Republic of the Philippines

Department of Education
Region VII, Central Visayas
SCHOOLS DIVISION OF BOHOL
City of Tagbilaran
SAN ISIDRO NATIONAL HIGH SCHOOL
San Isidro, Bohol
School ID No. 302890

SUMMATIVE TEST IN T.L.E. 10 – COOKERY

2nd Quarter – Vegetables & Fish Cookery
Score
Name: Year & Section:
Subject: T.L.E. 10 – COOKERY Teacher: Date:
I. MULTIPLE CHOICE. Read and understand the questions in each item and choose the letter of the correct answer.
Write it on the space provided for before the number.
1. What tool is used for paring vegetables?
a. Carving knife b. Chef’s knife c. Kitchen knife d. Paring knife
2. What cut is done with a straight, downward cutting motion?
a. Chopping b. Chiffonade c. Dicing d. Mincing
3. What cut is describe as slicing thinly and cutting into strips or appropriate width?
a. Diamond b. Dicing c. Baton net d. Mincing
4.What tool is used for steaming vegetables?
a. Steamer b. Saute pan c. Oven d. Bowls
5. How will you describe the texture of standard quality cooked vegetables?
a. The vegetables were cooked to the right degree of maturity b. Crisp, tender, not overcooked
c. Carbohydrate vegetables were cooked through with smooth texture. d. all of the above
6. What kind of nutrient that helps to maintain healthy blood pressure?
a. Potassium b. Calcium c. Vitamin A d. Minerals
7. What is used to hold ingredients/item while chopping?
a. Chopping board b. Utility tray c. Colander d. Bowl
8. What is the first step in preparing vegetables for cooking?
a. Washing b. Soaking c. Peeling d. Cutting
9. How many teaspoon of salt will you add to 2 cups of water in boiling vegetables?
a. ¼ teaspoon b.1/2 teaspoon c. 1teaspoon d.1 tablespoon
10. What is thawing?
a. to lose stiffness, numbness or impermeability b. Soft and squishy c. watery d. a & b
11. Which of the following belongs to cabbage family?
a. Broccoli b. Cauliflower c. Brussels sprout d. All of the above
12. Which of the following is a carbohydrate-rich vegetable?
a. tubers b. legumes c. mushrooms d. olive
13. How will you describe the texture of standard quality cooked vegetables?
a. The vegetables were cooked to the right degree of maturity
b. Crisp, tender, not overcooked
c. Carbohydrate vegetables were cooked through with smooth texture.
d. all of the above
14. Which of the following is a guideline in plating vegetable dishes?
a. Keep food of the rim of the plate. c. Maintain unity
b. Arrange item to the convenience of the customer. d. all of the above
15. Which of the following applies to vegetable cookery?
a. Cook green vegetables and strong – flavored vegetables uncovered c. Do not overcook
b. Cut vegetables uniformly for even cooking d. all of the above
16. What term used in cookery to describe a wide range of flavored liquids that are served?
a. Sauce b. Accompaniment c. Liquid d. None of the above
 17. Which of the following are used to thickened sauce?
a. egg yolks b. roux c. cornflour d. all of the above
18. Who is responsible for most of the sauces made in the kitchen?
a. Chef De Saucier b. Chef de rang c. Chef d. all of the above
19. Why is sauce important for vegetables?
a. It enhance flavor of vegetables c. It helps in digestion
b. It enhance nutritional value d. all of the above
20. What sauce is appropriate for cold vegetables?
a. Vinaigrette b. Mayonnaise c. Bechamel d. a & b

II. MATCHING TYPE. Match Column A that connects the correct answers listed in Column B. Write only the letter of
the correct answer on the space provided.
Column A Column B
21. A bouquet of vegetables a. Chopping
22. Making very fine parallel cuts. b. Fermiere
23. Braised lettuce c. Julienne
24. Thinly slicing and cutting into strips of appropriate width d. Nicoise
25. Cucumbers cooked in butter e. Dubarry
26. Producing very fine cut usually for onions and garlic f. Doria
27. Tomatoes concasse cooked with garlic g. Diamond
28. Making long rectangular cut h. Judic
29. Carrots, turnips, onions, celery cut into uniform slices i. Chiffonade
30. Done with a straight, downward cutting motion. j. Bouquetere
k. Mincing