Republic of the Philippines

Department of Education
National Capital Region
SCHOOLS DIVISION OFFICE
QUEZON CITY
Nueva Ecija St., Bago Bantay, Quezon City
www.depedqc.ph

Name: ______________________________________________Yr. &Sec. ____________Date:______

I. MULTIPLE CHOICE. Choose the letter of the best answer.

1. The underground parts of the plant.
a. Bulbs c. Seeds
b. Roots d. Tubers
2. These are underground buds that send down roots and are made up of very short stems
covered with layer. Example is garlic
a. Bulbs c. Seeds
b. Leaves d. Stem and shoots
3. These are short, thickened, fleshy fruits of an underground stem like potato.
a. Bulbs c. Seeds
b. Roots d. Tubers
4. These are parts from which a new plant will grow.
a. Bulbs c. Leaves
b. Flowers d. Seeds
5. These are stalks supporting leaves, flowers and fruits.
a. Flowers c. Seeds
b. Leaves d. Stem and shoots
6. These are often called green vegetables
a. flower vegetables c. leafy vegetables
b. fruit vegetables d. seed vegetables
7. Tomatoes, squash, eggplant are example of _______
a. fruit vegetables c. seed vegetables
b. leafy vegetables d. stem and bulbs
8. How can you avoid loss of nutrients during vegetable preparation?
a. Blanch them first before paring and slicing
b. Rub the surface with plenty of salt after paring
c. Soak in lukewarm water after cutting
d. Wash them before paring and cutting
9. Squash contains Vit. A, which is a fat soluble vitamin, therefore it is better to cook it as
__________.
a. bulanglang c. pinakbet
b. ginataangkalabasa d. sauteed squash with tofu
10. Why do Kamote tops turn brownish green when added to fish or pork sinigang?
a. It is an indication that the vegetable is overcooked
b. It is a normal reaction of the chlorophyll with the acetic acid in vinegar
c. The compounds in vegetables react with the medium where it is cooked
d. The brownish green color indicates that the chlorophyll content is enhanced
11. Cabbage develops strong flavors when cooked because of the sulfur compounds that
give it a unique characteristics. To avoid this you should __________.
a. add fats to the recipe
b. lengthen the cooking time of the food
c. not overcook the vegetable
d. use plenty of water in cooking the vegetable
12. What must be done to inactivate the enzyme and avoid browning of fruits like santol
after paring?
a. Blanch for a few minutes
b. Boil until the tissue softens
c. Cool in the refrigerator for several minutes before paring
d. Soak with water paring
13. Which of the following plants is rich in protein?
a. Legumes c. Radish
b. Lettuce d. Sweet potato
14. These are the fleshy, juicy, seed containing parts of the plant usually taken as dessert at
the end of the meal or as an ingredient
a. Flower c. Stem
b. Fruits d. Vegetables
15. The green color pigment in fruits and vegetables is called
a. anthocyanins c. carotenoids
b. anthoxanthins d. chlorophyll
16. The yellow and orange pigment in fruits and vegetables is called _______.
a. anthocyanins c. carotenoids
b. anthoxanthins d. chlorophyll
17. The red color pigment in fruits and vegetable.
a. Anthocyanins c. Carotenoids
b. Anthoxanthins d. Chlorophyll
18. The white color pigment in fruits and vegetables.
a. Anthocyanins c. Carotenoids
b. Anthoxanthins d. Chlorophyll
19. Pigments widely distributed in plants that include anthocyanin and anthoxanthins.
a. Anthocyanins c. Chlorophyll
b. Carotenoids d. Flavonoids
20. Cooking over direct heat like cooking “inihaw na talong” is known as _____.
a. blanching c. broiling
b. braising d. frying
21. The process of simmering vegetables in minimum amount of water.
a. Blanching c. Broiling
b. Braising d. Frying
22. Place food in a covered pan or skillet with about 2 tbsp. butter or moist drippings of 1 or
2 tbsp. of water
a. Blanching c. Broiling
b. Braising d. Frying
23. Nutrients are often conserved due to shorter cooking time required and the use of a
small amount of cooking liquid
a. Blanching c. Pressure cooking
b. Braising d. Steaming
24. To decorate dishes with pieces of colorful and contrasting food.
a. Appetizers c. Garnish
b. Frozen d. Pressure
25. Based on study, what is the cause of Iodine deficiency in the people of Mountain
Province?
a. Abundant supply of seafood are found in the local market
b. Diet are deficient with iodine
c. They are mostly vegetarian
d. They don’t like to eat food rich in iodine
26. Which of the following market forms of fish is best in making fish tempura and fish
fillet?
a. Flaked c. Prawn
b. Fillet d. Whole
27. Which of the following steps prevent fish spoilage?
a. Cooking immediately after catching
b. Cleaning in running water
c. Cleaning and gutting before frying
d. Storing immediately after catching
28. Which of the following guides should be checked when buying fish?
a. Changes in physical appearance of skin, eyes and gills
b. Discoloration usually blacking
c. Fresh fish are expensive compared to stale fish
d. Presence of microbial parasite
29. Which of the following dishes is an example of moist cooking method?
a. Ihaw-ihaw c. pesa
b. Ischabeche d. relleno
30. Which of the following foods come from water?
a. Game c. Poultry
b. Meat d. Seafood
31. The following are the characteristics of good quality fish except one
a. Gills are bright
b. Has no objectionable odor
c. Skin is shiny with scales intact
d. The eyes are sunken and dull
32. What do you call the fish meat separated from the whole fish?
a. Dressed fish c. Lure fish
b. Flaked d. Steaks
33. What is the market form of fish where essential parts are removed or eviscerated?
a. Deboned c. Fillet
b. Dressed fish d. Flaked
34. Which of the following shellfish is an example of cephalopods?
a. Crabs c. Lobster
b. Kuhol d. Squid
35. What is the liquid temperature of the refrigerator in storing fish?
a. 45-50° F c. 40-52° F
b. 35-40° F d. 35-45° F
36. What is the oven temperature that is required in baking fish?
a. 270-350° F c. 200-250° F
b. 280-380° F d. 220-290° F
37. What method of cooking is appropriate for cooking large fishes?
a. Broiling c. Stewing
b. Drying d. Roasting
38. What appropriate cooking method is used to dry anchovies?
a. Roasting c. Stewing
b. Steaming d. Toasting
39. Which of the following is a fresh water fish?
a. Blue marlin fish c. Grouper
b. Catfish d. Tanigue
40. Which is the market form of fish where both sides of a fish is still joined but bones are
removed?
a. Butterfly c. Fillet
b. Drawn d. Steak
41. Which of the following is a characteristic of a fresh fish?
a. Eyes are dull, shiny and building
b. Flesh shrink when pressed
c. Gills are red or pink
d. With fresh and foul odor
42. A method of removing gills and entrails of fish is
a. evisceration c. washing
b. blanching d. scaling
43. The soft unsegmented bodies and are protected by calcareous shells.
a. Lobster c. Mollusks
b. Crustacean d. Aligi
44. Shellfish with hard shells over the back and along the claws but have soften shells
covering the lower part of the body and legs
a. Crustaceans c. Mussel
b. Mollusks d. Oyster
45. A highly prized shellfish because of the battery texture and delicate flavor
a. Scallops c. Oysters
b. Mussel d. Shrimp
46. Popular shellfish in New England fisheries are expensive are marketed only for export
a. Scallops c. Mussel
b. Lobster d. Oyster
47. These are grown in artificial beds and are usually of better quality than those grown in
natural beds
a. Lobster c. Mussel
b. Oyster d. Shrimp
48. The scientific name of fish
a. IstiophorusOrientalis c. Mollusks
b. Crustaceans d. Aqua culture
49. The production of mussels and oysters in salt bodies of water
a. Mari culture c. Evisceration
b. Aqua culture d. IstiophorusOrientalis
50. The fats of crab is called __________.
a. aligi c. scallops
b. lobster d. oyster