Republic of the Philippines

Department of Education
Region I
SCHOOLS DIVISION OFFICE I PANGASINAN
Lingayen, Pangasinan
SAMPALOC NATIONAL HIGH SCHOOL
Sampaloc, Bolinao

3rd Periodical Test- TLE 10

Name: _______________________________________ Yr./Sec: _____________ Date: ___________

Direction: Read the question carefully, and choose the letter of the correct answer. Put the letter of
your answer in the space provided.

1. Jennelyn simmers meat, fish, and vegetables for her sick mother. Which of the
following liquids is by-product after the aforementioned food have been simmered to extract its
nutritive value?
a. Sauces c. Glaze
b. Stocks b. D. Water
2. What kind of stock uses fish as its main ingredient?
a. brown stock a. fish stock
b. glace viande b. ham stock
3. What stock uses chicken bone as its main ingredient?
a. fish stock c. ham stock
b. prawn stock d. chicken stock
4. Which of the following best describe the preparation of Brown Stock?
a. Made from beef or veal bones
b. Made from beef or veal bones browned in ovens
c. Made from thickened milk with flour enriched with butter to achieve golden brown color.
d. Made from fish bones, added with flax seed.
5. Claris planned to make a flavorful white stock out from the left over bones of
beef. Which of the following ingredients should she used to flavor her white
stock with mirepoix?
a. 1 Tbsp. of Salt and Vinegar
b. 2 cloves of Garlic (Minced)
c. 2 parts onions, 1-part celery, 1-part carrot
d. None from the choices
6. Chef Choi is out of aromatics, spices, and seasonings, except for herbs,
scraps, and bone. And he needs to serve a stock immediately for his
customer. Which among the following is the best action he could do with
his existing ingredient to make a flavorful stock?
a. He should ask his helper to run and buy the needed aromatics, spices, and seasonings.
b. Tell his customer that they are out of stock of ingredients and ask for them to come back
tomorrow.
c. Yell at his helper for not checking the availability of the aromatics, spices, and seasonings daily.
b. Use the available herb to make a Boquet Garni as alternative of spices, and seasoning.
7. It is a soup that is thickened to provide a higher consistency.
a. Thick Soup c. Cold Soup
b. Clear Soup d. None from the choices
8. Which of the following is not a thickening agent?
a. flour a. grain
b. rice c. salt

9. Which of the following is a clear soup?

a. bisques a. bouillon
b. cream c. puree
10. The Grade 10 Cookery teacher tasked her students to make a soup. The
students are rushing to make the soup early which results for the meat and
vegetables of the soup toughened. Which among the following did they failed to
do in cooking the soup?
a. They failed to use aromatic ingredients
b. They failed on letting the soup cook in slow-simmer
c. They failed to garnish their soup.
d. None from the choices
11. In making soup, why it is best to use medium- low heat in cooking soup?
a. Because soup will have doubled in size serving.
b. To make the soup mushy in consistency because of rapid boiling.
c. Because soup must be cooked in simmering method in which can be achieved by using medium-
low heat.
d. None from the choices
12. What could be done to make Thick soup velvety smooth in texture and thick as
heavy cream?
a. Strain out the solids and at times to puree and put back in the soup.
b. Simmer the soup in standard heat.
c. Add stock or water added to adjust the consistency when soup thickened
d. All of the choices
13. A sauce with ingredients like veal, chicken and fish broth, thickened with
blonde roux.
a. Brown Sauce b. Butter Sauce
c. Hollandaise Sauce d. Veloute Sauce
14. The following are the commonly used thickeners for sauce making, EXCEPT
one?
a. Flour b. Granules c. Water d. Starches
15. Which of the four basic sauces has three basic ingredients like butter, egg
yolk, and lemon juice with seasoning for accent?
a. Hollandaise sauce c. savory butter
b. white sauce d. Veloute sauce

16. The following are good qualities of a good sauce, EXCEPT for one?
a. Smooth in texture c. Rich in flavor
b. Lumpy d. Color stimulates the appetite

17. Sauce happens to enhance the flavor and appearance of a dish. The following
are the techniques to creatively use sauce as garnish EXCEPT for one.
a. Take a spoon or plating wedge and dip it into the middle of the sauce where it's thickest.
b. Add accent dots in the plate by using squeeze bottle.
c. Splatter the sauce in the rim of the plate.
d. None from the choices.
18. It is an important action after preparing and cooking the sauce, soup, and
stocks, wherein the mentioned liquids are save for later use?
a. Storing b. Preparing c. Plating d. Cooking
19. What do you call a flavorful liquid, usually thickened that is used to season,
flavor and enhance other foods?
a. Fat b. Granules c. Seasonings d. Sauce
20. As a rule, which should not be added to the stock because it causes saltiness?
a. MSG b. Spices c. Salt d. Sugar
21. The following are the recommended storing equipment for stocks, soups, and
sauce EXCEPT for one.
a. Stock Pot b. Refrigerator c. Glass Container d. Wax Paper
22. Zyra stores and refrigerate a newly cooked soup to save it for later use. If you
were her, are you going to do the method that she did?
a. Yes, because there’s nothing wrong about what she did.
b. Yes, as long the stock is stored in an airtight container.
c. No, a newly cooked stocked must be cooled first before storing.
d. No, because I’ll consume it even though I’m full.
23. Which of the following poultry originated from China and is noted for its tender
and flavorful meat?
a. Goose b. Itik c. Goose d. Pecking Duck
24. What do you call birds that are hunted for food?
a. Game b. Poultry c. Livestock d. Swine
25. What do you call to young chicken that is usually 9 to 12 weeks of age?
a. Fryer b. Hen c. Roaster d. Stag
26. What do you call domesticated birds kept by humans for their eggs, meat, and
feathers?

a. game c. livestock
b. poultry d. swine

27 Poultry is composed of different parts. Which of the following do breast meat

belong?
a. Dark Meat b. Tough Meat c. Variety Meat d. White Meat
28. The following are the characteristics of a Capon, EXCEPT for one.

a. A surgically de-sexed male chicken b. Under 8 months of age.

 c. Has toughened and darkened flesh. d. Raised for egg production

29. Justin is about to buy a Dressed Poultry; What does he need to do in order to
check the quality of the poultry?
a. He must check the freshness, firmness, appearance, and odor of the poultry.
b. He should choose the poultry that the vendor gives to him without checking the poultry.
c. He must cut the meat to check the quality, without paying the dressed poultry he had cut in the
market place.
d. All of the choices.
30. Diana is tasked to prepare a live poultry, after Defeathering the poultry, she
had observed that the poultry still have pin feathers. What action she could
do to thoroughly eliminate the remaining feathers of the poultry.
a. Scald the poultry again.
b. Remove the Skin of the Poultry to thoroughly de-feathered the poultry.
c. Flame torch or put the de-feathered bird in fire directly but not in the method of roasting the skin.
d. None from the choices.
31. What is the best cooking temperature for poultry?

a. High temperature c. Low Temperature

b. Low to Moderate temperature d. Moderate to High Temperature

32. In cookery, we apply different cooking methods depending on the ingredients

that we have. If you will cook a matured poultry, which of the following
methods will you apply?
a. Moist-Heat Method b. Dry-Heat Method
c. Evisceration d. Fabricating
33.It is the method of meat cutting into potions.
a. De-Feathering b. Evisceration c. Fabrication d. Scalding
34. What factor affects the poultry meat ‘s tenderness and juiciness?
a. Age b. Cuts c. Cookery d. Sex
35. Which of the following choices has the correct sequence of step in preparing a
Live poultry.
a. Scalding, Slaughter & Bleeding, De-feathering, Evisceration
b. Slaughter & Bleeding, Scalding, De-feathering, Evisceration.
c. Slaughter & Bleeding, De-feathering, evisceration Scalding.
d. Slaughter & Bleeding, Evisceration, Scalding, De-Feathering
36. Which of the following can be done to prevent drying when reheating poultry
dish?
a. cook using sauces and gravy c. remove fat before cooking
b. overcook the poultry meat d. none of the above
37. Poultry are naturally pale in color. What technique is best to employ to
achieve browning of the poultry meat?
a. Employ dry-heat method with basting the poultry meat.
b. Employ moist-heat cooking method to tender.
c. Employ moist heat cooking in a low-heat.
d. None from the choices.
38. In Removing the thigh from the carcass, what action should you do first to
create a clean cut between the joints?
a. Direct cut through the bones with a butcher knife
b. Using your thumb push up and out to snap apart joints.
c. Separate skin that is attached to breast from leg quarter
b. Cut along center of breast bone
39. Anne happens to received mature chicken. What recommended poultry dish
that Anne could make?
a. She should prepare a fried chicken, for everyone loves chicken.
b. The meat of the mature chicken is not tender, she should to cook a tinola using a pressure cooker
to tenderize the meat.
c. Mature chicken has tender meat; she should cook a roast chicken.
d. None from the choices
40. Act of arranging the meal on the individual plate immediately before it’s
serving
a. Garnishing a. Cooking
b. Plating c. Serving
41. If the food is the masterpiece, then the plate is its _______.
a. Accessories a. Base
b. body c. Frame
42. Which of the following best describe garnishes?
a. Garnishes adds flavor to the food.
b. It Enhance in appearance by adding decorative touches
 c. It must be edible
d. All of the choices.

43. The following are the common guide tools for serving size, EXCEPT one.

a. Pinggang Pinoy c. Basic Formula 4-40-140

b. Food Pyramid d. Nutrition Facts
44. To determine the appropriate serving of protein without proper tools used to
determine serving size. What action could be taken to determine the
appropriate serving size of protein.
a. Visualize the serving size by comparing size of 1 palm
b. Order cooking measuring tools at Online shops
c. Do nothing because it is impossible to have a reasonable portion size without using tools
d. Just eat continuously until you feel full.
45. The chill temperature of freezer is in _____ below.
a. 0.5°F b. 0°F c. 40°F d. 140°F
46. _______is a discipline which describes the proper handling, preparation, and
storage of foods to prevent food-borne illness.
a. Hazard Awareness b. Food Safety
c. Food preparation d. Risk Disaster
47. The following are the common practices that causes food spoilage, EXCEPT for
one.
a. Freezer is at chilling temperature of 0°F below
b. Not sanitized storing area
c. Cooking the poultry dish in high temperature.
d. Letting the poultry dish spend after 4 hours in temperature 40° to 140°F
48. Which among the following best describe the purpose of safe handling and
storing of poultry dishes?
a. To creatively present the poultry dish to the customer.
b. To promote awareness on the amount of food in every serving.
c. To make meal special and healthy when serve in Filipino dining tables.
d. None from the choices.
49. Why do we need to take extra effort in handling and storing poultry and
games.
a. Poultry are always susceptible of bacteria and pathogen growth
b. Poultry are easy to spoil
c. Poultry and Game dishes requires proper storing and handling to maintain its quality.
d. All of the Choices
50. The Grade-10 Rizal are tasked to roast a chicken at school, due to lack of
storing equipment in school they aren’t able to chill their dressed chicken.
Which of the following could be the best action can be taken to maintain the
quality of the chicken even if it is not chilled.
a. Ask for the teacher to cancel the performance.
b. Marinate the chicken at your home at night before bringing the marinated chicken in school next
day.
c. Ask the head of the canteen to let their chicken be chilled to the school canteen’s refrigerator.
d. Do not comply with the performance.

Thank you for taking the test, GODBLESS!!! 

Prepared by : MA. CZARINA CACHO / JHORLENE S. SANICOLAS

PT Subject Teacher

Checked by : MICHAEL G. DOMONDON

HT – III

Noted: AISA C. DEL FIERRO

Principal II

3rd Quarter
 TLE 10

Answer Key:
1. B 21. D 41. C
2. C 22. C 42. D
3. D 23. B 43. C
4. B 24. A 44. A
5. C 25. A 45. B
6. B 26. B 46. B
7. A 27. B 47. A
8. C 28. D 48. C
9. A 29. A 49. D
10. B 30. C 50. B
11. C 31. B
12. D 32. A
13. D 33. C
14. C 34. A
15. A 35. B
16. B 36. A
17. C 37. A
18. A 38. B
19. D 39. B
20. C 40. B