TECHNOLOGY AND LIVELIHOOD EDUCATION 10

COOKERY
Second Quarter Final Examination

Name: _______________________________________ Score: ______

Section: ___________________________ Date: ______

GENERAL DIRECTIONS: Please read and follow directions carefully. Answer all the test
items honestly. Good luck. GOD BLESS YOU.

Test I. Multiple Choice: Directions: Read the following questions carefully and choose the
letter that best describes the statement. Write your answer on the blank provided for
at the right.

1. `What is the flavor component of vegetables which give strong flavor 1. ______
and odor to some vegetables like onions, leeks, cabbage and broccoli?
a. Flavonoids c. Sugar
b. Glutamic acid d. Sulfur compounds

2. It is a disease that results from eating food containing harmful 2. ______

microorganism.
a. Food-borne bacteria c. Food-borne Infection
b. Food-borne illness d. Food-borne intoxication

3. A. disease that results from eating food containing toxins from bacteria, 3. ______
molds on certain plants or animals.
a. Food-borne bacteria c. Food-borne Infection
b. Food-born illness d. Food-borne Intoxications

4. A disease that is carried and transmitted to people by food is referred to 4. ______

as food ______.
a. Bacteria c. Infection
b. Illness d. Intoxication

5. Which of the following vegetables is rich in carbohydrates? 5. ______

a. Legumes, peas and beans c. mushroom, tomatoes and radish
b. Nuts, olives and avocadoes d. seeds, roots and tubers

6. Which tool is use to drain excess water after washing vegetables? 6. ______
a. Bowl c. Steamer
b. Colander d. Utility Tray

7. Which of the following is cooking by placing blanched or raw vegetables 7. ______

in the pan, adding liquid (stock, water, wine) then covering and cooking it slowly?
a. Boiling c. Braising
b. Baking d. Sauteing
 8. Which of the soluble compound is responsible for the green coloring of 8. ______
plants?
a. Anthocyanins c. Chlorophyll
b. Carotenoids d. Lycopene

9. Which color components is yellow, orange to red soluble pigments fund in 9. ______
plants??
a. Flavonoids c. Chlorophyll
b. Carotenoids d. Anthocyanins

10. Which of the following plating styles is not a classic arrangement? 10. _____
a. The starch on vegetable item is heaped in the center while main item is sliced and
leaned up against it.
b. The main item is the center, with vegetables distributed around it.
c. The vegetable item in front and main item, starch item and garnish at the rear.
d. The main item is in the center with neat piles of vegetables carefully arranged
around it.

Test II- Matching Type: Directions: Match column A with those in column B and column C
with those in column D. Write the letter of your answer on column E.

Column A Column B Column E

11. Thinly slicing and cutting into strips of a. Pays Anne 11. _____

appropriate width. b. Dicing 12. _____

12. Producing very fine cut usually for onions c. Mincing 13. _____

and garlic d. Bias 14. _____

13. Making cylindrical cut e. chiffonade 15. _____

14. Making curved or uneven cuts of the same f. diamond 16. _____

thickness. g. chopping 17. _____

15. Making very fine parallel cuts h. Rondelle

16. Making diagonal art

17. Producing cubes shapes

 Column C Column D

18. Carrots i. clamar 18. _____

19. Asparagus j. Lyonnaise 19. _____
20. Mushrooms k. Princisse 20. _____
21. Peas l. Florentine 21. _____
22. Garden vegetables m. Jardiniere 22. _____
23. Onions n. ceecy 23. _____
24. Braised lettuce o. Parmienfier 24. _____
25. Spinach p. Judic 25. _____
Test III- Directions: Identify and classify the given pictures. Write your answer in the
appropriate column.

Name Classification

26. 36.

27. 37.

28. 38.

29. 39.

30. 40.

31. 41.

32. 42.

33. 43.
 34. 44.

35. 45.

Test IV. Enumeration: Direction: Give what is being asks.

Flavor components of vegetables.

46.
47.
48.

Color Components
49.
50.
51.

Chemical Composition
52.
53.
54.
55.

Factors to consider in choosing good quality vegetables.

56.
57.
58.
59.
60.

Vegetable Purees Creative Presentation Technique. Ten (10) points. 61-70