Republic of the Philippines

Department of Education
Region III - - Central Luzon
Schools Division OF CITY OF MEYCAUAYAN
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan
SECOND PERIODICAL TEST
TLE 10-COOKERY
Name: Score:
Signature of Parent:
Grade & section: Subject Teacher: Date:

I. Multiple Choice:
Direction: Read each item carefully. Choose the letter for the correct answer.
1. Which of the following vegetables is rich in carbohydrates?
A. legumes, peas, and beans C. Mushroom, tomatoes, and radish
B. Nuts, olives, and avocado D. Seeds, roots, and tubers
2. What is the flavor component of vegetables that gives strong flavor and odor to vegetables like
onions, leeks, garlic, chives, cabbage, and broccoli?
A. Flavonoids B. Sugar C. Glutamic acid D. Sulfur compounds
3. Which tool is used to drain excess water after washing vegetables?
A. Bowls B. Steamer C. Colander D. Utility tray
4. 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
5. Which fat-soluble compound is responsible for the green coloring of plants?
A. Anthocyanins B. Chlorophyll C. Carotenoids D. Lycopene
6. Mrs. Cabrillas needs more supply of Vitamin A. Which of the following will does she eat to give
her the nutrient she needs?
A. Alugbati B. Lettuce C. Potatoes D. Saluyot
7. Which of the following plating styles is not a classic arrangement?
A. The starch or vegetable item is heaped in the center while the main item is sliced and
leaned
up
against it.
B. The main item in the center, with vegetable distributed around it.
C. The vegetable item is in front and the main item, starch item and garnish are at the rear.
D. The main item is in the center with neat piles of vegetables carefully arranged around.
8. Chef Shaneshan will cook chopsuey. She is about to remove the hard core of the cabbage. Which
of the following knife will she use?
A. Butcher knife B. Cutting knife C. Channel knife D. Paring knife
9. What kind of knife is used to remove a cabbage’s hardcore?
A. Butcher knife B. Cutting knife C. Channel knife D. Paring knife
10. At what temperature should potatoes and onions be stored in a dry, dark place?
A. 50 – 650F B. 60 – 850F C. 40 – 450F D. 70 – 950F
11. Which of the following vegetables is cooked uncovered?
A. Fruit vegetables B. Roots and tubers C. Green vegetables D. Yellow vegetables
12. Which kind of fish has no internal bone structure?
A. Fin fish B. Round fish C. Freshwater fish D. Shellfish
13. Which of the following fish is high in fat?
A. Bass B. Mackerel C. Cod D. Red Snapper
14. Which of the following fish is low in fat?
A. Cod B. Trout C. Salmon D. Tuna
15. Which market form of fish is viscera, head, tail, and fins removed?
A. Butterfly B. Fillet C. Dressed D. Sticks
16. Which of the following is a freshwater fish?
A. Bluefish B. Grouper C. Catfish D. Sole
17. 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

18. 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.
19. Which of the following is the third step in opening an oyster?
A. Cut muscle from the bottom cup.
B. Insert oyster knife at hinge slowly but firmly
C. Push knife into the oyster and slice muscle from the top shell
D. Twist the knife handle to open the oyster.
20. 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 shrinks when pressed
21. How many colors are suggested on a plate to make it balance?
A. Four to five B. Three to four C. One to two D. Two to three
22. Which of the following seafood is cooked just enough to heat to keep it juicy and plump?
A. Fat fish B. Flat fish C. Lean fish D. Shellfish
23. Which of the following enhances baked fish when served?
A. Butter B. Lemon C. Cream D. Sauce
24. What cooking method is suited to fat fish.
A. Baking B. Deep-frying C. Boiling D. Sautéing
25. Which is basted to baked lean fish to help prevent it from drying up.
A. Butter B. Soy sauce C. Cream D. Tomato sauce
26. It keeps the eyes and skin healthy.
A. Vitamin A B. Vitamin B C. Vitamin C D. Vitamin D
27. It helps heal cuts and wounds, and keeps teeth and gums healthy.
A. Vitamin A B. Vitamin B C. Vitamin C D. Vitamin D
28. They have a pair of hinged shells (clams, oysters).
A. Bivalves B. Univalves C. Cephalopods D. Crustaceans
29. They have a single shell (abalone).
A. Bivalves B. Univalves C. Cephalopods D. Crustaceans
30. Fish with external shells but no internal bone structure. They have hard outer shells.
A. Shellfish B. Finfish C. Seaweeds D. Turtle
31. It is done with a straight, downward-cutting motion.
A. Bias B. Mincing C. Chopping D. Chiffonade
32. It is making a diagonal cut.
A. Bias B. Mincing C. Chopping D. Chiffonade

II. Matching Type:

Direction: Classify groups of vegetables. Match Column A to Column B.
Column A Column B
____33. avocado, eggplant, sweet pepper, tomato A. Gourd Family
____34. beet, carrot, radish, turnip B. Onion Family
____35. onion, scallion, leek, garlic, shallot C. Fruit Vegetables
____36. cucumber, pumpkin, chayote D. Roots and Tubers
____37. beans, peas, corn, okra A. Cabbage Family
____38. artichoke, asparagus, celery B. Seeds and Pods
____39. cabbage, broccoli, cauliflower C. Leafy Greens
____40. spinach, lettuce D. Stalks, stems, and shoots

III. True or False

Direction: Choose A for TRUE if the statement is correct and choose B for FALSE if the statement is
incorrect.
______41. Anthoxanthin is responsible for yellow pigments.
______42. Anthocyanins are responsible for red and blue to violet pigments (beets) Tube, and
eggplants.
______43. Lycopene is a fat-soluble compound responsible for the green color of plants.
______44. Vegetables are good sources of food vlogs that are very important in everyday meals.
______45. Wash green leafy vegetables in several changes of lukewarm water.
______46. Steaks are cross-section slices, each containing a section of the backbone.
______47. Whole or round is completely intact, as caught.
______48. Drawn are viscera, scales, head, tail, and fins removed.
______49. Fillets are both sides of a fish still joined, but with bones removed.
______50. Sticks or tranches are a cross-section slices of fillets.
Prepared by: Checked by:

KATTIE ALISON L. MACATUGGAL EVANGELINE F. CORAÑES

Teacher I Head Teacher VI