JHS

TLE-HE-COOKERY 10
1. This is a part of an egg that serves as an entrance of the latebra and the
channel leading to the center of the yolk.
A. Chalaza
B. Germinal disc
C. Shell
D. Yolk

2. Coagulation of proteins in egg white happens at what temperature?

A. 55-60 ̊ C
B. 60-65 ̊ C
C. 65-70 ̊ C
D. 70-75 ̊ C

3. Starch serves as _____ in gravies, sauces, and pudding.

A. binder
B. gel forming agent
C. stabilizer
D. thickening agent

4. The following are parts of the plants where most of the starch is stored
EXCEPT ONE:
A. roots
B. seeds
C. stems
D. tubers

5. Which of the following tools is used to drain excess water after washing
vegetables?
A. Bowls
B. Colander
C. Steamer
D. Utility tray

6. Bokchoy, broccoli and cauliflower belong to the:

A. Cabbage Family
B. Leafy Greens Family
C. Roots and Tubers
D. Stalks, Stems and Shoots

7. A market form of fish in which the viscera, head, tail, and fins are removed.
A. Butterflied Fillet
B. Dressed
C. Steak
D. Sticks

Regional Achievement Test -TLE-Cookery10

8. A kind of seafood that is cooked just enough to heat and keep it juicy and
plump.
A. Fat fish
B. Flat fish
C. Lean fish
D. Shellfish

9. Consommé is an example of what kind of soup?

A. clear
B. dessert
C. cold
D. thick

10. It is a rich kind of sauce that is made by emulsified butter, egg yolks,
lemon juice and cayenne.
A. Espagnole
B. Hollandaise
C. White
D. Velouté

11. Breast meat belongs to what part of poultry?

A. dark meat
B. tough meat
C. white meat
D. variety meat

12. This poultry animal is a table delicacy because of its tender and flavorful
meat.
A. Itik
B. Peking Duck
C. Rooster
D. Stag

13. In buying meat, this part will help you identify the less tender cuts.
A. Bone
B. Fat
C. Flesh
D. Ligament

14. A slaughtered animal is called a _______.

A. carabeef
B. carcass
C. pork
D. meat

Regional Achievement Test -TLE-Cookery10

15. This is a tool used for carving and slicing cooked meat.
A. butcher’s knife
B. chef’s knife
C. slicer
D. utility knife

16. Which of the following statements below describes that egg is a “functional
food”?
A. Egg has been added with vitamin E and is almost a complete food.
B. Egg has been modified through biotechnology to enhance its quality.
C. Egg also contains lutein that can reduce the risk of cataract.
D. Egg also contains omega-3-polyunsaturated fatty acid.

17. The best way to present an egg dish is to make it appealing to your mouth,
nose, and eyes. Which among the statements below will prove it true?
A. You must play with color and texture to all elements of plating.
B. Use even numbers in setting any egg dish including the garnish.
C. Cover half of the plate with slices of eggs leaning against the other
food elements.
D. Choose small serving dish that is enough to let each food item stand
out.

18. The following are suggestions that you can use to hold the pasta for a
short time. Select the BEST that you can apply if you want to prepare it
for later service.
A. Drain the pasta, immediately add the sauce, and chill.
B. Cook pasta ahead of time, add the cold ingredients, and chill.
C. Undercook slightly the pasta and cover with cold water just long
enough to cool.
D. Drain the pasta, toss with a small amount of oil, cover and hold in a
warmer.

19. Pasta should be cooked “al dente “. This means that cooking it should be
stopped when the pasta is _________.
A. already soft but watery and feels gummy.
B. already soft and mushy in texture.
C. still feels firm and hard to the bite.
D. still feels firm but tender to the bite.

20. Arrangement of the vegetables on the plate is one of the essential factors
in food presentation. Which of the following situations below best
describe it?
A. selecting, cutting, and cooking the vegetables accurately.
B. balancing the portion sizes of the vegetables on the plate.
C. considering the convenience and comfort of the diner when plating.
D. selecting vegetables and garnishes that offer variety and contrast.

Regional Achievement Test -TLE-Cookery10

21. Which of the following characteristics below specifically describe the
freshness in choosing good quality vegetables?
A. there are no decay or infestations on the surface.
B. these are crisp and bright in colors.
C. it is on the right degree of maturity.
D. the color, shape, texture, and flavor are varied.

22. Why is it important to score the skin of the fish with a sharp knife when
grilling?
A. to cook it evenly.
B. to brown the entire skin.
C. to prevent it from splitting.
D. to avoid drying on the surface.

23. A frozen crab meat must be treated like any other frozen seafoods
because___.
A. it is very perishable when thawed.
B. it can prevent excessive drip loss.
C. it will easily get freezer burn if not frozen.
D. it will easily loose flavor and become watery if not frozen.

24. Why is it important to cool the stock properly and quickly?

A. to avoid spoiling it within immediately.
B. to prevent it from becoming too cloudy.
C. to make it free from bacterial contamination.
D. to prevent evaporation and becoming too concentrated.

25. In preparing a soup, why do we use cold water in starting to boil its
ingredients?
A. it makes the soup cloudy and flavorful.
B. it promotes the extraction of nutrients and flavor.
C. it helps to create bubbles at the bottom of the broth.
D. it makes the soup flavorful and wholesome.

26. It is best to use dry heat method with fat when cooking poultry because__.
A. it improves the pale-colored poultry meat and its texture.
B. it is healthy and improves the palatability of poultry meat.
C. it can prevent the poultry meat from being over cooked.
D. it can minimize the loss of nutrients and shrinkage of poultry meat.

27. What is in marbling that makes a meat dish juicy?

A. the fat that is deposited within the muscle tissue.
B. the fat that separates the muscle fibers of meat.
C. the thin muscle fibers that are bound together in bundles.
D. the yellow connective tissue that is not broken-down during cooking.

Regional Achievement Test -TLE-Cookery10

28. Pan-searing is considered a dry-heat method of cooking because _____.
A. it cooks a meat dish using dry air.
B. the meat is submerge in a hot, liquid fat.
C. it uses a very hot pan to cook the meat very quickly.
D. the heat transfer takes place through the hot metal of the pan.

29. Which of the following statements below is NOT an effect of heat to the
meat during cooking?
A. coagulation of meat protein.
B. tenderizing the connective tissue.
C. quick evaporation of dry heat from the meat.
D. toughening and shrinking of meat protein.

30. What makes the heavily exercised part of meat red in color?
A. The reaction of pigment to oxygen makes the meat dark red.
B. The reaction of the carcass to high internal cooking temperature
results in darkening of meat protein.
C. The heavily exercised parts of meat lack oxygen and make the meat
red in color.
D. The heavily worked muscles hold more oxygen that give the meat a
red color.

31. How do you keep the hard-boiled eggs from turning green near the yolk?
A. cook the eggs gradually and cool them quickly.
B. place the boiled eggs in warm water until you are ready to use them.
C. let the cooked eggs stay in the pot until they have completely cooled
down.
D. refrigerate the cooked eggs immediately after they have completely
cooled down.

32. Potatoes and eggplants are some of the vegetables that easily turn brown
after cutting or peeling. What will you do to prevent it?
A. Activate the enzyme by adding kalamansi or lime.
B. Blanch the vegetable using acid.
C. Blanch the vegetable with hot water.
D. Deactivate the enzyme by adding acid.

33. Which of the following practices is the best way to boil the vegetables to
get the required doneness?
A. Cook the vegetables by reducing the heat to steam.
B. Place the vegetables in the pot and turn the water to a boil.
C. Place the blanched vegetables in the pan, add liquid and cook it slowly.
D. Pre-cooked the vegetables by simmering them briefly.

Regional Achievement Test -TLE-Cookery10

 34. In serving a baked fish, the following are done to the liquid in the baking
pan, except one.
A. degreasing
B. straining
C. reconstitution
D. reduction

35. Which of the following is NOT used to reconstitute the stocks, sauces,
and soups?
A. Coconut milk
B. Fruit juice
C. Powdered milk
D. Water

36. If you are going to cook a matured poultry, which of the cooking methods
below will you use?
A. boiling
B. frying
C. roasting
D. stewing

37. The safest way to thaw the meat is _____.

A. to defrost it in microwave oven.
B. by soaking it in cold water at the sink.
C. by placing it in the refrigerator.
D. to defrost it at room temperature.

38. Low-heat cooking is the general practice for meat cookery because _____.
A. it toughens the interior part of meat and improves its aroma.
B. it causes the protein to shrink and creates distinct flavor.
C. moisture is preserved, and the interior never gets very hot.
D. more juices, flavor and weight are retained.

39. A perfectly fried egg is “a glory to behold”. This means that _____.
A. it has crispy edges and a wobbly, pinkish yolk.
B. the yolk is covered with a layer of coagulated white.
C. egg has a yolk that is covered with a thin film.
D. the white should be shiny, uniformly set, and tender.

40. Which of the following Guidelines in Plating is being described in the

statement “Relate everything that you put in the plate.”
A. Make every component in the plate counts.
B. Maintain unity of the design in the plate.
C. Keep the excess food and other garnishes off the rim of the plate.
D. Arrange the food items considering the convenience of the customer.

Regional Achievement Test -TLE-Cookery10

41. How can you determine if the fish is fresh?
A. Scales are intact, but it floats in a basin of water.
B. Eyes are round, dull, sunken, and wrinkled.
C. Flesh is firm, but finger impression remains.
D. Gills are red, covered with clean slime and have a fresh odor.

42. Viscosity or thickness in the starch is caused by _____.

A. flowing of liquid due to broken molecular linkage.
B. prolonging the starch heating.
C. stirring the newly gelatinized starch.
D. swelling of the granules as water is absorbed.

43. Which of the following combinations in poultry cookery is correct?

A. searing — small chickens and chicken parts
B. high-temperature roasting — turkeys and capons
C. low-temperature roasting — squab and game birds
D. frying – breast and thigh parts

44. Of the following ingredients to be used as side dish for grilled meat, which
among them offers the best combinations?
A. Tomatoes, mushrooms
B. Potatoes, turnips
C. French beans, asparagus
D. Cauliflower, sweet potatoes

45. The best reason why meat is basted with butter during cooking is ____.
A. to keep its shape.
B. to change its color
C. to reduce its cooking time.
D. to add moisture.
46. The following statements are the changes that occur on the different
stages of heating the starch granules in a moist environment. Which of
these is the main cause for its gelatinization?
A. the swelling and disruption of the granules
B. stirring of the newly gelatinized starch
C. re-association of the disrupted granules
D. breaking of the molecular linkage and water utilization
47. Stock is considered as the foundation of cooking. In what way will it serve
that purpose for the preparation of your desired soup dish?
A. By simmering the ingredients to enhance its flavor.
B. By boiling the meat bones to create a flavorful base for a soup.
C. By simmering the meaty bones and other ingredients gently to extract
its flavor.
D. By boiling the meat and other ingredients to extract its body and flavor.

Regional Achievement Test -TLE-Cookery10

48. A certain amount of fat is desirable in the preparation of a meat dish.
However, due to health and dietary concerns, many meat animals are
being bred and raised with a lower fat content.
Despite the health restrictions, explain why is it necessary to utilize
fats in meat cookery?
A. Fats present in and around the muscle fiber of meat, make a more
tender, juicier, and flavorful dishes.
B. Food that has been prepared using animal fats tend to be crispier and
greasy.
C. Fats found in meat have beneficial effect in controlling and reducing
blood inflammation.
D. Food prepared using meat fats provide lots of nutrients necessary for
a healthy diet.

49. People think that eggs have negative contribution in one's diet. Which of
the following statements below will you explain to prove them wrong?
A. The cholesterol found in eggs have health benefit beyond its traditional
nutritional value.
B. Egg is almost a complete food, and its nutritional value has been
modified through biotechnology.
C. It is safe to eat because egg whites contain cholesterol and fat that are
easily denatured by heat.
D. The cholesterol found in the egg yolk does not have a significant effect
on bad cholesterol.

50. Mrs. Jana just bought fresh fish from the market. She wanted to maintain
its freshness but there is one more important thing that she needs to
attend to. Which of the following actions she must do to avoid fish
spoilage?
A. Pack the fish in moist seaweed to keep it fresh.
B. Left the fish on its original moisture-proof wrapper.
C. Keep the fish in cold, wet cartons to maintain its freshness.
D. Put the fish on crushed ice and once the ice melted, use drip pans to
drain it.

Regional Achievement Test -TLE-Cookery10