Department of Education

CULIANAN NATIONAL HIGH SCHOOL

Culianan, Zamboanga City
First Quarter Examination in T.L.E.
(Household Services 9)
S.Y.2019-2020

Name: ___________________________________________________________ Score: _______________________

Grade and Section: _________________________________________________ Date: _______________________

TEST I: JUMBLED-Letter Word/s: Below are jumbled letters, rearrange the letters to form a word/s to fits the
description/ definition given. Write your answer on the space provided before each number.

_________________1. ARCEPT- a floor or stair covering made from thick woven fabric.
_________________2. ETANIMAL- this is the prime choices in kitchen floor because of it is simple to clean.
_________________3. CIMAREC ELTI- flooring that can withstand humidity from running faucet and shower.
_________________4. GNIOOPMAHS- process that applies to carpet which is the removal of embedded dirts.
_________________5. SHUP BSHRU- used to maintain the cleanliness of the finish floor or some of the hard floor.
_________________6. EUQITNA- a very expensive, can be impractical, risky and difficult to replace and repair often
need to be carried out by a specialist.
_________________7. TOTONAM- a famous kind of chairs has a nice shape and commonly appears on cute design.
_________________8. NIAVNADIANCS- a type of furniture that is characterized by simple but quality craftsmanship
using lightweight material.
_________________9. ERUTINURF- these are important parts of the interior decoration of the home.
________________10. ASSGL RENAELC- used in cleaning glass furniture for shinier result.
________________11. ETIHW RAGENIV- this is natural mild bleach that dissolves dirt and grease and acts as water
softener.
________________12. ENITNEPRUT- used as a thinner of oil paints, varnishes and enamels.

TEST II- GROUPING QUESTIONS: Listed below are groups of 4 words each, write the word/term on the space before
Each number that DOES NOT belong with the other 3, write the category to which the other 3 items belong.

EXAMPLE:
Marble Carpet Vinyl Rubber flooring Marble
Answer: the rest are types of soft floor

____________13. Linoleum Wood floor Granite Terra Cotta

Answer:______________________________________
____________14. Sweeping Stripping Vacuuming Damp mopping
Answer:______________________________________
____________15. Floor scraper Mop Wringer Wax Stripping Pads
Answer:______________________________________
____________16. Lavatory Antique Upholstered Free Standing
Answer:______________________________________
____________17. Dresser Sectional furniture Sofa bed Curio cabinet
Answer:______________________________________
____________18. Cupboard Neoclassic Country Art Nouveau
Answer:______________________________________
____________19. Cleaning solution Wipe and dust Use vacuum Apply glass cleaner
Answer:______________________________________
___________20. Use detergent Wood cleaning solution Vacuum cleaner Scrub the detergent
mixture
Answer:______________________________________
____________21. Dye stains Lacquer stains Combination stains Protein stains
Answer:______________________________________
____________22. Baby oil Candle wax Carpet glue Alcohol
Answer:______________________________________
____________23. Rust remover Turpentine Rottenstone Ammonia
Answer:______________________________________
____________24. Alcohol Ammonia Color remover Milk

TEST III- MULTIPLE CHOICE: Choose the correct answer from the choices given below, write only the letter of your

choice on the space before each number.

_______25. Mrs. Alcantara has a strong will and do not easily give up in facing obstacles in the business. What quality of
PECs has been demonstrated by Mrs. Alcantara?
a. Persistence b. Goal setting c. Self- confidence d. Risk- taking
26. Why an entrepreneur exudes self- confidence?
a. Because he strongly believes in himself and abilities c. Because he does not set short term goal
b. Because he committed to the work d. Because he is a good opportunity seeker
_______27. Since you have vinyl type floor, what would be the best cleaning procedures you will do to perform your task
effectively?
 a. Used mild detergent, rinse and dry it with vacuum c. Used neutral detergent; damp with mop and air dry
b. Used strong detergent, rinse thoroughly d. Used neutral detergent, rinse and dry with vacuum
28. One Saturday morning your mother asked you to clean your house especially the linoleum floor, how would
you clean the linoleum floor?
a. Used mild detergent, rinse with clear water c. Used neutral detergent; damp with mop and air dry
b. Used strong detergent, rinse thoroughly d. Used neutral detergent, rinse and dry with vacuum
29. What would the result if you place directly to sunlight the rubber floor?
a. The tile will crack, dull and chalky c. Become extreme brightness and scratches
b. Become dusting and deep penetration of oil and dirt d. Neutralize excess alkalinity
30. How would you apply the spray buff when cleaning the floor?
a. By Spray 2 – 3 squirts on the floor c. By Damp – mop the floor
b. By dust and rub all over d. By wipe with a buffing cloth
31. How would you organise the furniture to show more interesting style where there is a center of interest?
a. Beauty b. Spacing c. Unity d. Variety
32. What would be the result if you grouped together and use certain furniture?
a. Unity b. Variety c. Individuality d. Spacing
_______33. In general rules in removing the stains, what other way would you do to remove the stain in the furniture
through the use of absorption water based stains?
a. Chemical method b. Physical method c. Friction method d. rubbing method
34. Which of the following is the final step in removing stain under chemical method?
a. Wash hands and puts gloves c. Removes gloves and wash hands
b. Dispose the cloth or paper towel d. all tool should check and clean
35. Which of the following statement best describe the chemical method?
a. The process through absorption of water based stain c. The process that rinsing in cold water
b. The process that used and application of chemical d. The process that remove dirt
36. How would you test for colourfastness and damage of the furniture?
a. By applying any solutions to the furniture c. By choose the simplest method of removing the stains
b. By rub at liquid stain spots d. By use solvents on inflammable stains like petrol and diesel
37. How would you remove the stain of the furniture and preventing it from spreading?
a. By start from the outer edge of the stain c. By start from the middle edge of the stain
b. By start from the center of the stain d. By start from the outside of the stain
38. What would be the result if you rub gently the surface of the furniture?
a. Avoid spreading of the stain c. Avoid damage the surface
b. Avoid rough the surface d. Avoid discoloration of the surface
39. How would you classify the porcelain tile as a hard floor?
a. By it quality b. By it durability c. By it comfort d. By it texture
40. Which of the following statement is best describes of marble?
a. Comes in variety of sizes and colors, which primarily comprised of calcium and minerals
b. They are cheaper and easy to maintain
c. They are expensive and more attractive types of floor
d. It emulates the looks of natural stone products
41. Identify which one of the following soft floor is one of the finest choices for its long lasting quality and
affordability among other types of floors?
a. Carpet b. Vinyl c. Cork d. Linoleum
42. How would you determine the bamboo floor as a hard floor?
a. By its restorability b. By its texture c. By its color d. By its shaped
43. Mark wants his floor to be glossy surface that brings out the brilliant color and grain of the natural stone.
Which of the following surface texture of floor Mark will choose to be used?
a. Flamed b. Polished c. Tumbled d. Honed
_______44. What is the main function of vacuum cleaner?
a. To eliminate dust particles from carpet surface c. To use in scrubbing the floor
b. To remove the embedded dirt on top of floor d. To use to remove stubborn dirt
45. Which of the cleaning tool below is used to removed embedded dirt on top of hard floor?
a. Floor scraper b. Push brush c. Hand brush d. Scrubbing pads
46. What is the function of floor scraper?
a. It is used for scraping hardened dirt c. It is used to remove embedded dirt
b. It is used to maintain the cleanliness of the finish floor d. It is used to remove stubborn dirt
47. Which of the following cleaning chemical used to polish smooth surfaces made of wood, leather or metal?
a. Wax b. Polish c. Stripping chemical d. Sealing solution
48. Which of the following furniture is a famous kind of chair, has a nice shape and cute design?
a. Sofa bed b. Ottoman c. Sectional furniture d. End table
49. What is the main function of curio cabinet?
a. As a display b. Host the reading c. Allow you to move d. Used indoors to store
50. Which one of the following furniture style was excessive, elaborate, fanciful and made used of
curves?
a. Tudor b. Rococo c. Jacobean d. Country
51. Why rococo furniture is the most excessive, elaborate and fanciful furniture styles?
a. Because it uses curves c. Because it is made from oak
b. Because of high level mass production d. Because it is handmade
52. What stain are resulting from natural atmospheric condition?
a. Industrial stains b. Special stains c. Chemical stains d. organic stains
53. What is the best way to remove the stain from product with fats and oil?
a. Rinsing in cold water b. Used any soap c. Hot water and detergent d. Biological soak
54. In removing the stain on the furniture, why do you need to know the type of stains?
 a. For difficult to remove c. For effectively dissolve and remove the spot
b. For proper used d. For removal difficult part of cleaning task

55. Which of the following stain removal the content is Sodium hydrosulphite?
a. Rust remover b. Turpentine c. Ammonia d. Colour remover
56. What would happen if you use milk in removing stain from ink?
a. The stain will not remove b. The stain will remove c. It will damage the furniture d. discoloration
57. Which one of the following will you used to remove the nail varnish?
a. Turpentine b. Ammonia c. Alcohol d. Acetone
58. How will you protect the furniture especially marble after you remove the stain?
a. Applying glass cleaner b. Applying floor wax c. Applying furniture wax d. Applying polish
59. Why there is a need to treat right away the items such as perfumes, medicines, beverages, or other alcohol
based products?
a. To prevent damage c. To prevent stain worsen
b. To prevent rough surface d. To prevent discoloration
60. Why there is a need to sand the area gently after it spilled fruit juices?
a. To avoid discoloration c. To avoid rough surface
b. To avoid spot or acid marks d. To avoid damage
61. How can an entrepreneur accept the full responsibility for problem when completing a job for customer?
a. By commitment to work contract c. By demand for efficiency and quality
b. By opportunity seeking d. By Information seeking
62. What would be the result if an entrepreneur set high but realistic standards?
a. Persistence b. demand for efficiency and quality c. Opportunity seeking d. Goal- setting
63. Why it is tiles, vinyl, laminate and hardwood are prime choices in the kitchen floor?
a. Because they’re simple to clean c. Because they will create warm
b. Because they handle the excessive moisture d. Because they are becoming alternatives
64. Why it is carpet is a good fit floor in the family room?
a. Because of its durability c. Because of its comfort
b. Because of its resistant d. Because of its relaxing impression
65. How will you smoothing the rough surfaces of the floor?
a. By applying a coat of wax c. By applying sealing solution
b. By removal of tucked d. By dusting the floor
66. Which of these cleaning process is involves removal of tucked?
a. Stripping b. Clearing c. Maintaining d. Sealing
67. What would be the two main activities that household worker should consider for floor and surface
maintenance?
a. Damp and dust mopping b. Cleaning and polishing c. Sweeping and scrubbing d. Extracting
68. What would happen if you apply coat of wax to the floor?
a. It appears glossy b. It will protect the glaze of the tile c. It will soften the floor d. It will look better
69. Which one of the following statement will determine the finishing?
a. Process in floor cleaning where embedded the dirt c. Application of coat of wax
b. Free from any distraction d. Smoothing process to rough surfaces
70. What is most likely to happen to floor if it will not maintained properly?
a. It will damage b. It will fade the colour c. It will rough the surface d. It will look glossy
71. Why there is a need to apply a sealing solution to the floor?
a. It will shine b. It will protect the glaze of the tile c. It will soften the floor d. It will look better
72. Complete the ordered list by adding the missing term. Clearing, Stripping, Sealing, _______, Maintaining.
a. Cleaning b. Washing c. Ironing d. Finishing
_______73. If the floor has lacquer or shellack finish, why it is not necessary to clean the floor with water?
a. Because it can stain the wood and cause buckling c. Because it damages the floor
b. Because it enhance the appearance of floor d. Because it added elegance to the floor
74. Why do you need to use sawdust on your floor?
a. Because it prevent water from spilling c. Because it absorb any liquids that fall
b. Because beautify the floor d. Because It remove stain
75. What would you do if any food containing milk that spills on furniture surface?
a. Wiped immediately b. Press it with iron c. Applying furniture wax d. Rinse it with water
76. What would happen if you regularly clean the furniture?
a. Looking and smelling clean b. Last longer c. Look shiny d. No discoloration
77. Why there is a need to sand the acid stain area gently with fine sandpaper?
a. To prevent damage b. To prevent spot c. To prevent discoloration d. To prevent blot
78. Surface texture of floor is also considered in the choice of floor to be used. Which of the following texture of

floor is common in high traffic building?

a. Sawn b. Tumbled c. Honed d. Bush Hammered
79. Why there is a need to determine the types of finish use in wood floor?
a. To treat properly b. To prevent spot c. To keep looking good d. To prevent damage
80. Why it is important to ensure the floor is not left even slightly wet after cleaning?
a. To keep the floor safety c. To prevent the floor from damage
b. To prevent spot and stain d. To prevent bumping

God Bless and Good Luck!!!!!!!!!!!!!!!!!

 Prepared by:
Michelle D. Lumapas
TLE- Teacher

Department of Education
CULIANAN NATIONAL HIGH SCHOOL
Culianan, Zamboanga City
First Quarter Examination in T.L.E.
(Household Services 10)
S.Y.2018-2019

Name: ____________________________________________ Score: _________________

Grade and Section: __________________________________ Date: __________________
TEST I- IDENTIFICATION-Identify the following statement, choose the correct words from the box below and write you
answer on the space provided for.
PASTA REASONABLE PRICES STOCK BROTH NOODLES

DANGER ZONE BRAISING RICE UDON

PERISHABLE FOODS GOOD FOOD BASTER MAINSTREAM COOKING

__________________1. These are foods that deteriorate quickly.

__________________2. Allows rapid growth of bacteria,and production of toxins by some bacteria.
__________________3. Cooking process where food is first browned in a small amount of fats in a slow heat.
__________________4. Food prices should be within the paying capability of customers.
__________________5. It is the quality of food to be served must be one of the main priorities of the server.
__________________6. A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their
flavour
__________________7. A clear liquid soups derived by simmering meaty cuts in water until good flavor, body and color
develop
__________________8. This is one of the most versatile and popular foods in most cuisines.
__________________9. Complement to main dish
_________________10. It is the most important staple food for a large part of the world’s human population.
_________________11. A type of staple food made from some type of unleavened dough which is rolled flat and cut into
one of a variety of shape.
_________________12. These are the thickest type of Japanese noodles, made from wheat flour, salt, and water

TEST II- GROUPING QUESTIONS: Listed below are groups of 4 words each, write the word/term on the space before
Each number that DOES NOT belong with the other 3, write the category to which the other 3 items belong.
EXAMPLE:
Estimate quantities Estimate quantities Buy at the Right Price Buy at the Right Time Buy the Right Quantity
Answer: the rest are purchasing activity

____________13. Grocery items Staple foods Semi perishable foods Perishable foods
Answer:______________________________________
____________14. Planning food Providing varieties of food Correct measurement Meal Preparation
Answer:______________________________________
____________15. Use an approved temperature Calibrate the measuring device Measure the internal temperature
Check internal temperature
Answer:______________________________________
____________16. Braising Deep poaching Enpapillote Pan steaming
Answer:______________________________________
____________17. Stewing Broiling Baking Grilling
Answer:______________________________________
____________18. Beef stew Beef Teriyaki Fried chicken Sautéed vegetables
Answer:______________________________________
____________19. Bisques Puree soup Fumet Cream soup
Answer:______________________________________
____________20. Tomato Slurry Béchamel Hollandaise
Answer:______________________________________
____________21. Dried pasta Frozen pasta Sheet pasta Macaroni pasta
Answer:______________________________________
____________22. Brown rice Parboiled rice Pilaf Unmilled rice
Answer:______________________________________
____________23. Cellophane Lo Mein Shaped Wonton
Answer:______________________________________
____________24. Drain noodles Toss a noodles Serve noodles Soak dried noodles
Answer:______________________________________
III. MULTIPLE CHOICE
Direction: Read the statement carefully and write the letter that best describes the statement on the space provided for.
_______25. In serving the food, how will you handle the plates properly?
a. hold the plate on both side c. hold the outer surface and edge
b. hold the base of the plate d. hold the plate with tray
26. Can you propose an alternative way in using equipment to prevent food contamination?
a. store cooked foods that will not be cooked c. Use separate cutting boards for different foods
b. Wash hand properly d. Do not let raw meat on the same surface
27. How would you eliminate or reduce the Salmonella to a safe level?
 a. Wash the food on a running water c. Frozen the product
b. Cook the raw food d. Grill the raw food
28. What suggestion can you cite to prevent the growth bacteria in the food?
a. Purchase from reputable suppliers c. Store it inside the refrigerator
b. Kept at the proper temperature d. Check the quality of the products
29. In preparing a standardize recipe there are desired format to follow, which of the following is not
a. Recipe category b. Preparation instruction c. Recipe yield d. Ingredients price
30. Which of the following is the first step in standardizing the specific recipe?
a. Conduct taste testing c. Prepare the recipe
b. Adjust the recipe to the desired yield d. Write out the recipe
31.In dining room operations, how would you ensure to continuous patronage, the satisfaction of the customers?
a. Always deserve preferential, prompt and consistent attention c. Delicious food to serve
b. Every customers is satisfied who finds his dining experience d. Pleasurable and rewarding
32. How would you use the bowl?
a. To hold food b. To cut soft bread c. To cut cheese d. To remove pit
33. Which of the following tools used to shape or cut dough?
a. Cutting board b. Dough scraper c. Egg piercer d. Egg separator
34. How would you use the fish scaler?
a. To lifting food b. To remove the scale from skin of fish c. To crush food d. To mash soft food
35. Why mise en place is important in commercial kitchen?
a. Because you don’t have time to chop onion or peel shrimp c. Because it more efficient way of cooking
b. Because it refer to organizing and arranging d. Because never interrupted in cooking
36. How would mise en place used in professional kitchen?
a. Organizing and arranging c. More efficient in cooking
b. Prepping your mise d. Accurate in measurement
37. Mrs. Mondero gives full commitment and solid dedication to make her business successful. Which of the following
characteristic of good entrepreneur, Mrs. Montano demonstrated?
a. Creative b. Self- confidence c. Committed d. Discipline
38. Mr. Atilano is a successful entrepreneur that always sticks on his plan and fight the temptation to do what is unimportant.
What characteristic of PEC’s has been demonstrated by Mr. Sanchez?
a. Self- confidence b. Discipline c. Creative d. Hardworking
_______39. As a food purchaser, why there is a need to observe the proper procedure in purchasing items?
a. To ensure that the best quality of food is brought at a reasonable price
b. To ensure the proper quantity of the item
c. To ensure the quality of food is fresh d. To ensure the cost and time warrant their use
40. What recommendation would you suggest to achieve the secret of constant good taste of the food?
a. expensive ingredients c. complete ingredients
b. correct measurement of ingredients d. many ingredients
41. Why food safety handling is one of the most important concerns of any food service operation?
a. Because it includes storage, preparation and disposal c. Because of possible outbreak food borne illness
b. Because of ensuring proper sanitation d. Because 0f ensuring the good quality of food
42. Which of the following cross contamination occurs when contaminated hands handle cooked?
a. Hand to food contamination c. Food to food contamination
b. Equipment to food contamination d. Cross contamination
43. How would you control the growth of bacteria in food?
a. Avoid cross contamination c. Control the temperature
b. Store received food quickly d. Lower the amount of moisture
44. How would you control the moisture to control the growth of microorganism?
a. Dehydrating, adding sugar or salt c. Check temperature on holding cabinet
b. Cook food at required internal temperature d. Purchase from reputable supplier
45. Why is it important to use and measure the ingredient accurately?
a. To achieve consistency and right taste c. To prevent waste of ingredient
b. To develop highest quality of product d. To help save the money
46. Why do you need to check the internal temperature during cooking?
a. to cook food thoroughly c. to destroy most bacteria
b. to assure proper end-point time and temperature d. to make sure that juices are clear
47. Which of the following cooking method where heat is conducted without moisture?
a. Dry heat method b. Moist heat method c. Cooking method d. Combination method
48. Which of the following dry heat method where food is repeatedly basted with a highly seasoned sauce?
a. Baking b. Broiling c. Barbecuing d. Grilling
49. Why stocks are often called the chef’s building blocks?
a. Because they form the base for many soups c. Because they add moisture and riches to food
b. Because they enhance the appearance of food d. Because they add texture to the dish
50. Among other classification of soup, why there is a need to add water or stock to cream soup if it becomes
too thick?
a. Because it add flavor c. Because it enhance the flavor
b. Because it correct the consistency d. Because it contrasting the flavor
51. Why egg is consider as complete food?
a. It contains essential nutrients c. It is widely used in cookery.
b. It provides best source of protein d. It is the best source of vitamins
52. Egg contains high quality protein with all the essential amino acids. Which of the following vitamins not
found in eggs?
a. Vitamin C b. Vitamin B1 c. Vitamin D d. Vitamin K
53. Why egg yolk is excellent as an emulsifying agent?
a. It adds air to food c. It act to hold ingredient together
b. It thickens the food d. It surrounds the oil droplets to keep them suspended
54. Why it is important to use the proper pan for making omelet?
a. To make it easy to slide the finished omelet c. To get perfectly cook egg
b. To help center yolk in the eggs d. To keep liquid from separating
55. Why there is a need to add small olive oil in storing pasta?
a. To help prevent the pasta from clumping together. c. To prevent the loose of nutrients
b. To prolong the shelve life of pasta. d. To look it shiny
56. If pasta is to be combined with other ingredients in a casserole, how would you cook the pasta?
 a. It should be over cooked c. It should be cook tender
b. It should be undercooked slightly d. It should be cook firm
57. How does pasta described when it say “al dente”?
a. The pasta still feels firm to bite no soft and mushy. c. The pasta is shiny and soft.
b. The pasta is tender and mushy. d. The pasta has increase in size
58. Why there is a need to soaked, steamed and dried the parboiled rice before milling?
a. To stay the aroma b. To stay the nutrients c. To stay the flavor d. To stay the color

59. In cooking of rice there is a basic method of cooking, which of the following is not included?
a. Simmering b. Pilaf c. Risott d. Fried
60. Why parboiled rice is the most commonly used in European and American cooking?
a. Has been completely milled and polished c. Grains do not stick together
b. It has slightly chewy texture d. Little bit harder
61. Which of the following form of rice is only the hull has been removed?
a. Parboiled rice b. Aromatic rice c. Brown rice d. Unmilled rice
62. Why Cellophane noodles is also known as glass noodles?
a. Because they symbol of longevity c. Because they have springy bite
b. Because they made of wheat d. Because they become translucent when cooked
63. Why wonton noodles have a chewiness texture?
a. Because of egg in the dough c. Because of wheat
b. Because of potato starches d. because of mung bean yam
64. Which of the following characteristic has confidence in one’s ability and own judgement?
a. Committed b. Self-confidence c. Hardworking d. Creative
65. Which of the following traits should be innovative to stay in the business?
a. Creative b. Committed c. Discipline d. Hardworking
66. As a buyer, why do you have to consider the food specification and formulation when purchasing the
an item?
a. To be able to evaluate the price c. To be able to evaluate the quantity
b. To be able to evaluate these in term of price and quantity d. To be able to evaluate the products

TEST IV- LOGICAL THINKING: The following question require 2 answer. First choose the item in the right-hand column that DOES
NOT belong and write the number of that item, then choose the category found in the left- hand that is related to the three ITEMS in the
right- hand column, write the letter. NUMBER 67 and 68 is done for you.

A). MOIST HEAT METHOD 1. DEEP FRYING

B). DRY HEAT METHOD 2. BLANCHING
C). COOKING METHOD 3. GRILLING
4. BAKING
67___.A 68.__2

A). COMBINATION OF DRY AND MOIST HEAT METHOD 1. POACHING

B). MOIST HEAT METHOD 2. SAUTEING
C). DRY HEAT METHOD 3. PARBOILING
4. BLACHING
69.______ 70._______

A). COOKING TENDER CUT OF MEAT 1. PAN-BROILING

B). COOKING LESS TENDER CUTS 2. ROASTING
C). THAWING FROZEN TURKEY 3. PAN-FRYING
4. POACHING
71.______ 72._______

A). COOKING LESS TENDER CUTS 1. COOKING POULTRY

B). COOKING TENDER CUT OF MEAT 2. POACHING
C). COOKING FROZEN TURKEY 3. ROASTING
4. BRAISING
73._______ 74.________

A). CLASSIFICATION OF SEAFOOD 1. BIVALVES

B). PARTS OF FISH 2. FIN FISH
C). MOLLUSK 3. CEPHALOPODS
4. UNIVALVES
75._______ 76.________

A). PART OF FISH 1. LATERAL LINE

B). CLASSIFICATION OF SHELLFISH 2. CRUSTACEANS
C). CLASSIFICATION OF SEAFOODS 3. NARES
4. CAUDAL FIN
77._______ 78._______

A). FUNCTION of EGGS 1. DEVILLED

B). COOKING RULES of EGGS 2. FOAMS
C). COOKING METHOD of EGGS 3. THICKENER
4. COATING
79.________ 80._________

GOD BLESS and GOOD LUCK!!!!

PREPARED BY:
Rowena s. de Leon
TLE- Teacher