Republic of the Philippines

Department of Education
Region IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS CITY
LIBJO NATIONAL HIGH SCHOOL
Libjo, Batangas City

TLE COOKERY 10
QUARTER 4
Summative Test
Week 1&2
I. Multiple Choice
Directions: Read the statement or question carefully. Choose the letter of the correct answer and write on
your answer sheet.

1. Mother cooks roasted meat, what knife will she used to curve meat and chicken?
A. Butcher knife B. French knife C. Scimitar D. Utility knife
2. A meat shop owner prepares bulk orders of meat for his costumer. What do you think of knife he will
used for cutting, trimming, and sectioning the meat?
A. Boning knife B. Butcher knife C. French knife D. Scimitar
3. Meat comprises of water, fats, protein and various amount of minerals and vitamins. How many
percent of water has in the muscle of meat?
A. 50% B. 60% C. 70% D. 90%
4. What happen if the protein in meat coagulates when it is heated?
A. it becomes firmer and losses moisture.
B. Its texture is shrunk.
C. the meat is said to be done.
D. the meat is medium rare.
5. What basic preparation method will you apply if you slice the meat into small cube or small square
with six equal sides?
A. Dice B. Fine dice C. Julienne cut D. Slicing
6. What is a term for the flesh of cattle, sheep, and pigs which comprises of water, protein, fat, and
various amounts of minerals and vitamins?
A. Bone B. Collagen C. Gristle D. Meat
7. The Chef in a fine dining restaurant used to buy the most tender cuts of beef, where do you think this
cut will be taken?
A. Flank B. Loin C. Sirloin D. Tenderloin
8. The meat is quite lean and muscular and as such can be quite tough. What section of beef cut taken
from the neck and shoulder?
A. Brisket B. Chuck C. Flank D. Shank
9. A cut of pork is taken from the portion at the top of the pig’s rib cage. What section is this?
A. Belly B. Ham C. Loin D. Spareribs
10. The meat of lamb is tender and can be cooked using either dry and moist heat method, taken between
the shoulder and the loin. What part is it?
A. Breast B. Neck C. Rib D. Shoulder
11. Meat is an excellent source of iron, zinc, copper, phosphorous, and what other nutrient has a few
other traces can be found in meat?
A. Protein B. Carbohydrates C. Vitamins D. Minerals
12. Meat that is recently slaughtered has not been preserved or frozen. What market form this?
A. Chilled Meat B. Cured Meat C. Fresh Meat D. Processed Meat

13. Aling Nena used to preserve the meat by salting, smoking or aging, what market form of meat she
prepared?
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS CITY
LIBJO NATIONAL HIGH SCHOOL
Libjo, Batangas City

A. Chilled Meat B. Cured Meat C. Fresh Meat D. Processed Meat

14. A market vendor preserved meat by chemical process. Which of the following market forms does the vendor
prepared?
A. Chilled Meat B. Cured Meat C. Fresh Meat D. Processed Meat
15. What do uou think is the flesh of a young calf, 4-5 months old., because of its age, it is considered by some
to be the finest meat.
A. Beef B. Chevon C. Lamb D. Lamb

II. Direction: Match Column A with Column B. Write the letter of your answer on the space provided
before the number
Column A Column B
_____1. water A. meat from domesticated pig
_____2. fat B. composed of the highest percent of the meat muscle tissue.
_____3. pork C. meat from cattle over 1 year old.
_____4. beef D. meat from dear or goat
_____5. chevon E. tough with 2 kinds, the collagen and elastin

III. Identify the different cuts of meat. Write your answer in your activity notebook.

Prepared by: Noted by:

EMMA M. DE TORRES JEREME F. FALCATAN

TLE Teacher Principal II
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS CITY
LIBJO NATIONAL HIGH SCHOOL
Libjo, Batangas City