STI Academic Center

P. Sanchez St. Cor. Pat Antonio, Sta. Mesa, Manila

Second Periodical Examinations

Technology and Livelihood Education - TLE 9 (JHS Dept.)

Name: ____________________________________ Date: __________________________

Grade 9 – Coral Score: _________________________

Multiple Choice. (50 ITEMS)

1. It is a dishware made out of porcelain or earthenware such as porcelain plate used for special
gatherings.

A. Chinaware B. Coasters C. Plastic spoons and forks D. Silverware

2. It is a tableware and serving pieces that are made of silver or coated with silver such as metal spoons,
knives and forks.

A. Chinaware B. Coasters C. Plastic spoons and forks D. Silverware

3. It is the space where one place is set. A place includes a linen, silver, china, and glass. It measures
about 2.4 inches by 15 inches.

A. Chinaware B. Coasters C. Cover D. Silverware

4. This linen is used to reduce the noise that the china produces.

A. Chinaware B. Coasters C. Silence pad D. Silverware

5. It is a small piece of cloth or plastic/rubber that comes in different shape, color and material and is
placed beneath a place setting at a dining table.

A. Napkin B. Placemat C. Table Cloth D. Silverware

6. It is a narrow piece of linen or cloth that can either be laid upon a table cloth or on a bare table.

A. Napkin B. Placemat C. Table cloth D. Silverware

7. Once the silencer has been placed, It is then placed on top of it.

A. Napkin B. Placemat C. Table cloth D. Silverware

8. It is used for different items such as coffee, tea, dessert, cereals, and soup.
A. Dessert spoon B. Soup Spoon C. Tablespoon D. Teaspoon
9. It has similar size as as soup poon but larger than a teaspoon and is used for desserts like creme
brulee and ice cream.
A. Demitasse spoon B. Dessert spoon C. Tablespoon D. Teaspoon
10. It is similar in shape as the teaspoon yet much larger and is used for serving bowls.
A. Demitasse spoon B. Dessert spoon C. Tablespoon D. Teaspoon
11. It is an oval-shaped spoon that is wider and deeper than a tablespoon and can hold more liquid.
A. Demitasse spoon B. Dessert spoon C. Soup spoon D. Teaspoon
12. It is has similar shape as standard teaspoon but has a long handle and is designed for stirring coffee
drinks such as espresso or cappuccino.
A. Demitasse spoon B. Dessert spoon C. Soup spoon D. Teaspoon
13. It is a type of soup spoon that is smaller than a regular soup spoon and has a round bowl.
A. Bouillon spoon B. Demitasse spoon C. Dessert spoon D. Tablespoon
14. It has a long, thin handle and a small, oval-shaped bowl. It is used to stir beverages such as milk
shakes and root beer floats.
A. Demitasse spoon B. Bouillon spoon C. Iced tea spoon or soda spoon D. Tablespoon
15. It has a similar design to a teaspoon but with elongated bowl with a serrated edge. The design is
used to easily separate the fruit from the rind.
A. Boullion spoon B. Demitasse spoon C. Grapefruit spoon D. Iced tea spoon
16. It is used for general purposes but mostly for main course. It is usually has four tines. Others may
have three depending on the design.
A. Cocktail or oyster fork B. Dinner fork C. Grapefruit spoon C. Knife
17. It is a small fork best used for appetizers like cheese and oysters.
A. Cocktail or oyster fork B. Dinner fork C. Grapefruit spoon C. Knife
18. It is a smaller and thinner than a salad fork and is used for cakes and pies.
A. Cocktail or oyster fork B. Dessert fork C. Grapefruit spoon D. Salad fork
19. It is smaller than a dinner fork and is used for eating salads or smaller items like sliced fruits. It can
be used as an alternative for a dessertfork.
A. Cocktail or oyster fork B. Dessert fork C. Salad fork D. European dinner fork
20. It is usually found in high-end restaurants. It is larger and heavier than a dinner fork and is used
during formal occasions.
A. Cocktail or oyster fork B. Dessert fork C. Salad Fork D. European dinner fork
21. The word HACCP means?
A. Hazard Analysis and Critical Control Point B. Hazard Analization Critical Control Point
B. Hazard and Analization Control Case Point D. Hazardous Analization and Critical Control Post
22. It refers to procedures you must put in place to ensure the food you produce is safe.
A. HACCP B. OHS C. PPE D. USOSHA
23. It is a container, any object used to be a vessel for something.
A. Receptacle B. Recycle C. Reduce D. Reuse
24. It is the process of converting waste materia to something useful that will result to reduction of
waste and consumption of fresh raw materials.
A. Receptacle B. Recycle C. Reduce D. Reuse
25. It means to decrease in amount, degree, or size.
A. Receptacle B. Recycle C. Reduce D. Reuse
26. It means to use something again in a way different from its intended purpose.
A. Receptacle B. Recycle C. Reduce D. Reuse
27. These are tablewares used for serving or transporting food or beverages that can be disposed after
single use.
A. Receptacle B. Recycle C. Reduce D. Throwaways
28. It is one example of service industry.
A. Manufacturing B. Restaurants C. Selling D. Supplies
29. It is the act of transmitting messages without using spoken or written words.
A. Active listening B. Formal communication C. Informal communication D. Non-verbal
communication
30. It is a spoken form of expressing words.
A. Active listening B. Formal communication C. Informal communication D. Verbal
communication
31. It means asking quality questions at the right time.
A. Active listening B. Effective questioning C. Formal communication D. Sign language
32. A good communicator does not only speak well but listens very well too.
A. Active listening B. Effective questioning C. Informal communication D. Non-verbal
communication
33. He is the owner of Jollibee Corporation
A. Corazon D. Ong B. Henry Sy C. Lucio Tan D. Tan Caktiong
34. It is the best way to non-verbally communicate with the guests or co-employees.
A. Cheating B. Bullying C. Smiling D. Yelling
35. To look dedicated and interested in serving, place your hands behind or in front when not carrying
orders or bills to the table. It is a form of:
A. Bullying B. Cheating C. Hand gestures D. Yelling
36. It is a dish that is added or served with food to enhance the appeal of the meal.
A. Accompaniment B. Condiments C. Doneness D. Service
37. It means seasoning or ingredients used to enhance the flavor or another ingredient.
A. Accompaniment B. Condiments C. Doneness D. Service ware
38. It is the condition of cooking an ingredient at a desired or intended degree.
A. Accompaniment B. Condiments C. Doneness D. Service
39. It refers to dishes, utensils, and glassware used for serving and eating meals at a table.
A. Bills Condiments Doneness Service wares
40. Food may be prepared and cooked using varied methods.
A. Bills B. Condiments C. Cooking method D. Doneness
 41. It adds flavor and texture to dish.
A. Bills B. Condiments C. Doneness D.Toppings
42. It is used to add variety and balance to the meals.
A. Bowls B. Cutlery C. Plate service D. Side dish
43. It should be clean, polished, and free from chips and cracks.
A. Fork B. Glassware C. Spoon D. Table napkin
44. This specification is commonly used for beverages. Guests may opt to upgrade their drinks.
A. Crockery B. Cutlery C. Side dishes D. Size
45. It is a square piece of cloth or paper used at a meal to wipe the fingers or lips or to protect the
garments.
A. Crockery B. Cutlery C. Table cloth D. Table napkin
46. It includes all kinds of plates, bowls, and cups and saucers.
A. Crockery B. Cutlery C. Table cloth D. Table napkin
47. It is a type of business or enterprise which is owned and operated by a single person, two business
partners or a corporation.
A. Medium business B. Microbusiness C. Profit D. Small Business
48. It means posting your products on websites/internet.
A. Consumer goods B. Goods and Services C. Online-selling D. Self-employed
49. It is a round tray used to serve beverages.
A. Bowl B. Cocktail tray C. Plate D. Plate Service
50. It is an even distribution of weight that provides stability to someone or something.
A. Balance B. Chinaware C. Cutlery D. Crockery

Prepared by: Checked by: Recommending Approval: Approved by:

Mr. Hipolito A. Magnaye Ms. Kate Azucena Mr. Terey Gil T. Gomez, LPT, MCED Ms. Meliza Umil, MIT

Subject Teacher Coordinator, JHS Assistant Principal Academic Head/Principal