Technology and Livelihood Education

Cookery 10
Fourth Quarter
First Summative Test

I. Read the questions below and answer it correctly with letters only.

1. This is the art of modifying, processing, arranging or decorating food to enhance its
aesthetic appeal.
a. Visual presentation b. food presentation c. sauce presentation d. traditional
presentation
2. It is the best way for the chef to bring their personality into a dish.
a. Traditional presentation b. food presentation c. visual presentation d. sauce
presentation
3. The type of presenting the food which is often considered by chef’s at many different
stages of food presentation.
a. Food presentation b. visual presentation c. sauce presentation d. traditional
presentation
4. In food decoration, we can also use this aside from using edible garnishes.
a. Food edibles b. inedible garnishes c. fresh goods d. vegetables
5. This is what we call the person who carries or serve foods on tables.
a. Baker b. waiters c. saucier d. chef
6. It is the appearance of the food where you are more likely to try it and enjoy it.
a. Looks tasty b. looks appetizing c. looks catchy d. looks familiar
7. This is the key of fulling all five senses into the experience of eating.
a. Decorating the food b. presenting the food c. cooking the food d. garnishing the
food
8. The way of presenting food where it has an integral part of controlling the cost.
a. Styling b. proportioning c. timing d. garnishing
9. It is a food preparation technique where you leave a half-inch of space between the
food and the edge of the table.
a. Garnishing b. proportioning c. styling d. timing
10. A food preparation technique which is related to the way you put a dish together or
style of a meal.
a. Right tableware b. styling c. garnishing d. proportioning
11. This technique of food presentation where it improves the texture and flavour of a
dish.
a. Timing b. garnishing c. styling d. right tableware
12. The food technique where it should be done as simple as a colourful ingredient.
a. Right tableware b. garnishing c. timing styling
13. Presenting of the plates must be according to the occasion.
a. Styling b. right tableware c. timing d. garnishing
14. The food technique which is all about timing,
a. Garnishing b. timing c. styling d. proportioning
15. It is a food technique presentation where time is very essential.
a. Proportioning b. timing c. garnishing d. styling
 TECHNOLOGY AND LIVELIHOOD EDUCATION
Cookery 10
FOURTH QUARTER
Second Summative Test

Direction: Read each questions carefully. Choose the letter of every correct answer and
write it on your paper.

1. This is the final step that showcases a chef’s creations and highlights the quality of the
food and preparation techniques.
a. Culinary techniques b. food presentations c. chefs labor d. plate presentation
2. This must be simple to execute specially on a busy day, yet stylish and visually appealing
to the guest.
a. Plate presentation b. culinary techniques c. food presentation d. effective
plating
3. This is to be considered to produced a composition that brings the various elements of
the dish together in harmony.
a. Food presentation b. one’s creativity c. chef’s hunch d. eye of the
photographer
4. This is rarely achieved on the first try.
a.food presentation b. effective plating c. culinary techniques d. winning plate
presentation
5. This is necessary to the success of a dish as its taste and flavour.
a. culinary techniques b. one’s creativity c. effective plating d. food presentation
6. It is what it tempts our eyes and makes you want to taste the food.
a. effective plating b. one’s creativity c.chef’s hunch d. the way the food looks
7. This should engage the senses and draw the diner into it much as a painting will draw in
The observer.
a. Color b. food c. taste d. plate
8. This must be considered before you begin preparing your dish.
a. ingredients to prepare b. plating c. utensils needed d. kind of cuisine
9. When carefully placed, this will create art.
a. food b. tools c. utensils d. ingredients
10. This is the key to attractive food presentation.
a. amount of food b. edible garnishes c. color and contrast d. right plate
11. The color of plate which is popularly used because it creates high contrast and provide a
Neutral background for colorful creations.
a. Orange b. yellow c. red d. white
12. The ingredients that when added to the food prepared will create a beautiful
Background.
a. Colored vegetables b. odd vegetables c. yellow vegetables d. green
vegetables
13. This will enhance the dish you are going to serve.
a. taste b. garnish c. flavor d. texture
14. In finishing your plating, this must be, always be related to the dish and must always
Edible
 a. Vegetable b. flavour c. ingredients d. garnishes
15.These are plating tools for detailed line work and broad strokes when applying sauces,
when plating purees and coulis beneath meat or vegetables.
a. Plating wedges b. garnishing kits c. plating tongs d. decorating brushes
TECHNOLOGY AND LIVELIHOOD EDUCATION
Cookery 10
Fourth Quarter
Third Summative Test

Directions: Answer the questions below. Write only the letters that best describe the statement.

1. This is the process in which both cooked and raw materials are stored appropriate conditions for
future use without any entry or multiplications of microorganism.
a. Food storage b. food refrigeration c. freezing food d. proper storing
2. This is considered quick and easy to do, to keep vegetables fresh and safe to eat.
a. Storing vegetables b. drying vegetables c. canning vegetables d. curing vegetables
3. This is the oldest method to preserve or store vegetables.
a. canning b. drying c. freezing d. salting
4. The process of preserving food which is fairly labor intensive and time consuming.
a. Salting b. drying c. curing d. canning
5. One method of preserving food by using pressure cooker where vegetable are heated to kill
microorganism that can cause spoilage.
a. Drying b. curing c. canning d. salting
6. It is a method of food preservation where the product is allowed to ferment naturally.
a. Freezing b. drying c. curing d. canning
7. The method that does not improve quality of the vegetables, but is fairly easy to do if one has
access to a freezer.
a. Drying b. canning c. curing and salting d. freezing
8. This the oldest and convenient method used to preserve most of the product generated by our
ancestors.
a. Curing and salting b. canning c. drying d. common storage
9. An in-ground storage which must be well drained and protected from the rodents.
a. Curing and salting b. in-ground storage c. indoor storage d. pits
10. These vegetables may lose their flavor and nutrients when you refrigerate them. They can also
develop an undesirable texture.
a. Lettuce b. eggplant c. broccoli d. tomatoes
11. This uses an oven, a dehydrator or warm heat of the sun to preserve foods.
a. Curing and salting b. common storage c. drying d. canning
12. This deactivates enzymes in the product that affects flavours, textures, and color.
a. Curing and salting b. drying c. canning d. freezing
13. This is not a common method of preserving garden products because of the great change that it
makes in the quality and overall taste.
a. Canning b. curing and salting c. common storage d. drying
14. If used in preserving foods, it has the advantage of retaining the nutritional value and the food
can be kept for months with little change in color.
a. Curing b. freezing c. canning d. drying
15. The proper container in storing washed and cut product tp preserve its freshness and will have
a limit contact with air.
a. Plastic bag b. cellophane c. box d. plastic
 TECHNOLOGY AND LIVELIHOOD EDUCATION
Cookery 10
Fourth Quarter
Fourth Summative Test

Directions: Choose the letter that best describes the statement.

1. These are usually pods or grains and considered as the most important group of crops
throughout the world.
a. Vegetables b. ingredients c. cereals d. starch
2. This is the most abundant organic substance on earth.
a. Fruits b. water c. starch d. vegetables
3. It plays the role in achieving the desired stickiness in manufactured and processed foods like
cornstarch pudding, sauces, pie filling and gravies.
a. Cereals b. seeds c. starch d. water
4. This is the name given to cereal grains because it is considered as an important crop that gives
more energy.
a. Cereals b. food c. staple food d. starch
5. It is a carbohydrate naturally found in many grains and vegetables.
a. Food b. cereal c. starch d. crop
6. These are great choice of starchy food and a very good source of energy.
a. Cereal products b. rice c. potatoes d. bread
7. It has vitamins and minerals, but has less fiber than whole grain, whole meal or brown bread.
a. Brown bread b. whole bread c. white bread d. oats
8. This will germinate when cooked rice or grains are left standing at room temperature.
a. Fungi b. microorganism c. bacteria d. germs
9. This should be reheated thoroughly, reaching a core temperature of 70 C for 2 minutes.
a. Potato b. pasta c. rice d. corn
10. The type of pasta that can be stored in a cupboard and has a long shelf life.
a. Spaghetti pasta b. fresh pasta c. dried pasta d. macaroni pasta
11. The pasta that need to be refrigerated and has a shorter life span.
a. Dried pasta b. macaroni pasta c. fresh pasta d. spaghetti pasta
12. It exists in nature as the main component of cereals and tubers.
a. Cornstarch b. wheat c. starch d. cereals
13. This can be extracted from vegetables and grains to be used as a separate high quality food
ingredient or to make other starch-based ingredients.
a. Cereals b. cornstarch c. starch d. wheat
14. For potatoes, these must be left to keep more of the fiber and vitamins.
a. Peelings b. cover c. skins d. fat
15. A starchy food that can be stored at room temperature.
a. potatoes b. rice c. bread d. pasta