3rd Periodical Exam

Mendez Christian Academy, Inc
Asis III, Mendez, Cavite
3rd Periodical Exam in TLE 7
Name: ____________________________________ Date: ________________
Grade/Section: ___________________________ Score: _______________
Direction: Read each statement/question carefully. Choices are provided. Write your answer
before the number.
1. What is the probability that a person will be harmed or will experience an adverse health effect
if exposed to a hazard?
a. Hazard b. practice c. risk d. accidents
2. What does PPE means?
a. Protective Personal Equipment c. Personal Practice Equipment
b. Personal Protector Equipment d. Personal Protective Equipment
3. Which of the following are not a ways on controlling risks?
a. Practice good hygiene in the workplace.
b. Implementation of job rotation schedules, work cycles, and time maintenance procedure
c. Use personal protective equipment to reduce exposure to hazards.
d. Waiting for signs of hazards.
4. It is a potential source of harm to a worker.
a. practice b. risk c. accidents d. hazard
5. What is the hazard from electrical components come from accidental contact with faulty
electrical equipment or damaged power cords and switches?
a. Electrical Hazard c. Physical Hazard
b. Chemical Hazard d. Biological Hazard
6. What is the hazard involves activities that require the use of force exerted to lift, push and
pull?
a. Physical hazard c. Biological hazard
b. Ergonomic hazard d. Chemical hazard
7. It is the result when you lose your balance and drop in the floor.
a. Fall c. Slips
b. Trips d. Slide
8. What TLV refer to the airborne concentration of substances and represent conditions under
which workers repeatedly exposed daily during the task?
a. The Limit Value c. The Lost Value
b. Threshold Limit Value d. Threshold Lift Value
9. Which of the following are types of common physical hazards?
a. Pointed tools and equipment c. chemical reaction
b. Explosion d. all of the above
10. It aims to reduce stress, injuries and disorders associated with space, equipment, furniture
and physical designed of the workplace.
a. Biological Hazard c. chemical hazard
b. Electrical hazard d. ergonomic hazard
11. What is the hazard that is caused by living organisms that arises from defects in
housekeeping practices, unsafe provision of portable water, waste management, food handling,
and/or personal hygiene?
a. Ergonomic hazard c. Chemical hazard
b. Biological Hazard d. Electric hazard
12. What is the other term for nail?
a. Onix c. Onax
b. Onyx d. Onux
13. What do you call the growing tissue that produces the nails?
a. Matriks c. Matrics
b. Matrix d. Matrixz
14. The nail is composed of ____________.
a. Tissue c. Nail
b. Keratin d. Cuticle
15. What part is the end portion of the nail plate that reaches the fingertips?
a. Free edge c. Lateral nail fold
b. Proximal nail fold d. Nail body
16. What is the meeting point of the matrix and nail bed?
a. Lunnula b. Lunulla c. Lunulaa d. Lunula
17. It is at the base of the nail is embedded under the skin.
a. Nail bed b. Nail root c. Nail plate d. Nail body
18. What is the visible portion of the nail that rests upon and is attached to the nail bed?
a. Nail plate b. Nail root c. Nail body d. Nail bed
19. Which of the following is the overlapping epidermis around the nail?
a. nail b. skin c. cuticle d. tendon
20. It is the extension of the cuticle that covers the lunula and also called as Proximal nail fold.
a. Hyponychuim b. Perionychuim c. Eponychuim
21. The average rate of growth of a normal nail is _______.
a. 0.3215cm b. 0.3512cm c. 0.3125cm d. 0.3211cm
22. It is a nail disorder that shows dark purplish or almost black or brown.
a. Hypertrophy c. Onychatrophia
b. Bruised nails d. Beau’s lines
23. What is the bacterial infection that occurs between the nail plate and nail bed?
a. Onycholysis b. Psoriasis c. Pseudomonas d. Brittle nails
24. It is an atrophy or wasting away of the nail plate which causes to lose its luster.
a. Onychatropia b. Pteryguim c. Beau’s Lines d. Wary ridges
25. What is the part of the nail that is the portion of the epidermis under the free edge of the nail?
a. Lateral nail fold c. Proximal nail fold
b. Edge of the nail d. Cuticle
26. Which is not a manicuring implement?
a. Manicuring kit case c. filing implements
b. Manicuring Table d. Manicuring stick
27. A creamy liquid used to soften and condition the nail area.
a. Enamel solvent c. Cuticle Solvent
b. Color enamel d. cuticle oil
28. What is used for finger bath?
a. Liquid soap c. Base coats
b. Enamel solvents d. Cuticle solvents
29. It is a tray that holds the necessary cosmetics and implements.
a. Food Tray b. Foot basin c. Ottoman d. Manicuring Tray
30. Used to push and loosen the cuticle.
a. Nail brush b. cuticle nipper c. nail cutter d. nail buffer
II. Direction: Group the term listed in the box according to its used. Write your answer on the
table below the table.
Foot basin Ottoman Nail file Nail clippers Sanitizing Jar
Cuticle solvent Color Enamels Nail buffer Base coats Cushion
Manicuring Equipment Manicuring Implements Manicuring Cosmetics
God Bless!
“I can do all things through Christ which strengthened me.”
Philippians 4:13
Prepared By: Checked By:
Meirose Anne O. Perey Gilan R. Avelida

Subject Teacher High School Department Principal

Name: ____________________________________ Date: ________________
Grades/section: ___________________________ Score: _______________
Direction: Read each statement/question carefully. Choices are provided. Write your answer
before the number.
1. What part of the sewing machine makes the fabric while moving?
a. Feed dog b. Presser foot c. Slide plate d. Needle
2. A type of sewing machine that is used to make embroidery stiches.
a. Lockstitch sewing machine c. Industrial Sewing machine
b. Embroidery sewing machine d. Buttonhole sewing machine
3. Which of the tools listed is used to rip out stiches and open seams?
a. Stitch reaper b. Pinking Shears c. Embroidery scissors d. Shears
4. It is used in sewing and it should match the color of the cloth.
a. Tailor’s chalk b. Pins c. Threads d. Tracing paper
5. What does SI means?
a. System International c. International System
b. Internationals System d. System Internationals
6. What size is the standard size of the tape measure in centimeter?
a. 125 b. 112 c. 152 d. 155
7. It is either made of wood and plastic and is usually 12 inches long.
a. French Curve b. Tape measure c. Sewing Gauge d. Ruler
8. It is a measuring tool that is back to back and has a measure of 60 inches long.
a. Tape measure b. Tailor’s square c. Sewing Gauge d. French curve
9. Used to mark the wrong side of the fabric.
a. Color Pencil b. Chalk c. Tailor’s chalk d. Tracing wheel
10. Used to mark hems for alteration and is 6 inches long.
a. Sewing Gauge b. French Curve c. L-square d. Ruler
11. What is the size of the longer arm of a Tailor’s square?
a. 14 b. 24 c. 15 d. 25
12. Which of the following statements are not true?
a. People may not follow the process of sewing.
b. Measuring is the first step in sewing.
c. There are tools used for cutting only.
d. Marking part of the process of sewing.
13. What is the type of sewing machine that is commonly used at home or at school?
a. Lockstitch sewing machine c. Industrial Sewing machine
b. Embroidery sewing machine d. Buttonhole sewing machine
14. It protects the middle finger while hand sewing also used to push the needle while sewing.
a. Timble b. thimble c. thimbol d. thimbel
15. It aids in threading the needle and makes threading easier, whether with hand or machine needles.
a. Needle threader c. Needle
b. Pinking shears d. Pins
16. What tool comes in different sizes and used with threads?
a. Pins b. thimble c. Needle threader d. Needle
17. It controls the bobbin while winding thread.

a. Bobbin b. bobbin winder c. bobbin case d. bobin
18. It carries the lower thread.
a. Bobbin b. bobbin winder c. bobbin case d. bobin
19. What holds the thread in the head part?
a. Take-up lever b. spool pin c. bobbin case d. stitch regulator
20. It holds the bobbin.
a. Shuttle b. bobbin case c. tension regulator d. stitch regulator
21. Part of the sewing machine which is a movable plate that covers the shuttle.
a. Slide plate b. throat plate c. feed dog d. shuttle
22. This refers to the complete upper part of the sewing machine.
a. Head b. arm c. bed d. treadle
23. It is the flat portion of the machine.
24. This is the curved part of the head containing the mechanism for operating the needle.
25. Lowers and raises the presser foot.
a. Take-up lever b. Presser bar lifter c. tension regulator d. stitch regulator
26. It holds and tightens the needle.
a. Needle clamp b. needle bar c. needle plate d. needle
27. It connects the wheel to the balance wheel.
a. Balance wheel b. belt c. band wheel d. bobbin winder
28. What controls the length of stitches?
a. Tension regulator b. stitch regulator c. belt guide d. pitman rod
29. It is used to rip out stiches and open seams.
a. Pinking shears b. seam ripper c. embroidery scissors d. shears
30. It is serrated or smooth wheel attached to the handle.
a. Tracing paper b. tracing wheel c. tracing chalk d. tracing fabric
II. Directions: Identify where the parts lies. Write arm, head, bed on the space provided.
1. Take-up lever ___________

2. Tension regulator ___________
3. Shuttle ___________
4. Feed dog _________
5. Pitman rod ___________
6. Legs _________
7. Treadle ___________
8. Needle bar ___________
9. Throat plate __________
10. Needle _____________
God Bless!
Philippians 4:13
Meirose Anne O. Perey Leslie J. Tolentino

Subject Teacher High School Department Coordinator

Name: ____________________________________ Date: ________________
I. Direction: Read each statement/question carefully. Choices are provided. Write your answer
before the number.
1. What is a food consisting of two pieces of bread with meat, cheese or other fillings
between them eaten as a light meal?
a. Bread b. biscuits c. sandwich d. cake
2. It is basically a multi-tiered sandwiches consisting of bread, spread, meat, cheese and
another layer.
a. Ribbon sandwiches c. Pinwheel sandwiches
b. closed tea sandwiches d. Plain sandwiches
3. What is a two or three decker and can be grilled in an oven, hot plate or griller until
brown without burning?
a. Grilled sandwiches c. toasted sandwiches
b. Closed sandwiches d. open-faced sandwiches
4. The fillings in this type of sandwiches are presented between two or more slices of bread.
a. Grilled sandwiches c. toasted sandwiches
b. Closed sandwiches d. open-faced sandwiches
5. Which of the following choices is not a variety of sandwiches?
a. Checkerboard c. Sandwich cake
b. Bacon sandwich d. Toasted sandwich
6. It is a variety of bread that is made ahead of time and frozen.
a. Pinwheel sandwiches c. Sandwich loaf
b. Clubhouse sandwich d. Closed tea sandwich
7. Easiest sandwich to prepare and made up of two slices of bread that can be toasted with
its crusts remove or retained depending on your preference.
a. Ice cream sandwiches c. sandwich loaf
b. Plain sandwich d. hamburger
8. It is a course that is served at the end of the meal.
a. Appetizer c. main entrée
b. Dessert d. snacks
9. What is the simplest dessert?
a. Frozen dessert c. fruits
b. Cheese d. fried dessert
10. A smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.
a. Frozen desserts c. sherbets and ice
b. Frozen mousses d. ice cream
11. Which dessert is usually hot made with pastry. Flour bread, rice, and often fruit?
a. Fruit cobblers c. Frozen desserts
b. Pudding d. Custards
12. Dessert that doesn’t have any category to fit in.
a. Pastries c. Baked dessert
b. Miscellaneous dessert d. Frozen dessert
13. What is made from fruit juices, water and sugar?
a. Frozen desserts c. sherbets and ice
b. Frozen mousses d. ice cream
14. Another excellent dessert that is ready to serve.
a. Fruit c. Cheese
b. Custard d. Pastries
15. What is a dessert made using a deep frying process?
a. Pastries c. fried dessert
b. Fried dessert d. cheese
II. Direction: Put a check if the tips listed below are tips of plating dessert, if not you don’t have
to write anything. Write your answer before the number.
1. Be creative with color.
2. Compose your plate as you would a painting.
3. Dessert should have one texture.
4. Consider the vessel.
5. Combining temperatures cannot be interesting.
6. It should have a focal point.
7. Stand your dessert sturdily.
8. Making sure design and serving size is uniform for multiple and individual plates.
9. Garnishing can be done without being careful.
10. Using your imagination to add interest to your dessert presentation.
III. Enumeration
1. 3 types of cheese based on consistency.
2. 3 Characteristic of soft custard

3. 4 Characteristic of pudding
4. 5 Tools and equipment in preparing dessert.
God Bless!
Philippians 4:13

3rd Periodical Exam in Cookery 2
Name: ____________________________________ Date: ________________

I. Modified True or False: Write the word TRUE if the statement is correct, if not write False
and underline the word/s that makes it wrong. (2 points each)
1. Athenians was the one who introduced buffet in early 3rd century.
_________________
2. Clams and cockles are distant cousins. ______________
3. Sea urchins, cockles, sturgeon and garlic are served as appetizers. _______________
4. During 1960 appetizers are served in between main course and dessert as refresher.
_____________
5. Aperitifs were introduced by the Romans and were classified as liquid appetizers that
contained alcohol. __________________
6. Create appetizer selections that are visually appealing. __________________
7. We can leave raw meat near the counter sink near fruits and vegetables.
_______________
8. Beverage’s table must set up a separate table from the food appetizer.
______________
9. Avoid preparing food when ill. ______________
10. Unnecessary handling of ingredients is alright. __________________
II. Direction: Read each statement/question carefully. Choices are provided. Write your answer
before the number.
1. It holds the spread and garnish in a canapé.
a. base b. spread c. garnish d. bread
2. A type of spread that is made out of softened butter with different flavorings.
a. flavored butter c. meat or fish spread
b. flavored cream cheese d. butter
3. What is the type of spread made out of mixture of cream and butter?
a. flavored butter c. meat or fish spread
b. flavored cream cheese d. butter
4. It is made out of seafood or fruit with a tart or tangy sauce, and it is always served as chilled.
a. Canapés b. Relish c. Petite salad d. Cocktail appetizer
5. The appetizer that is served to small portions of highly seasoned foods.
a. Canapés b. Hors D’Oeuvres c. finger food d. chips and dips
6. What is the French word for appetizer?
a. Hors D’Oeuvres b. Hors D’Ouevres
7.A variety of appetizers wherein the only requirement is that you keep everything small enough
to be picked with fingers and eaten with little mess.
a. chips and dips c. finger food
b. antipasto d. relishes
8. Small portions and usually display the characteristics found in most salads.
a. petite salad b. crudités c. finger food d. canapes
9. It is the simplest appetizers.
a. chips and dips b. canapés c. fresh fruits and vegetables d. caviar
10. Picked items which are raw, crisp vegetable such as vegetables.
a. petite salad b. relishes c. cocktail d. tapas
11. It is placed on top of the base so the garnish sticks to it without falling off.
a. base b. spread c. garnish d. bread
12. Used to scoop out balls from fruits and vegetable.
a. butter curler b. biscuit cutter c. buster d. ball cutter
III. Enumeration
1 Give 5 Miscellaneous hors d’ ‘oeuvres. ______________, _____________, ___________.
2. Give 5 tools and equipment needed in the preparation of appetizers.
_________________, __________________, ___________________, ________________,
_________________
God Bless!
Philippians 4:13
Meirose Anne O. Perey Annie M. Novicio

Subject Teacher Senior High School Department Principal
3rd Periodical Exam in Cookery 4
Name: ____________________________________ Date: ________________

Direction: Complete the table by providing the English and Tagalog name of the vegetables.
ENGLISH NAME TAGALOG NAME
Turnip
Patola
Mais
Bitter Gourd
Cilantro leaves
Patani
Pumkin
Labanos
Pechay
Jute
Direction: Read each statement carefully identify what standards of quality it describes. Write
color, appearance, texture, flavor, seasoning, sauces or combinations before the number.
1. Cooked to the right degree of doneness.

2. Looking for garden-fresh flavor.
3. Cut neatly and uniformly. Not broken up.
4. Cream sauces and other sauces should not be too thick or too heavy.
5. Combine just before the service.
6. Lightly and appropriately seasoned.
7. Bright, natural colors
8. Attractively arranged on the pate or dish.
9. Adding acid vegetables and green vegetable will discolour them.
10. When putting butter or seasoned butter in vegetables.
Direction: List down the things that is being asked.
1. Give the 5 factors why vegetable lose its nutrients.
2. Give the 5 Standard of Quality for vegetables.
Direction: Write T if the statement is true and “your name” (Ex. MEI) if not. Write your
answer before the number.
1. Using a lot of liquid increases the vitamins of each vegetable.
2. Green coloring in plants is called chlorophyll.
3. Anthocyanins are the orange pigments in vegetables.
4. Cooking a vegetable in a short time can save the flavor.
5. Cooking affects the vegetable in 6 ways.
6. Acids are enemies of red vegetables.
7. We can cut the vegetable in every way and sizes we want.
8. Do not mix a batch of freshly cooked vegetables with a batch of the same vegetable.
9. Use just enough liquid to cover the vegetable.
10. We can serve vegetable even if it is sitting in our counter for a long time.
God Bless!
Philippians 4:13
Meirose Anne O. Perey Annie M. Novicio

Subject Teacher Senior High School Department Principal

3rd Periodical Exam in English 5
Name: ____________________________________ Date: ________________

I. Direction: Underline each action verbs. Before the number write T if it is transitive and I if
intransitive.
1. They built their machines in Ohio.

2. The winds at Kitty Hawk blew steadily that day.
3. Soon it lifted the 750 pound plane into the air for a flight of 120 feet.
4. Orville’s brother, Wilbur, ran alongside.
5. Other designers worked hard.
6. The longest one lasted fifty-nine seconds.
7. The brothers made improvements on their airplane and their flight techniques.
8. Few newspapers carried news about the first flight.
9. The pilot started the airplane.
10. The twelve-horsepower engine sputtered.
II. Direction: Identify if the underlined verbs are main, helping, modals, linking. Write your
answer before the number.
1. It might rain on Friday.
2. They may be coming to our house tomorrow.
3. We were shopping at the mall yesterday.
4. Christy will be dancing at the wedding.
5. I am flying to Cleveland next month.
6. He watched the championship game again.
7. These papers should not be used.
8. Dan and Steve are here.
9. The fresh pie smelled wonderful.
10. The magician was amazing.
III. Direction:
A. Encircle the phrasal verb in each sentence.
1. Somehow the secret got out.
2. Could you speak up?
3. He tried to keep away from danger.
4. Jay checked out the rumor, and managed to verify that it was true.
5. Can you tell me how the accident came about?
B. Encircle the right verb in each sentence.

6. A nervous fielder usually (drop, drops) the ball.
7. All of the children in this class (read reads) well.
8. A bouquet of flowers (was, were) delivered to me on Valentine’s Day.
9. (Have, Has) these patients been seen by the doctor?
10. One of my friends (does, do) her work poorly.
God Bless!
Philippians 4:13


Name: ____________________________________ Date: ________________

Direction: Underline the verb in each sentence. Write A if it is an action verb, L if linking verb
and H if it is helping verb.
1. Would you mind if I stayed here for a moment?

2. The baby looks tired.
3. Michael is a lawyer.
4. Ian forgot to shut the door.
5. The little girl ran to her mother the moment she saw her.
6. William is excited about his promotion.
7. I am putty in his hands.
8. Anthony had a dream.
9. It was raining when we got to Washington.
10. The cinnamon rolls taste heavenly.
11. Bob felt sleepy after eating the whole pizza.
12. My parents are American.
13. Leo is a very nice young man.
14. These chocolate brownies are delicious.
15. I may be late for the date.
Direction: Identify if the sentence is an indicative, imperative or subjunctive. Write your answer
before the number.
1. The teacher asked that he be honest.
2. Don’t move!
3. Please get ready.
4. Jack sings every Friday.
5. The sky is clear tonight.
6. Read the following instruction.
7. Work out with us tomorrow.
8. If my brother were here, he could control the situation.
9. Is it necessary that all students be present at the assembly?
10. Is that a whelk?
God Bless!
Philippians 4:13

Name: ____________________________________ Date: ________________

I. Direction: Read each sentences carefully. Write if it is dependent or independent clause.
1. I picked a flower for you.

2. The teacher taught me how to read.
3. Because the woman sang
4. While my teacher taught me to read
5. After I leave work
6. I will stop at the grocery store.
7. Whenever a substitute taught the class.
8. Whenever a substitute taught the class, the students acted differently.
9. Next Tuesday will be my first day at my new job.
10. which didn’t pass inspection
II. Direction: Identify the dependent and independent clause in each sentence. Encircle the
dependent clause and underline the independent clause.
1. My car broke down less than a mile from my home. It didn’t pass inspection.
2. You have to finish your vegetables before you can eat dessert.
3. My car, which didn’t pass inspection, broke down less than a mile from my home.
4. If the interview goes well, next Tuesday will be my first day at my new job.
5. Although my friend begged me, I choose not to go to the reunion.
6. I am a man who walks alone.
7. Although I’m not very good, I really enjoy playing football.
8. While I was cooking he was still playing games on the computer.
9. We drink coffee every morning.
10. I do love my new pets.
III. Direction: Identify what kind of sentence is presented each number.
1. Mary brushes her teeth twice a day.

2. Although I worked hard, I got a very low grade from the exam and stayed in the
classroom.
3. Geralt of Rivia was on the track of his daughter Ciri, but the Wild Hunt was creating
problems on his journey.
4. While playing football, the ball thrown by my friend hit the boy crossing the street.
5. Elissa was very sick today and we will take her to the hospital now, before she gets
worse.
6. I was looking for my kitten all day long, but it seems like he was asleep under my blue
blanket.
7. She doesn’t teach chemistry.
8. While I was cooking he was still playing games on the computer.
9. Tomorrow will take us away far from home and the bards’ songs will remain.
10. Even after all these years, when I saw her, I was as excited as the first day.
God Bless!
Philippians 4:13

Meirose Anne O. Perey Leslie J. Tolentino
Subject Teacher High School Department Coordinator

3rd Periodical Exam

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Mendez Christian Academy, Inc

Asis III, Mendez, Cavite