Name: __________________________

Grade/Section: ___________

Ratings: _______
Date: _________

Grade 10- Technology and Livelihood Education

MULTIPLE CHOICE
Directions: Read and analyse the statement carefully. Identify the letter that
corresponds to the correct answer. Write your answer on the space provided before each
number.
_____1. Which of the following is a seasoned thickened liquid which add flavour to a
certain food?
A. Garnish
C. Dressing
B. Sauce
D. Stock
_____2. How can you make your salad becomes more flavourful?
A. By putting parsley.
C. By putting mother sauces.
B. By adding ranch.
D. By adding more sugar and milk.
_____3. What would be the result if you failed to use the proper equipment in preparing
garnishes?
A. The food will lose its flavour.
B. The food will become tasteless.
C. The food will not have any decoration.
D. Nothing will happen.
_____4. What specific tool would you use in preparing garnishes?
A. Pan Sauce and stock pots, because it is used in making sauces in adding
flavour in certain food.
B. Twin curl and spiral slicer, because it is used to add decoration in a food dish.
C. vegetable chopper, slicer and dressing jar because it used to create decoration
in dressing salad.
D. None of the above.
_____5. What would be the result if you do not follow the proper procedure or using
equipment?
A. Accident will likely to happen.
B. Everything will go smoothly.
C. You can prepare your sauce early.
D. It will help you to accomplish your task.
_____6. When you are making sauce and the measuring cup is not available. Which of
the following equipment is likely to use?
A. Measuring scale
B. Measuring spoon
C. Measuring glass
D. Skillet
_____7. Which of the following is the crystalline substance with the chemical name
sodium chloride (NaCl)?
A. Sugar
B. Pepper
C. MSG (Monosodium glutamate)
D. Salt
_____8. As a good cook, how would you show your skills in preparing food?
A. By using artificial flavouring in cooking food.
B. By using natural seasonings available in the locality to promote healthy
cooked foods.
C. By using different flavouring in food.
D. All of the above.
_____9. Ellen has a problem with the taste of her dish. What approach would she used to
solve her problem?

A. She will add flavour enhancers on her dish.

B. She will add artificial flavouring on her dish.
C. She will add spices and herbs only.
D. She will add natural seasonings on her dish.
____10. Annie creates her own sauce. What would be the result if Annie will add to much
amount of salt on it?
A. It will cause death.
B. It will harm their health.
C. The sauce will taste better.
D. None of the above.
____11. How would you apply what you have learn to develop the seasoning principles
in sauce preparation?
A. Immediately put a large amount of seasoning without measuring it.
B. Seasoning should be added in small increment with tasting after each addition
until the most desirable taste is achieve.
C. Do not follow the given procedure in preparing sauce.
D. Always compare your dish with others.
_____12. When you are serving sauces what things you must consider?
A. Keep not sauce hot.
B. Add the sauce in a way that suits the texture of the food you are serving.
C. Serve an appropriate portion of sauce.
D. All of the above.
_____13. What is the cooking technique used to remove and dissolve browned food
residue from a pan?
A. Reduction
C. Starch Thickness
B. Diminution
D. Deglazing
______14. You will eat fried chicken but you noticed that there is no gravy. And then you
decided your own. What flour did you used to make your own gravy?
A. Flour combines with fat
B Flour combines with butter
C. Flour combines with pecans
D. All of the above
______15. When thickening any filling or sauce that does not have an acidic substance in
it. What recipe are you going to use?
A. Arrowroot because it reduced the pulp to create starch
B. Tapioca because it retain its thick texture.
C. Corn starch because it does not stand up very well to freezing or over
cooking.
D. Potato starch because it is a great alternative to most gluten products.
_____16. When you are cooking sauce there is a brown food residue left from a pan.
What technique you are going to use to remove this residue?
A. Reduction
B. Starch Thickness
C. Deglazing
D. Diminution
_____17. You will create a flour with any substance that also combines fat. What is the
first step you need to do?
A. Mix equal parts flour with cold water.
B. Make a roux by putting 1 oz. (30 ml) of butter in a saucepan.
C. Add tbsp. of corn starch to one cup of liquid.
D. Make a "beurremanie
_____18. What products can be made by slimmering or boiling a liquid?
A. Stock, sauce, wine, vinegar, fruit or vegetable juice.
B. Soup, sauce, wine and juice.
C. Flour, Tapioca and corn starch
D. Cold butter or some olive oil.

_____19. What is the basic white sauce and one of the five mother sauces of classical
cuisine?
A. Bchamel sauce
C. Hollandaise sauce
B. Espagnole Sauce
D. Tomato Sauce
_____20. What sauce is wonderfully rich, lemony and buttery sauce that goes with eggs,
vegetables and poached fish?
A. Bchamel sauce
C. Hollandaise sauce
B. Espagnole Sauce
D. Tomato Sauce
_____21. What is the best sauce to use in preparing pasta, pizza and lasagne?
A. Bchamel sauce
C. Tomato Sauce
B. Hollandaise sauce
D. Espagnole Sauce
_____22. Claire will make a chicken veloute. What is the first thing she needs to do in
preparing it?
A. Heat the chicken stock to a simmer in a medium saucepan, then lower the
heat so that the stock just stays hot.
B. Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter
over medium heat until it becomes frothy.
C. With a wooden spoon, stir the flour into the melted butter a little bit at a time,
until it is fully incorporated into the butter, giving you a pale yellow-colour paste.
D. Using a wire whisk, slowly add the hot chicken stock to the roux, whisking
vigorously to make sure it's free of lumps.
_____23. Liza wants to eat a Bechamel sauce so she decided to prepare it, how long does
it take to prepare this kind of sauce?
A. 25 mins.
C. 20 mins.
B. 10 mins.
D. 4o mins.
_____24. You want to have a demi-glace sauce. What sauce did she needs to prepare as
the starting point for the demi-glace?
A. Bchamel sauce
C. Tomato Sauce
B. Hollandaise sauce
D. Espagnole Sauce
_____25. You have a tomatoe garden in your backyard. This tomatoes didnt use by your
mother, so you decided to cook tomato sauce. What are the procedure you will do?
A. In a large, heavy-bottomed saucepan, heat the olive oil for a minute over
medium heat.
B. Add the onions and carrots, and saut for a bit until the onions are translucent
but not brown.
C. Add the tomatoes and the garlic. Bring to a simmer and cook for 30 to 45
minutes, uncovered, until the sauce is slightly reduced.
D. All of the above.
_____26. Maria has a beef in her refrigerator but she didnt know how to cook beef so
she decided to boil this beef to have a soup. What do you call to this kind of stock?
A. Meat stock
C. Chicken stock
B. Brown stock
D. Roux
_____27. Apple has a Spanish visitor for the weekend. Then, she is deciding what sauce
will she cook for them that fit in their taste?
A. Tomato sauce
C. Bchamel sauce
B. Espagnole sauce
D. Holandaise sauce
_____28. Jenie puts butter in the refrigerator then suddenly she will use this butter but it
is frozen. What will Jenie do to melt it?
A. Left it in the kitchen for 30 minute.
B. Put the butter in high temperature area
C. Place the butter in a hot sauce pan.
D. None of the above.
_____29. There are many eggs in the refrigerator and you want to prepare a sauce where
you can use this eggs. What sauce will you make?
A. Bchamel sauce
C. Tomato Sauce
B. Hollandaise sauce
D. Espagnole Sauce

_____30. You will prepared an Espagnole sauce for your special someone, what is the
best food that can complement to this kind of sauce?
A. Red meat
C. Poultry meat
B. Fish meat
D. Sliced meat
_____31. Claire prepares a bchamel sauce and she wanted to have another soup from it.
What soup can she made from bchamel sauce.
A. Mornay sauce
C. Fish veloute
B. Mirapoix
D. Demi-glace
_____32.What is the term for materials that are used in bread, can be cold, hot, chopped,
ground, sliced meat, fish, poultry or eggs?
A. Filling
B. Dessert
C. Appetizer
D. Spread
_____33. What is usually serve the main menu is taken?
A. Appetizer
B. Spread
C. Dessert
D. Filling
_____34. What is the best characteristics of an excellent garnishing?
A. Most lettuce, sprouts, tomatoes, peppers and cucumbers are marinated.
B. Pullman loaves, peasant- style and rolls.
C. Firm, tick and rot overwhelming or dry.
D. With wrappers and tortillas.
______35. If Abbhy wants to buy a garnished bread what things should she consider in
choosing an excellent garnish sandwich?
A. Most lettuce, sprouts, tomatoes, peppers, olives, and cucumbers are not
marinated.
B. Slice correctly to be contrasting but over powering.
C. Crisp, fresh and complementary.
D. It is not well trimmed and unclean.
______36. What would be the result if you whip the cream?
A, It will form light peaks.
B. it will become sticky.
C. The cream will melt quickly.
D. the cream will become thick.
______37. Princess wants to create a food dessert what characters should she used in
selecting a good fruit dessert?
A. Appetizing aroma
B. Clean washed appearance
C. Slightly chilled
D. All of the above
______38. If Rachelle will select a good characteristics of bread what will she choose?
A. A bread having moulds
B. A bread contains a lot of artificial flavourings
C. Not fresh
D. None of the above
______39. The students want to bake an almond tart slices. What is the first procedure
she should follow?
A. Remove from the oven and remove the baking beans.
B. Reduce the oven temperature to 165C
C. Put the flour, sugar, salt, butter and almonds into a food processor and pulse
until the mixture resembles bread crumbs.
D. Wrap the dough in cling film and chill in the fridge for half hour.
_____40. Iza saw that theres a lot of egg in her refrigerator so, she decided to make a
chocolate mousse for dessert. What should she used to add an elegant touch with this
dessert?

A. Serve it in a martini glass for a fancy presentation.

B. Put it on a cup.
C. Place it on a saucer.
D. None of the above.
______41.Derrick wants to give a delicious dessert for his girlfriend but the only
available ingredients are milk, cream, sugar, some eggs and flavouring. What dessert will
he do for this ingredients?
A. Sherbets
C. Ices
B. Ice cream
D. Mousse
______42. When your mother told you to buy the following ingredients; skim milk,
unflavoured gelatine, heavy cream, white sugar and vanilla extract. From those
ingredients, what kind of dessert will your mother do?
A. Panna Cotta
B. Ice cream
C. Almond tart slices
D. Chocolate mousse
______43. Nicoles mother is not around in their house but she needs to bring a sandwich
at her school thats why shes able to prepare her sandwich by putting a mayonnaise on it.
In what way di Nicole put a mayonnaise on her bread.
A. Spreads
B. Fillings
C. Appetizer
D. Dessert
______44. Your mother take out an ice cream for you but you did not like the flavour of
the ice cream. How would you improve the flavour of the ice cream in order to make it
delicious and suited for your taste?
A. You will add a teaspoon of sugar.
B. You will add a condensed milk on the ice cream.
C. Both A and B
D. None of the above
_____45. What type of sandwich is also known as bread baser, or tartine consisting of a
single slice of bread with one or more food items on top?
A. Open-faced sandwich
B. Club sandwich
C. Griddled sandwich
D. Finger sandwich
_____46. You have 28 minutes to prepare a hot open-face roast beef sandwich. You
finished it at to the right time but there is something missing on it. What is the last
ingredient that you forget to put in your sandwich?
A. Milk
C. Potatoes
B. Mustard
D. Butter
_____47. Maye wants to prepare an immediate sandwich and she choose to make a
chicken and bacon club sandwich. Why did she choose this kind of sandwich?
A. Because it takes 25 minutes to prepare.
B. Because it takes 15 minutes to prepare.
C. Because it takes only 5 minutes to prepare.
D. Because it takes 30 minutes to prepare.
_____48. You want to eat griddled sandwich and you look for the procedure in your
recipe book. In first procedure is you need a margarine but what will you do to the
margarine.
A. Cook margarine.
B. Spread margarine on the slices of bread.
C. Let the margarine melts on the bread.
D. Use the margarine as the design in your bread.
_____49. You loves to eat grilled sandwich, which is often heated by placing the butter
slices of bread with a spread on a frying pan. Which of these ingredients is not needed in
preparing this kind of sandwich.

A. White bread
C. Garlic
B. Butter
D. Cheddar cheese
_____50. Jessicas favourite snack is burger but what kind of burger she will do to
improve the taste of an original burger?
A. Blue cheese burger
B. Grilled pesto sandwiches
C. Cheese burger
D. Grilled sandwiches

GOOD LUCK and GOD BLESS!!!