TLE 10 REVIEW MATERIAL

TLE 10 REVIEW SESSION

DAY 1

Technology and Livelihood Education 10

Fourth Summative Examination

Identify the terms being described.

I. Type your answer on the space provided before each item.

Fill in the Blanks

1. These are similar to cream soups.

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2. It is a rich, lightly reduced stock used as a sauce for roasted meat.

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3. They are generally made from shrimp, lobster, or crayfish and thickened with a roux for better stability and consistency.

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4. It is also known as brown sauce is made from veal, chicken, or fish stocks, or blond roux.

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5. It is a rich, lightly reduced stock used as a sauce for roasted meat.

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6. It is liquid, creamy or semi-solid food served on or used in preparing other meals.

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7. It is made by combining ingredients of meat or vegetables with stock or water.

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8. It is a liquid made by slowly simmering ingredients in water to extract their flavor.

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9. It is a jelly-filled tube or canal just below the skin that sense movement in the water.

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10. It is the bony structure covering and protecting the gills.

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11. It is a cephalopod with eight tentacles that may be eaten.

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12. They are sea creatures with two-part shell that can attach tightly together and a soft body that can be eaten.

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13. They have one or two harder shells.

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14. They have a shell-like exoskeleton-typically jointed.

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15. It refers to fish that have a shell of some kind.

True or False

Click your answer.

Multiple Choice

1. When arranging stocks in the freezer, the old stock is placed at the bottom of the freezer.

• TRUE

• FALSE

Multiple Choice

2. Refrigerate cut, peeled, or cooked vegetables within 5 hours. After this time, harmful bacteria may breed on them and escalate the risk of food borne illnesses.

• TRUE

• FALSE

Multiple Choice

3. One should not separate vegetables from raw foods like meat, poultry, and seafood.

• TRUE

• FALSE

Multiple Choice

4. Careful planning and buying small batches of vegetables should be practiced to avoid leftovers.

• TRUE

• FALSE

Multiple Choice

5. Store dried vegetables in a cool (less than 75˚F/24˚C), dry, well ventilated place.

• TRUE

• FALSE

THANK YOU

TOMORROW WE'LL HAVE ANOTHER REVIEW SESSION