`` VICTORIA HIGH SCHOOL

FOURTH PERIODIC TEST

GRADE !0 – COOKERY
Name:______________________________ Rating:___________
Year & Section:_______________________ Score:____________
Direction: Read and understand the questions below. Choose the letter of the correct answer and write
it in your answer sheet.
1.Which of the following examples is a thick soup?
a. Bisques b. Bouillon c. consommé d. puree
2. Which of the following is not s thickening agent?
a. Flour b. Gran c. rice d. salt
3. Which of the four basic sauces has the basic ingredient as milk as the thickened agent and added with
flour enriched with butter?
a. Hollandaisesauce b. Savory sauce c. Veloute sauce d .White sauce
4. The following are thickening agent except_________.
a. dairy cream b. egg c. flour d. spice
5.What do you call birds that are hunted for food?
a. game b. livestock c. poultry d. swine
6. Which of the following poultry originated from China and is noted for its tender and flavorful meat?
a. chicken b. goose c. itik d.peking duck
7. A young immature pigeon of either sex with extra tender meat is called______.
A .duck b. fryer c. rooster d. squab
8. Poultry is composed of different parts. To which of the following does breast meat belong?
a. dark meat b .tough meat c. variety cuts d. white cut
9. Which of the following characteristics is not a good quality of live poultry?
a. Free from pin feather and shows no cuts
b. Has clear eye
c. Heavy and the skin is watery
d. Well- developed thighs
10. What do you call young chickens that are usually 9 to 12 weeks of age?
a. fryer b. hen c. roaster d. stag
11. How many days should a whole chicken should be refrigerated?
a. 1 day b.1 to 2 days c. 2 to 3 days d. 3 to 4 days
12. How do you classify the chicken breast?
a. entrails b. dark meat c. viscera d. white meat
13. In cookery, we apply different cooking methods depending on the ingredients that we have. If you
will cook a matured poultry, which of the following methods will you apply?
a. boiling b .frying c. roasting d. stewing
14. What cooking method is suitable for the less tender cuts?
a. boiling b. frying c. roasting d. stewing
15. What is the best cooking temperature for poultry?
a. high temperature b. low temperature c. low to moderate d. moderate temperature
16.What factor affects the poultry meats tenderness and juiciness?
a. Age b. cookery c. cuts d. sex
17. Which of the following can be done to prevent drying when reheating?
a. cook using sauces and gravy
b. overcook the poultry meat
c. remove fat before cooking
18.Which of the given preparation is the second step in dressing a chicken?
a. Bleeding b. scalding c. deboning d. evisceration
19. The highest among the nutrient content in poultry is_____.
a. protein b. water c. fat d. vitamin
20. The basic cuts in poultry is ______.
a. 5 b. 6 c. 7 d. 8
21. Where can we obtain pork?
a. hog b. chicken c. turkey d. sheep
22. Meat from cattle over one year old in Known as _____.
a. pork b. beef c. Lamb d .chevon
23. Kaldereta is famous dish from meat of goat known as ______.
a. Chevon b. veal c. lamb d. carabeef
24. Which of the following is nutrient content of meat?
a. protein b. fat c. vitamin d. all of the above
25. Which part of the meat has the greatest amount of quality protein?
a.Bone b. fat c. flesh d. ligament
26. From what animal can you derive veal meat?
a.calf d. deer c. hog d. sheep
27.Which of the following market forms of meat does not undergo chilling?
A .cured meat b. fresh meat c. frozen meat d. processed meat
28. Which of the following meat cuts requires long and slow cooking temperature?
a. less tender b. slightly tough c. tender d. tough
29.What is long-bladed hatchet or a heavy knife used by butcher?
a. butcher knife b. chopper knife c. cleaver knife d. set of slicing knife
30.What is your primarily consideration in storing good?
a. expiration date b. fragility c. quality d. size
II Classify the given cooking method by Writing A- if dry heat method B- if moist heat method
31. baking 36. Simmering
32. boiling 37. Braising
33. broiling 38. blancing
34. roasting 39. Grilling
35. stewing 40. Frying

G O O D L U C K!!!!!

Prepared by:
MARIFE L. LEAÑO