Department of Education

Region III
Division of Zambales
ANGEL C. MANGLICMOT HIGH SCHOOL

FOURTH PERIODICAL TEST

Technology and Livelihood Education 10
School Year 2020-2021

Name: ________________________________________ Score: ___________________

Grade and Section: ____________________ Date: ____________________

I. Read the test items carefully s and choose the letter of the best answer. Shade the circle of the letter of your choice.

Ⓐ Ⓑ Ⓒ Ⓓ 1. It is a knife used for cutting, sectioning, and trimming raw meats in the butcher shop.
a. Butcher Knife b. Scimitar c. Boning Knife d. Chef’s Knife
Ⓐ Ⓑ Ⓒ Ⓓ 2. It is a knife used for boning raw meats and poultry.
a. Boning Knife b. Carving Knife c. Cleaver d. Utility Knife
Ⓐ Ⓑ Ⓒ Ⓓ 3. It is a knife for general purpose: chopping, slicing, and dicing.
a. Butcher Knife b. Scimitar c. Boning Knife d. Chef’s Knife
Ⓐ Ⓑ Ⓒ Ⓓ 4. Meat is composed of __________, protein, fat and carbohydrates.
a. Collagen b. Elastin c. Connective Tissues d. Water
Ⓐ Ⓑ Ⓒ Ⓓ 5. Muscle tissues in meat is composed of __________ protein.
a. 5 percent b. 70 percent c. 75 percent d. 20 percent
Ⓐ Ⓑ Ⓒ Ⓓ 6. Lean meat is composed of long, thin __________ bound together in bundles.
a. Fat b. Carbohydrates c. Connective Tissues d. Muscle Fibers
Ⓐ Ⓑ Ⓒ Ⓓ 7. This is the white connective tissue that dissolves or breaks down by long, slow cooking with liquid.
a. Elastin b. Collagen c. Muscle Fiber d. Ligaments
Ⓐ Ⓑ Ⓒ Ⓓ 8. It is the first method to be done in meat preparation.
a. Slicing b. Trimming c. Dicing d. Washing
Ⓐ Ⓑ Ⓒ Ⓓ 9. It is a basic meat preparation method that is done to improve the appearance of the cut or joint.
a. Dicing b. Washing c. Slicing d. Trimming
Ⓐ Ⓑ Ⓒ Ⓓ 10. This is a meat from domesticated pigs, typically high in fat
a. Pork b. Veal c. Carabeef d. Beef
Ⓐ Ⓑ Ⓒ Ⓓ 11. This is a meats from domesticated sheep.
a. Beef b. Carabeef c. Pork d. Lamb
Ⓐ Ⓑ Ⓒ Ⓓ 12. This is the flesh of a young calf, 4-5 months old that is considered by some to be the finest meat.
a. Carabeef b. Veal c. Chevon d. Lamb
Ⓐ Ⓑ Ⓒ Ⓓ 13. These are meat from deer/goat.
a. Chevon b. Veal c. Pork d. Lamb
Ⓐ Ⓑ Ⓒ Ⓓ 14. It is the doneness of the meat when pressed with a finger, the meat is very soft with jelly like texture
a. Rare b. Medium Rare c. Medium Well d. Well Done
Ⓐ Ⓑ Ⓒ Ⓓ 15. It is the doneness of the meat when pressed with a finger the meat feels hard and rough.
a. Medium Well b. Well Done c. Rare d. Medium Rare
Ⓐ Ⓑ Ⓒ Ⓓ 16. It is the major constituent of meat after water, accounting for about 20 percent of its weight.
a. Water b. Protein c. Fats d. Carbohydrates
Ⓐ Ⓑ Ⓒ Ⓓ 17. Meat is rich in protein, fat carbohydrates and __________.
a. Vitamin B6 b. Vitamins and Minerals c. Vitamin B 12 d. Vitamin B3
Ⓐ Ⓑ Ⓒ Ⓓ 18. It is a market form of meat that is recently slaughtered, has not been preserved or frozen.
a. Processed Meat b. Cured Meat c. Fresh Meat d. Chilled Meat
Ⓐ Ⓑ Ⓒ Ⓓ 19. It is a market form of meat preserved by chemical process
a. Fresh Meat b. Chilled Meat c. Processed Meat d. Cured Meat
Ⓐ Ⓑ Ⓒ Ⓓ 20. It is a primal cut of a pork that is usually made into a ham.
a. Round b. Ribs c. Leg d. Loin
Ⓐ Ⓑ Ⓒ Ⓓ 21. It is a primal cut of a pork that consist of short loin or sir loin steaks and the tenderloin steaks.
a. Round b. Ribs c. Leg d. Loin
Ⓐ Ⓑ Ⓒ Ⓓ 22. It is a primal cut of a veal that consist of back ribs, rib-eye roast and the steaks.
a. Round b. Ribs c. Leg d. Loin
Ⓐ Ⓑ Ⓒ Ⓓ 23. This sweet, fruity marinade works great on any cut of pork or chicken that is made from pineapples.
a. Bourbon Marinade b. Pineapple Marinade c. Teriyaki Marinade d. Mustard-Vinegar Marinade
Ⓐ Ⓑ Ⓒ Ⓓ 24. This is a simple mustard marinade that tenderizes and adds flavor that works well in pork and poultry.
a. Teriyaki Marinade b. Mustard-Vinegar Marinade c. Bourbon Marinade d. Pineapple Marinade

Ⓐ Ⓑ Ⓒ Ⓓ 25. It tenderizes connective tissue if moisture is present and cooking is slow.

a. Heat b. Water c. Collagen d. Fat
Ⓐ Ⓑ Ⓒ Ⓓ 26. __________ penetrates meat quickly. To avoid over cooking, meat should be simmered, never boiled.
a. Moist-Heat Cooking b. Dry-Heat Cooking c. Conduction Heat d. Convection Heat
Ⓐ Ⓑ Ⓒ Ⓓ 27. It refers to the cooking technique where heat is transferred to the food without using any moisture.
a. Moist-Heat Cooking b. Dry-Heat Cooking c. Conduction Heat d. Convection Heat
Ⓐ Ⓑ Ⓒ Ⓓ 28. It is a dry heat method that uses hot air to conduct the heat using an oven.
a. Boiling b. Braising c. Baking d. Broiling
Ⓐ Ⓑ Ⓒ Ⓓ 29. It refers to cooking techniques that involves moisture (steam, water, stock, wine or some other liquid).
a. Conduction Heat b. Convection Heat c. Moist-Heat Cooking d. Dry-Heat Cooking
Ⓐ Ⓑ Ⓒ Ⓓ 30. It is a form of moist-heat cooking in which the food is partially covered with liquid and then simmered.
a. Stewing b. Searing c. Braising d. Pan-Frying
Ⓐ Ⓑ Ⓒ Ⓓ 31. __________ cuts like ribs and loin cuts are used for roasting, broiling and grilling
a. Less Tender b. Tough c. Tender d. Least tender
Ⓐ Ⓑ Ⓒ Ⓓ 32. __________ cuts from shanks, breast, brisket, and flank are cooked by moist heat.
a. Tough b. Less Tender c. Least tender d. Tender
Ⓐ Ⓑ Ⓒ Ⓓ 33. In platter presentation, the dish must have three elements, which of the following does NOT belong?
a. centerpiece b. plate c. serving portions d. garnish
Ⓐ Ⓑ Ⓒ Ⓓ 34. Attractive platter are made of metals, mirrors, china, __________, suitable for use with food.
a. paper b. leather c. plastic or woods d. fabric
Ⓐ Ⓑ Ⓒ Ⓓ 35. The food should be easy to handle and __________.
a. plate b. garnish c. serve d. eat
Ⓐ Ⓑ Ⓒ Ⓓ 36. It is arranged artistically in proportion to the cut slices.
a. slices b. garnish c. serving portions d. food
Ⓐ Ⓑ Ⓒ Ⓓ 37. The act of serving or arranging portions of the main food item artistically.
a. garnishing b. slicing c. setting d. plattering
Ⓐ Ⓑ Ⓒ Ⓓ 38. Starting with drawings and sketches to visualize the plate refers to
a. Creating Framework b. Getting the right portion size c. Highlighting the key ingredients d. Keeping it Simple
Ⓐ Ⓑ Ⓒ Ⓓ 39. This is the most common method of preserving meat.
a. Salting b. Smoking c. Drying d. Canning
Ⓐ Ⓑ Ⓒ Ⓓ 40. It is when salt improves the keeping quality of meat & removes the water from the tissue of the meat.
a. Cold Smoking b. Freezing c. Salting d. Refrigerating
Ⓐ Ⓑ Ⓒ Ⓓ 41. In this method, several curing elements are used to prolong the keeping quality of meat
a. Curing b. Canning c. Freeze Drying d. Hot Smoking
Ⓐ Ⓑ Ⓒ Ⓓ 42. Good quality pork has less than ________ cm of golden brown fat that covers the surface of the meat.
a. ½ cm b. ¾ cm c. 1cm d. 1¼
Ⓐ Ⓑ Ⓒ Ⓓ 43. Good quality pork has a thoroughly cooked interior when the color of the meat is pink.
a. white b. pink c. red d. yellow
Ⓐ Ⓑ Ⓒ Ⓓ 44. Processed items for future use may be stored in the __________.
a. refrigerator b. cooler c. chiller d. freezer
Ⓐ Ⓑ Ⓒ Ⓓ 45. __________ can be stored at room temperature in a cold place & hold their quality for several months
a. frozen meat b. processed foods c. fresh meat d. canned goods
Ⓐ Ⓑ Ⓒ Ⓓ 46. __________ should be well-covered or wrapped to keep them from absorbing odors and flavors.
a. fresh meat b. canned goods c. frozen meat d. processed foods
Ⓐ Ⓑ Ⓒ Ⓓ 47. Handle, store and refrigerate food properly to prevent food spoilage and __________.
a. good health b. vermin and rodents c. employer supervision d. contamination
Ⓐ Ⓑ Ⓒ Ⓓ 48. Part of hygienic practices in storing meats is to eliminate __________ from food areas.
a. good health b. vermin and rodents c. employer supervision d. contamination
Ⓐ Ⓑ Ⓒ Ⓓ 49. It provides cold temperature for storing perishable foods.
a. Refrigerator Storage b. Freezer Storage c. Safe Storage d. Thawing
Ⓐ Ⓑ Ⓒ Ⓓ 50. The temperature inside the freezer should be __________ Celsius or lower.
a. 18º b. 19º c. 20º d. 21º