DEPARTMENT OF EDUCATION

REGION III
DIVISION OF ZAMBALES
JESUS F. MAGSAYSAY TECHNICAL VOCATIONAL HIGH SCHOOL
CASTILLEJOS, ZAMBALES
S.Y 2021-2022
SUMMATIVE TEST QUARTER 4
COOKERY 10

Name:________________________ Year & Section ______________ Date: ____________ Score: ______

WEEK 1-4

MULTIPLE CHOICE: Read the following statements. Write only the letter of your choice on your answer sheet.

____1. What is a long – bladed hatchet or a heavy knife used by a butcher?

A. butchers’ knife B. chopper knife C. cleaver knife D. set of slicing knives

____2. Which of the following tools is used for carving?

A. cleaver knife B. fork C. razor knife D. slicer

____3. What animal produces veal meat?

A. calf B. deer C. hog D. sheep

____4. Which of the following market forms of meat does not undergo chilling?
A. cured meat B. fresh meat C. frozen meat D. processed meat

____5. What part of meat helps you identify the less tender cuts?
A. bone B. fat ` C. flesh D. ligament

____6. What part of the meat has the greatest amount of quality protein?
A. bone B. fat C. flesh D. ligament

____7. To which meat cut do internal organs belong?

A. less tender cuts B. tender cuts C. tough cuts D. variety cuts

____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. It is used for cutting, trimming raw meats.

A. butcher knife B. chef knife C. cleaver D. utility knife

____10. It is used for carving and slicing cooked meats.

A. butcher knife B. chef knife C. slicer D. utility knife

____11. Meat of sheep is called;

A. Lamb B. Carabeef C. Pork D. Chevron

____12. It is the meat of cattle over 1 year old.

A. Beef B. Carabeef C. Pork D. Chevron

____13. Deer meat is called:

A. Beef B. Carabeef C. Chevron D. Pork

____14. The meat of a young calf:

A. goat B. Sheep C. Veal D. Young calf

____15. Meat of swine is called:

A. Beef B. Carabeef C. Chevron D. Pork

Modified TRUE or FALSE. Directions: Write T if the statement is TRUE. Underline

the word that makes the statement incorrect.
_____________ 16. Pork is derived from pig and is classified as white meat.
_____________ 17. Fresh meat is a form of meat after slaughter that has not undergone chilling.
_____________ 18. Fat is 5% of the muscle tissue.
_____________ 19. Boning Knife is a kitchen knife with a sharp point and a narrow blade.
_____________ 20. Bourbon Marinade is a mild marinade so you will want several hours marinating time with it before
you grill.

MATCHING TYPE. Directions: Match Column A with Column B. Write the letter of your answer on your
answer sheet.
Column A Column B
____21. Young calf A. pork
____22. Goat B. veal
____23. Sheep C. elastin
____24. Cattle over 1 year old D. lean meat
____25. Carabao E. chevron
____26. Domesticated pigs F. maillard
____27. Yellow connective tissue G. carabeef
____28. White connective tissue H. lamb
____29. Composed of long, thin muscle fibers I. beef
____30. Complex reaction when meats are browned by J. collagen
roasting, broiling or sauteing

IDENTIFICATION. Directions: Arrange me. Re-arrange the letters in the box to form the correct word that best describe
each statement.
________ 31. A term for the main course of a meal R E T E N E
________ 32. Doneness in meat, very soft with jelly like texture
R A R E
________ 33. Doneness in meat, feels firm, there is a definite
resistance D U M E I M

________ 34. Typically involves high heat with 300⁰F or hotter

E D H Y T A R
________ 35. Employs hot steam to conduct the heat to
the food. E S G I T N A M

ESSAY: (36-40)

I bought beef sirloin from the market I am assigning you to prepare it. What menu are you going to prepare using the
available ingredients in your kitchen. How will you prepare?

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Prepared:
Marie-Cris M. Quinto
Teacher II
Checked:
Michelle F. Ferrer
School Principal I