Republic of the Philippines

Department of Education
Region IV-A CALABARZON
DIVISION OF BATANGAS
District of Ibaan
MAXIMO T.HERNANDEZ MEMORIAL NATIONAL HIGH SCHOOL
Malainin,Ibaan Batangas

FINALS IN TECHNOLOGY AND LIVELIHOOD EDUCATION 10

Name:______________________________ Date:_________________
Section:_____________________________ Score: /60
GENERAL DIRECTION: READ THE DIRECTION AND EACH QUESTION CAREFULLY. AVOID ERASURES.

I. Modified TRUE or FALSE

Directions: Read the following statement carefully. Write True if the statement is correct, otherwise
underline the word/s or phrases which makes it incorrect and write the correct word/s or
phrases on the space provided.
STATEMENT ANSWER
1. Plating is the act of arranging the meal on the individual plate immediately
before it‘s served.
2. When you're plating food, the goal is to create a dining experience that
tempts all of the senses, not just the palate.
3. Meat shrinks about 35% when cooked.
4. The characteristic of medium rare doneness of meat was when pressed
with a finger, meat feels firm and there is a definite resistance
5. Delimit portion sizes.
6. Meats high in fat are cooked without added fat, such as roasting or
broiling.
7. A portion is a standard amount used to help give advice about how much
to eat, or to identify how many calories and nutrients are in a food.
8. The term entrée refers to the courses after the Grosse piece.
9. Low heat toughens and shrinks protein and results in excessive moisture
lost
10. The basic component of marinating is acid, oil and spices.

II. Identification
Directions: Identify the following statements. Choose your answer on the word pool. Write your
answer on the space provided.

Fresh Meat Beef Elastin French Knife

Collagen Butchers Knife Fat Well-Done

Mutton Connective Tissue Protein Medium-Rare

_______________11. This type of knife is used for general purposes such as chopping, slicing, and dicing.
_______________12. This type of knife is used for cutting, sectioning, and trimming raw meats.
_______________13. It is the main source of flavor in meat.
_______________14. It refers to the large section of meat.
_______________15. It refers to the white connective tissue that dissolves or breaks down by long, slow
cooking with liquid.
_______________16. It refers to the flesh of a young calf, 4-5 months old.
_______________17. It refers to the doneness of meat where when pressed with a finger the meat feels hard
and rough.
_______________18. It refers to the market forms of meat that is recently slaughtered, has not been
preserved, frozen.
_______________19. It refers to a meat from cattle over one year old
_______________20. These are network of proteins that bind the muscle fibers together.

III. Multiple Choices

Directions: Read the following questions carefully and choose the letter that best describes the
statement. Write the answer on the space provided.
_____21. Beef is divided into large sections it is called ____________.
A. Primal cuts C. Carcass
B. Tenderloin D. Sirloin
____22.Which of the following is the tenderest cut of beef?
A. chunk C. sirloin
B. round cut D. tenderloin
_____23.This is a simple mustard marinade that tenderizes and adds flavor to the meat. It works well
on pork or poultry.
A. Mustard- Vinegar Marinade C. Pork Rib Marinade
B. Tenderloin Marinade D. Pineapple Marinade
_____24. This marinade will surely add flavour to whatever you’re grilling. This marinades works
particularly well with pork and poultry.
A. Bourbon Marinade C. Pineapple Marinade
B. Teriyaki Marinade D. Jamaican Jerk Marinade
______25. Which of the following can be done to prevent drying when reheating?
A. cook using sauces and gravy C. overcook the poultry meat
B. remove fat before cooking D. none of the above
______26. What should be added to enhance the appearance of the plate presentation?
A. Plating B. Presenting C. Garnishing D. Serving
______27. What do you call the cooking method when meat is cooked in steaming liquid in which
bubbles are breaking on the surface?
A. boiling B. roasting C. broiling D. stewing
______28. What is an oil-acid mixture which is used to enhance the flavor of meat?
A. brine solution C. soy sauce and vinegar
B. marinade D. salt and calamansi
______29. Which of the following tools is used for carving and slicing cooked meat?
A. cleaver knife B. slicer C. fork D. razor knife
______30. When buying meat, what should you consider first?
A. brand B. quality C. price D. round cut
______31. What is your primary consideration when storing goods?
A. expiration date C. quantity
B. fragility D. size
_______32. Which of the following market forms of meat does not undergo chilling?
A. cured meat B. fresh meat C. frozen meat D. processed meat
_______33. Which of the cooking methods does not belong to dry heat method?
A. baking B. broiling C. roasting D. stewing
_______34. Where should meat products be stored?
A. crisper B. cold shelf C. dry shelf D. freezer
_______35.It is the most common method of preserving meat ?
A. Curing B. drying C. refrigerating D. salting
_______36. In this method, salt, sugar, potassium or sodium nitrate etc. are used in preserving
meat by drying.
A. curing B. dehydration C. freezing D. salting
_______37. In platter presentation uncut portion of the main food item is called the __________.
A. garnish B. serving portions C. vegetables D. centerpiece
_______38. Meat of swine is called:
A. Beef B. Carabeef C. Chevon D. Pork
_______39. Deer meat is called:
A. Beef B. Carabeef C. Chevon D. Pork

_______40. Meat of sheep is called:

A. Lamb B. Carabeef C. Pork D. Chevon
 IV. Matching Type
Directions: Match column A which are the methods of preserving meat in column B which are the
definition. Write your answer on the space provided.
A B
_______41. Refrigerating A. Meat is preserved at a temperature of 10ºC and
below.
________42. Cold Smoking B. This process destroys the organism that causes
spoilage.

_______43. Freezing C. The process involves the removal of moisture from

the meat tissues by transforming the
moisture content into ice and gas.
________44. Freeze Drying D. Meat is stored at a temperature range of 2 to 10ºC to
retard mold and bacterial growth for a
limited period.
________45. Canning E. The temperature is held between 26 to 43ºC and the
products are smoked over a period of
days or weeks.

V. Enumeration
Directions: Enumerate the following. Write your answer on your answer sheet.

46-47. Composition of Meat

48-50. Factors Affecting Choice of Cooking Methods in Meat
51-55. The 5 Basic Elements of Plating

VI. Evaluating Finished Product

56-60. Evaluate the given finished product using your own criteria of evaluation. Explain briefly why
you choose that criteria(s).

Prepared by:

LORAINE G. TENORIO
TLE Teacher

Noted by:

Maxima M. Javier, Ed. D.

School Head

Good Luck and God Bless!

Always do right. This will gratify some people and astonish the rest.
-Mark Twain-