`Republic of the Philippines

Department of Education
Region VII—Central Visayas
Division of Cebu Province
District of Sibonga
MANGYAN NATIONAL HIGH SCHOOL
Mangyan, Sibonga, Cebu
SUMMATIVE TEST IN TLE 10 FOR SLHT’s 1, 2, 3 & 4

Name: ________________________________________________________________ Grade & Section:

________________________
SLHT 1
Directions: Identify the following choose your answer from the box below. Write the letter of your answer on the
space before each number.

A. Carbohydrates C. Collagen E. Connective Tissue G. Dicing I. Elastin

B. Fat D. Fine grained meat F. Lean meat H. Seasoning J. Slicing

_________1. The main source of flavor in meat.

_________2. It is composed of small fibers bound in small fibers.
_________3. It is the addition of salt and white or black pepper to improve the flavor of food.
_________4. These are network of proteins that bind the muscle fibers together.
_________5. It is composed of long, thin muscle fibers bound together in bundles.
_________6. A yellow connective tissue and is not broken down in cooking.
_________7. Cutting of meat into cubes for various types of casseroles, stems, curries, and dishes.
_________8. Cutting of meat by determining the direction of the grain and cut across the grain.
_________9. A white connective tissue that dissolves or breaks down by long, slow cooking with liquid.
_________10. It plays a necessary part in the complex reaction, which takes place when meats are browned by
roasting, broiling or sautéing.
Directions: Match column A with column B to identify kinds of meat. Write the letter of your answer on the space
before each number.

A
B
1. flesh of young calf a. Beef

2. meat from deer/goat b. Carabeef

3. meat from domestic pigs c. Chevon

4. meat from cattle over one year old d. Lamb

5. meat from carabao e. Pork

6. meats of domesticated sheep f. Veal

SLHT 2
TEST I. Directions: Fill in the blanks. Choose your answer from the words written in the box below.

carbohydrates entrée firm

chemical chiller
grosses niacin protein simple soft
1. Both hot and cold entrees are frequently described as___________________ dishes on the menu.
2. _____________________________ is obtained from tryptophan, an amino acid plentiful in meats and milk.
3. Meat is medium when pressed with a finger and feels __________and there is a definite resistance.
4. Processed meat is preserved by __________________________process.
5. Meat contains very little ___________________.
6. Meat is rare when pressed with a finger, and it is very_______________________________ with jelly like
texture.
7. Chilled meat is placed in ______________________or slightly cold.
8. High-quality _________________________is the major constituent of meat after water.
9. In the classical menu, the term______________________________ refers to the courses after the Grosse piece.
10. The___________________________________________pieces which are prepared in single large pieces.
SLHT 3
TEST I. Directions: Classify whether the following methods of cooking meat is Dry method or Moist method.

_______________ 1. Braising _______________ 6. Grilling

_______________ 2. Steaming _______________ 7. Simmering
_______________ 3. Deep- Frying _______________ 8. Sautéing
_______________ 4. Boiling _______________ 9. Broiling
_______________ 5. Baking _______________ 10. Roasting

TEST II. Directions: Identify the following. Choose your answer from the box below.

Acid Braising Deep-frying Dry heat method Pan-frying

Herb/spices Marinade Marinate Moist heat method Oil

__________________________1. A sauce in which food is soaked before cooking.

__________________________2. This method of cooking that uses a very hot pan and a small amount of fat to cook
the food very quickly.
__________________________3. Any cooking technique where the heat is transferred to the food item without using
any moisture.
__________________________4. This protects and preserves the food while marinated and also when it’s being
cooked.
__________________________5. Any technique that involves cooking with moisture, whether it's steam, water,
stock,
wine or some other liquid.
__________________________6. It gives a marinade its unique flavor and zest.
__________________________7. Is a form of moist-heat cooking in which the item to be cooked is partially
covered with liquid and then simmered slowly at a low temperature.
__________________________8. It means to soak food in a marinade.
__________________________9. It is important as it breaks down the meat and tenderizes it.
__________________________10. It involves submerging food in hot, liquid fat.

SLHT 4
TEST I. Directions: Following the classic food plating, label the following food presentation and
determine where can we place the main dish or protein, the starch, and the vegetables.

Hint:
Main/ Protein: Between 3-9 o’clock
Starch: Between 9-11 o’clock
Vegetables: Between 11-3 o’clock
TEST II. Directions: Read each item carefully. Write only the letter of the correct answers on the space provided.

1. What do you call to the uncut portion of the main food item?
a. centerpiece b. decoration c. garnish d. serving portions
2. What do you call to an item or substance used as a decoration or embellishment accompanying a prepared
food dish or drink?
a. centerpiece b. decoration c. garnish d. serving portions
3. What do you call to the term used which refers to the other elements on the plate such as garnishes, sauces
and even the plate itself?
a. sauce b. serve c. slice d. support
4. Which of the following is NOT a purpose of a garnish?
a. Intensifies main flavor c. Increases overall profit margin
b. Complements main dish color flavor, texture d. Visual appearance
5. When planning the overall design of the plate, which of the following should NOT be considered?
a. arrangement b. color c. overall cost d. shapes and height