REPUBLIC OF THE PHILIPPINES

DEPARTMENT OF EDUCATION
REGION X – NORTHERN MINDANAO
DIVISION OF LANAO DEL NORTE
Gov. A. QuibranzaProv’l Gov’t Compound
Pigcarangan, Tubod, Lanao del Norte

2ND QUARTER ASSESSMENT

ELECTIVE-COOKERY

Name: _______________________________________ Grade & Sec. _________________

Date: ______________________________________ Score: ________________________
TEST I: Multiple choice
Directions: Read the statement carefully and ______9. A dozen of jumbo eggs weighted a
choose the letter that best describes your minimum of _____.
answer.Write your answer on the space before the a. 30 ounces b. 27 ounces
numbers, not following instructions minus 5pts. c. 14 ounces d. 7 ounces
______1.Fresh fish caught and taken from the water.
These are transported and marketed alive.
______10 . Which of the following is not true about
eggs?
a. Whole round b. fillet
a. Eggs are graded for quality and size.
c. Steak d. Dressed fish
b. To test an egg for freshness, place the egg in
a bowl of hot water.
______2. Whole or round fish with scales, fins, c. Beaten whole eggs or egg yolk results in
entrails and head are removed. lemon colour.
a. Whole round b. fillet d. Eggs deteriorate quickly if not properly
c. Steak d. Dressed fish stored.

______3. The sides of the fish cut away from the
backbone and are ready to cook. They are usually
boneless, with no waste
a. Whole round b. butterfly fillet
c. Steak d. fillet
______4. Two sides of the fish cut lengthwise away
from the backbone
a. Whole round b. butterfly fillet
c. Steak d. fillet
______5. Ready-to-cook, cross-sectional slices of
large fish.
a. Whole round b. fillet
c. Steak d. Dressed fish
______6. Most written recipes calling for fresh shell
eggs are based on what size egg?
a.large b. average size c. overcooked d. white
______7. Chef Princes wants to make an omelet with
the frozen eggs that were delivered to his kitchen this
morning. She will have a problem doing this because
__________.
a. the eggs will take approximately two days to
thaw in the refrigerator
b. they can lose as much as one grade in a day
if they are stored at room temperature
c. it needs to cook in a high temperature
d. the internal temp of custards must exceed
185 F (85 C)
______8. Eggs cooked slowly over low heat have a
better texture in general.
a. true b. false c. somewhat true d. large
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______11. Why vegetable should be cooked in a short
period of time?
a. It stops the acidity. b. It maintains shape.
c. It maintains the color. d. It enhances the texture.
______12. It is a vegetable cut by stacking herbs or
leafy vegetables, roll up the item producing a cigar-
shape roll and slice nicely.
a. Chiffonade b. Batonnet c. Julienne d. Large Dice
______13. The following are the importance of proper
vegetable cuts except one?
a. Uniformity in cutting ensures even cooking time.
b. Aesthetics have a visual appeal in the cooked dishes.
c. People eat with their eyes and a large percentage of
the satisfaction that people get from food comes from
the eyes.
d. If the vegetable must be cooked ahead, under cook
slightly and chill rapidly.
______14. What should you avoid regarding seasoning
a vegetable dish?
a. It is more appropriate to used artificial seasonings.
b. Seasonings should be highlighted.
c. Seasonings should mask the natural flavors
d. All of the above.
______15. It is the healthiest method of cooking
because the nutritional, value, flavour and texture is
retained.
a. Baking b. Braising c. Sauteing d. Steaming
______16. Referred to as produce and are sold in the
market, grocery store, supermarkets, market stalls and
direct from the market farm.
 a. frozen vegetables b. dried vegetables
c. fresh vegetables d. canned vegetables

______17. sold in the market are dehydrated using different
methods like drum drying, air and sun drying.
a. frozen vegetables b. dried vegetables
c. fresh vegetables d. canned vegetables
______18 items are heated in stem pressure before packed
in boxes and crates.
a. frozen vegetables b. dried vegetables
c. fresh vegetables d. canned vegetables
______19. undergo several steps to ensure quality before
they are actually frozen.
a. frozen vegetables b. dried vegetables
c. fresh vegetables d. canned vegetables
______20. is a foot- ball shape cut with seven sides.
a. Rondelle b. Tourne c. oblique d. lozenge
______21.type of cut that is cut diagonally
a. Rondelle b. Tourne c. oblique d. lozenge
______22. is cut in circular rounds or disc like shape.
a. Rondelle b. Tourne c. oblique d. lozenge
______23.type of cut that is a diamond shape cut.
a. Rondelle b. Tourne c. oblique d. lozenge
______24 is a vegetable cut by stacking herbs or leafy
vegetables, roll up the item producing a cigar-shape roll and
slice nicely to produce a chiffonade.
a. Rondelle b. Tourne c. chiffonade d. lozenge
______25. is slightly larger than brunoise with the
dimension of 3mm x3mm x3mm ( 1/8 in x 1/8 in x 1/8 in )
a. Macedoine b. Tourne
c. chiffonade d. lozenge
TEST II: Identify the following statements right
your answer on the space provided. (2points
each)
______1. It is a thick open-faced egg pancake.
______2. It is made of whole eggs, whipped with a fork or
wire whisk to blend.
______3. Hard-cooked yolks can be frozen to be used as
____
______4. Brushing bread or any pastry before baking with
an egg wash like beaten egg mix with water, milk or cream
will impart a shiny surface.
______5.It is the egg yolk that contains much of the
protein, vitamins, minerals and cholesterol.
______1.Fresh fish caught and taken from the water.
These are transported and marketed alive.
______2. Whole or round fish with scales, fins, entrails
and head are removed.
______3. The sides of the fish cut away from the backbone
and are ready to cook. They are usually boneless, with no
waste.
______4. Two sides of the fish cut lengthwise away from
the backbone
______5. Ready-to-cook, cross-sectional slices of large
fish.

______26 is a smallest dice with uniform size coming from

julienne cut with the dimension of 2mm x 2mm x 2mm
( 1/16 x 1/16 x 1/16 )
a. Macedoine b. brunoise
c. chiffonade d. lozenge

______27 is a flat, thin square with a dimension of 12mm

x12mm x 3mm ( ½ in x ½ in x 1/8 in ).
a. Macedoine b. brunoise
c. chiffonade d. Paysanne

______28 measures 6mm x6mm x 6cm (1/4 in x ¼ in x 2 in

)
a. Macedoine b. brunoise c. batonnet d. baton

______29 is thicker than julienne and jardinière and

measure 12mm x 12mm x 6cm (1/2 in x ½ in x 2 ½ in )
a. Macedoine b. brunoise c. batonnet d. baton

______30. has a dimension of 2mm x 2mm x 4cm ( 1/16 x

1/16 x 2 inch ). Julienne fine is an even finer version with
the dimension of 0.5mm x 1.5mm x 3-5 cm. If you are
working with a carrot, cut into half. Trim off one end to
secure a base to work on. Cut off little blocks and slice into
even little sticks known as julienne.
a. Macedoine b. julienne c. batonnet d. baton
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