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  • Fourth Quarter Test Technology and Livelihood Education 9 A.Y. 2020-2021 Grade 9-Perlas

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    Jeff Lacasandile
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    1. This document appears to be a test on table setting etiquette and bartending tools from a Technology and Livelihood Education class. It contains multiple choice, matching, identification, and enumeration questions. 2. The test covers proper placement of utensils, dishes and glassware on a place setting as well as napkin folding techniques and types of table linens. 3. It also asks students to identify bartending tools in images and lists additional tools not pictured as well as enumerate different napkin folds and other bartending equipment.

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    TLE 9 FOURTH QUARTER TEST

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    1. This document appears to be a test on table setting etiquette and bartending tools from a Technology and Livelihood Education class. It contains multiple choice, matching, identification, and enumeration questions. 2. The test covers proper placement of utensils, dishes and glassware on a place setting as well as napkin folding techniques and types of table linens. 3. It also asks students to identify bartending tools in images and lists additional tools not pictured as well as enumerate different napkin folds and other bartending equipment.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    1K views3 pages

    Fourth Quarter Test Technology and Livelihood Education 9 A.Y. 2020-2021 Grade 9-Perlas

    Uploaded by

    Jeff Lacasandile
    1. This document appears to be a test on table setting etiquette and bartending tools from a Technology and Livelihood Education class. It contains multiple choice, matching, identification, and enumeration questions. 2. The test covers proper placement of utensils, dishes and glassware on a place setting as well as napkin folding techniques and types of table linens. 3. It also asks students to identify bartending tools in images and lists additional tools not pictured as well as enumerate different napkin folds and other bartending equipment.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 3

    of Northern Luzon

    Lingsat, San Fernando City, La Union


    Tel No. +63 (072) 607-5373
    Fourth Quarter Test
    Technology and Livelihood Education 9
    A.Y. 2020-2021
    Grade 9- Perlas

    Name: ___________________________ Date: __________ Score: _________

    I. MULTIPLE CHOICE
    Instruction/s: Read the following statements carefully. Choose and write the letter of the correct answer in the
    space provided before the number (10 points).
    _____1. Forks go on the ________.
    a. left b. top c. right d. bottom
    _____2. In which order should you use silverware?

    a. Closest to the plate to further away b. Furthest away from the plate to closest
    c. Which ever way you like d. Eat with your hands
    _____3. Which side of the table does the knife belong?
    a. Left b. Right c. Top d. On the plate
    _____4. Where do I put the water glass?
    a. Next to the Knife b. Above the Knife c. Top Left d. Above the center of the plate
    _____5. Where would you put the B&B (bread & butter) plate?
    a. Above the Fork b. Above the Knife
    c. In the Center of the Service Plate d. Hand it out when you hand out the bread
    _____6. Where does the salad fork go?
    a. Above the plate b. What is a Salad fork c. Right of the plate d. Left of the plate
    _____7. Where does the dessert silverware go?
    a. Below the plate b. To the right of the plate
    c. Above the plate d. To the left of the plate
    _____8. Napkins are included in the table setting for a formal meal. Where should the napkin be placed?
    a. At the end of the table after the serving dishes
    b. At the front of the table before the serving dishes
    c. At the place setting on the left of the dinner plate
    d. At the place setting on the right of the dinner plate
    _____9. Forks, spoons, and knives are all considered what kind of tableware?
    a. Beverageware b. Dinnerware c. Flatware d. Holloware
    _____10. Goblets, stemware, tumblers, and glasses are considered what classification of tableware?
    a. Beverageware b. Dinnerware c. Flatware d. Holloware

    II. MATCHING TYPE


    Instruction/s: Match the following descriptions in COLUMN A to the following terms in COLUMN B. Write the letter of
    your answer on the space provided before the number (10 points).

    COLUMN A COLUMN B
    _____1. Where is a fork positioned in relation to the dinner plate? A. above the plate
    _____2. Where is a knife positioned in relation to a dinner plate? B. to the left
    _____3. Where is a soup spoon positioned in relation to the dinner plate? C. right of the knife
    _____4. Which direction does the knife blade face in relation to the dinner plate? D. horizontal above the plate
    _____5. Where is the bread and butter placed in relation to the dinner plate? E. above on the right
    _____6. Where are glasses positioned in relation to the dinner plate? F. left of the fork
    _____7. Where is the napkin placed in relation to the dinner plate? G. toward the plate
    _____8. How is the butter knife placed in relation to the bread plate? H. right of the plate
    _____9. Where is the salad plate positioned in a proper table setting? I. left of the plate
    _____10. In a formal setting, where is the dessert spoon placed when soup will J. left of the fork
    also be served during the meal?

    III. IDENTIFICATION:
    Read and identify the term being described in each sentence (10 points).
    __________________1. It refers to the way to set a table with tableware such as eating utensils and dishes for
    serving and eating.
    ________________2. This napkin fold gives a royal look of your dining table.
    ________________3. It is a small piece of table linen that is used to wipe the mouth and to cover the lap in order to
    protect clothing.
    ________________4. A design in table skirting which a fabric drape is drawn together by threads along the top
    hem providing extra body to the skirt.
    ________________5. This table skirt is made from a sequence of back-to-back knife pleats.
    ________________6. This sophisticated cloth napkin design benefits for stiff material or light starch.
    ________________7. These are the rules of etiquette used while eating, which may also include the appropriate
    use of utensils.
    ________________8. This is a classic and classy napkin folding technique that requires a stiff napkin.
    ________________9. It is a decorative way to hide table legs and clutter in a home or during a special event.
    ________________10. This classy napkin folding technique is simple, fast and can be made easily with most
    napkins.

    IV. CHICKEN and FEATHER:


    Read the following definitions in Column A then find the term they defined in Column B. After which,
    choose the picture of the tools listed in Column B to Column C. Write the letter of your answer on the space
    provided before the number (10 points).
    COLUMN A COLUMN B COLUMN C
    _______1. It is a device used to _____6. A. Long- handle Bar Spoon A.
    remove the core of an apple. _____7. B. Cocktail Mixer
    _______2. A device used for _____8. C. Apple Corer
    opening something especially a _____9. D. Can and Bottle Opener
    container. _____10. E. Jigger
    _______3. A shaker for mixing
    cocktails.
    _______4. A small tool used for
    measuring liquor usually holding 1 ½ B.
    ounces.
    _______5. It is a spoon designed to
    have a very long handle.
    C.

    .
    D.

    E.

    V. ENUMERATION
    Enumerate what is/ are being asked in each category.

    A. Give at least five (5) kinds of table napkin folding (5 points).


    B. Give at least five (5) other bartending tools not listed on Test IV (5 points).

    Prepared by: Checked by:


    MR. JEFF L. LACASANDILE MS. BLESSIE MAE C. LICUDINE
    Subject Teacher JHS Academic Coordinator

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