QUARTER II SUMMATIVE TEST
A market form of vegetables that needs to be stored
1. Belinda’s group is preparing a seafood barbecue for their
pajama party, and the goal is to retain moisture and flavor
during grilling. What market form of fish would be suitable
for this cooking technique?
2. Mommy Min is preparing a dish that requires fish with
bones intact for added flavor. What market form would be
suitable for this culinary requirement?
3. People near the sea make a daing na bangus to preserve the
fish. What market form is this?
4. Aling Sita wants to prepare a fish dish with the ingredients
of soy sauce, calamansi, and pepper. What appropriate market
form of fish does she need to buy which is suited to his dish?
5.Ana is asked to buy from a market a kind of fish in which
the viscera, scales, head, tails, and fins are removed. What
appropriate market form of fish does she need to buy?
6. If Fish and shellfish have a strong strange-odor and
brownish color it indicates ______.
A. Whole/Round B. Butterflied fillet
C. Steaks D. Dressed Fish E. Spoilage
7. What is a characteristic of gills fresh fish?
8. Tuna: Finfish Clams: ________
9. Salmon: _____ Shrimp: Crustaceans
10. Abalone: Univalve Squid: _________
11. The best way/method of cooking seafood is________
A. Mollusk B. Finfish C. Cephalopods
D. Pink/Bright red E. Steaming
12. Your group in cookery class cooks mussels with cheese on
top. What cooking method did your group apply?
13. Your family bought a variety of seafood, including shrimp
and scallops, and your mother wants to quickly cook them in a
hot pan with a small amount of oil. What method would be
most appropriate?
14. When steam is generated from boiling water what moist
heat method of cooking fish is applied?
15. It is a form of dry heat method of cooking and is one of the
easiest ways to cook fish with a temperature range 350 ˚F to
400˚F.
16. To prevent spoilage what do we need to remove from the
fish before storing it in the refrigerator?
17. Mike is tasked with preparing a dish that requires the
seafood to be cooked in a flavorful liquid until it becomes
tender. What cooking method would you choose?
18. Manang Linda prepares Kare-Kare. She blanched the
vegetables, then prepared the sauce by putting a small amount
of beef stock and slowly cooked it in a medium heat. What
cooking method did she use?
A. Steaming B. Viscera C. Baking
D. Sauteing E. Braising
19. Baked fish is served with a sauce or seasoned butter to
enhance moistness and improve palatability. Which of the
following can enrich the moistness of baked fish?
A. Adding of Lemon B. Adding of cheese
20. Described drawn fish in 5 words.
A. Fish that all viscera removed B. Fish that are freshly harvested
21. What guidelines in plating does adding garnishes in a
dish to add attraction and balance to the presentation
shows?
A. Maintain Unity B. Make every components counts
22. This seafood tool is best described as a slightly bent tip
that makes it easier to pry oyster shells open?
23. Sam wants to cut the skin and meat of salmon to be able to
prepare a special dish. What tool does he need to use?
24. What tool will be used in breaking the shells and claws of
crustacean animals without shattering the meat?
25. What is the best pan that promotes browning of
crispy salmon skin?
A. Oyster knife B. Crab mallet C. Fish knife D. Fish skillet
26.
in a day and must not be mixed with newly bought
vegetables.
27. Aling Osang sells her newly harvested vegetables in the
market. What market form of vegetables is this?
28. A market form of vegetables that requires a shorter time in
cooking because it is partially cooked.
29. Do not refreeze thawed vegetables to prevent the growth
of bacteria is applied in what market forms of vegetables?
A. Fresh B. Leftovers C. Frozen
30. Potatoes and onions are stored at what cool temperature in a dry,
dark place.
31. What is the specific temperature required to maintain its frozen
state?
A. 00F or – 18 0C B. 50-650F C. 30-340F
32. Store all fresh vegetables for a (A. short B. long) time.
33. What advice is best in preventing the browning of the
eggplant?
A. Put a small amount of acid to prevent discoloration.
B. Put a small amount of salt top prevent discoloration.
34. Cassandra is a chef for more than ten years. She always performs
her duty according to the required standards in their restaurant. What
essential factors of food presentation practices did she possess?
35. Applying sauce around the dish adds design and visual appeal to
the plating. What guidelines in plating does it refer to?
36. It refers to the food presentation involving the balance,
arrangement, and garniture.
37. KC prepares her vegetable dish for their dinner at 6: 00 o’clock
in the evening. What general rule of vegetable cookery did she
practice?
A. visual sense
B. Add sauce attractively in plate
C. Prepare vegetable as close to service time as possible.
D. Professional skills
38. What is the standard quality of cooked vegetable that
pertains to the right degree of doneness and crispiness?
39. Which of the following is the best way to select fresh
vegetables?
40. It pertains to the brightness and appearance of the standard
quality of cooked vegetables.
41. He needs to eat legumes, peas, and beans which is high in
protein for fast recovery of his muscle due to his injured knees
in a basketball match. The mentioned vegetables contain what
type of vitamin?
A. Texture B. Color C. Buy in season D. Vit. B
42. Meat, fruits, and vegetables may be thawed best under
what kind of thawing method?
43. Kris prepares her vegetables to thaw but she needs them
tomorrow. What suggestion you may give her in terms of
thawing vegetables?
44. It is a thawing method in which fruits may be thawed for
2-4 hours.
45. Seeds, roots, and tubers belong to what classification of
vegetables according to chemical composition?
A. at room temperature B. under running water.
C. Refrigerator D. Carbohydrates rich vegetables
46. Grass family is one of the classifications of vegetables
according to parts?
A. True B. False C. Never
47. Don Pedro has a lot of planted malunggay on his 300
hectares farm. He tried to sell all his yields to the market, but
many were left unsold. What will you recommend to him to
still earn profit?
A. Use as fertilizer in the farm
B. Let it dry to convert it into starch product
48. Brielle cooked sweet potatoes using oven because its heat
produces desirable texture. What cooking method was used?
A. Grilling B. Baking C.
Braising
49. Which of the following is not the qualities of fresh fish,
(A. eyes are clear, shiny, and bulging B. rigid and soft texture)
50. Which group does squid belong to in seafood classifications?
A. Cephalopods B. Mollusk