Schools Division of Marinduque

District of Boac South

CAWIT NATIONAL COMPREHESIVE HIGH SCHOOL
Boac

Name: ___________________ Date: ___________________

Yr. & Sec: ____________________

FOURTH PERIODICAL EXAMINATION

TECHNOLOGY AND LIVELIHOOD EDUCATION
COOKERY 10

Directions: Read and analyze the questions carefully. Write only the letter of your answer before each number.
ANY FORMS OF ERASURES ARE CONSIDERED NULL AND VOID.

1. Hillary’s daughter requested a homemade burger, so she decided to make a burger patty. What tool is she going to
use to flip the burger patty?
a. flipper c. rubber spatula
b. two-tine fork d. wooden spoon
2. Sandrix cooks Sinigang na Baboy for their lunch, what is the best tool to use to serve the soup?
a. serving spoon c. ladle
b. wooden spoon d. scooper
3. Michelle instructed by her mother to go to the wet market early in the morning so she can buy newly slaughtered
meat. Michelle is expected to buy______________.
a. chilled meat c. fresh meat
b. frozen meat d. cured meat
4. Cured meat preserved by salting, smoking or aging. Which of the following is the goal of curing meat?
a. Curing is to slow spoilage and prevent the growth of microorganisms.
b. Curing prevents the escape or entry of air in the meat.
c. Cured meat increases the risk of illness like cancer.
d. Curing modified or controlled atmospheres to preserve the product against microbial deterioration and
spoilage and also to control food-borne pathogens.
5. Which of the following is the best way to describe the fresh meat?
a. Fresh meat is packaged under modified or controlled atmospheres to preserve the product against
microbial deterioration.
b. Fresh meat products have not undergone a stage of microbiological stabilization like cooking or
drying.
c. Fresh meat means meat which has been frozen after slaughter to a temperature of minus 8 degrees
Celsius or below.
d. Fresh meat preserved by chemical process using machines after being slaughtered.
6. Aldrin and his friends will be having a camping at Mt.Arayat this weekend. What is the most ideal food to bring that
is less hassle and easy to prepare?
a. fresh meat c. canned meat
b. cured meat d. frozen meat
7. Michael needs to buy beef that they will cook for their parents’ anniversary. Which of the following meat cut is the
best for grilling, skillet and stir-fry with high, dry heats?
a. Rib Cuts c. chuck cuts
b. Sirloin cuts d. brisket cuts
8. What do you call to the cuts that are broken down further into individual retail cuts that you find at the grocery
store?
a. Primal cuts c. secondary cuts
b. Tertiary cuts d. intermediate cuts
9. Which of the following is a pork leg cut that has been preserved by wet or dry curing usually serve at Christmas
Season?
a. Lechon belly c. Cochinillo
b. Ham d. Steak
10. Why sheep breast cut is the best for slow roasting?
a. Because sheep breast part is in demand to the market.
b. Because sheep breast accounts for over a third of the weight of the whole carcass.
c. Because sheep breast is a valuable cut due to its mouth-watering tenderness, intense flavor, and rich
amounts of vitamin B12.
 d. Because sheep breast cut is from the lower part of the front half of the lamb tends to be quite fatty, but
it’s oh so flavorful.

11. Joy wants to prepare a marinade with sweet fruity taste that suitable for her children, what marinades is perfect for
it?
a. Bourbon Marinade c. Pork Chop Marinade
b. Mustard Marinade d. Pineapple Marinade
12. Which of the following marinade works particularly well with pork and poultry?
a. Bourbon Marinade c. Pork Chop Marinade
b. Mustard Marinade d. Pineapple Marinade
13. Why acid is important in marinades?
a. Because it belongs to the three components of marinades.
b. Because without acid, there will be no taste.
c. Because it breaks down the meat and tenderizes it.
d. Acid products are not important at all.
14. Minda bought seafoods and fish in the wet market and wants to cook it extra special for her visitors. She wants to
make it tastier and more flavorful so she marinates it. What is the important thing that that she needs to apply in
marinating fish and seafoods?
a. Minda needs to handle the ingredients very well so there is no waste in the ingredients?
b. Seafood and fish should be marinated for no longer than one hour because it is naturally quite tender
and can become mushy if marinated too long.
c. Minda must marinate the fish and seafoods for more than two hours to absorb the ingredients.
d. Seafood and fish are so delicate so better not to marinate it, just fried or add soup.
15. Why we need to use a non-reactive container - steer clear of aluminum, copper, or cast iron instead of metal or
copper when marinating?
a. Because it is cheaper than the other tools applicable for marinating.
b. Because the acidic ingredients in the marinade can react with copper or metal.
c. Because those materials symbolize how rich or not the person who do the marinades.
d. Nothing to worry about, you can use anything you want.
16. Jasmine prepared a pork chop marinade two days ago and she placed it in refrigerator. She doesn’t want to cook it
yet but she remembers her mother saying that it should not be exceeded in two days. Is she needs to cook it or not?
Why?
a. Yes, because mothers know best.
b. No, because Jasmine don’t want to cook it yet, maybe it will spoil or wasted if there is no one to eat.
c. Yes, because after two days the marinade can start to break down the fibers of the meat, causing it to
become mushy.
d. No, the longer the marinades stay on the meat, the more it become tastier and flavorful.
17. Olga used barbeque marinades for her ihaw-ihaw business, after cooking the first batch of barbeque, she noticed that
there are lots of marinades mixtures left in the container. She’s thinking of re-using the mixtures so she can save
money and time in preparing another mixture. Is it advisable to reuse the marinade mixture?
a. Yes, practically speaking because she can save money for not buying another ingredients and spices for
the new mixture.
b. No, Marinades are in contact with raw ingredients, which may contain harmful bacteria.
c. Yes, because it saves time by not preparing it all over again.
d. Maybe, it depends on how Olga handles the mixtures very well.
18. The following are the effects of heat in meat EXCEPT___________.
a. It tenderizes connective tissue if moisture is present and cooking is slow.
b. It coagulates protein.
c. Roasts cooked at low temperature shrink less and loss less moisture.
d. The protein will become overcook.
19. Agatha will use moist-heat method in cooking lean meat cut for dinner. What is she going to do to avoid over-
cooking?
a. Stand in front of stove so that she can monitor the meat.
b. Use two-tine fork time-to-time to check if the meat is still raw or tender.
c. She needs to make sure that meat should be simmered, never boiled.
d. Do not cook. Just order food from Food Panda so there is no hassle.
20. Geneva has an unexpected visitor coming for lunch. She decided to cook the tenderloin in the freezer. Since she only
has less than hour left, she cooks the meat in high heat temperature where the meat become tough and hard to eat.
Which of the following BEST explain what happened?
a. Because high heat toughens and shrinks protein and results in excessive moisture lost.
b. Because she didn’t thaw first the meat before cooking.
c. Because she cooks in a very short period of time.
d. Because high heat should not be applied in rush cooking method.
21. Which of the following is typically involve very high temperatures and short cooking times?
a. Moist-heat cooking method
b. Tantyahan cooking method
c. Old-Style cooking method
d. Dry-heat cooking method

22. Zoey added oil to meats that low in fat to prevent _______________.
a. mushiness c. dryness
b. crunchiness d. sogginess
23. Adelaida bought tough cuts of meat like beef brisket or lamb shank, what cooking techniques is she going to apply
to make it tender?
a. Cook it in a boiling water with langka leaves just like her grandmother did in tenderizing meat.
b. Deep fried the meat so that it became crunchy and easy to bite.
c. Submerge in water for a long period of time until its fiber became mushy.
d. She needs to be cooked slowly, at low heat, for a long time, and with plenty of moisture.
24. Arjo will cook the piece of loin with the use of heated pan and animal fat. The cooking method that Arjo will used in
cooking is___________
a. broiling c. roasting
b. grilling d. pan-frying
25. Charlie and his family went to a summer vacation. They prepared barbeque, fish and even seafoods that will cook in
an open flame using charcoal. The cooking method that Charlie’s will used in cooking meat is___________?
a. grilling c. broiling
b. roasting d. baking
26. Yanna will cook Pork Kare Kare but the meat that she bought looks tough so she cooks it first to the water that
reaches its highest possible temperature of 212°F. The cooking method that Yanna’s use is ____________.
a. simmering c. stewing
b. boiling d. braising
27. Eloisa started a food snack business in their barangay where she sells siomai and siopao and other snacks. What
cooking method did Eloisa used in cooking siopao and siomai?
a. simmering c. steaming
b. boiling d. stewing
28. Is it correct that using appropriate cooking method for the type of food being prepared is a major part of the culinary
arts. Why?
a. Yes, because the module said so about cooking method.
b. No, because the ingredients give more impact in cooking food.
c. Yes, because cooking method has a direct impact on the taste, texture, appearance and flavor of food.
d. No, because it depends on the budget on how are you going to cook the food.
29. Which of the following is the best definition of recipe?
a. The list of the tools, utensils and equipment needed in cooking.
b. The set of ingredients, portions and sizes of preparing food.
c. The set of instructions that describes how to prepare or make something.
d. The total markup of the food in terms of costing.
30. The following are the Factors Affecting Choice of Cooking Methods in Meat, EXCEPT____________.
a. Cuts of meat c. Desired Quality
b. Fat Content d. Water Content
31. Why is it important to follow a recipe when cooking?
a. Because measured ingredients in a recipe not only produce consistency but control food cost and
profit.
b. Because the recipes are from the hard work of chef so we need to follow.
c. Nothing is important, as long that you knew the technique then so be it.
d. None of the above.
32. Which of the following is NOT belong in the presentation elements of food.
a. Side Dish c. Centerpiece
b. Serving Portion d. Garnish
33. The following are the basic principles of platter presentation, EXCEPT____________.
a. It must look attractive and appropriate not only by itself, but among other presentations on the table.
b. Attractive platter is made of metals, mirrors, china, plastic or woods, presentable and suitable for use with
food.
c. The food should be easy to handle and serve, so one portion can be removed without ruining the
arrangement.
d. Presentation must have three elements; centerpiece, serving portion and side dish.
34. There are guidelines needs to follow in presenting platter, is it really need to consider the principles of platter
presentation when presenting food?
 a. No, everyone has their own style of presenting their food aesthetically. Just do what you like.
b. Yes. It's easier to identify the origins of a neatly presented plate of food, so it is more likely to stimulate
the hunger response from your customers.
c. Sometimes. It depends upon the mood of food presenter if he/she wants to make the food presentable.
d. Maybe. It depends upon the situations, needs or situations of clients.

35. Which of the following is the general rule in plating when it comes to portion sizes?
a. Use large plate so you can get anything that you like in buffet table.
b. The half of the food on the plate should comprise of vegetables, one fourth meat or another protein, and
one fourth starch.
c. The whole part of the food on the plate should comprise of carbohydrates, desserts and small amount of
protein.
d. The half of the food on the plate should comprise of meat, one fourth starch or another protein, and one
fourth vegetable.
36. Arianna’s group in TLE will cook pork chop with side dishes, but they are not focus that’s why the porkchop burnt.
They knew that it will be hard to present burnt food. Why do we need to cook fried foods carefully in terms of
presentation?
a. Because it’s hard to cook when you know that you are not focus.
b. Because it’s easy to cook.
c. Because underdone or overcooked fried foods are difficult to present in an appealing way.
d. Because its meat become tough and hard to eat when burnt.
37. Ashley will present meat dishes for their performance task in TLE next Monday but she still confuses on what plate
she’s going to use. Is it really necessary to think about the plates that she’s going to use, why?
a. Yes, she can choose white plates because white plates don't compete visually with the food you're serving
because it provide contrast, making colors appear brighter and textures more interesting.
b. No, just choose plates that available in your canteen. The simpler the better. The teacher will appreciate
simplicity of plates.
c. Yes, she can choose expensive decorative plates. These kinds of plates will catch attention to the ratees so
that they will not focus on the food you served.
d. No. Just use assorted plates. The more the colorful plates the better.
38. Which of the following is NOT belong in presenting meat dishes hygienically?
a. In cleaning, making sure your hands, surfaces and equipment are clean before, during and after cooking.
b. In cooking, making sure food is cooked throughout to kill harmful bacteria.
c. In chilling, making sure foods are stored at the correct temperature to prevent growth of harmful bacteria.
d. In storing, making sure that the foods are in room temperature for a long period of time.
39. Which of the following is the CORRECT statement about timing in food presentation?
a. In food presentation, its ok to take your time until you finish what you like to do to the food.
b. Don't take too much time to decorate or plate a dish as it can make the food turn cold when it’s supposed
to be served hot and vice versa.
c. Don't take too much time to decorate or plate a dish because the clients may be mad for waiting too long
to their foods.
d. In food presentation, it’s okey not to focus too much on the garnish because the clients will not eat it
anyway.
40. Which of the following is NOT included in correct presenting meat dishes?
a. Food that is plated and presented well is more attractive to customers and can set the tone for the entire
restaurant.
b. Presentation and plating can draw attention to the specific ingredients in a dish, whether for aesthetic or
practical reasons.
c. A strong grasp of plating and presentation techniques is vital for continued professional development.
d. All of the statements are correct.
41. Which of the following refers to excess meat scraps that have been cut from larger pieces of meat and are too small
to be sold individually.
a. meat excess c. meat trimmings
b. meat barding d. meat cutting
42. Andrea celebrated her birthday over dinner with her family and few friends. After the occasion, there are lot of
leftovers including meat dishes. How is she going to store the leftovers?
a. Put in container and leave in room temperature.
b. Cover with other plates and wait till tomorrow.
c. Put the leftover in clean container and put in freezer.
d. Just throw the leftovers so there is nothing to think about.
43. Cryovac is food-industry shorthand for ___________.
a. vacuum pack c. special pack
 b. ziplock d. tetra pack
44. The systematic freezing of food in quantity for long-term storage requires______________.
a. expensive refrigerator c. big cooler
b. special freezing equipment d. special chiller
45. Why processed food held in storage should be well-covered or wrapped?
a. To keep them from absorbing odors and flavors from other foods.
b. To make it looks good in storage.
c. To make it easier to identify when getting meat in the freezer.
d. So that it will not lose.
46. Which of the following is the reason why we should wrap meat in plastic or in a foil?
a. To prevent the occurrence of freezer burn.
b. To avoid having a pulpy texture that comes from loss of moisture.
c. Both A and B
d. None of these.
47. This can be stored at room temperature in a cold place and hold their eating quality for several months.
a. fresh meat c. dried foods
b. canned goods d. perishable fish
48. Sheryl works in a fast-food chain where practiced the use of FIFO in their meat. FIFO means_____________.
a. Fine In, Fine Out c. First Batch, Fast Batch
b. Fill In, Fill Out d. First In, First Out
49. To achieve high standards of sanitation, the following measures should be strictly observed EXCEPT__________.
a. See to it that physical equipment and layout are conducive to sanitary practices.
b. Handle, store, and refrigerate food properly to prevent spoilage and contamination.
c. Safeguard the food during distribution and service.
d. Leave the meat in room temperature.
50. Teacher Ken will rate the performance tasks of her students. For fair evaluation she will use a type of scoring guide
that assesses and articulates specific components and expectations for an assignment. Teacher Ken will
use_________.
a. Rubric c. scoring board
b. Checklist d. pen and paper

“The secret of your success is determined by your hard work and strong focus
on your goal”-ctto

Prepared by:

ISMAEL L. MALUBAG
SST – III
 1. A 26. B
2. C 27. C
3. C 28. C
4. A 29. C
5. B 30. D
ANSWER KEY IN COOKERY 10 6. C 31. A FOURTH Q
7. B 32. A
8. A 33. D
9. B 34. B
10. D 35. B
11. D 36. C
12. D 37. A
13. C 38. D
14. B 39. B
15. B 40. D
16. C 41. C
17. B 42. C
18. D 43. A
19. C 44. B
20. A 45. A
21. D 46. C
22. C 47. B
23. D 48. D
24. D 49. D
25 A 50. A