FINAL TEST IN T.L.E. IVSchool Year 2014-2015Name :_____________________________________________ Date: ___________________________Year & Section: ______________________________________ Score: ____________________________

I. Directions: Identify the term being described. Write only the letter of your choice on the space provided._____ 1. What kind of bed rest position is appropriate for unconscious patient?A. recovery positionC. recumbent positionB. upright positionD. semi-recumbent position

_____ 2. Which thermometer is suitable for infant?A. digital thermometerC. rectal thermometerB. oral thermometerD. sphygmomanometer

_____ 3. What is the highest agency in our country that is responsible for the nutrition of the population?A. DOHC. NDRRMCB. DSWDD.WHO

_____ 4. What kind of activity is appropriate for young patient?A. embroidering C. rug makingB. scrapbook makingD. A and C

_____ 5. Which of these is a classification of diseases?A. communicableC. non-communicableB. hereditaryD. A and C

_____ 6. Which diet is suitable for a person who has a malfunctioning pancreas?A. soft dietC. diabetic dietB. liquid dietD. none of these

_____7. What are the two kinds of liquid medicines?A. suspensions and tabletsC. suspensions and syrupsB. capsules and pillsD. none of these

_____ 8. Which of the following diseases is characterized by hoarse voice?A. gastritisC. scabiesB. laryngitisD. syphilis

_____9. Which of these is the process of identifying and grouping of work to be prepared?A. actionC. delegationB. organizationD. function

_____ 10. Which of the cooking method is applicable for old poultry such as old chicken, old duck and old turkeys?A. dry heat methodC. quick dry methodB. moist heat methodD. quick moist method

_____ 11. What do you call the process of telling how things are to be done?A. directingC. organizingB. evaluatingD. planning

_____ 12. Which of these functions includes the production of all food items listed in the menu?A. food preparationC. sanitationB. purchasing D. service

_____ 13. Which of these foods is eaten raw or cooked and is prepare whole, sliced, chopped, shredded or mashed?A. chickenC. meatB. fishD. vegetable

_____ 14. Which of these services is popularly used for serving meals for the sick hospitals or at home or in serving breakfast in bed?A. Blue Plate ServiceC. Tray ServiceB. American ServiceD. Filipino Service.

_____ 15. What is the measure of the space occupied by a person at the table?A. 18-19 inches longC. 18-19 centimeters longB. 20-21 inches longD.20-21 centimeters long

_____ 16. Which function includes care of physical plant, equipment and utensil maintenance, and ware washing?A. purchasing C. serviceB. sanitationD. food preparation

_____ 17. Which type of service is accompanied by chef de rang and commis de rang?A. English ServiceC. French ServiceB. American ServiceD. Filipino Service.

_____ 18. Who is the person who oversees the entire operation of a food service establishment?A. customerC. managerB. crewD. line leader

_____ 19. Which of the following tools and equipment is used in measuring liquid ingredients like wine, juices and water?A. blenderC. juice squeezerB. mixing glassD. jigger

_____ 20. Which of these tools is used in mixing wines and other cocktail?A. blenderC. shakerB. juice squeezerD. cork screw

_____21.Which of these terminologies means to enlarge a basic recipe?A. quality cookeryC. quality recipeB. quantity recipeD. quantity cookery

_____ 22. Which of these stages is the first stage of beating egg whites which is characterized by bubble formation?A. frothyC. stiff peakB. rounded peakD. fruity

_____ 23. Which of these is known as signature product of a particular region or province?A. native delicacyC. pie and pastryB. breadD. cake

_____24. What do you call the outer part of bread which is made up of flour, shortening, water and salt?A. grainC. tunnelB. crustD. foam

_____ 25. Which mixture of rice flour has a thick or thin consistency that can be poured?A. shorteningC. doughB. butterD. batter

_____ 26. Among the following flours, which flour is best use in bread baking because of its gluten content?A. wheat flourC. cake flourB. pastry flourD. all-purpose flour

_____27. Who is the one in-charge in the physical arrangement of the cafeteria.A. customerC. house keeperB. counter boyD. storeroom clerk

_____ 28. What kind of quick bread is applicable to be poured in steady stream?A. soft doughC. drop batterB. thin batterD. stiff batter

_____29. What ingredient is the leavening agent used in yeast bread making?A. baking powderC. eggsB. baking sodaD. yeast

_____30. Which galapong type is either soft or thick which is manipulated by hands?A. shorteningC. doughB. butterD. batter

_____ 31. Which of these provides as the structural framework of quick breads?A. shorteningC. flourB. liquidD. eggs

_____32. Which term refers to the method done to expel carbon dioxide and incorporate oxygen needed for the growth of the yeast?A. kneadingC. punchingB. proofingD. rolling

_____33. What do you call the material used to protect the middle finger from piercing?A. thread C. thimbleB. hoopsD. pounce

_____34. Which of these is distinguished by linear designs raised from its background?A. corded C. shadowB. sashikoD. padded_____35. Which of these allover quilting designs produces a pattern of diamond shapes?A. straight lineC. diamond shapeB. allover curvedD. criss-cross_____36. Among these materials, which is use at the middle of the top and bottom fabric of your quilted article? A. battingC. fillerB. waxD. backing

_____37. What do you call the design which made up of repeated patterns that frame and complement the motif?A. ornamentalC. outlineB. patchwork blocksD. border

II. Directions: Determine the food cost of maja blanca. Refer to the price list in the box. (5 pts.)38-42IngredientsPriceCornstarch 4.00/ cupEvaporated milk 6.50/cupBuko 15.00/ cupCocomilk 4.50/ cupSugar 15.00/ cupVanilla 0.50/ tsp.

Recipe:2 cups cornstarch1 cup evap. Milk2 cups sugar cup buko7 cups cocomilk1 tsp. vanillaNo. of yields 24 slices

VI. Directions: Enumerate the following. Write your answer on the space provided.5 Basic Bed Rest Positions5 Food Courses

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3 Types of Cakes5 Basic Crochet Stitches

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It is not the position where you are standing, but which direction you are going

Prepared by:Ms. Arlyn P. Villanueva Ms. Angie Lyn F. Bas T.L.E. IV Teacher T.L.E. IV Teacher

Noted by:

Ms. Benilda M. QuiaonzaPrincipal III