BINMALEY CATHOLIC SCHOOL, INC.

School ID: 400146

Binmaley, Pangasinan

Senior High School Department

First Semester
Summative Test in Cookery 12
S.Y. 2021 - 2022
NAME______________________________________ SCORE_____________
GR. AND SECTION___________________________ DATE_______________
LRN: ______________________________________

I. MATCHING TYPE. Match Column A to Column B. Write the letters only on the space provided.

COLUMN A COLUMN B

________ 1. Broccoli A. Bulbs

________ 2. Cabbage B. Flower
________ 3. Cassava C. Fruit Vegetable
________ 4. Celery D. Fungi
________ 5. Corn E. Leafy Greens
________ 6. Garlic F. Roots
________ 7. Ginger G. Seeds and pods
________ 8. Katuray H. Shoots
________ 9. Mung beans I. Stems
________ 10. Mushroom J. Tubers
________ 11. Okra
________ 12. Spinach
________ 13. Sponge gourd
________ 14. Sugar beet
________ 15. Wing beans

II. IDENTIFICATION. Identify what is being called for. Choose the answer from the box and write on
the line provided.

Butterfly fillet Dressed fish Lateral line Seafood

Cephalopods Dry heat Mise en place Shell fish

Crustaceans Fin fish Moist heat Single Fillet

Ctenoid Fins Mollusks Spine

Cycloid Fish Nares Steaks

Dorsal fin Gills Paired fins Vent

_______________ 1. A Fish with external shells but no internal bone structure.

_______________ 2. A form of sea life regarded as food by humans.
_______________ 3. Are animals with segmented shells and jointed legs.
_______________ 4. Are animals that are cold-blooded and have fins and a backbone.
_______________ 5. The breathing apparatus of fish.
_______________ 6. The external opening to digestive urinary and reproductive tracts.
_______________ 7. A market form of fish wherein the viscera, scales, head, tail and fins are removed.
_______________ 8. The cross section slices, each containing a section of a backbone.
_______________ 9. The right temperature in storing fish.
_______________ 10. A market form of fish wherein both sides of a fish still joined, but bones are removed.
_______________ 11. A cooking method suited to fat fish.
_______________ 12. The most intelligent, most mobile, and the largest of all mollusks.
_______________ 13. It enhances the moistness and improve the palatability of baked fish when served.
_______________ 14. A fish with fins and internal skeletons.
_______________ 15. A French culinary phrase which means “putting in place” or “everything in its place”.
_______________ 16. Are appendages used by fishes to maintain position, move, steer, and stop.
_______________ 17. A type of scales that have jagged edges.
_______________ 18. A type of scales that have smooth rounded edges.
_______________ 19. A type of fin that assists fish wish steering, stopping, and hovering.
_______________ 20. It is used by fishes to detect odors in water.

III. Essay. Answer briefly the following:

1. What are the characteristics of a fresh fish?

2. How will you plate and present a Baked Fish?

3. What are your ideas to help your family maintain a nutritious diet during a pandemic?

“The capacity to learn is a gift; the ability to learn is a skill;

the willingness to learn is a choice.”
Brian Herbert

Prepared by: Checked and reviewed by: Noted by:

EDITHA F. BANIQUED MARNELLI S. FRANCISCO MERLITA A. LIWANAG

Subject Teacher SAC-TLE Assistant Principal- SHS

Approved by:

MELISSA M. SORIANO, EdD

Principal