A.

Beef
B. Carabeef ____12. These are meat
C. Pork preserved by salting, smoking
Republic of the Philippines D. Veal or aging.
Department of A. Cured
____6. What do you call a lean B. Dried
Education meat composed of small fibers C. Fresh
bound in small bundles? D. Salted
T.L.E. (Cookery 10) A. Course
FOURTH QUARTER B. Dry ____13. Which of the
PRETEST C. Fine following form of meat is kept
SCHOOL YEAR: 2023- D. Grainy to a temperature just above
2024 freezing at 1-3°C within
____7. Which of the following 24 hours after
Name___________________ is not considered a red meat? slaughter?
________________________ A. Beef A. Chilled
_______ Date B. Mutton B. Cured
____________________ C. Pork C. Fresh
Grade & Section D. Poultry D. Frozen
________________________
________________ Score ____8. Which of the following
___________________ is NOT a reason for trimming
Write the letter of the meat? ____14. Which of the
correct answer on the space A. Improve the following market forms only
provided. (50 points) appearance of the cut or joint requires reheating upon
B. Leave a little purchase?
____ 1. What is the term for amount of meat intact as A. Canned
the flesh of animals eaten as possible. B. Cured
food? C. Leave an even C. Fresh
A. Carcass thickness of fat, where fat is to D. Processed
B. Flesh be left.
C. Meat D. Remove as much ____15. Which of the
D. Raw food gristles and sinews as possible. following pork cuts is not
considered a primal cut?
____2. What tool is used for ____9. Eliza is going to A. Leg
cutting, sectioning, and prepare a steak for dinner. B. Loin
trimming raw meats? How should she cut the steak C. Shank
A. Butcher knife to make it easier to chew? D. Side/ Belly
B. Chef knife A. Against the grain
C. Cleaver knife C. By ____16. It is a boneless cut of
D. Scimitar the grain beef located below the loin.
B. Along the grain A. Chuck
____3. What tool will you D. B. Flank
used to flip meat without Within the grain C. Plate
piercing the meat’s surface D. Round
during cooking? ____10. Greg will cut a bony
A. Flipper part of the meat. What type of ____17. Which of the
B. Food tong knife will he use to cut through following primal cuts has the
C. Meat turner bones? butt, picnic, jowl, hock and
D. Tenderizer A. Boning knife foot as its subprimal cuts?
B. Butcher knife A. Leg
____4. It is the meat of adult C. Cleaver knife B. Loin
sheep about 3 years older and D. French knife C. Shoulder
above. D. Side/ Belly
A. Chevon ____11. What do you call the
B. Lamb large parts or cuts in which the ____18. What is referred to as
C. Mutton animal is first cut and are the cut from the rear leg of a
D. Venison further broken down into pig?
smaller cuts? A. Butt
____5. It is considered by A. Meat cuts B. Ham
some to be the finest meat B. Primal Cuts C. Rump
which is taken from young C. Retail cuts D. Shank
cattle. D. Subprimal cuts
____19. Which of the C. Keep stirring the in a hot frying pan without
following meat cut is taken meat to coat meat evenly adding fat over the sources of
from the breastbone area of the D. Keep it uncovered heat?
animal? and place at room temperature A. Broiling
A. Breast B. Frying
B. Brisket ____26. What will happen to C. Pan broiling
C. Chuck meat if you add too much acid D. Roasting
D. Flank in your marinade?
A. It will become ____31. How done is your
____20. What do you call the moist meat when pressed with a
cuts of meat taken from the B. It will become soft finger, it feels firm and there is
fleshy and not well-exercised C. It will become a definite resistance?
part of the animal? tough A. Medium
A. Less tender D. It will become B. Medium Rare
B. Soft flavorful C. Rare
C. Tender D. Well done
D. Well-exercised ____27. What will happen if
salt and other spices is not ____32. Which of the
____21. Which of the added into the marinade? following pork dishes is
following includes meat A. The marinade will cooked by dry heat?
product that is dried under the produce a flavorful meat. A. Adobo
sun and dehydrated such as B. The marinade will B. Dinuguan
beef jerky? produce a tough and chewy C. Inihaw
A. Cured meat. D. Menudo
B. Dried C. The marinade will
C. Frozen not bring out the flavor of the ____33. How to avoid
D. Processed meat. overcooking of meat?
D. The marinade will A. Meat should be
____22. It is a special liquid not bring out the color of the steamed to retain shape.
commonly used to flavor meat. B. Meat should be
foods and to tenderize tougher fried and never to be boiled.
cuts of meat. ____28. How will you C. Meat should be
A. Acid produce a flavorful, tender and simmered and never boiled.
B. Lemon juicy steak before cooking? D. Meat should be
C. Marinade A. Marinate the meat boiled and not to be simmered.
D. Wine in an oil-acid solution.
B. Coat the meat with ____34. What happens when
____23. What ingredient give salt until fully covered. high heat is applied in cooking
a marinade its unique flavor C. Soak the meat in meat?
and zest? water to loosen up connective A. Meat will become
A. Acid tissues. tough and will shrink.
B. Enzymes D. Slice the meat B. Meat will shrink
C. Herbs & spices thinly and soak in small less and become tender.
D. Oil amount of marinade. C. Meat will become
moist, juicy and tender.
____24. What is the amount of D. Meat will become
oil to acid when making dry, chewy and flavorful.
marinade?
A. 1 part oil : 3parts ____35. Michael sells Lechon
acid C. 3 ____29. What method of Baboy for his business, what
parts oil : 1 part acid cooking is suitable for tender cooking method is employed
B. 2 parts oil : 1 part cuts of meat such as sirloin, to cook the crispy
acid D. 3 porterhouse, T-bone, lechon he is selling?
parts oil : 3 parts acid tenderloin and prime rib roast? A. Broiling
A. Dry heat method B. Grilling
____25. What should you do C. C. Roasting
while meat is being Moist heat method D. Stewing
marinated? B. Dry roast method
A. Place in an ice water D. ____36. What is the difference
bath Radiant heat method between grilling and broiling
B. Place inside the method?
refrigerator ____30. What cooking method A. Grilling uses
is described as cooking meat radiant heat from a
 heat source below B. To harmonize observe or do in a platter
the food while texture ad flavor of meat presentation?
broiling uses heat before cutting. A. Make sure that the
source from above. C. To lessen the dish is complicatedly arranged
B. Grilling uses low juiciness, flavor and texture of and not simply arranged.
heat from a heat the meat. B. Make each food
source just below D. To lower down the easy to handle and serve, so
the food while meat temperature before it is one portion can be removed
broiling uses low cut or sliced. without ruining the
heat source arrangement.
from above. C. Make sure that the
C. Grilling is cooking dish looks attractive and
meat over live coal appropriate not only by itself,
while broiling is but among other
cooking food by ____40. Why garnish is presentations on the
radiant heat source necessary in a plated dish? table.
below the food. A. It highlights the D. Use attractive
D. Grilling is done by color of the plate. platter that are made of metals,
placing meat in a B. It is used to add mirrors, china, plastic or
hot frying pan over volume of the food. woods, presentable and
the sources of heat C. It adds up to the suitable for use with
while broiling uses clutter on the plate. food.
hot air to conduct D. It is used to enhance
heat in an oven. the appearance of the food. _____45. Which of the
following refers to
____37. What will happen if a ____41. What will you do if dehydrating meat under the
piece of brisket is cooked on a you're not sure how to add sun?
grill? color on a plated dish? A. Artificial drying
A. It will become A. Utilize garnishes. C.
tough, chewy and largely B. Use colorful plates. Natural Drying
inedible. C. Drizzle sauces on B. Aerial Drying
B. It will become top of food. D.
tender, flavorful and retained D. Cut-up pieces of Steam Drying
its moisture. colorful food.
C. It will become more ____46. What method can be
tender, attractive and ____42. Which of the done on meat to inhibit the
appealing to appetite. following is NOT true in growth of microorganisms, to
D. Desired quality is plating food? control its spoilage
achieved and cooked A. Use sauce wisely. and prolong its shelf
according to desired doneness. B. Even number of life?
slices is better. A. Cooking
____38. What is the first step C. Use garnishes and B. Marinating
to achieve restaurant quality other supporting elements. C. Preservation
presentation? D. Only fill about two- D. Soaking
A. Use and place thirds of each plate with food.
brightly colored, well-cooked ____47. What method of
food on a plate. ____43. How will you plate storing meat is done to retard
B. Layer the food and the right portion size of food? mold and bacterial growth for
play with contrasting colors A. Select one a limited time at a
and textures. ingredient to focus on a plate. temperature range of 2
C. Add sauce by B. Cut food into to 10 ºC?
drizzling or scattering around serving sizes and plate just the A. Chilling
to create moist-looking dish. right amount. B. Freezing
D. Garnish the plate C. Combine a spoonful C. Freeze Drying
with flavorful herbs or spices of large and small pieces of D. Refrigerating
to take it to the next level. food on a plate.
D. Place a large uncut ____48. What will you put
____39. Why does searing portion of meat on a plate and into the packaging material of
meat before cutting is add right number of garnishes meat and preserved meats
necessary? and sauces. before storing?
A. To allow the juices A. Label when to
to be absorbed back into the ____44. Which of the consume the product.
meat. following should you NOT
 B. Label with the name
of the product only.
C. Label with the name
of the product, date of
expiry, and quantity.
D. Label with the name
of the product,
ingredients used and
flavor.

____49. You requested on

your mother to buy pork loin,
for you want to make your
own homemade Tocino
because it is of your
liking. What method of
preservation will you apply to
do this recipe?
A. Curing
B. Drying
C. Freezing
D. Smoking

____50. What will happen if

refrigerated food is not
properly wrapped?
A. It will become
mushy and moist.
B. No changes will
take place on meat.
C. It will become pale
and less attractive.
D. It will dry out and
lose nutrients and flavor.