CARMEN INTEGRATED SCHOOL

Purok Pinag-aralan, Maitom, Tandag city

SECOND QUARTER EXAM IN TLE 10 (COOKERY 2)

Name: ______________________________________ Date: _______________________

Grade & Section: ______________________________ Score: _____________________

Directions: Choose the correct answer from the given choices and write the letter of your answer in
the blank.

_____1.Which tool is used to drain excess water after washing vegetables?

A. Bowls C. Steamer
B. Colander D. Utility tray
_____2.Chef Miles Jero will cook chop suey. He is about to remove the hard- core of the cabbage.
Which of the following knives will he use?
A. Butcher knife C. Cutting Knife
B. Channel knife D. Paring Knife
_____3. What flavor component of vegetables gives strong flavor and odor to some vegetables like
onions, cabbage, broccoli and garlic?
A. Flavonoids C. Glutamic Acid
B. Sugar D. Sulfur Compound
_____4. Which fat-soluble compound is responsible for the green coloring of plants?
A. Anthocyanins C. Chlorophyll
B. Carotenoids D. Lycopene
_____5. Mrs. Catangay needs more supply of Vitamin A. Which of the following will she eat to give
her the nutrient she needs?
A. Alugbati C. Saluyot
B. Potatoes D. Lettuce
_____6. This can be done by using an oven, a dehydrator or the warm heat of the sun.
A. food storage C. freezing food
B. food refrigeration D. proper storing
_____7. This is a method of food preservation that is labor intensive.
A. canning C. freezing
B. drying D. salting
_____8. This means that microorganisms initiate the fermentation process and change the food quality
without causing bad tastes or generating toxins.
A. curing and salting C. freezing
B. drying D. canning
_____9. A method of preservation where it prevents microorganisms from growing causing food
spoilage.
A. freezing C. curing
B. drying D. canning
_____10. The convenient method used to preserve most of the products generated by our ancestors.
A. common storage C. canning
B. freezing D. curing and salting
_____11. It ensures that very little food is wasted.
A. food safety C. kitchen efficiency
B. menu planning D. food wastage
_____12. This is especially helpful when there are multiple items of the same product.
A. FIFO C. FIDO
B. FIDA D. FIFA
_____13. It is a handy way to remember that the food that has been bought in first needs to
be consumed first.
A. FIFO C. FIFA
B. FIDO D. FIDA
_____14. These need to be stored only in the freezer for a maximum of 6 months and shorter for some
types of meats.
A. raw meat C. canned vegetables
B. dried vegetables D. raw vegetables
_____15. This should be done regularly through the stock to ensure that everything is stored in the
correct order and that it is in perfect condition.
A. checking C. storing
B. garnishing D. slicing
_____16. This is very important in preventing the spread of pathogens in the kitchen.
A. cooking C. chilling
B. cross-contamination D. cleaning
_____17. This is a must for the cooked food to be placed in the refrigerator
A. cooking C. chilling
B. cleaning D. cross-contamination
_____18. A plan is also very essential important in any food service preparation area.
A. menu plan C. food plan
B. sanitation plan D. hygienic plan
_____19. These are found in raw foods, such as meat, poultry, eggs, fish, seafood, raw fruits and
vegetables.
A. germs C. decay
B. contamination D. surface
_____20. This is a PPE in the kitchen which is worn clean daily.
A. glove C. apron
B. shoe D. uniform
_____21. Holding boxes should have high________.
A. Humidity C. clean
B. double dip D. cross-contamination
_____22. ________ salads before serving time.
A. Humidity C. refrigerate
B. double dip D. cross-contamination
_____23. Keep your tools and equipment in the kitchen clean to avoid ______
A. Humidity C. refrigerate
B. double dip D. cross-contamination
_____24. Practice _________handling of food. Wash your hands before working on food.
A. Humidity C. proper
B. double dip D. cross-contamination
_____25. ________bottles or containers where you store salad dressings and other ingredients.
A. Humidity C. proper
B. double dip D. sanitize
_____26. ______ hands before and after handling food.
A. wash C. proper
B. double dip D. sanitize
_____27. Wear _______ to protect your dress from dirt and spills.
A. Humidity C. proper
B.Apron D. sanitize
_____28. _______ the food container with the manufacturing date.
A. Label C. proper
B. double dip D. sanitize
_____29. Do not ________serving spoon to avoid cross-contamination of food.
A. Humidity C. double dip
B. double dip D. sanitize
_____30. Use _________to protect hands from cuts and for hygienic purposes.
A. gloves C. double dip
B. double dip D. sanitize
_____31. What tool is used in holding or serving salad?
A. refrigerator C. re-sealable bag
B. salad bowl D. serving spoon
_____32. What equipment is commonly used for storing salad
A. microwave oven C. refrigerator
B. freezer D. blender
_____33. What supplies are used to pat salad leaves to remove moisture?
A. disposable plastic container C. re-sealable bag
B. paper towel D. salad dressing shaker
_____34. What should be worn to protect the dress from dirt and sills while preparing salad?
A. apron C. facemask
B. gloves D. uniform
_____35. Which tool is used to mix and hold salad dressing?
A. disposable plastic container C. re-sealable bag
B. paper towel D. salad dressing shaker
_____36. It is a complementary addition to the main ingredient of the meal.
A. Accompaniment C. Garnish
B. Dressing D. Salad
_____37. The following are considerations in choosing accompaniments to salad, except
A. Color C. Garnish
B. Flavor D. Texture
_____38. Salad meals are typically accompanied by the following, except
A. Fish C. Toasted bread
B. Meat D. Water
_____39. Which of the following is one of the purposes of salad accompaniments?
A. To enhance appetite.
B. To decorate the food.
 C. To maintain the freshness of the food.
D. None of the above \
_____40. It is a kind of salad consisting of shredded raw cabbages with a dressing that can be
accompanied by tacos and all kinds of sandwiches.
A. Coleslaw C. Potato salad
B. Fruit salad D. Jellied meat salad

Directions: Read each statement below carefully and fill in the blank with the correct answer. Write
your answer in the blank.

41. _________________ is an ideal method for tenderizing octopus while cooking it.
42. Crustaceans should be cooked minimally because they can get dry and rubbery if
________________.
43. _________________ cooks’ food in a liquid and can be ideal for shellfish that may be tough or
chewy, such as octopus.
44. Since the meat of the fish is somewhat translucent, it begins to become _________________ as it
NMcooks, which is one method of visually checking for doneness, especially for fillets that are most
often not as thick as fish steaks.
45. It is best to grill, broil, steam, or poach ______________ fish so that their natural fats can drain
while they are cooked.
46. ______________ may be defined as water containing seasonings, herbs, and usually an acid, used
for cooking fish.
47. Frying and grilling create ________________ that mutes some of the fishy flavors.
48. Rub _____________ on fish before cooking. This will help the fish maintain its color and add to
its flavor.
49. _______________ method is best for small tender portions of food that cook in a matter of
minutes.
50. As compared to dry heating methods, moist heating methods use lower temperatures from 140° F
to a maximum of 212° F since the ____________ added serves as the media for heat transfer

Prepared:

ELNIE P. ESPADERA
TLE 10- Subject Teacher

Recommended:

BENNY M. CUADRADO
T-III/JHS Coordinator

Checked and Reviewed:

FREDDIE Q. MAGLASANG
MT-II/ School Head CARMEN INTEGRATED SCHOOL
Purok Pinag-aralan, Maitom, Tandag city

ANSWERS KEY

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