ST.

ROSE OF LIMA SCHOOL

Capitol Heights, Bacolod City _______
FIRST UNIT TEST
TLE (COOKERY) 10

Name: ____________________________________________________Grade 10
Parent’s Name & Signature: _________________________________ Date: ________________
STROLSIANS EXAMINATION OATH
I am a STROLSIAN, I am a bearer of truth. I will take my examination in full honesty. I will not do any form of cheating.

_______________
Student’s Signature

I. MULTIPLE CHOICE

Write the letter of the correct answer on the space provided before the number.

_____1. Can be cut into various shapes to add colour and flavour to any cereal dish.
a. Fruits and Vegetables b. Herbs and Flower c. Sweet finishes d. All of the above
_____2. Roasted nuts and seeds, either plain or flavoured with spices
a. Crunchy toppings b. Herbs and Flower c. Sweet finishes d. All of the above
_____3. It has been produced for thousands of years as an important cereal crod.
a.Rice b. Maize(corn) c.Wheat d. Barly
_____4.Cultivited in temperate semi-arid regions of Europe,Asia,North Africa,and Middle East.
a.Rice b. Maize(corn) c.Wheat d. Barly
_____5. They are grown in many parts of the world including all of East and South East Asia where this starchy cereal
grain is staple food.
a.Rice b. Maize(corn) c.Wheat d. Barly
_____6. A variety og grasses with small seeds.this seeds are harvested a food food humans and animals alike.
a.Barley b. Millet c. Sorghum d. Oats
_____7. A cereal grains that was first cultivated in ancient Egypt and parts of Africa.
a.Barley b. Millet c. Sorghum d. Oats
_____8. A large plant with domesticated varieties growing as high as 2.5 meters(8Feet) tall.
a. Sorghum b.Oats c. Maize (corn) d. Rice
_____9. An Edible grass that produces grains or kernels which are harvested and converted into useful products,
including food.
a.Millet b. Oats c. Maize(Corn) d. Rye
_____10. Often incorporated into various food products.
a. Maize b. Oats c. Cereal grins d.Whole Grains

_____11. Also known as Allimette.

a.Matignon
c. liquid
b. Chiffonade d.Julienne
_____12.Has a type of oil as it's base, usually olive oil or vegetable oil.
a. Compound butter sauce c. Espangnole
b. Oil sauce
d. Bran
_____13. Is the hard outer layer of cereal graine.
a. Bran or miller bran b.Barley c.Mayonnaise d.Espagnole
_____14. The main parts of these vegetable is the stalk,which is edible and contain nutrients
a. Inflorescence vegetable b.Pad vegetable
c. Stem vegetable d. Vegetable
_____15. Includes factors that are beyond the control of the business enterprise.
a. Non-economic environment c. Internal environment
b. Economic environment d. External environment
_____16. Asparagus, celery, and rhubarb are some common example of:
a. Stem vegetable
c. Bulb vegetable
b. Fruit vegetable d.Leaf vegetable
_____17. This is very small dice, between 1-3 millimeters square.
a. Mocedoin c.blaching
b. Baking d. Brunoise
_____18. French word that literally means "peasant""Country style"
a. Paysanne c.Dip and dressing
b.Veloute d.roasting
_____19. Also known as red sauce.
a. Tomato sauce c.Vinaigrette
b. warm souce
d.Bechamel
_____20. A reach creamy sauce mode by emutifying egg yolk and liquid butter.
a. Hollandaise b.maltaise c.cheese
d. Creme

II.IDENTIFICATION
Write the correct answer on the space provided before the number. WRONG spelling, WRONG.
_________________________1. Use of dry heat to cook food.
_________________________2.
_________________________3.
_________________________4.
_________________________5. To Cooke vegetable by briefly immersing them in boiling water and then plugging them
in iced water.
_________________________6. Is a dice cu e,but is a larger at arround 5 millimeters square.
_________________________7. A rich creamy sauce made by emulsifying egg yolk ang liquid butter.
_________________________8.Both leavened ang unleavened can be served a long side vegetable dishes.
_________________________9. Is onather easy and convenient method of cooking vegetable.
_________________________10. Cooking method where in dry heat is applied from belowor above the food
_________________________11.is a cooking method that makes use of steam or the vapor or arrising from ah heated
liquie
_________________________12. Can be kept in thier original packaging.it is better to store them in airtight containers
to keep o moisture,dust and inspects.
_________________________13. Are those that are commonly prepared ang serve cold.
_________________________14. A combination of oil ang acid,typically vinegars or citrus juice.
_________________________15. Is a sauce first layer of flavor,it also serves as the body or main component of the
sauce.

III.ENUMERATION. (WRONG spelling, WRONG)

1 – 3 method of cooking cereals and grains
4 – 5 two basic types of cold sauces
6 –10 Five mother sauces.

IV.ESSAY. (Your answer may not less than 3 sentences.) 5 points

How do you preserve vegetable without refrigerator?