Professional Documents
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Cookery 10
Cookery 10
Region
Schools Division of
National High School
___________________________________________________________________________
Direction: Read each question in every number carefully and choose the letter
of the BEST answer.
1. It is a category of food which can be obtained from any part of plant which
is edible.
a. vegetable b. meat c. sugar d. fruit
2. It is an edible part of the plant which shoots from the roots or bulb and it
always grows above the ground unlike roots or bulbs.
a. stem vegetables c. root vegetables
b. fruit vegetables d. tubers
3. This should be washed thoroughly with hot, soapy water for 20 seconds
before and after handling fresh produce, raw meat, poultry, or sea food, as
well as after using the bathroom, changing diapers, or handling pets.
a. hands c. fingers
b. vegetables d. kitchen utensils
4. The condition of vegetables when soaked briefly in cold water will restore its
crispness.
a. limpness b. freshness c. stickiness d. coldness
6. One effect of cooking vegetables where the fibers are either softened or
toughned.
a. changes in texture c. changes in color
b. change in nutrients d. water is lost or absorbed
8. The effect of cooking vegetables that when there is an addition of lime will
cause firmness or delay softening due to the reaction of calcium from lime.
a. changes in texture c. changes in color
b. water is lost or absorbed d. changes in nutrients
9. The method of cooking vegetables where you are going to cut them into
small, even-sized pieces, add a little oil to a preheated wok or frying pan
and heat until just cooking.
a. boiling b. roasting c. stir-frying d. blanching
10. Don’t overfill the pan, as they will steam rather than fry, cook them in
batches.
a. roasting b. roasting c. stir-frying d. griddling
11. When applied to cooking, this rule prescribes the placing of the focal point of
a dish to either the left or the right side of the plate, rather than the center.
a. rule of presentation c. rule of thumb
b. rule of third d. rule of plating
12.You need to consider the creation of the flavour bites as the perfect
accompaniment to creative plating as it pleases both the eye and the taste buds.
a. creation of sauces c. use of garnish
b. placing your ingredients d. paying attention to details
13.One way to do this is to create accent dots on one side of your plate or by
lightly drizzling sauce over the main ingredients so guests get a little bit of
sauce in every bite.
a. placing your ingredients c. choose the perfect plate
b. paying attention to details d. create with sauces
15. In food decoration, we can also use this aside from using edible garnishes.
a. food edibles c. fresh goods
b. inedible garnishes d. vegetables
16. This ensures that all surfaces are cleaned on a regular basis and reduces
the risks of transferring bacteria or other pathogens from unclean surface
to clean equipment such as cutting boards or tools.
a. sanitation plan c. menu plan
b. food plan d. safety plan
17. This means that the microorganisms initiate the fermentation process and
change the food quality without causing bad tastes or generating toxins.
a. curing and salting c. freezing
b. drying d. canning
19. These must be thoroughly washed with soap and hot water after touching
food and before performing the next job function.
a. hands b. food c. tools d.
containers
20. This should be light-coloured so that stains are immediately visible.
a. clothing c. gloves
b. apron d. mask
21. Which equipment is used for storing food (unspoiled) for longer period of time?
a. Cabinet b. Fridge c. Kitchen ware d. Storage box
22. Which of the following is intended to be used in preparing food for general
purposes?
a. bowl b. cutting board c. kitchen knife d. shell
knife
25. Which of the following is not correct in checking the freshness of fish?
a. eyes are clear, shiny and bulging skin
b. flesh texture is hard and inelastic
c. red or pink gills with fresh and mild odor
d. shiny scales and tightly cling on the skin
28. Which of the following is not the guideline of Sautéed and Pan Fried?
a. heat raw butter in the sauté pan until it turns light brown.
b. reduce the cushion over high heat to about ¼ of its volume.
c. remove the fish and place on serving plate with presentation side up.
d. sprinkle fish with lemon juice and chopped parsley
29. The following are ways how to handle and store fresh fish except one.
a. Store on crushed ice. Use drip pans to allow for drainage of melted ice.
b. In refrigerated box at 30° to 34°F (-1° to 1°C.
c. Fresh fish may be stored for 1 to 2 days. If kept longer, wrap and freeze
immediately.
d. Use the store fish before checking the freshness.
30. There are seven tips for better seafood handling. Among the following choices,
select which is not included to the group.
a. Always handle seafood carefully, to reduce physical change.
b. Avoid cross-contamination by keeping raw and cooked seafood separated.
c. Keep it warm
d. Keep it clean
31. Why should the temperature of the refrigerator be maintained at 35oF to 40oF
when thawing fish?
a. To prevent the refrigerator from being destroyed.
b. To discourage growth of harmful organisms.
c. To hasten the thawing period.
d. None of the above
32. Why should you wrap peeled shrimp before placing on ice or covered and simply
refrigerated?
a. To retain soluble nutrients and flavor.
b. To maintain the color of the peeled shrimp.
c. To prevent formation of ice crystals.
d. None of the above.
33. You bought fresh milkfish in the market for tomorrow’s lunch- sinigang, what
should
you do to maintain the freshness and quality of the seafood?
a. Clean and place in the refrigerator immediately.
b. Clean and parboil the seafood and continue cooking the next day
c. Clean, remove the entrails, wrap and place in the freezer.
d. Wrap and leave at room temperature.
34. You have just received delivery of frozen shellfish. What should you check before
accepting the shipment?
a. Where it came from c. Color of the shellfish
b. Look for the labels d. None of the above
35. Which of the following statements is not true when purchasing frozen fish?
a. Fish should be frozen hard with no signs of thawing.
b. There should be no damage to packaging.
c. There should be no dull, white, dry patches which may indicate freezer
burn.
d. Should have a thick layer of ice as a glaze. This glaze should not have
evaporated or melted.
36. Why is there a need to heat the liquid until hot when poaching shellfish, small
fish, and portion cuts in in Court Bouillon?
a. to retain color. c. to maintain texture.
b. to preserve flavor. d. to shorten the cooking time.
37. Why is there a need to use cold liquid when poaching large fish in Court
Bouillon?
a. to cook more evenly.
b. to preserve the flavors.
c. to maintain the color and texture of the fish.
d. to avoid sudden contractions that would split the skin and spoil the
appearance.
39. Lean fish has almost no fat, so it easily becomes dry. What should you do to
enhance moistness and gives richness to the fish?
a. serve with sauces
b. cook by deep frying.
c. just serve because it is the nature of the fish.
d. wrap the fish to trap the steam which will moisten the fish.
40. What should you do to prevent shellfish from becoming tough and rubbery?
a. use high heat/temperature when cooking.
b. season the shellfish with herbs and spices.
c. avoid overcooking and use just enough heat.
d. coat the fish with flour or cornstarch before cooking.
41-45. Directions: Fill in each blank word/words to complete each statement. Select
your answer bellow. Write the letters only.
A. Hot B. Arrange C. Large D. Unity E. Simple