Test I.

Draw a heart figure if the statement s true about effects of heat to the meat and write the famous quotation
“magbuwag ramo” if the statement s false.
. 1. It tenderizes connective tissue if moisture is present and cooking is slow.
2. Meats low in connective tissue cannot be tough and dry if cooked at excessively high heats for
too long.
3. Roasts cooked at high temperature shrink less and loss less moisture.
4. High heat toughens and shrink’s protein and results in excessive moisture lost.
5. To avoid over cooking, meat should be simmered, never boiled.
Test II. Multiple choice: Select the best answer for each item. Encircle the best answer.
1.Dry heat cooking involves the following except?
A. roasting B. broiling C. sautéing D. braising
2. While moist heat cooking is like.
A. steaming B. poaching. C. boiling D. frying
3. Cooking methods that rely on heat being conducted through the air from an open flame?
A. simmering B. boiling C. moist heat D. dry heat
4. Cooking methods include any technique that involves cooking with mainly use of water
A. simmering B. boiling C. moist heat D. dry heat
5. The three basic components in marinating except?
A. acid B. oil C. herb/spices D. sugar
6.The following are the different guidelines in marinating, which is not included?
A. Seafood and fish should be marinated for no longer than one hour.
B.Use a non-reactive container - steer clear of aluminum, copper, or cast iron.
C.Wait for your marinade to cool down before pouring over the meat of your choice.
D. Reuse marinades in other meat to save time and effort.
7. Components of marinades that protects and preserves the food while marinated and also when it’s being cooked?
A. acid B. oil C. herb/spices D. sugar

Test I. Draw a heart figure if the statement s true about effects of heat to the meat and write the famous quotation
“magbuwag ramo” if the statement s false.
. 1. It tenderizes connective tissue if moisture is present and cooking is slow.
2. Meats low in connective tissue cannot be tough and dry if cooked at excessively high heats for
too long.
3. Roasts cooked at high temperature shrink less and loss less moisture.
4. High heat toughens and shrink’s protein and results in excessive moisture lost.
5. To avoid over cooking, meat should be simmered, never boiled.
Test II. Multiple choice: Select the best answer for each item. Encircle the best answer.
1.Dry heat cooking involves the following except?
A. roasting B. broiling C. sautéing D. braising
2. While moist heat cooking is like.
A. steaming B. poaching. C. boiling D. frying
3. Cooking methods that rely on heat being conducted through the air from an open flame?
A. simmering B. boiling C. moist heat D. dry heat
4. Cooking methods include any technique that involves cooking with mainly use of water
A. simmering B. boiling C. moist heat D. dry heat
5. The three basic components in marinating except?
A. acid B. oil C. herb/spices D. sugar
6.The following are the different guidelines in marinating, which is not included?
A. Seafood and fish should be marinated for no longer than one hour.
B.Use a non-reactive container - steer clear of aluminum, copper, or cast iron.
C.Wait for your marinade to cool down before pouring over the meat of your choice.
D. Reuse marinades in other meat to save time and effort.
7. Components of marinades that protects and preserves the food while marinated and also when it’s being cooked?
 A. acid B. oil C. herb/spices D. sugar
8. Another component of marinades responsible in breaking down and tenderizes meat?
A. acid B. oil C. herb/spices D. sugar
9. This is the one that gives a marinade its unique flavor and zest?
A. acid B. oil C. herb/spices D. sugar
10. This is a great Asian style marinade that works well on all cuts of pork?
A. Teriyaki B. Bourbon C. pork rib D. pork chop
TEST III. Identify what kind of cooking techniques shown in the picture below.

11. 12. 13. 14.

Test IV. ESSAY.
What is the significance of having multiple kinds of cooking techniques
in our food industry?

15.
8. Another component of marinades responsible in breaking down and tenderizes meat?
A. acid B. oil C. herb/spices D. sugar
9. This is the one that gives a marinade its unique flavor and zest?
A. acid B. oil C. herb/spices D. sugar
10. This is a great Asian style marinade that works well on all cuts of pork?
A. Teriyaki B. Bourbon C. pork rib D. pork chop
TEST III. Identify what kind of cooking techniques shown in the picture below.

11. 12. 13. 14.

Test IV. ESSAY.
What is the significance of having multiple kinds of cooking techniques
in our food industry?

15.