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EXAM - 3RD QUARTER EXAM FOR STUDENTS (GRADE

10 COOKERY) IN TLE
Foundations of Early Childhood Education (Tarlac State University)

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Name:__________________________ Score:____________________
YR& Sec:________________________ Date:_____________________

PART I
Directions: Read each of the following questions carefully and choose the letter of the correct
answer. Write your answer in your paper.
1.What do you call the birds that are hunted for food?
A. game C. poultry
B. livestock D. swine
2. What do you call a desexed male chicken usually under 8 months old?
A. broiler C. hen
B. capon D. rooster
3. What do you call a desexed male chicken usually under 8 months old?
A. broiler C. hen
B. capon D. rooster
4. What do you call the young immature pigeon of either sex with extra tender meat?
A. duck C. rooster
B. fryer D. squab
5. To what part of poultry does breast meat belong?
A. dark meat C. variety meat
B. tough meat D. white meat
6. Which of the following classes of poultry is on sale especially during the Christmas Holiday?
A. broiler C. jumbo broiler
B. capon D. roaster
7. Which of the following characteristics is a good quality of a live poultry?
A. free from pin feathers and shows no cuts
B. has clear eye
C. heavy and the skin is watery
D. thighs well develop
8. What do you call a young chicken that is usually 9 to 12 weeks of age ?
A. fryer C. roaster
B. hen D. stag
9. How many days should a whole chicken be refrigerated?
A. 1 day C. 2 to 4 days
B. 1 to 2 days D. 3 to 4 days
10. What is a male chicken under 10 months old?
A. fryer C. rooster

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B. hen D. stag
PART 2
DIRECTION: Arrange the following steps in fabricating chicken

1. _____ 2._____

3. ______ 4.______

5._______
Give 3 Examples of Moist Heat Method
6.
7.
8.
Give 2 examples of Dry Heat Method
9.
10.

PART III
Direction: Choose the correct answer inside the box
Standard Smaller Kitchen
Snack Portion

A 1._______is how much food you choose to eat at one time (breakfast, lunch, dinner, or
2._______ ), whether in a restaurant, from a package, or in your own 3.______. Portions can be
bigger or 4.______ than the recommended food servings. There is no 5._______ portion size and
no single right or wrong portion size

PART IV
Direction Write TRUE if the statement is correct and FALSE is the statement is wrong.
________1. Eating bigger portions of food is one of the easiest ways to cut back on calories—
but it can also be one of the most challenging
________2. There is no standard portion size and no single right or wrong portion size.

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________3. The key to selecting a garnish is picking a garnish that will improve the dish
________4. Much of the artistry of cooking comes after the food has been cooked and it is time
to transfer it from plate to pot.
________.5. Plating is the act of arranging the meal on the individual plate immediately before
it’s served.

PERFORMANCE TASK 1
Create your own SPICY GINGER TERIYAKI MARINADE with video presentation
maximum of 2-3 minutes.
SPICY GINGER TERIYAKI MARINADE
Ingredients Quantity
Pork ¼ kilo
Soy Sauce ½ cup
Brown Sugar ¼ cup
Green onions
( chopped) 1-2
Minced Garlic/ Powdered 2 tsp
Garlic
Chili (omit if you don't want 1 tbsp
extra spicy)
Turmeric Ginger 1 tsp
Calamansi ½ tsp
Ground Pepper 1 tsp.

PERFORMANCE TASK 2
1. After marinade it , present and plate your own SPICY GINGER TERIYAKI MARINADE
( with video presentation maximum 2-3 minutes )
Rubric for Plating Presentation

Menu:
Criteria 5 pts -Excellent 3pts-Satisfactory 1 pts- No attempt Score
4 pts- Very Satisfactory 2pts- Needs Improvement
Proper Balance Platting is balanced Balanced attempted but Evidence of balance is
with even eye appealing needs improvement limited or not present
flow
3 2 1 0
5 4
Use of Color Color is complimentary Some color variety but Lack of color variety
and eye appealing needs improvement

5 4 3 2 1 0
Shape Incorporates variety of Some repetition of Variety in shape very
(proportion) eye appealing shapes shapes but variety is limited or not present
evident

5 4 3 2 1 0
Use of Garnish Appropriate for food Adequate but not Inappropriate
items outstanding selection of garnish or
lack of or too much
5 4 3 2 1 0
Overall Presentation is Presentation is Presentation needs
Product attractively displayed acceptable and some improvement and

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Presentation Show creativity creativity is displayed lacks creativity

5 4 3 2 1 0

Total Score

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