Republic of the Philippines

Department of Education
Region VII, Central Visayas
SCHOOLS DIVISION OF CEBU PROVINCE
Sudlon, Lahug Cebu City
TLE Division Integration on Assessment of Learning and Monitoring & Evaluation (DIAL ME)
Year-End Assessment
SY 2022-2023
GRADE 10 – COOKERY
Direction: Read each item carefully and choose the best answer. Write the letter of your answer on a separate sheet.
1. Knife is chef’s best buddy. It is the busiest tool being used by people assigned inside the kitchen. Which of the following
knives is used for decorative works such as garnishes?
A. bread knife B. butcher knife C. channel knife D. paring knife
2. What is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain washed or cooked
ingredients from liquid?
A. canister B. colander C. mixing bowl D. soup bowl

3. Sarah loves to cook French omelet, which of these ingredients is not needed?
A. clarified butter B. egg C. salt and pepper D. soy sauce

4. Every type of fried egg is delicious. Which of the following is not a fried egg?
A. over hard B. over easy C. poach egg D. sunny-side up
5. Part of serving is presentation. What technique or art of arranging and decorating food to enhance the presentation?
A. skirting B. plating C. garnishing D. preparing

6. What do call an art of adding savory touches to enhance the appearance of taste?
A. plating B. preparing C. garnishing D. accomplishing

7. When heating the starch granules in a moist environment which includes swelling of granules as water is absorbed, what is
the sum changes that occur in the first stages of heating?
A. viscosity B. hydrolysis C. retrogradation D. gelatinization
8. What is the process in which starch molecules, particularly the amylose fraction or bond together in an ordered structure after
disruption by gelatinization, a crystalline order appears?
A. retrogradation B. syneresis C. hydrolysis D. dextrinization
9. Which of the following is the common cause of outbreak of food – borne illness?
A. Failure to properly refrigerate food.
B. Failure to thoroughly heat or cook food.
C. Prolonged exposure to temperature favorable to bacterial growth.
D. Cross-contamination of cooked food through properly cleaned equipment.
10. Why is proper storage of food is very crucial in keeping food safe?
A. because the manner and temperature of storage will affect the food’s susceptibility to bacterial growth, other
contaminants, and infestation.
B. because the manner and moisture of storage will affect the food’s susceptibility to bacterial growth, other
contaminants, and infestation.
C. because the manner and temperature of storage will affect the food’s resistance to bacterial growth, other
contaminants, and infestation.
D. because the moisture and temperature of storage will affect the food’s resistance to bacterial growth, other
contaminants, and infestation.
11. Which fat-soluble compound is responsible for the green coloring of plants?
A. Anthocyanins B. Carotenoid C. Chlorophyll D. Lycopene
12. What do you call the natural sugar that provides the sweetness in vegetables?
A. Glutamic acid B. Chlorophyll C. Sulfur compound D. Sugar
13. Which of the following vegetables is rich in carbohydrates?
A. legumes, peas, and beans C. Nuts, olives, and avocado
B. mushroom, tomatoes, and radish . D. Seeds, roots, and tubers

14. Mrs. Cabrillas needs more supply of Vitamin A. Which of the following will she eat to give her the nutrient she needs?
A. Alugbati B. Potatoes C. Lettuce D. Saluyot
15. Which knife cuts producing very fine cut usually for onions and garlic?
A. Mincing B. Pays Anne C. Rondelle D. Julienne
16. Which kind of fish has no internal bone structure?
A. Fin fish B. Freshwater fish C. Round fish D. Shell fish

17. Which animals have segmented shells and jointed legs (shrimps, crabs)?
A. Molluks B. Crustaceans C. Shell Fish D. Fin Fish
18. What type of mollusks have a single shell?
A. univalve B. bivalve C. chitons D. cephalopods
19. Which of the following is a characteristic of a fresh fish?
A. With fresh and foul odor C. Gills are pink or red
B. Eyes are dull, shiny and bulging D. Flesh shrink when pressed

20. The following are the factors in checking freshness of shellfish, EXCEPT.
A. Live or shucked oysters must have a very mild, sweet smell.
B. Oysters, clams, mussels in the shell must be alive.
C. Strong fishy odor or a brownish color is a sign of fresh.
D. Frozen shrimp should be solidly frozen when received.

21.What do you call a flavorful liquid prepared by simmering meaty bones?

A. sauce B. stock C. soup D. mirepoix

22. What is a French term for the combination of coarsely chopped onions, carrots and celery?
A. bouquet B. mirepoix C. stock D. veal

23. What is a flavorful liquid, usually thickened that is used to season, flavor and enhance other food?
A. Stock B. sauce C. velouté D. mirepoix

24. What is the most commonly used thickeners for sauce making?
A. starches B. butter C. espagnole D. béchamel

25 How do you classify the fleshy part of chicken like breast?

A. entrails B. dark meat C. viscera D. white meat

26. Which of the following characteristics is a good quality of a live poultry?

A. clear eye B. free from pin feathers
C. the skin is watery D. thigh well develop
27. Which is considered dry heat method of cooking?
A. simmering B. boiling C. roasting D. braising
28. Which of the following is a correct way of handling chicken safely?
A. leave fresh chicken for 10 hours. B. Do not refrigerate.
C. Keep it cold D. Remove the packaging
29. Which of the following is CORRECT?
A. always washed hands with warm water and soap for 2 minutes.
C. discard cans that are bulging.
D. choose meat with foul odor.

30. Which is the proper way of plating the food?

A. food is the frame B. use one style of shapes
C. apply one color and texture D. garnish can be as simple as unique

31. What do you call of long, thin muscle fibers bound together in bundles?
A. lean meat B. grain meat C. collagen D. elastin
32. What is a white connective tissue that dissolves or breaks down by long?
A. elastin B. collagen C. marbling D. lean meat

33. Which of the following composition of meat comprises 75% of the muscle tissue?
A. fat B. water C. carbohydrates D. protein

34. Which of the following is not a method of preparing meat?

A. slicing B. trimming C. oiling D. dicing

35. How did you perform mise e n place?

A. put all together C. everything is in its place
B. set aside place D. anything in place
36. What is the most popular market type of meat that has been preserved through a chemical process?
A. processed meat B. cured meat C. fresh meat D. chilled meat
37. Which of the following nutrient content can vary widely, according to the grade of meat and its cut?
A. carbohydrates B. fat C. protein D. Vitamins

38. Which of the following nutrient content is the major constituent of meat after water, accounting for about 20 percent of its
weight?
A. carbohydrates B. fat C. protein D. vitamins

39. Which of the following nutrient content of meat with 20% of its weight?
A. carbohydrates B. protein C. minerals D. fats
40. How do you know that the doneness of meat is well done?
A. when pressed with a finger, the meat is very soft with jelly like texture.
B. when pressed with a finger, meat feels springy and resistant
C. when pressed with a finger, meat feels firm and there is a definite resistance.
D. when pressed with a finger the meat feels hard and rough.