TECHNOLOGY AND LIVELIHOOD EDUCATION

HOME ECONOMICS – COOKERY – GRADE 10

Table of Specifications

Distribution of Test Items Based on the Total

Revised Bloom’s Taxonomy of Cognitive No. of
Skills Items

Remembering

Analyzing
Applying
Understandi

Evaluating

Creating
MELCS Code

ng

1.1 prepare 1, 2,3, 4, 6

ingredients TLE_HECK9- 5,7
according to a 12VD-IIa-9
given recipe,
required form,
and time frame

1.2 thaw frozen TLE_HECK9- 8 7 6 3

ingredients and 12VD-IIa-9
wash raw
vegetables
following
standard
procedures

2.1 identify TLE_HECK9- 10 9 2

market forms of 12VD-IIb-c-10
vegetables

2.3 cook variety TLE_HECK9- 16 11,12, 13,14 6

of vegetables 12VD-IIb-c-10 15
dishes following
appropriate
cooking
methods to
preserve
optimum quality
and nutrition,
prepare suitable
sauces and
accompaniment
in serving
vegetables
dishes

3.1 present TLE_HECK9- 17,18 19, 20 4

vegetables recipe 12VD-IId-11
with appropriate
sauces and
accompaniments
 1.6 identify types, TLE_HECK9- 21,22, 24 25 5
varieties, market 12PC-IIe-14 23
forms, nutritive
value, and
composition of
fish and seafood

2.1 handle 28,29 30 26,27 5

seafood
hygienically, thaw
frozen seafood
correctly to
ensure
maximum quality
and maintain
nutritional value

3.1 clean, cut, 31,32, 35, 8

and fillet seafood 33, 34 36,
37,
38

4.1 prepare and 39 40 2

present fish and
seafood dishes,
perform
guidelines in
serving fish and
seafood dishes

Prepared by:

VANGILYN B. BOTE Checked & Reviewed By:

Teacher I

CHRISTINE E. PAULICAN
ASP II/School Head

TECHNOLOGY AND LIVELIHOOD EDUCATION

HOME ECONOMICS – COOKERY – GRADE 10
SECOND GRADING EXAM

Name: ______________________________ Grade & Section: ___________________ Score: _____

MULTIPLE CHOICE
INSTRUCTIONS: Read the following questions carefully and choose the letter that best describes the
statement. Encircle the letter of the correct answer.

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

a. Legumes, peas, and beans c. mushrooms, tomatoes, and radish
b. Nuts, olives, and avocado d. seeds, roots, and tubers
2. What is the flavor component of vegetables which gives strong flavor and odor to some vegetables like
onions, leeks, garlic, chives, cabbage, and broccoli?
a. Flavonoids c. sugar
b. Glutamic acid d. sulfur compounds
3. Which fat soluble compound is responsible for the green coloring of plants?
a. Anthocyanins c. chlorophyll
b. Carotenoids d. lycopene
4. Mrs. Cabrillas needs more supply of Vitamin A. Which of the following will she eat to give her the
nutrient she needs?
a. Alugbati c. lettuce
b. Potatoes d. saluyot
5. Which color component is responsible for the yellow to orange soluble pigments found in plants?
a. Beta carotene c. anthocyanins
b. Lycopene d. chlorophyll
6. Which of the following is the correct way of preparing fresh vegetables?
a. Soaking-------washing------cutting------peeling
b. Cutting-------soaking-------washing------peeling
c. Washing------soaking-------peeling-----cutting
d. Washing------soaking------- cutting ----- peeling
7. The following statement describes the correct way of preparing fresh vegetables, EXCEPT.
a. Scrub well unpeeled vegetables
b. Wash green leafy vegetables in several changes of cold water.
c. After washing, drain well and refrigerate lightly covered to prevent drying
d. Soak vegetables for long periods in cold salted water.
8. Which of the following vegetables should be treated with acid or hold under water after peeling to
prevent brownness of cut vegetables?
a. Bitter gourd, squash, and string beans
b. Potatoes, eggplants, and sweet potato
c. Cabbage, broccoli, and cauliflower
d. Artichoke, beet root, and carrots
9. You are tasked to buy vegetables in the market. How will you check the freshness of vegetables?
a. Vegetables should be crisp and bright in color
b. Presence of insect infestation
c. Vegetable should have pale color
d. Has mechanical damage
10. Vitamin B complex is important for metabolism and formation of red blood cells. What vegetable is a
good source of vitamin B complex?
a. Ampalaya tops c. Lemon
b. Potatoes d. Apple
11. Which of the following effect in cooking vegetables shows changes in texture?
a. Fibers are either softened or toughened
b. Succulent vegetables lose water and become limp
c. Vegetables absorb water
d. Change in color

12. The following are effects of cooking vegetables EXCEPT one.

a. Changes in texture
b. Absorption of water
c. Water is lost
d. Foul odor
13. How will you be able to maintain the color of vegetables in cooking?
a. Cook vegetables for a short time
b. Overcook vegetables
c. Cut vegetables uniformly
d. Combine tomatoes to green vegetables prior to service time.
14. Which of the following is NOT a standard quality of cooked vegetables?
a. Bright natural color
b. Cooked to the right degree of doneness
 c. Natural flavor and sweetness
d. Seasonings should mask the natural flavors
15. Which of the following states the correct procedure in preparing canned vegetables?
a. Do not drain canned vegetables
b. Use even if beyond expiration date
c. Heat the can before opening
d. Drain canned vegetables
16. Which of the following terms used for vegetables refers to bouquet of vegetables?
a. Printaniere c. Clamart
b. Bouquetiere d. Doria
17. It is a way of cooking vegetables by using heat of the oven such as starchy vegetables.
a. Boiling and steaming c. baking
b. Pan frying d. deep-frying
18. It is a way of cooking vegetables through adequate oil and coat with breading or batter.
a. Boiling and steaming c. baking
b. Pan frying d. deep-frying
19. Which of the following statement is TRUE about classic arrangement in plating styles with vegetable
dishes?
a. Main item in the bottom, vegetables, starch items and garnish at the front.
b. Main item in the center, with vegetables distributed around it.
c. Main item in the center with different piles of vegetables.
d. A starch or vegetable item in the rear side of plate.
20. Which of the following statement is NOT TRUE in plating?
a. Keep food off the rim of the plate
b. Maintain unity
c. Make very component count
d. Add too much garnish
21. Which among the following belongs to freshwater fish?
a. Tilapia c. Cod
b. Lapu-Lapu d. Bluefish
22. It is a type of fish with fins and internal skeletons.
a. Fin fish c. Mollusks
b. Shell fish d. Crustaceans
23. What type of mollusks does octopus belongs?
a. Univalves c. Cephalopods
b. Bivalves d. Crustaceans
24. Which of the following states the effect of high heat in fish?
a. It causes tenderness to fish
b. It will result to toughening of protein
c. It will preserve moistness of fish
d. It adds flavor
25. You are tasked to prepare fish fillet. What parts of the fish will you remove?
a. Viscera, scales, head, and fins removed
b. Viscera, scales, head, tail and fins removed
c. Scales, head, tail and fins removed
d. Viscera, scales, head, tail and fins removed
26. Fred has to go to the market and get some fish. How will Fred determine whether the fish being offered
at the market is fresh?
a. Fish has mild odor
b. Eyes are clear, shiny, and bulging
c. Red or pink gills
d. All of the choices

27. In order to ensure that the fish is still fresh, Anas' mother always touches it. What is the reason why
Ana's mother touched the fish before buying it?
a. To check the texture of flesh if it is firm or elastic
b. To damage the flesh of fish
c. To lessen the weight of fish
d. To detach the bones from the flesh of fish
28. Which of the following method is correct in handling fresh fish?
a. Keep in refrigerated box at lower temperature.
b. Fresh fish can be stored 5 days in a room temperature.
c. Fresh fish should have freezer burn.
d. Fresh fish should be stored on crushed ice using drip pans for drainage of melted ice.
29. Frozen products should be frozen, not ________________ when received.
 a. Thawed c. Pressed
b. Refrigerated d. Fillet
30. What is the best way of preparing shrimps when used to be served hot?
a. Shrimp served hot must be peeled before cooking.
b. Shrimp served hot must be peeled and deveined before cooking.
c. Shrimp served hot must be peeled after cooking.
d. Shrimp served hot must be peeled and deveined after cooking.
31. The internal organs of fish such as intestines, gills, and other waste from fish.
a. Scales c. Fin
b. Entrails d. Head
32. It is the process of removing or scaping off the scales of fish.
a. Filleting c. Butterfly fillet
b. Skinning d. Scaling
33. It is the process of removing the skin of fish.
a. Deboning c. Butterfly fillet
b. Skinning d. Scaling
34. It is the process of removing the bones of fish.
a. Deboning c. Butterfly fillet
b. Skinning d. Scaling
35. Arrange the following steps in scaling whole fish.
i. Begin to rake the scales from the tail towards the head.
ii. Be sure to remove the scales on both sides of fish.
iii. Hold the fish down firmly with your hand near its head.
iv. Lay flat fish on the cutting board.
v. When all the scales have been removed, rinse the fish off with water.

a. i, ii, iii, iv, and v

b. iv, iii, i, ii, and v
c. iii, i, iv, ii, and v
d. ii, i, iv, iii, and v
36. Arrange the following steps in filleting fish.
i. Cut behind the head while angling the knife toward the front of fish.
ii. Cut down to the bone and follow the line through to just behind the fins.
iii. Cut from the right side of the fish
iv. Peel the fillet back from the left side of fish
v. Release the rest of the fillet from the backbone.
a. i, ii, iii, iv, and v
b. i, iii, ii, iv, and v
c. i, iv, iii, ii, and v
d. i, iii, iv, ii, and v
37. Arrange the following steps in skinning fish.
i. Stop when you have an inch or two of fillet released.
ii. Firmly hold the knife still at a fixed angle.
iii. Change your grip on the fillet to a secure grip on the tab of fish skin.
iv. Wriggle the skin from side to side while pulling backwards on the tab of fish skin.
v. The fillet and skin are parted and no flesh have been wasted
a. i, ii, iii, iv, and v
b. i, iii, ii, iv, and v
c. i, ii, iv, iii, and v
d. i, iv, iii, ii, and v

38. Arrange the following steps in deboning fish.

i. Gentle strokes of a knife angled towards the gut cavity.
ii. Follow the line cutting completely through to release the top part of the fillet.
iii. Put the knife on the other side of the line of bones and run the knife up the fillet until the point is
well under the bones around the gut cavity
iv. Separate the two flesh and reinsert the knife to cut the flesh from the underside of the gut bones.
v. Keep the knife following close to the fish bones to recover as much flesh as possible.
a. i, ii, iii, iv, and v
b. i, iii, ii, iv, and v
c. i, iv, iii, ii, and v
d. I, iii, iv, ii, and v
39. Select foods and garnishes that offer a variety and contrast.
a. Balance c. Plating
 b. Portion size d. Flavor
40. How will you be able to maintain unity in plating seafood dishes?
a. Create a center of attention and relate everything to it.
b. Keep the food of the rim of the plate.
c. Arrange the items for the convenience of customer.
d. Keep space between items.

Prepared by:

VANGILYN B. BOTE Checked & Reviewed By:

Teacher I

CHRISTINE E. PAULICAN
ASP II/School Head