Republic of the Philippines

Region _____
Department of Education
_____________________School

SECOND PERIODICAL EXAMINATION IN TECHNOLOGY AND LIVELIHOOD EDUCATION

COOKERY 10

Name:_________________________________________________________ Score:___________________
Section:________________________________________________________ Date:___________________
Directions: Read and analyze the questions carefully. Write only the letter of your answer on your answer sheet of
paper.
ANY FORMS OF ERASURES ARE CONSIDERED NULL AND VOID.

1. Lorna will prepare corn and carrot as accompaniment in her dish. Which of the following knife cut is she going to
use to produced cube shape?
a. Chiffonade c. Chopping
b. Dicing d. Diamond
2. Arianna decided to cook porridge. She minces onion and garlic then she chops the chives. While doing it, she feels
irritated in the strong odor of it. Why bulb vegetables such as onion, garlic and chives have a strong odor?
a. Because that is the original odor of onion, garlic and chives?
b. Because of the sulfur compound that gives strong odor to the onions, garlic and chives.
c. Because of the glutamic acid that found in the large number of vegetables.
d. Because we expect the bulb vegetables smells like that.
3. Josephine is always complaining about her gout and the doctor said that she needs to eat vegetables rich in Vitamin
B complex. Which among the group of vegetables are she going to eat?
a. bell peppers lettuce potatoes dark green and yellow vegetables
b. wheat bran, whole grain breads and cereals, cabbage, carrots, Brussels sprouts
c. ampalaya tops, kulitis, pepper leaves, saluyot,dried beans
d. alugbati, kalabasa leaves, malunggay, petchay, sili leaves
4. Claire will wash the vegetables, what is he going to do? Organize the following procedures in washing the
vegetables.
I. Wash all vegetables thoroughly
II. Wash green leafy vegetables in several changes of cold water
III. After washing, drain well and refrigerate lightly covered to prevent drying
IV. Scrub well unpeeled vegetables, like potatoes for baking
a. I, II, III, IV c. IV, III,II,I
b. I, IV, II,III d. II, IV,I,III
5. Mikayla ask her mother to cook her favorite pancit for snack. Her mother agreed to her but she needs to help her in
cutting the vegetable first. Which of the following knife cuts is she going to apply?
a. Julienne for the carrots, chiffonade for cabbage, bias for beans
b. Rondelle for carrots, chop for cabbage, oblique for beans
c. Oblique for carrots, paysanne for cabbage, chiffonade for beans
d. Cube for carrots, lozenge for cabbage, julienne for beans
6. Sandra will cook corn and carrot vegetable. Which of the following explains the importance of thawing frozen
vegetables?
a. So that the food can be eaten or prepared to be served.
b. It removes the ice from the food.
c. It melts down the ice.
d. You can serve as is from the freezer to table.
7. Minerva loves to eat dried vegetables; it is tastier and have long shelf life. Why dried vegetables prolong their shelf
life?
a. Because dried vegetables can be also pulverized in the future
b. Because dried vegetables can be lighter than the others.
c. Because removing water inhibits the growth of bacteria that can otherwise promotes spoilage.
d. Because drying method can make the vegetable dry and use for future purposes.
8. Which of the following is NOT a characteristic of fresh vegetables?
a. This are vegetable that stock in the storage room and wait until it become expensive in the market.
b. It doesn’t undergo in any processing from the time it was harvested.
 c. It remains the same state where they are harvested.
d. They are the newly harvested vegetables.
9. Janice bought a frozen mixed vegetable for her menu for lunch. She look at it and thinks that it is better to buy
some fresh vegetable instead frozen, it is safer and healthy. Are frozen vegetables undergoing in different process?
a. No. Just put the vegetables in the freezer to make them frozen.
b. Maybe. You can put the vegetables in the freezer while the others can be in chiller.
c. Sometimes. It depends upon the consumers if they like their vegetables become frozen.
d. Yes. It undergoes several steps to ensure the quality before the freezing process.
10. Apol has an assignment in TLE Cookery 10 about making a recipe. The following are the common parts of
recipe EXCEPT______________
a. Name of dish c. Measurements and name of ingredients
b. the pricelist of ingredients d. Procedure of cooking
11. Andrei and his girlfriend went to the newly open restaurant in their town. They are looking for the list of food or
dish available before they order. Andrei and his girlfriend are looking for ___________.
a. pricelist c. menu
b. recipe d. ingredients
12. Angie cooks vegetable in dry heat method using oil. Angie is going to _______________.
a. steam c. fry
b. boil d. broil
13. Cooking vegetables in dry heat using oil is called_______________.
a. steaming c. frying
d. steaming d. broiling
14. The following are the things need to remember in cooking vegetables EXCEPT____.
a. Prepare vegetable as close to service time as possible and in small quantities.
b. If the vegetable must be cooked ahead, undercooked slightly and chill rapidly.
c. Never use baking soda with green vegetable.
d. Cut vegetable in different sizes before cooking.
15. Mandy is a fitness enthusiast; she didn’t eat process food and anything with oil. She just wants to steam her
vegetables because this is the best cooking method for everybody. Why steaming is considered as the best cooking
method?
a. Because it is easier to prepare and assemble
b. Because it saves electricity compare of the other cooking method that requires long period of time.
c. Because it is very convenient to the users.
d. The steaming method does not require cooking with oil therefore it avoids producing unwanted fats.
16. Ranz and his friends went to a beach outing, they decided to buy pork chop and grill it for their dinner. What
particular sauce is the perfect accompaniment for grilled or roasted red meat?
a. tomato sauce c. brown sauce
b. bechamel d. velouté
17. Sharon ordered Lumpiang Sariwa in the restaurant, she called the waiter immediately because they forget to serve
the sauce. Why sauce is important in any dish?
a. Because sauces are included in the menu, it should not be missed.
b. Because sauces provide flavor, moisture and contrast in texture and color.
c. Because sauces are included in the bill so it should be there.
d. All of the statements are correct.
18. Antonia is a culinary student in a prestigious culinary school. One of the focuses of their study is the proper
plating. The following are the things that need to remember when selecting the right plate for the meal that key to
attractive food presentation EXCEPT_________________.
a. Choose the right plate
b. Choose the expensive plate
c. Choose the right size plate
d. Choose a complementary plate color
19. Donna makes sure that she will serve the dish proportionally. How is it important to have proportioning in food
presentation techniques?
a. Proportioning of a dish is essential not only to its attractiveness but also plays an integral role in controlling
the costs.
b. Because it should be related to the way you put a dish together or style a meal.
c. A larger plate will give you more space to work with your creativity and the dish.
d. The plating time in the preparation of the dish, and also inform your guests of the time it would take to serve it
20. Victoria harvested peanuts from their backyard. She wants to preserved it well and store for future use. She decided
to remove the peanut in its shell and place it under the sun to remove its moisture and to prevent growth of fungi.
Which preservation method did she use?
a. freezing c. drying
b. smoking d. canning
21. Different fruits and vegetables should be stored in different ways. Which of the following vegetables that are keep
best in cold, moist storage?
a. garlic, onion, shallots c. broccoli, lettuce, eggplant
b. hot peppers, pumpkins, sweet potatoes d. lemons, limes, bananas
22. FIFO is a handy way to remember that the food that has been bought in first needs to be consumed first. FIFO
means___________
a. Fist In, Fist Out c. Find In, Find Out
b. First In. First Out d. False In, False Out
23. Melizza is a newly hired in mini groceries in their town and she assigned in the stock room where she needs to
monitor the near expiry products. Her manager discusses how to do the FIFO but she didn’t follow the instructions
because for her, all items are all the same. Is it really important to apply the FIFO?
a. Yes. Because that is what Melizza’s managers tell her, since she is newly hired, she needs to follow it weather
she like it or not.
b. No. Like what Melizza’s said, it is all the same, nobody can notice it.
c. Yes. In order to improve the efficiency, reduce costs and increase customer satisfaction in the products.
d. No. FIFO system is just a waste of time for the employees since some customers are not aware on what they are
buying.
24. Allen owns a small “ihaw-ihaw” business in their barangay. He is the one who grilled varieties of street foods. His
wife always reminds him to follow the safety in the kitchen. Why is it important to Allen to follow the safety in in
the kitchen?
a. Because his wife doesn’t want to close the business when he became injured.
b. Because they don’t have any other staff that can relieve in the business just in case he got hurt.
c. Because following the safety in the kitchen will prevent illness and accidents.
d. None of the above statements is correct
25. Carmina is a supervisor in one fast food chain in the city. She makes sure that all the employees follow the safety
and hygienic practices in their workplace. Is it necessary to follow the safety and hygienic practices in the
workplace?
a. No. Safety and hygienic practices are front by the restaurant for their permits.
b. Yes. to prevent the spread of foodborne illnesses and ensure the safety of the food we consume
c. Yes. It helps food establishments cycle through their stock, keeping food fresher.
d. No. some employees are still working even they are sick because of their family and there is no time to go in
the canteen.
26. Teacher Ken is TLE teacher, she told to her students to bring tools and ingredients needed for their performance
task. What tool is she going to use to properly evaluate the learners finish product?
a. grade c. criteria
b. rubric d. mechanics
27. Shawn will make fresh fish fillet, what tool is she going to use to remove small bones from fish?
a. kitchen shear c. fish bone tweezer
b. shellfish knife d. kitchen knives
28. Why is it important to used correct tools and equipment in preparing fish and shellfish?
a. It is important to use the right tools and equipment to ensure our safety, manage our time right and to save
money.
b. It is important to use the tools and equipment because it is included in the supplies.
c. It is important to use the right tools and equipment to ensure that the budget proposed for are properly
utilized.
d. All of the statements above are not correct.
29.How do you prepare kitchen tools and equipment before using them? Arrange the following steps.
I. Clean your kitchen utensils in hot water with an antibacterial detergent.
II. Store your tools in a regularly cleaned plastic or metal box to keep the germs away.
III. When sanitizing kitchen tools and equipment, use either boiling water or a solution of bleach and water.
a. I,II.III b. I,III,II
b. III,II IV, I c. III,I,II
30. Miles crave for fish fillet so she went to the supermarket to buy a cream dory. Fillet is a ______________
a. A cross section slices, each containing a section of backbone.
b. boneless side of fish, with or without skin.
 c. both sides of a fish still joined, but with bones removed.
d. cross-section slices of fillet
31. Which of the following is NOT an example of mollusks?
a. oyster c. scallops
b. mussels d. lobster

32. The following are the characteristics of characteristics and market forms of shellfish EXCEPT______________.
a. The shells of mussels are not as heavy as clamshells, yellow to orange in color and firm but tender when
cooked.
b. The lobster must be dead in the market, so it’s easy to handle.
c. Scallops are creamy white in color and have a sweet flavor.
d. Squid is somewhat chewy and are cut up or either fried quickly.
33. Miranda is applying as a chef in a Filipino Restaurant in their town. She remembers when she still studying that
it is important to follow the standardize recipes for better outcome? Is it really important to follow the
standardized recipes? Why?
a. Yes. Because standardized recipes help ensure that the best possible food items are produced every time.
b. No. Because some expert in cooking follows their own techniques in cooking.
c. Maybe. It’s up to the chef or cook on how is she/he cook a particular dish.
d. Yes. Because following standardized recipes can increase their salary.
34. Romina owns Romina’s Sardines, a well-known sardine’s company that supplies sardines in their region. When
someone ask what’s her secret in the success of her business, she just said that the company follows the proper steps in
fish processing. Arrange the steps in fish processing.
I. Loading fish into a machine to remove heads
II. Sorting fish by size and species
III. Removing fins
IV. Washing thoroughly
V. Moving fish to a cleaning machine to remove tails, scales and entrails

a. I,II,III,IV,V c. V,IV,III,II.I
b. V,I,IV.II,III d. II, I,V,III,IV
35. Why is it important to handle seafood safely?
a. to reduce the risk of foodborne illness, often called “food poisoning.”
b. to sell immediately in the market
c. to cook them immediately after buying
d. to deliver it right away to the costumers.
36. Leony ‘s daughter requested Paksiw na Bangus for lunch. As checking the fish, it still frozen so she removed it
immediately in the freezer and transfer it in the room temperature. Why is it important to thaw the fish properly?
a. Because it will keep its natural texture, flavor, and appearance.
b. Because the fish will be cook immediately.
c. Because the fish will become more tastier when thaw properly.
d. Because it will become tasteless if you cook the frozen fish
37. Mikayla will cook Sinigang na Tilapia for dinner. She removes the scale and make slits along the fins to remove
the viscera. Why is it important to remove the viscera of fish?
a. Because it is not good in presentation of food.
b. Because it slows down spoilage and may also prevent parasites from moving into the fish's flesh.
c. Because it is not usual in the typical recipe of Sinigang na Tilapia
d. None of the above statements are correct.
38. Emerald volunteered to cook Paksiw na Galungong for their dinner. While preparing the ingredients, her mother
notices that there is no ginger which is according to her mother is an important ingredient in fish and seafood dish.
Which of the following is NOT the uses of ginger in fish and seafood dishes?
a. it adds aromas in the dish
b. it makes the food less fishy
c. it adds flavoring and medicine.
d. it just a habit to add ginger in the food
39. Which of the following is NOT included in the reasons why it is important to identify and prepare ingredients
according to standard recipe?
a. It ensures that the dish turns out as intended, both in terms of taste and texture.
b. Precise measurements help maintain consistency across multiple batches of the same recipe.
c. There is no ingredients and time that will be wasted.
 d. All of the above statements are correct.
40. Merly’s father craves for fish but they need to cook it in healthy way is due to his health condition. The following
cooking methods are considered safe and healthy EXCEPT__________.
a. baking c. frying
b. steaming d. microwaving

41. Claire loves to eat fatty fish like salmon, tuna and mackerel because it contains a long chain of omega-3 that is
good for the heart. The following are the different ways that need to remember in of cooking fatty fish, which is NOT
true?
a. Fat fish can be cooked by poaching.
b. Fat fish are well suited to broiling and baking.
c. The dry heat methods eliminate excessive oiliness.
d. Large fat fish like salmon, and mackerel should not be cook in fat because it is already fatty.
42. Elsa will be going to cook Buttered Shrimp for her father’s birthday. She just follows the cooking method in
YouTube because she is not familiar with the dish. The sauce is good but the shrimp became tough and rubbery.
Which of the following is the reason?
a. because she cooks it in low temperature c. because she overcooks it
b. because she cooks it in high temperature d. because she undercooks it
43. One of the fundamentals of plating is balance where you select foods and garnishes that offer variety and contrast.
Which of the following is not included in terms of balance?
a. color c. shapes
b. texture d. smell of dish
44. Roxie and her groupmates will present their fish and seafood dish for their performance task. For them to present
and apply the proper plating of their dish, they follow the guidelines to help their plating more attractive. Which of the
following is NOT included in the guidelines of plating?
a. Keep food on the rim of the plate
b. Arrange the items for the convenience of the customer
c. Keep space between items. Each item should have its own identity
d. Maintain unity, create a center of attention and relate everything to it.
45. How do you ensure that trimmings fish and seafood are stored hygienically?
a. putting trimmings in room temperature
b. keeps it in the coldest part of the refrigerator.
c. cook it first then store in refrigerator
d. None of the above statements are correct
46. In Thursday afternoon, Loida went in the supermarket to buy boneless bangus that will be cook on Saturday
morning. Which of the following should Loida need to do and consider in buying boneless bangus in advance?
a. Looks for the quantity of fish in one pack, the more fish in a pack, much better.
b. Look for the kinds of fish used in boneless bangus.
c. Look for the “Best Before” date
d. Look for the date when it was manufactured.
47. Aimee clean their freezer and she saw the cream dory that she used for fish fillet. She is about to cook the cream
dory when she sees that it is already expired a month ago. Is it still safe to eat food after the expiration date?
a. Yes,when she cook it in high temperature, the bacteria dies so it is safe to eat.
b. No, consuming fish that has exceeded this date can pose a risk of foodborne illness.
c. Yes, it is bad to waste some food so better cook it and serve.
d. No, it is not safe when someone see you cooking expired food, so better hurry up!
48. Frozen seafood should be kept frozen, and it is a good idea to date packages of frozen seafood so you can use the
older seafood first. This way of storing seafood is a concept of ______________.
a. FIFO- First In. First Out c. CLAYGO- Clean As You Go
b. FIDO- First In, Dine Out d. DITO- Dine In, Take Out
49. The following are the ways in storing and handling oyster EXCEPT_____________.
a. Keep live oyster in a cold, wet place in the cartons or sacks.
b. Store fresh shucked oysters in original container in refrigerator at 30° to 34°F (-1° to 1°C).
c. Keep frozen oysters in freezer at 0°F (-18°C. or colder) until ready for use
d. Keep live oyster in dry place
50. Mandy’s teacher always used rubric every time they have a performance task. What is the importance of rubric?
a. Rubrics can help clarify your expectations and will show students how to meet them.
b. You can write feedback in rubric where students receive through a grading rubric can help them improve their
performance on revised or subsequent work.
c. Rubrics give students a greater chance of achieving a clear and defined target.
 d. All of the above statements are correct.

“I would prefer even to fail with honor than win by cheating”-Sophocles

Prepared by: