You are on page 1of 7

DEPARTMENT OF EDUCATION

Region III
Division of Zambales
ILWAS HIGH SCHOOL
THIRD PERIODICAL EXAMINATION
COOKERY 9
S.Y. 2016-2017
NAME: _____________________________ DATE: _________
GRADE and SECTION: _______________ SCORE: ________

I. Multiple Choice:
Read each statement carefully. Write the letter of the correct answer on the line before the number.
______1. ___________ refers to a food item made with two or more slices of bread with fillings between them.
a. Salads b. Desserts c. Appetizers d. Sandwiches
______2. It is the most important principle for sandwich safety after preparation to avoid spoilage.
a. 4 – 40 – 140 b. 140 – 4 - 40 c. 4- 140 – 40 d. 40 – 140 - 4
______3. There are many kinds of kitchen knives, each with a special use. Which one is used to cut
thick sandwiches?
a. Butcher knife b. Deli knife c. Paring knife d. Sandwich knife
______4. A plastic, serrated edge knife that is designed to slice lettuce without causing the edges to turn
brown.
a. Lettuce Knife b. Bread Toaster c. Mixing Spoon D. Grill
_____5. A small flat, round bladed utensil that is serrated on one side and smooth on the other, used to
apply food spreads over bread slices.
a. Cutting Board b. Sandwich Spatula c. Measuring spoons d. Serrated Knife
_____6. A long flexible blade with a rounded end, used to level off ingredients in measuring cups and
spoons and for Spreading fillings on sandwiches
a. Sandwich spatula b. Deli Knife c. Spatula d. Serrated knife
_____7. A small knife with a blunt edged blade that is used to apply spreads, such as butter, peanut butter,
and cream cheese, on bread or dinner rolls.
a. Deli knife b. Butter knife c. Butcher knife d. Chef knife
_____8. A transparent glass with fractions [1, 3/4, 2/3,1/2, 1/3, ¼ ]. Is used for measuring liquids
a. Graduated measuring glass b. mixing bowl c. individual cups d. Sunglass
_____9. Small broiler, use primarily for browning or glazing the tops of sandwiches
a. Grills b. Bread toaster c. Slicers d. Salamanders
_____10. A thermally insulated compartment used to store food at a temperature below the ambient
temperature of the room.
a. Freezer b. Cooler c. Ice box d. Refrigerator

II. A.Identification:
DIRECTION: Identify the given description of Ingredients. Choose your answer from the list of
ingredients inside the box. Write your answer on the line before the number.
Meats Breads Poultry Condiments Miscellaneous
Vegetables Cheese Spreads Fish and shellfish

______________11. A staple food prepared by cooking a dough of flour and water and often additional
ingredients.
______________12. Maybe beef, pork and sausage product.
______________13. Popular seafood which are highly perishable and should be kept chilled to moist as
quality.
______________14. It moistens the bread and compliments the flavors of other ingredients.
______________15. These are relishes, olive oil and chutneys that give a lift to a sandwich.
______________16. Chicken or turkey breasts, tenderly cooked are seasoned.
______________17. These are indispensable in sandwich making because it add texture, flavor and color
to sandwich.
______________18. These are sliced thinly, firm texture, and act as binder, moistener of other ingredient.
B. DIRECTION: Identify the types of bread being described below. Write your answer on the blank before the
number.

_______________19. The most commonly used bread for sandwiches.

_______________20. Classic bread nutritionally superior to wheat bread, more compact and brown in
color.

_______________21. Stronger tasting bread.

_______________22. Made from flattened, often unleavened bread.

_______________23. Are excellent choice for sandwich, they comes in all sizes, shapes and textures.

_______________24. A flat bread with pocket that is perfect for stuffing.

_______________25. A very thin flat breads that are used for burritos and tacos.

_______________26. Breads raised by chemical action of baking powder.

_______________27. Unleavened cornmeal baked on a hot stone.

_______________28. A flat Italian bread cut into squares split and file.

III. Enumeration
29 – 34 Types of cold sandwiches
35 – 39 Types of hot sandwiches
40 – 42 Basic components of a sandwich
43 – 50 Procedures in making a Pinwheel sandwich

“Eat well, Live well”


Prepared by: Checked: Noted:
WALTER M. PASCUAL CHARLENE S. DALIDA JOHN M. ABORDO
Teacher TLE – Coordinator Principal II
DEPARTMENT OF EDUCATION
Region III
Division of Zambales
ILWAS HIGH SCHOOL
Subic

THIRD PERIODICAL EXAMINATION


T.L.E. 8
Beauty Care (Nail Care) Services

NAME: _____________________________ DATE: _________


GRADE and SECTION: _______________ SCORE: ________

Multiple Choice.Direction: Choose the letter of the correct answer. Write the answer on the space provided.

____1. Part of the nail structure that contains nerves and blood vessel located beaneath the nail root.
a) Skin b) Matrix c) Nerve d) Surgery
____2. The portion of the skin under the free edge of the nail.
a) Eponychium b) Nail walls c) Hyponychium d) Nail grooves
____3. Halfmoon shape found at the base of the nail.
a) Cuticle b) Nail root c) Nail bed d) Lunula
____4. Visible portion of the nail that is attached to the nail bed.
a) Nail plate b) Nail grooves c) Nail walls d) Nail root
____5. The technical term for nail.
a) Onyx b) Onycholysis c) Onconail d) Onyxil
____6. Adult’s nail growth per month.
a) 1/4 Inch b) ¾ Inch c) 1/8 Inch d) ½ Inch
____7. The yellowish fluid that oozes from the wound.
a) Pus b) Bacteria c) Fungus d) Yeast
____8. Wavy ridges caused by uneven growth of the nails.
a) Onychia b) Onychauxis c) Pterygium d) Corrugations
____9. An inflammation of the skin around the nail caused by bacteria.
a) Leuconychia b) Koilonychia c) Paronychia d) Onychauxis
____10. An overgrowth of the nail, usually in thickness rather than length.
a) Onychia b) Onychauxis c) Pterygium d) Corrugations
____11. The loose skin separated from the cuticle.
a) Hangnails b) Bruised nails c) Bitten nails d) Split nails
____12. A condition in which white spots appear on the nails but do not indicate disease.
a) Leuconychia b) Koilonychia c) Paronychia d) Onychauxis
____13. It is caused by nervous habit and stress related.
a) Hangnails b) Bruised nails c) Bitten nails d) Split nails
____14. Used as a treatment in spas and salons to lock in moisture.
a) Paraffin wax b) Lotion c) Body scrub d) Soap
____15. A thin plastic film used for sealing the paraffin during a hand spa.
a) Plastic bag b) Cling wrap c) Plastic bottle d) Mittens
____16. The slips over plastic liners to increase heat retention when used with paraffin.
a) Plastic bag b) Cling wrap c) Plastic bottle d) Mittens
____17. A mixture of natural ingredients to keep skin soft, smooth and remove dead skin cells.
a) Lotion b) Alcohol c) Antiseptic d) Scrub lotion
____18. The electronic gadget used to soothe pain of arthritis, muscle spasms and dry cracked skin of the hands.
a) Paraffin wax b) Foot spa machine c) Hand spa machine d) Handkerchief
____19. Any substance that causes contamination
a) Contaminant b) Infection c) Contamination d) Decontamination
____20. The process whereby microorganisms are destroyed.
a) Sterilization b) Sanitization c) Sanitation d) Vaccination
II.Matching Type.Direction: Match Column A with Column B. Write the letter of the correct answer on the
blank before the number.

Column A Column B
_____21. Leuconychia a) ingrown nails
_____22. Onychocryptosis b) inflammation of the skin around the nail
_____23. Onycholysis c) wavy ridges
_____24. Paronychia d) shedding of one or more nails
_____25. Koilonychia e) bitten nails
_____26. Onychophagy f) white spots
_____27. Onychoptosis g) an overgrowth of the nail in thickness
_____28. Onychomycosis h) spoon nails
_____29. Corrugations i) ringworm of the nails
_____30. Onychauxis j) loosening of the nail

III.Identification:Identify the following tools, materials and equipment used in nail care. Write your answer on
the blank before the number.

___________31. It is an electronic gadget used to soothe pain of arthritis, muscle spasms and dry cracked skin
of the hands.
___________32. It is a liquid used to soften nail cuticles and prepare them to be cut.
___________33. is an implement used to shape the free edges of the nail with the coarse side and bevel the nail
with the finer side.
___________34. It is an implement used for smoothening and polishing the nails.
___________35. It is an equipment in a salon used for sterilizing metal implements to kill micro-organisms.
___________36. is an electronic gadget used for soaking, bathing and massaging the feet during a foot spa.
___________37. It is a wooden, sand paper-like stick with a fine texture on one side and a coarse texture on
the other side used to gently grind down the edges of the nails.
___________38. It is an implement with pointed and rounded ends to remove excess polish.
___________39. It is an implement used to cut the cuticles.
___________40. It is an agent that reduces or prevents the multiplication of microorganisms.

II. Arranging Steps Chronologically Direction: Below are the steps in hand massage (1 – 6) and arm massage
(7 – 10). Arrange in sequence the steps by writing the letter ( A-F) for hand massage and (G-J) arm massage on
the corresponding pictures.

(A-F) Hand Massage


1 2 3 4

_______ ________ ________ _______

5 6

__________ __________
(G – J) Arm Massage

7 8 9 10

_______ _______ _______ _______

“Dreams don’t work unless you do.”


God bless!

You might also like