Republic of the Philippines

Department of Education
Region V (Bicol)
Schools Division Office of Albay
Matacon National High School
Matacon Polangui Albay

THIRD QUARTERLY ASSESSMENT IN TLE-COOKERY 10

Name: Section: ______________ Score: ______________

I. MULTIPLE CHOICE:
Directions: Choose the letter of the correct answers. Write it in your answer sheet
1. It is used as base for soups and sauces or substitute for water.
a. Stocks c. Sauces
b. Soups d. Poultry
2. It is based on stocks, added with other ingredients for variety of flavor, consistency, appearance
and aroma.
a. Stocks c. Sauces
b. Soups d. Poultry
3. A flavorful liquid, usually thickened, that is used season, flavor and enhance other foods
a. Stocks c. Sauces
b. Soups d. Poultry
4. It is usually a colorless stock
a. White Stock c. Brown Stock
b. Fish Stock d. Chicken Stock
5. It is made from fish bones and trimmings left over after filleting.
a. White Stock c. Brown Stock
b. Fish Stock d. Chicken Stock
6. This is known as fond Brun, a stock prepared by simmering Browned bones of chicken, beef, of
veal with tomatoes.
a. White Stock c. Brown Stock
b. Fish Stock d. Chicken Stock
7. A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that
provides a flavor base for stocks is?
a. Aromatics c. Bouquet garni
b. Mirepoix d. Vegetables
8. It is soup can be thick or thin and prepared by using specific ingredients found in a region or
geographical area.
a. Chowder c. Nationality or Specialty soap
b. Puree d. Cream soup
9. In beating the egg yolks with heavy cream until it becomes smooth, what example of thickening
agent?
a. Roux c. Starches
b. Liaison d. Flour
10. It is the example of thickening agent with a mixture of equal parts of butter and flour to form a
paste.
a. Arrowroot c. Flour
b. Cornstarch d. Beurre Manie
11. A prepared stock with a very concentrated flavor that is thick and with syrupy consistency.
a. Chowder c. Nationality or Specialty soap
b. Puree d. Cream soup
12. Which of the following is rich, flavorful stock or broth that has been clarified to make it perfectly
clear and transparent?
a. Broth c. Consommé
b. Clear soup d. Bouillon
13. Which is soup are prepared by grinding vegetables to become smooth using a food processor or
blender.
a. Chowder c. Nationality or Specialty soap
b. Puree d. Cream soup
14. Which of the following are thickening agents that cooked mixture of equal parts of fat and flour?
a. Roux c. Starches
b. Liaison d. Flour
15. Which of the following is a clear soup?
a. Bisques c. Cream
b. Bouillon d. pure
16. Thickening agents are used to thickens sauce to right consistency, which of the following is
thicken by gelatinization?
a. Arrowroot c. Flour
b. Cornstarch d. Beurre Mani
17. What is the proper storage of stocks?
a. Put it in the refrigerator when it is hot
b. Cool the stocks within two hours
c. Leave it uncovered for the first half-hour
d. Chilled stock should be frozen in 1 gal. amounts to be used for sauces.
18. What appropriate cooking time for white beef stock is being used?
a. 8 to 100 hours c. 3 to 4 hours
b. 6 to8 hours d. 45 minutes
19. It is a surgically unsexed male chicken
a. Stag c. Broiler
b. Pullet d. Capon
20. A male chicken with coarse skin
a. Stag c. Broiler
b. Pullet d. Capon
21. This is the breeding stock of turkey.
a. Old tom c. Capon
b. Old goose d. Hen
22. Goose that is more than 6 months old
a. Old tom c. Hen
b. Old goose d. Goose
23. It is referring to several kinds of fowl that are domesticated and used as food. It includes chicken,
turkey, duck, pigeon, and quail.
a. Game c. Poultry
b. Birds d. Broiler
24. It has soft, pliable, smooth skin and flexible breastbone cartilage, what kind of chicken is this?
a. Pullet c. Capon
b. Broiler d. Stag
25. Which chicken that classified according to age with 4 to 6 weeks old and weight mostly 1 lb.?
a. Pullet c. Capon
b. Broiler d. stag
26. Which is the following the most common, popular and largest group of poultry as to age degree
of maturity?
a. Chicken c. Turkey
b. Duck d. Goose

27. How many months did the broiler fowl provide meat suitable for stews or casserole?
a. 5 months c. 7months
b. 6 months d. 8 months
28. The following are the characteristics of quality poultry except,
a. Chicken must be free from bad c. Flesh is white
odor d. There are no pin feathers
b. There is black discoloration
29. As a buyer, first step in selecting of the good quality of a live poultry is
a. It has a clear eye c. The bone of the tip or bone is soft
b. Has fine and soft feet d. Small feathers
30. These are the poultry marketed that dressed, drawn, and processed for cooking?
a. Live poultry b. Ready to cook poultry
 c. Dressed poultry d. Drawn poultry
31. These are marketed poultry that should be healthy, alert, and well feathered.
a. Live poultry c. Dressed poultry
b. Ready to cook poultry d. Drawn poultry
32. These are chicken marketed either fresh or frozen.
a. Live poultry c. Dressed poultry
b. Ready to cook poultry d. Drawn poultry
33. This is form of chicken is available in most markets, it is also are slaughtered with head, feet,
blood, and feathers removed, but with visceral intact.
a. Live poultry c. Dressed poultry
b. Ready to cook poultry d. Drawn poultry
34. How do we define a whole chicken leg?
a. The first section between the shoulder and the elbow
b. An all-white meat portion composed of three sections: drumettes, midsection, and tip
c. It is the drumstick-thigh combination which differs from leg quarter as it down not contains
a portion of the back.
d. The birds are split from front to back through the backbone and kneel to produce halves
of approximately equal weight.
35. in fabricating the chicken, you should separate the_________ that is attached to breast from leg
a. Skin c. Breast
b. Wings d. Thigh
36. It is a types of food spoilage that are causes changes in color, texture, and flavor in food when
not cooked or used while fresh.
a. Enzymes c. Yeast
b. Oxidation d. Molds
37. Identify three micro-organisms responsible for contamination of food
a. Bacterial, mold, yeast c. Fungi, mold, oxidation
b. Fungi, yeast, enzymes d. Bacterial, fungi, enzymes
38. This are the following practices that helps prevent cross- contamination, which are not included?
a. Wash your hand thoroughly
b. Use one cutting or chopping board for poultry and another one for other food products.
c. Refrigerate promptly
d. Do not cook food in proper temperature
39. Which are practices being correct?
a. Use hot soapy water in washing your hands
b. Use the same cutting board for raw and cooked food
c. Wash cloth, dish towels and sponge s often in cold water
d. Do not use paper towels to clean up kitchen surface
40. It is the process of poultry that the body is immersed in hot water with the temperature of 60
degree Celsius or 140-degree Fahrenheit for about 1 minute.
a. Slaughtering c. Defeathering
b. Scalding d. Eviscerating
41. There are the following ways of removing feathers, EXCPET
a. Waxing c. Tweezers
b. Cutting d. Dry picking
42. The processing of killing and bleeding poultry.
a. Slaughtering c. Defeathering
b. Scalding d. Eviscerating
43. What is the next processing after slaughtering the poultry?
a. Slaughtering c. Defeathering
b. Scalding d. Eviscerating
44. When preparing the poultry for cooking, here are the step by step:
a. Slaughtering, Scalding, c. Eviscerating,Slaughtering,
Defeathering, Eviscerating, Scalding, Defeathering, deboning
deboning d. Scalding, deboning, Eviscerating,
b. Defeathering, Eviscerating, Slaughtering, defeathering
Slaughtering, Scalding, deboning
45. Which are the processed that removing the bones from poultry meat?
a. Defeathering c. Ready to cook
b. Boneless chicken d. Deboning
46. When slaughtering or for bleeding poultry, what tool is needed?
a. Cutting shears b. Tweezers
 c. Knife d. Waxing
47. Cooking in hot water below simmering and use to cook delicate foods.
a. Steaming c. Boiling
b. Simmering d. Poaching
48. The following are moist heat cooking techniques EXCEPT
a. Boiling c. Simmering
b. Steaming d. Deep frying
49. This cooking at boiling temperature of 212 Fahrenheit.
a. Poaching c. Steaming
b. Boiling d. Sautéing
50. Which dry heat methods that the food is constantly rotating as it cooks in an open fire?
a. Broiling
b. Grilling
c. Roasting
d. Steaming

KEY TO CORRECTIONS: COOKERY 10 TLE

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