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Republic of the Philippines

Department of Education
Region X
Schools Division Office of Cagayan de Oro City
Southwest II District
CADAYONAN INTEGRATED SCHOOL
KM 14, Besigan, Cagayan de Oro City

SECOND QUARTER EXAMINATION IN TLE 9/10- COOKERY S.Y 2023-2024

Name:____________________________ Date:___________________

1. It is a category of food which can be obtained from any part of plant which
is edible.
a. vegetable b. meat c. sugar d. fruit
2. It is an edible part of the plant which shoots from the roots or bulb and it
always grows above the ground unlike roots or bulbs.
a. stem vegetables c. root vegetables
b. fruit vegetables d. tubers
3. This should be washed thoroughly with hot, soapy water for 20 seconds
before and after handling fresh produce, raw meat, poultry, or seafood, as
well as after using the bathroom, changing diapers, or handling pets.
a. hands c. fingers
b. vegetables d. kitchen utensils
4. The condition of vegetables when soaked briefly in cold water will restore its
crispness.
a. limpness b. freshness c. stickiness d. coldness
5. One of the characteristics of quality vegetables which refers to the condition
that is not sprayed with any pesticides or chemicals.
a. local b. organic c. seasonal d. real
6. One effect of cooking vegetables where the fibers are either softened or
toughened.
a. changes in texture c. changes in color
b. change in nutrients d. water is lost or absorbed
7. It is an effect of cooking vegetables where protein become more soluble
and digestible.
a. changes in nutrients c. water is lost or absorbed
b. changes in color d. changes in texture
8. The effect of cooking vegetables that when there is an addition of lime will
cause firmness or delay softening due to the reaction of calcium from lime.
a. changes in texture c. changes in color
b. water is lost or absorbed d. changes in nutrients
9. The method of cooking vegetables where you are going to cut them into
small, even-sized pieces, add a little oil to a preheated wok or frying pan
and heat until just cooking.
a. boiling b. roasting c. stir-frying d. blanching
10. Don’t overfill the pan, as they will steam rather than fry, cook them in
batches.
a. roasting b. roasting c. stir-frying d. griddling
11. When applied to cooking, this rule prescribes the placing of the focal point of
a dish to either the left or the right side of the plate, rather than the center.
a. rule of presentation c. rule of thumb
b. rule of third d. rule of plating
12.You need to consider the creation of the flavor bites as the perfect accompaniment
to creative plating as it pleases both the eye and the taste buds.
a. creation of sauces c. use of garnish
b. placing your ingredients d. paying attention to details
13.One way to do this is to create accent dots on one side of your plate or by
lightly drizzling sauce over the main ingredients so guests get a little bit of
sauce in every bite.
a. placing your ingredients c. choose the perfect plate
b. paying attention to details d. create with sauces
14. This is the art of modifying, processing, arranging or decorating food to
enhance its aesthetic appeal.
a. visual presentation c. sauce presentation
b. food presentation d. traditional presentation
15. In food decoration, we can also use this aside from using edible garnishes.
a. food edibles c. fresh goods
b. inedible garnishes d. vegetables
16. This ensures that all surfaces are cleaned on a regular basis and reduces
the risks of transferring bacteria or other pathogens from unclean surface
to clean equipment such as cutting boards or tools.
a. sanitation plan c. menu plan
b. food plan d. safety plan
17. This means that the microorganisms initiate the fermentation process and
change the food quality without causing bad tastes or generating toxins.
a. curing and salting c. freezing
b. drying d. canning
18. A method of preservation where it prevents microorganisms from growing
causing spoilage.
a. freezing b. drying c. curing d. canning
19. These must be thoroughly washed with soap and hot water after touching
food and before performing the next job function.
a. hands b. food c. tools
.20. This should be light-coloured so that stains are immediately visible.
a. clothing c. gloves
b. apron d. mask
21. Which equipment is used for storing food (unspoiled) for a longer period of time?
a. Cabinet b. Fridge c. Kitchenware d. Storage box
22. Which of the following is intended to be used in preparing food for general
purposes?
a. bowl b. cutting board c. kitchen knife d. shell knife
23. Which of the following correctly describe the characteristics of mollusks?
a. oysters have rough, irregular shells.
b. hard-shell clams can be eaten raw.
c. scallops are yellow in color and have a sweet flavor.
d. both a and b
24. Which of the following are the characteristics of crustaceans?
a. oysters have rough, irregular shells.
b. hard-shell clams can be eaten raw.
c. scallops are yellow in color and have a sweet flavor.
d. lobster shell is dark green or bluish green but turns red when cooked.
25. Which of the following is not correct in checking the freshness of fish?
a. eyes are clear, shiny and bulging skin
b. flesh texture is hard and inelastic
c. red or pink gills with fresh and mild odor
d. shiny scales and tightly cling on the skin
26. Which of the following is correct in handling fresh shellfish?
a. Live or shucked oysters must have a very mild, sweet smell.
b. discard any mussels that are very light in weight or seem to be hollow.
c. strong fishy odor or a brownish in color should be thrown- away
d. both a, b and c
27. Which of the following is true about glazing?
a. combine the finished sauce with egg yolk, hollandaise sauce or lightly
whipped cream.
b. coat the fish with the sauce and run the plate under a broiler until the
sauce is golden brown
c. arrange the fish on plates for service, coat with sauce and serve
immediately
d. both a and B
28. Which of the following is not the guideline of Sautéed and Pan Fried?
a. Heat raw butter in the sauté pan until it turns light brown.
 b. reduce the cushion over high heat to about ¼ of its volume.
c. remove the fish and place on a serving plate with the presentation side up.
d. sprinkle fish with lemon juice and chopped parsley
29. The following are ways to handle and store fresh fish except one.
a. Store on crushed ice. Use drip pans to allow for drainage of melted ice.
b. In a refrigerated box at 30° to 34°F (-1° to 1°C.
c. Fresh fish may be stored for 1 to 2 days. If kept longer, wrap and freeze
immediately.
d. Use the store fish before checking the freshness.
30. There are seven tips for better seafood handling. Among the following choices,
select which is not included in the group.
a. Always handle seafood carefully, to reduce physical change.
b. Avoid cross-contamination by keeping raw and cooked seafood separated.
c. Keep it warm
d. Keep it clean
31. Why should the temperature of the refrigerator be maintained at 35oF to 40oF
when thawing fish?
a. To prevent the refrigerator from being destroyed.
b. To discourage growth of harmful organisms.
c. To hasten the thawing period.
d. None of the above
32. Why should you wrap peeled shrimp before placing on ice or covered and simply
refrigerated?
a. To retain soluble nutrients and flavor.
b. To maintain the color of the peeled shrimp.
c. To prevent formation of ice crystals.
d. None of the above.
33. You bought fresh milkfish in the market for tomorrow’s lunch- sinigang, what should
you do to maintain the freshness and quality of the seafood?
a. Clean and place in the refrigerator immediately.
b. Clean and parboil the seafood and continue cooking the next day
c. Clean, remove the entrails, wrap and place in the freezer.
d. Wrap and leave at room temperature.
34. You have just received delivery of frozen shellfish. What should you check before
accepting the shipment?
a. Where it came from c. Color of the shellfish
b. Look for the labels d. None of the above
35. Which of the following statements is not true when purchasing frozen fish?
a. Fish should be frozen hard with no signs of thawing.
b. There should be no damage to packaging.
c. There should be no dull, white, dry patches which may indicate freezer
burn.
d. Should have a thick layer of ice as a glaze. This glaze should not have
evaporated or melted.
36. Why is there a need to heat the liquid until hot when poaching shellfish, small
fish, and portion cuts in Court Bouillon?
a. to retain color. c. to maintain texture.
b. to preserve flavor. d. to shorten the cooking time.

37. Why is there a need to use cold liquid when poaching large fish in Court
Bouillon?
a. to cook more evenly.
b. to preserve the flavors.
c. to maintain the color and texture of the fish.
d. to avoid sudden contractions that would split the skin and spoil the
appearance.
38. Why is it necessary to cook seafood to a temperature of 145°F for 15 seconds?
a. to avoid foodborne illness.
b. to hasten the cooking time.
c. to bring out the flavor easier.
 d. to maintain color and good texture of the seafood
39. Lean fish has almost no fat, so it easily becomes dry. What should you do to
enhance moistness and give richness to the fish?
a. serve with sauces
b. Cook by deep frying.
c. just serve because it is the nature of the fish.
d. wrap the fish to trap the steam which will moisten the fish.
40. What should you do to prevent shellfish from becoming tough and rubbery?
a. use high heat/temperature when cooking.
b. season the shellfish with herbs and spices.
c. avoid overcooking and use just enough heat.
d. coat the fish with flour or cornstarch before cooking.
41-45. Directions: Fill in each blank word/words to complete each statement. Select
your answer below. Write the letters only.

A. Hot B. Arrange C. Large D. Unity E. Simple

41. Serve hot foods hot,on ___________plates.
42._____________the items for the convenience of the customer.
43. Keep it ________________.
44. Maintain____________.Create a center of attention and relate everything to it.
45. Match portion,sizes and plates-select plates_______________ enough to hold
the items without crowding.
46. Which of the following can be stored in crushed ice?
a. fresh fish c. Lobster and shrimp
b. frozen fish d. Both A and C
47. Which of the following is correct in storing fresh fish?
a. Cut fish should be wrapped in original moisture proof.
b. Fresh fish may be stored for 1-2 days.
c. Fresh fish refrigerated in the box at 30° to 34°F or (-1° to 1°C.)
d. All of the following
48. Which of the following is not correct in storing frozen fish?
a. Frozen fish store at 0°F (-18°C. or colder).
b. Frozen fish should be well wrapped.
c. Frozen fish, first out, first in.
d. The maximum storage of frozen fish in lean fish is 6-months.
49. Which of the following is correct in handling shrimps
a. Kept frozen at 0°F (-18°Cor colder).
b. Peeled shrimp should be wrapped before placing on ice
c. Thaw in refrigerator
d. All of the following

50. Which of the following is correct in storing lobster and shrimps?

a. Store at 0°F (-18°C. or colder).
b. Wrapped before placing on ice.
c. Fresh or thawed shrimp in shells are stored on crushed ice.
d. All of the following
KEY OF CORRECTION:

1.A 11. B 21. C 31. B 41. A

2. B 12. B 22. C 32. A 42. B
3. C 13. B 23. D 33. C 43. E
4. D 14. A 24. D 34. A 44. D
5. A 15. D 25. B 35. D 45. C
6. A 16. C 26. D 36. B 46. D
7. A 17. A 27. D 37. D 47. D
8. A 18. A 28. B 38. A 48. A
9. C 19. A 29. D 39. A 49. A
10. C 20. A 30. C 40. C 50. D