Republic of the Philippines

Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR

Grading Period: Fourth Quarter

Subject and Year Level: TLE 10 - Cookery

Directions: 5. Which of the following best describes a

Read each item carefully. Choose boning knife?
the letter of the correct answer.
Then write the letter of the correct A. for cutting through bones
answer on your answer sheet. B. for boning raw meat and poultry
C. for carving roast chicken and duck
1. Which of the following types of knife is D. for carving and slicing cooked meat
used for the general purpose of chopping,
slicing, and dicing? 6. Preparing meat dishes requires a
different process in cutting meat from
A. Boning Knife retail cuts to the desired meat size for the
B. Butcher Knife recipe. What will you use in chopping,
C. Cleaver Knife slicing, and dicing meat effectively?
D. French Knife
A. Butcher knife
2. What knife is used for cutting through B. Cleaver knife
bones? C. French knife
D. Slicer knife
A. Boning Knife
B. Butcher Knife 7. Your sister requested you to prepare
C. Cleaver Knife Roasted chicken for her birthday. Which of
D. French Knife the following will you do before serving it?

3. Beefsteak is one of the favorite dishes A. Slice the Roasted chicken with a
of Filipinos, which of the following is slicer knife.
used to cut steaks accurately? B. Slice the Roasted chicken with a
utility knife.
A. Butcher Knife C. Cut the Roasted chicken through
B. Cleaver Knife the bones with a boning knife.
C. Steak Knife D. Cut the Roasted chicken through
D. Utility Knife the bones with a cleaver knife.

4. You are tasked to cut, section, and 8. You are about to prepare a beef steak
trim raw meat in a butcher shop, recipe for your father's birthday party. In
what knife are you going to use? order to come up with a well sized steak
and present it beautifully, what will you do
A. Boning Knife with your beef?
B. Butcher Knife
C. Cleaver Knife A. Utilize big cuts of beef.
D. French Knife B. Utilize small cuts of beef.
C. Use slicer knife in producing
consistent cuts of beef.
D. Use a steak knife in producing
consistent cuts of beef.
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Fourth Quarter
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 Republic of the Philippines
Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR

9. Mang Kiko, a meat vendor, sells retail C. 50%

cuts of pork. Using a slicer knife he cuts D. 70%
rib chops from the loin primal cut. Do you
agree with him using a slicer knife in 13. The meat has 5% of fats in the muscle
cutting rib cuts? tissue. In what aspect does fat affect meat
dishes?
A. Yes, because it produces clean rib
chop cuts. A. color
B. Yes, because it produces precise rib B. juiciness
chop cuts. C. portion
C. No, because it produces untrimmed D. serving
rib cuts.
D. No, because it produces different rib 14. One of the compositions of meat is
chop cuts. protein. Protein coagulates when it is
heated. What will happen to the meat if
10. Beef and pork meats are divided into coagulation of protein occurs?
large sections called primal cuts. Primal
cuts are then broken down further into A. The meat is well done.
individual steak and other retail cuts. B. The meat is overcooked.
If you would be given a chance to assist C. The meat is undercooked.
the slaughter crew, what would be your D. The meat is tender and juicy.
suggestion so that the meat would be
properly cut? 15. Collagen is a white connective tissue
that dissolves by long, slow cooking with
A. any cutting tool can be used liquid. Which of the following will help in
B. any type of knives can be used softening collagen during cooking?
C. available knives only can be used
D. appropriate knives in every type of A. acid
cut should be used B. ginger
C. pepper
11. Meat is a term for the flesh of cattle, D. salt
sheep and pigs. What do you call the
meat of an immature sheep? 16. Marinating is adding spices like bay
leaf, calamansi and other spices to food
A. Beef like meat and fish. Which of the following
B. Lamb explains the purpose of marinating meat?
C. Pork
D. Veal A. to increase meat size
B. to dilute the fats in the meat
12. Meat comprises water, protein, fat, C. to create a brownish meat crust
and various amounts of minerals and D. to soften meat and heighten its
vitamins. What percentage of water does flavor
muscle tissue have?

A. 10%
B. 30%

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(086) 211-3225
Fourth Quarter
surigaodelsur.division@deped.gov.ph Standardized Assessment
 Republic of the Philippines
Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR

17. Cuts from neck, shoulder, breast, C. Ribeye Fillet

chuck, and shank are less tender cuts. D. Ribeye Steak
What cooking method is best for these
cuts? 22. Which of the following meat cuts
requires a long and slow cooking
A. Frying method temperature?
B. Grilling method
C. Dry heat method A. Less tender cuts
D. Moist heat method B. Slightly tough
C. Tender
18. Eddie chooses lean meat for his D. Tough
recipe as requested by his visitors. To
improve the flavor and juiciness of the 23. How proper breading of a meat product
meat, he applied barding. Which is done?
statement best describes barding?
I. dip in egg
A. Adding surface fat II. dredge in flour
B. Removing surface fat III. roll in bread crumbs
C. Adding binding agents
D. Removing binding agents A. I, II, III
B. II, III, I
19. You decided to have dinner in a fine C. II, I, III
dining restaurant with your family. How D. III, II, I
will you know that the meat you have
ordered is cooked at medium rare? 24. Good marinade adds flavor to your
favorite meat and makes it more tender
A. Meat feels hard and rough. and juicy. How will you make a good
B. Meat feels springy and resistant. marinade at home?
C. Meat is firm with definite resistance.
D. Meat is very soft with a jelly-like A. Add artificial taste enhancers.
texture. B. Use any seasonings to add flavor.
C. Combine condiments and spices.
20. Which of the following refers to D. Make a mixture of any acid, oil,
variety cuts of meat? and herb.

A. head, tail 25. Nanay Mayla plans to cook for lunch

B. ribs, plate, chuck the favorite meat dish of his son, Pork
C. fore shank, hind shank Liempo. Which of the following cuts of
D. liver, kidney, lungs, tongue, tail meat will you use for the recipe?

21. Which of the following rib cuts will A. chuck

always kick better grilled or fried in a B. flank
skillet? C. round
D. variety cuts
A. Back Rib
B. Ribeye Cap

Balilahan, Mabua, Tandag City, Surigao del Sur, 8300

(086) 211-3225
Fourth Quarter
surigaodelsur.division@deped.gov.ph Standardized Assessment
 Republic of the Philippines
Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR

26. Doneness of meat is vital in cooking. 30. Moist heat cooking method includes
How will you know if the meat is well any technique that involves cooking with
done? moisture. Evaluate the following food
recipes below and determine the dish that
A. The meat feels hard and rough. used moist heat cooking.
B. The meat feels springy and
resistant. A. Fried Pork Chop
C. The meat is very soft with a B. Lechon Manok
jelly-like texture. C. Nilagang Baboy
D. The meat feels firm with a definite D. Pork Liempo
resistance.
31. When plating food, the goal is to create
27. What will happen to the fresh meat if a dining experience that tempts all the
it is not put into a cold storage after one senses, not just the palate. What do you
day? call the main food item in a platter
presentation?
A. become rancid
B. has poor texture A. centerpiece
C. pinkish in color B. garnish
D. remain fresh C. serving portion
D. total serving
28. Is it important to heat the pan for a
minute before adding a small amount of 32. In plating, you should avoid using a
fat when sautéing? monochromatic color scheme. What color
should you use in plating a steak?
A. Yes, because the food will not
stick to the pan. A. Brown
B. Yes, because it helps brown the B. Green
surface of the food. C. White
C. No, because food can be added D. Yellow
immediately to the pan.
D. No, because heat can cause 33. Nene is asked to cook pork chop for her
discoloration of the food. parents' wedding anniversary. What plate
should Nene use in serving her dish?
29. Your sister cooks fried meat out of
less tender cuts for your viand. A. plain white plate
What will be your suggestion to make B. plain brown plate
her fried meat tender? C. plate with floral lid design
D. plate with yellow lid design
A. Boil the meat then fry.
B. Sear the meat and fry. 34. Which of the following vegetables
C. Marinate and fry the meat. should be sautéed before used as garnish
D. Deep fry the meat in high heat. to meat dishes?

A. Cabbage
B. Carrots

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 Republic of the Philippines
Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
C. Lettuce
D. Malunggay
35. Plating enhances both the look and
taste of food. Which statement best
describes the use of plain white plates
during presentation?
A. to make food look expensive and
tasty
B. to make food look neat, nice and
clean
C. to prevent visual competition with
the food served
D. to make the food presentation
colorful and tasty- looking
36. Mara cooked well done steak as
requested by her friend. During plating,
she observed that the steak looked dry.
What should she do to improve the
appearance of steak?
A. Add a spritz of oil.
B. Slice the steak thinly.
C. Add colorful garnishes.
D. Make the portion bigger.
37. Jess is tasked to plate the food for
their guest. He fills ½ of the plate with
starch/rice, 1/8 for protein and 3/8 for
vegetables. Would you agree with Jess’s
plating style?
A. Yes, because in plating ½ of the
plate is for starch/rice, 1/8 for
protein and 3/8 for vegetable.
B. Yes, Jess is doing great, his plating
style makes the plate look full.
C. No, because in plating ½ of the
plate is for vegetables, ¼ rice, ¼ for
protein.
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D. No, Jess should plate ½ of the
plate for protein, ¼ rice, ¼
vegetables.
38. If given a chance to help Jess, how will
you create height in plating the food?
A. Place protein on a bed of starch.
B. Place protein on top of the sauce.
C. Serve protein topped with
vegetables.
D. Serve protein fully covered with
sauce.
39. Drying is one of the most common
methods of preserving meat. Which
statement best describes this method?
A. causes hardening of the meat
tissues due to loss of moisture
B. causes reduction of the 50%
moisture and fat of the meat tissues
C. involves reduction of moisture and
fat form the meat using solar heat
D.involves the reduction of the original
70% of water content of the meat to
about 15%
40. How artificial drying of meat is done?
A. Apply salt and potassium to prolong
the keeping quality of meat.
B. Expose to natural sunlight to reduce
the amount of moisture content of
meat.
C. Place the meat in a portable solar
dryer which can provide sanitary
means of drying.
D.Use an oven to remove moisture
from meat.
Fourth Quarter
Standardized Assessment
 Republic of the Philippines
Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR

41. Which of the following best describes the meat and energizes cells of
Meat Smoking? spoilage organisms present in the
meat.
B. Smoking removes the water
content of meat. 45. Storing meat should apply FIFO rules.
C. Smoking minimizes the hardness Which best explains FIFO?
of the meat.
C. Smoking hampers the growth of A. Put new purchases behind old ones
microorganisms. and always use the old stock first.
D. Smoking creates a distinctive color B. Use new stocks in front of old ones
and flavor thus it helps its in the storage area and alternately
preservation. use the 2 stocks.
C. Place old supplies behind new ones
42. What is the common method of during storage, use newly
preserving food? purchased items.
D. Mix old and new stocks inside the
A. canning freezer.
B. drying
C. freezing 46. Connective tissues are more prevalent
D. salting in tough meat cuts like in the shoulder
and leg. What will you do to dissolve the
43. Which of the following best describes connective tissues and make these cuts
thawing frozen meat? tender?

C. thaw in the basin with water A. Frying cooking method will be

B. thaw in a basin with running used.
water B. Braising cooking method will be
D.place meat in a bowl and thaw used.
in the refrigerator C. Sauteing cooking method will be
E. place meat in a bowl and thaw used.
at room temperature D. Pan grilling cooking method will be
used.
44. How does salt help in preserving
meat? 47. Sheena is an assistant chef at a fine
dining restaurant, and she is advised to
A. Salt serves as food take a rest after showing frequent colds
harmful organism. and coughs. What do you think about the
B. Salt dries the meat and hardens restaurant management advice?
its tissues.
C. Salt removes water from the A. it is because she might feel sleepy
tissue of the meat and the cells B. it is because she might encounter
of spoilage organisms that may difficulty breathing
be present in the meat. C. it is good because she might pass-
C. Salt adds water to the tissue of out while working
D. it is good because she might
spread Staphylococcus bacteria

Balilahan, Mabua, Tandag City, Surigao del Sur, 8300

(086) 211-3225
Fourth Quarter
surigaodelsur.division@deped.gov.ph Standardized Assessment
 Republic of the Philippines
Department of Education
Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR

48. Junie plans to prepare “Tapa” to be

sold to his friends. What will you suggest
to him to ensure sanitary and good quality
dried meat products?

A. Place the meat on a cemented floor

for drying.
B. Lay and cover meat on a plywood
when drying.
C. Use portable solar dryers with
screen covers.
D.Hold and cover the meat using
native mat when drying.

49. Preserved corned beef can be stored in

plastic containers. Will you agree of
leaving ½ inch empty space on top of the
container?

A. Yes, the empty space allows the

food to expand during freezing.
B. Yes, the empty space prevents the
growth of bacteria during storage.
C. No, the empty space allows
microorganism to thrive in the jar.
D. No, the empty space creates air
space that spoils the meat.

50. Canning is one of the methods in

preserving meat. It is a process that
destroys the organism that causes
spoilage. It maintains the high quality of
meat product and extends its life for about
a year. What will you do if you found out
the date in canned product is expired
already?

A. Consume the canned product.

B. Dispose the product properly.
C. Keep the canned product.
D. Ignore the date.

Balilahan, Mabua, Tandag City, Surigao del Sur, 8300

(086) 211-3225
Fourth Quarter
surigaodelsur.division@deped.gov.ph Standardized Assessment