Malinao Ilaya Integrated National High School

Atimonan, Quezon
COOKERY 10
NAME: ---------------------------------------------------------------- DATE:________________________ SCORE: ______________
GRADE ______________________________________SECTION: ____________________

I. Read and understand carefully the statement below. Encircle the letter of your choice answer.
1. What flavor components of vegetables that forms a product called “monosodium glutamate when combined with salt and found
in large amount of fresh and young vegetables?
A. Sugar B. Glutamate Acid C. Sulfur components d. Flavonoids
2. Which of the following classification of vegetables that includes legumes?
A. Tuber Vegetables B. Root Vegetables C. Fruit Vegetables D. Fungi Vegetables
3. Which kind of flavonoids for red and blue to violet pigment in beets and eggplant?
A. Carotenoids B. Anthosanthin C. Anthocyanin D. Chlorophyll
4. Which of the following vegetables have strong flavor and odor and rich in sulfur compound?
A. onions, leeks, cabbage and garlic C. Okra, eggplant, tomatoes,
B. Bitter gourd, cucumber , potatoes D. Lettuce, camote tops, pechay
5. Which element of the standardized recipe does not belong?
A. Preparation instructions C. Weight and volume of each ingredient
B. Serving size D. Marketing
6. Which of the following is a characteristic of high quality of food or vegetables that easy to digest and tend to be free from
fake ingredients?
A. Organic B. Minimally processed C. Local D. Seasonal
7. Which is the best way of thawing leafy and bulky frozen vegetables, such as broccoli, spears, turnip greens and spinach?
A. under the sun B. Cook from the frozen C. Defrosting D. microwave
8. Which of the following characterizes the quality determination of fruits and vegetables through the use of sensory evaluation?
A. Feel evaluation B. physical evaluation C. sensory evaluation D. touch evaluation
9. Which refers to the quality determination of N- containing compounds, carbohydrates so on) in vegetables?
A. technical compounds B. quality compounds C. water compounds D. chemical compounds
10. Which is to be done to vegetables left outside the refrigerator for more than two hours to avoid develop dangerous bacteria?
A. Refrigerate B. wash C. discard D. re-freeze
11. What forms of vegetables that are commercially packed in plastic bags or in cardboard boxes?
A. Frozen B. Dried C. Canned D. Fresh
12. What fresh product undergone no processing from the time they were harvested to the time they marketed or sold?
A. Vegetables B. Fruits C. Meat D. Nuts
13. Which of the following vitamins keeps our eyes and skin healthy and helps protect against infections?
A. Vitamin D B. Vitamin A C. Folic Acid D. Vitamin C.
14. Which refers to the vegetable that has the right of degree of maturity?
A. seasonal B. mature C. Frozen D. Thawed
15. Who are the responsible for giving information about our good and balanced diet.?
A. Midwife B. Nutritionist C. Doctors D. Nurses
16. Which of the following classification of vegetables does Carrots , beets, potatoes and onions belongs?
A. leafy B. Roots C. Seeds D. Tubers
17. What would be the effect of cooking vegetables when the fibers are either softened or toughened?
A. Changes in texture B. Change in nutrients C. Changes in color D. Water is lost or absorbed
18. What is the function of Folate or folic Acid in our body?
A. It helps heal cuts and wounds and keeps teeth and gums healthy C. helps the body form red blood cells
B. helps reduce blood cholesterol D. Maintain normal blood pressure
19. Base on the general rule in cookery, what should the Svegetables must be cooked enough, what must we do?
A. Uncover flavored Vegetables B. cut vegetables uniformly C. Use of baking soda D. Do not overcooked
20. What process refers to cut the large into even-sized chunks and toss in olive oil and fresh herbs?
A. boil B. Blanch C. Steam D. Roast
21. What is a culinary terms for bouquet of vegetables.
A. Bouquetiere B. Clamart C. Pritaniere D. Jardiniere
22. What market forms of vegetables are dehydrated to preserve and prolong their shelf life?
A. Dried B. Fresh C. Frozen D. Canned
23. Which of the following is the effect of cooking vegetables by adding Alkali like baking soda to soften the
hemicellulose?
A. Changes in texture B. Change in nutrients C. Changes in color D. Water is lost or absorbed
24. To buy root vegetables, what is this _________ that are still attached, should be sturdy, crisp, and avoid wilted or wither?
A. Fruits B. Roots C. Stalk D. Leaves
25. What method of cooking vegetables is use where the oven is to be pre-heated to 220®C?
A. Blanching B. Roasting C. Griddling D. Steaming
26. Which of the following is not included in general rules of vegetable cookery?
A. Prepare vegetable as close to service time as possible C. use of baking soda with green vegetables
B. cook green vegies. Strong flavored vegies uncovered
C. use of baking soda with green vegetables
D. Cut vegetables uniformly for even cooking
27. What standard of quality cooked vegetables that should mask the natural flavors of vegetables?
A. Vegetable combination B. Flavor D. Seasonings D. Texture
28. What form of preservation, helps vegetables last longer and makes cooking easier and more convenient?
A. Canned B. Dried C. Fresh D. Frozen
29. What is an important step to be done in Frozen vegetables immediately after thawing?
A. Peel B. Wash C Cook D. Slice
30. What do you call the effect of cooking vegetables where protein become more soluble and digestible?
A. Changes in texture B. Changes in nutrients C. Changes in color D. Water is lost or absorbed
31. What are the key factors in choosing vegetables?
A. Seasoning and flavor B. Quality and quantity C. Firmness and color D. Color and flavor
32. Which of the following plating styles is not a classic arrangement?
A. The starch or vegetable item is heaped in the center while the main item is sliced and leaned up
against it.
B. The main item in the center, with vegetable distributed around it.
C. The vegetable item in front and main item, starch item and garnish at the rear.
D. The main item is in the center with neat piles of vegetables carefully arranged around.
33. What basic knife cuts resulted to cylindrical cut?
A. Mincing B. Julienne C. Batonnet D. Rondelle
34. Which of the following is the art of modifying, processing, arranging or decorating food to enhance its
aesthetic appeal?
A. Visual presentation B. Food presentation C. Sauce presentation D. traditional
35. Who is the person carries out or serve our foods on tables?
A. Busboy B. Chef C. Waiter D. Baker
36. Which technique of food presentation improves the texture and flavrof the dish?
A. Timing B. Garnishing C. Styling D. Right tableware
37. Which way of presenting food where it has an integral part in controlling the cost?
A. Styling B. Proportioning C. Timing D. Garnishing
38. What is the key to pull all five senses into the experience of eating?
A. decorating the food B. presenting food C. cooking the food D. garnishing food
39. Which of the following is the specific direction for preparing the recipe?
A. Preparation of instruction C. Weight and volume
B. Food cost D. serving size
40. Which of the following is a yellow, orange to red soluble pigments found in plants?
A. Flavonoids B. Recipe C. Sugar D. Carotenoids

Prepared by: Checked by:

MARIA SHIELA L. SAAVEDRA JERSON D. JOLO

Teacher I Master Teacher II
Noted:

ALLAN E. DATA
Principal III