Bangbang National Senior High School

Media and Information Literacy – First Semester

Midterm Exam – Grade 11

Name:______________________________________ Score: _____________

Course & Section: _____________________________ Date: ______________

GOOD LUCK !
I. IDENTIFICATION:
Directions: Read and understand each items carefully. Select the letter of the
correct answer on the box below and write only the letter on the space before
the number.

A. Cleanliness J. Biological Contamination

B. Entrepreneur K. Foodborne Illness
C. Entrepreneurship L. Cross Contamination
D. Personal Entrepreneurial Competencies M. Cleaning
E. Mise En place N. Sanitizing
F. Appetizers O. Hors d’Oeurves
G. Canape P. Salads
H. Sandwiches Q. Dressing/Spread
I. Mayonnaise R. Bread

_____ 1. A person who organizes, develops, operates, and engages in his/her own business.
_____ 2. An organizing, developing, operating, and engaging in one’s own business.
_____ 3. A. qualities, characteristics, skills, abilities, knowledge, and behavior that a person
must possess to become a successful entrepreneur
_____ 4. What do you call on the most important factor in kitchen safety?
_____ 5. A cause of food poisoning if food is not being prepared properly in the kitchen.
_____ 6. A contamination caused by the germs in the body and in the environment.
_____ 7. A contamination caused by bacteria from raw meat spreading to other food.
_____ 8. It is the process of removing food and other types of soil from a surface, such as a
dish, glass, or cutting board using cleaning agent that removes food, soil, or
other substances.
_____ 9. This are done using heat, radiation, or chemicals. Heat and chemicals are
commonly used as a method for sanitizing in a restaurant; radiation rarely is.
_____ 10. It is literally "put in place" a French meaning “everything in place", as in setting up
of the ingredients need for a certain dish.

II. TRUE OR FALSE:

Direction : Write SWEET if the statement is TRUE and SOUR if the statement
is FALSE.
______________ 11. A Chef should possess skill in cooking equipped with the basic
knowledge and skills in cooking.
______________ 13. A good entrepreneur should express thoughts confusedly and
unconfidently to the coworkers and clients
______________ 14. Proper hand wash should be done before and after handling and
preparing food in the kitchen.
______________ 15, Using separate cutting boards and knife should be practiced in
preparing different kind of food to avoid contamination.
______________ 16. Art of listening is one of the characteristics in a personal
entrepreneurial competencies.
______________ 17. Mise en place is done before proceeding to the preparation/cooking of
food or dishes.
______________ 18. Before cooking, set up your work area safely and completely before
you start to work.
______________ 19. The breakfast croissant sandwich may be filled with sausage, ham, bacon,
eggs, and/or cheese.

III. ENUMERATION:

A. Give atleast 6 PERSONAL ENTREPRENEURIAL COMPETENCIES

20. 23.
21. 24.
22. 25.

B. Give atleast 2 SOURCES OF CONTAMINATION

26.
27.

C. Write down the 6 Steps in PROPER HAND WASHING

28.
29.
30.
31.
32.
33.

D. Give atleast 2 COMPONENTS OF SALADS

34.
35.