Republic of the Philippines
DEPARTMENT OF EDUCATION
REGION I
SCHOOL DIVISION OFFICE URDANETA CITY
Urdaneta City, Pangasinan
LYCEUM NORTHWESTERN UNIVERSITY
URDANETA CITY, CAMPUS
Nancayasan, Urdaneta City, Pangasinan
SHS Department
2nd Quarter Examination
FOOD AND BEVERAGE SERVICES NCll
FBS – 11 ACHILLES
NAME: ______________________
DATE: _____________
SCORE:
Test l. Multiple Choice. Encircle the letter of the correct answer.
1. A table d’ hote is?
a. Meal comprised of main dish and sweet
b. Set menu, sold at an inclusive price
c. List of all available dishes each individually priced.
d. Sequenced of dishes in categories from soup to sweet.
2. Which of these do you need to design a great menu?
a. Use visual cues
b. Use descriptions to set items apart
c. Clear, accurate & easy to read
d. All of the above
3. What is the characteristic for an A la carte menu?
a. Fixed price
b. Everything comes buffet style
c. Pre – choice from packages
d. Only one category on the menu
4. This menu is similar to a prix fixe menu in that bundles various elements of the ______
menu.
a. Table d’ hote
b. A la carte
c. Limited menu
d. Cyclical menu
5. Customers have different nutritional needs so it is important that the chef includes dishes
that:
a. Incorporate the components of eat well guide and take account of all of the food groups.
b. They only use healthy cooking methods as too many people are over-weight.
c. They prepare the nicest meal possible regardless of nutritional needs as people often
eat out to celebrate a special occasion.
d. All of the above
6. When devising the menu, the equipment available must be considered as:
a. A full working kitchen is needed in every food outlet.
b. All employees need to be skilled in all aspects of food production.
c. This will influence the type of food that is offered and how many options or dishes will be
served.
d. None of the above
7. When designing a menu cost is an important factor. Which of the following does not
influence the selling price of a dish?
a. Ingredient costs
b. Labor costs
c. The owner’s personal beliefs.
d. None of the above
8. Identify the statement which best describes an ‘A la carte menu’?
a. This type of menu has a limited choice for each course and the price is fixed.
b. There is a range of dishes to choose from and each dish is individually priced.
c. This includes 2 or 3 courses with a limited choice for each course offered before a set
time in the early evening at a fixed price
d. All of the above
9. Usually separated into groups such as appetizer, soup, salads, entrées and desserts.
a. Static menu
b. Du jour menu
c. Table d’ hote
d. Prix fixe menu
10. What is the right order in an “a la carte menu”?
a. dessert – soups – main course
b. fish – salads – sweets – starter snack
c. starter snack – salads – main course – desserts
d. main dishes – cheese – soups
Test ll. Identification. Identify the following questions with the correct answer; write your answer
on the space provided before each item.
____________1. This includes all types of restaurants from fine dining to fast food.
____________2. List of food and beverage items that can be offered by a food service outlet.
____________3. This menu is extensively named as a plat do jour or “specialty of the house”
section.
____________4. Is a process where food is exposed to a source of high heat either from below or
above (and usually in an oven).
____________5. Is a type of food service location in which there is little or no waiting staff table
service?
____________6. This menu refers several menus that are offered in rotation.
____________7. Cooking that involves dry heat applied to the surface of food, commonly from
above, below or from the side.
____________8. Process of cooking by dry heat, especially in some kind of oven. It is probably the
oldest cooking method.
____________9. It refers to ‘eat all you can’ for a fixed priced.
____________10. It offers a free and greater item from the card or menu of a restaurant which are
individually priced.
____________11. Is the best way to make delicious and highly nutritious stocks out of meat and
vegetables
____________12. This is the term given to food that can be prepared and served very quickly.
____________13. This is the process of organizing meals ahead of time.
____________14. A restaurant meal or menu offering a series of courses at a fixed price
____________15. Is an establishment which prepares and serves food and drink to customers in
return for money either paid before the meal or with a running tab?
Test lll. Matching Type. Match column A to column B
COLUMN A
COLUMN B
_____1.Assistant station
a. Maitre d' Hotel
_____2. Restaurant manager
b. Demi-chef de rang
_____3. Head waiter
c. Chef de Rang
_____4. Assistant waiter
d. Directeur du Restaurant
_____5. Station waiter
e. Commis de Rang
_____6. Carver
f. Trancheur
_____7. Floor waiter
g. Commis/Runner
_____8. Busboy
h. Chef d' Etage
_____9. Wine waiter
i. Débarrasseur
_____10. Apprentice
j. Sommelier
Test lV. TRUE or FALSE. Write TRUE on the blank if the statement is correct and FALSE if the
statement is incorrect.
______1. In order for the menu to perform all these functions successfully, it must be informative,
understandable and well designed.
______2. Instead of highlighting your price, mention it in the description of your menu. Your
purpose is not to attract attention to the price but to focus on your menu items.
______3. Make a long list of the menu just to please everyone. It is your restaurant; it can attract
customers and can lead their dining experience better.
______4. Customers pay more attention to your food price. Don’t overprice your food items; rather
keep it competitive with other restaurants. Customers often look for good value for their money.
______5. The menu is the most significant factor in food service operation.
Test V. Enumeration
1. 5 Functions of Menu
Test Vl. Essay
1. What is the purpose of menu in a restaurant?
Prepared by:
Checked by:
JOHNSON M. FERNANDEZ, LPT.
Subject Teacher
LEANDRO D. GONZALES., LPT
OIC – SHS Principal
Republic of the Philippines
DEPARTMENT OF EDUCATION
REGION I
SCHOOL DIVISION OFFICE URDANETA CITY
Urdaneta City, Pangasinan
LYCEUM NORTHWESTERN UNIVERSITY
URDANETA CITY, CAMPUS
Nancayasan, Urdaneta City, Pangasinan
SHS Department
2nd Quarter Examination
FOOD AND BEVERAGE SERVICES NCll
FBS – 12 APOLLO
NAME: ______________________
DATE: _____________
SCORE:
Test l. Multiple Choice. Encircle the letter of the correct answer.
1. What is the type of catering if food is not prepared and served in the same location to a group of
people?
a. On – premise
b. Off – premise
c. Home - based catering
d. Mobile catering
2. What is needed to avoid spillage?
a. Insulated coolers
b. Refrigerated vehicles
c. Portable warming units
d. All of the above
3. What is the type of catering if food is prepared and served in the same location to a group of people?
a. On – premise
b. Off – premise
c. Mobile catering
d. Home - based catering
4. What is considered in evaluating the event catering?
a. The style of serving
b. Plate garnishes
c. Room arrangements
d. All of the above
5. Which of these can be an allergenic hazard?
a. Nuts
b. Insect
c. Bacteria
d. Virus
6. What is the main reason that food handlers must wash their hands thoroughly after handling raw
food?
a. To allow them to have a break from working
b. To reduce the levels of food wasted in the kitchen
c. To ensure that they do not get their clothes dirty
d. To prevent the contamination of other food items
7. When must food preparation workstations be cleaned?
a. At the end of each day only
b. After the food handler has had a break
c. At the request of the supervisor only
d. Before and after every task is carried out
8. Which of these is the best policy to follow in relation to stock control?
a. Last in, first out
b. Oldest in, freshest out
c. First in, first out
d. Fresh in, fresh out
9. The most effective way of identifying food safety hazards is to:
a. Routinely use chemical testing to check for bacteria build-up
b. Stop suppliers entering the food preparation areas
c. Identify the critical points by using a food management system
d. Ask staff to regularly monitor the activities of their colleagues
10. Which of these is the main reason that pest control is essential in food preparation businesses?
a. Staff may trip over pests and injure themselves
11.
12.
13.
14.
15.
b. Bacteria from pests can easily contaminate the food
c. Pest-free workplaces are generally more efficient
d. Pests are unsightly and will upset the customers
What are the primary factors of catering?
a. Hygiene and sanitation
b. Cleanliness and safe work environment
c. Following safety regulations
d. Well menu planning
What are the two main types of catering?
a. On premises and off premises
b. Residential and Non residential
c. Commercial and non commercial
d. Welfare and subsidies
Off premises catering is the service of meals in________.
a. Factory, Industry, Corporate
b. School, Colleges, Universities
c. Offices, Clubs, Canteens
d. All of the above.
If careful consideration is given to certain small details and the people concerned take active
participation.
a. It will increase productivity of the business or catering
b. It will increase turnover and Improve profits.
c. Generally enhance the reputation of the caterer.
d. All of the above.
A mobile caterer serves food directly from?
a. A vehicle, cart or truck which is designed for the purpose.
b. A service which is designed for the purpose.
c. An outlet which is designed for the purpose.
d. A business which is designed for the purpose.
Test ll. TRUE or FALSE. Write TRUE on the blank if the statement is correct and FALSE if the
statement is incorrect.
_______1. Home - based caterers are always trained professionally for this type of catering.
_______2. Reputation is the best advertisement a caterer must cultivate.
_______3. On - premise catering is preparing, cooking, and serving food in the caterer's own place.
_______4. Catering refers to the cooking and serving of food that is free of charge.
_______5. Word of mouth, one of the good advertisements for a caterer, happens when satisfied customers
relate their pleasant experience with the caterer to the friends and other people.
_______6. Off - premise caterers usually have their own refrigerated trucks for food.
_______7. Off - premise catering saves the owner/manager additional expenses on labor and taxes.
_______8. Professional and licensed caterers are always welcome the presence and growth of home - based
caterers.
_______9. Caterers must always ensure that customers are happy and satisfied with its food and services.
_______10. A caterer does not have to make a false promise if customers deem his or her record of
accomplishment is reputable.
Test lll. Essay 25pts
1. If you are a caterer what are the strategies to attract your potential customers/clients? Consider the
following:
a. Food events
b. Publicity
c.
Advertising
d. Business cards
e. Portfolio
2. What makes a good caterer?
3. Define the following
a. Catering contract
b. Word of Mouth
c.
Catering Operation
d. Mise en place
e. Catering Services
Prepared by:
JOHNSON M. FERNANDEZ, LPT.
Subject Teacher
Checked by:
LEANDRO D. GONZALEZ., LPT
OIC – SHS Principal
Republic of the Philippines
DEPARTMENT OF EDUCATION
REGION I
SCHOOLDIVISION OFFICE URDANETA CITY
Urdaneta City, Pangasinan
LYCEUM NORTHWESTERN UNIVERSITY
URDANETA CITY, CAMPUS
Nancayasan, Urdaneta City, Pangasinan
JHS Department
2nd Quarter Examination
TECHNOLOGY AND LIVELIHOOD EDUCATION
GRADE 10 EINSTEIN
NAME: ______________________
DATE: _____________
SCORE:
Test l. Multiple choice. Write your answer on the line provided before the number.
______1. What is the best way to thaw frozen poultry?
a. In a tub of hot water
b. On the sink draining board
c. In the refrigerator
d. In a bucket cold water
______2. Which of the following is required by law for processing plants that offer meat for sale to
consumers?
a. Quality grading
b. Yielding grading
c. Meat inspection
d. All the above
______3. Which of the following is a B‐vitamin found in meat?
a. Niacin
b. Riboflavin
c. Folic acid
d. Thiamine
______4. What are the signs of a quality poultry?
a. Fresh smell, pin feathers, bruise, and skin intact.
b. Fresh smell, no pin feathers, no bruises, and skin intact
c. Broken skin, no pin feathers, no bruises
d. None of the above
______5. Choose a correct statement about chicken.
a. Chicken is low in Sodium which does not raise your Blood Pressure
b. Chicken is rich in amino acids.
c. Chicken contains Vitamins A, C, B3, B6, B12, Iron, Phosphorous, Selenium, Copper,
Magnesium, Thiamine, Riboflavin etc.
d. All the above
_______6. Which of the following is true about lamb and mutton?
a. Lamb has a more intense flavor than mutton.
b. Lamb meat is from a sheep older than one year of age.
c. Mutton is tenderer than lamb.
d. Mutton is preferred by some cultures because it has a more intense flavor than lamb
_______7. Which is true of roasting as a meat cookery method?
a. Roasting should be conducted in a deep pan while covering the meat.
b. Roasting should be conducted in a deep pan without covering the meat
c. Roasting should be conducted in a shallow pan while covering the meat
d. Roasting should be conducted in a shallow pan without covering the meat.
_______8. Which of the following is true or recommended for cooking refrigerated meat?
a. Allow the meat to reach room temperature before cooking
b. Cooking timetables are based on meat at room temperature.
c. Meat should be cooked at refrigerator temperature.
d. Partially frozen meet will cook faster.
_______9. Baking is defined as the cooking of food by:
a. Moist heat in a closed oven
b. Dry heat in a closed oven
c. Radiant heat in an open oven
d. Direct heat in an open oven
______10. To what part of poultry does breast meat belong?
a. Dark meat
b. Tough meat
c. Variety
d. White meat
Test ll. Identification. Write your answer on the space provided before the number.
Chilled meat
Meat
Frozen meat
Poultry
Chilled meat
Primal cuts
Cooking
Carabeef
Stewing
Game
Dry heat method
Braising
Fresh meat
Cured meat
Dark muscle
Moist heat method
Lower half cuts
Grilling
________________1. Basic sections from which steak and other subdivisions of meat are cut.
________________2. Refers to several kinds of fowl that are used as food and the term includes chicken,
turkey, duck, quail, etc.
________________3. Safe eaten to eat even by people with heart problems and those who are allergic to
meat.
________________4. Includes such birds and animals suitable for food as are pursued and taken in field and
forest.
________________5. Is meat that has been cooled to a temperature just above freezing within 24 hours after
slaughter.
________________6. Considered as highly nutritious food, highly valued and associated with good health
and prosperity.
________________7. Is the techniques we use in the kitchen to get the results we want.
________________8. Cooking methods which does not require water or stream.
________________9. This is meat immediately after slaughter, without undergoing
chilling or freezing.
________________10. Cuts of meat which are commonly used in stews and soups or with marinades and
moist cooking methods like braising.
________________11. Are meat products that have been treated with a curing agent
solution like salt, sodium nitrate,sugar, and spices.
________________12. Are those found in parts of fowl’s body which are always used.
________________13. Cooking methods which liquid is used as a medium to cook the food.
________________14. Dry heat methods which means to cook food on meatal bars over radiant heat using
charcoal, electricity, and gas.
________________15. Cooking methods that uses smaller pieces of meat and a larger amount of liquid,
enough to completely cover the meat and other ingredients.
Test lll. Matching Type.
COLUMN A
COLUMN B
_____1. To cook in a hot fat
A. Stir fry
_____2. Cooking meat in a skillet without addingfat
B. Roasting
_____3. Browning meat, cooking in atightly covered pan with little
C. Stewing
or no moisture
_____4. Continuously turning meat in asmall amount of fat at medium
high temperature
_____5. Cooking meat above or below directheat source from an oven
until or glowing coals.
_____6. Cooking large cuts of meat uncoveredin an oven without the
Addition of moisture.
_____7. Cover meat with a liquid, bring to a boil, reduce heat, cover, and
simmer until done.
_____8. Cooking in a small amount of fat in an uncovered skillet.
_____9. Set meat in pan above simmering liquid, cover pan, simmer
at a low heat.
_____10. Cooking in water to cover meat for a long period of time.
D. Poaching
E. Broiling
F. Braising
G. Frying
H. Sauteing
I. Pan fry
J. Pan broiling
k. Steaming
Test lV. Identify the wholesale cuts on the beef carcass below.
Shortloin
Rib
Fore shank
Hind shank
Flank
Brisket
Plate
Chuck/shoulder
Sirloin
Round
Test V.
Essay
5pts
1. Wh
at is
the
importance of cooking methods and techniques in cooking? Explain your answer
Prepared by:
JOHNSON M. FERNANDEZ, LPT
Subject Teacher
Approved by:
SHERYL M. DELA REYNA,LPT
OIC Principal - Junior High School
ANSWER KEY:
Test l.
1.
2.
3.
4.
5.
B
D
C
A
A
6. C
7. C
8. B
9. A
10. C
Test ll.
1.
2.
3.
4.
5.
Food service
Menu
Du jour menu
Dry heat cooking
Cafeteria
6. Cycle menu
7. Grilling
8. Baking
9. Buffet and smorgasbord
10. A la carte menu
11. Boiling
12. Fast food
13. Menu planning
14. Table d’ hote
15. Restaurant
Test lll.
1.
2.
3.
4.
5.
B
D
A
E
C
6. F
7. H
8. G
9. J
10. I
Test lV.
1.
2.
3.
4.
5.
True
False
False
False
True
Test V.
5 Functions of Menu
1.
2.
3.
4.
5.
Information
Order
Choice
Image
Sales
Test lV.
What is the purpose of menu in a restaurant? 5pts
The purpose of a menu is to inform the consumers on exactly what dishes are being offered at the time and
in what way. Information on the dishes will includes the name, components (protein, starch, veggies, sauce
and garnish), order and pricing.
ANSWER KEY:
Test l:
1.
2.
3.
4.
5.
B
D
A
D
A
6. D
7. D
8. C
9. C
10. B
False
True
True
False
True
6. True
7. False
8. False
9. True
10. True
11. A
12. A
13. D
14. D
15. A
Test ll.
1.
2.
3.
4.
5.
Test lll.
1. Food Events
A caterer should create a venue to showcase a special food items. During food events or feasts,
customers are able to partake samples of say, their favorite food. Food events are also a good
opportunity for a caterer to sell unique and exotic food for possible inclusion on the menu.
2. Publicity
This is free media exposure. A caterer may exchange catering functions for free air time on radio or
television, or ad space in newspapers and magazines.
3. Advertising
A caterer should plan an aggressive sales program consisting of catchy illustrated or worded
advertisement placed in newspapers or magazines, the catering facility’s entrance and on the radio.
Advertising involves expenditure of funds, hence, should be budgeted in advance by a caterer.
4. Business cards
With the permission of the clients, a caterer should instruct employees to distribute the catering
business cards to all the guests attending a function. The use of business cards is a great way to
leave a guest with a little reminder of the caterer for future reference.
5. Portfolio
A caterer should document events for a portfolio for many potential customers would like to see
previous catering functions serviced by the caterer.
Test lV.
6. Qualities of a good caterer?
1. Organizational skills
2. Time management skills
3. Ability to multi-task
4. Friendly
5. Flexible
4. Define the following
1. Catering contract – is a legally binding agreement between the food service provider called
the Caterer and its Client.
2. Word of Mouth - marketing reinforces customer relationships by building an abundance of
satisfied people who are so excited about your business or promotion that they go out of
their way to share it with everyone they know
3. Catering Operation- person who contracts with a client to prepare a specific menu and
amount of food in an approved and permitted food establishment for service to the client's
guests or customers at a service location different from the permitted food establishment.
4. Mise en place - is a French culinary phrase which means "putting in place" or "everything in
its place". It refers to the setup required before cooking
5. Catering Services - coordinate the
preparation, creation, delivery, and presentation of food
clients
for
Republic of the Philippines
DEPARTMENT OF EDUCATION
REGION I
SCHOOL DIVISION OFFICE URDANETA CITY
Urdaneta City, Pangasinan
LYCEUM NORTHWESTERN UNIVERSITY
URDANETA CITY, CAMPUS
Nancayasan, Urdaneta City, Pangasinan
SHS Department
1st Quarter Examination
FOOD AND BEVERAGE SERVICES
FBS – 11 ACHILLES
NAME: ______________________
DATE: _____________
SCORE:
Test l. Multiple Choice. Read the question and choose the best answer from the choices that were
given. Encircle the letter of your answer.
1. Made from clay that has been baked or hardened, but its clay makes it denser and more durable.
a. Ceramics
b. Melamine
c. Porcelain
d. Vitrified glass
2. What is the other name for the American Service?
a. Plated service
b. Platter service
c. Host service
d. Buttler service
3. It is a manner of dining that involves courses being brought to the table subsequently.
a. American service
b. French service
c. Russian service
d. English service
4. Employees in the Restaurants, Food/Beverages pathway perform which tasks?
a. Maintain operations
b. Promote guest services
c. Enhance dining experiences in eating and drinking establishments
d. All task
5. Which are the Basic Foundational Skills needed to work in a restaurant?
a. Time management
6.
7.
8.
9.
10.
b. Customer service
c. Communication
d. All of these are basic the foundational skills needed
Which table service type, involves partially cooked food from the kitchen is taken to the trolly for
cooking it completely?
a. American service
b. French service
c. Russian service
d. English service
A piece of cloth used to wipe our mouth and protect our clothes while eating.
a. Table skirting
b. Table napkin
c. Table cloth
d. Tissue paper
It is the dishes or dishware used for setting a table, serving food and for dining.
a. Flatware
b. Glassware
c. Dinnerware
d. Hollowware
It includes any hand implement used in preparing, serving, and especially eating food.
a. Flatware
b. Glassware
c. Dinnerware
d. Hollowware
This are the implements used from dining which consist of linen, flatware, dinnerware, glassware
and centerpiece.
a. Table set up
b. Table services
c. Table setting
d. Table appointments
Test ll: Identification. Choose the correct answer from the box. Write your answer on the space
provided before the number.
TABLE STTING
APPETIZER
TABLE CLOTH
TABLE APPOINTMENTS
MISE EN PLACE
NON ALCOHOLIC BEVERAGES
TISSUE
HOR D’ OEUVRES
MUG
ALCOHOLIC BEVERAGES
NAPKIN
CANAPES
__________________1. French term that means “Everything in a place”.
__________________2. This is a small piece of bread of pastry served with a savory.
__________________3. Includes alcoholic drinks such as wines, beer, liquor, vodka etc.
__________________4. This is a savory food serve as appetizer.
__________________5. These are small bite size food items that are served to increase appetite.
__________________6. Includes bar beverages such as water, juice, tea, and coffee.
__________________7. A large cup, typically cylindrical with a handle and used without a saucer.
__________________8. Whole piece of any materials, which could be made of cloth or a plastic used to
cover tables for dining.
__________________9. Comes in varying sizes and materials and part of the cover in a table setting.
__________________10. Refers to the way to set a table with table appointments for serving and eating.
Test lll. Matching Type: Match column A to column B. Write only the letter.
Column A
____1. Includes dining plates and serving platters.
____2. Utensils used for cutting such as knives.
____3. Dishware made out of porcelain plate used for special
gatherings.
____4. Includes all the tools used for eating and serving.
____5. Includes glass, plastic, and paper ware.
Column B
A. Beverage ware
B. Cutlery
C. Hollowware
D. Flatware
E. Dinnerware
F. Chinaware
____6. Tableware and serving pieces that are made coated with
silver such as metal spoon.
____7. Includes pieces use as serving dishes for food such as tray,
pitchers, and pots.
____8. Inexpensive, thick heavy ceramic, prone to chipping.
____9. Opaque, unbreakable glass, great for families.
____10. Indestructible plastic, not heat resistant.
G. Silverware
H. Melamine
I. Vitrified glass
J. Porcelain
K. Earthenware
Test IV. Label the name of utensils use in FORMAL PLACE SETTING. Use capital letter.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
Prepared by:
Checked by:
JOHNSON M. FERNANDEZ, LPT.
Subject Teacher
LEANDRO D. GONZALEZ., LPT
OIC – SHS Principal
ANSWER KEY:
Test l.
1.
2.
3.
4.
5.
C
A
C
D
D
6. B
7. B
8. C
9. A
10. D
Test ll.
1.
2.
3.
4.
5.
MISE EN PLACE
CANAPES
ALCOHOLIC BEVERAGE
HOR D' OEUVRES
APPETIZER
6. NON ALCOHOLIC BEVERAGES
7. MUG
8. TABLECLOTH
9. NAPKIN
10. TABLE SETTING
Test lll.
1. E, Dinnerware
2. B, Cutlery
3. F, Chinaware
4. D, Flatware
5. A, Beverage ware
6. G, Silverware
7. C, Hollowware
8. K, Earthenware
9. I, Vitrified glass
10. H. Melamine
Test :
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Bread plate
Bread knife
Place card
Coffee cup
Coffee saucer
Dessert spoon
Dessert fork
Water glass
Red wine
Champagne flute
11. White wine glass
12. Sherry glass
13. Napkin
14. Salad fork
15. Fish fork
16. Dinner fork
17. Dinner plate
18. Soup bowl
19. Salad plate
20. Dinner knife
Republic of the Philippines
DEPARTMENT OF EDUCATION
REGION I
SCHOOL DIVISION OFFICE URDANETA CITY
Urdaneta City, Pangasinan
LYCEUM NORTHWESTERN UNIVERSITY
URDANETA CITY, CAMPUS
Nancayasan, Urdaneta City, Pangasinan
SHS Department
1st Quarter Examination
PRINCIPLES OF MARKETING
ABM 12 CUPID
NAME: ______________________
DATE: _____________
SCORE:
Test l. Multiple Choice. Read the question and choose the best answer from the choices that were
given. Encircle the letter of your answer.
1. What is something that we have to have to live?
a. Needs
b. Wants
c. Demand
d. Value
2. It is the total demand in the Philippines is challenging because few accurate published
industry statistics are available.
a. Demands
b. Wants
c. Value
d. Needs
3. These are more psychological, indicating preferences that can improve the consumer’s life
condition.
a. Demands
b. Wants
c. Value
d. Needs
4. Air Asia, a Malaysian-based airline company, really cares about their customers with their
affordable ticket prices and it is showcased in their tagline, 'Now Everyone Can Fly. AirAsia
is using _______________ concept.
a. Production
b. Sales
c. Societal
d. Marketing
5. Which of the following is ONE of the alternative concepts that companies use to carry out
their marketing strategy?
a. placement concept
b. societal marketing concept
c. marketing concept
d. customer satisfaction
6. ____________ Is the overall process of building and maintaining profitable customer
relationships by delivering superior customer value and satisfaction.
a. Customer service
b. customer relationship marketing
c. customer relation
d. customer
7. The idea that consumers that will buy enough of the firm’s product, unless it undertakes a
large – scale selling and promotion effort.
a. production concept
b. selling concept
c. product concept
d. marketing concept
8. The idea that achieving organizational goals depends on knowing the needs and wants of
target market and delivering the desired satisfaction better than competitors do.
a. production concept
b. selling concept
c. product concept
d. marketing concept
9. Volkswagen Groups own several luxurious automobile brands like Audi, Ferrari and BMW
which thrives on quality and excellence. Mainly, they practice _____________ concept.
a. Production
b. Product
c. Sales
d. Marketing
10. This is the scope of marketing that have intangible rights of ownerships of either real
property.
a. Persons
b. Goods
c. Events
d. Properties.
Test ll. True or False
_______1. A customer is a person or organization that transacts with a business person or
business organization to buy goods or services for monetary or other valuable considerations.
_______2. A need is something that you are willing to pay for.
_______3. The customers are the lifeblood of any business.
_______4. The business is the one responsible for sealing the deal with customer.
_______5. A customer’s lifetime value can be based upon the potential value and profitability of
his/her relationship with the company.
Test lll. Identification
______________1. Are statements of what results the company wants to achieve with its
marketing efforts.
______________2. A customer’s lifetime value can be based upon the potential value and
profitability of his/her relationship with the company.
______________3. Are statements of what results the company wants to achieve with its
marketing efforts.
______________4. Are the SMART targets for marketing which can be used to track performance
against target.
______________5. General statement about a desired outcome with one or more specific
objectives that define in precise terms what is to be accomplished within a designated time frame.
_____________6. Emphasizes aggressive selling and promotional efforts.
_____________7. When establishing goals and objectives . This formula for goal setting helps
ensure that both supervisors and staff members share the same understanding and clarity on goals
set during the performance management cycle.
Test lV. Fill in the Blanks
1. Marketing is the process by which companies create ______ for customers and build strong
customer ________ in order to capture value from customer in return
2. Marketing is the activity of institutions, and processes for __________, __________,
__________, and exchanging offerings that have value for customers, clients, partners, and
society at large
3. Marketing is a social and managerial _________ whereby individuals and groups obtain
what they need and want through creating and exchanging products and value with others.
4. ___________is one important component in the marketing of products.
5. ________________and coordinated marketing aims to achieve its profit, objectives and
goals. These goals and objectives hinge on the increase in sales volume and customer’s
patronage.
Test V. Essay
1. Explain this concept in your own words." Marketing does not just sell a product, but build
relationships with the customer." 5pts
2. Turn this GOAL (“I want to get higher grades this year”) into a SMART GOAL: 1. Why is it
specific? 2. How will I measure it? 3. How is it attainable? 4. Why is it relevant? 5. What
milestone make it time-bound? 15 pts
Test Vl. Write the word NEED or WANT on each line.
_______1. Your socks are worn out, so you go to the store to buy new ones.
_______2. Your mother takes your sister to the eye doctor and buys her a pair of glasses.
_______3. You buy paper and markers so you can make your grandmother a special card to
Mother's Day.
_______4. Your family has a brand new swimming pool put in the backyard.
_______5. Your basketball is worn out so you go to the sporting goods store to buy a new one.
Prepared by:
Checked by:
JOHNSON M. FERNANDEZ, LPT.
Subject Teacher
LEANDRO D. GONZALEZ., LPT
OIC – SHS Principal
ANSWER KEY:
TEST l:
1.
2.
3.
4.
5.
A
A
C
D
B
6. B
7. B
8. D
9. B
10. D
Test ll:
1.
2.
3.
4.
5.
True
False
False
False
True
Test lll:
1.
2.
3.
4.
5.
Marketing goals
Objectives
Goals
Selling concept
SMART
Test lV:
1.
2.
3.
4.
5.
Value, Relationships
Creating, communicating , delivering
Process
Need
Customer orientation
Test V.
1. Explain this concept in your own words." Marketing does not just sell a product, but build
relationships with the customer."
2. Turn this GOAL (“I want to get higher grades this year”) into a SMART GOAL: 1. Why is it
specific? 2. How will I measure it? 3. How is it attainable? 4. Why is it relevant? 5. What
milestone makes it time-bound?
Test Vl:
1.
2.
3.
4.
NEED
NEED
WANT
WANT
5.
WANT
Republic of the Philippines
DEPARTMENT OF EDUCATION
REGION I
SCHOOLDIVISION OFFICE URDANETA CITY
Urdaneta City, Pangasinan
LYCEUM NORTHWESTERN UNIVERSITY
URDANETA CITY, CAMPUS
Nancayasan, Urdaneta City, Pangasinan
JHS Department
1st Mid Quarter Examination
TECHNOLOGY AND LIVELIHOOD EDUCATION
GRADE 10 EINSTEIN
NAME: ______________________
DATE: _____________
SCORE:
Test l.Multiple choice. Encircle the letter of the correct answer.
1. Which kind of egg dish is prepared by slipping shell eggs into barely simmering water and gently
cooking until the egg holds its shape?
a. Fried egg
b. Poached egg
c. Scrambled egg
d. Soft boiled egg
2. Which of the following market forms of egg is seldom used in cooking?
a. Dried egg
b. Fresh egg
c. Frozen egg
d. Shelled egg
3. The-cord like thread that is visible in an egg white and is responsible for stabilizing the yolk is
the:
a. Vitteline membrane
b. Chalaza
c. Germinal disc
d. Albumen
4. Egg products are used primarily as ingredients in the food industry and are not commonly sold
out directly to consumers.
a. Frozen egg products
b. Refrigerated egg products
c. Dried egg products
d. Freeze egg products
5. This type of oatmeal is made of rolled oats groats and is prepared by adding water and boiling up
to 30 minutes.
a. Instant oatmeal
b. Quick oatmeal
c. Old fashioned oatmeal
d. Ready to eat oatmeal
Test ll. Write True if the statement is correct and False if the statement is incorrect.
_______1. Scrambled eggs should always be soft, yellow, and not watery.
_______2. A sunny – side up is lightly browned.
_______3. Eggs should always be cooked at low temperature.
_______4. Large eggs weigh approximately 650 grams per dozen.
_______5. Hard boiled eggs should be placed in the refrigerator to cool them.
Test lll.Completion test. Write the word or words to complete the statements below.
Oryza sativa
Starch
Shape
Ingredients and flavor
Cereals
Dough
Porridge
Clean and sanitize
Zea mays
Emulsifier and leavener
RinSe
Mucin
1. In the preparation of egg dishes, the first consideration is to identify the needed tools and
equipment and how to _____ and______ them after each use.
2. The egg‘s protective coating or _____ layer which aids in the maintenance of its freshness by
covering the small holes in the shell is called bloom.
3. Pasta sauce should be paired with pastas ________ and flavor.
4. ________ is enriched with iron, folate and several other B-vitamins, including thiamine,
riboflavin and niacin.
5. If serving a hot pasta dish, do not _______ the pasta before serving.
6. Eggs may be eaten cooked in its shell, fried or poached or may be combined with other
ingredients to produce another dish. In baking, egg acts both as an _____ and
________.
7. _________ They are cultivated for seeds which provide a staple food for humans
8. The _____ is made mostly from durum wheat or, buckwheat flour, with water and,
sometimes, eggs.
9. _________ Is a hot cereal that can be made from a variety of grains, vegetables or even
some legumes.
10. This is a scientific name of rice ________
Test lV. Identification. Write your answer on the space provided before the number.
Coagulation
Yolk
Clarifying agent
Jasmine rice
Quick oatmeal
Air cell
Arborio rice
Instant oatmeal
Basmati rice
Ready to cold cereals
Germinal disc
Chalazae/Chalaza
_________1. Passing an egg over an intense light to determine if it meets grade requirements
__________2. Very fragrant rice and originates from Thailand where it is used extensively in
cooking, usuall steamed
__________3. Cereals that can be consumed from the box or with the addition of milk.
__________4. The structure of the egg that becomes the embryo for a baby chick when the egg is
fertilized
__________5. Process which takes place when protein molecules are converted from a fluid to
semi solid to form a mass.
__________6. Very long slim grain which is very popular in Indian cuisine and often
_________7.
_________8.
cooking for 1
_________9.
serves alongside curry based dishes.
Italian short grain rice that is used to make risotto
Consist of thinner flakes made by rolling cut groats and is prepared by
to 15 minutes.
Ropy strands of egg white that anchor the yolk in place
__________10. This is the empty space between the white and shell at the large end of the
egg which is barely existent in newly laid egg.
Test V. Matching Type: Match column A to column B
COLUMN A
COLUMN B
______1. Riavvolgere
A. Rigatoni
______2. Little ribbons
B. Linguine
______3. Little tongues
C. Tortellini
______4. Ridge or line
D. Conchiglie
______5. Wagon wheels
E. Ravioli
______6. Belly button
F. Macaroni
______7. Seashells
G.Fusilli
______8. Bow-tie pasta
H. Rotelle
______9. Cylinder shape
I. Fettucine
______10. Rifle
J. Penne
K. Farfalle
Test Vl. Identify the following shapes of Pasta.
1._______________
2._______________
3.________________
4._________________
5.________________
6._________________
7.__________________
8.__________________
9.________________
10._________________
Prepared by:
JOHNSON M. FERNANDEZ, LPT
Subject Teacher
Approved by:
SHERYL M. DELA REYNA,LPT
OIC Principal - Junior High School
ANSWER KEY:
Test l.
1.
2.
3.
4.
5.
D
A
B
C
C
Test ll:
1.
2.
3.
4.
5.
True
False
False
False
False
Test lll.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
Clean and sanitize
Mucin
Shape
Pasta
Rinse
Emulsifier and leavener
Cereals
Dough
Porridge
Oryza sativa
Germinal disc
Jasmine rice
Ready to cold cereals
Yolk
Coagulation
Basmati rice
Arborio rice
Quick oatmeal
Chalaza
Air cell
Test lV:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
E
I
B
A
H
C
D
K
J
G
Test V.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Tortellini
Fettuccini
Rotelle
Penne
Rigatoni
Farfalle
Cannelloni
Ravioli
Fusilli
Conchiglie
Republic of the Philippines
DEPARTMENT OF EDUCATION
REGION I
SCHOOLDIVISION OFFICE URDANETA CITY
Urdaneta City, Pangasinan
LYCEUM NORTHWESTERN UNIVERSITY
URDANETA CITY, CAMPUS
Nancayasan, Urdaneta City, Pangasinan
JHS Department
1st Quarter Examination
TECHNOLOGY AND LIVELIHOOD EDUCATION
GRADE 10 EINSTEIN
NAME: ______________________
DATE: _____________
SCORE:
Test l. Multiple choice. Encircle the letter of the correct answer.
1. What do you call the liquid in which meat, fish, and vegetable have been cooked?
a. Glaze
b. Sauce
c. Stock
d. Water
2. Which of the following stocks uses veal bone as its main ingredient?
a. Brown stock
b. Ham stock
c. Prawn stock
d. White stock
3. What kind of stock uses fish as its main ingredient?
a. Fish stock
b. Ham stock
c. Prawn stock
d. White stock
4. What stock uses chicken bone as its main ingredient?
a. Fish stock
b. Ham stock
c. Prawn stock
d. White stock
5. What do you call the stock made from ham stocks?
a. Ham stock
b. Glaze viande
c. Master stock
d. Vegetable stock
6. Among the different types of stock, which one is the easiest to prepare?
a. Fish stock
b. Brown stock
c. Vegetable stock
d. White stock
7. What stock is made by boiling prawn shell?
a. Fish stock
b. Ham stock
c. Prawn stock
d. Vegetable stock
8. As a rule, this should not be added to the stock because it causes saltiness.
a. MSG
b. Salt
c. Spices
d. Sugar
9. What flavoring agent gives aroma to the stock?
a. Aromatic flavoring
b. Garlic
c. Ginger
d. Smoke
10. What makes the stock tasty and appetizing?
a. Appearance
b. Color
c. Smell
d. Ingredients
11. Which of the following is a clear soup?
a. Bouillon
b. Bisques
c. Cream
d. Puree
12. Which of the following examples is a thick soup?
a. Bouillon
b. Bisques
c. Fruit
d. Consommé
13. Which of the following is not a dessert soup?
a. Ginataan
b. Oshiruko
c. Puree
d. Tong sui
14. Which of the following is an ingredient of soup?
a. Curry powder
b. Meat
c. Soy bean
d. Tomato
15. Which of the following is not a thickening agent?
a. Flour
b. Grain
c. Rice
d. Salt
16. Which of the four basic sauces whose basic ingredient is milk is thickened with flour
enriched with butter?
a. Hollandaise sauce
b. Savory butter
c. White sauce
d. Veloute sauce
17. Which of the four basic sauces has three basic ingredients like butter, egg yolk, and lemon
juice with seasoning for accent?
a. Hollandaise sauce
b. Savory butter
c. White sauce
d. Veloute sauce
18. Which of the four basic sauces has a basic ingredient like butter which is creamed and
blended with other ingredients to give individual flavor?
a. Hollandaise sauce
b. Savory butter
c. White sauce
d. Veloute sauce
19. Which of the following is not a thickening agent?
a. Dairy cream
b. Egg
c. Flour
d. Spices
20. Among the four basic sauces, what sauce has a chief ingredient of chicken broth thickened
with flour and enriched with butter seasoning?
a. Hollandaise sauce
b. Savory butter
c. White sauce
d. Veloute sauce
Test ll. TRUE or FALSE
__________1. Consommé are clear soups that have been clarified.
__________2. Purées are usually blended and strained.
__________3. Cream soups start with cream, to which you add purées, stocks, sauces
__________4. Chowders are made with shellfish, cream and chopped herbs.
__________5. Oxtail soup is made with brown stock and is thickened with a brown roux.
__________6. Add brandy to the Rock lobster bisque just before it is to be served.
__________7. Either flour or ground rice can be used to thicken the bisque.
__________8. Only cooked lobster shells can be used for the stock.
__________9. Use a white roux to thicken the bisque.
__________10. White pepper is the best type to season the bisque
__________11. The finest white stock are extracted from veal
__________12. Brown stock are made from chicken bones
__________13. Chicken stock is usually pale yellow
__________14. Stock will be flavorful and nutritious if it is steamed
__________15. Stocks when refrigerated usually lasts for 2 - 3 days.
Test lll. Identification
_____________1. A combination of onion, carrots, celery and sometimes other vegetables
_____________2. Made from chicken, beef, veal or fish bones simmered with vegetables.
_____________3. Thickened soup made from shellfish with cream
_____________4. These have the consistency of a thick cream and are smooth and velvety.
_____________5. These have the consistency of a thick cream and are smooth and velvety.
_____________6. Mixing two or more ingredients thoroughly or by using a food processor.
_____________7. Cooked ahead of time, then cooled, covered and placed in the refrigerator to chill.
_____________8. This sauce is done by pouring the oil to the egg yolks gradually and then
whisking the mixture vigorously to dispense the oil
_____________9. Has high content which makes it easy to blend with liquid and thickens quickly.
_____________10. It plays a very important role in food such as adding moistness, flavor, texture, body
and appearance.
_____________11. Removing all the sediments so the soup is clear and sparkling
_____________12. Most often use to thicken the fat from the pan in which the entrée has been sautéed.
_____________13. Its basic ingredient is milk which is thickened with flour enriched with butter.
_____________14. They are used commonly in baking than in sauce making.
_____________15. A sauce made from a blend of salad oil, vinegar and seasoning.
Test lV. Matching Type:
COLUMN A
COLUMN B
______1. Used for serving sugar and milk
A. Pickle fork
______2. Used for serving main dishes, vegetables, and
B. Gravy ladle
other accompaniments, usually with the sauces
C. Salad fork
______3. Has a long handle with small, rounded, hollow bowl
D. Platters
used for serving gravy and sauces
E. Dinner fork
______4. Used for serving different food such
F. Oyster fork
as vegetables, meat, poultry, rice, and the like.
G. Cup and Saucer
______5. Used to describe room setups for meal functions
H. Dinner spoon
______6. Used as underliner for dinner plate in formal sitdown dinner
I. Dinner knife
______7. Used in pairs where the cup is firmly placed on
J. Serving spoon
top of the saucer with its bottom fitted on the grove
K. Banquet styles
______8. Used for slicing, picking, or for other dining purposes
L. Sugar bowl and
creamer
______9. Two-pronged tiny fork approximately
M. Place plate
3 inches long used for pickled vegetables
______10. Four-pronged fork usually used for main dishes
Test lV. Explain the following basic rules in purchasing food supplies
1. Buy weight if possible
2. Buy by quantity and size if possible
3. Buy by brands or trade names
4. Buy by food in season
Prepared by:
JOHNSON M. FERNANDEZ, LPT
Subject Teacher
Approved by:
SHERYL M. DELA REYNA,LPT
OIC Principal - Junior High
School
ANSWER KEY:
Test l.
1. C
2. A
3. B
4. A
5. A
6. D
7. C
8. B
9. A
10. D
11. A
12.D
13.A
14.D
15.C
16.B
17.D
18.C
19.A
20.B
Test ll.
1. False
2. False
3. True
4. True
5. False
6. True
7. False
8. False
9. True
10. False
11. False
12. True
13. False
14. True
15. True
Test lll.
1. Mirepoix
2. White stock
3. Bisque
4. Cream soup
5. Cream soup
6. Blending
7. Cold sauces
8. Matonnaise
9. Cornstarch
10. Sauce
11. Clarifying
12. Flour
13. White sauce
14. Instant starches
15. Vinaigrette
Republic of the Philippines
DEPARTMENT OF EDUCATION
REGION I
SCHOOLDIVISION OFFICE URDANETA CITY
Urdaneta City, Pangasinan
LYCEUM NORTHWESTERN UNIVERSITY
URDANETA CITY, CAMPUS
Nancayasan, Urdaneta City, Pangasinan
JHS Department
2nd Mid Quarter Examination
TECHNOLOGY AND LIVELIHOOD EDUCATION
GRADE 10 EINSTEIN
NAME: ______________________
DATE: _____________
SCORE:
Test ll. Write TRUE if the statement is correct and FALSE if it is incorrect.
________1. Fresh water fish should smell like a clean pond.
________2. Flesh of the fish should appear light without any gaps between layers.
________3. Keep the fish cold as possible until you're ready to cook it.
________4. In cooking fish, cook fish for 8 to 10 minutes per 1 inch thickest point.
________5. Choose well - sealed packages from the top of the freezer case.
________6. Seafood contains 10 grams per serving.
________7. The surface of good seafood will look moist and dull.
________8. In keeping seafood cold, securely wrap fresh shellfish in plastic bag or moisture proof
paper then put it in the coldest part of the refrigerator.
________9. The flesh should flake easily and appear opaque at its center, when test for doneness.
________10. Use fresh fish within 6 days upon purchase.
Test ll. Enumeration
5
Characteristics of Fresh Fish
1.
2.
3.
4.
5.
4 Characteristics of Fresh Shellfish
1.
2.
3.
4.
Test lV: Essay
1. What are the differences and similarities of fish and shellfish? Write your explanation?
Test V.
1. Whole Fish
2. Drawn Fish
3. Dressed Fish
4. Steaks
5. Fillet
Prepared by:
Approved by:
JOHNSON M. FERNANDEZ, LPT
Subject Teacher
SHERYL M. DELA REYNA,LPT
OIC Principal - Junior High
School
ANSWER KEY:
Test l.
1. True
2. True
3. False
4. True
5. False
6. False
7. False
8. True
9. False
10. False
Test ll.
1. The smell of fresh fish is specific to its origin and it is pleasant and neutral.
2. Eyes of fresh fish are bulging and shiny. Eyes of old fish are cloudy and sunken into the
head.
3. Gills and fins of fresh fish are moist. Old and spoiled fishes are dry, covered with sticky
slime, grayish-brown in color and smell bad. Healthy gills are of a nice, bright red color.
4. Skin in live and fresh fish is moist, must be unharmed and have a naturally metallic glow.
5. Slime is equally distributed over the fish, it is clear and odorless.
Test lll.
1. What are the differences and similarities of fish and shellfish? Write your explanation?
- Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates
used as food, including various species of molluscs, crustaceans, and echinoderms.
Although most kinds of shellfish are harvested from saltwater environments, some are found
in freshwater.
Test lV.
1.
2.
3.
4.
5.
Whole fish - or fish “in the round,” with head, viscera, tail, etc. still intact.
Dressed fish - : insides, head, fins, and scales removed
Drawn fish - insides removed
Steaks - cross-sectional slices from a dressed fish
Fillet - sides of the fish cut lengthwise
Republic of the Philippines
DEPARTMENT OF EDUCATION
REGION I
SCHOOLDIVISION OFFICE URDANETA CITY
Urdaneta City, Pangasinan
LYCEUM NORTHWESTERN UNIVERSITY
URDANETA CITY, CAMPUS
Nancayasan, Urdaneta City, Pangasinan
JHS Department
3rd Mid Quarter Examination
TECHNOLOGY AND LIVELIHOOD EDUCATION
GRADE 10 EINSTEIN
NAME: ______________________
DATE: _____________
SCORE:
Test l. Identification
____________1. It is the process of getting the right product for a facility at the right time and in a
form meeting pre-established standards of quality, quantity, and price.
____________2. These are food items usually consumed every day.
____________3. These are food items with short useful lives after they have been received.
____________4. These are food items with longer shelf life and are often stored in shelves at room
temperature.
____________5. The receiver checks the delivered items against the original purchase order and
notes any deviation.
____________6. The receiver is provided with an invoice or purchase order, one in which the
quantities have been erased or blacked out.
____________7. It is the point at which food service operation inspects and takes legal ownership
and physical possession of the items ordered.
____________8. Food and supplies received must be stored appropriately and immediately to
maintain quality, prevent and control losses and wastes, and provide for proper uses.
____________9. This is the important factor that contributes to the success of any occasion or
function.
____________10. Refers to all the basic preparations in dining or service area before the setup and
food service are undertaken.
____________11. It is a personal habit that you practice as a first line of defense against diseases/
infection.
____________12. Way in which humans promote healthy living and good health by preventing
human contact with wastes and other forms of microorganisms that cause disease.
____________13. Is meant to reduce, not kill, the occurrence and growth of bacteria, viruses and
fungi.
____________14. Is the actions that are performed to prepare food to either ensure that the food
we consume is safe to eat or to enhance the flavor.
____________15. Are items that have longer shelf life. they are often stored on shelves and at
room temperature.
Test ll. Write TRUE if the statement is correct and FALSE if it is incorrect.
_________1. You can store food near chemicals as long as the chemicals are stored in sturdy,
clearly labeled containers.
_________2. You can store food in any durable container that you can cover.
_________3. Arranged stored food by its use-by-date so that you use the oldest food first.
_________4. You should reject a delivery of frozen steaks covered in ice crystals.
_________5. The temperature at which you cook leftovers doesn’t matter because it’s already
cooked.
Test lll. Essay
1. Explain the importance of food safety, including hygiene, in the preparation and handling of
food.
2. Explain the meaning and role of mise en place in the process of preparing, cooking, and
presenting food?
3. State the difference between food safety and food sanitation?
Test lll. Matching Type:
COLUMN A
COLUMN B
______1. Used for serving sugar and milk
______2. Used for serving main dishes, vegetables, and
other accompaniments, usually with the sauces
______3. Has a long handle with small, rounded, hollow bowl
used for serving gravy and sauces
______4. Used for serving different food such
as vegetables, meat, poultry, rice, and the like.
______5. Used to describe room setups for meal functions
______6. Used as underliner for dinner plate in formal sitdown dinner
______7. Used in pairs where the cup is firmly placed on
top of the saucer with its bottom fitted on the grove
______8. Used for slicing, picking, or for other dining purposes
creamer
______9. Two-pronged tiny fork approximately
3 inches long used for pickled vegetables
______10. Four-pronged fork usually used for main dishes
A. Pickle fork
B. Gravy ladle
C. Salad fork
D. Platters
E. Dinner fork
F. Oyster fork
G. Cup and Saucer
H. Dinner spoon
I. Dinner knife
J. Serving spoon
K. Banquet styles
L. Sugar bowl and
M. Place plate
Test lV. Explain the following basic rules in purchasing food supplies
1. Buy weight if possible
2. Buy by quantity and size if possible
3. Buy by brands or trade names
4. Buy by food in season
Prepared by:
Approved by:
JOHNSON M. FERNANDEZ, LPT
Subject Teacher
SHERYL M. DELA REYNA,LPT
OIC Principal - Junior High
School
ANSWER KEY:
Test l.
1.
2.
3.
4.
5.
Purchasing
Contract items
Perishable food
Staple food
Invoice method
6. Blind method
7. Receiving
8. Storing
9. Arrangement of tables
10. Mise-en-place,
11. Hygiene
12. Sanitation
13. Sanitizing
14. Food preparation
15. Non perishable food
Test ll.
1.
2.
3.
4.
False
False
True
True
5. False
Test lll.
1. Explain the importance of food safety, including hygiene, in the preparation and handling of
food.
- Food hygiene and safety prevent germs from multiplying in foods and reaching dangerous
levels. Ensures daily healthy family living. Keeping one healthy and preventing the additional
cost of buying medication and medical check-ups. This is especially important in business.
2. Explain the meaning and role of mise en place in the process of preparing, cooking, and
presenting food?
- A Mise En Place gives you an idea of all the ingredients you have prepared for a meal. In
case one component is missing, you will notice and avoid rushing or turning off the oven to
go fetch the missing ingredient. Before you begin cooking, all ingredients will be at the table.
... It makes cooking easier and faster.
3. State the difference between food safety and food sanitation?
- Food safety is how food is handled to prevent food borne illness. Food sanitation is the
cleanliness of equipment and facilities.
Test lV.
1. L
2. J
3. B
4. D
5. K
6. M
7. G
8. I
9. A
10. E
Test Vl.
1. Buy weight if possible – In purchasing food supplies, buying by weight is somehow a bit cheaper
rather than buying by piece. A consumer should only buy enough foods when buying it per kilo.
2. Buy by quantity and size if possible – buying quantity should be calculated and should only buy
enough for stocks if it is perishable. For the size it should be picked thoroughly
3. Buy by brands or trade names – buying trusted branded foods is a must because it is more safety
and trusted by the consumer.
4. Buy by food in season – buying foods that are in season is much cheaper than those foods that are
not in season.
Republic of the Philippines
DEPARTMENT OF EDUCATION
REGION I
SCHOOLDIVISION OFFICE URDANETA CITY
Urdaneta City, Pangasinan
LYCEUM NORTHWESTERN UNIVERSITY
URDANETA CITY, CAMPUS
Nancayasan, Urdaneta City, Pangasinan
JHS Department
3rd Quarter Examination
TECHNOLOGY AND LIVELIHOOD EDUCATION
GRADE 10 EINSTEIN
NAME: ______________________
DATE: _____________
SCORE:
Test l. Multiple Choice. Encircle the letter of the correct answer.
1. What combination of food items would be placed on the top of the spread which is usually
gives color, texture and flavor?
a. Spread
b. Garnish
c. Butter
d. Cream
2. The grade 10 student required to make French dressing in their final performance. What
ingredients will not be used in making French dressing?
a. Egg yolk
b. Vinegar
c. Oil
d. Sugar
3. Which of the following is not safety and hygienic practices in storing salad and dressing?
a. Green salad are plated in cold plate
b. Refrigerate salads before serving
c. Add dressing to green salad until serving
d. Refrigerate salad until serving
4. Which of the following is NOT a purpose of a garnish?
a. Accentuates main flavor
b. Increase overall profit
c. Complements main dish color, flavor, texture
d. Visual appeal
5. Which of the following component of canapé gives color, design and texture?
a. Base
b. Garnish
c. Dressing
d. Spread
Test ll. Fill in the blanks. Complete the statement by providing the correct word/s on the line
provided.
1. Edible items are used to decorate or flavor food are called _______________
2-3. __________ and __________ are the two basic ingredients for vinaigrette dressing.
4. The finishing of _______________ sauce is done with the addition of cream, butter, milk and
egg until the right consistency is achieved.
5. _____________ is a light, basic sauce that is prepared using milk instead of stock.
6-7. The role of dressing is to enhance the __________ hand __________ of food, helps
moisten dry ingredients, and bring richness to the dish.
Test lll. Write LYCEAN if the statement is correct and DUKE if the statement is incorrect.
__________1. When combined with an overall healthy diet, the dietary fiber found in whole grains
reduces blood cholesterol levels and protects against heart disease.
__________2.Too much dressing makes the salad limp.
__________3. Too much mixing will bruise or crush the vegetables.
__________4. Sweets should be diluted so make sure that the water or any drink is served together
with the dessert.
__________5.Highly perishable fruits can be combined at the last moment or add as a garnish.
__________6. To keep the crispiness of greens, roll up the salad greens in a damp cloth and
refrigerate for 1 hour or until ready to serve.
__________7. Between courses or after dinner, you may put your elbows on the table if you feel
more comfortable.
__________8. Arrange salads attractively but avoid uniform appearance.
__________9. The cooking preparations of desserts will vary according to type.
__________10. Potato salad is mixed ahead of time before serving so that the flavor of the
mayonnaise will penetrate the potato.
Test lV: 20pts
Draw a Formal Place Setting and put the name of each utensil.
Prepared by:
Approved by:
JOHNSON M. FERNANDEZ, LPT
Subject Teacher
ANSWER KEY:
Test l.
1.
2.
3.
4.
5.
B
A
C
B
B
Test ll.
1.
2.
3.
4.
Garnish
Oil
Vinegar
Veloute
SHERYL M. DELA REYNA,LPT
OIC Principal - Junior High
School
5. Béchamel
6. Flavor
7. Texture
Test lll.
1.
2.
3.
4.
5.
Lycean
Lycean
Lycean
Lycean
Lycean
Test lV.
\
6. Lycean
7. Duke
8. Lycean
9. Lycean
10. Lycean
Republic of the Philippines
DEPARTMENT OF EDUCATION
REGION I
SCHOOLDIVISION OFFICE URDANETA CITY
Urdaneta City, Pangasinan
LYCEUM NORTHWESTERN UNIVERSITY
URDANETA CITY, CAMPUS
Nancayasan, Urdaneta City, Pangasinan
JHS Department
4th Quarter Examination
TECHNOLOGY AND LIVELIHOOD EDUCATION
GRADE 10 EINSTEIN
NAME: ______________________
DATE: _____________
SCORE:
Test l. Multiple Choice. Encircle the letter of the correct answer.
1. Which kind of egg dish is prepared by slipping shell eggs into barely simmering water and
gently cooking until the egg holds its shape?
a. Fried egg
b. Poached egg
c. Scrambled egg
d. Soft boiled egg
2. Which of the following market forms of egg is seldom used in cooking?
a. Dried egg
b. Fresh egg
c. Frozen egg
d. Shelled egg
3. The-cord like thread that is visible in an egg white and is responsible for stabilizing the yolk
is the:
a. Vitteline membrane
b. Chalaza
c. Germinal disc
d. Albumen
4. Egg products are used primarily as ingredients in the food industry and are not commonly
sold out directly to consumers
a. Frozen egg products
b. Refrigerated egg products
c. Dried egg products
d. Freeze egg products
5. This type of oatmeal is made of rolled oats grouts and is prepared by adding water and
boiling up to 30 minutes.
a. Glaze
b. Sauce
c. Stock
d. Water
6. Which of the following stocks uses veal bone as its main ingredient?
a. Brown stock
b. Ham stock
c. Prawn stock
d. White stock
7. What kind of stock uses fish as its main ingredient?
a. Brown stock
b. Ham stock
c. Prawn stock
d. Fish stock
8. What stock uses chicken bone as its main ingredient?
a. Brown stock
b. Ham stock
c. Prawn stock
d. White stock
9. What do you call the stock made from ham stocks?
a. Ham stock
b. Glaze viande
c. Master stock
d. Vegetable stock
10. Among the different types of stock, which one is the easiest to prepare?
a. Brown stock
b. Fish stock
c. White stock
d. Vegetable stock
11. What stock is made by boiling prawn shell?
a. Brown stock
b. Ham stock
c. Prawn stock
d. White stock
12. As a rule, this should not be added to the stock because it causes saltiness.
a. MSG
b. Salt
c. Spices
d. Sugar
13. What flavoring agent gives aroma to the stock?
a. Aromatic flavoring
b. Garlic
c. Ginger
d. Smoke
14. What makes the stock tasty and appetizing?
a. appearance
b. color
c. smell
d. ingredients
15. Which of the following is a clear soup?
a. Bouillon
b. Bisques
c. Cream
d. Puree
16. Which of the following examples is a thick soup?
a. Bouillon
b. Bisques
c. Fruit
d. Consommé
17. Which of the following is not a dessert soup?
a. Ginataan
b. Oshiruko
c. Puree
d. Tong sui
18. Which of the following is an ingredient of soup?
a. Curry powder
b. Meat
c. Soybean
d. Tomato
19. Which of the following is not a thickening agent?
a. Flour
b. Grain
c. Rice
d. Salt
20. Which of the four basic sauces whose basic ingredient is milk is thickened with flour
enriched with butter?
a. Hollandaise sauce
b. Savory butter
c. White sauce
d. Veloute sauce
21. Which of the four basic sauces has three basic ingredients like butter, egg yolk, and lemon
juice with seasoning for accent?
a. Hollandaise sauce
b. Savory butter
c. White sauce
d. Veloute sauce
22. Which of the four basic sauces has a basic ingredient like butter which is creamed and
blended with other ingredients to give individual flavor?
a. Hollandaise sauce
b. Savory butter
c. White sauce
d. Veloute sauce
23. Which of the following is not a thickening agent?
a. Dairy cream
b. Egg
c. Flour
d. Spices
24. Among the four basic sauces, what sauce has a chief ingredient of chicken broth thickened
with flour and enriched with butter seasoning?
a. Hollandaise sauce
b. Savory butter
c. White sauce
d. Veloute sauce
25. What is the best way to thaw frozen poultry?
a. In a tub of hot water
b. On the sink draining board
c. In the refrigerator
d. In a bucket cold water
26. Which of the following is required by law for processing plants that offer meat for sale to
consumers?
a. Quality grading
b. Yielding grading
c. Meat inspection
d. All the above
27. Which of the following is a B‐vitamin found in meat?
a. Niacin
b. Riboflavin
c. Folic acid
d. Thiamine
28. What are the signs of quality poultry?
a. Fresh smell, pin feathers, bruise, and skin intact.
b. Fresh smell, no pin feathers, no bruises, and skin intact
c. Broken skin, no pin feathers, no bruises
d. None of the above
29. What are the signs of quality poultry?
a. Fresh smell, pin feathers, bruise, and skin intact.
b. Fresh smell, no pin feathers, no bruises, and skin intact
c. Broken skin, no pin feathers, no bruises
d. None of the above
30. Which of the following component of canapé gives color, design and texture?
a. Base
b. Garnish
c. Dressing
d. Spread
31. Which of the following is true about lamb and mutton?
a. Lamb has a more intense flavor than mutton.
b. Lamb meat is from a sheep older than one year of age.
c. Mutton is tenderer than lamb.
d. Mutton is preferred by some cultures because it has a more intense flavor than lamb
32. Which is true of roasting as a meat cookery method?
a. Roasting should be conducted in a deep pan while covering the meat.
b. Roasting should be conducted in a deep pan without covering the meat
c. Roasting should be conducted in a shallow pan while covering the meat
d. Roasting should be conducted in a shallow pan without covering the meat.
33. Which of the following is true or recommended for cooking refrigerated meat?
a. Allow the meat to reach room temperature before cooking
b. Cooking timetables are based on meat at room temperature.
c. Meat should be cooked at refrigerator temperature.
d. Partially frozen meet will cook faster.
34. Baking is defined as the cooking of food by:
a. Moist heat in a closed oven
b. Dry heat in a closed oven
c. Radiant heat in an open oven
d. Direct heat in an open oven
35. To what part of poultry does breast meat belong?
a. Dark meat
b. Tough meat
c. Variety
d. White meat
36. A Guéridon is?
a. Food is served to you at the table from the kitchen
b. You have food delivered to your home in a time – frame
c. You order food and pay at a central point
d. Trolley or movable service. This is a form of entertainment and is used in restaurants to
cook steak and salads from a special trolley at the customers table.
37. Usually done for banquet functions; it guarantees equal portioning of food because the food
are served is pre – portioned and pre – cut.
a. French service
b. American service
c. Russian service
d. English service
38. Which of the following is not safety and hygienic practices in storing salad and dressing?
a. Green salad are plated in cold plate
b. Refrigerate salads before serving
c. Add dressing to green salad until serving
d. Refrigerate salad until serving
39. What part of poultry does breast meat belongs?
a. Dark meat
b. Tough meat
c. Variety
d. White meat
40. What is the correct sequence in washing hands?
l. Rinse in clean running water. Turn off the faucet with paper towel in your hands
II.
Rub hands for at least 20 seconds
III.
Use the hand washing sink with running at approximately 100°F and liquid soap.
IV.
Wash hands thoroughly, paying attention to fingernails
V.
Lather hands and exposed arms
VI.
Dry hands using paper towel or hair dryer. Not cloth or apron
a. lV,lll,ll,V,l,Vl
b. lll,V,ll,lV,l,Vl
c. lll,ll,l,lV,V,Vl
d. ll,V,l,lV,lll,Vl
41. The food borne illness that is associated with egg is:
a. E. coli
b. Salmonella
c. Campylobacter
d. Listeria
42. The following are the nutrients that can be found in egg, EXCEPT?
a. Calcium
b. Vitamin C
c. Potassium
d. Vitamin E
43. Which of the following is NOT going to prevent a food borne illness?
a. Hand washing
b. Cook leftovers to 165
c. Never taste raw cake batter
d. Use the same cutting board
44. Hands should be washed in all of the circumstances below EXCEPT ________
a. After using the comfort rooms
b. After coughing or sneezing
c. After bringing the food items to the guest table
d. After drinking, eating, or smoking
45. What cut of meat is used for making bacon?
a. Pork belly
b. Leg of beef
c. Loin of beef
d. Pork ribs
46. These are soups that are thickened to provide heavier consistency.
a. Heavy soup
b. Clear soup
c. Thick soup
d. All of the above
47. Which of the following is NOT a purpose of a garnish?
a. Accentuates main flavor
b. Increase overall profit
c. Complements main dish color, flavor, texture
d. Visual appeal
48. Which of the following refers to a vegetable soup thickened with starch?
a. Cream soups
b. Bisques
c. Purees
d. Veloutes
49. What combination of food items would be placed on the top of the spread which is usually
gives color, texture, and flavor.
a. Spread
b. Garnish
c. Butter
d. Cream.
50. This type of oatmeal is made of rolled oats groats and is prepared by adding water and
boiling up to 30 minutes.
a. Instant oatmeal
b. Quick oatmeal
c. Old fashioned oatmeal
d. Ready to eat oatmeal
Prepared by:
Approved by:
JOHNSON M. FERNANDEZ, LPT
Subject Teacher
ANSWER KEY:
Test l.
1. A
SHERYL M. DELA REYNA,LPT
OIC Principal - Junior High
School
2. A
3. A
4. A
5. D
6. A
7. A
8. D
9. A
10. D
11. C
12. B
13. A
14. D
15. A
16. D
17. A
18. A
19. D
20. C
21. A
22. B
23. B
24. D
25. C
26. C
27. A
28. B
29. B
30. B
31. D
32. D
33. B
34. B
35. D
36. D
37. D
38. B
39. D
40. C
41. B
42. C
43. D
44. C
45. A
46. C
47. B
48. C
49. B
50. B
Republic of the Philippines
DEPARTMENT OF EDUCATION
REGION I
SCHOOL DIVISION OFFICE URDANETA CITY
Urdaneta City, Pangasinan
LYCEUM NORTHWESTERN UNIVERSITY
URDANETA CITY, CAMPUS
Nancayasan, Urdaneta City, Pangasinan
SHS Department
1st Quarter Examination
FOOD AND BEVERAGE SERVICES NCll
FBS – 12 APOLLO
NAME: ______________________
DATE: _____________
SCORE:
Test l. Multiple Choice. Encircle the letter of the correct answer.
1. Commercial establishments are businesses who?
a. Want to make a profit in selling food/drink
b. Do not make a profit in selling food/drink
c. Have no accommodation
d. Provided food, drink and accommodation
2. In a full service restaurant, _____ take the guests' orders, serve the food and drinks, and
care for the guests' needs for the duration of their visit.
a. Wait staff
b. Cashier
c. Manager
d. Cook
3. An upscale full service restaurant with expensive food and a limited menu is considered a
_____ establishment
a. Casual dining
b. Fancy food
c. Fine dining
d. Fast casual
4. ____ is a type of restaurant where you typically order through a cashier and seat yourself.
You must get up and ask for a drink or fill it yourself. The food may or may not be delivered
to you.
a. Fine dining
b. Full service
c. Limited service
d. Self – service
5. Which of the following lists the four categories of commercial food service?
a. Contract, health care, retail, and transportation.
b. Fine dining, retail, cafeteria, and nursing home.
c. Cafeteria, fast food, full service, and catering.
d. Quick service, full service, catering, and hotel and club.
6. Which of the following is the best example of a fine dining restaurant?
a. A full-service restaurant with paper napkins, plastic cups, and food that is served familystyle.
b. A full-service restaurant that does not require reservations with moderately-priced foods.
c. A restaurant that serves high-end, high quality, expensive food that is served on fancy
dishes.
d. A limited service restaurant with a casual interior and healthy food options.
7. As manager, when receiving your products, you should:
a. Be the only one supervising the transaction
b. Be sure you have plenty of trained staff available to receive, inspect, and store the
product.
c. Let the delivery staff do it without any supervision
d. Have new, not trained staff with you monitoring the transaction
8. What type of restaurant is known for making dinners fell they are in another time or place.
a. Casual restaurant
b. Theme restaurant
c. Family restaurant
d. Fine dining restaurant
9. This is the product cycle in F&B where he deals with the delivery personnel from the
supplier’s end and signs on the related receipts.
a. Issuing product
b. Delivery product
c. Purchasing product
d. Receiving product
10. They update the stock database, and manage old and new material in the stock. They also
keep record of stock to the latest date.
a. Preparing and Presenting an F&B Product
b. Receiving the Product
c. Storing and Issuing the Product
d. Purchasing Product
11. This is the product cycle where they studies the market, analyzes and selects suppliers,
wholesalers, and the contemporary market prices.
a. Issuing product
b. Delivery product
c. Purchasing product
d. Receiving product
12. Is a management system in which food safety is addressed through the analysis and control
of biological, chemical, and physical hazards from raw material production
a. Occupational Health and safety
b. Hazard Analysis Critical Control Point
c. Food and Drug Administration
d. Quality Control Food
13. These are the fast food outlets where the food is prepared, purchased, and generally
consumed quickly
a. Full service
b. Catering
c. Quick service
d. Banquet service
14. Type of casual dining restaurants where food is often served on platters and the diners
serve themselves.
a. Casual restaurant
b. Theme restaurant
c. Family restaurant
d. Fine dining restaurant
15. In this category the guest is served at the place which not meant or designated for food and
beverage service.
a. Specialized service
b. Single point service
c. Assisted service
d. Specialty service
16. In this type of service, the guest orders, pays for his order. There may be may not be any
dining area or seats.
a. Specialized service
b. Single point service
c. Assisted service
d. Specialty service
17. There are two categories of service in the hospitality and catering business
a. Cafes and restaurants
b. Counter and Table
c. Counter and Buffet
d. Table and fast food
18. Examples of non-commercial establishments are?
a. Schools, prisons and hospitals
b. Schools and starbucks
c. Schools, Peri-peri and KFC
d. Schools, McDonalds and Burger King
19. Which of the following tasks are performed by the receiving department?
a. Managing the bidding process and documentation of products.
b. Buying supplies, checking deliveries, and counting items in inventory.
c. Delivery of products, checking of products, and documentation.
d. Developing specifications, determining quality and quantity, selecting suppliers, and
20. The key concept in usage of stored food is ____.
a. last in, first out
b. first in, last out
c. first in, first out
d. keep hot foods hot and cold foods cold
Test ll. Identification
___________1. Is a restaurant that serves moderately- priced food in a casual atmosphere.
___________2. Restaurants usually do not offer full table service
___________3. In this case, F&B Services is the primary business. The most known commercial
catering establishments are — hotels, all kinds of restaurants, lounges, cafeterias, pubs, clubs, and
bars
___________4. The customer enters the choice and amount of money physically and the machine
dispenses what customer demanded accurately.
___________5. They are outlets where Music and Entertainment take priority with Food & Drink.
___________6. The French term means to “everything in place” in the food and beverage service
operation.
___________7. In this category the guest is served at the place which not meant or designated for
food and beverage service.
___________8. It is supplying food service that is operated by a business, educational programs,
governmental or institutional organizations.
___________9. They are usually big in size with many Covers (seats), compared to other
Restaurants in the same Hotel
___________10. Defined as „a function concerned with the search, selection, purchase, receipt,
storage and final use of a commodity in accordance with the catering policy of the establishment.
___________11. The customer can get food or beverage service by means of automatic machines.
___________12. Restaurants are a type of casual dining restaurants where food is often served on
platters and the diners serve themselves.
___________13. These are food items that have short shelf life after they have been purchased.
___________14. In this type of service, various vegetables and meats are displayed for better view
and choice.
___________15. Customer orders and avails food and beverage from a single counter and
consumes it off the premises.
Test lll: Test ll. Write TRUE if the statement is correct and FALSE if it is incorrect.
______1. Good restaurants have high menu prices, because high-quality food always costs more to
prepare than poor or average food.
______2. The organization of the kitchen staff depends in part on whether foods are mostly cooked
to order or mostly prepared ahead in large quantities.
______3. Teamwork is not important in a kitchen where most dishes are cooked to order, because
each cook completes their own specific tasks.
______4. Because more and more people are beginning to appreciate fresh foods, convenience
foods are becoming less important in food service kitchens.
______5. Institutional kitchens like school cafeterias usually do more cooking to order than
restaurants do.
______6. The position of short-order cook is an entry-level job, because it requires no skills or
experience.
______7. The server must understand the menu descriptions of the food and beverage items in
order to guide the guest through meal selections.
______8. A server must have a pleasant manner and truly enjoy people.
______9. Menu prices at fine dining restaurants are notably higher than are those in the moderatetheme segment.
______10. Quick service restaurants offer more flexible menu options than fast casuals do
Test lV: enumeration
Types of Specialized service
1.
2.
3.
4.
5.
Prepared by:
Checked by:
JOHNSON M. FERNANDEZ, LPT.
Subject Teacher
ANSWER KEY:
Test l.
1. A
2. A
11. A
12. B
LEANDRO D. GONZALES., LPT
OIC – SHS Principal
3. C
4. D
5. A
6. C
7. B
8. B
9. D
10. C
13. C
14. D
15. A
16. B
17. B
18. A
19. C
20. C
Test ll.
1. Casual dining
2. Fast casual
3. Commercial operation
4. Kiosk
5. Discotheque/ Nightclub
6. Mise en place
7. Specialized service
8. Non commercial food service
9. All day dining restaurant
10. Purchasing
11. Vending
12. Famiy style
13. Perishable food
14. Grill room service
15. Take away
Test lll.
1. False
2. True
3. False
4. True
5. False
6. True
7. True
8. True
9. True
10. False
Test lV.
1.
2.
3.
4.
5.
Home delivery
Room service
Tray service
Grill service
Gueridon service