Fourth Periodical Examination

COOKERY 10/12

NAME: __________________________ Date: ______________

Section: _________________________ Score: _____________

1. Which of the following tools is used for carving?

A. Cleaver knife B. Fork C. slicer D. razor knife
2. What do you call a long-bladed hatchet or a heavy knife used by a butcher?
A. Butcher knife B. Chopper knife C. cleaver knife D. set of slicing knife
3. A knife used for general purposes.
A. Butcher knife B. Chef knife C. slicer D. utility knife
4. From what animal can you derive chevon meat?
A. Deer/goat B. Lamb C. veal D. carabao
5. A tool used for cutting through bones.
A. Butcher knife B. Chef knife C. cleaver D. utility knife
6. Used for carving and slicing cooked meats.
A. Butcher knife B. Chef knife C. utility knife D. slicer
7. What do you call a flesh of a young calf, 4-5 months old?
A. Chevon B. Lamb C. veal D. pork
8. Which of the following tools is used for accurate cutting of steaks?
A. Cleaver B. Slicer C. steak and scimitar D. all of the above
9. From what animal can you derive veal meat?
A. Calf B. Deer C. hog D. sheep
10. A slaughter animal is called _____________. ?
A. a carabeef B. a carcass C. a pork D. a poultry
11. Which of the following tools is used for cutting through bones?
A. Cleaver B. Utility C. boning knife D. slicer
12. It is the cutting of meat by determining the direction of the grain (the muscle fibers), and cut across the
grain.
A. Seasoning B. Coating C. cutting D. slicing
13. The following are the fat meat contributes, except.
A. Juiciness B. Tenderness C. deliciousness D. flavor
14. Which of the following nutrients found in meat?
A. fats B. vitamins C. protein D. all of the above
15. What is an oil-acid mixture which is used to enhance the flavor of meat?
A. Brine solution B. Marinade C. soy sauce and vinegar D. salt and calamansi
16. Which of the following market forms of meat does not undergo chilling?
A. Cured meat B. Frozen meat C. fresh meat D. processed meat
17. The following are the four kinds of doneness in meats except.
A. Rare and medium rare B. Medium C. well done D. well medium done
18. When buying meat, what should you first consider?
A. Brand B. Price C. quality D. round cut
19. The following are the characteristics of good quality pork, except?
A. Breast is plump B. Dehydration C. freezing D. texture is fine and firm
20. What part of the meat helps you identify less tender cuts?
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. Tough C. fat tender D. tender
22. Which of the cooking methods does not belong to dry heat method?
A. Baking B. Broiling C. roasting D. stewing
23. Which is a way of cooking by placing blanched or raw vegetables in the pan, adding liquid (stock,
water, wine) then covering and cooking it slowly?
A. Boiling B. Baking C. braising D. sautéing
24. To which meat cut do internal organs belong?
A. less tender cuts B. tender cuts C. tough cuts D. variety cuts
25. What cooking method is performed when meat is cooked in steaming liquid and bubbles are breaking
on the surface?
A. Boiling B. Broiling C. roasting D. stewing
26. What cookery method is suitable for the less tender cuts?
A. Boiling B. Frying C. roasting D. stewing
27. What factor affects the poultry meats tenderness and juiciness?
 A. Cookery B. Age C. cuts D. sex
28. The following are belongs to dry heat cooking, except.
A. Steaming B. Roasting C. broiling D. sautéing
29. It is a form of moist-heat cooking in which the item to be cooked is partially covered with liquid and then
simmered slowly at a low temperature.
a. Boiling B. Broiling C. braising and stewing D. steaming
30. What is the cooking method suited to fat fish?
a. Boiling B. Baking C. deep-frying D. sautéing
31. What do you call the cooking method when meat is cooked in steaming liquid in which bubbles are
breaking on the surface?
a. boiling B. broiling C. roasting D. stewing
32. Which of the following vegetables is cooked uncovered?
a. Fruit vegetables B. Roots and tubers C. yellow vegetables D. green vegetables
33. What nutrient content of meat can vary widely, according to the grade of meat and its cut?
a. Protein B. Fat C. carbohydrates D. minerals
34. The following are the market forms of meat, except.
a. Fresh meat B. Chilled meat C. frozen meat d. cured and process meat
35. In this method it includes braising, steaming or poaching.
A. Moist heat cooking B. Dry heat cooking C. cold heat cooking D. b and c
36. It is a moist heat cooking technique that employs hot steam to conduct the heat to the food item.
a. Boiling B. Simmering C. broiling D. steaming
37. In this method it includes roasting, broiling or sautéing.
a. Moist heat cooking B. Dry heat cooking C. a and b D. all of the above
38. In platter presentation, the uncut portion of the main food item is
A. garnish B. serving portions C. centerpiece D. all of the above
39. Use attractive platter presentation made of metal, mirrors, plastic or wood, and _______.
A. china B. pan C. platter D. all of the above
40. It is arranged artistically in proportion to the cut slices.
A. slices B. serving portions C. garnish D. all of the above
41. The food should be easy to handle and ________.
A. garnish B. serve C. arrangement D. presentable
42. The act of serving or arranging portions of the main food item artistically.
A. slicing B. garnishing C. setting D. presenting
43. What part of the meat has the greatest amount of quality protein?
A. bone B. fat C. flesh D. ligaments
44. The process involves the removal of moisture from the meat tissues by transforming the moisture
content into ice and gas.
A. Freeze drying B. Canning C. freezing D. refrigerating
45. It is used to reduce the amount of moisture content of meat.
A. Artificial drying B. Natural sun drying C. hang drying D. dehydration
46. The process involves the removal of moisture from the meat tissues by transforming the moisture
content into ice and gas.
A. curing B. smoking C. freeze drying D. refrigerating
47. This is the most common method of preserving meat.
A. Smoking B. Salting C. drying D. canning
48. Where should meat products be stored?
A. Crisper B. Cold shelf C. dry shelf D. freezer
49. In this method, salt, sugar, potassium, or sodium nitrate etc. are used in preserving meat by drying.
A. Curing B. Dehydration C. freezing D. salting
50. Where should pork tocino pack?
A. Labo plastic bag B. Polyethelene bag C. plastic bag D. hard plastic bag