Republika ng Pilipinas

Kagawaran ng Edukasyon
Rehiyon XI
Sangay ng Lungsod ng Dabaw
Lungsod ng Dabaw

TECHNOLOGY AND LIVELIHOOD EDUCATION – COOKERY 10

FOURTH QUARTERLY ASSESSMENT
Name: ___________________________ Year &Section: _________ Score:________

I – Multiple Choices: Choose the letter of the correct answer and write it in your answer sheet.

1. Which classification of stocks is made 8. The following are the ways to prevent
from bones that have not been roasted cross-contamination; except one.
or browned? A. Washing your hands before, during
a. White Stock c. Brown Stock and after preparing food.
b. Fish stock d. Vegetable Stock B. Ensuring that raw and cooked foods
are kept separate.
2. Thick soups are soups that are C. Do not wash raw meat or chicken
thickened to provide a heavier before cooking.
consistency, which of the following thick D. Place groceries in the back seat
soup is made from shellfish? instead of the trunk of a vehicle.
a. Purees c. Cream Soup
b. Bisque d. Chowders 9. Which method of cooking poultry is
typically used in hospital or special
3. Which classification of sauce is a rich dietary cooking and also good for
emulsified sauce made from butter, egg tender birds, either whole or cuts?
yolks, lemon juice and cayenne? a. Steaming c. Stewing
A. Béchamel c. Espagnole b. Poaching d. Boiling
B. Veloute d. Hollandaise
10. How would you maintain optimum
4. These enhance the taste of the food to freshness of poultry?
be served as well as add moisture of A. Stored for three or four days at a
succulence to food that cooked dry. It is temperature below 3oC.
a fluid dressing for poultry, meat, fish, B. Poultry is best kept on the bottom
dessert and other culinary products.
shelf of the cool room.
What is it?
A. Soup c. Sauce C. Do not remove the packaging until
B. Stocks d. None of the above just before you are ready to use
them.
5. Thick soups may continue to thicken D. All of the above
during cooking, what is the best way to
adjust its consistency? 11. Meat is animal flesh that is eaten as
a. Add roux c. Add fruit juices food. Cooking meat creates
b. Stir with slurry d. Mix with gelatin tremendous amount of flavour,
caramelization of sugar and browning
6. These poultry are actually slaughtered color. This happens through a process
poultry with the head, feet, blood, called ___________.
feathers and internal organs removed A. Paillard reaction
which is the most available poultry in the B. Maillard reaction
market. What is it? C. Naillard reaction
a. Live c. Dressed D. Baillard reaction
b. Drawn d. Ready-to-Cook
12. Beef is the culinary name for the meat
7. Which of the following poultry cuts that from bovines, what are the food
includes the lower portion of the leg sources of beef?
quarter, the portion between the knee A. Pig C. Lamb
joint and the hock? B. Cattle D. Water buffalo
a. Thigh c. Drumette
b. Giblet d. Drumstick 13. How would you distinguish the
doneness of meat?
A. Prick meat with fork
 B. Press meat with fingers
C. Juices no trace of blood
D. Slice immediately after cooking
14. A good marinade will add flavour to
your favourite meat and make it more
tender and juicy, how would marinade
works effectively to the meat?
A. Proper storage
B. Soaking time
C. Enough quantity
D. Refrigeration
15. Most meat dishes are plain in
appearance. By simply adding a
garnish, they instantly transformed into
something exciting and appealing.
Which garnishes elevate lamb dishes?
A. Mint or even fried bananas
B. Slices of orange or spiced apples
with pork
C. Use a fresh sprig as a garnish
D. In borders or cups of rice or
mashed potatoes
16. FIFO is a safe food storage system of
rotating your food so that you use the
oldest items first. FIFO stands for?
A. First in, Fourth Out
B. First in, First Out
C. Fried in, Fried out
D. Fire in, Fire out
17. Starch are commonly found and store
in seeds, tubers and roots. Among are
the common sources of starch, except
A. Roots C. Legumes
B. Stalks D. Cereal Grains
18. What is a long chainlike molecule,
sometimes called the linear fraction,
and is produced by linking together
500 to 2, 000 glucose molecules which
contributes to the gelling
characteristics of cooked and cooled
starch mixtures?
A. Amylopectin C. amylase
B. Dextrin D. Mucin
19. This common problem is usually
encountered when using acid or acid
ingredients such as lemon or vinegar
in cooking starch dishes
A. Scorching C. Weak gel
B. skin formation D. Thinning of gel
20. What kind of gelling that is best to
what type of Filipino food preparation
or cuisine?
A. Sauces, fillings and soups
B. Puddings and kakanin
C. Beverage and salad dressing
D. Toast and breadcrumbs
21. To store cooked pasta pour the
noodles into colander, allow as much
moisture to drain out and sprinkle
______________ over the noodles to
prevents the pasta from sticking
together.
A. 1 tsp. of salad oil
B. 1 tbsp. salad oil
C. 2 tsp salad oil
D. 2 tbsp salad oil
22. Dried pasta can be stored indefinitely
and still be safe to eat but the USDA
recommends storing dried pasta for no
more than _________ years to obtain
the best quality.
A. 2 years C. 4 years
B. 3 years D. 5 years
23. 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. Sugar C. Glutamic Acid
B. Flavonoids D. Sulphur compounds
24. Which fat soluble compound is
responsible for the green coloring of the
vegetables?
A. Athocyanins C. Carotenoids
B. chlorophyll D. Lycopene
25. Vegetable cuts that is best for leafy
green vegetables (such as spinach,
basil and cabbage) that are being cut
into long, thin strips leaves are folded
or stocked.
A. Dicing C. julienne
B. chiffonade D. mincing
26. Among are the basic principles of
cooking vegetables, except
A. Smallest amount of liquid and
longest amount of time
B. Scrub skin and leave skin on
C. Follow the recipe for cooking a
vegetable to maintain bright color
D. Use appropriate seasoning for
vegetables
27. Arrange the proper way of preparing
and trimming asparagus.
A. Bend downward with each end
until it breaks into two
B. Trim or cut them into one inch
length for cooking.
C. Repeat with the whole bunch of
asparagus.
 D. Hold a spear of asparagus in B. It protects the egg white from
each hand. breaking.
C. Defense against bacterial
A. ABCD C. CDBA contamination.
B. BCDA D. DACB D. Entrance to latebra
36. The unit for describing egg freshness,
28. Which tool is used to drain excess based on the thickness of the albumen
water after washing vegetables? is called ______.
A. Bowl C. Colander A. CM C. HU
B. Steamer D. Utility tray B. RH D. RU

29. What is the proper way of manual 37. Acids can also increase increase the
dishwashing? stability of foams, but when added too
A. Scrape, wash, rinse and air-dry early, delay foam formation (reduced
B. Scrape, pre-rinse, wash, rinse, volume) thus, increases the time
sanitize and drain/ air dry necessary for beating, what example
C. Pre-rinse, scrape, wash, rinse, of acid?
drain and sanitize A. Lemon C. Baking Powder
D. Scrape, pre-rinse, wash, rinse B. baking soda D. Cream of tartar
and sanitize
38. Putting cold eggs into simmering water
30. Seafood prominently includes fish and for 3 to 4 minutes may result in,
shellfish. Which is a not type of A. Coddled eggs
shellfish? B. hard eggs
A. Mollusks C. Crustaceans C. soft-cooked eggs
B. Round fish D. Echinoderms D. medium-cooked eggs

31. What are the qualities that indicate 39. A disease that is carried and
freshness in all types of fish? transmitted to people by food is
A. The eyes should be clear and referred to as food borne
raised not sunken ________________.
B. Its gills should be bright and pink. A. Bacteria C. Infection
It should be firm in texture. B. illness D. Intoxication
C. The scales should be firmly
attached and shiny 40. Which of the following does not belong
D. All of the above to saltwater fish?
A. Flounder C. Eel
32. Frozen fish and shellfish can be cook. B. Grouper D. Bluefish
Which cooking method is not suitable
for this technique? 41. Which of the following does not belong
A. Frying C. Stewing to the group?
B. Baking D. Steaming A. Clams C. Oysters
B. Crabs D. Octopus
33. When your seafood purchase arrives 42. What market forms of fish which is both
home where is the best way to store it sides of a fish still joined, but with bones
in order to avoid damage or spoilage? removed?
A. At room temperature A. Drawn C. Dressed
B. Ice bucket B. Steaks D. Butterflied fillet
C. Refrigerator
D. None of the above 43. What is the characteristics of a good
scallops?
34. What is the ropey strands of egg white A. Rough and irregular in shapes
at both sides of the egg, which anchor B. Yellow to orange yellow to orange in
the yolk in place in the center of the color and firm but tender when
thick white. cooked
A. Albumen C. Latebra C. Creamy white in color and have a
B. Chalaza D. Membranes sweet flavor
D. dark green or bluish green but turns
35. What is the role of the egg yolk? red when cooked
A. Serves as a food source for
embryonic development 44. What is the name of the tail of the fish?
A. Anal fin C. dorsal fin
 B. Caudal fin D. Pectoral fin
45. Which of the following group is the DOROTHY D. MAGONCIA, MAEM
proper way to check the freshness of YOUR COOKERY 10 TEACHER
fish?
A. Eyes is clear and bulging
B. Red or pink gills
C. Rough scales
D. Texture of flesh is firm
E. Eyes is red
A. ABC C. BDC
B. BAD D. EDC
46. Which of the following is used for
accurate cutting of steaks?
A. Scimitar knife C. butcher knife
B. French knife D. boning knife

47. A marinade has 3 basic components

which is oil, acid and herbs & spices.
What is the role of acid while marinated?
a. protects and preserves the meat

b. adds more flavor

c. gives unique flavor
d. it breaks down the meat and
tenderizes

48. What types of marinades that used jerk

seasonings like cumin, nutmeg paprika,
allspice, red pepper flakes and sugar?
a. Teriyaki Marinade
c. Jamaican Jerk Marinade
b. Pork Chop Marinade
d. Bourbon Marinade

49. Dry heat cooking refers to any cooking

technique where the heat is transferred
to the food item without using any
moisture. What do you think is the right
temperature using this method?
A. 120°F or below C. 125-170 °F
B. 180- 220°F D. 300° or hotter

50. Most meat dishes are plain in

appearance. By simply adding a
garnish, they instantly are transformed
into something exciting to look at and
appealing to eat. Which garnishes
elevate lamb dishes?
A. Mint or even fried bananas
B. Slices of orange or spiced apples
with pork
C. Use a fresh sprig as a garnish
D. In borders or cups of rice or mashed
potatoes

--MAY THE GRACE AND GOODNESS OF

THE LORD BE UPON YOU ALWAYS ---
_CONGRATULATIONS!!!
ITS BEEN MY PLEASURE TO SERVE
AND TEACH YOU. YOU ALL DID WELL.
IM GONNA MISS YOU ALL