S.Y.

2021-2022
3rd QUARTER
1 SUMMATIVE TEST IN T.L.E 10
st

NAME: Julianne Soriaga TEACHER: Mr. Jonald Medina Cuevas

GRADE & SECTION: Grade 10-Temperance

_
I. Direction: Identify the correct answer and write it on the line provided.

Chlorophyll 1. It refers to the green pigment of plants and photosynthetic algae and
bacteria that trap the energy of sunlight.

Thawing 2. To cause, to change from a frozen to a liquid or semi-liquid state.

Braising 3. To cook by sauteing in fat.

Poaching 4. To cook in a hot liquid that is kept just below in a boiling point.

Stir-frying 5. To cook quickly by cutting into small pieces and stirring.

II. Direction: Write the basic principles in cooking vegetables to maintain nutrients. 5 points each, see
the rubrics below.

6.
Cook vegetable in the smallest amount of water possible. There are water soluble vitamins like Vitamin C and
B-vitamins, that dissolve in water and are lost when the cooking liquid is thrown out.
7.
Cook vegetables in the shortest amount of time, just until it is tender. Overcooking means the vegetables
provide less vitamins since vegetables have some vitamins that are destroyed by heat.
8.
Cook the vegetables right in time for serving. Vegetables continue to cook once plated, so make sure to serve
this right away so it doesn’t overcook and lose its nutritive value.
9.
Vegetables with skin like potatoes or carrots should be scrubbed well and cooked with the skin on. Vegetables
often have a valuable layer of nutrients right under the skin, so by keeping the skin on while cooking, you are
optimizing the amount of nutrients it can give you.
10.
Follow the recipe carefully. Adding ingredients like baking soda may actually destroy certain nutrients.
Although adding baking soda makes the green color in vegetables appear brighter, it destroys vitamins so it is
really not worth doing so.

RUBRICS

Content - Critical and original thought

- Clarity of purposes/ ideas 3
- Use of examples
Structure - Organization
- Flow of thought 2
- Transitions
Grammar and Punctuation - Sentence structure
- Correct use of punctuation marks 1

Total 5
 III. Direction: Give and explain the four types of basic principles of cooking vegetables
to meet the quality standards. 5 points each, see the rubrics below.

11.
Green Vegetables
Overcooking green vegetables gives them a dull-olive green or yellow-look. Adding any other ingredients like
lemon juice will inevitably give the vegetables a dull-green look and keep it from softening during cooking.
12.
Orange and Yellow Vegetables
Orange and yellow vegetables are more stable than green vegetables. To keep their quality while cooking,
carefully follow the directions given in the recipe. Overcooking the vegetables will make them mushy while
undercooking may make them too crisp. Depending on whether the vegetables are fresh, canned, frozen or dried
cooking time may vary so follow the recipe step by step.
13.
Cook vegetables for good flavor typical of the vegetable
Overcooking or undercooking may greatly affect the overall flavor of the vegetables you are cooking.
Vegetables like cabbage, broccoli and cauliflower develop a strong sulfur flavor when overcooked. Properly
cooked vegetables don’t even need much seasoning or fat for them to taste good, so make sure to follow the
directions in the recipe carefully.
14.
Serve vegetables at the right temperature
Cook the vegetables just in time for cooking, so they maintain their quality and temperature. The ideal
temperature when serving vegetables should be between 160 F and 180 F.

RUBRICS

Content - Critical and original thought

- Clarity of purposes/ ideas 3
- Use of examples
Structure - Organization
- Flow of thought 2
- Transitions
Grammar and Punctuation - Sentence structure
- Correct use of punctuation marks 1

Total 5

IV. Direction: Give and explain the different methods of cooking vegetable dishes.
5 points each, see the rubrics below.

15.
Blanching
Vegetables are briefly put into boiling water then immediately followed by dunking them into ice water. This
does not fully cook the vegetables but just softens the texture.
16.
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food. The heat source in this
method come from below. A basting liquid is used to keep the vegetables from completely drying out while
cooking.
17.
Roasting
Roasting is a slow-cooking process, that uses hot air from an oven or any other heat source to cook its
ingredients. For vegetables, only a light coat of oil and seasoning is required.
18.
Steaming
The heat in this method is created by boiling water which vaporizes into steam. The steam then brings heat to
the food for it to cook. Make sure that the water has come to a boil before placing the basket on top.
19.
Sautéing 
Sautéing is a dry heat method of cooking food that uses a small amount of fat in a shallow pan over high heat.
This method is often used with garlic and onions to start most Filipino dishes.
20.
Poaching
Poaching is a cooking technique that involves heating food submerged in a liquid. This method is similar to
boiling, but uses a lower heat so it cooks delicate vegetables gently.

RUBRICS

Content - Critical and original thought

- Clarity of purposes/ ideas 3
- Use of examples
Structure - Organization
- Flow of thought 2
- Transitions
Grammar and Punctuation - Sentence structure
- Correct use of punctuation marks 1

Total 5