Department of Education

Division of Zambales
Region III
Namatacan National High School
San Narciso, Zambales

Summative Test
Quarter 2 Week 3-4
TLE 10

Name:______________________________________________ Score: _________________

Date: _________________

A. Directions: Read the following items carefully. Choose the letter of the
correct answer.

_____1. Which of the following plating styles is a classic arrangement?

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

_____2. At what temperature in a dry, dark place should potatoes and onions be stored?
A. 50 – 650F B. 40 – 450F C. 60 – 850F D. 70 – 950F

_____3. Ability to perform according to required standards is _____________.

A. Professional Skills B. Visual skills C.
Cooking techniques D. Preparation skills

_____4 Vegetables stored in 0 degrees Fahrenheit or colder in the original container until
ready for use.
A. Fresh vegetables B.Dried Vegetables C.Canned
Vegetables D.Frozen Vegetables

_____5. A ___________ should be stored for a short time.

A. Fresh vegetables B.Dried Vegetables
C.Canned Vegetables D.Frozen Vegetables

_____6. Keep in a cool, dry place, away from sunlight and off the floor.
A. Fresh vegetables B.Dried Vegetables
C.Canned Vegetables D.Frozen Vegetables

_____7. Keep well sealed and off the floor.

A. Fresh vegetables B.Dried Vegetables
C.Canned Vegetables D.Frozen Vegetables

_____8. A presentation technique, to cook vegetable until soft, then drain well.
A. Purees B. Ribbon vegetables C. Vegetable rings D. Presentation

_____9. With a vegetable peeler, shred carrot, corvette, and radish into long ribbons, about
2.5 cm. wide, pressing lightly with a peeler so stripes will be skinny.
A. Purees B. Ribbon vegetables C. Vegetable rings D. Presentation

____10. With a sharp knife, cut three peppers (green, yellow, red) and onion into rings
A. Purees B. Ribbon vegetables C. Vegetable rings D. Presentation

B. Directions: List the proper guidelines in plating. (10 points)(Use the back page for
your answers)

Prepared by:
Donnabelle G. Medina
Teacher