TLE-10

Summative Test (1)

Name:__________________________________________________________Section:____________

Directions: Read the question in each number carefully. Choose the letter of the
correct answer and write it in your answer sheet.

1. Which of the following animals produce carabeef?

A. Carabao C. Pig
B. Lamb D. Sheep
2. What is the percentage of protein in the muscle tissue of meat?
A. 5 % C. 20 %
B. 15 % D. 25 %
3. Deer or goat produces what kind of meat?
A. Chevon C. Pork
B. Lamb D. Veal
4. The following are the basic preparation methods of meat, EXCEPT:
A. Boiling C. Skinning
B. Dicing D. Washing
5. Which composition of meat that has 5 % muscle tissue?
A. Carbohydrates C. Protein
B. Fats D. Water
6. What kind of knife is used for carving and slicing cooked meats?
A. Boning knife C. Slicer knife
B. Cleaver knife D. Utility knife
7. How many percent of water are there in a muscle tissue of meat?
A. 5 % C. 15 %
B. 10 % D. 70 %
8. Which of the following knives is used for boning raw meats and poultry?
A. Boning knife C. Steak knife
B. Chef’s knife D. Utility knife
9. What animal produces veal meat?
A. Calf C. Hog
B. Deer D. Sheep
10.The following are the reasons for trimming, EXCEPT:

A. Improve the taste of the meat.

B. Leave an even thickness of fat.
C. Leave as much of the meat intact as possible.
D. Remove as much gristles and sinews as possible.
 TLE-10
Summative Test (4.5)

NAME:____________________________________________________SECTION_______________
Directions: Choose the letter of the correct answer. Write the answer in a separate
sheet of paper.

1. In platter presentation, uncut portion of the main food item is ______.

A. garnish C. serving portions
B. centerpiece D. settings
2. It is arranged artistically in proportion to the cut slices.
A. slices B. garnish C. serving portions D. settings

3. The food should be easy to handle and __________________.

A. garnish C. arrangement B. serve D. slice

4. Use attractive platter presentation made of metals, mirrors, plastic, or wood, and
________________.
A. china ware C. platter
B. pan D. plastic

5. The act of serving or arranging portions of the

main food item artistically.
A. garnishing C. setting
B. platting D. slicing
6. It refers to how something feels or its visible surface characteristics, a food might
be described as crispy, creamy, rough or smooth.
A. feeling C. textualized taste
B. mouth feel D. texture
7. What term is used in decorating food to make it more attractive?
A. designing C. movement
B. garnishing D. plating
8. What do you call the arrangement of food on the plate?
A. balance B. plating C. garnishing D. ravier
9. An uncut portion of the main food item is known as __________________.
A. balance C. movement
B. centerpiece D. plating
10. Why are plating techniques important to learn in a culinary class.
A. We eat with our eyes.
B. Plating is not important.
C. Plating makes the food taste better.
D. Design is necessary always in plating