St. Isidore Labrador Child Development Center, Inc.

Maya, Daanbantayan, Cebu

THIRD PERIODICAL TEST

SHS COOKERY

Name:_________________________Grade/Section: __________Date:________ Score:_____

TEST I- Multiple Choice.
Directions: Read the following questions carefully and choose the letter that best describes
the statement. ENCIRCLE THE LETTER OF THE CORRECT ANSWER.

1. It is a long chainlike molecule, sometimes called the linear fraction, and is produced by linking
together 500 to 2, 000 glucose molecules which contributes to the gelling characteristics of
cooked and cooled starch mixtures.
A. Amylopectin C. Dextrin
B. Amylose D. mucin
2. This problem is usually encountered when using acid or acid ingredients such as lemon or
vinegar.
A. Scorching C. Thinning of gel.
B. Skin formation D. Weak gelling
3. This results when there is too much liquid in relation to the starch.
A. Scorching C. Thinning of gel.
B. Skin formation D.Weak gelling
4. This problem can be reduced by covering the container of the starch gel with a waterproof cover.
A. Scorching C. Thinning of gel.
B. Skin formation D. Weak gelling
5. This can be avoided by temperature control and constant stirring so the starch granules do not
settle at the bottom of the cooking pan.
A. Scorching C. Thinning of Gel.
B. Skin formation D.Weak gelling
6. Food stuff has a required shelf life and storing requirement. Which of the following food item can be
stored in the refrigerator for 2 or 3 days?
A.Cooked pasta C. Fresh pasta
B.Dried pasta D. Frozen pasta
7. FIFO stands for ___________
A. Fan In Fan On C. First In First Out
B. First In Fight Out D. Fan On First Out
8. Which of the following vegetables is rich in carbohydrates?
A. legumes, peas, and beans C. Mushroom, tomatoes, and radish
B. Nuts, olives, and avocado D. Seeds, roots, and tubers
9. What is the flavor component of vegetables which gives strong flavor and odor to some vegetables
like onions, leeks, garlic, chives, cabbage, and broccoli?
A. Flavonoids C. Sugar
C. Glutamic acid D. Sulfur compounds
10. Which tool is used to drain excess water after washing vegetables?
A. Bowls C. Steamer
B. Colander D. Utility tray
11. Which of the following is cooking by placing blanched or raw vegetables in the pan, adding liquid
(stock, water, wine) then covering and cooking it slowly?
A. Boiling C. Braising
B. Baking D. Sautéing
12. Which fat soluble compound is responsible for the green coloring of plants?
A. Anthocyanins C. Chlorophyll
B. Carotenoids D. Lycopene
13. Mrs. Cabrillas needs more supply of Vitamin A. which of the following will she eat to give her the
nutrient she needs?
A. Alugbati C. Lettuce
B. Potatoes D. Saluyot
14. Which of the following plating styles is not a classic arrangement?
 A. The starch or vegetable item is heaped in the center while the main item is sliced and leaned up
against it.
B. The main item in the center, with vegetable distributed around it.
C. The vegetable item in front and main item, starch item and garnish at the rear.
D. The main item is in the center with neat piles of vegetables carefully arranged around.
15. Chef Shaneshan will cook chopsuey. She is about to remove the hard core of a cabbage. Which
of the following knife will she use?
A. Butcher knife C. Cutting knife
B. Channel knife D. Paring knife
16. What kind of knife is used in removing the hard core of a cabbage?
A. Butcher knife C. Cutting knife
B. Channel knife D. Paring knife
17. Which of the following vegetables is cooked uncovered?
A. Fruit vegetables C. Roots and tubers
B. Green vegetables D. Yellow vegetables
18. Which kind of fish has no internal bone structure?
A. Fin fish C. Round fish
B. Freshwater fish D. Shell fish
19. Which of the following fish is high in fat?
A. Bass C. Mackerel
B. Cod D. Red Snapper
20. Which of the following fish is low in fat?
A. Cod C. Trout
B. Salmon D. Tuna
21. Which market form of fish is viscera, head, tail and fins are removed?
A. Butterfly C. Fillet
B. Dressed D. Sticks
22. Which of the following is a freshwater fish?
A. Bluefish C. Grouper
B. Cat fish D. Sole
23. Which market form of fish are both sides of a fish still joined but bones are removed?
A. Butterfly C. Fillet
B. Drawn D. Steak
24. Which of the following is the second step in scaling whole fish?
A. Begin to rake the scales from the tail towards the head.
B. Remove the scales on both sides of the fish.
C. Hold the fish down firmly with your hand near its head.
D. Lay your fish flat on the board.
25. Which of the following is the third step in opening an oyster?
A. Cut muscle from bottom cup.
B. Insert oyster knife at hinge slowly but firmly
C. Push knife into oyster and slice muscle from top shell
D. Twist knife handle to open the oyster.

TEST II. Give as asked

A five characteristics of a fresh fish.
26. ____________________________________________________
27. ____________________________________________________
28. ____________________________________________________
29. ____________________________________________________
30. ____________________________________________________

B names of pasta
31. ____________________________________________________
32. ____________________________________________________
33. ____________________________________________________
34. ____________________________________________________
35. ____________________________________________________
TEST III- IDENTIFY THE NAME AND CLASSIFICATION OF THE VEGETABLES GIVEN BELOW.

Name Classification

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.