HELE 4

1 Long Test I. THE THREE BASIC FOOD GROUPS. A. Identify the food group that is being describe. ______________ 1. ______________ 2. ______________ 3. ______________ 4. ______________ 5. ______________6. ______________ 7. ______________ 8. ______________ 9. _____________10. keep the bones and muscles strong & firm they provide heat & energy foods that are rich in PROTEIN foods that are rich in VITAMINS & MINERALS make the body grow and tall helps to protect the body from disease & infection keep the body strong & in good shape helps in building & repairing broken bones & worn-out muscle tissues foods that are rich in CARBOHYDRATES (sugar & starch) & FATS Guide used in planning a variety & nutritious food you need to eat everyday
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B. Complete the chart below by listing the foods according to their food group. banana pork peanuts tomatoes mussels ampalaya fish butter bread pechay beef malunggay eggs papaya beans squash ube guava milk carrots honey corn molasses mangoes potato chicken shrimps camote margarine orange

GO

GLOW

GROW

end of part 1

II. PREPARING FOOD

A. Identify the skill in food preparation that is being described. Choose our answer from the box and write them in the lines provided.

MARINATE SKEWER CHOP SLICE MEASURE BEAT

SHRED FLAKE POUND PARE GRIND DICE DREDGE GRATE

1. allow food to stand in a marinating solution- ______________________ 2. cut into pieces- _______________________ 3. cut into cubes less than inch- ___________________________ 4. reduce into FINE pieces- ________________________ 5. sprinkle or coat with flour or other fine substances- ______________________ 6. cut food in long narrow strips using a shredder- ____________________ 7. pull apart or separate into layers- __________________________ 8. pierce pieces of meat into a stick- ____________________________ 9. to make a mixture smooth by using a brisk & lifting motion- _____________________ 10. remove the outer covering of fruits & vegetables- _________________________ 11. cut into VERY small pieces using a sharp tool like a knife- _______________________ 12. approximate the amount or size of ingredients- ___________________________ 13. reduce food into fine pieces by rubbing it against a perforated surface.- ____________ 14. crush into small pieces with the use of mortar & pestle- ____________________ end of part 2

II. PREPARING FOOD A. Identify the skill in food preparation that is being described. Choose our answer from the box and write them in the lines provided. 1. allow food to stand in a marinating solution- ______________________ 2. cut into pieces- _______________________ 3. cut into cubes less than inch- ___________________________ 4. reduce into FINE pieces- ________________________ 5. sprinkle or coat with flour or other fine substances- ______________________ 6. cut food in long narrow strips using a shredder- ____________________ 7. pull apart or separate into layers- __________________________ 8. pierce pieces of meat into a stick- ____________________________ 9. make a mixture smooth by using a brisk & lifting motion- _____________________ 10. remove the outer covering of fruits & vegetables- _________________________ 11. cut into VERY small pieces using a sharp tool like a knife- _______________________ 12. approximate the amount or size of ingredients- ___________________________ 13. reduce food into fine pieces by rubbing it against a perforated surface.- ____________ 14. crush into small pieces with the use of mortar & pestle- ________________________

end of part 2

HELE 4 1st Long Test I. THE THREE BASIC FOOD GROUPS. A. Identify the food group that is being describe. ______________ 1. keep the bones and muscles strong & firm ______________ 2. they provide heat & energy ______________ 3. foods that are rich in PROTEIN ______________ 4. foods that are rich in VITAMINS & MINERALS ______________ 5. make the body grow and tall ______________6. helps to protect the body from disease & infection ______________ 7. keep the body strong & in good shape ______________ 8. helps in building & repairing broken bones & worn-out muscle tissues ______________ 9. foods that are rich in CARBOHYDRATES (sugar & starch) & FATS _____________10. guide used in planning a variety & nutritious food you need to eat everyday B. Complete the chart below. List down 7 examples of food in each by listing the foods according to their group. GO 1. 2. 3. 4. 5. 6. 7. 1. 2. 3. 4. 5. 6. 7. GLOW 1. 2. 3. 4. 5. 6. 7. GROW

end of part 1