SECOND SUMMATIVE ASSESSMENT IN TLE-10 COOKERY

____, 2021 | S.Y. 2020 - 2021

NAME: __________________________________________
GRADE & SECTION:_______________________________ SCORE Parent’s Signature over Printed Name
Part I. MULTIPLE CHOICE
DIRECTIONS: Write the letter of the best answer. Use capital letters only
1. Which of the following could be considered as the characteristics of good quality vegetables?
I. Shine well
II. Have a different smell
III. Smell is good and fresh
IV. The stems and leaves are already dry
A. I, II B. II, III C. I, III D. II, IV

2. Chef Larry will prepare avocados, which of the following is the first step he will do?
A. Grip the avocado gently on one side with one hand and cut the avocado lengthwise around the seed
B. Scoop out the seed with the use of spoon or scooper
C. Wash the avocado after slicing
D. Open the avocado into halves to expose the seed

3. What is the yellow, orange to red soluble pigments found in carrots and squash which promotes good vision?
A. Flavonoid B. Carotenoid C. Chlorophyll D. Sulfur Compound

4. What is the flavour component of vegetables which gives strong flavour and odor to some vegetables like onions,
leeks, garlic, chives, cabbage and broccoli?
A. Flavonoid B. Glutamic Acid C. Sugar D. Sulfur Compound

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

A. Legumes, peas and beans
B. Mushroom, tomatoes and radish
C. Nuts, olives and avocado
D. Sweet potato, potato, and ube

6. Vegetables like lettuce, cabbage and tomatoes are rich in Vitamin C. Which of the following is the main function of
Vitamin C to the body?
A. reduce constipation
B. supplement the body with iron
C. Makes the teeth and gums strong and healthy
D. Keeps the muscles strong

7. What is the component of vegetable with no nutritional values but is valuable because it helps in the digestion of
food and aids in regular bowel movement?
A. Chlorophyll B. Flavonoids C. Fiber D. Beta carotene

8. Which of the following group of vegetable is the source of plant based protein?
A. Onion family
B. Roots and tubers
C. Legumes Family
D. Fruit vegetables

9. Mrs. Perez needs more supply of Vitamin A in her diet. Which of the following vegetables will she need?
A. Alugbati B. Potatoes C. Lettuce D. Avocado

10. Which of the following is not included in the general rules in vegetable cookery?
A. Mushy texture
B. Crispy and tender
C. Cut in uniform sizes
D. Bright and natural color

11. What principle in cooking is achieved when you peel vegetable thinly?
A. Improve the color of vegetables
B. Vegetable is cook evenly
C. Nutrients is conserve as possible
D. It enhance the taste of cooked vegetable

12. Which kitchen tool is used to drain excess water after washing vegetables?
A. Spatula B. Rubber Scraper C. Spoon D. Colander
13. Which of the following is cooked by placing blanched or raw vegetables in the pan and add liquid then covered and
cook slowly?
A. Boiling B. Baking C. Braising D. Steaming

14. Which fat soluble compound is responsible for the green coloring of some vegetables?
A. Anthocyanins B. Carotenoids C. Chlorophyll D. Lycopene

15. Chef Gordon Ramsay will cook chopsuey. He is about to remove the hard core of a cabbage. Which of the
following tools will he use?
A. Butcher Knife B. Chef’s knife C. Boning knife D. Paring Knife

16. Which of the following plating styles is not a classic arrangement?

A. The starch or vegetable item is heaped in the center while the main item is sliced and leaned up against it
B. The main item in the center with the vegetable distributed around it
C. The vegetable item in front and main item, starch item and garnish at the rear
D. The main item is in the center with neat plies of vegetables carefully arranged around

17. Onions and potatoes should be stored in __________________.

A. bright, cool place B. dry, dark place C. moist, dark place D. sunny place

18. Which of the following vegetable should be cooked uncovered?

A. Tomatoes B. Potatoes C. Malungay leaves D. Sweet Potato

19. It is the process of producing very fine cuts from onions and garlic.
A. Rondelle B. Diced C. Minced D. Cubed

20. What vitamin is present in green leafy vegetables like malunggay, ampalaya leaves, and alugbati?
A. Vitamin D B. Vitamin B C. Vitamin A D. Vitamin D

21. All of the following are standard qualities of cooked vegetables, except______________________.
A. Mushy texture
B. Crispy and tender
C. Cooked in the right degree of doneness
D. Natural flavour and sweetness

22. What is the natural sugar that provides sweetness in vegetables?

A. Glutamic Acid
B. Fructose
C. Sulfur Compound
D. Sucrose
23. How many color are suggested on a plate to make it balanced?
A. Four to Five B. One to Two C. Three to Four D. Two to three

24. These are good sources of vitamins and minerals and are plant based.
A. Vegetables B. Meat C. Fish D. Poultry

25. What does julienne represents in cutting vegetables?

A. Food are cut into small pieces
B. Food are cut into long thin strips
C. Food are cut into round pieces
D. Food are cut into diagonal

26. Why do you need to cut food into uniform sizes?

A. to cook food evenly
B. to make the dish attractive
C. to conserve nutrients
D. to improve the texture of cooked vegetables

27. Which of the following will restore crispness of limp vegetable?

A. Blanch vegetable with hot water
B. Wrap vegetable in plastic bag
C. Soak briefly in cold water
D. Add baking soda

28. All of the following are rots and tuber vegetables except_________________.
A. Carrots B. Radish C. Sweet Potato D. Tomato

29. Which kind of knife is used to pare fruits and vegetables?

A. Bread Knife B. French Knife C. Citrus Knife D. Paring Knife

30. What is the effect of adding baking soda to green leafy vegetables?
A. Vegetables improve its natural color
B. Vegetable loss its essential Vitamin C
C. Vegetable loss its flavour
D. None of the above
 KEY ANSWERS
SECOND QUARTER EXAM
T.L.E. 10- COOKERY

1. C 11. C 21. A
2. A 12. D 22. B
3. B 13. C 23. D
4. D 14. C 24. A
5. D 15. D 25. B
6. C 16. C 26. A
7. C 17. B 27. C
8. C 18. C 28. D
9. A 19. C 29. D
10. A 20. C 30. B