HOLY INFANT ACADEMY DIOCESE OF SAN CARLOS, INC.

Sto. Niño Street, Zone 5, Cadiz City Negros Occidental

MONTHLY EXAM IN TLE 7

Name: _____________________________________Date:____________

Year & Section:_________________________________Score:__________

I. MULTIPLE CHOICES

1. A term that means “ everything in its place.”

a. measurements b. preparation c. hurry up and measure d. mise en

place

2. Name this food preparation technique in the picture provided?

a. measuring liquids b. sifting c. leveling d.

cutting in

3. In which of these cooking techniques is food cooked by completely

submerging it in heated fat or oil?

a. Deep-frying b. pan-frying c. stir-frying d.

broiling

4. To cook uncovered without water, it is usually done in an oven.

a. frying b. boiling c. stewing d. roasting

5. To turn on an appliance ahead of time so that it will be the right temperature when you cook
the food.

a. Bake b. Pre-heat c. brown d. roast

6. Name this food preparation technique in the picture provided.

a. Stirring b. rolling c. glazing d. kneading

7. To cook in small amount of oil or shortening.

a. frying b. pan-frying c. deep-frying d. roasting

8. To cook in steam with or without pressure.

a. Boiling b. stewing c. steaming d. broiling

9. To brown or cook in small amount of fat or oil.

a. baking b. Sauteing c. broiling d. steaming

10. To cook in an enclosed heat like the oven.

b. baking b. Sauteing c. broiling d. steaming

11. Name this food preparation technique in the picture provided.

a. Sauteing b. grating c. rolling d. whisking

12. To heat liquid until bubbles rapidly rise to the surface and break.

a. Boil b. simmer c. steam d. saute

13. To simmer slowly in a small amount of liquid.

b. Boil b. simmer c. steam d. stewing

14. To cook in an enclosed heat like the oven.

c. baking b. sauteing c. broiling d. steaming

15. To cook using intense heat radiated by electrical, gas or charcoal.

c. broil ing b. simmer c. steam d. saute

II. IDENTIFICATION

_________________1. List of prepared dishes available to the family or customers.

_________________2. a package meal with set price (value meal)

_________________3. all dishes are priced individually but arranged in courses.

_________________4. offered for parties or special occasions.

_________________5. it is taking food at one time for example, breakfast, lunch, supper and
brunch.
III. TRUE OR FALSE

Direction: Write T if the statement is True and F is the statement is False.

1. _____ The poultry should be dried thoroughly before cooking to ensure that it browns quickly
in frying.
2. _____ High heat is the best cooking temperature for poultry.
3. _____ Raw poultry may harbor harmful bacteria like salmonellas so it is vital to take care of its
preparation.
4. _____ Cooked poultry should should be eaten immediately after cooking; refrigerated if not you
consumed.
5. ______ Most fish have scales and these should not be removed before cooking.

III.ENUMERATION

FOOD PREPARATION TERMS AND TECHNIQUES

1. 6.
2. 7.

3. 8.

4. 9

5. 10.

GIVE 5 WAYS OF CUTTING VEGETABLES

1.

2.

3.

4.

5.

Prepared by: Ms. Arianne Olaera Noted by: Sr. Agnes J. Infante FAS,