FOURTH QUARTER – Week 3 & 4

2nd
_____ _____________________________
NAME: _____________________________________________________
Grade & Section: Grade 10 ___ _ Parent’s Signature over Printed Name
Score
:
SUMMATIVE TEST IN TLE-COOKERY 10
Direction: Choose the most appropriate answer to each of the statement below. Write the letter of your choice on
the line before each number.
____1. It is a special liquid commonly used to flavor foods and to tenderize tougher cuts of meat.
A. Acid B. Lemon C. Marinade D. Wine

____2. This type of marinade uses enzymes from certain fruits that aids in the tenderization process of tough cuts of
meat.
A. Acidic Marinade B. Enzymatic Marinade C. Oil-based Marinade D. Water-based Marinade

_____3. This ingredient breaks down the connective tissue in meat and tenderizes it.
A. Acid B. Enzymes C. Herbs & spices D. Oil

____4. What ingredient gives a marinade its unique flavor and zest?
A. Acid B. Enzymes C. Herbs & spices D. Oil

____5. It is a component of marinade which protects and preserves the food while being marinated and cooked.
A. Acid B. Enzymes C. Herbs & spices D. Oil

____6. Refers to how something feels or its visible surface characteristics, a food might be described as crispy,
creamy, rough or smooth.
A. feeling B. mouth feel C. textualized taste D. texture

____7. What term is used in decorating food to make it more attractive?

A. designing B. garnishing C. movement D. plating

____8. What do you call the arrangement of food on the plate?

A. balance B. garnishing C. plating D. ravier

____9. An uncut portion of the main food item is known as __________________.

A.balance B.centerpiece C. movement D. plating

___10. Why are plating techniques important to learn in a culinary class.

A. We eat with our eyes C. Design is necessary always in plating
B. Plating isn’t important actually D. Plating makes the food taste better

____11. This marinade can be used on any meat for a Mexican-style dish, and it works wonders on tough cuts of
beef.
A. Mexican marinade B. Pineapple marinade C. Steak marinade D. Teriyaki marinade

____12. What type of marinade will give a great Hawaiian-teriyaki flavor on any cut of pork?
A. Bourbon marinade B. Fajita marinade C. Mexican marinade D. Pineapple marinade

____13. What is the amount of oil to acid when making marinade?

A. 1 part oil : 3parts acid C. 3 parts oil : 1 part acid
B. 2 parts oil : 1 part acid D. 3 parts oil : 3 parts acid

____14. What type of acid is used in Bourbon marinade?

A. Lemon B. Soda C. Vinegar D. Wine

____15. This is a traditional marinade for a Korean dish made from soy sauce, sugar, sake and sesame oil with
scallions and seasonings.
A. Bolgogi marinade B. Bourbon marinade
C. Jamaican Jerk marinade D. Korean marinade

____16. What should you do while meat is being marinated?

A. Place in an ice water bath.
B. Place inside the refrigerator.
C. Keep stirring the meat to coat meat evenly.
D. Keep it uncovered and place at room temperature.

____17. What will happen to meat if you add too much acid in your marinade?
A. It will become moist. B. It will become soft.
C. It will become tough. D. It will become flavorful.

____18. What will happen if salt and other spices are not added into the marinade?
A. The marinade will produce a flavorful meat.
B. The marinade will produce a tough and chewy meat.
C. The marinade will not bring out the flavor of the meat.
D. The marinade will not bring out the color of the meat.

____19. How will you produce a flavorful, tender and juicy steak before cooking?
A. Marinate the meat in an oil-acid solution.
B. Coat the meat with salt until fully covered.
C. Soak the meat in water to loosen up connective tissues.
D. Slice the meat thinly and soak in small amount of marinade.

____20. Lisa is planning to cook grilled meat and she needs to prepare a Teriyaki marinade for it is suited for grilled
meat. How would she prepare the needed marinade for her grilled meat?
A. Mix soy sauce, water, sugar, garlic, vinegar, and green onions. Add a dash of hot sauce or a tablespoon of
molasses to thicken the preparation and make it sweeter.
B. Combine crushed pineapple, soy, spices, vinegar, and honey. Pour over meat and let stand for 8 hours.
C. Combine mustard, olive oil, garlic, dry herbs, and spices to form a paste. Let stand for 10 minutes for the flavors
to develop.
D. Mix beer, oil, lime juice, spices, and Worcestershire sauce. Marinate your meats for a minimum of 2 hours and
preferably overnight.

Prepared by: Checked and submitted to:

MHAYLANI O. OTANES-FLORES DR. REMEDIOS ELSIE P. APOSTOL

Subject Teacher Secondary School Principal III
1. C
2. B
3. A
4. C
5. D
6. D 11.A
7. B 12. D
8. C 13. C
9. B. 14. D
10. A 15. A
11. B
12. C
13. C
14. A
15. A