving a profit is called _____________. D. SWOT Analysis
A. Entrepreneur 2. Person who take risk and uncertainty for the purpose
B. Commitment to work contract. of achieving a profit is called _____________.
C. Personal Entrepreneurial Competencies A. Entrepreneur
D. SWOT Analysis B. Commitment to work contract.
3. Personal Entrepreneurial Competencies is divided into C. Personal Entrepreneurial Competencies
how many clusters? D. SWOT Analysis
A. 1 B. 2 C. 3 D. 4 3. Personal Entrepreneurial Competencies is divided into
4. Strong belief in themselves and their own abilities. how many clusters?
A. Commitment to work contract A. 1 B. 2 C. 3 D. 4
B. Persuasion 4. Strong belief in themselves and their own abilities.
C. Demand for efficiency A. Commitment to work contract
D. Self-confidence B. Persuasion
5. Ability to influence and persuade other people. C. Demand for efficiency
A. Commitment to work contract D. Self-confidence
B. Persuasion 5. Ability to influence and persuade other people.
C. Demand for efficiency A. Commitment to work contract
D. Self-confidence B. Persuasion
6. One characteristic of an entrepreneur must not easily C. Demand for efficiency
give up in the face of obstacles. D. Self-confidence
A. Commitment to work contract 6. One characteristic of an entrepreneur must not easily
B. Persistence give up in the face of obstacles.
C. Demand for efficiency A. Commitment to work contract
D. Self-confidence B. Persistence
7. An entrepreneur seek information about his/her C. Demand for efficiency
customer, market, supplies, and even competitors. D. Self-confidence
A. Commitment to work contract 7. An entrepreneur seek information about his/her
B. Persuasion customer, market, supplies, and even competitors.
C. Demand for efficiency A. Commitment to work contract
D. Self-confidence B. Persuasion
8. This concerns the physical location of a business C. Demand for efficiency
store. D. Self-confidence
A. Economy C. Natural/Physical environment 8. This concerns the physical location of a business
B. Culture D. Technology store.
9. This pertains to the number of people living in the A. Economy C. Natural/Physical environment
area, their sex, gender, age, socio-economic status, B. Culture D. Technology
family size, religion and even growth trends. 9. This pertains to the number of people living in the
A. Economy C. Demography area, their sex, gender, age, socio-economic status,
B. Culture D. Technology family size, religion and even growth trends.
10. Classified as inventions based on the application of A. Economy C. Demography
science that create new product or process B. Culture D. Technology
improvement. 10. Classified as inventions based on the application of
A. Economy C. Natural/Physical environment science that create new product or process
B. Culture D. Technology improvement.
11. This influence the totality or the way of life, ideas, A. Economy C. Natural/Physical environment
and customs of a set of people in the society. B. Culture D. Technology
A. Economy C. Natural/Physical environment 11. This influence the totality or the way of life, ideas,
B. Culture D. Technology and customs of a set of people in the society.
12. SWOT analysis stands for _________________. A. Economy C. Natural/Physical environment
A. Strength, weaknesses, Opportunities and Threats B. Culture D. Technology
B. Strength, weaknesses, Overactive and Threats 12. SWOT analysis stands for _________________.
C. Supply, weaknesses, opportunities, and Trends A. Strength, weaknesses, Opportunities and Threats
D. Strength, weakness, Opportunities and Trends B. Strength, weaknesses, Overactive and Threats
13. This pertains to the management of resources and C. Supply, weaknesses, opportunities, and Trends
study of the system of production, distribution and D. Strength, weakness, Opportunities and Trends
consumption of goods and services. 13. This pertains to the management of resources and
A. Economy C. Natural/Physical environment study of the system of production, distribution and
B. Culture D. Technology consumption of goods and services.
A. Economy C. Natural/Physical environment
14-15. Give at least 2 Business Ideas B. Culture D. Technology
14-15. Give at least 2 Business Ideas e. solvent cleaners
f. water
TLE 9 (ENTREPRENEURSHIP)
QUIZ NO. 2
TLE 9 (ENTREPRENEURSHIP)
A. Multiple Choices.
1. What cleaning agents are used periodically in QUIZ NO. 2
removing mineral deposits and other soils that
detergents cannot eliminate? A. Multiple Choices.
a. Solvents b. abrasives 1. What cleaning agents are used periodically in
c. detergents d. acid cleaners removing mineral deposits and other soils that
2. Which is an example of detergents? detergents cannot eliminate?
a. nitric acid b. turpentine a. Solvents b. abrasives
c. soap powders d.Ammonium compound c. detergents d. acid cleaners
3. Which one removes heavy accumulations of 2. Which is an example of detergents?
soil that are difficult to remove by other cleaning a. nitric acid b. turpentine
agents? c. soap powders d.Ammonium compound
a. solvent b. abrasives 3. Which one removes heavy accumulations of
c. detergents d. acid cleaners soil that are difficult to remove by other cleaning
4. How can you protect yourself when dealing agents?
with strong cleaning chemical agents? a. solvent b. abrasives
a. Wear sunglasses. c. detergents d. acid cleaners
b. Wear jacket with hood. 4. How can you protect yourself when dealing
with strong cleaning chemical agents?
c. Wear gloves and eye protection.
a. Wear sunglasses.
d. Wear complete personal protective equipment.
b. Wear jacket with hood.
5. Why do we need to use cleaning agents in
sanitizing kitchen c. Wear gloves and eye protection.
a. To achieve perfect result of cleaning d. Wear complete personal protective equipment.
b. To make the kitchen look neat and clean 5. Why do we need to use cleaning agents in
sanitizing kitchen
c. To make the kitchen presentable to guests
a. To achieve perfect result of cleaning
d. To make it free of bacteria or disease causing
b. To make the kitchen look neat and clean
elements
6. What is the process of removing food and other c. To make the kitchen presentable to guests
types of soil from a surface, such as a dish, glass, d. To make it free of bacteria or disease causing
or cutting board? elements
a. cleaning c. periodically 6. What is the process of removing food and other
b. sanitizing d. stains types of soil from a surface, such as a dish, glass,
7. Defined as cleaning something to make it free or cutting board?
of bacteria or disease-causing elements. a. cleaning c. periodically
a. cleaning c. periodically b. sanitizing d. stains
b. sanitizing d. stains 7. Defined as cleaning something to make it free
8. It involves the use of hot water or steam. of bacteria or disease-causing elements.
a. chemicals c. thermal sanitizing a. cleaning c. periodically
b. soil d. temperature b. sanitizing d. stains
9. Commonly referred to as de greasers 8. It involves the use of hot water or steam.
a. Abrasives c. detergents a. chemicals c. thermal sanitizing
b. Acid cleaners d. solvent cleaners b. soil d. temperature
10. What cooking ingredient can be used to 9. Commonly referred to as de greasers
remove stains from cutting board. a. Abrasives c. detergents
a. butter c. vanilla b. Acid cleaners d. solvent cleaners
b. salt d. water 10. What cooking ingredient can be used to
B. Matching Type remove stains from cutting board.
Directions: Match column A with column B a. butter c. vanilla
and write your answers in your notebook. A b. salt d. water
B. Matching Type
1. These are degreasers used on surfaces Directions: Match column A with column B
where grease has burned on. and write your answers in your notebook. A
2. This involves the use of hot water or
steam. 1. These are degreasers used on surfaces
3. It is the 4th step in sanitizing where grease has burned on.
4. It is an approved chemical sanitizer. 2. This involves the use of hot water or
5. It is an example of common cleaning steam.
agent. 3. It is the 4th step in sanitizing
4. It is an approved chemical sanitizer.
5. It is an example of common cleaning
a. air drying agent.
b. chlorine
c. thermal sanitizing
d. cleaning a. air drying
b. chlorine 14. What do you call a variety of appetizers wherein
c. thermal sanitizing the only requirement is that you keep everything
d. cleaning small enough to be picked?
a. cocktail b. finger food
e. solvent cleaners c. Hors D’ Oeuvres d. canapé
f. water 15. What do you call a small piece or portion of
highly seasoned food, usually served before a meal
to induce and stimulate one’s appetite?
a. appetizer b. sandwich
c. dessert d. salad
QUIZ 3
TLE 9 -APPETIZER
NAME: __________________________________
SECTION: _______________________________
QUIZ 3
DIRECTIONS: Answer the following questions and TLE 9 -APPETIZER
find your answer inside the box. Write your answer NAME: __________________________________
on the space provided for. SECTION: _______________________________
_______________1. What tool is used for mixing
thinner liquids? DIRECTIONS: Answer the following questions and
_______________2.It is a tool used to scrape off find your answer inside the box. Write your answer
contents of bowls. on the space provided for.
_______________3.This type of tool is used for _______________1. What tool is used for mixing
manipulating foods like spreading. thinner liquids?
_______________4. What tool has a sharp-edged _______________2.It is a tool used to scrape off
scoop for cutting out balls of fruits contents of bowls.
and vegetables? _______________3.This type of tool is used for
_______________5. It is a small hand tool in manipulating foods like spreading.
making garnishes _______________4. What tool has a sharp-edged
_______________6. This is used to store scoop for cutting out balls of fruits
ingredients and to maintain its freshness. and vegetables?
_______________7. This type of equipment is _______________5. It is a small hand tool in
used in goods. making garnishes
_______________6. This is used to store
Spatula channel knife ingredients and to maintain its freshness.
wire whip _______________7. This type of equipment is
Ball cutter rubber scraper used in goods.
refrigerator
Freezer oven Spatula channel knife
wire whip
B. Choose the letter of the best answer. Write the Ball cutter rubber scraper
chosen letter on a separate sheet of paper. refrigerator
8. Which foods stimulate the appetite through their Freezer oven
attractive appearance, fragrance or appealing
flavor? B. Choose the letter of the best answer. Write the
a. dessert b. appetizer chosen letter on a separate sheet of paper.
c. cocktail d. meal
9. Which of the following refers to small portion of 8. Which foods stimulate the appetite through their
highly seasoned food? attractive appearance, fragrance or appealing
flavor?
a. hors D’ Oeuvres b. cocktail a. dessert b. appetizer
b. canape c. relish c. cocktail d. meal
10. Which kind of appetizer did Chef Arnold prepare 9. Which of the following refers to small portion of
in a party if he made it out of thin slices of bread in highly seasoned food?
different shapes, spread it with mayonnaise and
garnished it with tuna flakes? a. hors D’ Oeuvres b. cocktail
b. canape c. relish
a. Hors D’ Oeuvres b. relishes/crudités 10. Which kind of appetizer did Chef Arnold prepare
c. cocktails d. canapé in a party if he made it out of thin slices of bread in
11. Why should the base of a canapé be toasted? different shapes, spread it with mayonnaise and
a. for firmer crispness garnished it with tuna flakes?
b. to make it a bit harder
c. to make it more attractive a. Hors D’ Oeuvres b. relishes/crudités
d. for easy hold c. cocktails d. canapé
12. What do you call a pickled item which is raw, 11. Why should the base of a canapé be toasted?
crisp vegetable such as julienne carrots or celery a. for firmer crispness
sticks? b. to make it a bit harder
a. petite salad b. chips and dips c. to make it more attractive
c. relishes d. canapé d. for easy hold
13. Which of the following is NOT a classification of 12. What do you call a pickled item which is raw,
appetizers? crisp vegetable such as julienne carrots or celery
a. cocktails b. canape sticks?
c. relishes d. food a. petite salad b. chips and dips
c. relishes d. canapé
13. Which of the following is NOT a classification of
appetizers?
a. cocktails b. canape
c. relishes d. food
14. What do you call a variety of appetizers wherein
the only requirement is that you keep everything
small enough to be picked?
a. cocktail b. finger food
c. Hors D’ Oeuvres d. canapé
15. What do you call a small piece or portion of
highly seasoned food, usually served before a meal
to induce and stimulate one’s appetite?
a. appetizer b. sandwich
c. dessert d. salad
