SECOND PERIODICAL TEST IN TLE(COOKERY) 10

NAME: ____________________________ GR.& SEC._________ SCORE:________

Directions: Choose the correct answer from the given choices and write the letter of your answer in
the blank.

_____1.Which tool is used to drain excess water after washing vegetables?

A. Bowls C. Steamer
B. Colander D. Utility tray
_____12.Chef Miles Jero will cook chop suey. He is about to remove the hard- core of the cabbage.
Which of the following knives will he use?
A. Butcher knife C. Cutting Knife
B. Channel knife D. Paring Knife
_____13. What flavor component of vegetables gives strong flavor and odor to some vegetables like
onions, cabbage, broccoli and garlic?
A. Flavonoids C. Glutamic Acid
B. Sugar D. Sulfur Compound
_____14. Which fat-soluble compound is responsible for the green coloring of plants?
A. Anthocyanins C. Chlorophyll
B. Carotenoids D. Lycopene
_____15. Mrs. Catangay needs more supply of Vitamin A. Which of the following will she eat to give
her the nutrient she needs?
A. Alugbati C. Saluyot
B. Potatoes D. Lettuce
_____16. This can be done by using an oven, a dehydrator or the warm heat of the sun.
A. food storage C. freezing food
B. food refrigeration D. proper storing
_____17. This is a method of food preservation that is labor intensive.
A. canning C. freezing
B. drying D. salting
_____18. This means that microorganisms initiate the fermentation process and change the food
quality without causing bad tastes or generating toxins.
A. curing and salting C. freezing
B. drying D. canning
_____19. A method of preservation where it prevents microorganisms from growing causing food
spoilage.
A. freezing C. curing
B. drying D. canning
_____20. The convenient method used to preserve most of the products generated by our ancestors.
A. common storage C. canning
B. freezing D. curing and salting
_____21. It ensures that very little food is wasted.
A. food safety C. kitchen efficiency
B. menu planning D. food wastage
_____22. This is especially helpful when there are multiple items of the same product.
A. FIFO C. FIDO
B. FIDA D. FIFA
_____23. It is a handy way to remember that the food that has been bought in first needs to
be consumed first.
A. FIFO C. FIFA
B. FIDO D. FIDA
_____24. These need to be stored only in the freezer for a maximum of 6 months and shorter for some
types of meats.
A. raw meat C. canned vegetables
B. dried vegetables D. raw vegetables
_____25. This should be done regularly through the stock to ensure that everything is stored in the
correct order and that it is in perfect condition.
A. checking C. storing
B. garnishing D. slicing
_____26. This is very important in preventing the spread of pathogens in the kitchen.
A. cooking C. chilling
B. cross-contamination D. cleaning
_____27. This is a must for the cooked food to be placed in the refrigerator
A. cooking C. chilling
B. cleaning D. cross-contamination
_____28. A plan is also very essential important in any food service preparation area.
A. menu plan C. food plan
B. sanitation plan D. hygienic plan
_____29. These are found in raw foods, such as meat, poultry, eggs, fish, seafood, raw fruits and
vegetables.
A. germs C. decay
B. contamination D. surface
_____30. This is a PPE in the kitchen which is worn clean daily.
A. glove C. apron
B. shoe D. uniform
_____31. Holding boxes should have high________.
A. Humidity C. clean
B. double dip D. cross-contamination
_____32. ________ salads before serving time.
A. Humidity C. refrigerate
B. double dip D. cross-contamination
_____33. Keep your tools and equipment in the kitchen clean to avoid ______
A. Humidity C. refrigerate
B. double dip D. cross-contamination
_____34. Practice _________handling of food. Wash your hands before working on food.
A. Humidity C. proper
B. double dip D. cross-contamination
_____35. ________bottles or containers where you store salad dressings and other ingredients.
A. Humidity C. proper
B. double dip D. sanitize
_____36. ______ hands before and after handling food.
A. wash C. proper
B. double dip D. sanitize
_____37. Wear _______ to protect your dress from dirt and spills.
A. Humidity C. proper
 B.Apron D. sanitize
_____38. _______ the food container with the manufacturing date.
A. Label C. proper
B. double dip D. sanitize
_____39. Do not ________serving spoon to avoid cross-contamination of food.
A. Humidity C. double dip
B. double dip D. sanitize
_____40. Use _________to protect hands from cuts and for hygienic purposes.
A. gloves C. double dip
B. double dip D. sanitize
_____41. What tool is used in holding or serving salad?
A. refrigerator C. re-sealable bag
B. salad bowl D. serving spoon
_____42. What equipment is commonly used for storing salad
A. microwave oven C. refrigerator
B. freezer D. blender
_____43. What supplies are used to pat salad leaves to remove moisture?
A. disposable plastic container C. re-sealable bag
B. paper towel D. salad dressing shaker
_____44. What should be worn to protect the dress from dirt and sills while preparing salad?
A. apron C. facemask
B. gloves D. uniform
_____45. Which tool is used to mix and hold salad dressing?
A. disposable plastic container C. re-sealable bag
B. paper towel D. salad dressing shaker
_____46. It is a complementary addition to the main ingredient of the meal.
A. Accompaniment C. Garnish
B. Dressing D. Salad
_____47. The following are considerations in choosing accompaniments to salad, except
A. Color C. Garnish
B. Flavor D. Texture
_____48. Salad meals are typically accompanied by the following, except
A. Fish C. Toasted bread
B. Meat D. Water
_____49. Which of the following is one of the purposes of salad accompaniments?
A. To enhance appetite.
B. To decorate the food.
C. To maintain the freshness of the food.
D. None of the above \
_____50. It is a kind of salad consisting of shredded raw cabbages with a dressing that can be
accompanied by tacos and all kinds of sandwiches.
A. Coleslaw C. Potato salad
B. Fruit salad D. Jellied meat salad

Directions: Read each statement below carefully and fill in the blank with the correct answer. Write
your answer in the blank.
51. _________________ is an ideal method for tenderizing octopus while cooking it.
52. Crustaceans should be cooked minimally because they can get dry and rubbery if
_________________.
53. _________________ cooks food in a liquid and can be ideal for shellfish that may be tough or
chewy, such as octopus.
54. Since the meat of the fish is somewhat translucent, it begins to become _________________ as it
cooks, which is one method of visually checking for doneness, especially for fillets that are most often
not as thick as fish steaks.
55. It is best to grill, broil, steam, or poach ______________ fish so that their natural fats can drain
while they are cooked.
56. ______________ may be defined as water containing seasonings, herbs, and usually an acid, used
for cooking fish.
57. Frying and grilling create ________________ that mutes some of the fishy flavors.
58. Rub _____________ on fish before cooking. This will help the fish maintain its color and add to
its flavor.
59. _______________ method is best for small tender portions of food that cook in a matter of
minutes.
60. As compared to dry heating methods, moist heating methods use lower temperatures from 140° F
to a maximum of 212° F since the ____________ added serves as the media for heat transfer