DEPARTMENT OF EDUCATION

REGION III
DIVISION OF ZAMBALES
JESUS F. MAGSAYSAY TECHNICAL VOCATIONAL HIGH SCHOOL
CASTILLEJOS, ZAMBALES
S.Y 2021-2022
SUMMATIVE TEST #2
COOKERY 10

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

WEEK 5 & 6
IDENTIFICATION. Direction: Complete the sentences by choosing your answers inside the box. Write your
answer on the space provided.

Roasting Growth Quality Moist Refrigerated Dry

Poultry Palatability Tenderer Cooking

1. When roasting chicken, cuts should be placed with the breast-side down to produce a juicier and
____________ product.
2. Basting can be done to improve the ____________ of lean poultry meat.
3. ____________ heat cooking with fat for a brown color is best to poultry meat.
4. The best cooking temperature for ____________ is at low to moderate heat.
5. favorable to bacterial ____________ the prolonged exposure to temperatures
6. Mature birds are best cooked using ____________ heat.
7. no further ____________ were receive in raw, contaminated ingredients incorporated into foods
8. The fat distribution and maturity of the fowl affect the ____________ of the product.
9. Cooked poultry should be eaten immediately or ____________ if not consumed.
10. Stuffing of turkey and chickens should be done immediately before ____________.

MODIFIED TRUE or FALSE. Directions: Write TRUE if the statement is correct and it is FALSE write the
word/s that makes it wrong or incorrect.
__________________11. Garnishes can provide complementary flavor.
__________________12. Portion is a standard amount used to help give advice about how much to eat.
__________________13. Chicken meat shrinks about 50% when cooked.
__________________ 14. Plating is the act of arranging the meal on the individual plate immediately before
it’s served.
__________________ 15. A chicken breast is generally 5-6 ounces.
__________________ 16. The way food looks on the plate is the most commonly ignored facet of cooking at
home.
__________________ 17. A 9 ounce steak will yield about 10 ounces of cooked meat.
__________________ 18. A chicken thigh is usually 4 ounces while a leg is 2-3 ounces.
__________________ 19. Chicken wings are high in fat.
__________________20. The key to selecting a garnish is picking a garnish that will improve the dish.

WEEK 7 & 8
ESSAY. Directions: Write the harmful effects of food contamination. 1-5
How will you avoid food contamination in your kitchen?
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________________

CRITERIA SCORE
Content – The essay includes all the relevant information 3
Spelling and Grammar – All spellings and grammar are correct 2

MULTIPLE CHOICE. Directions: Read the following statements on basics for handling food safely. Write Sh
for Shopping, St for Storage, Pr for Preparation, Th for Thawing, Co for Cooking, Se for Serving, Le for Left
Overs and Re for Refreezing. Write your answer on the space provided.

______6. Always wash hands with warm water and soap for 20 seconds before and after handling food.
______7. Discard any food left out at room temperature for more than 2 hours.
______8. Always refrigerate perishable food within 2 hours.
______9. Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking.
______10. Hot food should be held at 140˚F or warmer.
______11. Make sure thawing meat and poultry juices do not drip onto other food.
______12. Do not buy food without expiration dates.
______13. Check the temperature of your refrigerator and freezer with an appliance thermometer.
______14. Cook all poultry to an internal temperature of 165˚F as measured with a food thermometer.
______15. Marinate meat and poultry in a covered dish in the refrigerator.
______16. Cold should be held at 40˚F or colder.
______17. Never choose meat or poultry in packaging that is torn or leaking.
______18. Use cooked leftovers within 4 days.
______19. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.
______20. Cook meat and poultry immediately after microwave thawing
Prepared:
Marie-Cris M. Quinto
Teacher II
Checked:
Michelle F. Ferrer
School Principal I