Department of Education

Region III
Division of Pampanga
Malauli High School

Cookery Grade 10

Preparing Meat Dishes

Directions: Read the following statements/questions carefully and 30.. Meat of sheep is called:
choose the letter with the correct answer. Write your answer in your a. Lamb B. Carabeef C. Pork D. Chevon
test note book. 31. In platter presentation uncut portion of the main food item is
1. What animal produces veal meat? A. garnish B. serving portions
A. calf B. deer C. hog D. sheep C. centerpiece
2. Which of the following market forms of meat does not undergo 32. It is arranged artistically in proportion to the cut slices.
chilling? A. slices B. serving portions C. garnish
A. cured meat B.fresh meat C.frozen meat D. processed meat 33. The food should be easy to handle and
3. What part of the meat helps you identify the less tender cuts? A. garnish B. serve C. arrangement
Bone B. fat C. flesh D. ligament 34. Use attractive platter presentation made of metals, mirrors,
4. What part of the meat has the greatest amount of quality plastic or wood, and
protein? A. china B. pan C. platter
Bone B. Fat C. Flesh D. Ligament 35. The act of serving or arranging portions of the main food item
5. Which of the following meat cuts requires long and slow cooking artistically.
temperature? A. slicing B. garnishing C. setting
a. less tender b. tender c. slightly tough D. tough 36. What managerial tool is used to assess the environment to
6. What is a long – bladed hatchet or a heavy knife used by a gather important information used for strategic planning.
butcher? A. Environmental Scanning C.Survey Analysis
a.butchers knife b. chopper knife c. cleaver knife d. set of slicing B. SWOT Analysis D.WOTS Analysis
knife 37. Which of the following are the right step by step procedures in
7. Which of the cooking methods does not belong to dry heat manual dishwashing?
method? a. Drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash
Baking b .broiling c. roasting d. stewing dishes.
8. What do you call the cooking method when meat is cooked in b. Rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize
steaming liquid, and bubbles are breaking on the surface? dishes
a. Boiling b. broiling c. roasting d. stewing c. Scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes
9. What is an oil-acid mixture which is used to enhance the flavor of d. Scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry
meat. dishes
a. brine solution b. marinade c. soy sauce and vinegar d. salt 38. Which of the following plating styles is not a classic
and calamansi arrangement?
10.Which of the following tools is used for carving? A. The starch or vegetable item is heaped in the center while the
a.cleaver knife b. fork c. slicer d. razor knife main item is sliced and leaned up against it.
11. To which meat cut do internal organs belong? B. The main item is in the center, with vegetable distributed around
a. less tender cuts b. tender cuts c. tough cuts d. variety cuts it.
12. Where should meat products be stored? C. The vegetable item is in front and main item, starch item and
a. Crisper b. cold shelf c. dry shelf d. freezer garnish at the rear.
13. Which of the following is the tenderest cut of beef? D. The main item is in the center with neat piles of vegetables
a. Chunk b. round cut c. sirloin d. tenderloin carefully
14. When buying meat, what should you first consider? arranged around.
a. Brand b. price c. quality d. round cut 39.What is your primary consideration when storing goods?
15. What is your primary consideration when storing goods? A. Expiration date B. Fragility C. Quantity D. Size
a. expiration date b. fragility c. quantity d. size 40. What is the best cooking temperature for poultry?
16. These are taken from the internal organs of animals. A. High temperature C. Low to moderate temperature
a. less tender cuts b. tender cuts c .tough cuts d. variety cuts B. Low temperature D. Moderate temperature
17. A slaughtered animal is called ______________.
a. a carabeef b. a carcass c. a pork d. a poultry II. Enumerate the Following:
18. The most common method of preserving meat A. Elements of Plating (5)
is________________. 1.
a. Curing b. drying c. refrigerating d. salting 2.
19. In this method, salt, sugar, potassium or sodium nitrate etc. are 3.
used in preserving meat by drying 4.
a. Curing b. dehydration c. freezing d. salting 5.
20. The following are the characteristics of good quality pork, except B. Methods of Preserving Meat (5)
___. 1.
a. breast is plump b. flesh is pink c. no foul odor d. texture is 2.
fine and firm 3.
21. A tool used for cutting through bones. 4.
a. butcher knife b. chef knife c. cleaver d. utility knife 5.
22. Used for carving and slicing cooked meats.
a. butcher knife b. chef knife c. slicer d. utility knife
23. A knife used for general purposes.
a.Butcher knife b. Chef knife c. Cleaver d. Utility knife
24.It is used in carving roasts chicken and duck.
a. Carving knife b. Cleaver knife c. Slicer d. Utility knife
25. Used for cutting, trimming raw meats.
a. butcher knife b. chef knife c. cleaver d. utility knife
26. Meat of swine is called:
a. Beef b. Carabeef c. Chevon d. Pork
27. Veal is the meat of:
a. Cattle over 1 year old b. Goat c. Sheep d. Young calf
28. Deer meat is called:
a. Beef b. Carabeef c. Chevon d. Pork
29. Meat of cattle over 1 year old
a. Beef b. Carabeef c. Pork d. Chevon
 Semi –Finals Cookery 9- Dessert
A. Directions: Read the following statements carefully then choose the best answer from the given choices .Write you’re the
letter of your answer on the space provided before the number.

1. The purpose of storing dessert is to

A. increase its volume
B. soften food tissues
C. improve the palatability
D. enhance freshness and quality
2. Which of these sauce is best for a simple dessert?
A. cold B. hot fudge C. light D. rich
3. The following are thickening agents used in the preparation of sauce, EXCEPT
A. baking powder b. cream c. cornstarch D. flour
4. Which of the following is considered the simplest dessert?
A. custard b. gelatin c. fruits D. puddings
5. All of the following are characteristics of good fruit desserts, EXCEPT
A. appetizing aroma b. simple and attractive c. slightly chilled temperature D. moderately sweet
6. What is the process of putting your product into containers for easy distribution?
A. Packaging b. Wrapping c. Labeling D. Storing
7. This term refer to packaging in large standardized containers for efficient shipping and handling
a. aseptically b. packaging c. bulk d. containerization
8. Which of the following material is made from wood pulp and used for flexible packaging of goods?
a. Cellophane b. metal c. Glass d. paper
9. A thin and transparent material that is made of cellulose and contains variable amount of water and softener. A.
cellophane b. metal c. glass d. paper
10. This packaging material is man-made polymers of very high molecular weight.
a. cellophane b. plastic c. glass d. metal
11. Which of the following tools is used for whipping eggs or butter, and for blending gravies, sauces and soups? a. grater
b. whisks c. spatula d. scraper
12. Which of the following cannot be used as garnishing in dessert?
a. fruit b. chocolate c. nut d. flower
13. Which of the following guidelines should not be practiced in plating dessert?
a. Layer flavors and texture c. Make garnishes edible
b. Don’t crowd the plate d. Use monotype of plate
14. Which of the following sanitary practices is not true in storing desserts?
a. Wash utensils and equipment thoroughly c. Keep away from food when you are ill
b. Store foods and ingredients in a dry place d. Safeguard the food during distribution
15. In plating and presenting food, which among the following statement is related to texture?
a. Enhances plate presentation c. Plays important part in plate presentation
b. Adds visual interest to the food d. Serves as frame of the presentation
16. Which of the following tools is used for measuring small quantity of ingredients like salt, baking powder and others.
a. measuring cup b. funnels c. measuring spoon d. spatula
17. Which of the following tools and equipment is used to chop, blend, mix, whip, puree, grate, and liquefy foods?
a. blender b. grater c. mixer d. range
18. This is a sweet course or dish which is usually served at the end of the meal.
a. sauce b. dessert c.stock d. appetizer
19. Which of the following containers is used to store sauces?
A. airtight jar b. Medium-sized bowl c. Plastic bottle D. Small plastic bag
20. This is a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food.
A. Appetizer b. Dessert c. Sauce D. Stock

II. Direction: Identify the tools and equipment describe by the sentences below. Write your answer on the space provided.

Tools/equipment Uses and Function

1. Use for measuring small quantity of ingredients like salt, baking powder,
baking soda.

2. Used to grate, shred, slice and separate foods such as carrots, cabbage
and cheese.

3. Used for whipping eggs or batter, and for blending gravies, sauces, and
soups.

4. handy for returning some of the meat or poultry juices from the pan,
back to the food

5. are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of
food
 6. They are practical for opening food packages, cutting tape or string to
package foods or simply to remove labels or tags from items

7. Remove remaining and sticky ingredients from the side of the bowl

8. chef's tools, use for all types of kitchen tasks, from peeling an onion and
slicing carrots, to carving a roast or turkey

9. Used for creaming, stirring, and mixing. They should be made of hard
wood

10. A kitchen appliance used for cooking food.

III . Directions: Identify the ingredients being described in the following items. Undeline the correct word from the given
choices.
( batter, butter) 1. Simple mixture of flour and water is used to make crepes and pancakes. It is also used to coat fruit for
fritters.
(candies, nuts) 2. These ingredients are available whole, chopped or ground, roasted or caramelized. They are an
important part of dessert cookery as they provide flavour for creams and ice creams.
( sugar, chocolate) 3. Available in various type, namely bitter sweet, semi- sweet, white, dark and milk.
( cream, sugar) 4. The common element for all desserts. It may be used to sprinkle over fruit, beaten into egg yolks for
custard or into whites for a meringue. It serves as sweeteners.
( gelatine, egg yolk) 5. This is used to set many cold moulded desserts. It is the basis for jellies and is also used to set creams,
mousses and glazes.
(batters, cream) 6. Used as a decorations or accompaniment for both cold and hot desserts, but also be used as one of
the recipe.
(fruit, sugar) 7. Pureed, baked or poached and can then be used for pies, souflles and puddings.
(castor sugar, brown sugar) 8. Best for meringues and some cakes because it dissolves more easily.
(brown sugar, granulated sugar) 9. Commonly used in hot sauce as it produces a lovely rich caramel flavour.
(gelatines, sugar) 10. May be plain or flavoured and coloured effect.

IV. Directions. Arrange the following steps in making fruit dessert in chronological order. Use A for the first step, B for the
second and so on.
______1. Add mixture to fruits before serving.
______2. When cooked, add ¼ almond extract.
______3. Chill before serving. Use honey – calamansi juice mixture for dressing.
______4. Cook singkamas similarly. Combine all fruits and mix well.
______5. Cook cubed papaya in syrup made of 2/3 cup sugar and ½ cup water. Add ½ tsp citric acid.

V. Directions: What are the types of packaging materials.

1.
2.
3.
4.
5.

Semi- Finals inTLE HOME ECONOMISBEAUTY CARE (Nail Care)

Direction: Read and answer the following sentences. Blacken the circle which corresponds to your
answer.
1. It is a cosmetic beauty treatment for the fingernails 2. An implement with pointed and rounded ends to
and toenails performed at home or in a nail salon. remove excess polish.
a. Nail care service a. Emery board
b. Nail cosmetics b. Nail buffer
c. Nail manicure c. Nail file
d. Nail pedicure d. Orangewood stick
3. Which of the following implement is used to push a. Keratin
back or loosen the cuticles? b. Onyx
a. Emery board c. Eponychium
b. Cuticle nail pusher d. Matrix
c. Cuticle remover 16. Which part of the nail is attached to the skin at
d. Nail file the tip of the finger?
4. What kind of implement is used for smoothening a. Nail bed
and polishing the nails? b. Nail Plate
a. Nail file c. Nail root
b. Nail brush d. Nail wall
c. Nail buffer 17. It is the light-colored half-moon shape at the
d. Nail pusher base of the nail.
5. Which of the following is used to remove nail a. Cuticle
cosmetics from their container? b. Free edge
a. Cotton balls c. Lanula
b. Garbage bins/bags d. Matrix
c. Plastic scraper 18. What part of the skin surrounds the entire nail
d. Plastic spatula area?
6. Which of the following organic substances is used to a. Hyponychium
thin out nail polish when it has thickened? b. Nail groves
a. Base coat c. Nail walls
b. Nail bleach d. Perionychium
c. Nail whitener 19. What shape of nail is common among people
d. Solvent with long perfect nail beds?
7. It is a kind of cosmetic applied to the nail before the a. Oval Nail
colored polish to prevent splitting b. Pointed nail
and peeling of the nail. c. Round nail
a. Base coat d. Square nail
b. Cuticle oil
c. Nail Strengthener/hardener 20. What is the technical term to nail disease?
d. Top coat a. Onychatrophia
8. These are permanent items used in manicure that b. Onychopagy
are durable and do not have to be replaced until c. Onychorrexis
they wear out. d. Onychosis
a. Cosmetics 21. What condition of nail disorder is caused by
b. Equipment improper diet, internal disease
c. Implements medication or nervous disorders?
d. Materials a. Bruised Nail
9. What kind of implement is used to trim the b. Discolored Nails
excess cuticle at the base of the nail c. Eggshell Nail
a. Cuticle Nipper d. Hangnails
b. Fingernail Clippers 22. A nail disease caused by a bacterial
c. Steel Pusher inflammation of the tissue around the nail.
d. Tweezers a. Onychia
10.It is the process of destroying some but, not all b. Onychomycosis
microorganism. c. Paronychia
a. Disinfecting d. Pyogenic Granuloma
b. Fumigation 23. A medical term for nails that have been bitten
c. Sanitation enough to become deformed.
d. Sterilization a.Bruised Nail
11.It is an agent that prevents the multiplication of b. Eggshell Nail
microorganisms. c. Hangnails
a. Antiseptic d. Onychopagy
b. Disinfectant
c. Sanitation 24. It is the traditional application of nail polish to
d. Sterilization the entire nail plate.
12. It is the chance or probability that a person will a. Elephant Tusk
be harmed or will experience an adverse health b. French tip
effect if exposed to a hazard. c. Half –moon
a. Harm d. Plain manicure
b. Hazards 25. What kind of design in basic manicure that
c. Ergonomics involves the application of white polish or
d. Risk colored polish on the tips and coating the rest of
13. It is an adverse health effect on something or the nail with a sheer polish?
someone under certain conditions at work a. Elephant Tusk
a. Harm b. French manicure or tip design
b. Hazard c. Half –moon with tip
c. Ergonomics d. Plain manicure
d. Risk 26. It is a style that involves applying the nail polish
14. What part of the skin is made up of protein, over the whole nail except the area of lanula.
keratin, as skin and hair? a. Elephant Tusk
a. Nail b. French tip
b. Nail bed c. Half -moon
c. Nail Matrix d. Plain manicure
d. Free edge of nail 27. It is an application of colored polish over the
15. What is the technical term for nail? whole nail plate except the area of lanula and
 tip of the nail. 4. Apply colored nail polish creating a half-
a. Elephant Tusk circle design at the inner side of the
b. French manicure or tip design Nail as you continue it to form S-like
c. Half –moon with tip 5. Seal with a top coat
d. Plain manicure a. 1,2,3,4,5
28. It is used in downward motion from the base to b. 2,1,3,4,5
the fingertips to clean the nails c. 2,3,1,4,5
and fingers. d. 2,4,1,3,5
a. Nail brush 35. When is a nail buffer used?
b. Nail buffer a. To file the nail
c. Nail clipper b. To file the soft and fragile nail
d. Nail pusher c. To shape the nail
29. Which of the following procedures show the d. To smoothen and polish the nail
proper way of using cuticle nipper? 36. What kind of cosmetic is applied under the free edge
a. Hold the handle and turn the cutting of the nail to make the nail appear white?
edges towards you, place the bent tip of a. Base Coat
the index finger over the top of the b. Nail Bleach
shank. Place the thumb on the side of the c. Nail Whitener
handle and the remaining fingers over the d. Top Coat or Sealer
opposite handle. 37. Which of the following can prevent fire hazards in
b. Hold the handle over the cutting edges, a beauty salon?
place the index finger over the shank and a. Biological hazard
the remaining fingers over the opposite b. Chemical hazard
handle. c. Electrical hazard
c. Insert the ring finger and pinky in the d. Fire exit way
shank and the remaining fingers over the 38. A hazards that refer to biological substances that
opposite handle. pose a threat to the health of living organisms,
d. Place the thumb and the ring finger under primarily that of humans.
the handle and the remaining fingers over a. Biohazards
the opposite handle. b. Chemical Hazards
30. How many percent of alcohol solution is mixed c. Ergonomics
with water for 20 minutes sterilization for d. Fire Hazards
Implements? 39. Which of the following hazards is caused by fumes
a. 50% - 70% and chemical smell that builds up in a salon?
b. 60% - 80% a. Biohazards
c. 70% - 90% b. Chemical Hazards
d. 80%- 100% c. Electrical Hazards
31. The following are the steps in giving manicure, d. Fire Hazards
which of the given choicesis the 40. These are fungal infections caused by microscopic
correctsequencing of procedures? plants that live on our skin and on the dead tissue of
1. Trim the cuticle our hair and nails.
2. Apply cuticle remover a. Nail diseases
3. Remove the old polish b. Nail disorder
4. Shape the nail c. Nail infection
5. Apply colored polish d. Nail injury
6. Apply hand and arm massage 41. A condition caused by injury to the nail or disease or
imbalance in the body.
a. 1,2,3,4,5,6 a. Nail diseases
b. 2,1,3,5,4,6 b. Nail disorder
c. 3,4,2,1,6,5 c. Nail infection
d. 4,5,6,3,2,1 d. Nail injury
32. What procedure for basic manicure is wind a thin 42. Which of the following is not a cause of diseases and
layer of cotton around the blunt edge of an disorders?
orangewood stick use as an applicator? a. Bacteria
a. Apply cuticle remover b. Dermatitis
b. Loosen the cuticle c. Fungus
c. Re-examine nails and cuticle d. Virus
d. soften the cuticle
33. The following are steps in plain manicure,which of 43. What nail disorderisbrought by poor blood
the given choices is the right sequencing of the circulation or heart condition?
steps? a. Blue nails
1. Apply top coat b. Bruise nails
2. Apply base coat c. Discolored nails
3. Apply two coats of polish d. Hangnails
a. 1,2,3 44. It is a strong shape of nail which is great for those
b. 2,1,3 who keep their nails short.
c. 2,3,1 a. Oval Nail
d. 3,2,1 b. Pointed Nail
34. Which of the following arrangement of steps shows c. Round Nail
the right procedure in applying d. Square Nail
Elephant tusk? 45. These are manipulation of the hand to relax the
1. Fill up the other side to complete the client and ease the discomfort prior to the
design application of the nail polish.
2. Apply white or platinum nail polish and a. Effleurage
leave for a few minutes to dry b. Finger Massage
3. Remove excess polish c. Hand massage
 d. Knead Thumb 50. What is the correct formula to determine the cost of
46. Which of the following is NOT a benefit of hand service rendered in manicuring?
massage? a. CS= Total expenses divided by % of profit +
a. It helps remove any dead skin cells number of working days
b. It prevent the dry skin b. CS= Total expenses + % of profit / Number
c. It relaxes the client of working days
d. It stimulates blood flow c. CS= Total expenses Times number of
47. It is a stroking movement in massage. working day + profit
a. Effleurage d. CS= Total expensesTimes number of
b. Finger Massage working days / profit
c. Hand massage
d. Knead Thumb
48. This is a type of manicure style that creates an S-
curve on nails with enamel applications.
a. Elephant Tusk
b. French manicure
c. Half-moon with tip
d. V-shape nail design
49. Using the given details below, compute for the cost
of manicure per day
Operating expenses P 500
cost of supply P 1,065
How much will be the cost of service manicure if the
desired profit is 30% in six working days?
a. 275.50
b. 339.09
c. 374.70
d. 387.60