Summative Test TLE Cookery 10 Q2 M1 3

Republic of the Philippines
Department of Education
Region I
SCHOOLS DIVISION OFFICE OF DAGUPAN CITY
East Central Integrated School
Mayombo District, Dagupan City
Office of the Principal
SUMMATEST TEST NO. 1

SUMMATIVE TEST IN TLE COOKERY 10
Module # 1 - 3
Name: __________________________________ Grade & Section: ______________________

Teacher: ________________________________ Score: ______________________________
I. Read and understand the following questions and fill in the entire circle that
corresponds to your answer for each question on your answer sheet.
A. Chlorophyll B. Fructose C. Glutamic Acid D. Sulfur compounds
1. It is a natural sugar that provides the sweetness in vegetables.
2. This forms a product called monosodium glutamate when combined with salt.
3. What do you call a fat soluble compound that is responsible for the green color of plants?
4. It gives the characteristic strong flavour and odor of some vegetables like onions, leeks, garlic,
chives, cabbage, and broccoli.
For numbers 5 – 10, Identify what classification of vegetables are the following. Choose the answer
from the choices below.
A. According to parts of plants

B. According to Nutritive Value
C. According to Chemical Composition
5. Seeds and pods 8. Stalks, stems, and shoots
6. Fat-rich vegetables 9. High moisture content
7. Vitamin A-rich vegetables 10. Vitamin B (complex)
11. What market form of vegetables has undergone little of no processing from the time they were
harvested to the time they were marketed?
A. Canned B. Dried C. Fresh D. Frozen
12. It is a market form of vegetables that makes cooking with vegetables easier and more
convenient as it eliminates several steps in food preparation.
13. It preserves vegetables and prolongs their shelf life by removing water from the vegetables,
inhibits the growth of bacteria, yeast, and molds that can otherwise promote spoilage and rot in
vegetables.
14. What market form of vegetables is commercially packaged in plastic bags or cardboard boxes?
15. Which vegetable is NOT an ingredient of Chop suey?
A. Bell Pepper B. Carrots C. Cauliflower D. Squash
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Region I
16. Combine acid vegetables like _______, to green vegetables just before service to prevent
discoloration of greens.
A. Carrots B. Onions C. Peas D. Tomatoes
17. Classify which is NOT a General Rule of Vegetable Cookery.
A. Don’t overcook.
B. Use baking soda with green vegetables.
C. Cut vegetables uniformly do even cooking.
D. Cook green vegetables and strong-flavoured vegetables
uncovered. For numbers 18-20,
select what method of cooking vegetables is referred in each number.
A. Baking B. Boiling and Steaming C. Deep-frying D. Sautéing and Pan-frying
18. Vegetables are drained as soon as they are cooked and the cool quickly under cold water to
prevent overcooking from the residual heat.
19. Both methods may be used to complete cooking or pre-cooked or blanched vegetables. Also
used for complete cooking of raw vegetables.
20. Vegetables large enough to coat with breading or batter may be fried. Quick-cooking vegetables
can be fried raw.
For numbers 21-25, classify the following factors, write:
A. For changes in color B. If it is changes in color
C. For changes in nutrients D. Water is lost or absorbed
21. Protein become more soluble and digestible.
22. Cooking for a short time, helps maintain color.
23. Vegetables with significant amount of starch absorb water because of the hygroscopic property of
starch.
24. Vitamin may be destroyed in heat like Vitamin C.
25. Addition of lime causes firmness or delay softening due to reaction of calcium from lime.
26. It is a term used in cookery to describe a wide range of flavored liquids that are served as part of
meal, or dish.
A. Appetizer B. Dessert C. Sauces D. Side-dish
27. Sauces are liquid that has been thickened by the following EXCEPT
A. Baking Soda B. Corn flour C. Egg yolk D. Starch
28. What do you call the complementary additions to the main ingredient of a meal that typically
things like vegetables and side-salads but also include sauces and relishes?
A. Accompaniments B. Appetizer C. Dessert D. Side-dish
29. It is a cold sauce made with eggs and olive oil.
A. Brown Sauce B. Hollandaise C. Mayonnaise D. Tomato Sauce
30. It is made with tomatoes and gives authentic flavor to recipes.
31. It is a warm sauce made with butter and eggs, seasoned with white vinegar and peppercorns.
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Region I
32. It is also called as espagnole, which is made with a meat stock, done by simmering it for hours
until it reduces to a thick, rich sauce.
A. 0°F B. 50-65°F C. 50-70°F D. Less Than 75 °F

33. Fresh Vegetables
34. Frozen Vegetables
35. Dried Vegetables
36. Canned Vegetables
37. Temperatures between _________ allow bacteria to grow rapidly.

A. 0-39°F B. 40-140°F C. 141-240°F D. Less Than 300 °F
38. Which is NOT a
A. Use/sell stock at the front first. procedure of FIFO?
B. Place items with the soonest dates at the front.
C. Sell items that are past these dates or are damage.
D. Locate products with the soonest best before or use-by dates.
39-40. Write the meaning FIFO at the back of your answer sheets.
Prepared by: Checked and Verified:
ALIAH JOICE D. GEMINO MARNICK M. NICOLAS

Subject Teacher
Noted by:
CINDY A. GANO
Assistant Principal
MARICRIS P. FERRER
Principal IV
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Region I

Summative Test TLE Cookery 10 Q2 M1 3

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Republic of the Philippines

SUMMATEST TEST NO. 1

Name: ____________ Grade & Section:

A. According to parts of plants

A. 0°F B. 50-65°F C. 50-70°F D. Less Than 75 °F

37. Temperatures between _________ allow bacteria to grow rapidly.

Prepared by: Checked and Verified:

ALIAH JOICE D. GEMINO MARNICK M. NICOLAS

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