Republic of the Philippines

Department of Education
Region VII, Central Visayas
DIVISION OF CARCAR CITY
P. Nellas St., Pob. III, Carcar City, Cebu

DIAGNOSTIC TEST FOR TLE 10 – HOUSEHOLD SERVICES

Name: ________________________________ Grade & Section: ______________

Teacher _______________________________ Score: ______________
:
MULTIPLE CHOICE
Directions: Read and analyze the statement carefully. Identify the letter that corresponds to the correct answer.
Write your answer on your answer sheet.
________ 1. The process of buying the right amount of food at the right time, from the right place and from the
right source.
A. Purchasing B. Serving C. Storing D. Receiving
________ 2. An agency that monitors and evaluates the processing of foods, drugs, and other related products of
manufacturers to ensure the standard quality for safety of the market.
A. Department of Health C. Food and Drug Administration
B. Department of Trade and Industry D. National Nutrition Council
________3. The following are effective purchasing steps and procedures except one:
A. Develop purchase orders C. Identify needs by planning
B. Estimate inventory of stocks D. Select and negotiate with vendors
_______4. A guide in cooking that tells exactly how to cook a certain dish
A. Meal B. Meal pattern C. Menu D. Recipe
_______ 5. It refers to the distinctive taste of the food.
A. Color B. Flavor & aroma C. Palatability D. Texture
_______ 6. This refers to the amount of a single portion of a final product
A. Ingredients B. Recipe yield C. Serving size D. Volume of an ingredient
_______7. These are the food items used in the recipe.
A. Ingredients B. Dish C. Meal D. Menu
_______8. Process that includes storage, preparation, and disposal of food
A. Food safety B. Marketing C. Purchasing D. Management
_______9. The range of room temperature where bacteria multiply rapidly
A. 5. 32 to 60 0 C B. 7. 22 to 60 0 C C. 10 to 48. 8 0 C D. 15. 5 to 52 0 C
_______10. Cooking method where heat is conducted without moisture and no water is added.
A. Broiling and grilling B. Combination method C. Dry heat D. Moist heat
_______11. Process where food is repeatedly basted with highly seasoned sauce.
A. Baking B. Barbecuing C. Grilling D. Steaming
________12. Cooking process where food is first browned in a small amount of fat in a slow heat.
A. Braising B. Poaching C. Roasting D. Stewing
________13. Cooking in an open grid over a heat source which is below the food
A. Broiling B. Frying C. Grilling D. Roasting
________14. Soup made by simmering an ingredient in a thickened liquid
A. Clear soup B. Cream soup C. Puree soup D. Vegetable soup
________15. A clear liquid soup derived by simmering meaty cuts in water until good flavor, body and color
develop.
A. Broths B. Consommé C. Cream soup D. Thick soup
________ 16. One of the popular foods with vitamin B and Iron that is being cooked uncovered in a large amount
of boiling water in a stock pot.
A. Cereals B. Pasta C. Rice D. Root crops
________17. Fast and efficient meal service that is commonly used in school and industrial services.
 A. Buffet service B. Cafeteria service C. Counter service D. Table service
________18. A sauce that is prepared by emulsifying melted or clarified butter and water with partially cooked egg
yolks.
A. Brown sauce B. Hollandaise sauce C. Grand sauce D. White sauce
________19. Used to lubricate and add accent to the salad.
A. Dressing B. Garnishing C. Sauce D. Starch
________20. Appetizers which are tiny open-faced sandwiches of bite size and usually high flavored or tangy.
A. Canapé B. Cocktail C. Hors d ‘oeuvres D. Relishes
________21. Appetizer which includes carrots and curl lettuce, cucumber sticks, celery, black olives, peanut and
the like.
A. Cocktail B. Hors d ‘oeuvres C. Relishes D. Salads
________22. Cheese, sesame seeds, croutons, herbs, toasted garlic, and whipped cream are examples of:
A. Body of salad B. Dressing C. Salad green D. Toppings
________23. An ingredient that adds moisture to a sandwich and helps to hold it together as it is picked up and
eaten.
A. Bread B. Fillings C. Garnishes D. Spreads
________24. Piece of cloth, paper or plastic used to cover the dining table.
A. Placemat B. Runner C. Silence cloth D. Tablecloth
________25. A long, narrow strip of cloth used to provide accent to a bare table
A. Placemat B. Runner C. Silence cloth D. Tablecloth
________26. Water tumbler, juice glass, whiskey glass, and goblet are some common examples of
A. Beverage ware B. Chinaware C. Dinnerware D. Flatware
________27. It includes all the tools used for eating and serving.
A. Chinaware B. Dinnerware C. Flatware D. Glassware
_______ 28. A formal service type where food is arranged from soup to dessert and served by the waiter from the
platter to the individual plates of guests on the left side.
A. American service B. Buffet service C. French service D. Russian service
________29. An alcoholic beverage that is distilled from a fermented mash of sugar that comes from juice or
molasses which is generally bottled at 40 % alcohol
A. Gin B. Rum C. Wine D. Whiskey
________30. A flavored, distilled, and colorless to pale yellow liquor made from a fermented mash of cereal grains
A. Gin B. Rum C. Wine D. Whiskey
________31. Laying flatware, the fork is placed with tines facing up at the _________ of the plate
A. Left side B. Right side C. Upper side D. Lower side
________32. Serving flatware is generally laid at the _______ of the dish to have the serving flatware stuck into
the food at the start of the meal.
A. Left side B. Right side C. Upper side D. Lower side
________33. Cups and saucers are placed at the top
A. Left side B. Right side C. Upper side D. Lower side
________34. Drinking glasses are placed at the tip of the knife or spoon at _________ of the cover
A. Left side B. Right side C. Upper side D. Lower side
________35. Serving dishes are placed in the middle of the table in a manner that will not make the table look
cluttered. Make sure that _____ for each dish is provided and placed near the dishes.
A. Serving flatware B. Fork C. Knife D. Tong
________36. Sandwich process that is done by placing in layers over or under another bread.
A. Layering B. Molding C. Piping D. Portioning
________37. Dividing the pieces of bread into serving sizes.
A. Layering B. Molding C. Piping D. Portioning

________38. Forming the bread into desired shapes

A. Layering B. Molding C. Piping D. Portioning
________39. Trimming edges of the bread.
A. Layering B. Molding C. Piping D. Portioning
________40. Bread that is soaked in egg and milk and fried in a non-stick pan
A. Layering B. Molding C. Piping D. Portioning
_______41. These are slices of bread with fillings such as peanut butter and jelly, cheese or meat and others
before serving.
A. Fried B. Grilled C. Open-faced D. Regular
_______42. A multi -layered sandwich with fillings in between
A. Club sandwich B. Domino bread C. Ethnic bread D. Pitta bread
_______43. An ingredient that adds moisture to a sandwich and help hold it together.
A. Bread B. Fillings C. Garnishes D. Spreads
_______44. This is a hot or cold type which is the focus of a sandwich
A. Bread B. Fillings C. Garnishes D. Spreads
_______45. Following are materials for packaging except one:
A. Chopping board B. Container C. Grease proof food wrap D. Wrapper
_______46. Includes all tools used for eating and serving
A. Beverage ware B. Dinnerware C. Flatware D. Linens
_______47. These includes all dining implements used to serve all types of beverages
A. Beverage ware B. Dinnerware C. Flatware D. Linens
_______48. The most common type of napkin folding used on any occasion
A. Basic fold B. Birds of paradise C. Candle D. Mexican fold
_______49. An alcoholic beverage that is produced from the fermented juices and other fruits.
A. Beer B. Gin C. Liquors D. Wine
_______50. Recognized as distilled alcoholic beverage
A. Beer B. Gin C. Liquors D. Wine

Reminder: Take this easy! This is not graded and will not be included as part of your written tests. We wanted you to be honest in answering this
assessment.

This Diagnostic Assessment is a form of pre-assessment where we, your teachers can evaluate your strengths, weaknesses, knowledge, and skills
before our instruction. With this form of assessment, we can plan meaningful and efficient instruction so we can provide you with an individualized
learning experience. This tool for will help your teachers to better understand what students already know about a topic.
TLE 9 – HOUSEHOLD SERVICES 25. B. Runner
26. A. Beverage Ware
Answer Key: 27. C. Flatware
1. A purchasing 28. D. Russian Service
2. C. Food and Drug Administration 29. B. Rum
3. B. Estimate Inventory of Stocks 30. A. Gin
4. D. Recipe 31. A. Flatware
5. B. Flavor and Aroma 32. B. Right side
6. C. Serving Size 33. B. Right side
7. A. Ingredients 34. B. Right side
8. A. Food Safety 35. A. Serving Flatware
9. B. 7.22 to 60 C 36.A. Open Faced sandwich
10. C. Dry heat 37.C. Griddled sandwich
11. B. Barbecuing 38. D. Finger sandwich
12. A. Braising 39. B. Club sandwich
13. C. Grilling 40.D. Garnish
14. B. Cream Soup 41. B. Bruschetta
15. A. Broths 42. A. Canapes
16. B. Pasta 43. C. Caviar
17. B. Cafeteria Service 44. D. Crudités
18. B. Hollandaise Sauce 45. A. Chopping board
19. A. Dressing 46. C. Flatware
20. A. Canapé 47. A. Beverage ware
21. C. Relishes 48. A. Basic fold
22. D. Toppings 49. D. Wine
23. D. Spreads 50. C. Liquor
24. D. Tablecloth