BINMALEY CATHOLIC SCHOOL, INC.

SCHOOL ID: 400146

BINMALEY, PANGASINAN

Senior High School Department

Enrichment Activities in Cookery 12
S.Y. 2021-2022
Name: _________________________________________________ Score:________________________
Grade and Section: ______________________________________ Date: ________________________
LRN: __________________________

VEGETABLES
I.Directions. Write the English name of the following vegetables and classify them in the appropriate column.

Filipino name English name Classification

Murang sibuyas

Labong

Kamote

Sigarilyas

Kabuti

Patani

Saluyot

Toge

Kintsay

Sitsaro

Gabi

Luya

Sitaw

Katuray

Bataw

Patola

Labanos

Okra

Upo

Bawang
SEAFOOD
II.Directions: Match Column A with Column B. Write the letter of the correct answer on the space provided. Items in
column B may be answered twice or more.

Column A Column B

______1. Removed viscera first before storing A. fresh fish

______2. Wrapped to prevent freezer burns B. frozen fish
______3. Kept in cold, wet cartons C. lobster and shrimp
______4. Packed in moist seaweed D. shellfish
______5. First in, first out E. all of the above
______6. Wrapped before freezing
______7. Left in original moisture proof wrapped
______8. Refrigerate at 30° to 34°F (-1° to 1°C)
______9. Store at 0°F ( -18°C. or colder)
______10.Stored for 1 to 2 days

FUNDAMENTALS OF PLATING
III.Directions: Briefly explain the relationships of the following in food preparation.

1. Balance

2. Portion size

3. Serving hot food on hot plates

4. Serving cold foods on cold plates

5. Garnishes

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

BINMALEY CATHOLIC SCHOOL, INC.

SCHOOL ID: 400146
BINMALEY, PANGASINAN

Senior High School Department

Enrichment Activities in Cookery 12
S.Y. 2021-2022
Name: _________________________________________________ Score:________________________
Grade and Section: ______________________________________ Date: ________________________
LRN: __________________________

SEAFOOD
I. Directions: Match Column A with Column B. Write the letter of the correct answer on the space provided. Items in
column B may be answered twice or more.

Column A Column B
_____ 1. Removed viscera first before storing A. fresh fish
_____ 2. Wrapped to prevent freezer burns B. frozen fish
_____ 3. Kept in cold, wet cartons C. lobster and shrimp
_____ 4. Packed in moist seaweed D. shellfish
_____ 5. First in, first out E. all of the above
_____ 6. Wrapped before freezing
_____ 7. Left in original moisture proof wrapped
_____ 8. Refrigerate at 30° to 34°F (-1° to 1°C)
_____ 9. Store at 0°F ( -18°C. or colder)
_____ 10. Stored for 1 to 2 days

II. Multiple Choice. Write the letter of the correct answer on the space provided.

_____ 1. Which kind of fish has no internal bone structure?

A. Fin fish C. Round fish
B. Freshwater fish D. Shell fish
_____ 2. Which of the following fish is high in fat?
A. Bass C. Mackerel
B. Cod D. Red Snapper
_____ 3. Which of the following fish is low in fat?
A. Cod C. Trout
B. Salmon D. Tuna
_____ 4. Which market form of fish is viscera, head, tail and fins are removed?
A. Butterfly C. Fillet
B. Dressed D. Sticks
_____ 5. Which of the following is a freshwater fish?
A. Bluefish C. Grouper
B. Cat fish D. Sole
_____ 6. 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
_____ 7. 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.
_____ 8. 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.
_____ 9. Which of the following is a characteristic of a fresh fish?
A. With fresh and foul odor C. Gills are pink or red
B. Eyes are dull, shiny and bulging D. Flesh shrink when pressed
_____ 10. How many colors is suggested on a plate to make it balance?
A. Four to five C. Three to four
B. One to two D. Two to three
_____ 11. Which of the following seafood is cooked just enough to heat to keep it juicy and plump?
A. Fat fish C. Flat fish
B. Lean fish D. Shellfish
_____ 12. Which of the following enhances baked fish when served?
A. Butter C. Lemon
B. Cream D. Sauce
_____ 13. What cooking method is suited to fat fish?
A. Baking C. Deep -frying
B. Boiling D. Sautéing
_____ 14. Which is basted to baked lean fish to help prevent it from drying up?
A. Butter C. Soy sauce
B. Cream D. Tomato sauce
_____ 15. A cross-section slices, each containing a section of backbone.
A. Fillet C. Steak
B. Nugget D. Stick

III. Draw and Label the External and Internal Anatomy of Fish.

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