Department of Education

Region VIII
Division of Southern Leyte
SAN RICARDO NATIONAL HIGH SCHOOL - SENIOR HIGH
San Ricardo, Southern Leyte
4 Summative Test in Cookery 11 – Second Semester
th

Name: _____________________________________________ Date: _____________________ Score: ____________

Directions: Choose the correct answer by writing the letters on your answer sheet.
1. Which kind of fish has NO internal bone structure?
A. Fin fish C. Round fish
B. Freshwater fish D. Shellfish
2. Which of the following fish is high in fat?
A. Bass C. Mackerel
B. Cod D. Red Snapper
3. Which of the following fish is low in fat?
A. Cod C. Trout
B. Salmon D. Tuna
4. Which market form of fish is viscera, head, tail, and fins are removed?
A. Butterfly C. Fillet
B. Dressed D. Sticks
5. Which of the following is a freshwater fish?
A. Bluefish C. Grouper
B. Catfish D. Sole
6. Which market form of fish are both sides of a fish still joined but bones are removed?
A. Butterfly C. Fillet
B. Drawn D. Steak
7. Which of the following is the second step in scaling whole fish?
A. Begin to rake the scales from the tail towards the head.
B. Remove the scales on both sides of the fish.
C. Hold the fish down firmly with your hand near its head.
D. Lay your fish flat on the board.
8. Which of the following is the third step in opening an oyster?
A. Cut muscle from bottom cup.
B. Insert oyster knife at hinge slowly but firmly
C. Push knife into oyster and slice muscle from top shell
D. Twist knife handle to open the oyster.
9. Which of the following is a characteristic of a fresh fish?
A. With fresh and foul odor
B. Eyes are dull, shiny, and bulging
C. Gills are pink or red
D. Flesh shrink when pressed
10. Which of the following seafood is cooked just enough to heat to keep it juicy and plump?
A. Fat fish C. Flat fish
B. Lean fish D. Shellfish
11. Which of the following enhances baked fish when served?
A. Butter C. Lemon
B. Cream D. Sauce
12. What cooking method is suited to fat fish?
A. Baking C. Deep frying
B. Boiling D. Sautéing
13. Which is basted to baked lean fish to help prevent it from drying up?
A. Butter C. Soy sauce
B. Cream D. Tomato sauce
14. Which of the following is a type of shellfish?
A. Clams C. Sea Bass
B. Trout D. Dilis
15. A kind of small fish available in the market
A. Clams C. Sea Bass
B. Trout D. Dilis

Test II

1. What are the fundamentals of plating? (5 points)

2. How will you create your plating attractive? (5 points)