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2026 TLE 7-A

Total questions: 20

Worksheet time: 10mins

Name
Class
Date
1.

Jessa is a tourism student who travels to Boracay to complete her on-the-job training, where she applies the skills and knowledge learned in the classroom to a real work environment. Why is her trip best classified under this type of travel purpose?

a)

Leisure travel – cause she is visiting a tourist destination

b)

Business travel – cause she will earn income during the trip

c)

Study travel – cause the trip is for learning and skill application

d)

Health travel – cause the trip is related to training

2.

Alden works at New World Resorts and receive a lot of tourists the whole morning. The tourists are looking for someone to manage them. What should Alden do?

a)

Oversee a kitchen and server staff team for a catering company or event venue.

b)

Oversee tour bookers, tour guides, and marketing staff for the tour company.

c)

Work at public and amusement parks and help develop marketing and promotional strategies to increase visitors.

d)

Assist hotel guests with their needs from when they check in to when they check out.

3.

In order for Cathy to be successful in her career, she should possess organizational and time management skills. Which of the following should she consider to be organized and to manage her time?

a)

She should always consider the current business trends.

b)

She should plan for each activity that should be in place but contingency measures should be considered when unforseen events occur.

c)

“Customers are always right” so she must consider the best way to serve the clients.

d)

She should have the knowledge and skills in the overall financial aspect of the business from expenditures, earnings and salaries and benefits of the employees.

4.

Which of the following refers to concerns or problems within tourism?

a)

Challenges

b)

Innovations

c)

Issues

d)

Trends

5.

Which of the following is a general direction into which something is changing, developing, or veering toward? The term may also mean a fashion or craze.

a)

Trend

b)

Issues

c)

Challenges

d)

Innovation

6.

During a cooking class, the teacher observes that several knives, cutting boards, and mixing bowls have leftover food residue. Some students simply rinse them with water before using them again. What is the main issue in this scenario, and what practice should be followed to ensure hygiene and safety in food preparation?

a)

Slow preparation; Use pre-chopped ingredients

b)

Equipment shortage; Buy more tools

c)

Improper maintenance; Cleaning and sanitizing tools

d)

Overcooked food; Adjust cooking time

7.

Rosemarie is having dinner with her family. She places a small cloth on her lap to protect her clothes from the food spill. What is this item called?

a)

Placemat

b)

Table napkin

c)

Tablecloth

d)

Lacemat

8.

Chef Lucio wants to prepare a cake that rises properly, has a golden crust, and a soft inside. Which cooking method should Chef Lucio use, and why is it the best choice?

a)

Steaming – because it preserves moisture but doesn’t brown the cake

b)

Baking – because it uses dry heat to cook evenly

c)

Deep Frying – because it cooks quickly in oil

d)

Boiling – because it cooks in water

9.

During a baking activity in TLE class, a student used a liquid measuring cup to measure sugar but noticed that the measurement was inaccurate. What was the main reason for this mistake?

a)

Sugar is too heavy

b)

Sugar is a dry ingredient

c)

The cup was broken

d)

The student did not convert units

10.

Ken and his friend book their accommodation, transportation, meals, and extra amenities separately for their trip. What type of travel arrangement is this called?

a)

Tailor-made Travel

b)

Inclusive Tour

c)

Independent Travel

d)

Travel Service

11.

Jam needs to travel for a work assignment in another city. A travel company coordinates his train tickets, car rental, and hotel reservations. This type of service is best described as:

a)

Lodging

b)

Accommodation

c)

Tourism

d)

Travel Service

12.

Which of the following career opportunities in the hospitality and tourism industry oversee the daily activities at resort facilities?

a)

Tour Manager

b)

Resort Manager

c)

Cruise Agent

d)

Catering Manager

13.

Who is responsible in daily operations in spa facilities?

a)

Park Manager

b)

Sport Center Manager

c)

Spa Manager

d)

Tour

14.

Allan is planning a 3-day tour in Cebu City with his family. They want to avail themselves of a package that includes the plane ticket, accommodation, and food. Who should they inquire regarding their travel needs?

a)

Travel Consultant

b)

Pastry Chef

c)

Hotel Assistant Manager

d)

Tour Manager

15.

A hotel manager is reviewing the monthly budget and notices that one category consistently takes up the largest portion of expenses, including salaries, wages, and employee benefits. Which of the following is considered the biggest expense in the hospitality industry?

a)

Globalization

b)

Guest sophistication

c)

Labor Cost

d)

Data Mining

16.

In the hospitality industry, consumers become more sophisticated in choosing their travel destination and hotel accommodations. Being a hotel manager, what will you do to make your hotel appealing to the guests?

a)

Increase guest sophistication

b)

Increase competition

c)

Increase labor costs

d)

Increase marketing segmentation

17.

Andrea purchased fish and meat for their restaurant. She refrigerated them as these foods easily spoil. What kind of foods are these?

a)

non perishable foods

b)

perishable foods

c)

undestroyable food

d)

soft foods

18.

Carl is preparing sandwiches for a party. He uses a knife to cut cooked ham and then immediately uses it to slice fresh tomatoes without washing it. What should Carl do to prevent cross-contamination?

a)

Use the same knife for all ingredients

b)

Wash the knife thoroughly between uses

c)

Rinse the tomatoes quickly with water

d)

Chill the ham before slicing

19.

During the lesson of Grade 7 on food safety, the teacher emphasizes the most important principle that should always be followed to prevent contamination, food-borne illnesses, and ensure safe meals. Which of the following is considered the Golden Rule in Food Safety, and why is it the most important?

a)

Cook food quickly to save time

b)

Wash hands before and after handling food to prevent spread of germs

c)

Store food anywhere in the kitchen for easy cooking

d)

Add more seasoning to hide the bad taste and smell of food

20.

Luna is preparing lunch. Before she starts cooking, she washes her hands, cleans the cutting board, and wipes the kitchen counter. Why is Liza performing these actions?

a)

To make the food look more appealing

b)

To cook the food faster

c)

To maintain food sanitation

d)

To improve the flavor of the dishes