ALORAN TRADE HIGH SCHOOL

Aloran, Misamis Occidental

PERIODICAL EXAMINATION
Food Processing and Beauty Care
GRADE 7- STVE

I. Multiple Choice
Directions: Read the statement below and choose the correct answer. Write
the letter of your choice.

1. It is the total of the qualities and characteristics of a person.

A. Personality B. Chastity C. Purity
D. Dignity
2. The aspects of personality is the key to ones _____________.
A. Physical B. Intellectual C. Social D.
Emotional
3. Personality is the key to ones _______________.
A. Failure B. Success C. Goal D.
Attitudes
4. It is concerned with right or wrong.
A. Intellectual B. Social C. Moral D.
Physical
5. The development of our physical, intellectual, social, emotional and moral well-
being, heredity and ________________ are considered as the determining factors.
A. Character B. Posture C. Values D.
Conduct
6. The following are shapes of nails except one
A. Square B. Pointed C. Oval
D. Flower
7. Which of the group is not a basic design?
A. Leaf B. V-shaped C. Tip design
D. Elephant tusk
8. In shaping nails always consult the ______________.
A. Manicurist B. Pedicurist C. Patron
D. Operator
9. Procedure in manicure depends on
A. Design B. Desire of patron C. Desire of manicurist
D. Shape of nail/finger
10. It is always the first step when
applying design
A. Apply base coat
B. Apply topcoat
C. Apply color enamel
D. Apply acetone
11. It is to press food into a pulp or
into small pieces with an up and down on beating actions of a fork.
A. Mash B. Cut-in C. Break
D. Puree
12. To rub food through a sieve to
make a smooth semi-liquid mixture for use in soups or sauces or as food for
babies.
A. Toss B. Whip C. Puree
D. Soften
13. To cook in liquid until bubbles
appear and rise to the top and break on the surface.
A. Broil B. Boil C. Braise
D. Blanch
 14. To cut fish into small pieces.
A. Fold B. Dice C. Cube
D. Flake
15. To mix two or more ingredients
until you cannot tell one ingredient from the other.
A. Blend B. Cream C. Beat
D. Grate
16. To move a spoon round and round
in a bowl to mix the ingredients.
A. Sprinkle B. Slice C. Stir
D. Scrape
17. To cook by braising.
A. Fricassee B. Poach C. Baste
D. Barbeque
18. It is used to mix the ingredients.
A. Mixing spoon B. Slotted spoon C. Blending fork
D. Rubber scraper
19. To cut into thin, match -like
strips.
A. Mince B. Cut into strips C. Julianne
D. Pare
20. To cut into small, uneven pieces.
A. Chop B. Break C. Dice
D. Beat

II. True or False

Directions: Read the statement below. Write T if it is correct and F if it is
wrong.

21. It is awkward to wear complete

and clean outfit during cooking time.
22. You should keep personal
belongings out of the working area.
23. Always wash your hands before
starting to work. Avoid wearing costume jewelry in the Food Laboratory,
24. Keep cabinet doors open to
prevent accidents and, rodents from entering the cabinets.
25. Do not return tools and utensils to
their proper places.
26. Check and turn off electric and
gas ranges before leaving the laboratory.
27. Keep working units clean and wet
after each laboratory preparation.
28. Sweep the floor after each
laboratory session.
29. Wash, drain and wipe cooking
utensils before returning them to their proper places.
30. Observe proper behavior and
refrain from making unnecessary noise while working.

III.Essay
Directions: Answer briefly but substantially.

31. What are the advantages and

disadvantages of processed foods?
32. How is personality revealed?
 33. Never be content with your lot,
try a lot more.
34. A thing of beauty is a joy
forever.

IV. Actual/Practicum (Illustration)

41-50. Write the steps in hand massage and illustrate/ draw each steps.

God Bless!!!

Prepared by:

JESSYL T. GARCIA
STVE Subject Teacher