Republika ng Pilipinas
MOMUNGAN ACADEMY
Balo-i , Lanao Del Norte
S.Y 2023-2024
2 SUMMATIVE TEST
nd
Technology and Livelihood Education 10
NAME:_______________________________________________ DATE: _______________
YEAR AND SECTION: ___________________________________ Permit#: ____________
TEACHER: RAIMAH L. MAPANDI Score:
______________
Test I. True or false. Write T if the statement is correct and otherwise;
F. Write your answers on the space provided.
_________1. Sauces provides a variety of flavors and textures, and give any
dish a well-blended taste and delicious aroma.
_________2. A good sauce adds flavor to the food serve.
_________3. Soups stimulate the appetite and usually served at the start of
a meal.
_________4. Pasta is a very simple food; the usual basic ingredients are
wheat flour or semolina and water.
_________5. Whisking is beating or whipping ingredients together.
_________6. Mixing is combining ingredients together.
_________7. Blending is mixing two or more ingredients thoroughly or by
using food processor.
_________8. Straining is pouring the sauce through sieve or strainer.
_________9. Simmering is considered “gentle cooking”. It is a few degrees
before boiling point.
_________10. Clear soups are thin and full of flavor.
_________11 Broth is the English name for bouillon.
___________12. Large eggs weigh approximately 650 grams per dozen.
___________13. Eggs should always be cooked at low temperature.
___________14. A sunny-side up is lightly browned.
___________15. Milk adds body to scrambled eggs.
___________16. An omelette is a cooked over low heat.
___________17. Poaching is cooking eggs with water and little vinegar
___________18. It is basted egg if the white is firm and the egg yolk is soft.
___________19. Hard boiled eggs should be placed in the refrigerator to cool them.
___________20. Eggs can be stored at room temperature.
Test II. Complete the sentences. Choose your answer from the
box. (1point each)
Anellini Spaghetti Mint sauce
Fettuccine Ziti Mayonnaise
Lasagna Roux sauce Bouillon
Penne Starch-thickened sauce Consume
Ravioli Vinaigrette Vegetable soup
Cream soups Sinigang soup Olla podrida
Pure’es French onion soup
1. ___________________________ Literally meaning “little rings,” this
pasta is made in the shape of tiny rings, both with or without ridges.
2. ___________________________ Literally meaning “little ribbons,” this is
made using wheat flour, salt, eggs, and sometimes little water in
homes.
3. ___________________________ for homemade, wheat flour and eggs are
used; for the factory -made, durum-wheat flour and water, but also
soft wheat flour and eggs are used.
4. __________________________The name means “quills”. This is a
factory-made tubular pasta characterized by its oblique cut. It is
made from durum-wheat flour and water.
5. __________________________ The ingredients of ravioli are wheat flour
and eggs, and sometimes water and salt.
6. __________________________is a long, stripped shape durum-wheat
pasta, originally rolled by hand and, later extruded through a die.
7. __________________________ is a factory-made long tube made from
durum-wheat flour and water. It is boiled in plenty of salted water.
8. _________________________ At the start of cooking, this kind of sauce
is thickened. It is done by heating fat or oil and flour together.
9. _________________________The thickening agent is added to the
simmering liquid. It is brought back to the stove and simmered until
the starchy flavor disappears.
10. _________________________ There are various ways of making
this sauce or dressing. The ratio of oil and vinegar to use, what kind
of oil, though olive oil is usually used.
11. _________________________ fresh mint leaves and vinegar are
combined then little sugar is added to blend with the sharpness of
vinegar.
12. _________________________ It takes practice in making this
sauce. The challenge is to be able to come up with thick and smooth
sauce.
13. _________________________ is the base from which all clear
soups are made. Is a french word which means broth.
14. _________________________ is a clear and sparkling broth from
bouillon. The preparation of this soup involves a very important
technique called clarifying.
15. _________________________ contain a generous amount of diced
or cubed vegetables and sometimes meat and cereals.
16. __________________________ are a mixture of eggs, salt, and pepper cooked in a pan over
high heat; This is cook quickly.
17. __________________________ is cooking eggs out of their shell in simmering liquid like
water with vinegar and salt, although wine, milk, and stock are also used.
18. The word ________________is the Italian for “dough”. The ingredients are wheat flour or
semolina and water.
19. ________________________ is famous in the Philippines. It is made from tamarind with
kangkong tops or string beans using pork sucket.
20. _________________________ contain a generous amount of diced or cubed vegetables and
sometimes meat and cereals.
Test III. ENUMERATION (use the back of your paper for your answer) 1
point each.
1. Give the 7 methods in Preparing Basic sauces
2. What are the 7 common pasta Shapes?
