NATIONAL CAPITAL REGION

SCHOOLS DIVISION OFFICE-QUEZON CITY

BATASAN HILLS NATIONAL HIGH SCHOOL
2nd District, Batasan Hills, Quezon City

Technology Livelihood Education

Second Periodical Test in Cookery 10

Test I. Directions: Read each question carefully. Choose the best answer and write it down on your
answer sheet.

1. What do you call the natural sugar that provides the sweetness in vegetables?
A. fructose B. honey C. lactose D. sweetener
2. Which of the following is responsible in the yellow pigment in vegetables?
A. anthocyanins B. anthoxanthins C. carotenoids D. chlorophyll
3. What method should you do first before preparing vegetables?
A. Cutting B. peeling C. soaking D. washing
4. How do you describe an oblique or roll cut?
A. making very fine cuts.
B. making curved or uneven cuts.
C. done with a straight, downward cutting motion
D. making a diagonal cut by rolling the long cylindrical vegetables
5. What cooking method is appropriate for leafy vegetables?
A. baking B. blanching C. frying D. roasting
6. Mrs. Gapayao needs more supply of Vitamin C. Which of the following will she eat to give
her vitamin she needs?
A. carrots and tomato C. radish and singkamas
B. chayote and okra C. raw papaya and jackfruit
7. The school principal encourages all students to plant vegetables to support their Gulayan sa
Paaralan Project. The club adviser requires them to plant legume vegetables. Can you help
them choose the right plants?
A. beans and patani C. pechay and sweet potato
B. cabbage and carrots D. squash and chayote
8. Mrs. Hipe is teaching her cooking class how to create a vegetable salad. Her students
struggle to identify which vegetables go into making a garden salad. Which ones do you
think are appropriate?
A. broccoli, cauliflower and beans
B. eggplant, chayote, squash and okra
C. lettuce, tomato, cucumber and carrots
D. pechay, mustard malunggay and camote tops
9. What nutrient is abundant in vegetables?
A. carbohydrates B. fats C. protein D. vitamins and minerals
10. What is the most common cutting technique for onions and garlic that produces very fine
cuts?
A. bronoise B. chiffonade C. mincing D. rondelle
11. Which of the following soluble compound responsible for red and blue to violet pigments?
A. anthocyanins B. anthoxanthins C. carotenoids D. chlorophyll
12. Which of the following may contribute to the strong flavor and odor of some vegetables
such as onions, leeks, and garlic?
A. flavonoids B. fructose C. glutamic acid D. sulphur
compound
13. Which of the following do you consider to be bulb vegetables?
A. beans and peanuts C. Onion and garlic
B. okra and eggplant D. pechay and mustard
14. Which vegetables have a high moisture content based on chemical composition?
A. bulb vegetables C. green leafy vegetables
B. flower vegetables D. tuber vegetables
15. Which of the following belong to fruit vegetables?
A. eggplant and squash C. onion and garlic
B. kangkong and mustard D. radish and carrot
16. To which of the three basic food groups do vegetables belong?
A. body building B. body regulating C. diet food D. energy givin
17. Vitamin A protects the eyes and skin against infections. Can you select the vegetables high
in vitamin A from the list below?
A. carrot and squash C. sigarilyas and patani
B. eggplant and bittergourd D. string beans and patola
18. Which of the following vitamins are rich in ampalaya or bitter gourd?
A. vitamin A B. vitamin B C. vitamin C D. vitamin D
19. What vegetable on the list is high in calcium?
A. bottle gourd B. string beans C. tomato D. potato
20. Which of the following is a general rule for preparing vegetables?
A. don’t overcook
B. cook vegetables uncovered
C. when cooking tuber vegetables, do not use a lot of water.
D. legume vegetables should not be mixed with leafy vegetables to avoid an unpleasant
taste.
21. Which of the following statements regarding preparing vegetables is correct?
A. All vegetables can be eaten raw.
B. Leafy vegetables require only a short cooking time.
C. Root and tuber vegetables must be undercooked.
D. All vegetables require the same period of cooking time.
22. Which of the vegetables is rich in carbohydrates?
A. beans and mongo C. okra and eggplant
B. ginger and garlic D. potato and camot
23. Mrs. Espejon plans to bring food for her colleagues during their LAC session. She will make
lumpiang shanghai, which is their favourite food. What do you think about her cutting
technique will be for her lumpiang shanghai vegetables?
A. brunoise B. chiffonade C. dice D. paysanne
24. What is the cutting technique for French fries?
A. chiffonade B. julienne C. mince D. oblique
 25. Okra, also known as lady finger, is the vegetable that most disliked by many people despite
the fact that is rich with vitamins and minerals? In what dishes below can we use okra as an
ingredient?
A. chopsuey B. laing C. pakbet D. torta
26. What is the best way to describe a fin fish?
A. Fish with fins and internal skeletons C. It has delicate flesh
B. It has soft body D. Lives in a fresh water
27. Where can you get anchovies, grouper, and tuna? Lives in a fresh water ?
A. canal B. fishpond C. river D. sea
28. How would you describe salmon, tuna, and grouper?
A. fat fish B. lean fish C. small fish D. mammals
29. What do you call an animal in the water that is made up of water, protein, fats and small
amount of vitamins and minerals?
A. amphibian B. fin fish B. mammal D. reptile
30. Where is the pectoral fin located in the body of a fin fish?
A. found in the back of the fish C. near the tail on the upper section
B. located in the center of the fish D. near the fish’s head on the bottom side
31. Which of the following fishes is high in fat?
A. bass B. cod C. mackerel D. red snapper
32. Which of the following fish is low in fat?
A. cod B. salmon C. trout D. tuna
33. What market form is produced when the viscera, head tail and fins are removed?
A. butterfly B. dressed C. fillet D. sticks
34. Which of the following is a freshwater fish?
A. blue fish B. cat fish C. grouper D. sole
35. What market form is produced when both sides are still joined but bones are removed?
A. butterfly B. drawn C. fillet D. steak
36. Which of the following market of fish is completely intact?
A. butterfly B. drawn C. fillet D. whole or round
37. If you buy fish in the market, which one would you prefer?
A. the eyes are dull and red C. gills are red or pink
B. fresh and foul odor D. flesh shrink when pressed
38. Which of the following statement is not true about the composition and structure of fish?
A. Fish is naturally tender.
B. Lean fish are those high in fat.
C. Fish cooks very quickly even at low heat.
D. Moist heat method are used not to create tenderness
39. Which of the following is the second step in scaling whole fish?
A. Lay your fish flat on the board.
B. Remove the scales on both sides of the fish.
C. Hold the fish down firmly with your hand near its head.
D. Begin to rake the scales from the tail towards the head.
40. Which market of form is produced when the viscera head, tail and fins are removed?
A. butterfly B. dressed C. fillet D. sticks
41. What kind of fish enables to tolerate more heat without becoming dry?
 A .big fish B. fat fish C. lean fish D. small fish
42. What happens when clams and mussels are overcooked?
A. the flesh gets rubbery and tough.
B. the flesh turns mushy and limp.
C. the meat becomes tender and plump
d. the taster becomes sweet and delicious
43. What is the most abundant nutrient in fish and shellfish?
A. carbohydrates C. protein
B. fats D. vitamins
44. What do you call mollusks with two hinged shells?
A. bivalves B. cephalopods C. shellfish D. univalves
45. How are crustaceans different from mollusks?
A. mollusks taste better than crustaceans.
B. crustaceans contain fewer nutrients than mollusks
C. many people prefer to eat mollusks than crustaceans
D. crustaceans do not have segmented bodies like mollusks
46. When you can tell it's a cephalopod?
A. when it is found in water
B. when it has a fishy smell
C. when it has fins and backbone
D. when it has a soft body and no backbone
47. How would you describe shucked mollusks?
A. damage shell
B. fresh
C. irregular shape
D. removes from the shell
48. Which of the shellfish listed below has extremely soft and delicate meat and a high water
content?
A. clam B. lobster C. oyster D. snail
49. Why is it preferable to cook a live shellfish?
A. to appreciate its flavour and freshness
B. to keep its sweetness flavour.
C. to keep its appearance and texture
D. to avoid shellfish meat from shrinking
50. Which of the following shellfish are classified as bivalve mollusk?
A. crab B. mussel C. Shrimp D. Snail