Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF SAN PABLO CITY
SAN CRISTOBAL INTEGRATED HIGH SCHOOL
SAN CRISTOBAL, SAN PABLO CITY

SUMMATIVE TEST in (TVL-HE-COOKERY)

Name: Date:
Teacher: Ms. Rachel Gripon Grade Level:

Direction: Read the following questions carefully and choose the letter that best describes the statement.
Encirle the letter of your answer.

1. The following are example of gourd family, EXCEPT?

A. Ampalaya B. Sweet corn C. Sayote D. Patola

2. This is a fat soluble compound responsible for the green color of plants.
A. Carotenoids B. Chlorophyll C. Flavonoids D. Freshness

3. Which is not true about washing and preparing vegestables

A. Wash all vegetables thoroughly and scrub well unpeeled vegetables, like potatoes for baking
B. Peel the roots crops like sweet potato, carrots or taro before washing them.
C. Wash green leafy vegetables in several changes of cold water
D. After washing, drain well and refrigerate lightly covered to prevent drying.

4. Cutting of vegestable by producing very fine cut usually for onions and garlic.
A. Julienne B. Mincing C. Chopping D. Dicing

5. Which of the following vegetables is rich in carbohydrates?

A. legumes, peas, and beans C. Mushroom, tomatoes, and radish
B. Nuts, olives, and avocado D. Seeds, roots, and tubers

6. What is the flavor component of vegetables which gives strong flavor and odor to some vegetables like
onions, leeks, garlic, chives, cabbage, and broccoli?
A. Flavonoids B. Sugar C. Glutamic acid D. Sulfur compounds

7. Which tool is used to drain excess water after washing vegetables?

A. Bowls B. Steamer C. Colander D. Utility tray

8. Which of the following is cooking by placing blanched or raw vegetables in the pan, adding liquid (stock,
water, wine) then covering and cooking it slowly?
A. Boiling B. Braising C. Baking D. Sautéing

9. Which fat soluble compound is responsible for the green coloring of plants?
A. Anthocyanins B. Chlorophyll C. Carotenoids D. Lycopene

10. Mrs. Cabrillas needs more supply of Vitamin A. which of the following will she eat to give her the nutrient
she needs?
A. Alugbati B. Lettuce C. Potatoes D. Saluyot

11. Which of the following plating styles is not a classic arrangement?

A. The starch or vegetable item is heaped in the center while the main item is sliced and leaned up
against it.
B. The main item in the center, with vegetable distributed around it.
C. The vegetable item in front and main item, starch item and garnish at the rear.
D. The main item is in the center with neat piles of vegetables carefully arranged around.

12. Chef Shaneshan will cook chopsuey. She is about to remove the hard core of a cabbage. Which of the
following knife will she use?
A. Butcher knife B. Cutting knife C. Channel knife D. Paring knife
13. What kind of knife is used in removing the hard core of a cabbage?
A. Butcher knife B. Cutting knife C. Channel knife D. Paring knife

14. At what temperature in a dry, dark place should potatoes and onions be stored?
A. 50 – 650F B. 60 – 850F C. 40 – 450F D. 70 – 950F

15. Which of the following vegetables is cooked uncovered?

A. Fruit vegetables B. Roots and tubers C. Green vegetables D. Yellow vegetables

16. Which kind of fish has no internal bone structure?

A. Fin fish B. Round fish C. Freshwater fish D. Shell fish

17. Which of the following fish is high in fat?

A. Bass B. Mackerel C. Cod D. Red Snapper

18. Which of the following fish is low in fat?

A. Cod B. Trout C. Salmon D. Tuna

19. Which market form of fish is viscera, head, tail and fins are removed?
A. Butterfly B. Fillet C. Dressed D. Sticks

20. Which of the following is a freshwater fish?

A. Bluefish B. Grouper C. Cat fish D. Sole

21. Which market form of fish are both sides of a fish still joined but bones are removed?
A. Butterfly B. Fillet C. Drawn D. Steak

22. Which of the following is the second step in scaling whole fish?
A. Begin to rake the scales from the tail towards the head.
B. Remove the scales on both sides of the fish.
C. Hold the fish down firmly with your hand near its head.
D. Lay your fish flat on the board.

23. Which of the following is the third step in opening an oyster?

A. Cut muscle from bottom cup.
B. Insert oyster knife at hinge slowly but firmly
C. Push knife into oyster and slice muscle from top shell
D. Twist knife handle to open the oyster.

24. Which of the following is a characteristic of a fresh fish?

A. With fresh and foul odor B. Eyes are dull, shiny and bulging
C. Gills are pink or red D. Flesh shrink when pressed

25. How many colors is suggested on a plate to make it balance?

A. Four to five B. Three to four C. One to two D. Two to three

26. Which of the following seafood is cooked just enough to heat to keep it juicy and plump?
A. Fat fish B. Flat fish C. Lean fish D. Shellfish

27. Which of the following enhances baked fish when served?

A. Butter B. Lemon C. Cream D. Sauce

28. What cooking method is suited to fat fish.

A. Baking B. Deep -frying C. Boiling D. Sautéing

29. Which is basted to baked lean fish to help prevent it from drying up.
A. Butter B. Soy sauce C. Cream D. Tomato sauce

30. The art of presenting food in an attractive way

A. Cooking B. Platting C. Cutting D. Preparing