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Second Quarte_Pre-Test (Grade 10)

Quiz by Kimberly Ann Yuson

Grade 9-12
Technology and Livelihood Education (TLE)
Philippines Curriculum: Grades K-10 (MELC)

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25 questions
Show answers
  • Q1
    The following are characteristics of quality vegetables, except;
    Root crops must be crisp and not soft
    Dry seeds or legumes must have holes and powdery
    Vegetables should be free from surface blemishes
    Vegetables should be fresh and free from dirt
    45s
  • Q2
    ​Overcooking of vegetable results to
    Appetizing to look at
    Loss of fresh flavor
    Retain its bright color
    Retain its crispiness
    45s
  • Q3
    Market forms wherein it preserve and prolong the shelf life of vegetables
    ​Dried
    ​Canned
    Frozen
    ​Fresh
    45s
  • Q4
    ​Vegetables that have undergone little or no processing from the time they were harvested to the time they were marketed or sold is ___________________
    ​Frozen
    Canned
    ​Dried
    Fresh
    45s
  • Q5
    ​HACCP stands for ___________
    Hazard Analytical Critical Control Point
    ​Hazard Analysis Critical Center Point
    ​Hazard Analysis Critical Control Phase
    ​Hazard Analysis Critical Control Point.
    45s
  • Q6
    It refers to a problem that could be risk to the consumer which may result in hazardous (dangerous) food being consumed.
    ​Control Point
    ​Elimination
    Critical Point
    ​Food Hazzard
    45s
  • Q7
    This kitchen tool is made to easily remove the scales attached to the skin of a fish that will be prepared and cooked.
    ​Fish scaler
    ​Boning knife
    ​Filleting knife
    ​ Scissors
    45s
  • Q8
    This tool is used to pull out and remove the bone out of the fish without slipping.
    ​Scissors
    ​Plier
    Knife
    Tweezer
    45s
  • Q9
    A type of shellfish or animal living in water that has a segmented shell and jointed legs
    ​Mollusks
    ​seashells
    Crustaceans
    Cephalopods
    45s
  • Q10
    Tilapia is an example of_____________
    ​Shellfish
    ​Saltwater fish
    Freshwater Fish
    Finfish
    45s
  • Q11
    Which of the following types of mollusk has only one shell?
    ​Crustaceans
    Bivalve
    Univalve
    Cephalopods
    45s
  • Q12
    ​It refers to the paired nostrils in fish and it is used to detect the odors in water.
    ​Vent
    ​Mouth
    Nares
    ​Gills 
    45s
  • Q13
    Which of the following fish is high in fat?
    ​Cod
    ​Mackerel
    ​Red snapper
    ​Bass
    45s
  • Q14
    ​Which of the following shellfish have hard shells over the back of the body and along with the claws but hard softer shells covering on the lower part of the body and legs?
    ​Scallop
    Oyster
    ​Clams 
    ​Crabs
    45s
  • Q15
    ​“Cephalo” means head and “Poda”-means_____
    ​skin
    ​Tail
    ​Tounge
    ​foot
    45s

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