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Unit Test

This document contains a quiz on tools, equipment, and techniques for preparing vegetable dishes. The quiz has multiple choice, identification, true/false, and enumeration questions. It covers topics such as identifying vegetables, proper hand washing, knife cuts, nutrients in vegetables, and factors to consider when selecting vegetables. Students are instructed to write their answers on a separate sheet of paper and not in the test itself. They are wished good luck on the quiz.

Uploaded by

Ivy Metchellyn Olazo
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73 views2 pages

Unit Test

This document contains a quiz on tools, equipment, and techniques for preparing vegetable dishes. The quiz has multiple choice, identification, true/false, and enumeration questions. It covers topics such as identifying vegetables, proper hand washing, knife cuts, nutrients in vegetables, and factors to consider when selecting vegetables. Students are instructed to write their answers on a separate sheet of paper and not in the test itself. They are wished good luck on the quiz.

Uploaded by

Ivy Metchellyn Olazo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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QUIZ NO.

2 IN TLE 10 (COOKERY)

INSTRUCTION: Please do not write anything in this test paper. Write your answers in a separate sheet of paper. Do not forget
to write your name, grade & section. Good luck and God bless! You can do it.

I. MULTIPLE CHOICE
DIRECTION: Identify the tools and equipment in preparing vegetable dishes.
1. It is a category of food which can be obtained from any part of plant which is edible.
a. vegetable b. meat c. sugar d. fruit
2. This should be washed thoroughly with hot, soapy water for 20 seconds before and after handling
fresh produce, raw meat, poultry, or sea food, as well as after using the bathroom, changing
diapers, or handling pets.
a. hands b. vegetables c. fingers d. kitchen utensils
3. The condition of vegetables when soaked briefly in cold water will restore its crispness.
a. limpness b. freshness c. stickiness d. coldness
4. The quality of the vegetable where it is crisp and has bright colors.
a. variety b. fresh c. mature d. damage
5. This is the most preferred method of thawing frozen vegetables.
a. use of microwave b. thaw under water c. cook from frozen d. direct heat cooking
6. The first thing to do before peeling, cutting or eating vegetables.
a. cleaning b. massaging c. cutting d. washing
7. The flavor component of vegetable that gives the strong flavour and odor of some vegetables like
onions, leeks, garlic, chives, cabbage and broccoli.
a. fructose b. sugar c. glutamic acid d. sulphur compounds
8. It is a flavonoid that is responsible for red and blue to violet pigments of beets and eggplants.
a. carotenoids b. anthoxanthin c. anthocyanins d. chlorophyll
9. It is the yellow, orange to red soluble pigments found in plants.
a. flavonoids b. recipe c. sugar d. carotenoids
10. An important step to be done to frozen vegetables immediately after thawing.
a. peel b. wash c. cook d. slice

II. A. IDENTIFICATION
DIRECTION: Identify the tools and equipment used in preparing vegetable dishes.

1. 2. 3. 4. 5.

B. IDENTIFICATION
DIRECTION: Identify the basic knife cuts used in preparing vegetables.

1. 2. 3. 4. 5.
C. IDENTIFICATION
DIRECTION: Identify the basic knife cuts used in preparing vegetables.

___________1. A vitamin that promotes a healthy immune system, helps wounds heal, maintains blood vessels
and connective tissue.
___________2. This forms a product called monosodium glutamate when combined with salt.
___________3. A fat-soluble compound responsible for the green color of plants.
___________4. The natural sugar that provides the sweetness in vegetables.
___________5. Green leafy vegetables are sources of vitamin ____.

III. TRUE OR FALSE


Direction: Write letter T if the statement is correct and F if it is incorrect.
_____1. Choose the vegetables of the right degree of maturity.
_____2. Select vegetables that are crisp, and bright-colored.
_____3. Choose vegetables that are free of insect infestation.
_____4. Choose the variety that is needed for the dish or menu.
_____5. Choose vegetables that are free from bruises, blemishes, or molds.

IV. ENUMERATION
1.
2. Ways in preparing vegetables
3.
4.
5. 3 Ways of Thawing Vegetables
6.
7.
8. Factors to consider in choosing good quality vegetables
9.
10.

Prepared by:

IVY METCHELLYN C. OLAZO


Subject Teacher

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