PURISIMA DIOCESAN SCHOOL, INC.

Junior High School

First Periodical Examination in TLE 7

Name: ____________________________________ Date: _______________________________

Grade & Section: __________________________ Score: ______________________________

I – MULTIPLE CHOICES. Encircle the letter of the correct answer.

1. It is a method of cooking which is to cook in liquid at boiling point.

a. Frying b. Boiling c. Roasting
2. It is to cook in an enclosed heat like the oven.
a. Baking b. Pan-frying c. Sauteing
3. It is to cook uncovered without water, it is usually done in an oven.
a. Steaming b. Stewing c. Roasting
4. It is to cook in steam with or without pressure.
a. Steaming b. Stewing c. Roasting
5. It is to cook in small amount of oil or shortening.
a. Baking b. Pan-frying c. Sauteing
6. It is to cook in hot oil or shortening.
a. Deep Fry b. Pan-frying c. Frying
7. It is to brown or cook in small amount of fat or oil.
a. Steaming b. Boiling c. Sauteing
8. It is to simmer slowly in a small amount of liquid.
a. Baking b. Stewing c. Frying
9. It is to cook using intense heat radiated by electrical, gas, or charcoal.
a. Broiling b. Boiling c. Baking
10. It is to cook immersed in large amount of oil or shortening.
a. Pan-frying b. Deep Fry c. Frying
11. It is a technique in cooking which is to beat with electric mixer or a spoon.
a. Chop b. Blanch c. Cream
12. It is to disperse dry substance in liquid; to form a solution.
a. Blend b. Marinate c. Dissolve
13. It is to thoroughly mix two or more ingredients until smooth and uniform.
a. Truss b. Blend c. Whip
14. It is to cut into small pieces with a knife or chopper.
a. Mince b. Stir c. Cream
15. It is to cut in pieces with a knife, chopper or blender.
a. Chop b. Blanch c. Whip
16. It is to allow food to stand in mixture of spices and liquid; to tenderize and add flavor.
a. Truss b. Stir c. Marinate
17. It is to dip or plunge food into boiling water for a few minutes.
a. Stir b. Blanch c. Whip
18. It is to secure poultry or other meat with skewers; to hold shape while cooking.
a. Whip b. Truss c. Stir
19. It is to mix ingredients with circular motion until well blended.
a. Stir b. Dissolve c. Mince
20. It is to beat rapidly to incorporate air as in egg whites.
a. Dissolve b. Blend c. Whip

II - TRUE OR FALSE. Write TRUE if the statement is correct or FALSE if the statement is incorrect/wrong.

1. Poultry includes chickens, ducks, geese and turkeys.

2. Dark meat includes fleshy and white part of the chicken.

 3. The heart, liver and gizzard are the entrails.

4. The natural moisture of the fish and seafood should be retained and it should
not be overcooked.

5. Marketable meals are meals meant to be stored.

6. A budget is not necessarily needed for menu planning.

7. Breakfast is important since it is the first meal of the day after a long overnight
fast.

8. Chefs, cooks, and food managers are not responsible in making sure of food
preparation and safety.

9. Native delicacies in the Philippines are not unique in taste.

10. All-purpose flour is made from a combination of bread and cake flour sources.

V – ENUMERATION. Enumerate the items that are asked.

a. Methods of Cooking
1. 6.
2. 7.
3. 8.
4. 9.
5. 10.
b. The Terms/Techniques used in Cooking
11. 16.
12. 17.
13. 18.
14. 19.
15. 20.
c. The three (3) Parts of Poultry
21. 22. 23.

d. The three (3) Basic Meals of the Day

24. 25. 26.

e. The Two (2) Basic Delivery Systems

27. 28.

f. Give at least seven (7) Basic Ingredients in Baking

29. 33.
30. 34.
31. 35.
32.