2nd Diagnostic Test in TLE 9 - Cookery

Name: _____________________________________ Date: ____________

General Directions: Read the questions carefully and choose the letter of the correct answer. Write your answers on a
separate sheet of paper.

1. Plant or part of plant used as food by humans or other animals.

a. Fruits c. Vitamins
b. Vegetable d. Flower
2. Which of the following belongs to cabbage family?
a. Broccoli c. Brussels sprout
b. Cauliflower d. All of the above
3. First step in preparing vegetables for cooking.
a. Washing c. Cutting
b. Peeling d. Soaking
4. What is thawing?
a. to lose stiffness, numbness or impermeability by being warmed
b. soft and squishy
c. Cooking direct from oven
d. all of the above
5. This cut is done with a straight, downward cutting motion.
a. Chopping c. Dicing
b. Mincing d. Chiffonade
6. This is a carbohydrate-rich vegetable.
a. Olive c. Legumes
b. Mushrooms d. Tubers
7. This tool is used for paring vegetables.
a. Paring knife c. Carving knife
b. Chef’s knife d. Kitchen knife
8. This tool is used for steaming vegetables.
a. Steamer c. Oven
b. Saute pan d. Bowls
9. This cut is done in producing very fine cut usually for onions and garlic.
a. Chopping c. Dicing
b. Mincing d. Chiffonade
10. The following are signs of a fresh fish, EXCEPT ________.
a. Eyes are clear, shiny and bulging
b. Texture of flesh is firm or elastic
c. Shiny scales, and tightly cling, on skin
d. Fresh and foul odor
11. 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.
12. Which of the following is the third step in opening an oyster?
a. Cut muscle from bottom cup.
b. Insert oyster knife at hinge slowly but firmly
c. Push knife into oyster and slice muscle from top shell
d. Twist knife handle to open the oyster.
13. Which of the following is a characteristic of 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
14. Which of the following seafood is cooked with just enough heat to keep it juicy and plump?
 a. fat fish c. lean fish
b. flat fish d. shellfish
15. What cooking method is suited to fat fish?
a. Baking c. Boiling
b. deep -frying d. sautéing
16. Which of the following enhances baked fish when served?
a. Butter c. Cream
b. lemon d. sauce
17. Which is basted to baked lean fish to help prevent it from drying?
a. Butter c. Cream
b. soy sauce d. tomato sauce
18. How many colors are suggested on a plate to make it balanced?
a. four to five c. one to two
b. three to four d. two to three
19. The following are guidelines to attractive plating, except ___________.
a. Keep food off the rim of the plate.
b. Arrange the items for the convenience of the customer.
c. Keep it extravagant.
d. Add gravy or sauce attractively.
20. How often will you change the crushed ice used in storing fish?
a. Daily c. weekly
b. every other day d. hourly
21. FIFO stands for?
a. First In, Fast Out c. First In, First Out
b. Food In, Fast Out d. First In, Food Out
22. How many days must a fish be stored in freezer to retain its freshness?
a. 1 to 3 days c. 2 to 3 days
b. 1 week d. 1 to 2 days
23. How many months does a frozen fat fish can be stored in freezer?
a. 2 months c. 4 months
b. 6 months d. 8 months
24. Why do you think that a frozen fish must be kept in wrapped container?
a. To be organized
b. To prevent from freezer burn
c. To have uniformity
d. To prevent from decaying

--- TEST ENDS HERE! GOOD LUCK!!! ---