DEPARTMENT OF EDUCATION Score: ______

Division of Taguig / Pateros

PALAR INTEGRATED SCHOOL
S.Y. 2023-2024
FOURTH PERIODIC TEST IN TLE 10 COOKERY

Name: Grade and Section: Date:

Directions: Read and analyze the questions carefully. Write only the letter of your answer on the space provided.
____ 1. Marie’s daughter requested a homemade burger, so she decided to make a burger patty. What tool is she going to use to
flip?
the burger patty?
a. flipper b. two-tine fork c. rubber spatula d. wooden spoon
____ 2. Marisol cooks Sinigang na Baboy for their lunch, what is the best tool to use to serve the soup?
a. serving spoon b. wooden spoon c. ladle d. scooper
____ 3. Melissa instructed by her mother to go to the wet market early in the morning so she can buy newly slaughtered meat.
Melissa is expected to buy______________.
a. chilled meat b. frozen meat c. fresh meat d. cured meat
____ 4. Cured meat preserved by salting, smoking or aging. Which of the following is the goal of curing meat?
a. Curing is to slow spoilage and prevent the growth of microorganisms.
b. Curing prevents the escape or entry of air in the meat.
c. Cured meat increases the risk of illness like cancer.
d. Curing modified or controlled atmospheres to preserve the product against microbial deterioration and spoilage and also
to control food-borne pathogens.
____ 5. Which of the following is the best way to describe the fresh meat?
a. Fresh meat is packaged under modified or controlled atmospheres to preserve the product against microbial deterioration.
b. Fresh meat products have not undergone a stage of microbiological stabilization like cooking or drying.
c. Fresh meat means meat which has been frozen after slaughter to a temperature of minus 8 degrees Celsius or below.
d. Fresh meat preserved by chemical process using machines after being slaughtered.
____ 6. Tracy and his friends will be having a camping at Mt. Arayat this weekend. What is the most ideal food to bring that is less
hassle and easy to prepare?
a. fresh meat b. cured meat c. canned meat d. frozen meat
____ 7. Louie needs to buy beef that they will cook for their parents’ anniversary. Which of the following meat cut is the best for
grilling, skillet and stir-fry with high, dry heats?
a. rib cuts b. sirloin cuts c. chuck cuts d. brisket cuts
____ 8. What do you call to the cuts that are broken down further into individual retail cuts that you find at the grocery store?
a. Primal cuts b. Tertiary cuts c. Secondary cuts d. Intermediate cuts
____ 9. Which of the following is a pork leg cut that has been preserved by wet or dry curing usually serve at Christmas Season?
a. Lechon belly b. Ham c. Cochinillo d. Steak
____ 10. Why sheep breast cut is the best for slow roasting?
a. Because sheep breast part is in demand to the market.
b. Because sheep breast accounts for over a third of the weight of the whole carcass.
c. Because sheep breast is a valuable cut due to its mouth-watering tenderness, intense flavor, and rich amounts of vitamin
B12.
d. Because sheep breast cut is from the lower part of the front half of the lamb tends to be quite fatty, but it’s oh so
flavorful.
____ 11. Jovelo wants to prepare a marinade with sweet fruity taste that suitable for her children, what marinades is perfect for it?
a. Bourbon Marinade b. Mustard Marinade c. Pork Chop Marinade d. Pineapple marinade
____ 12. Which of the following marinade works particularly well with pork and poultry?
a. Bourbon Marinade b. Mustard Marinade c. Pork Chop Marinade d. Pineapple 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. Twyla bought seafoods and fish in the wet market and wants to cook it extra special for her visitors. She wants to make it
tastier and more flavorful, so she marinates it. What is the important thing that that she needs to apply in marinating fish
and seafoods?
a. Elma needs to handle the ingredients very well so there is no waste in the ingredient.
b. Seafood and fish should be marinated for no longer than one hour because it is naturally quite tender and can become
mushy if marinated too long.
c. must marinate the fish and seafoods for more than two hours to absorb the ingredients.
d. Seafood and fish are so delicate so better not to marinate it, just fried or add soup.
____ 15. Why we need to use a non-reactive container - steer clear of aluminum, copper, or cast iron instead of metal or copper
when marinating?
a. Because it is cheaper than the other tools applicable for marinating.
b. Because the acidic 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. Dinah prepared a pork chop marinade two days ago and she placed it in refrigerator. She doesn’t want to cook it yet but
she remembers her mother saying that it should not be exceeded in two days. Is she needs to cook it or not? Why?
a. Yes, because mothers know best.
b. No, because Maribel 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. Celeste used barbeque marinades for her ihaw-ihaw business, after cooking the first batch of barbeque, she noticed that
there are lots of marinades 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 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 Leona handles the mixtures very well.
____ 18. The following are the effects of heat in meat EXCEPT___________.
a. It tenderizes connective tissue if moisture is present and cooking is slow.
b. It coagulates protein.
c. Roasts cooked at low temperature shrink less and loss less moisture.
d. The protein will become overcook.
____ 19. Sistine will use moist-heat method in cooking lean meat cut 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 time-to-time to check if the meat is still raw or tender.
c. She needs to make sure that meat should be simmered, never boiled.
d. Do not cook. Just order food from Food Panda so there is no hassle.
____ 20. Janice has an unexpected visitor coming for lunch. She decided to cook the tenderloin in the freezer. Since she only has
less than hour left, she cooks the meat in high heat temperature where the meat become tough and hard to eat. Which of
the following BEST explain what happened?
a. Because high heat toughens and shrinks protein and results in excessive moisture lost.
b. Because she didn’t thaw first the meat before cooking.
c. Because she cooks in a very short period of time.
d. Because high heat should not be applied in rush cooking method.
____ 21. Which of the following is typically involve very high temperatures and short cooking times?
a. Moist-heat cooking method
b. Tantyahan cooking method
c. Old-Style cooking method
d. Dry-heat cooking method
____ 22. Zeny added oil to meats that low in fat to prevent _______________.
a. mushiness b. crunchiness c. dryness sogginess
____ 23. Jonalyn bought tough cuts of meat like beef brisket or lamb shank, what cooking techniques is she going to apply to make
it tender?
a. Cook it in a boiling water with langka leaves just like her grandmother did in tenderizing meat.
b. Deep fried the meat so that it became crunchy and easy to bite.
c. Submerge in water for a long period of time until its fiber became mushy.
d. She needs to be cooked slowly, at low heat, for a long time, and with plenty of moisture.
____ 24. Francis will cook the piece of loin with the use of heated pan and animal fat. The cooking method that Arjo will used in
cooking is___________
a. broiling b. grilling c. roasting d. pan-frying
____ 25. Marc and his family went to a summer vacation. They prepared barbeque, fish and even seafoods that will cook in an
open flame using charcoal. The cooking method that Gerry’s will used in cooking meat is___________?
a. grilling b. roasting c. broiling d. baking
____ 26. Zylle will cook Pork Kare Kare but the meat that she bought looks tough so she cooks it first to the water that reaches its
highest possible temperature of 212°F. The cooking method that Zylle’s use is ____________.
a. simmering b. boiling c. stewing d. braising
____ 27. Maricar started a food snack business in their barangay where she sells siomai and siopao and other snacks. What cooking
method did Maricar used in cooking siopao and siomai?
a. simmering b. boiling c. steaming d. stewing
____ 28. Is it correct that using appropriate cooking method for the type of food being prepared is a major part of the culinary arts.
Why?
a. Yes, because the module said so about cooking method.
b. No, because the ingredients give more impact in cooking food.
c. Yes, because cooking method has a direct impact on the taste, texture, appearance and flavor of food.
d. No, because it depends on the budget on how you are going to cook the 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. The following are the Factors Affecting Choice of Cooking Methods in Meat, EXCEPT____________.
a. Cuts of meat b. Fat content c. Desired Quality d. Water content
____ 31. Why is it important to follow a recipe when cooking?
a. Because measured ingredients in a recipe not only produce consistency but control food cost and profit.
b. Because the recipes are from the hard work of chef so we need to follow.
c. Nothing is important, as long that you knew the technique then so be it.
d. None of the above.
____ 32. Which of the following is NOT belong in the presentation elements of food.
a. Side Dish b. Serving Portion c. Centerpiece d. Garnish
____ 33. The following are the basic principles of platter presentation, EXCEPT____________.
a. It must look attractive and appropriate not only by itself, but among other presentations on the table.
b. Attractive platter is made of metals, mirrors, China, plastic or woods, presentable and suitable for use with food.
c. The food should be easy to handle and serve, so one portion can be removed without ruining the arrangement.
d. Presentation must have three elements; centerpiece, serving portion and side dish.
____ 34. There are guidelines needs to follow in presenting platter, is it really need to consider the principles of platter presentation
when presenting food?
a. No, everyone has their own style of presenting their food aesthetically. Just do what you like.
b. Yes. It's 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.
c. Sometimes. It depends upon the mood of food presenter if he/she wants to make the food presentable.
d. Maybe. It depends upon the situations, needs or situations of clients.
____ 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 in buffet table.
b. The half of the food on the plate should comprise of vegetables, one fourth meat or another protein, and one fourth
starch.
c. The whole part of the food on the plate should comprise of carbohydrates, desserts and small amount of protein.
d. The half of the food on the plate should comprise of meat, one fourth starch or another protein, and one fourth vegetable.
____ 36. Veronica’s group in TLE will cook pork chop with side dishes, but they are not focus that’s why the porkchop burnt. They
knew that it will be hard to present burnt food. Why do we need to cook fried foods carefully in terms of presentation?
a. Because it’s hard to cook when you know that you are not focus.
b. Because it’s easy to cook.
c. Because underdone or overcooked fried foods are difficult to present in an appealing way.
d. Because its meat become tough and hard to eat when burnt.
____ 37. Gian will present meat dishes for their performance task in TLE next Monday, but she still confuses on what plate she’s
going to use. Is it really necessary to think about the plates that she’s going to use, why?
a. Yes, she can choose white plates because white plates don't compete visually with the food you're serving because it
provide contrast, making colors appear brighter and textures more interesting.
b. No, just choose plates that available in your canteen. The simpler the better. The teacher will appreciate simplicity of
plates.
c. Yes, she can choose expensive decorative plates. These kinds of plates will catch attention to the ratees so that they will
not focus on the food you served.
d. No. Just use assorted plates. The more the colorful plates the better.
____ 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, making 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. 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.
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. In food presentation, it’s okey not to focus too much on the garnish because the clients will not eat it anyway.
____ 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. All the statements are correct.
____ 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 b. meat barding c. meat trimmings d. meat cutting
____ 42. Mersa 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 freezer.
d. Just throw the leftovers so there is nothing to think about.
____ 43. Cryovac is food-industry shorthand for ___________.
a. vacuum pack b. ziplock c. special pack d. tetra pack
____ 44. The systematic freezing of food in quantity for long-term storage requires______________.
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. To keep them from absorbing odors and flavors from other foods.
b. To make it looks good in storage.
c. To make it easier to identify when getting meat in the freezer.
d. So that it will not lose.
____ 46. Which of the following is the reason why we should wrap meat in plastic or in a foil?
a. To prevent the occurrence of freezer burn.
b. To avoid having a pulpy texture that comes from loss of moisture.
c. Both A and B
d. None of these.
____ 47. This can be stored at room temperature in a cold place and hold their eating quality for several months.
a. fresh meat b. canned goods c. dried foods d. perishable fish
____ 48. Venchu works in a fast-food chain where practiced the use of FIFO in their meat. FIFO means_____________.
a. Fine In, Fine Out c. First Batch, Fast Batch
b. Fill In, Fill Out d. First In, First Out
____ 49. To achieve high standards of sanitation, the following measures should be strictly observed EXCEPT__________.
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. Teacher Ness will rate the performance tasks of her students. For fair evaluation she will use a type of scoring guide that
assesses and articulates specific components and expectations for an assignment. Teacher Ness will use_________.
a. Rubric b. Checklist c. scoring board d. pen and paper