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Worksheets

TLE 5 - 4th Quarter Exam

Total questions: 41

Worksheet time: 26mins

Name
Class
Date
1.

Examples of Energy-giving foods are:

a)

Foods that give provide us with energy: Rice, potatoes and cereal.

b)

Foods that build and repair our bodies for growth: Meat, eggs and nuts.

c)

Foods that provide us with energy and helps protect our organs: Sunflower oil, butter and avocado pear.

d)

Foods that help our bodies develop and stay healthy: Fruit and vegetables.

2.

Examples of Body-buiding foods are:

a)

Foods that give provide us with energy: Rice, potatoes and cereal.

b)

Foods that build and repair our bodies for growth: Meat, eggs and nuts.

c)

Foods that provide us with energy and helps protect our organs: Sunflower oil, butter and avocado pear.

d)

Foods that help our bodies develop and stay healthy: Fruit and vegetables.

3.

Examples of Body-regulating are:

a)

Foods that give provide us with energy: Rice, potatoes and cereal.

b)

Foods that build and repair our bodies for growth: Meat, eggs and nuts.

c)

Foods that provide us with energy and helps protect our organs: Sunflower oil, butter and avocado pear.

d)

Foods that help our bodies develop and stay healthy: Fruit and vegetables.

4.

How does Calcium help you?

a)

Make strong teeth and bones.

b)

Helps make red blood cells which carry oxygen around your body and gives you energy.

c)

Helps your immune system and also assists with growth and healing wounds.

5.

What food group is missing from this plate?

a)

Grains

b)

Fruits

c)

Carbohydrates

d)

Protein

6.

This is the general guide for all Filipinos of all ages and gender by the Food and Nutrition Research Institute and the Department of Science and Technology.

It is an approximation of how much food to eat based on their classification.

a)

Food Pattern

b)

Food Pyramid

c)

Meal Pattern

d)

Meal Pyramid

7.

Which of the following does not belong to the group?

a)

chicken

b)

beef

c)

peanuts

d)

fish

8.

A component of ‘thyroxine’ secreted by the thyroid gland that affects growth, body metabolism and prevents goiter

a)

iron

b)

iodine

c)

Calcium

d)

vitamin A

9.

It is made of a "plate-like" diagram describing portions of food groups you need to eat when put on your plate.

a)

Food Pyramid

b)

Three Basic Food Groups

c)

My Plate Template

10.

Which is an example of a dovetail?

a)

Cooking adobo while frying eggs

b)

Frying eggs while making soup

c)

Putting eggs on top of cooking rice

11.

Which is an example of work synchronization in the kitchen?

a)

Cooking adobo while frying eggs

b)

Frying eggs and hotdog in one pan

c)

Putting eggs on top of cooking rice

12.

These are ways and means where family members prepare meals without wasting much energy and time

a)

work ethics

b)

work simplification

c)

Dovetailing

13.

This is what we call all the tools used in dining.

a)

table linens

b)

table tools

c)

table appointments

d)

table setting

14.

These include the silence cloths, tablecloths, placemats, and table napkins.

a)

glassware

b)

dinnerware

c)

flatware

d)

linens

15.

These are also called chinaware. It includes all kinds of plates, soup bowls, cups and saucers, platters and all kinds of pots.

a)

glassware

b)

dinnerware

c)

flatware

d)

linens

16.

These are also called silverware. It is the term used for all knives, spoons and forks, and other serving pieces.

a)

glassware

b)

dinnerware

c)

flatware

d)

linens

17.

These are usually made of sand, lead, lime soda, manganese and potash which are mixed or melted.

a)

glassware

b)

dinnerware

c)

flatware

d)

linens

18.

In setting the table, the table napkin is placed beside the _____

a)

plate

b)

fork

c)

spoon

d)

glass

19.

In setting the table, the fork is placed at the plate's ______

a)

right side

b)

left side

c)

on top

d)

top left side

20.

In arranging the drinking glass on the table see to it that it is right above the tip of the ______

a)

spoon

b)

fork

c)

teaspoon

d)

plate

21.

In setting the table, the spoon is placed at the plate's______

a)

right side

b)

left side

c)

on top

d)

top left side

22.

TRUE or FALSE: One guide in work simplification is to always use food additives to save time.

a)

TRUE

b)

FALSE

23.

TRUE or FALSE: One guide in work simplification is to use the right equipment in cooking. This makes it easy to do the job

a)

TRUE

b)

FALSE

24.

TRUE or FALSE: One guide in work simplification is to plan for an extravagant, delicious and complicated to prepare menus.

a)

TRUE

b)

FALSE

25.

True or False: Serving meals is the culmination of the cooking process and preparation.

a)

True

b)

False

26.

True or False: A clean and polished dining table is not needed in serving family meals.

a)

True

b)

False

27.

True or False: A schedule is a tool to get work done.

a)

True

b)

False

28.

True or False: Putting together similar activities can help save time and energy.

a)

True

b)

False

29.

True or False: A family schedule shows household task to be done by family members.

a)

True

b)

False

30.

True or False: A schedule tells you how to do the work.

a)

True

b)

False

31.

True or False: Allot enough time for every activity so that you have more time for rest.

a)

True

b)

False

32.

True or False: In planning a schedule, pay attention to the most important tasks first.

a)

True

b)

False

33.

True or False: A schedule should only include personal activities.

a)

True

b)

False

34.

True or False: A balance schedule should have time for work, rest, and leisure.

a)

True

b)

False

35.

To remove the skin with the use of a paring knife is called (a)   .

HINT: EPRA

36.

To cut across diagonally using a kitchen knife.



(a)  

37.

To cut into small pieces using cleaver or a kitchen knife.

Hint: PCHO

(a)  

38.

To plunge the food in boiling water for about 3 minutes.

Hint: CLBAHN

(a)  

39.

To cook in an oven or oven-type appliance as in a pugon.

Hint: BEAK

(a)  

40.

To cook food in fat.

Hint: NRYIGF

(a)  

41.

Why is it important to observe good table manners when taking a meals?

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