Republic of the Philippines

Department of Education
Region XII
Division of City Schools
BACONGCO NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL
SAN ISIDRO, KORONADAL CITY

Name: __________________________________ Grade & Section: ___________________

First Quarter Examination Juster John Escobillo, RAg
OAP NCII (Producing Organic Vegetables) Teacher II

Date: __________________________________ Rating: ____________________________

I. Identification . Write the correct answer on the space provided before each number. 10 pts

_______ 1. Vegetables in where, leaves and succulent young shoots are picked for consumption.
_______ 2. This comprises of young, immature unripe fruits or mature ripe fruits of plants grown
as vegetables.
_______ 3. This group is important for the seed produced.
_______ 4. The consumptive part are found in the soil surface.
_______ 5. This group is important for their flavor and color in foods.
_______ 6. It is used to describe the tender edible shoot, leaves, fruits and root of plants and spices
that are consumed whole or in part, raw or cooked as a supplement to starchy foods
and meat.
_______ 7. Method of planting seeds where seeds are spread over the prepared land by throwing
small quantities of the seeds into the air close to the surface of the prepared land.
_______ 8. Vegetable are seedling is first raised in the nursery for a required period of time before
they are transplanted on the field.
_______ 9. This is required for vegetables with climbing growth habit.
_______ 10. Any plant that grows where it is not wanted.

II. True or False. Write T on the space before each number if the statement is true, and write F
if the statement is otherwise. 10 points.

_______ 1. Destructive methods shall be the primary mean of pest management.

_______ 2. The use of synthetic pesticides is prohibited.
_______ 3. Organic production system is soil-based.
_______ 4. Buffer zones are restricted in the area.
_______ 5. Kaingin system is allowed in organic vegetable production.
_______ 6. Vegetables differ widely from the field crops.
_______ 7. The main purpose of mulching is for fertilizing the soil.
_______ 8. Fruit vegetables are harvested by total removal of the fruits.
_______ 9. Organic vegetable production is a production system working in partnership with
nature.
_______ 10. Vegetables are acid neutralizers.

III. Enumeration. Supply what is asked from each of the following: 15 points

A. 5 fruit vegetables

B. 3 leafy vegetables
 C. 2 seed vegetables

D. 3 root vegetables

E. 2 Spices

IV. Identification. Write down the scientific names of each plant from the nursery rhyme
“BAHAY KUBO”. 15 points

1. Singkamas
2. Talong
3. Mani
4. Sitaw
5. Bataw
6. Patani
7. Patola
8. Upo
9. Kalabasa
10. Labanos
11. Sibuyas
12. Kamatis
13. Bawang
14. Luya
15. Linga
 Republic of the Philippines
Department of Education
Region XII
Division of City Schools
BACONGCO NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL
SAN ISIDRO, KORONADAL CITY

Name: __________________________________ Grade & Section: ___________________

First Quarter Examination Juster John Escobillo, RAg
OAP NCII (Producing Organic Concoctions) Teacher II

Date: __________________________________ Rating: ____________________________

I. Identification . Write the correct answer on the space provided before each number. 10
pts

_______ 1. A combination of various ingredients locally found in the farm.

_______ 2. It is made from sweet ripe fruits, fruit vegetables and root crops.
_______ 3. It is made from axillary buds and young fruits, fast-growing plants, young leaves of
plants and grasses.
_______ 4. It is produced from spoiled fish and fish trash.
_______ 5. It is a soil additive made from indigenous microbes cultured in cooked rice.
_______ 6. It is a fermented extract of herbs.
_______ 7. The nitrogen(mg/kg) content of FAA.
_______ 8. The potassium(mg/kg) content of FPJ
_______ 9. A concoction made from bones and shells fermented in vinegar.
_______ 10. 3C’s stands for

II. True or False. Write T on the space before each number if the statement is true, and write F
if the statement is otherwise. 10 points.

_______ 1. The extract from the combination of banana, papaya, and squash have been proven to
be effective in flower induction and fruit setting.
_______ 2. Citrus fruits are not recommended to use as FFJ.
_______ 3. FFJ solution makes an excellent drink for both human and livestock.
_______ 4. Excessive use of FPJ may result to overdose in plants.
_______ 5. Use any materials that are free from insect pests and diseases.
_______ 6. FAA can be used as concoctions for livestock.
_______ 7. FPJ contains 333.64 (mg/kg) of magnesium.
_______ 8. Materials to be used in FPJ like kangkong need not to be washed for it contains
microorganisms needed for the fermentation process.
_______ 9. FPJ, as drink to livestock would result to gastro-intestinal problems.
_______ 10. Pineapple is not advisable to use as FFJ.
III. Fill-in-the-table. Write down the correct steps/process in making both FPJ and FFJ.
40 points

STEP FPJ FFJ

1.

2.

3.

4.

6.

7.

8.

9.

10.
 Republic of the Philippines
Department of Education
Region XII
Division of City Schools
BACONGCO NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL
SAN ISIDRO, KORONADAL CITY

Name: __________________________________ Grade & Section: ___________________

First Quarter Examination Juster John Escobillo, RAg
FBS NCII Teacher II

Date: __________________________________ Rating: ____________________________

I. Identification . Write the correct answer on the space provided before each number. 10
pts

_______ 1. A multiple choice menu, which shows portioned dishes that are priced individually.
_______ 2. Fairly standard menu that includes juices, cereals, eggs to order, breakfast meats like
bacon, sausages or ham, waffles or pancakes.
_______ 3. It has larger and elongated serving portions for guests to have more time and leisure
for eating.
_______ 4. It means “of the day”. Restaurants use available seasonal ingredients to prepare the
freshest food possible for the day.
_______ 5. Composed mostly of light and informal meals like sandwiches, salad, and soup.
_______ 6. Set of dishes or menu items that are different for each day during a cycle and repeats.
_______ 7. It features items for breakfast, lunch, and dinner that are offered throughout the day.
_______ 8. French phrase which means “host’s table”. It offers one or more variants of each dish
for fixed prices.
_______ 9. Most common type of menu or pre-determined menu that does not need to change
every day.
_______ 10. The person who welcomes or greets guests in the restaurant.

II. Multiple Choice. Write the letter of the correct answer on the space before the number.
10 points

1. You are the assigned receptionist in the restaurant. A male customer is coming s the
first customer on that day. What will you do first?
a. Approach the customer and lead b. Open the door and greet him
the way top his table with a pleasant smile
c. Welcome him with a smile and d. Wave your hand and point
call a waiter where to go
2. A young lady entered the restaurant. However, all tables are already occupied. As a
receptionist, what will you say to the lady?
a. “I am sorry, Miss. All seats are b. “I am sorry, Ma’am. All seats are
occupied at the moment. Would full at this time. Would you have
you mind waiting at the a drink while waiting?”
lounge?”
c. “I am sorry, Ma’am. All seats are d. “I am sorry, Miss. All seats are
occupied at the moment. Would occupied at the moment. Would
you mind waiting at the lounge you want to wait or not?”
for about five minutes?”
3. Which of the following should be done prior the arrival of a customer who has made
a reservation?
a. Place the food on the table b. Prepare the table
 c. Prepare the food d. Cook the food
4. Which of the following is appropriate to say if the customer has no reservation?
a. May I know how many we are b. Table for how many persons,
expecting, Sir/Ma’am? Sir/Ma’am?
c. How many are you, Sir/Ma’am? d. Table for two or three?
5. What will you say to the customers or guests if you think or feel that they are now
ready to order?
a. May I take your order now Sir? b. Do you want to order, Sir?
c. Are you ready to order, Sir? d. What is your order, Sir?
6. If you have four customers and one of them is a senior citizen who is physically
weak, where should he or she be seated in the restaurant?
a. In the corner or side of the wall b. Close to the hostess station
c. Against the wall d. Near the door
7. What will you do after escorting and seating the guests at their table?
a. Unfold the napkins and place b. Present the menu with a
them gently on each of the pleasant smile
guest’s lap
c. Take the order cautiously d. Make suggestive selling
8. why do we need to lead or guide two customers to a two-seater table?
a. Because there would be no b. Because there could be enough
space for four customers space enough for them
c. Because it may affect the profit d. Because they are only two
of the day
9. which of the following type of menus offers a complete meal with fixed price?
a. Table d’hote b. A la carte
c. Du jour menu d. Cycle menu
10. Which of the following is the correct way of presenting the menu to the guests?
a. Present the menu to the guest’s b. Present the menu to the guest’s
left side right side
c. Present the menu in front of the d. Present the menu at the back of
guests the guests

III. Essay. Answer the following questions briefly and concisely.

1. Differentiate A la carte menu from a table d’hote menu. 20

2. Why is it important that a Food and Beverage Service Attendant must be familiar with
the menu of the restaurant where he/she is working? 10
 Republic of the Philippines
Department of Education
Region XII
Division of City Schools
BACONGCO NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL
SAN ISIDRO, KORONADAL CITY

Name: __________________________________ Grade & Section: ___________________

First Quarter Examination Juster John Escobillo, RAg
Cookery NCII Teacher II

Date: __________________________________ Rating: ____________________________

I. SANDWICHES . Classify the following sandwiches either HOT or COLD sandwiches. 10

pts

_______ 1. Chicken wrap sandwich _______ 6. Burritos

_______ 2. Tea sandwich _______ 7. Quesadillas
_______ 3. Club sandwich _______ 8. Pinwheel sandwiches
_______ 4. Hamburgers _______ 9. Hotdog sandwiches
_______ 5. Toasted sandwich _______ 10. Chicken and veggie tortilla sandwich

II. DESSERTS. Supply what is asked from each of the following: 15 points

A. 5 types of desserts

B. 5 examples of desserts

C. 5 ingredients needed in preparing desserts

III. EGGS. Write the letter of the correct answer on the space before the number. 5 points

1. It is a miniature bain marie with an upper dish containing indentations each sized to
hold an egg or contains separate device for poaching.
a. Egg poacher b. Frying pan
c. Double boiler d. Omelet pan
2. It is egg’s outer covering which accounts for about 9-12% of its total weight
depending on egg size.
a. Chalaza b. Shell
c. Germinal disc d. Yolk
3. This is the entrance of the latebra, the channel leading to the center of the yolk.
a. Chalaza b. Shell
c. Germinal disc d. Yolk
4. It is the yellow to yellow-orange portion which makes up to about 33% of the liquid
weight of the egg.
a. Chalaza b. Shell
c. Germinal disc d. Yolk
5. This is also called the egg white.
a. Air cell b. Albumen
c. Vitelline d. Chalaza
 Enumeration. Supply what is asked from each of the following: 10 points

A. 4 uses of eggs

B. 6 egg dishes

IV. CEREALS and STARCHES. Supply what is asked from each of the following: 15 points

A. 5 sources of starch

B. 5 functions of starch

DISCUSSION. How to cook spaghetti? 5 points

STEP1

STEP2

STEP3

STEP4

STEP5

V. VEGETABLES AND SEAFOODS. Write the letter of the correct answer on the space before
the number. 10 points

1. Which of the following vegetables is rich in carbohydrates?

a. Legumes, peas, beans b. Nuts, olives and avocados
c. Mushroom, tomatoes and radish d. Seeds, roots and tubers
2. I need more supply of Vitamin A. which of the following will I eat?
a. Alugbati b. Potatoes
c. Lettuce d. Saluyot
3. Which of the following vegetables is not included in the group?
a. Kalabasa b. Carrots
c. Sitaw d. Talong
4. Which of the following vegetables is cooked uncovered?
a. Fruit vegetables b. Roots and tubers
c. Green vegetables d. Yellow vegetables
5. Which tool is used to drain excess water after washing vegetables?
a. Bowls b. Colander
c. Steamer d. Utility tray
6. Which of the following is a freshwater fish?
a. Tuna b. Catfish
c. Salmon d. Sardines
7. Which of the following is a characteristic of fresh fish?
a. With fresh and foul odor b. Eyes are dull, shiny and bulging
c. Gills are pink or red d. Flesh shrink when pressed
8. Which of the following is the second step in scaling whole fish?
a. Begin to rake the scales from b. Remove the scales on both sides
the tail towards the head of the fish
c. Hold the fish down firmly with d. Lay your fish flat on the board
your hand near its head
9. What cooking method is suited to fat fish?
a. Baking b. Boiling
c. Deep-frying d. Sautéing
10. Which of the following seafoods is cooked with just enough heat to keep it juicy and
plump?
a. Fat fish b. Lean fish
c. Flat fish d. Shellfish