Silay Institute, Inc.

Junior High School Department

Cookery 10
Second Quarter Examination
S.Y 2021 – 2022

Name:____Kathleen_Gamilong_________Year&Section:___10-Andromeda ___Date:_1/27/2022____

I. IDENTIFICATION
INSTRUCTIONS: Read and understand the following. Identify each based on the given definition.

__Food steamer_________1. A kitchen tool used in cooking with steam

__Vegetables___________2. Taste best when they are eaten in season
__Vegetables___________3. Food that can be eaten either raw or cooked
__Salting______________4. Traditional and easy method of fish processing
__Leafy Vagetables______5. Plants that are cultivated for their edible leaves
__Sautéing_____________6. To fry food quickly in a small amount of oil or fat
__Braising_____________7. A cooking method in which vegetables are seared
__Fish and shellfish_____8. They are commercially available in a variety of forms
__Scaling_____________9. To remove the scales that covers the body of the fish
__Round Fishes________10. Any fish that, when cut across, would yield round pieces
__Seafood____________11. Needs to pass through thorough processing before cooking
__Finfish and shellfish___12. Some of the easiest, quickest, and simplest food items to cook
__Seafood_____________13. Any edible marine animal that are taken from the sea to be used as food
_Pod vegetables_________14. A type of fruit vegetable with an edible plant structure that contains seeds
_Seafood_______________15. A umbrella term for any marine animal caught or raised for human consumption
_Eating Vegetables______16. One of the best ways to get the nutrients that the body needs to perform efficiently
_Steaming_____________17. A cooking method that makes use of steam, or the vapour arising from a heated liquid
_Grilling_______________18. A cooking method wherein dry heat is applied from below or above the food being cooked

II. Modified True or False

Read and understand the following. Write true if the statement is correct and changed the underlined
word/s if it is false. Write your justification.

__Plastic container______________19. Avoid reheating food while in a pan.

Justification: You can’t reheat food in plastic sontainers because the plastic will melt with heat
__True______________20. The finfish group includes flatfish and round fishes.
Justification: Finfishes are types of fishes that has backbones
__True______________21.Seafood should be a major part of a person’s diet.
Justification: Many studies have shown that including seafood in a person’s diet is healthy because it contains nutrients.
_True_______________22. They key to success of any dish is the quality of the ingredients used.
Justification: Using high quality ingredients can make the quality of your dish successful
__True______________23.Boiling is another easy and convenient method of cooking vegetables.
Justification: Boiling is a way of cooking you vegetables quickly by putting it in boiling water with salt.
__Frozen______________24.Cooked vegetables can also be stir – fried in hot oil for 5 to 6 minutes.
Justification: Frozen vegetables are the one that must be stir fried in that amount of time.
__True______________25. Using too much seasoning can mask the natural flavour of vegetables.
Justification: If you put too much seasoning then the dish and the vegetables will most likely be salty.
__Drawn______________26. Frozen or gutted fish has its entrails removed, but still needs to be cleaned.
Justification: Frozen fishes are sometimes already gutted and cleaned
__Processing______________27. Before vegetables or any other food are canned, they undergo some thawing.
Justification: Canned vegetables and other canned foods must undergo processing before canned.
__True______________28.Escalopes are taken from a large skinless fillet of larger round fish and flatfish.
Justification: Escalipes are large skinless filets that are cut at an angle towards the tail.
_Finfish and shellfish_______________29.Vegetables are some of the easiest, quickest, and simplest food items to cook.
Justification: Finfish and shellfish are easy to cook because you can just season it and cook to eat.
__True______________30. There are several considerations to take into account when cooking vegetables.
Justification: To be able to cook a quality dish, there are rules or tips you must take consideration when cooking vegetables
__Shellfish______________31.Finfish are sold just as they are harvested or captured, and are kept alive until they are
ready to cooked.
Justification: When going to the market, most shellfish are the ones that are kept alive
__True______________32. When thawing frozen finfish or shellfish in the refrigerator, wrap it in a plastic and place it on a
plate or tray.
Justification: You must wrap the seafood in plastic and place it in a tray because it can leak.
__True______________33. When buying frozen seafood, check that the packages or containers they come are not open,
torn, or crushed.
Justification: when buying frozen seafood the product must be sealed and doesn’t have any damage.
__Shucked______________34.Whole fish include mollusks that have been removed from the shell while alive and packed
in a clear liquid.
Justification: Whole fished are the ones who are sold whole and usually fresh but not alive.
_True_______________35.Seafood should be cooked soon after it is purchased to ensure that it will be served and eaten
at its best quality.
Justification: Seafood can easily be spoiled and it’s best quality is when it is fresh.
_Steamer method_______________36.Steamer basket method typically consist of deep pot with one or two shallow
containers with holes all over which hold the food to be cooked.
Justification: The steamer basket method is the use of a steaming basket and not a pot.
__Essential______________37. Scientific studies shown that the many different kinds of seafood contain an extensive
range of nutrients that are not essential to human health.
Justification: Seafood have nutrients that are healthy for our body and these nutrients are essential.

III. Essay
Briefly explain the following. Rubric is given in grading your answers.

Convention Organization Content

2 points 2 points 1 point

Note: Please if you needed some space for your answer, you can use the back part of this test
questionnaire.

38. Finfish
Finfish are types of seafood that has a fin-tail. They are usually that have backbones and doesn’t have any shell.
39. Seafood
Seafood are sea animals or creatures that are edible. They are caught and can be processed in many market forms
to be sold.

40. Condition
The condition can be the freshness or quality of any foods. It can be based on the freshness, colour and quality of
a food.

41. Cured fish

A cured fish is a fish that have been preserved be smoking, salting, drying or pickling for longer preservation. Some
cured fish can be sometimes mistaken as raw but it can already be eaten.

42. Cuts of fish

The different cuts of fished can be also considered as a type of market for because the different cuts of fish are sold
depending on what dish will be cooked.

43. Vegetables
Vegetables are the healthiest foods to eat because it contains many nutrients that are needed for our body. There
are also different kind of vegetables which are root, leafy and other types.

44. Cooking time

The cooking time of a food is the exact time on how the vegetables will be cooked to prevent from overcooking and
make the dish too soft or too hard. The cooking time is also used to keep the nutrients of the food.

45.Cold – smoked
Cold-smoked is a method of curing a fish that is a type of market form if seafood. Cold smoked is curing a fish and
then it is partially dried.

46. Salting method

The Salting Method is a traditional way of preserving fished. It is the use of salt in fishes to enhance its taste,
texture and structure. There are three ways of salting seafoods and that is Dry salting, pickle salting and Brine salting.

47. Storing Seafood

Seafood doesn’t always stay fresh so to prevent it from spoilage is to correctly store it. Use a plastic or a container
before storing seafood and the live shellfish should be already cleaned and covered with clean damp cloth.

48. Cooking seafood

Cooking seafood is different in every cooking methods. You can make many seafood dishes and it’s been using
many cooking methods. Like vegetables, seafood should also not be overcooked to prevent the breakage of nutrients.

49. Forms of shellfish

The forms of shellfish are it’s different market forms. It can be sold as fresh and alive after they are captured,
shucked, which the shells have been removed in molluscs, headless, frozen and canned.

50. Steaming method

The steaming method is the use of a steamer when cooking. A pot with multiple holes underneath is above the pot
with water that is heated and creates steam so that the food will be cooked.

51. Gutting preparation

Gutting preparation is a method of preparing a seafood in cooking as to prevent the spoilage and makes the
seafood clean.
52. Dips and Dressings
Dips and dressings are the types of accompaniments of vegetables. Dips are usually served aside vegetables to
add flavours to the dish and the dressings are what they mix in the salad for flavour.

53. Cooking vegetables

Cooking vegetable is being able to cook a dish without losing it’s nutrients. It is important to know the proper
cooking time of the vegetables so that the flavour and texture is correct and the appearance of the dish is
appetizing.

54. Benefits in Seafood

Eating seafood can give you many nutrients because it is one of the most recommended foods in a diet. It is health
and nutritious that is why most patients have seafood in their diet.

55. Purchasing seafood

In purchasing seafood you should pick the freshness and quality of the seafood. Depending of the dish you are
making there are many cuts and forms that are already available for easing cooking.

56. Storing of vegetables

Storing vegetables is very important to know because knowing how to properly store it can prolong the freshness of
the vegetable. Mostly the vegetables are stored in the freezer and must be cleaned before storing.

57. Quality of vegetables

The quality is the physical characteristics and features of a vegetables. They can be based on the shape, size and
colour and maturity of the vegetables. It is important to know the quality of the vegetables so that you can have the
nutrients that you need.

58. Guidelines in cooking

The guidelines in cooking can be also classified as the rules because it must be follower to make a dish
successfully before cooking it to enhance the flavours of your dish.

59. Thawing frozen seafood

Thawing frozen seafood are the different methods of thawing before cooking it. Before cooking a frozen seafood it it
recommended to be thawed first to make it soft.

60. Seasonality of vegetables

The seasonality of the vegetable is the time where the vegetable are at its best quality. The farmers plant and
harvest the vegetables in season that is perfect in the temperature and climate for it so it has the best quality

Prepared by: Lalyn O. Selendron

Cookery Teacher