Division of City Schools

Curriculum Implementation Division

Post Test in TLE-HE (COOKERY 10)

I. Multiple Choice: Choose the letter of the correct answer.

1. It is a tool with loops of stainless steel wire fastened to a 18. Mario wants to prepare a dish with the tenderest
handle used for blending, mixing, whipping eggs or batter muscle ,cuts of meat is the also the most expensive
and for blending gravies, sauces, and soups. a. less tender c. tough cuts
a. egg beater c . electric mixer b. fork d. wire whisk b. tender cuts d. variety cuts
2. It is also known as the albumen which contains 19. The following are methods of cooking vegetables in dry
approximately 40 different proteins heat method except
a. Chalazae b. egg white c. Germinal disc d. yolk a. baking b. broiling c. grilling d. parboiling
3. Lita prepared a consume soup with beaten egg whites to 20. Ruth will drain excess water after washing vegetables , the
produce a clear finish of soup . The culinary use of egg is tool she will use is
a. aerating b. binding c. clarifying d. coating a. bowls b. colander c. sieve d. sifter
4. Your teacher asks you to cream three ingredients in 21. Chef Jose will cook meat by frying it in a pan lightly ,
baking , the ingredients you will use are adding liquid on it, then covering and cooking it slowly.
a. eggs, milk and sugar c. sugar, eggs and butter The method he will use is
b. sugar, butter and flour d. water, milk and butter a. braising b. parboiling b. seering c. stewing
5. Joey will cook siopao . The cooking utensil she will 22. Mrs. Santos needs more supply of vitamins and minerals
use is due to her illness. Choose a vegetable suitable to her
a. double boiler c. teflon nutritional needs
b. steamer d. oven a. alugbati b. lettuce c. malunggay d. squash
6. It is an Italian phrase that means “to the tooth”,cooked and 23. Martha will purchase fresh fish , the characteristics she
still firm when bitten will consider are
a. Al dente c. Alla gomma a. Eyes are shiny and bulging
b. Al dote d. Al zuice b. Flesh shrink when pressed, scales are intact
7. The methods are suggested if you will hold pasta for a c. Gills are pink or red, flesh is firm ,scales are intact
short time for later service d. With fresh and foul odor
a. Cook pasta ahead of time and chill 24. This is cooked just enough to heat and requires short
b. Drain immediately and add sauce cooking time to keep it juicy and plump
c. Drain, toss with a small amount of oil, cover and hold in a. fat fish b flat fish c lean fish d. shellfish
warmer 25. Jose will cook fat fish , the method suited is
d. Undercook slightly the pasta and recook a. baking b. boiling c. deep –frying d. sautéing
8. It is a also known as baked eggs in a flat –bottomed dishes 26. A kind of fish that spends its life in rivers and lakes
a. baked egg c. shirred egg with a salinity of less than 0.05 %
b poached egg d. sunny side up a. fin fish c. freshwater fish
9. An egg dropped from its shell and cooked in a b. flat fish d. round fish
simmering water 27. Alissa will prepare fish by cutting it into two
a. boiled egg c. poached egg but leaving the two parts connected, cut is also known as
b. coddled egg d. sunny side up a. butterfly b. drawn c. fillet d. steak
10. Ben brushes yolk into the crust of bread before baking, 28 Whole fish that have been gutted with head and fins
the culinary use of egg in this method is intact and entrails and gills were removed .
a. aerating b. binding c. emulsion d. glazing a. butterfly b. drawn c. fillet d. steak
11. Fatty cut of meat best for hamburger making ,also known 29. Fish cut along the entire side of the fish , removing
as tadyang the meat from the spine and most of the bones
a. chuck b. plate c. ribs d. rounds a. butterfly b. drawn c. fillet d. steak
12. A Chinese cuisine made by preserving duck, chicken or 30. This cut is described as the cross section slices of
quail eggs in a mixture of clay, ash, salt, quicklime and fish which are relatively of large size
rice hulls for several weeks or months. a. butterfly b. drawn c. fillet d. steak
a. century eggs c. pasteurized egg 31. It is a thin , flavored liquids derived from meat , fish or
b. deviled egg d. salted egg poultry bones simmered with seasonings and vegetables.
13. Jane needs to add sugar for preparing single recipe cake. a broth b. gravy c. sauce d. stocks
Choose the tool that she will use in measuring baking 32. The stocks that uses bone of veal, beef, chicken or game
powder as its main ingredient
a. measuring cups c. measuring glass a. brown stock c. ham stock
b. measuring spoons d. weighing scale b. prawn stock d. white stock
14. Fresh eggs have the following characteristics except one. 33. A type of soup that can be quite heavy and thickened
a. It has a clear egg white with roux and finished with cream, vegetables are cooked until
b. It has smooth shell tender or pureed into soup
c. It has well rounded yolk a. broth c. chowder
d. It floats in the water b. cream soup d. puree
15. Hannah cooks lomi soup and adds egg for her soup. The 34. These soups are either cooked or uncooked, chilled before
culinary use of egg of is also called serving.
a. binding b. coating c. glazing d. thickener a. Cold soup c. Thick Soup
16. The important factor to consider in selecting quality b. Nationality soup d. Thin Soup
vegetables at reasonable price 35 .It makes the stock flavorful and appetizing.
a. degree of maturity c. texture a. appearance c. seasoning
b. presence of defects d. season of their harvest b. ingredients d. smell
17. Rose will partially cook vegetables before cooking it 36. Broth, bouillon and consommé are examples of
again. The first method she will use is a. cream soup b. puree c. thick soup d. thin soup.
a. blanching c. poaching 37. Meat that has been chilled and frozen to a temperature of
b. parboiling d. steaming 20˚C
a. chilled meat c. frozen meat
b. cold meat d. processed meat
38. The following is a thickening agent except
a. egg b. flour c. cornstarch d. sugar
39. A rich sauce made basically of basic ingredients butter, 58. Slow cooking method is best used in these cuts to meet
egg yolk and lemon juice seasoned with salt and pepper collagen in the connective tissue
a. Hollandaise sauce c. savory butter a. less tender cuts of meat
b. veloute sauce d. white sauce b. most exercised parts
40. Sauce made with chicken , veal , pork or fish stocks c. tender cuts
thickened with flour and butter. d. tough part
a. Hollandaise sauce c savory butter 59 . Dry heat method of cooking meat is more
b. white sauce d. veloute sauce appropriate for
41. Suggest a cooking method for Aling Mary that is suitable a. less tender cuts c. tough Cuts
for the less tender cuts of chicken. b. tender Cuts d. variety Cuts
a. boiling b. roasting c. frying d. stewing 60. The method of cooking meat that does not belong to dry
42. Marlene will prepare a pork dish. The characteristics of heat method
meat that she will not consider is. a. baking b. broiling c. roasting d. Stewing
a. flesh is layered with many fats
b. meat is compact flesh is layered with many fats
c. meat texture is fine and firm
d. meat has no foul odor
43. The factor that affects the poultry meat’s tenderness and
juiciness
a. age b. cuts c. cookery d. sex
44. An art of apportioning meat on a plate to make the
presentation of food appealing to the eyes of the diners
a. garnishing b. decorating c. plating d. presenting
45 It means to enhance dish in appearance by adding
decorative touches that complement the flavor of dish
a. garnishing b. presenting c. plating d. serving
46. Anna brought a new refrigerator, the vegetables and fruits
her family consumes will be stored in
a. crisper b. cold shel c. dry shelf d. freezer
47. When buying meats, we first consider
a. brand b. Price c. Quality d Round cut
48. It refers to the edible flesh of an animal
a meat b. fiber c. tissue d. pork
49. Maria cooks for her daughter, the meat products
she will use that comes from a pork belly meat
is that is cured is
a. bacon b. ham c . hotdog d. longganiza
50. Mario is a famous butcher, the market forms of meat
he cuts that comes immediately after slaughtering and
inspection , without undergoing chilling or freezing is called
a. fresh meat c. dried meat
b. frozen meat d. processed meat
51 . The market forms of meat that has been cooled to a
temperature just above freezing (1-3°) within 24 hours
after slaughter
A. chilled Meat c. Dried Meat
b. Frozen Meat d. Processed Meat
52. A market form of meat in which bags of meat products
have been treated with a curing agent solution like salt,
sodium nitrate (salitre), sugar, and spices .
a. cured Meat c. frozen Meat
b. dried Meat d. processed Meat
53. Chef Ernie observes that his steak is soft, very red and
with juices of blood. This stage of doneness of meat
a. medium rare c. rare
b. slightly rare d. very rare or blue

54 Mrs Cruz will go to the market to purchase quality beef.

She will consider the following characteristics except.
a. flesh is compact
b. flesh is evenly layered with fat
c. flesh is pale
d. texture is fine and firm
55. These are the animal glands and internal organs which
include liver, kidney, tripe
a. less Tender Cuts c. tough Cuts
b. tender Cuts d. variety Cuts
56. These cuts are usually those with muscles which get more
exercise while the animal is alive.
a. less Tender Cuts c. tough Cuts
b. tender Cuts d. variety Cuts
57. Cooking meat that is usually cut into pieces and cooked
slowly in liquid
a. braising b. sautéing c. simmering d. stewing