LONG QUIZ IN COOKERY 10

NUMBER 1

NAME:___________________________________________________ SCORE:_____________
SECTION:________________________________________________ DATE:_______________

Part I: Classify the tools and equipment written inside the box.
ladle chopping board mixing bowl ] refrigerator
freezer kitchen shear steamer deep fryer
oven blender

TOOLS EQUIPMENT

Part II. Identify the following terms.

______1. Meat from domesticated pigs, typically high in fat, commonly slaughtered one year or less of age to ensure
tender cuts.
______2. Meat from cattle over one year old.
______3. A flesh of a young calf, 4-5 months old. Because of its age, it is considered by some to be the finest meat.
______4. Meats of domesticated sheep.
______5. This meat is from matured sheep.
______6. This meat is from carabao.
______7. This meat is come from goat and dear.
______8. White connective tissue that dissolves or breaks down by long, slow cooking with liquid.
______9.This is yellow connective tissue and is not broken down in cooking.
______10. .These are network of proteins that bind the muscle fibers together.

Part III. Enumerate the following terms.

Enumerate the five (5) nutrient content of meat. Give five (5) Different Preparation Method of Meat
1. 1.
2. 2.
3. 3.
4. 4.
5. 5.

Part IV. Essay. 10pts

Answer the question “How can you apply the different preparation method of meat in your daily lives?”

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Prepared by
 ANSWER KEYS

Part I: Classify the tools and equipment written inside the box.
ladle chopping board mixing bowl ] refrigerator
freezer kitchen shear steamer deep fryer
oven blender

TOOLS EQUIPMENT
ladle refrigerator
chopping board freezer
mixing bowl deep fryer
kitchen shear oven
steamer blender
Part II. Identify the following terms.
1. Pork
2. Beef
3. Veal
4. Lamb
5. Mutton
6. Carabeef
7. Chevon
8. Collagen
9. Elastin
10. Connective Tissue

Part III. Enumerate the following terms.

Enumerate the five (5) nutrient content of meat. Give five (5) Different Preparation Method of Meat
(any of the following)
1. Protein 1. washing
2. Fat 2. dicing
3. Carbohydrate 3. slicing
4. Vitamins 4. trimming
5.Minerals 5. skinning
6. seasoning
7. coating

Part IV. Essay. 10pts (answer may vary)

Answer the question “How can you apply the different preparation method of meat in your daily lives?”

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