Republic of the Philippines

Division of Cebu Province

GARING NATIONAL HIGH SCHOOL
Garing, Consolacion,Cebu

FOURTH QUARTER SUMMATIVE ASSESSMENT IN

TLE 10 (COOKERY)

A. Multiple Choice. Directions: Read the following questions carefully and choose the letter
that best describes the statement.
1. What animal produces veal meat?
A. Calf B. Deer C. Hog D. sheep
2. Which of the following market forms of meat does not undergo chilling?
A. Cured meat C. Fresh meat
B. Frozen meat D. Processed meat
3. What part of the meat helps you identify the less tender cuts?
A. Bone B. Fat C. Flesh D. ligament
4. What part of the meat has the greatest amount of quality protein?
A. Bone B. Fat C. Flesh D. ligament
5. Which of the following meat cuts requires long and slow cooking temperature?
A. Less tender C. Tender
B. Slightly tough D. Tough
6. What is a long – bladed hatchet or a heavy knife used by a butcher?
A. Butchers knife C. Cleaver knife
B. Chopper knife D. Set of slicing knife
7. Which of the cooking methods does not belong to dry heat method?
A. Baking B. Broiling C. Roasting D. Stewing
8. What do you call the cooking method when meat is cooked in steaming liquid in which
bubbles are breaking on the surface?
A. Boiling B. Broiling C. Roasting D. Stewing
9. What is an oil-acid mixture which is used to enhance the flavor of meat?
A. Brine solution C. Soy sauce and vinegar
B. Marinade D. Salt and calamansi
10. Which of the following tools is used for carving?
A. Cleaver knife B. Fork C. Slicer D. Razor knife
11. To which meat cut do internal organs belong?
A. Less tender cuts B. Tender cuts C. Tough cuts D. Variety cuts
12. Where should meat products be stored?
A. Crisper B. Cold shelf C. Dry shelf D. Freezer
13. Which of the following is the tenderest cut of beef?
A. chunk B. Round cut C. Sirloin D. Tenderloin
14. When buying meat, what should you consider first?
A. Brand B. Price C. Quality D. Round cut
15. What is your primary consideration when storing goods?
A. Expiration date B. Fragility C. Quantity D. Size
16. What do you call the internal organs taken from animals?
A. Less tender cuts C. Tough cuts
B. Tender cuts D. Variety cuts
17. How would you name a slaughtered animal?
A. Carabeef B. Carcass C. Pork D. Poultry
18. What is the most common method of preserving meat?
A. Curing B. Drying C. Refrigerating D. Salting
19. In this method, salt, sugar, potassium or sodium nitrate etc. are used in preserving
meat by drying. Which of the following thus it refer?
A. Curing B. Dehydration C. Freezing D. Salting
20. The following are the characteristics of good quality pork, which of the following does
not belong to the group?
A. Breast is plump B. Flesh is pink C. No foul odor D. Texture is fine and firm
21. What kind of tool is used for cutting through bones?
A. Butcher knife B. Chef knife C. Cleaver D. Utility knife
22. What kind of tool is used for carving and slicing cooked meats?
A. Butcher knife B. Chef knife C. Slicer D. Utility knife
23. There are different kinds of knife. Which of the following is used for general purposes?
A. Butcher knife B. Chef knife C. Cleaver D. Utility knife
24. Ms. She wanted to carved roasts chicken and duck. Which tool is the most appropriate?
A. Carving knife B. Cleaver knife C. Slicer D. Utility knife
25. Which of the following is used for cutting, trimming raw meats?
A. Butcher knife B. Chef knife C. Cleaver D. Utility knife
26. In the discussion of Meat and its sources which meat of a swine belong?
A. Beef B. Carabeef C. Chevon D. Pork
27. What is the meat source of a Veal?
A. Cattle over 1 year old C. Sheep
B. Goat D. Young calf
28. What term is used to name the meat of a Deer?
A. Beef B. Carabeef C. Pork D. Chevon
29. Which of the following is a meat of cattle over 1 year old?
A. Beef B. Carabeef C. Pork D. Chevon
30. Which of the following is a meat of sheep?
A. Lamb B. Carabeef C. Pork D. Chevon
31. Which of the following ingredient has the strongest aroma used for sautéing?
A. Butter B. Margarine C. Animal Oil D. Oil
32. You were assigned to cook buttered vegetables to achieve the crisp and not over
cooked vegetable, which method should you use?
A. Steaming B. Blanching C. Deep -frying D. Sautéing
33. What is the cooking method used in Pork Siopao?
A. Steaming B. Blanching C. Deep -frying D. Sautéing
34. What is the cooking method used in Pork sisig?
A. Steaming B. Blanching C. Deep -frying D. Sautéing
35. What is the cooking method used in Letchong Kawali?
A. Steaming B. Blanching C. Deep -frying D. Sautéing
36. Meat is preserved at a temperature of 10ºC and below.
A. Canning B. Refrigerating C. Freezing D. Freeze Drying
37. The process involves the removal of moisture from the meat tissues by transforming the
moisture content into ice and gas.
A. Canning B. Refrigerating C. Freezing D. Freeze Drying
38. This process destroys the organism that causes spoilage.
A. Canning B. Refrigerating C. Freezing D. Freeze Drying
39. Meat is stored at a temperature range of 2 to 10ºC to retard mold and bacterial growth
for a limited period.
A. Canning B. Refrigerating C. Freezing D. Freeze Drying
40. The act of serving or arranging portions of the main food item artistically.
A. Slicing B. Garnishing C. Setting D. Designing

“Food is symbolic of love when words are inadequate” -Alan D.

GOD BLESS
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