Republic of the Philippines

Department of Education
Region III-Central Luzon
Schools Division of Bulacan
Heritage Homes Integrated School
Heritage Homes, Marilao, Bulacan

Technology and Livelihood Education (T. L. E.) Department

Second Periodical Test:

Cookery 10

General Direction: Read each item carefully, shade the letter that corresponds to your choice of answer. Use black ball pen.
DO NOT WRITE ANYTHING ON THE TEST QUESTIONAIRE.

Multiple Choices LO1 14. A kitchen tool used for tenderizing or cooking meat, chicken, and
1. A French term which means setting everything in place and other grains or legumes, such as mongo and white beans in lesser
organizing all the materials and ingredients before preparing foods. time.
A. Mise’ En Place C. Mise’ En Organize A. Oven C. Double boiler
B. Mise’ En Set D. Mise’ En Prepare B. Pressure cooker D. Steamer

2. It was named after the Roman goddess of harvest, Ceres. 15. A kitchen tool used for preparing sauces which easily get scorched
A. Rice C. Grains when cooked directly on the stove.
B. Cereals D. Starch A. Oven C. Double boiler
B. Pressure Cooker D. Steamer
3. It is found in all forms of leafy green plants, located in the roots,
fruits or grains. 16. A tool used for cooking food by steaming.
A. Rice C. Grains A. Oven C. Double boiler
B. Cereals D. Starch B. Pressure Cooker D. Steamer

4. A tool used for separating coarse particles of flour, sugar, baking 17. A plastic or metal container with a lid that is used for keeping dry
powder, and powdered ingredients to retain finer textures. products.
A. Sieve C. Blending fork A. Mixing Bowl C. Tupperware
B. Sifter D. Strainer B. Canister D. Plastic Container

5. It is used when preparing cake mixture, salads, creams, and 18. A tool used for cutting, sectioning, and trimming raw meats
sauces. A. Butcher Knife C. Chef Knife
A. Mixing Bowls C. Blender B. Kitchen Knife D. Channel Knife
B. Sauce Pan D. Electrical Mixer 19. A perforated bowl of varying sizes made of stainless steel,
aluminum or plastic, used to drain, wash, or cook ingredients from
6. A kitchen tool used for mixing creams, butter, and for tossing liquid.
salads. A. Sieve C. Colander
A. Wire Whisk C. Rubber Scraper B. Sifter D. Strainer
B. Spoon D. Wooden Spoon
20. A tool used for cooking meat and fish dishes with gravy and sauce.
7. A kitchen tool used to separate solid particles from soup; also for A. Mixing Pan C. Mixing Bowl
stirring purposes, such as making egg white fine in texture for bird‘s B. Sauté Pan D. Sauce pan and pots
nest soup and mock nido soup.
A. Spoon C. Slotted Spoon Multiple Choices LO2
B. Wooden Spoon D. Soup Spoon 21. This problem is usually encountered when using acid or acid
ingredients such as lemon or vinegar.
8. This tool is used for scraping off mixtures of butter, sugar, and egg A. Weak Gel C. Scorching
from the sides of the mixing bowl. B. Skin Formation D. Thinning of Gel
A. Offset Scraper C. Pastry Brush 22. Results if there is too much liquid in relation to the starch
B. Rubber Scraper D. Scraper A. Weak Gel C. Scorching
B. Skin Formation D. Thinning of Gel
9. A tool used for separating liquids from fine or solid food particles, 23. This can be avoided by temperature control and constant stirring
such as coco cream from coconut and tamarind extract. so the starch granules do not settle at the bottom of the cooking pan.
A. Colander C. Sieve A. Weak Gel C. Scorching
B. Mixing Bowls D. Strainer B. Skin Formation D. Thinning of Gel
24. It is due to loss of water from the starch and protein molecules
10. It is used for handling hot foods. near the surface of the mixture.
A. Spoon C. Tongs A. Raw Starch Flavor C. Scorching
B. Fork D. Serving Spoon B. Skin Formation D. Thinning of Gel
25. This is due to ungelatinized starch.
11. A tool used for measuring dry and liquid ingredients. A. Raw Starch Flavor C. Scorching
A. Measuring stick C. Measuring Spoon B. Skin Formation D. Thinning of Gel
B. Measuring Cups D. Pitcher
True or False:
12. A Kitchen tool used for measuring dry and liquid ingredients which Write: A – if the following statement/s is/are correct.
require a little amount. B – if the following statement/s is/are incorrect.
A. Pitcher C. Measuring Cup
B. Measuring stick D. Measuring Spoon 26. Pasta should be cooked al dente, or ―”to the tooth”.
27. Cooking times differ for every shape and size of pasta.
13. A kitchen utensil used for cooking rice and other foods. 28. Generally, pasta become smaller in weight when it is cooked.
A. Kettle and rice cooker C. Oven 29. Pasta shapes with holes or ridges, such as wagon wheels or rotini,
B. Sauce Pan D. Frying Pan are perfect for chunkier sauces.
30. Thicker pasta shapes, such as fettuccine, work well with light, thin
sauces. Bonus: First person to read this, stand up proudly, and yell at the top
Multiple Choices: LO1 of your lungs, “Ding! Ang bato, Darna!” (If you’re girl) and “Captain
31. Provide nutrients vital for health and maintenance of your body. Barbell! (If you’re boy) will receive 2 points.
A. Cereal C. Vegetables
B. Starch D. Fish
32. What is the flavor component of vegetables which gives strong -------------------------- End of Test ---------------------------
flavor and odor to some vegetables like onions, leeks, garlic, chives, It’s true when they say that when you want something, all the universe
cabbage, and broccoli? conspires in helping you to achieve it.
A. Flavonoids C. Sugar
B. Glutamic acid D. Sulfur compounds
33. Which of the following vegetables is rich in carbohydrates?
A. legumes, peas, and beans C. Mushroom ,tomatoes, & radish Prepared by:
B. Nuts, olives, and avocado D. Seeds, roots, and tubers
34. Mrs. Cabrillas needs more supply of Vitamin A. which of the
following will she eat to give her the nutrient she needs? Ms. Jessica B. Gumafelix
A. Alugbati C. Lettuce Teacher I
B. Potatoes D. Saluyot
35. A tool used to hold item while chopping Checked by:
A. Chopping Board C. Bowls
B. Colander D. Chef Knife Herminia M. Montilla
36. This forms a product called monosodium glutamate when High School Coordinator -Teacher III
combined with salt. It is found in large amount from young and fresh
vegetables. Noted by:
A. Flavonoids C. Sugar
B. Glutamic acid D. Sulfur compounds
37. The natural sugar that provides the sweetness in vegetables. Rosalina DC. Amper, Ph. D.
A. Flavonoids C. Carotenoids Principal III
B. Glutamic acid D. Sulfur compounds
38. Which of the following vegetables is rich in Protein?
A. legumes, peas, and beans C. Mushroom ,tomatoes, & radish
B. Nuts, olives, and avocado D. Seeds, roots, and tubers
39. Which tool is used to drain excess water after washing
vegetables?
A. Bowls C. Steamer
B. Colander D. Utility tray
40. Which of the following vegetables is rich in fats?
A. legumes, peas, and beans C. Mushroom ,tomatoes, & radish
B. Nuts, olives, and avocado D. Seeds, roots, and tubers

Classify the vegetables according to its parts of the plants

Write: A – if it is from Gourd family
B – if it is from Fruit Vegetables
C – if it is from Roots and tubers
D – if it is from Stalks, stems, and shoots

41. Bamboo
42. Turnip
43. Sweet potato
44. Sweet pepper
45. Chayote
46. Artichoke
47. Beet
48. Eggplant
49. Cucumber
50. Fennel