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Violy 2nd Quarter Exam in TLE 10

Quarter 2 Exam in TLE 10 COOKERY

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0% found this document useful (0 votes)
53 views2 pages

Violy 2nd Quarter Exam in TLE 10

Quarter 2 Exam in TLE 10 COOKERY

Uploaded by

Violeta Malanog
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Republic of the Philippines

Department of Education
Region VIII-Eastern Visayas
SCHOOLS DIVISION OF CALBAYOG CITY
MAG-UBAY NATIONAL HIGH SCHOOL
SCHOOL I.D: 303644
_____________________________________________________________________________________

SECOND PERIODICAL TEST IN TLE 10-COOKERY

Name: ______________________________Grade & Section: ________ Date:___________ Score:_______


I. MULTIPLE CHOICE
Directions: Read the questions carefully and write your answer beside the number.
1. It is a category of food which can be obtained from any part of plant which is
edible.
a. Vegetable b. meat c. poultry d. fruits
2. These are shoots from the roots or bulb, an edible part of the plant and always
grows above the ground.
a. Shoots b. fruit vegetables c. root vegetables d. tubers
3. Which is used to drain excess water after washing vegetables?
a. Bowls b. colander c. steamer d. utility tray
4. Which of the following vegetables is rich in carbohydrates?
a. Legumes, peas & beans c. nuts, olives & avocado
b. Mushrooms, tomatoes & radish d. seeds, roots & tubers
5. You are tasked to prepare a vegetable dish and you want it to be savory, yet
without any artificial flavoring. Which of the following will create this flavor?
a. Salt b. sugar c. soy sauce d. fish
sauce
6. Mrs. Allegado needs more supply of Vitamin A. Which of the following will she eat
to give her the nutrient she needs?
a. Saluyot b. Lettuce c. Alugbati d. nuts
7. Which of the following could be considered as the characteristics of good quality
vegetables?
I. Shine well. III. Smell is good and fresh.
II. Have a different smell IV. The stems and leaves are
already dry.
a. I & II b. II & III c. I & III d. II & IV
8. The recipe states of sauteing raw vegetables in the pan, adding water, then
covering and cooking it slowly. What is the cooking technique to be used?
a. Boiling b. Baking c. Braising d. Sauteing
9. The first thing to do before peeling, cutting or eating vegetables.
a. Cleaning b. Massaging c. Cutting d. Washing
10. It is the method of cooking vegetables which includes sauteing, frying and
baking?
a. Dry Heat Method b. Moist Heat Method c. Combination d. Braising
w/ baking
11. Which of the ff. should be cooked uncovered?
a. Fruit vegetables b. Green Vegetables c. Roots & tubers d. legumes,
peas & beans
12. Vegetables must always be uniformly cut so it will cook evenly and easy to
arrange on a plate.
a. True, but not in all recipes. c. True, in all the situations.
b. False, as it will lead to imbalance d. False, as vegetables cuts
are never uniformed
13. In presenting vegetable dish, ensure that all garnishes are edible and
appropriate.
a. True. It is advised to use functional garnishes.
b. True. Garnishes will only add beauty to the overall plating.
c. False. You can also make use of inedible garnishes as long as it is small.
d. False. In plating vegetables, we can use different kinds of non-functional
garnishes.
14. Which of the following will restore the crispness of limp vegetable?
a. Blanch w/ hot water c. Soak briefly in cold water
b. Wrap vegetable in plastic bag d. Add baking soda
15. It is the process of producing very fine cuts from onions and garlic.
a. Minced b. rondelle c. julienne d. oblique
16. Any sea creature regarded as food by human.
a. Fishes b. seafood c. weeds d. shellfish
17. The following statements prove that fishes have little connective tissues
EXCEPT?
a. Fish cooks very quickly, even at low heat.
b. High heat will result to toughening of protein.
c. Cooked fish must be handles very carefully.
d. Dry heat methods are not used to create tenderness, but to preserved
moistness & provide variety.
18. Which of the following is a fat fish?
a. Mackerel b. Cod c. Sole d. Red
Snapper
19. The following are examples of freshwater fishes EXCEPT______.
a. Grouper b. Catfish c. Eel d. Tilapia
20. The following are qualities of checking the freshness of fin fish
EXCEPT______.
a. Red or pink gills. c. Texture of flesh is not firm or elastic
b. Fresh & mild odor d. Shiny scales & tightly cling on skin
TEST II. MATCHING TYPE
Direction: Match column A to column B.
COLUMN A COLUMN B
21. Fish with fins & internal skeletons a. Fat Fish
22. Fish with external shells but no internal bones b. Lean
Fish
23. They are soft bodied animals c.
Sticks/Tranches
24. Animals with segmented shells & jointed legs d. Drawn
25. Trout e. Fin fish
26. Bass f. Mollusks
27. Entrails removed g. Shellfish
28. Viscera, scales, head, tail & fins removed h. Fillets
29. Boneless side of fish i.
Crustaceans
30. Cross-section slices of fillets j. Dressed
TEST III. ENUMERATION
31-35 List down 5 ways of cooking vegetables.
31.
32.
33.
34.
35.
TEST IV. ESSAY (5pts)
36-40. Direction: Make and assemble your own recipe of vegetable dish with appropriate
sauces & accompaniments. Explain what makes your recipe unique. Write down your
dish name, ingredients and procedures. Attached another sheet of paper.
Rubrics:
Organization of Ideas & relevance to the topic -3 pts
Impact-2 pts

Good Luck!!!!!

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