Republic of the Philippines

Department of Education
Division of Cebu Province
District of Bantayan 1
Sulangan Integrated School
Sulangan, Bantayan, Cebu
3 PERIODICAL EXAMINATION IN TLE-COOKERY 10
rd

NAME:__________________________________________SECTION______________
TEST I. MULTIPLE CHOICE: Read the questions carefully and choose the letter of the correct answer.
1. Which of the following characteristics is a good quality of a live poultry?
a. free from pin feathers and shows no cuts c. heavy and the skin is watery
b. has clear eyes d. thighs well develop
2. What do you call the slaughtered birds that have been bled and de-feathered?
a. whole poultry b. dressed poultry c. live poultry d. ready – to - cook
3. Which part of a poultry is a white meat?
a. drumsticks b. thighs c. breasts d. wings
4. What do you call the dressed birds that may be cut up and marinated or seasoned?
a. whole poultry b. live poultry c. dressed poultry d. ready-to-cook
5. How to select good quality dressed poultry?
a. they have moderate fat coverings c. the bone at the tip of the breast is soft
b. the skin is smooth and yellow in color d. it has objectionable odor
6. What do you call the breed of duck that originated from China and is noted for its tender and
flavorful meat?
a. duck or itik b. squab c. Peking duck d. turkey
7. Which of the following best describes a drawn poultry?
a. These are dressed poultry that have been chilled or frozen. They are usually available in
groceries.
b. These are actually slaughtered poultry with the head, feet, blood, feathers and internal organs
removed.
c. These are poultry parts such as wings, breast, thighs or drumsticks which have been separately
packed in a single container and frozen or chilled.
d. These are slaughtered birds that have been bled and de-feathered.
8. Which of the following characteristics is a good quality of a whole poultry?
a. the breast is plump c. it is heavy and the skin is not watery
b. the tighs are well – developed d. their head, feet and viscera are still intact
9. Poultry meat consists of muscles, what do you call the muscles that are found in parts of fowl’s
body which are always used?
a. white muscles b. dark muscles c. black muscles d. brown muscles
10. There are classification and uses of poultry and games, what are uses of a duck?
a. meat, eggs and feathers b. meat and eggs c. meat and feathers d. meat only
11. What method of cooking is usually reserved for young tender poultry?
a. dry heat method b. moist heat method c. wet method d. drying method
12. Why cooked poultry should be eaten immediately or refrigerated if not consumed?
a. because poultry meat is pale – colored c. because of its susceptibility to microbial growth
b. because it is best to employ dry heat cooking d. because it affects the quality of the product
13. Which cooking method is best for mature birds?
a. dry heat b. moist heat c. drying method d. freezing method
14. There are steps in fabricating chicken, which of the following is the correct sequence of fabricating
chicken?
1. Separate skin that is attached to breast from leg quarter.
2. With knife, cut between joint to remove and cut any skin not separated from carcass yet.
3. Cut along center of breastbone.
4. Cut around wing joint to remove wing.
5. Cut around leg quarter going up high towards backbone then circling down toward other side.
6. Using your thumb push up and out to snap apart joint.
7. Using the knife, scimitar may be preferred but a fillet knife would work well too. Cut along
one side of the breastbone to the base of the chicken.
8. Finish cut through joint to remove leg quarter. Repeat steps 10-13 for other leg quarter.
9. With your thumb under the wing joint press upward and out to separate joint.
10. A small thin piece of meat located on underside of the breast can be removed by pulling the
tenderloin, good for chicken tenders.
a. 2 – 4 – 6 – 1 – 3 – 5 – 10 – 8 – 9 – 7 c. 3 – 7 – 1 – 9 – 2 – 4 – 10 – 5 – 6 – 8
b. 4 – 2 – 1 – 6 – 5 – 10 – 3 – 7 – 9 – 8 d. 1 – 3 – 7 – 2 – 4 – 9 – 8 – 10 – 6 – 5
15. Why low to moderate heat is the best cooking temperature for poultry?
a. this temperature range produces a more flavorful and tender product
b. it minimizes nutrient loss and shrinkage of meat
c. both A and B
d. A only
16. What is the first step in deboning chicken?
a. Cut out the wishbone by pulling the skin up and out of the way
b. Place the chicken, breast side up, on a clean cutting surface.
c. Cut through the ball-and-socket joints connecting the wing and thigh bones to the carcass.
d. Cut the flesh from the curved bone near the wing and remove the bone.
17. Which of the following are the common causes of food contamination and food spoilage?
a. failure to properly refrigerate food c. failure to thoroughly heat or cook food
b. failure to reheat foods to temperature that kills bacteria d. all of the above
18. What do you call the serious public health problem resulting in foodborne diseases that affect
many people every year?
a. food contamination b. food preparation c. food presentation d. food plating
19. In deboning chicken, what tool is being used to cut off the wing tip and next joint, leaving the
largest wing bone still attached?
a. French knife b. paring knife c. boning knife d. chef’s kinfe
20. Which of the following is the final step in deboning chicken?
a. Turn the bird over, and with breast side down, cut along the backbone from the neck of the tail.
b. The whole chicken is now completely deboned, with the skin intact and ready to be stuffed,
rolled, and roasted.
c. Cut off the end of the leg bone using a cleaver or thick-bladed cook’s knife.
d. Cut the flesh from the curved bone near the wing and remove the bone.

TEST II. Direction: Choose your answer from the box and write it in the space provided.

Stocks Soup Chicken Stock Brown Stock

Clear Soup Dessert Soup Asian Soup

Fish Stock Fruit Soup Thick soup

 ____________ 1. This is a traditional soup which is typical broth, clear soup, or starch thickened soup.
_____________ 2. This is various on the traditional soup wherein the temperature when served is kept at
or below temperature.
_____________ 3. Can be served hot or cold depending on the recipe where dried fruits are used like
raisins and prunes.
_____________ 4. Soups that are thickened to provide a heavier consistency.
_____________ 5. Made by combining lean chopped meat, egg whites, mirepoix, herbs and spices and an
acidic ingredients like tomatoes, wine , or lemon juice.
_____________ 6. Are based on stocks added with other ingredients for variety of flavor , consistency,
appearance and aroma.
_____________ 7. Made from fish bones and trimmings left over filleting.
_____________ 8. Made from beef or veal bones that have been browned in an oven.
_____________ 9. Made from beef or veal bones.
_____________ 10. It is flavorful liquid prepared by simmering meaty bones from meat, poultry and
seafoods or vegetables.

TEST III. DIRECTIONS: Arranged the jumbled letters to form a word.

1. TORSING -
2. EENGIRFZ -
3. WINGTAH -
4. LANDHING -
5. TPOLURY -
6. SGIEAHSNR -
7. THINEKCRE -
8. ACESUS -
9. UPOS -
10. CHETQESUIN –

‘YOU CAN LIE TO EVERYONE ELSE, BUT YOU CAN NEVER REALLY LIE TO YOURSELF”.

PREPARED BY:
RELLY ANN M. DESTURA