MARY MOUNT SCHOOL OF KORONADAL INCORPORATED
Baldostamon Subdivision, City of Koronadal
Tel. No. (083)-2283675
First Periodical Examination
Grade 10
TEACHER: DEXSAN P. DE GUZMAN
NAME:_______________________________________________ SCORE.______________________
DATE:_____________________________________________ PARENT SIGNATURE:____________
General Instruction: Read and answer the following questions.
Test I. Multiple choice. Enciricle the best answer.
1. These are seeds of certain grasses which are wheat, oats, rice, barley and buckwheat.
A. Cereals B. Rootcrops C. Vegetable D. Fruits
2. It is the outer layer of the grain.
A. Endosperm B. Germ C. Cereals D. Bran
3. It is the main part of the grain.
A. Endosperm B. Germ C. Cereals D. Bran
4. The smallest part of the grain.
A. Endosperm B. Germ C. Cereals D. Bran
5. These can lower the risk of coronary heart disease and slow or turn back cancers in animals.
A. Lignans B. Phytic acid C. Phenolic compounds D. Phytosterols
6. It reduces the glycemic index (GI) of fodd which is important for people with diabetes.
A. Lignans B. Phytic acid C. Phenolic compounds D. Phytosterols
7. They have antioxidants effects.
A. Lignans B. Phytic acid C. Phenolic compounds D. Phytosterols
8. These are compounds found naturally.
A. Egg scissors B. Quiche dish C. Egg ring D. Poacher
9. Is an odorless, tasteless white substance occuring widely in plant tissues and obtained chiefly from cereals and
potatoes.
A. Starch B. Fiber C. Pasta D. Vegetable
10. Is only found in foods that come from plants.
A. Starch B. Fiber C. Pasta D. Vegetable
11. The body cannot digest this type of fiber.
A. Insoluble fiber B. Soluble fiber C. Vegetable D. Lignans
12. This is the best method for retaining nutrients in rice.
A. Absorption B. Boiling C. Steaming and simmering D. Rice cooker
13. It is the simplest method of preparation , it produces tender grains of rice that are not sticky.
A. Absorption B. Boiling C. Steaming and simmering D. Rice cooker
14. The method that uses a measured amount of liquid to ensure the proper texture of the finished product.
A. Absorption B. Boiling C. Steaming and simmering D. Rice cooker
15. This is characterized by the use of a flavored liquid (usually stock) and the addition of aromatic ingredients.
A. Rice cooker B. Pilaf C. Boiling D. Risotto
16. This method produces a consistent product by employing thermostat and timer that cook the rice and simmer.
A. Rice cooker B. Pilaf C. Boiling D. Risotto
17. It is a classic Italian cooking method for medium grain rice , it cook rice at an active simmer while stirring.
A. Rice cooker B. Pilaf C. Boiling D. Risotto
18. It uses a microwave-safe container large enough to hold twice as much rice and water.
A. Rice cooker B. Microwaving rice C. Boiling D. Risotto
19. All plant whose fruit, seeds, roots, tubers, bulb are used as food.
A. Vegetable B. Cereals C. Fibers D. Starch
20. Substance found in plants that makes them green.
A. Minerals B. Vitamin A C. Chlorophyll D. Carbohydrates
Test II. True or False. Write TRUE if the statement is correct and FALSE if incorrect.
________21. Leave vegetables in big pieces.
________22. Do not cover your pot so that it won’t hold steam and heat.
________23. Use any leftover cooking water for soups and stew, sauces and vegetable juice drinks.
________24. Do not eat fruits and vegetable raw whenever possible in salads and smoothies or as a whole fruit.
________25. Cook vegetables until crisp. Do not overcook.
________26. Use a lot of water as possible when cooking.
________27. Refrain from heaping garnishing on one corner of the plate.
________28. Provide a flash of color and shapes by arranging the garnishes around the main dish.
________29. It is okay that garnishes is not edible you may use parsley flowers and lemon twists.
________30. Garnishing should not be applied quickly so that when the food arrives it is cold.
________31. Vitamin A promotes the normal growth of bones and teeth.
________32. Vitamin B Prevents beriberi.
________33. The example of vegetable sources of vitamin C is broccoli.
________35. The human body needs 22 minerals to maintain good health.
________36. Carbohydrates can be found in sugar, starch and cellulose.
________37. How foods are cooked can never affects on their nutrient content.
________38. The nutrients increases as cooking time increases and with higher temperatures.
________39. Cooking method that minimize time, temperature, and amount of water needed will help to preserve
nutrients.
________40. In moist-heat method liquid or steam is used to cook the food.
________41. Flavored liquids are must not be used in moist-heat method.
________42. Leftover liquids from the cooking process can also be used to make sauce or stock.
________43. In blanching method vegetables are briefly put into a saucepan of boiling water and timing begins
immediately.
________44. You have 15 minutes before there is a major color change, so timing is everything.
________45. In steaming vegetable contains lots of natural moisture which releases in cooking.
________46. In poaching method this technique is similar to boiling but uses less liquid and lower heat.
________47. In steaming method you can pack vegetable so that it will cook even.
________48. Refresh means that vegetable must be drain immediately and plunge them in ice water.
________49. Dry-heat method evaporate moisture in vegetable quickly which causes juices to brown.
________50. In broiling the heat source is above the food.
Test III. Fill in the [Link] your answer on the box on what classification of vegetalbes they are and write
it on the space provided before the number.
TUBERS BULBS ROOTS STEM
LEAVES SEEDS FLOWERS FRUITS
_________51.Cucumber, tomato, squash and eggplant.
_________52. Cauliflower, broccoli.
_________53. Beans, peas and corn.
_________54.Brussel sprouts, cabbage, lettuce, spinach.
_________55. Asparagus, celery mushroom.
_________56. Beets, turnips, carrot, radish.
_________57. Chives, onion, garlic.
_________58. Potatoes.
_________59. Onions, leek, garlic
_________60. Brussel sprouts, brocolli, turnips.
Test IV. Essay. (5 pts)
1. What is the importance of vegetable in human life?