Republic of the Philippines

Department of Education
Region IV-A CALABARZON
DIVISION OF

TECHNOLOGY AND LIVELIHOOD EDUCATION

COOKERY
GRADE 10
FOURTH QUARTER ASSESSMENT

Directions: Read and analyze the questions carefully. Write only the letter of your answer on the
space provided before each number.

_____ 1. Hillary will make homemade burger, so she decided to make a burger patty. What tool is
used to flip burger patty?
a. flipper c. rubber spatula
b. two-tine fork d. wooden spoon
_____ 2. Sandrix will cook Pork Sinigang for their lunch, what is the best tool to use in serving
soup?
a. serving spoon c. soup ladle
b. wooden spoon d. scooper
_____ 3. Michelle’s mother instructed her to go to the market early in the morning so she can buy
newly slaughtered meat. What kind of meat will Michelle buy?
a. chilled meat c. fresh meat
b. frozen meat d. cured meat
_____ 4. Cured meat is preserved by salting, smoking, or aging. Which of the following is the
purpose of curing meat?
a. Cured meat increases the risk of illness like cancer.
b. Curing is the cheapest method of food preservation.
c. Curing prevents the escape or entry of air in the meat.
d. Curing is to slow down spoilage and prevent the growth of microorganisms.
_____ 5. Which of the following is the best way to describe fresh meat?
a. Fresh meat has been frozen after slaughtered.
b. Fresh meat is packaged under modified or controlled atmosphere.
c. Fresh meat is preserved by chemical process using machines after being
slaughtered.
d. Fresh meat products have not undergone a stage of microbiological
stabilization.
_____ 6. Aldrin and his friends will be having a camping at Mt. Banahaw this weekend. What is the
most ideal food to bring?
a. Fresh meat c. Canned meat
b. Cured meat d. Frozen meat
_____ 7. Michael needs to buy beef that he will cook for his parents’ anniversary. Which of the
following meat cuts is the best for grilling, skillet, and stir-fry?
a. Rib cuts c. Chuck cuts
b. Sirloin cuts d. Brisket cuts
_____ 8. What do you call to the cuts that are broken down into individual cuts that you find at the
supermarket?
a. primal cuts c. secondary cuts
b. retail cuts d. tertiary cuts
_____ 9. Which of the following is a pork leg cut that has been preserved by wet or dry curing
usually serve during Christmas Season?
a. Lechon belly c. Cochinillo
b. Ham d. Steak
_____ 10. Which referred to the cut of meat initially spearated from the carcass of an animal?
a. primal cuts c. secondary cuts
b. retail cuts d. tertiary cuts
_____ 11. Joy wants to prepare a marinade with sweet fruity taste that is suitable for her children,
what marinade is perfect for it?
a. Bourbon Marinade c. Pork Chop Marinade
b. Mustard Marinade d. Pineapple Marinade

_____ 12. Which of the following marinades gives a sweet and salty taste?
 a. Bourbon Marinade c. Pork Chop Marinade
b. Pineapple Marinade d. Teriyaki Marinade
_____ 13. Why acid is important in marinades?
a. Because it belongs to the three components of marinades.
b. Because without acid, there will be no taste.
c. Because it breaks down the meat and tenderizes it.
d. Acid products are not important at all.
_____ 14. How many days is the ideal time for marinating meat?
a. 1 hour up to 2 days c. less than an hour
b. 2 hours up to 2 days d. maximum of 6 days
_____ 15. Why metal or copper is not the advisable material in marinating meat?
a. Because it is cheaper than the other tools applicable for marinating.
b. Because the acid ingredients in the marinade can react with copper or metal.
c. Because those materials symbolize how rich or not the person who do the
marinades.
d. Nothing to worry about, you can use anything you want.
_____ 16. Jasmine marinated pork chop two days ago. Does she need to wait for another two days
to cook the meat?
a. Yes, because the marinated sauce will give extra flavor when the meat is soaked for
4 days.
b. No, because Jasmine don’t want to cook it yet, maybe it will spoil or wasted if there
is no one to eat.
c. Yes, because after two days the marinade can start to break down the fibers of
the meat, causing it to become mushy.
d. No, the longer the marinades stay on the meat, the more it become tastier and
flavorful.
_____ 17. Patricia used barbeque marinades for her Ihaw-Ihaw business, after cooking the first
batch of barbeque, she noticed that there are lots of marinade mixtures left in the
container. She’s thinking of re-using the mixtures so she can save money and time in
preparing another mixture. Is it advisable to reuse the marinade mixture?
a. Yes, practically speaking because she can save money for not buying another
ingredients and spices for the new mixture.
b. No, Marinades are already in contact with raw ingredients, which may contain
harmful bacteria.
c. Yes, because it saves time by not preparing it all over again.
d. Maybe, it depends on how Patricia handles the mixtures very well.
_____ 18. Which of the following is NOT an effect of heat on meat?
a. Tenderizing connective tissue
b. Coagulation of protein
c. Roasts cooked at low temperature shrink less and loss less moisture
d. Maillard reaction is not evident
_____ 19. Agatha will use moist-heat method in cooking meat for dinner. What is she going to do to
avoid over-cooking?
a. Stand in front of stove so that she can monitor the meat.
b. Use two-tine fork from time-to-time to check if the meat is still raw or tender.
c. She needs to make sure that meat is simmered, not boiled.
d. Do not cook. Just order food from Food Panda so there is no hassle.
_____ 20. Francheska has an unexpected visitor coming for lunch. She decided to cook tenderloin cut
that has been stored in the freezer for five days already. She has an hour to cook and
applied high heat. What will happen to the meat given the situation?
a. the meat will harden and becomes tough
b. the meat will turn black
c. the meat will be more delicious
d. the meat will tenderize quickly
_____ 21. Which of the following cooking methods typically involves very high temperatures and short
cooking time?
a. Braising c. Boiling
b. Deep-frying d. Sauteing
_____ 22. Why would a chef add oil to meat which is low in fat?
a. to prevent mushiness c. to prevent dryness
b. to prevent crunchiness d. to prevent sogginess

_____ 23. Which refers to the doneness in meat when pressed with a finger, the meat is very soft with
 jelly like texture?
a. Medium c. Rare
b. Medium rare d. Well-done
_____ 24. Which refers to the doneness in meat when pressed with a finger the meat feels hard and
rough?
a. Medium c. Rare
b. Medium rare d. Well-done
_____ 25. Charlie and his family went to a summer vacation. They prepared barbeque, fish and even
seafoods that will cook in an open flame using charcoal. What cooking method is best to
use?
a. grilling c. broiling
b. roasting d. baking
_____ 26. Which refers to the doneness in meat when pressed with a finger, meat feels springy and
resistant?
a. Medium c. Rare
b. Medium rare d. Well-done

_____ 27. Eloisa started a food snack business in their barangay where she sells siomai and siopao
and other snacks. What cooking method did Eloisa used in cooking siopao and siomai?
a. simmering c. steaming
b. boiling d. stewing
_____ 28. Is it correct that using appropriate cooking method for the type of food being prepared is a
major part of culinary arts. Why?
a. Yes, because the module said it.
b. No, because the ingredients give more impact in cooking food.
c. No, because it depends on the budget on how are you going to cook the food.
d. Yes, because cooking method has a direct impact on the taste, texture,
appearance and flavor of food.
_____ 29. Which of the following is the best definition of recipe?
a. The list of the tools, utensils and equipment needed in cooking.
b. The set of ingredients, portions and sizes of preparing food.
c. The set of instructions that describes how to prepare or make something.
d. The total markup of the food in terms of costing.
_____ 30. Which is NOT a factor affecting choice of cooking method in meat?
a. Cuts of meat c. Desired Quality
b. Fat Content d. Water Content
_____ 31. Why is it important to follow the recipe when cooking?
a. No need. Because cooking is an easy job.
b. Nothing is important, as long that you knew the technique then so be it.
c. Because the recipes are from the hard work of chef so we need to follow.
d. Because measured ingredients in a recipe not only produce consistency but
control food cost and profit.
_____ 32. What do you call a large joint of meat or poultry, usually served as the main dish with a
meal?
a. Side Dish c. Grosse piece
b. Centerpiece d. Garnish
_____ 33. Which of the following statements best explains the basic principles of platter
presentation?
a. It must look unsavory and unpleasant.
b. Attractive platter is made of copper and plastic.
c. The food should be quick to serve, so customers can enjoy it immediately.
d. Presentation must have three elements; centerpiece, serving portion and side
dish.
_____ 34. Which is the best reason why you need to follow the principles of platter presentation in
presenting food?
a. It depends upon the situations, needs or situations of clients.
b. Everyone has his/her own style of presenting their food aesthetically. Just do what
you like.
c. It depends upon the mood of food presenter if he/she wants to make the food
presentable.
d. It is easier to identify the origins of a neatly presented plate of food, so it is
more likely to stimulate the hunger response from your customers.

_____ 35. Which of the following is the general rule in plating when it comes to portion sizes?
 a. Use large plate so you can get anything that you like on the buffet table.
b. The whole part of the food on the plate should comprise of carbohydrates, desserts
and small amount of protein.
c. Half of the food on the plate should comprise of vegetables, one fourth meat
or another protein, and one fourth starch.
d. The half of the food on the plate should comprise of meat, one fourth starch or
another protein, and one fourth vegetable.
_____ 36. Which of the following best describes Maillard reaction?
a. A process involving the oxidation of fats and oils.
b. The breakdown of starch into simpler sugar.
c. A chemical reaction between proteins and carbohydrates.
d. A reaction caused by the exposure of food to high temperature.
_____ 37. Ashley will present meat dishes for their performance task in TLE but, she is confused on
what plate to use. Which plate will she consider before presenting the dish?
a. assorted plates c. expensive decorative plates
b. white plates d. plates that are available in the school
canteen
_____ 38. Which of the following is NOT belong in presenting meat dishes hygienically?
a. In cleaning, making sure your hands, surfaces and equipment are clean before,
during and after cooking.
b. In cooking, making sure food is cooked throughout to kill harmful bacteria.
c. In chilling, making sure foods are stored at the correct temperature to prevent
growth of harmful bacteria.
d. In storing, make sure that the foods are in room temperature for a long period
of time.
_____ 39. Which of the following is the CORRECT statement about timing in food presentation?
a. In food presentation, its ok to take your time until you finish what you like to do to
the food.
b. In food presentation, it’s okey not to focus too much on the garnish because the
clients will not eat it anyway.
c. Don't take too much time to decorate or plate a dish because the clients may be
mad for waiting too long to their foods.
d. Don't take too much time to decorate or plate a dish as it can make the food
turn cold when it’s supposed to be served hot and vice versa.
_____ 40. Which of the following is NOT included in correct presenting meat dishes?
a. Food that is plated and presented well is more attractive to customers and can set
the tone for the entire restaurant.
b. Presentation and plating can draw attention to the specific ingredients in a dish,
whether for aesthetic or practical reasons.
c. A strong grasp of plating and presentation techniques is vital for continued
professional development.
d. The taste and flavoe of the meat dish are not affected by its presentation.
_____ 41. Which of the following refers to excess meat scraps that have been cut from larger pieces
of meat and are too small to be sold individually?
a. meat excess c. meat trimmings
b. meat barding d. meat cutting
_____ 42. Andrea celebrated her birthday over dinner with her family and few friends. After the
occasion, there are lot of leftovers including meat dishes. How is she going to store the
leftovers?
a. Put in container and leave in room temperature.
b. Cover with other plates and wait till tomorrow.
c. Put the leftover in clean container and put in refrigerator.
d. Just throw the leftovers so there is nothing to think about.
_____ 43. Cryovac packing, also known as vacuum packaging is a method of packaging food
products in a sealed, airtight bag or pouch. It is the process involves removing air from
the package before sealing it. What is the primary purpose of cryovac packing?
a. To enhance the visual appeal and presentation of food items.
b. To create a vacuum seal for effective transportation and storage.
c. To preserve the freshness and extend the shelf life of food products.
d. To provide a protective barrier against physical damage or contamination.
_____ 44. What does the systematic freezing of food is required for long term storage?
a. expensive refrigerator c. big cooler
b. special freezing equipment d. special chiller
_____ 45. Why processed food held in storage should be well-covered or wrapped?
a. So that it will not lose.
b. To make it looks good in storage.
c. To make it easier to identify when getting meat in the freezer.
d. To keep it from absorbing odors and flavors from other foods.
_____ 46. Why is meat covered in plastic or foil before being frozen or refrigerated?
a. To allow the meat to absorb flavors.
b. To improve meat’s apperance and easthetic appeal.
c. To prevent freezer burn and moisture loss in the meat.
d. To keep the meat from touching other foods inside the freezer or refrigerator.

_____ 47. This can be stored at room temperature in a cold place and hold their eating quality for
several months.
a. Canned goods c. Fresh meat
b. Dried foods d. Perishable fish
_____ 48. The FIFO (First-In, First-Out) system of inventory management serves what main purpose?
a. To lower the total cost of maintaining inventories.
b. To give high-value items precedence over low-value ones.
c. To reduce the danger of stock expiration and obsolescence.
d. To make sure that the most recent purchases are put to use or sold first.
_____ 49. Which of the following is NOT a high standard practice of sanitation?
a. See to it that physical equipment and layout are conducive to sanitary practices.
b. Handle, store, and refrigerate food properly to prevent spoilage and contamination.
c. Safeguard the food during distribution and service.
d. Leave the meat in room temperature.
_____ 50. What is referred to as the flesh of cattle (beef and veal), sheep (lamb), and pigs (pork) used
as food?
a. chicken c. seafoods
b. meat d. vegetables
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
DIVISION OF LUCENA CITY

TECHNOLOGY AND LIVELIHOOD EDUCATION

COOKERY
GRADE 10
FOURTH QUARTER ASSESSMENT
S.Y. 2022-2023

KEY TO CORRECTION

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