Republic of the Philippines

Department of Education
Region VI-Western Visayas
Division of Antique
BARASANAN NATIONAL HIGH SCHOOL
Second Semester
Final Examination
SY: 2019-2020
COOKERY

TEST I
A. DIRECTION: Multiple choice. Choose the letter of the correct answer
1. A knife used for cutting through bones.
a. butcher knife b. chef knife c. cleaver d. utility knife
2. It is used for carving and slicing cooked meats.
a. cleaver b. butcher knife c. slicer d. all of the above
3. This knife is for general purposes.
a. cleaver b. butcher knife c. slicer d. chef knife
4.Used for carving roast chicken and duck.
a. butcher knife b. chef knife c. cleaver d. utility knife
5. This knife is used for cutting, trimming raw meats.
a. cleaver b. butcher knife c. slicer d. chef knife
6. Young calf meat is called:
a. beef b. carabeef c. veal d. lamb
.7. Meat of goat is called:
a. chevon b. veal c. lamb d. beef
8. Sheep meat is called:
a. lamb b. carabeef c. chevon d. veal
9. Meat of cattle over 1 year old:
a. beef b. pork c. carabeef d. chevon
10. Carabao meat is called:
a. beef b. pork c. carabeef d. chevon
11. It is white connective tissue that dissolves or breaks down by long, slow cooking with liquid. Moist-heat cooking
methods at low temperature are not effective for turning a meat high in connective tissue into a tender, juicy finished
product.
a. elastin b, collagen c. muscle fiber d. none of these
12. In composition of meat, water is composed of how many muscle tissue?
a. 20% b. 70% c. 10% d. 40%
13. These are network of proteins that bind the muscle fibers together.
a. elastin b. muscle tissue c. connective tissue d. collagen
14. It is the cutting of meat by determining the direction of the grain (the muscle fibers), and cut across the grain. This is
particularly important with tougher cuts such as steak, in which the grain is also quite obvious. You slice meat
with―instead of against―the grain.
a. trimming b. slicing c. dicing d. skinning
15. It is cut into cubes for various types of casseroles, stems, curries, and dishes such as steak, kidney pie and pudding.
a. trimming b. slicing c. dicing d. skinning
16. How do you classify fleshy part of chicken like breast?
a. entrails b. dark meat c. viscera d. white meat
17. What cookery method is used for a matured poultry?
a. boiling b. frying c. roasting d. stewing
18. What cookery method is suitable for the less tender cuts?
a. boiling b. frying c. roasting d. stewing
19. What part of the meat helps you identify the less tender cuts?
a. bone ` b. fat c. flesh d. ligament
20. What part of the meat has the greatest amount of quality protein?
a. bone b. fat c. flesh d. ligament
21. Which of the following meat cuts requires long and slow cooking temperature?
a. less tender b. slightly tough c. tender d. tough
22. What do you call the young immature pigeon of either sex with extra tender meat?
a. duck b. fryer c. rooster d. squab
23. What part of poultry does breast meat belongs?
a. dark meat b. tough meat c. variety meat d. white meat
24. It refers to any cooking technique where the heat is transferred to the food item without using any moisture.
a. dry heat cooking b. roasting and baking c. roasting d. baking
25. A form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly.
a. deep- frying b. baking c. sautéing d. roasting
26. It involves submerging food in hot, liquid fat, it might take some time to get used to the idea that it’s actually a form
of dry-heat cooking.
a. deep- frying b. baking c. sautéing d. roasting
27. Kind of doneness in meat that when pressed with a finger, the meat is very soft with jelly like texture.
a. rare b. medium rare c. medium d. well done
28. A kind of doneness in meat when pressed with a finger, meat feels springy and resistant
a. rare b. medium rare c. medium d. well done
29. When pressed with a finger, meat feels firm and there is a definite resistance.
a. rare b. medium rare c. medium d. well done
30. When pressed with a finger the meat feels hard and rough.
a. rare b. medium rare c. medium d. well done
31. Market forms of meat that is recently slaughtered, has not been preserved frozen.
a. processed meat b. cured meat c. chilled meat d. fresh meat
32. Meat that is placed in chiller or slightly cold.
a. processed meat b. cured meat c. chilled meat d. fresh meat
33. Market forms of meat that is preserved by salting, smoking or aging.
a. processed meat b. cured meat c. chilled meat d. fresh meat
34. Meat preserved by chemical process.
a. processed meat b. cured meat c. chilled meat d. fresh meat
35. In platter presentation, the uncut portion of the main food item is
a. garnish b. serving portions c. centerpiece d. slices
36. It is arranged artistically in proportion to the cut slices.
a. slices b. serving portions c. garnish d. centerpiece
37 The food should be easy to handle and
a. garnish b. serve c. arrangement d. slices
38. Use attractive platter presentation made of metal, mirrors, plastic or wood, and
a. china b. pan c. platter d. bowl
39. The act of serving or arranging portions of the main food item artistically:
a. slicing b. garnishing c. setting d. none of the above
40.It is an elements of plating that start with drawings and sketches to visualize the plate. Find inspiration from a picture
or object. Assemble a ‘practice’ plate to work on executing your vision.
a. creates a framework b. keeps it simple c. balance the dish d. get the right portion size
41.These are great way to clean up the edges of the plate except one.
a. Dip a paper towel in a cup of water with a dash of white vinegar.
b. Wipe the rim of the plate so that no food residue or prints are visible.
c. Use any cloth to clean the side of the plate.
d. Examine the edges of the plate for fingerprints and smudges.
42. 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 is in the center, with vegetable distributed around it.
c. The vegetable item is 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.
43. Which is NOT proper way in serving a curry, stew or soupy casserole?
a. Drain the food of its sauce before serving.
b. Pour on just the right amount when you plate the dish.
c. Control the amount of sauce and use it to make the dish look decorative.
d. Serve it in greater amount of sauce.
44. Which is NOT TRUE in layering food to add height?
a. An easy way to start layering food is to serve the protein on a bed of starch.
b. Aim to make foods look bigger, not smaller.
c. Adding height to a dish can take it from ordinary to stunning.
d. Layer the food in any direction.
45. Which is NOT proper way to present food on a plate?
a. Avoid a monochromatic color scheme.
b. Start with garnishing the food.
c. Sear your meat and let it rest.
d. Layer the food and play with contrasting colors and textures.
46. Which is true when you’re planning meals?
a. think ahead about the colors you want to feature on the plate.
b. You might not be able to represent all the colors of the rainbow at every meal,
c. challenge yourself to have as much color as possible.
d. all of the above
47. Which is true about bring out vegetables’ brightest colors.
1. The way you cook your vegetables has a lot of bearing on the overall visual effect of a meal
2. Lightly steam instead of boiling. Steaming vegetables makes them look appetizing and flavorful, while boiling
creates the opposite effect.
3. Roast or sauté them with a little oil or butter. Roasted or sautéed vegetables look quite appetizing when
they’re allowed to caramelize a little in oil or butter.
a. 1 and 2 b. 2 and 3 c. 1, 2, and 3 d. 1 and 3
48. Which of the following is true in plating egg dishes?
a. Choose a serving dish small enough to let each food item stand out
b. Play with color and texture
c. Protein dish should cover half of the plate
d. Use even numbers in setting the dish.
49. Arrange how to cook fried food carefully.
1 Let them drain on a plate lined with paper towels to absorb the extra oil.
2. Cook fried foods until they’re golden brown.
3. Removed from the hot oil if it is already golden brown in color.
a. 1, 2, and 3 b. 2, 3, and 1 c. 3, 2, and 1 d. 2, 1 and 3
50. This is the most common method of preserving meat.
a. smoking b. curing c. drying d. salting
51. It improves the keeping quality of meat, removes the water from the tissue of the meat and the cells of spoilage
organisms that may be present in the meat.
a. smoking b. curing c. drying d. salting
52. In this method, salt, sugar, potassium or sodium nitrate, and other curing elements such as ascorbic acid, phosphate
blend, and spices are used.
a. smoking b. curing c. drying d. salting
53. Meat is stored at a temperature range of 2 to 10ºC to retard mold and bacterial growth for a limited period.
a. Refrigerating b. Freezing c. Canning d. Freeze Drying
54. Meat is preserved at a temperature of 10ºC and below. Freezing deactivates enzymes and bacteria. Meat can be
preserved for two months to one year using this method.
a. Refrigerating b. Freezing c. Canning d. Freeze Drying
55. It is packed in sealed cans or jars which are subjected to a temperature of 100ºC and above 5-7 kilo pressured for a
specific period of time. This process destroys the organism that causes spoilage. It maintains the high quality of meat
product and extends its life for about a year.
a. Refrigerating b. Freezing c. Canning d. Freeze Drying
56. It provides cold temperature for storing perishable foods such as dairy products, meat, fish, poultry, eggs, fruits, and
vegetables.
a. refrigerator storage b. freezer storage c. chiller storage d. room temperature storage
57. Recommended maximum storage for canned product is
a. 9 months b. 11 months c. 12 months d. 10 months
58. Which is TRUE about storage of food.
a. Most canned foods can be stored at room temperature in a cold place and hold their eating quality for several
months.
b. Canned ham and other perishable meats should be stored in the refrigerator unless storage
recommendations on the can state otherwise.
c. Processed meat should be packed in desired and easy to thaw market units.
d. all of the above
59. Way of drying meat that is used to reduce the amount of moisture content of meat. Portable solar dyers can provide
sanitary means of drying meat. Dryers with screen covers are recommended for outdoor use and lengthens the storage
life of meat
a. Natural sun drying b. Dehydration or artificial drying c. cold smoking d. hot smoking
60. Oven is used for drying the meat. Although this is more expensive than sun drying, dehydration is a more efficient
method of removing moisture from meat. Products dried in this way are of higher quality and can be sold at better
prices
a. Natural sun drying b. Dehydration or artificial drying c. cold smoking d. hot smoking

“GOD BLESS”

Prepared by: JESHA MAE L. TANDOY Checked by: CHERYL D. VILLANUEVA

Subject Teacher Principal II