COOKERY

50 QUESTIONS IN FOODS
(Based on K-12 Curriculum)

1. It is a fish with a hard external shell but no internal bone structure.

A. Bivalves
B. Mollusks
C. Shell fish
D. Cephalopods

2. This is one of the classification of shellfish with a segmented shells

and jointed legs.
A. Shrimps
B. Mollusk
C. Crustaceans
D. Cephalopods

3. A fundamental of plating and presenting dishes that selects food and

garnishes that offer variety and contrast.
A. Portion size
B. Balance
C. Serve Hot food, on hot plate.
D. Arrangement on the plate

4. What market forms is produced when the viscera, head, tail and fins
are removed?
A. Butterfly
B. Dressed
C. Fillet
D. Sticks

5. It is a flavorful liquid by simmering meaty bones from meat or

poultry, seafood and/or vegetables in water until they get extracted.
A. Soup
B. Stocks
C. Sauce
D. Marinade

6. What market forms is produced when both sides are still joined but
bones are removed?
A. Butterfly
B. Drawn
C. Fillet
D. Steak

7. A classification of stocks that made from beef or veal bones that have
been browned in an oven.
A. White stock
B. Fish stock
C. Chicken stock
D. Brown stock

8. A classification of stocks that made from the chicken bones.

A. White stock
B. Fish stock
C. Brown stock
D. Chicken stock

9. One of the ingredients in preparing stocks which is most flavorful;

stock derived from the bones of beef, veal, chicken, fish and pork.
A. Bones
B. Scraps and Leftovers
C. Mirepoix
D. Acid products

10. It is a French term for the combination if coarsely chopped onions,

carrots and celery used to flavor stocks?
A. Bouquet garni
B. Mirepoix
C. Fonds de Cuisine
D. Mise En Place

11. A classification of soup that is based on a clear, un-thickened broth

or stock.
A. Thick soups
B. Dessert soup
C. Clear soup
D. Fruit soup

12. A Filipino soup made from coconut milk, milk, fruit and tapioca
pearl served.
A. Ginataan
B. Buko salad
C. Sopas
D. Osheriku

13. It is a variation on the traditional soup wherein the temperature when

served is kept at below temperature.
A. Fruit soup
B. Dessert soup
C. Asian soup
D. Cold soup

14. A classification of soups that are thickened to provide a heavier

consistency.
A. Fruit soup
B. Thick soup
C. Asian soup
D. Clear soup

15. It is a flavorful liquid, usually thickened that is used to season flavor

and other foods.
A. Soups
B. Sauce
C. Stock
D. Jam

16. A young chicken, usually 9 to 12 weeks of age, of either sex, is

tender meat with soft pliable smooth-textured skin.
A. Roaster
B. Jumbo broiler
C. Broiler/Fryer
D. Capon

17. Refers to several kinds of fowl that are used as food and the term
includes chicken, turkey, duck, and quail.
A. Game
B. Poultry
C. Birds
D. Smites

18. It is a surgically desexed male chicken usually under 8 months of

age.
A. Capon
B. Stag
C. Rooster
D. Hen

19. These are slaughtered birds that have been bled, defeathered, and
visceral organs are removed.
A. Live poultry
B. Whole poultry
C. Ready-to-cook
D. Dressed Poultry

20. Several pieces of a single part of a chicken are usually packed in

once cartoon, wrapped and chilled or frozen.
A. Primal cuts
B. Poultry parts
C. Ready-to-cook
D. Dressed Poultry

21. It is a term for the flesh of cattle, sheep, and pigs.

A. Body
B. Content
C. Meat
D. Flesh

22. These are the network of proteins that bind the muscle fibers
together.
A. Muscle fiber
B. Connective tissue
C. Collagen
D. Elastin

23. A meat from domesticated swine, typically high in fat, commonly

slaughtered on year or less of age to ensure tender cuts.
A. Pig
B. Carabeef
C. Pork
D. Beef

24. It’s a sauce based that will add flavor to your favorite meat and make
it more tender and juicier.
A. Marinate
B. Preserving
C. Marinade
D. Tenderizing

25. Refers to any cooking technique where the heat is transferred to the
food item without any moisture.
A. Roasting
B. Dry heat cooking
C. Grilling
D. Pan Frying

26. Fish is naturally tender. If you cook the fish in a high temperature,
what do you think will happen?
A. It create more tenderness
B. It preserve moistness
C. Protein is toughening
D. It transfer thoroughly the flavor of the ingredients to meat of fish

27. What are consideration we should consider in plating and presenting

food attractively?
I. Keep food off the rim of the plate
II. Put excessive garnishes around the main item to make it more
attractive.
III. Arrange the items for the convenience of the customer
IV. Create center of attention and relate everything to it.
V. Use colored plates with different design to give powerful plating food
presentation
A. I, II and IV
B. I, III and IV
C. I, II, IV, and V
D. I, II, III and IV

28. Which of the following is not belong to the group of round fish?
A. Flounder
B. Blue fish
C. Cold
D. Grouper

29. Which of the following is a freshwater fish?

A. Blue fish
B. Cat fish
C. Grouper
D. Sole
30. When serving baked fish. It is suggested to serve with sauce or
seasoned butter. What do you think is the purpose of this?
A. To create a center of attention.
B. To enhance moistness and improves palatability
C. To prevent the dish from dryness
D. All of the above

31. Which of the following stocks uses bone as its main ingredients?
A. Brown stock
B. Ham stock
C. Prawn stock
D. White stock

32. Among the different types of stock, which one is the easiest to
prepare?
A. Brown stock
B. Fish stock
C. White stock
D. Vegetable stock

33. As a rule, this should not be added to the stock because it causes
saltiness.
A. MSG
B. Salt
C. Spices
D. Sugar

34. Which are the four basic sauces that has three basic ingredients of
chicken broth thickened with flour and enriched with butter seasoning?
A. Hollandaise sauce
B. Savory butter
C. White sauce
D. Velbut sauce

35. Which of the following is not a dessert soup?

A. Ginataan
B. Puree
C. Oshiruko
D. Tongsui

36. Which of the following characteristics is a good quality of a live

poultry?
A. Free from pin feathers and shows no cuts
B. Has clear eyes
C. Heavy and the skin is watery
D. Thigh well develop

37. The following are steps in killing the chicken. Which one is the first
step?
A. Cutting into pieces according to the recipe to be cooked.
B. Killing and bleeding
C. Scalding or pouring boiling water
D. Singeing and salting the chicken
38. What cooking method is suitable for the less tender cuts?
A. Boiling
B. Frying
C. Roasting
D. Stewing

39. Which of the following classes of poultry is on sale especially during

the Christmas Holiday?
A. Broiler
B. Capon
C. Jumbo Broiler
D. Roaster

40. Which of the following poultry originated from China and is noted
for its tender and flavorful meat?
A. Chicken
B. Goose
C. Itik
D. Pecking duck

41. Which of the following market forms of meat does undergo chilling?
A. Fresh meat
B. Cured meat
C. Frozen meat
D. Processed meat

42. Which of the following cutting knives is used for butchering?

A. Butchers knife
B. Cleaver knife
C. Chopper knife
D. Set of slicing

43. Which of the following meat requires long and slow cooking
temperature?
A. Less tender
B. Tender
C. Tender and tough
D. Tough

44. The following are tools used for carving except one.
A. Cleaver
B. Fork
C. Platter
D. Razor knife

45. The following are characterized a good quality beef except one.
A. Fine texture
B. Flesh is pink
C. Flesh is compact
D. Foul Odor
46. It is a dry heat cooking method that rely on the being conducted the
air from an open flame.
A. Roasting and baking
B. Grilling and Broiling
C. Sautéing and Pan frying
D. Braising and Stewing

47. Is a form of a dry heat cooking that uses a very hot pan and a small
amount of fat to cook the food very quickly and it’s also browns the
food’s surfaces.
A. Sauteing and Pan frying
B. Deep frying
C. Roasting and Baking
D. Steaming

48. What cooking method that make the surface brown, which in turn
develops complex flavors and aromas.
A. Steaming
B. Braising and Stewing
C. Sauteing and Pan frying
D. Roasting and Baking

49. It can be done on a stovetop, with a pot containing a small amount of

liquid that is brought to a simmer.
A. Simmering
B. Boiling
C. Steaming
D. Braising

50. It is a form of moist heat cooking in which the item to be cooked is

partially covered with liquid and then simmered slowly at low
temperature.
A. Simmering
B. Steaming
C. Boiling
D. Braising and Stewing

ANSWER KEY:
• 1-20 = (CCBBBADDAB CADBBCBADB)
• 21-40 = (CBCCCCBABB ADBABCBCAD)
• 41-50 = (AADCD BADCD)