TLE - REVIEWER

1.In checking the freshness of a shellfish, which of the following you SHOULD NOT consider?
A. Oysters, clams, mussels in the shell must be alive. Tightly closed shells when jostled.
B. Live or shucked oysters must have a very strong fishy odor.
C. All shrimps should smell fresh and sweet.
D. Live lobster must be alive when cooked. The meat will be firm and the tail springs back when straightened.

2.Which of the following is TRUE about fish?

A. Fish cooks very quickly, even at low heat.
B. Fish is naturally tender. High heat will result in toughening of protein.
C. Cooked fish must be handled very carefully.
D. All of the above

3. The following are the general rules in vegetable cookery, EXCEPT.

A. Cut vegetables uniformly for even cooking
B. Cook green vegetables and strong – flavored vegetables uncovered
C. Prepare vegetable as close to service time as possible and in small quantities
D. Overcooked vegetables

4.These are boneless side of fish, with or without skin.

A. Fillets
Dressed
C. Drawn
D. Butterflied Fillets

5.What seafood is also known as soft sea animals?

A. Crustaceans
B. Fin Fish
C. Shellfish
D. Mollusks

6.Freshness, absence of decay or insect infestation, no mechanical damage or injury, right degree of maturity and variety
fall in what category?
A. Factors to consider in choosing good quality vegetables
B. Ways of cooking vegetables
C. Methods of cooking vegetables
D. Factors to consider in choosing good quality seafood

7.Which of the following is the standard quality of cooked vegetable?

A. Color, appearance on plate, texture, flavor, seasonings, sauces, vegetable combinations
B. Changes in texture, changes in color, change in nutrients
C. Don’t overcooked, never use baking soda, cut vegetable uniformly for even cooking
D. Color, changes in texture, don’t overcooked

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

A. Legumes, peas, and beans
B. Mushroom, tomatoes, and radish
C. Nuts, olives, and avocado
D. Seeds, roots, and tubers

9.Which of the following is cooking by placing blanched or raw vegetables in the pan, adding liquid (stock, water, wine)
then covering and cooking it slowly?
A. Boiling
B. Braising
C. Baking
D. Sautéing

10. Mrs. Cabrillas needs more supply of Vitamin A. which of the following will she eat to give her the nutrient she needs?
A. Alugbati
B. Lettuce
C. Potatoes
D. Saluyot
11.Chef Shaneshan will cook chop suey. She is about to remove the hard core of a cabbage. Which of the following knife
will she use?
A. Butcher Knife
B. Cutting Knife
C. Channel Knife
D. Paring Knife
12. What is the natural sugar that provides the sweetness in vegetables?
A. Fructose
B. Carotenoids
C. Chlorophyll
D. Flavonoids

13. Which kind of fish has no internal bone structure?

A. Fin Fish
B. Round Fish
C. Freshwater Fish
D. Shellfish

14. Which of the following fish is low in fat?

A. Cod
B. Trout
C. Salmon
D. Tuna

15. Which of the following is a freshwater fish?

A. Bluefish
B. Grouper
C. Catfish
D. Sole

16. 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.

17. 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

18.Which of the following seafood is cooked just enough to heat to keep it juicy and plump?
Fat Fish
B. Flat Fish
C. Lean Fish
D. Shellfish

19.What cooking method is suited to fat fish.

A. Baking
B. Deep - Frying
C. Boiling
D. Sautéing

20. These are plants or parts of plants like leaves, fruits, tubers, roots, bulbs, stems, shoots, and flower used in a dish
either raw or cooked.
A. Fruits
B. Vegetables
C. Starches
D. Cereals
21. Which color component of vegetables that contributes the yellow, orange to red soluble pigments found in plants?
A. Flavonoids
B. Carotenoids
C. Chlorophyll
D. Sulfur Compounds

22.In preparing fresh vegetables what is the first step.

A. Soaking
B. Washing
C. Peeling
D. Slicing

23.Mrs. Mendoza wants to buy fresh and good quality vegetables, which of the following factors should NOT be
considered?
A. Freshness
B. Presence of decay or insect infestation
C. No mechanical damage or injury
D. Variety

24.Myra wants to cook a pasta dish, what basic knife cuts should she used in preparing the onion and garlic?
A. Mincing
B. Chopping
C. Dicing
D. Chiffonade

25.Mrs. Cordero serves vegetables according to its classification, which of the following classification does not
considered?
A. According to chemical composition
B. According nutritive value
C. According to parts of the plants
D. According to flavor components

26. Which of the following is the market forms of fish?

A. Whole or Round
B. Drawn
C. Dressed
D. All of the above

27.Is any form of sea life regarded as food by humans.

A. Seafood
B. Vegetables
C. Poultry
D. Meat

28. 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
B. Sugar
C. Glutamic acid
D. Sulfur compounds

29.Which tool is used to drain excess water after washing vegetables?

A. Bowls
B. Steamer
C. Colander
D. Utility tray

30. These are cross-section slices, each containing a section of backbone.

A. Fillets
B. Dressed
C. Steaks
D. Drawn
31. The following are the process in preparing fresh vegetables, EXCEPT.
A. Washing
B. Cooking
C. Soaking
D. Peeling and Cutting

32. They are seafoods with segmented shells and jointed legs?
A. Crustaceans
B. Fin Fish
C. Shellfish
D. Mollusks

33. When buying vegetables, do you think it is important to consider the freshness of vegetables?
A. Yes, because fresh vegetables still retain its nutrients and vitamins
B. Yes because fresh vegetables have a good color and texture compared to unfresh vegetables
C. No because you can store it in the refrigerator
D. No because it’s just a waste of time

34. Which fat-soluble compound is responsible for the green coloring of plants?
A. Anthocyanins
B. Chlorophyll
C. Carotenoids
D. Lycopene

35.Which kind of fish has fins and internal skeletons?

A. Fin Fish
B. Shellfish
C. Freshwater Fish
D. Saltwater Fish

36. Which of the following can be considered as a characteristic of a good quality vegetables?
I. Shine well
II. Have a different smell
III. Smell should be good
IV. The stems and leaves are already dried
A. I, II C. I, III
B. II, III D. III, IV

37. Which of the following vegetables is cooked uncovered?

A. Fruit Vegetables C. Roots and Tubers
B. Green Vegetables D. Yellow Vegetables

38. Which market form of fish are both sides of a fish still joined but bones are removed?
A. Butterfly
B. Fillet
C. Drawn
D. Steak

39. Which of the following does NOT a basic knife cuts in preparing vegetables?
A. Cutting
B. Chopping
C. Chiffonade
D. Rondelle

40.Which of the following fish is high in fat?

A. Bass
B. Mackerel
C. Cod
D. Red Snapper
41.What cooking method of vegetables when vegetables are drained as soon as they are cooked and then cool quickly
under cold water to prevent overcooking from the residual heat?
A. Braising
B. Pan – Frying
C. Boiling
D. Deep – Frying

43.Which market forms of fish is completely intact as caught?

A. Dressed
B. Fillet
C. Whole
D. Steak

44.Which of the following vitamins is rich in green leafy and yellow fruits and vegetables?
A. Vitamin C
B. Vitamin B
C. Vitamin A
D. Vitamin E

45. Among these are the effects of cooking vegetables EXCEPT one.
A. Change in flavor
B. Change in color
C. Change in texture
D. Change in nutrients

46.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.

47. How would you classify the following vegetable according to their parts of plants, cucumber, pumpkin, and chayote?
A. Gourd Family
B. Seeds and Pods
C. Roots and Tubers
D. Leafy Green

48.Which market form of fish is viscera, head, tail, and fins are removed?
A. Butterfly
B. Fillet
C. Dressed
D. Sticks

49.Which is basted to baked lean fish to help prevent it from drying up.
A. Butter
B. Soy Sauce
C. Cream
D. Tomato Sauce

50.Which of the following enhances baked fish when served?

A. Butter
B. Lemon
C. Cream
D. Sauce