Republic of the Philippines

Department of Education
REGION II – CAGAYAN VALLEY
SCHOOLS DIVISION OF SANTIAGO CITY
RIZAL NATIONAL HIGH SCHOOL
RIZAL, SANTIAGO CITY

SUMMATIVE EXAM
2023 – 2024
I. MULTIPLE CHOICE: Choose the best answer. Write the letter of your answer in your answer sheet. Answer the
questions with honesty.
1. What term is used for flesh cattle (beef and veal), sheep (lamb), and pigs (pork)? A. met B. meat C. meet D. Mite
2. What part of the meat gives juiciness and flavor? A. Fats B. protein C. carbohydratea D. Water
3. Which of the following market forms of meat does not undergo chilling?
A. cured meat B. fresh meat C. frozen meat D. processed meat
4. What part of the meat helps you identify the less tender cuts? A. bone B. fat C. flesh D. ligament
5. What part of the meat has the greatest amount of quality protein? A. Bone B. Fat C. Flesh D. Ligament
6. It is long – bladed hatchet or a heavy knife used by a butcher?
A. butchers knife B. chopper knife C. cleaver knife D. set of slicing knife
7. What cut of meat belongs to the internal organ? A. less tender cuts B. tender cuts C. tough cuts D. variety cuts
8. It is a tool used for cutting through bones? A. butcher knife B. chef knife C. cleaver D. utility knife
9. It is a knife used for general purposes? A. Butcher knife B. Chef knife C. Cleaver D. Utility knife
10. It is used in carving roasts chicken and duck? A. Carving knife B. Cleaver knife C. Slicer D. Utility knife
11. What do we call to the meat of swine? A. Beef B. Carabeef C. Chevon D. Pork
12. What animal produces Veal? A. Cattle over 1 year old B. Goat C. Sheep D. Young calf
13. It is commonly called the Deer meat? A. Beef B. Carabeef C. Chevon D. Pork
14. What do we call to the meat of cattle over 1 year old? A. Beef B. Carabeef C. Chevon D. Pork
15. It is called as the meat of sheep? A. Chevon B. Carabeef C lamb D.. Pork
16. Where should meat products be stored? A. crisper B. cold shelf C. dry shelf D. freezer
17. Use attractive platter presentation made of metals, mirrors, plastic or wood, and ____. A. china B. pan C. platter D. setting
18. The act of serving or arranging portions of the main food item artistically. A. slicing B. garnishing C. setting D. pan
19. The act of serving or arranging food item artistically in a plate for one diner?. A. platting B. garnishing C. setting D. pan
20. Which of the following is the tenderest cut of beef? A. chunk B. round cut C. sirloin D. tenderloin
21. When buying meat, which of these is first to consider? A. brand B. price C. quality D. round cut
22. A type of an animal that usually slaughtered in the slaughter house? A. a carabeef B. a carcass C. a pork D. a poultry
23. In preservation, which method is the most common and simpliest way of preserving meat.
A. Curing B. drying C. refrigerating D. salting
24. How many days, month or months is the recommended storage of a canned meat products?
A. 3 to 4 days B. 21 days C. 1 month D. 12 months
25. How many days, month or months is the recommended storage of a fresh pork products?
A. 2 days B. 3 to 4 days C. 3-6 months, in original package D. 12 months
26. How many days, month or months is the recommended storage of tender cured ham?
A. 2 days B. . 1-6 weeks, tightly-wrapped C. 3-6 months, in original package D. 12 months
27. What is the recommended temperature storage of cured bacon products? A. 3 – 4 °c B. .18 ° C. 33 °c D. 37 °c
28. Which of the following statements below does NOT hygiene practices in storing meat products.
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. Wash and sanitize dishes, glasses, utensils, and equipment only after usage.
29. These are taken from the internal organs of animals, What is being asked?
A. less tender cuts B. tender cuts C. tough cuts D. variety cuts
30. Jace went to the market to buy meat which of these characteristics of good quality pork will be her basis in buying?
A. breast is plump B. flesh is pink C. no foul odor D. texture is fine and firm
31. It is an oil-acid mixture which is used to enhance the flavor of meat. Which one is being asked?.
A. brine solution B. marinade C. salt and calamansi D. soy sauce and vinegar

32. Carla wants to marinate the chicken. What are the three basic marinade components she needs?
A. acid, oil, spices B. acid, starch, spices C. vinegar, flour, acid D. wine, acid, and spices

33. Which of the following meat cuts requires long and slow cooking temperature?
A. less tender B. slightly tough C. tender D. tough
34. What microorganism is found not only in raw meat but in food handlers with poor personal hygiene?
A. bacteria B. garnish C. meat D. sanitation
35. The following are effects of heat on meat, EXCEPT?
A. high heat toughens and shrinks protein and results in excessive moisture loss.
B. roasts cooked at low temperature shrink less and lossless moisture.
C. tenderizes connective tissue
 D. toughen the connective tissue
36. Which of the following statement is NOT true about platter presentation?
A. centerpiece may be an uncut portion of the main food item.
B. garnish, arranged artistically in proportion to the cut slices.
C. slices or serving portions of the main food item, arrange artistically
D. one portion cannot be removed without ruining the arrangement.
37. How will you cook the meat using the braising method?
A. meat to be cooked is partially covered with liquid and then simmered slowly at a low temperature.
B. meat to be cooked is then placed in a basket suspended above the liquid and the pot covered.
C. cooking meat where the water reaches its highest possible temperature of 212°F.
D. cooking meat in liquid that is a bit hotter from 180°F to 205°F
38. How to avoid monochromatic color scheme when plating?
A. add a serving or two of fruits and vegetables is a fantastic and easy way to add pops of color.
B. avoid putting the food up to the brim.
C. sprinkle of fresh chives, parsley, dill, or mint
D. think ahead about the colors you want to feature on the plate and challenge yourself to have as much color as possible.
39. Arrange it in a way that you can deep fry the meat following the correct steps?
a) heat the pan for a minute, then add a small amount of fat and let it gets hot as well, before adding the food to the pan.
b) food to be quite close to the heat source or open flame.
c) use hot, dry air to cook food roasting and baking
d) submerging the food in hot, liquid fat
A. a – d – c – b B. a – b – c – d c. b – c – d – a d. c – d – a – b
40. The following is the correct way of washing meat. Arrange it in a chronological order?
a) wash meat is when it comes into contact with blood during preparation.
b) dry the food thoroughly with absorbent kitchen paper after washing.
c) cut into cubes for various types of casseroles, stems, curries, and dishes such as steak, kidney pie and pudding.
d) keep the meat in a cold surface for an immidiate preservation
A. b – c – d – a B. a – b – c – d C. c – d – a – b d. d – a – b – c