_____ _____________________________

NAME: _____________________________________________________
Grade & Section: ______________________ _ Parent’s Signature over Printed Name
Score
:
FOURTH QUARTER
1st SUMMATIVE ASSESSMENT IN TLE-COOKERY 10
A. Multiple Choice
Direction: Read each question carefully. Choose the letter which corresponds to the correct answer and
write it in the LINE before each number.
____1. What do you called to the flesh of animals eaten as food?
A. Carcass B. Flesh C. Meat D. Raw food
____2. To have all tools, equipment and ingredients prepared before starting a task, means ____?
A. Missenplace B. Mise en place C. Misplace D. Mirepoix
____3. What tool is used for cutting, sectioning, and trimming raw meats?
A. Butcher knife B. Chef knife C. Cleaver knife D. Scimitar
____4. It is used to flip meat without piercing the meat’s surface during cooking.
A. Flipper B. Food tong C. Meat turner D. Tenderizer
____5. This tool is used to measure the internal temperature of meat.
A. Meat Temperature B. Meat Thermometer C. Meat Tenderizer D. Meat Turner
____6. It is the meat of adult sheep about 3 years older and above.
A. Chevon B. Lamb C. Mutton D. Venison
____7. These are network of proteins that bind the muscle fibers together.
A. Collagen B. Fat C. Elastin D. Connective Tissues
_____8. It is considered by some to be the finest meat which is taken from young cattle.
A. Beef B. Carabeef C. Pork D. Veal
_____9. It is the cutting of meat by determining the direction of the grain.
A. Dicing B. Skinning C. Slicing D. Trimming
_____10. It consist of 75% in meat and the reason why there is shrinkage problem in meat.
A. Carbohydrates B. Elastin C. Fat D. Water
_____11. What do you call a lean meat that is composed of small fibers bound in small bundles?
A. Course B. Dry C. Fine D. Grainy
____12. Which of the following is NOT considered a red meat?
A. Beef B. Mutton C. Pork D. Poultry
____13. It is a meat preserved by salting, smoking or aging.
A. Cured B. Dried C. Fresh D. Salted
____14. 1. Ham, bacon, tapa, tocino and sausage are example of these market forms of meat.
A. cured meat B. fresh meat C. frozen meat D. processed meat
____15. Aling Sonia wants to make a ham for Christmas, what pork meat cuts are she going to buy?
A. belly B. leg C. loin D. shoulder
____16. Kakey is asked to transfer poultry or meat portion to a serving platter. What tool should she use?
A. serving spoon B. serving tongs C. two-tine fork D. wooden spoon
____17. Meat is muscle tissue which is comprised of three major components. They are
A. Water, Protein and Collagen C. Water, Protein and Fat
B. Protein, Collagen and Elastin D. Water, Fat and Elasticin
____18.Why do we need to determine meat cuts?
A. To understand where in the animal a certain meat comes from
B. To identify suitable cuts of meat for various cooking methods.
C. To easily identify what cuts of meat is needed
D. To buy meat sold by those who observe good sanitation and hygiene
____19. How can we detect good quality meat?
A. Through its color C. Through its odor
B. Through its classification D. Through skin color, texture and odor smell
____20. Eliza is going to prepare a steak for dinner. How should she cut the steak to make it easier to
chew?
A. Against the grain C. Along the grain
B. By the grain D. Within the grain

Prepared by: Checked by:

MHAYLANI O. OTANES-FLORES REMEDIOS ELSIE P. APOSTOL, Ph.D.
T-III SSP-III

FOURTH QUARTER
Week 1 & 2
1st SUMMATIVE ASSESSMENT IN TLE-COOKERY 10
Directions:
A. Multiple Choice: Read each question carefully. Choose the letter which corresponds to the correct
answer and write it in the LINE before each number.
____1. It is the flesh of animals eaten as food.
A. Carcass B. Flesh C. Meat D. Raw food

____2. It means to have all tools, equipment and ingredients prepared before starting a task.
A. Missenplace B. Mise en place C. Misplace D. Mirepoix

____3. What tool is used for cutting, sectioning, and trimming raw meats?
A. Butcher knife B. Chef knife C. Cleaver knife D. Scimitar

____4. It is used to flip meat without piercing the meat’s surface during cooking.
A. Flipper B. Food tong C. Meat turner D. Tenderizer

____5. This tool is used to measure the internal temperature of meat.

A. Meat Temperature C. Meat Tenderizer
B. Meat Thermometer D. Meat Turner

____6. It is the meat of adult sheep about 3 years older and above.
A. Chevon B. Lamb C. Mutton D. Venison

____7. These are network of proteins that bind the muscle fibers together.
A. Collagen B. Fat C. Elastin D. Connective Tissues

_____8. It is considered by some to be the finest meat which is taken from young cattle.
A. Beef B. Carabeef C. Pork D. Veal

_____9. It is the cutting of meat by determining the direction of the grain.

A. Dicing B. Skinning C. Slicing D. Trimming

_____10. It consist of 75% in meat and the reason why there is shrinkage problem in meat.
A. Carbohydrates B. Elastin C. Fat D. Water
_____11. What do you call a lean meat that is composed of small fibers bound in small bundles?
A. Course B. Dry C. Fine D. Grainy

____12. Which of the following is NOT considered a red meat?

A. Beef B. Mutton C. Pork D. Poultry

____13. It is a meat preserved by salting, smoking or aging.

A. Cured B. Dried C. Fresh D. Salted

____14. It is the leanest and most tender part of the animal.

A. Leg B. Loin C. Rib D. Sirloin

____15. What is referred to as the cut from the rear leg of a pig?
A. Butt B. Ham C. Rump D. Shank

____16. This meat cut is taken from the breastbone area of the animal.
A. Breast B. Brisket C. Chuck D. Flank

____17. Meat is muscle tissue which is comprised of three major components. They are
A. Water, Protein and Collagen C. Water, Protein and Fat
B. Protein, Collagen and Elastin D. Water, Fat and Elasticin

____18.Why do we need to determine meat cuts?

E. To understand where in the animal a certain meat comes from
F. To identify suitable cuts of meat for various cooking methods.
G. To easily identify what cuts of meat is needed
H. To buy meat sold by those who observe good sanitation and hygiene

____19. How can we detect good quality meat?

C. Through its color C. Through its odor
D. Through its classification D. Through skin color, texture and odor smell

____20. Eliza is going to prepare a steak for dinner. How should she cut the steak to make it easier to
chew?
A. Against the grain C. Along the grain
B. By the grain D. Within the grain

Prepared by: Checked by:

MHAYLANI O. OTANES-FLORES REMEDIOS ELSIE P. APOSTOL, Ph.D.
T-III SSP-III

NAME: _____________________________________________________ _____ _____________________________

Grade & Section: ______________________ _ Parent’s Signature over Printed Name
Score
:
NAME: __________________________________________________
FOURTH QUARTER
ACTIVITY SHEET IN TLE-COOKERY 10
ACTIVITY 1. TIC-TAC-GO
Directions: Identify the tools and equipment required in preparing meat based on the given
clues. Pick your answer from the box provided. Write your answers of on the other box beside
it.
boning knife butcher knife oven meat turner cleaver
tongs
cast iron pan meat thermometer meat tenderizer meat grinder
baster

1. _______________ 2. 3. 4.

7 8.
5. 6.

.
10.
9.

ACTIVITY 2: Matching Type

Direction: Match Column A with Column B. Write the letter of the correct answer in the space
provided.
No. Column A Column B
____1) Hogs/Pigs A. Beef

____2) Calves on young cattle B. Carabeef

____3) Cow (Adult) C. Chevon

____4) Deer D. Lamb

____5) Carabao E. Meat

____6) Goat F. Mutton

____7) Young sheep G. Chevaline

____8) Sheep (adult) H. Pork

____9) Horse I. Veal

____10) Edible flesh of animals J. Venison

(B. This is about the Market Forms of Meat)

No. Column A Column B
____1) 1. Meat products that has been cooked and packed in cans for reheating A. Chilled meat
____2) Meat that is stone hard and solid in form B. Carabeef

____3) Meat that has been dried out C. Cured meat

____4) Meat that is placed in slightly cold temperature after slaughter D. Canned Meat
____5) Meat products that has been preserved and treated with curing agents. E. Frozen Meat

C. MATCHING TYPE: Match the English terms of meat cuts under Column A with the Filipino term in
Column B.
COLUMN A COLUMN B
___ 1. Belly A. Pigi
___ 2. Ham B. Pata
___ 3. Spare Ribs C. Kasim
___ 4. Pork shoulder D. Liempo
___5. Hack/Leg E. Tadyang

ACTIVITY 3: KNOW MY CUT

Direction: Classify the following cuts of meat according to its type. In Column A, write PC for
Pork Cut and BC for Beef Cut. In Column B, write T if it is Tender and LT if Less Tender. Write
your answers in each boxes.
Meat cuts A B
PORK CUT or BEEF CUT TENDER or LESS TENDER
1. Round
2. Spareribs
3. Porterhouse
4. Ham
5. T-bone
6. Butt
7. Flank
8. Chuck
9. Belly
10. Brisket

ACTIVITY 4: IDENTIFICATION:
Directions: The following terms are cooking method for meat. Complete the boxes below to
complete the word/s or term/s being described.
6. It is a fast, dry method of cooking tender cuts with radiant heat directed from below or
above the meat.
G L I G

7. A fast cooking method for small, tender cuts in a pan containing a small quantity of hot fat,
oil, butter or clarified butter over moderate heat.
A - F Y G

8. A method of cooing that combines cooking in fat with the addition of moisture.
B R I I G

9. A dry heat method that may use small amount of fat or oil as a baste. The meat is cooked
over live coal or oven.
R A T I G

10. It is very gentle, moist heat methods of cooking using a minimum amount of reduce liquid
or stock that is kept at just below simmering point, approximately bet. 90 to 94 ⁰C.
P A C I

11. A slow, gentle, moist method of cooking in liquid or stock, that is best for cuts with higher
amounts of connective tissue which need long, slow cooking to tenderize them.
S M E R N

12. It is suitable for the least tender cuts of meat that become tender and juicy with the slow
moist heat method.
 T E I G

13. A method of cooking food that uses prolonged dry heat, normally in an oven or in a hot
surface.
B A I N

14. It is bacon in Spanish, typically made from the pork belly and often formed into cubes in
Spain. It is a cured meat product native in the Philippines.
T C N

15. It is a Filipino Style of Meatloaf. It is composed of ground pork, vegetables, cheese, raisins,
and seasonings.
M U T D O

Prepared by: Checked by:

MHAYLANI O. OTANES-FLORES REMEDIOS ELSIE P. APOSTOL, Ph.D.
T-III SSP-III