DOANE CHRISTIAN INTERNATIONAL SCHOOL FOUNDATION INC.
5th Avenue Ledesco Village, La Paz, Iloilo City
Score
TLE 7
nd
2 SUMMATIVE TEST ______ ______
Parent’s
70 Signature
Name:___________________________________ Date: __________________
I. Multiple choices: Choose the letter of the correct answer.
1. This flour is the most widely used of all flours.
a. All-purpose flour b. bread flour c. self-rising flour d. cake flour
2. This flour is milled primarily for commercial baking use, but can be found at most grocery stores.
a. All-purpose flour b. bread flour c. self-rising flour d. cake flour
3. This is a type of all-purpose flour that has salt and a leavening agent added.
a. All-purpose flour b. bread flour c. self-rising flour d. cake flour
4. This is fine-textured, almost silky flour milled from soft wheat and has low protein content.
a. All-purpose flour b. bread flour c. self-rising flour d. cake flour
5. This type of flour has properties that fall between all-purpose flour and cake flour.
a. Whole wheat flour b. pastry flour c. semolina d. self-rising flour
6. This flour is milled from the entire kernel of wheat.
a. Whole wheat flour b. pastry flour c. semolina d. self-rising flour
7. It is used to enhance the flavours and sweetness of other ingredients in food.
a. Leavening agent b. baking soda c. salt d. baking powder
8. It is a substance used in dough and batters that causes them to rise.
a. Leavening agent b. baking soda c. salt d. baking powder
9. It produces gas for leavening when combined with an acidic ingredient such as vinegar, lemon juice, or molasses.
a. Leavening agent b. baking soda c. salt d. baking powder
10. It serves many functions in baked goods. They add flavour and colour, contribute to structure, incorporate air
when beaten, provide liquid, fat, and protein, and emulsify fat with liquid ingredients.
a. Oil b. baking soda c. salt d. eggs
II. Classification: These are the following ingredients: Classify or group them as solid and liquid.(2 points each)
Baking powder Sugar Fruit juices
Cake flour Vanilla Milk
Coconut oil Baking soda Butter
All-purpose flour Salt Brown sugar
Margarine Condensed milk Confectioner sugar
Solid Ingredients Liquid Ingredients
III. Identification: Identify the following question and write your answer in the space provided. (3 points each)
1. _________________ is an American term used to denote type of bread which is leavened with leavening
agents other than yeast.
2. ________________ can also be used as it contains an acid and a base and simply needs a liquid medium
in which to react.
3. A ________________ is an American English name for a type of bread that is baked in small portions.
4. The name 'Muffin' either comes from the French word __________________ meaning soft bread.
5. _________________ means is that the muffins are made, not from yeast dough like the English muffin,
but rather they use a chemical leavener (baking powder or baking soda).
6. The ________________ batter is made using the "muffin method".
7. The ________________ batter is prepared using the same method as making a cake batter. The butter
(room-temperature) and sugar are creamed together.
8. Muffins and cupcakes are baked in a ________________, aluminium or cast iron.
9. Paper or ____________________ liners are sometime used to line the muffin pans.
10. _________________ are caused by insufficient mixing.
Prepared by:
Ms. JENNY MAE R. MAJESTERIO
Teacher,TLE 7
DOANE CHRISTIAN INTERNATIONAL SCHOOL FOUNDATION INC.
5th Avenue Ledesco Village, La Paz, Iloilo City
Score
TLE 10
nd
2 SUMMATIVE TEST ______ ______
Parent’s
50 Signature
Name:___________________________________ Date: __________________
I. Identification: Fill in the blank with the correct answer. Choose the correct answer inside the box.
(3 points each)
Leafy vegetables Simmer
Poaching Seed vegetables
Sous Vide Roots and tubers
Fruit vegetables Steaming
Glazing Boil/A l' anglaise
1. These __________________ are grown for their leaves.
2. These crops include the strings, snap, green beans, and other beans and snaps.____________________
3. ___________________ vegetables belonging to this type are: camote, tugi, gabi, carrots, potatoes, radish,
onion, garlic and ginger.
4. ___________________ consists of tomatoes, squash, okra, chayote, patola, eggplant, upo and cucumber.
5. It is mise en place method commonly used in professional kitchens when prepping quantities of vegetables for
service.________________________
6. It refers to cooking food in liquid at a temperature slightly below the boiling point around 180 to
190.________________________
7. It is a low heat cooking method, from 180-190℉ / 82-88℃, aromatic liquids including court bouillon, stock,
broth, coconut, milk, juice, butter or oil._________________________
8. It is done in a vacuum package with an immersion circulator or hot water bath at 190℉/
88℃.___________________
9. It is the best way to retaining the flavour, color, and vital nutrients of vegetables._________________________
10. This is done in a shallow pan with a small amount of water, along with butter, sugar and
salt.______________________
II. Multiple choices: Encircle the correct answer.
11. It is a method of cooking large cuts of meat, poultry, or vegetables in enough flavoured liquid to partially cover
over a very low heat.
a. Sautéing b. glazing c. braising/stewing d. grilling and broiling vegetables
12. These are done from either a raw or a par cooked state.
a. Sautéing b. glazing c. braising/stewing d. grilling and broiling vegetables
13. It provides rustic compliment to menus.
a. Sautéing b. glazing c. braising/stewing d. grilling and broiling vegetables
14. It brings out the natural sweetness in vegetables by concentrating the flavours and caramelizing the natural
sugars in them.
a. Sautéing b. glazing c. roasting/baking d. grilling and broiling vegetables
15. This particular technique will allow you to fine diced vegetables and fruit.
a. Julienne b. chiffonade c. crushing d. brunoise (fine diced)
16. This technique is usually done on leafy vegetables and herbs.
a. Julienne b. chiffonade c. crushing d. brunoise (fine diced)
17. This is a technique used to crush foods like garlic and ginger, and it is best accomplished by using a flat surface
like a walnut cutting board and a using a large blade to press downward on the food.
a. Julienne b. chiffonade c. crushing d. brunoise (fine diced)
18. This is a cutting style that is normally used for zucchini, carrots, celery and capsicum, but it can be used on
virtually any type of vegetable.
a. Julienne b. chiffonade c. crushing d. brunoise (fine diced)
19. This is a French cooking term meaning to cut vegetable into thick stick or finger shape.
a. Paysanne b. jardinière cut c. macedoine d. mincing
20. This technique is used to cut vegetables and fruits into large cubes, which are ideal for preparing vegetables
that, will be used in soups.
a. Paysanne b. jardinière cut c. macedoine d. mincing
III. Give the meaning of the cooking abbreviations:
1. ℉ ____________________________
2. ℃ ____________________________
3. q ____________________________
4. kg. ____________________________
5. oz. ____________________________
6. tsp. or t. ____________________________
7. pt. ____________________________
8. lb ____________________________
9. g. ____________________________
10. tbsp. or T ____________________________
Prepared by:
Ms. JENNY MAE R. MAJESTERIO
Teacher,TLE 10
DOANE CHRISTIAN INTERNATIONAL SCHOOL FOUNDATION INC.
5th Avenue Ledesco Village, La Paz, Iloilo City
Score
TLE 8
nd
2 SUMMATIVE TEST ______ ______
Parent’s
65 Signature
Name:___________________________________ Date: __________________
I. Direction: Write the word or group of words being defined or described. Choose the correct answer inside
the box. (3 points each)
Vanilla baking soda and baking powder
Learning how to measure liquid measuring cups
Measuring liquid ingredients Probe type thermometer
Measuring spoon weighing scales
Electronic scale Dry measuring cup
1. ______________________ is essential when you are learning how to cook.
2. ______________________ these are used mainly for measuring dry ingredients such as spices, seasonings and
baking powders.
3. ______________________ usually measure from 1/8 cup up to a full cup.
4. ______________________ this is used to measure liquid ingredients.
5. ______________________ these are used to measure ingredients by weight.
6. ______________________ can help determine the doneness of meats and other items when inserted the core
product.
7. ______________________ perform different functions in a recipe, but they can be measured the same way.
8. ______________________ has a tare button which allows you to weigh ingredients without including the weight
of the container.
9. ______________________ require specialized liquid measuring cups with pouring spouts or lips.
10. ______________________ and other extracts are typically measured in very small portions since they are so
concentrated and aromatic.
II. Multiple choices: Encircle the correct answer.
1. This is made from glutinous rice, root crops, or rice flour.
a. Bibingka b. biko c. suman d. puto maya
2. It is cooked in syrup made of sugar, coco milk, and latik.
a. Bibingka b. biko c. suman d. puto maya
3. This is made in many ways. Some are made of glutinous rice and wrapped in banana or coconut leaves.
Others are made of rice flour or root crops.
a. Bibingka b. biko c. suman d. puto maya
4. It is made with glutinous rice and cooked in either plain water or with coconut milk.
a. Bibingka b. biko c. suman d. puto maya
5. It is made from glutinous rice. White and somewhat shiny; sticky and glutinous in texture and with uniform
shape.
a. Palitaw b. kalamay c. cutchinta d. espasol
6. It is made from galapong, coconut milk, brown sugar, and anise seeds.
a. Palitaw b. kalamay c. cutchinta d. espasol
7. It is made from all-purpose flour or glutinous rice, sugar and lure.
a. Palitaw b. kalamay c. cutchinta d. espasol
8. It is made from thick mixture of glutinous rice, or pinipig flour sugar, and coconut milk.
a. Palitaw b. kalamay c. cutchinta d. espasol
9. This is made from different root crops like ube, gabi or camote.
a. Halaya b. maja blanca c. sapin-sapin d. ginataan
10. This is made by cooking 'galapong' or cornstarch flour in coconut and then adds sweet corn for variation.
a. Halaya b. maja blanca c. sapin-sapin d. ginataan
11. This is made from rice flour, sugar, and coconut milk.
a. Halaya b. maja blanca c. sapin-sapin d. ginataan
12. It is used for direct cooking of mixtures requiring prolonged cooking with stirring like "kalamay" maja blanca
and others.
a. Carajay b. coconut grater c. food grater d. molder or cutter
13. It is a tool used to shred coconut meat into fine pieces.
a. Carajay b. coconut grater c. food grater d. molder or cutter
14. It is a tool with rough, sharp surfaces against which food is rubbed to shred or tear it into very fine particles.
a. Carajay b. coconut grater c. food grater d. molder or cutter
15. It is a tool used for shaping of batters and dough or cooked mixtures for puto, sapin-sapin, and pulvoron.
a. Carajay b. coconut grater c. food grater d. molder or cutter
III. Give the meaning of the cooking abbreviations: (2 POINTS EACH)
1. ℉ ____________________________
2. ℃ ____________________________
3. q ____________________________
4. kg. ____________________________
5. oz. ____________________________
6. tsp. or t. ____________________________
7. pt. ____________________________
8. lb ____________________________
9. g. ____________________________
10. tbsp. or T ____________________________
Prepared by:
Ms. JENNY MAE R. MAJESTERIO
Teacher,TLE 8
DOANE CHRISTIAN INTERNATIONAL SCHOOL FOUNDATION INC.
5th Avenue Ledesco Village, La Paz, Iloilo City
Score
CIVICS 3
nd
2 SUMMATIVE TEST ______ ______
Parent’s
30 Signature
Name:___________________________________ Date: __________________
I. Identification: Identify the following question. Choose your answer inside the box. (2 points each)
Negritos Spaniards Malays Hindus
Arabs Americans Japanese Ferdinand Magellan
1. ___________________ taught the Filipinos how to raised ducks, of which their eggs could be sold.
2. ___________________ taught Filipinos how to use the English language.
3. He was a Portuguese explorer who later became very loyal to the king of Spain. ___________________
4. __________________ They taught the Filipinos to stop pagan worshiping.
5. The _____________________ influenced the style of clothing of people in Mindanao.
II. Matching type: Match the correct answer from column A to column B.
A B
1. They taught us how to make gunpowder. a. Japanese
2. They are the one who introduced the Islamic faith. b. Chinese
3. They were the first people live in the country. c. Americans
4. They are the earliest people who came to the Philippines. d. Arabs
5. They lived by means of hunting. e. Spaniards
6. They traded the early Filipinos by means of barter. f. Tabon
7. They taught us the use of sarong and putong. g. Hindus
8. They taught the Filipinos to wear coats, pants, h. Indonesians
and Spanish dresses for woman. i. Malays
9. They were the ones who brought us the radios and movies. j. Negritos / Aetas
10. They taught the Filipinos to bow to other people as a sign
of courtesy or respect.
Prepared by:
Ms. JENNY MAE R. MAJESTERIO
Teacher,Civics 3