COOKERY NC II (GRADE 10 )

4th QUARTER EXAMINATION

Name : ___________________________________________ Year & Section : _____________
School : _____ _____________________________________ Date : ________ Score : _______
MULTIPLE CHOICE:
Directions: Read the following questions carefully and choose the letter of the correct answer. Write your answer on
the space provided before the number.
___1. Which of these cutting boards is the most sanitary specially in cutting meat?
A. Bamboo B. Glass C. plastic D. Wood
___2. A type of knife used to separate raw meat from the bone?
A. Boning knife B. Butcher knife C. Slicer D. Steak knife
___3. What is a long-bladed hatchet or a heavy knife used by a butcher?
A. butcher knife B. chopper knife C. cleaver knife D. set of slicing knife
___4. Mrs. Garcia is planning to prepare a beef steak next week for her son’s birthday. In order to have an accurate
cutting of the steak, what type of knife should be used?
A. boning knife B. Cleaver C. Scimitar D. Utility knife
___5. Arrange the following basic preparation methods of meat washing in chronological order.
I.Trimming IV. Skinning
II.Dicing V. Seasoning
III.Coating VI. Slicing
A. IV, II, I, VI, V, III C. III, I, II, V, IV, VI,
B. VI, III, II, I, V, IV, D. I, II, III, IV, V, VI
___6. A meat from a calf younger than one year of age?
A. Mutton B. Lamb C. Ratite D. Veal
__7. Which of the following types of beef is likely to contain the least connective tissue?
A. Brisket B. Neck C. Shank D. Topside
__8. Which of the following meat cuts requires long and slow cooking temperature?
A. Less tender C. Tender
B. Slightly tough D. Tough
__9. How do you describe the aged beef?
A. Aged beef is cheaper C. Aged beef is more tender
B. Aged beef is less fat D. Aged carcasses look better
__10. Which of the following would be expected to have the highest cholesterol content?
A. Eggs B. Lean Beef C. Lean Pork D. Liver
__11. The yellow connective tissue and is not broken down during slow cooking is __?
A. Collagen B. Elastin C. Muscle Fibers D. Tissue
__12. Meat from domesticated pigs, typically high in fat, commonly slaughtered one year or less of age to ensure
tender cuts is known as __?
A. Beef B. Chevon C. Lamb D. Pork
__13. Tenderizing meat can be accomplished only by the following reasons except one.
A. slow cooking with liquid C. slicing and grinding
B. removing the elastin D. pounding the meat
__14. A marinade that protects and preserves the food while marinated and also when it’s being cooked.
A. Lemon juice B. Oil C. Vinegar D. Wine
__15. Tenderizing meat can be accomplished only by the following reasons except one.
A. slow cooking with liquid C. slicing and grinding
B. removing the elastin D. pounding the meat

__16. What would happen if we add salt to roast and grill after the meat has browned?
A. It slows down the browning reaction of the meat
B. adding salt after cooking will be easier
C. the juices of meat will retain that makes the meat palatable
 D. It makes the grilled and roasted meat saltier and brown in color
__17. Mrs. Aquino is making a marinade for her pork chop recipe. What would be the best marinade to be used on
it? A. Mustard –Vinegar marinade C. Pork Chop marinade
B. Pineapple Marinade D. Teriyaki Marinade
__18. Marinating is a good method for adding flavor and tenderizing the meat. By then, how many hours should be
the best time to marinate the meat?
A. 12 hours B. 4-5 hours C. 6-8 hours D. 1 hour
___19. In broiling meat, the rack positioned on how many inches from the heat source?
A. 6-10 inches B. 3-6 inches C. 10-15 inches D. 1-2 inches
__20. Kuya Jun2 buy 1kilo of beef ribs, He planned to cook it for dinner. What is the best cooking methods for
cooking beef ribs?
A. Broil and steak C. Pan Broil and Braise
B. Fry and Boil D. Roast and Simmer
__21. What would be the cooking methods may cause an increase in nutritional value of the food being cooked?
A. Boiling B. Deep Frying C. Roasting D. Steaming
__22. Each serving portion is weighed before cooking to have the same quality of serving per person for the same
price. This means we should apply the technique in meat preparation of
A. Cutting B. Fillings C. Making the meat tender D. Weighing /Portioning
__23. Sharon will make coffee marinade because it can add savory taste to the finished product. What should be the
correct steps she needs to follow?
I. Marinate in the refrigerator for at least 2 hours
II. Separate 1/3 of the marinade for basting later
III. Mix all the ingredients for the marinade
IV. Add the meat
V. When grilling, use the spare marinade for basting
A. IV, I, V, II, III C. II, I, IV, V, III
B. III, II, IV, I, V D. I, IV. II, III, V
__24. Chef Carlos insisted that he needs to marinate the pork to be used for preparing pork steak. Why do meat and
other foods should be marinated?
A. To insure the doneness of cooking meat
B. To obtain juiciness of the product
C. To tenderize the fibers of certain pieces of meat
D. To secure safety from microorganisms
__25. The following are the steps or procedure in cooking “ lechon Kawali”. Arrange it in chronological order.
I. Heat oil in a deep fryer IV. Drain and cool
II. Let boil, then simmer until the pork is tender V. Fry pork until brown and crispy
III. In a sauce pan, put pork belly, water, salt, and pepper VI. Serve with lechon sauce
A. IV, III, II, I, V, VI C. I, II, III, IV, V, VI
B. III, II, IV, I, V, VI D. VI, V, III, II, I, IV
___26. Why do we need to remove the bones, extra fat and connective tissue of meat?
A. It makes the meat clean and neat C. to cut / slice the meat more complicated
B. gives more time and effort working in the kitchen D. A and C only
__27. What does it mean to ‘mince’ meat?
A. to mash the meat into a paste C. to cut the meat into small pieces
B. to boil the meat until its melts D. to slice the meat into thin strips using a knife
__28. What would be the main reason why we don’t need to add salt to the meat before grilling or roasting?
A. Adding salt before cooking will keep the meat attractive with red color.
B. Adding salt before cooking will extract the juices of the meat to the surface, and slows down the browning
reactions
C. Adding salt before cooking will dissolves or breaks down by long, slow cooking
D. Adding salt before cooking will protect the meat from drying out during cooking.

__29. When you’re plating food, the goal is to create a dining experience tempts all of the senses, not just plate. By
then, what would be the kind of leaves can make the meat presentation more interesting?
A. Banana leaves C. Malunggay leaves
B. Lemon grass leaves D. Turmeric leaves
__30. The following are the suggested edible garnishes listed by Ms. Santos for plating meat. Which of them should
be omitted?
A. Asparagus sticks, celery C. Buttered vegetables, sliced tomatoes
B. Bell pepper, garlic D. Lettuce, Onions
__31. Chef Loida will cook Beef Staek. She is about to start making for her meat dish. What would be the best cuts of
beef should be used?
A. Brisket C. Sirloin
B. Ham D. Tenderloin
__32. As a general rule, how much is the amount of the vegetables comprising on the plate?
A. ½ of the food on the plate C. ¼ of the food in the plate
B. 1/3 of the food on the plate D. 1/8 of the food in the plate
__33. What would be the great way to clean up the edges of a plate?
A. Dip a “ katsa “ cloth in a basin with a dash of detergent powder
B. Dip a paper towel in a cup of water with a dash of white vinegar
C. Dip an absorbent cotton in a bowl with a dash of table salt
D. Dip a sponge in a cup of water with a dash of pepper
__34. In a platter presentation, the uncut portion of the main food item is __?
A. Centerpiece C. Serving portions
B. Garnish D. Slices
__35. There are five basic principles of platter presentation, which of these principles that requires garnish, arranged
artistically in proportion to the cut slices?
A. Attractive platter is made of metals, mirrors plastic or woods presentable and suitable for use with food
B. It must look attractive and appropriate not only by itself, but among other presentations on the table
C. Presentation must have three elements such as centerpieces, slices of food and garnishes.
D. Simple arrangements are easier to serve, and more likely to be still attractive when they are half demolished
by the guests.
__36. How will you place the meat sauce within the plate?
A. Form of circles C. Form of triangles
B. Form of dots D. Form of squares
__37. What would be the main reason why we should use pure white plate in presenting meat dishes?
A. To hide the presence of vegetable garnishing
B. To make the meat more palatable and interesting to the guests
C. To make the grill marks visible and the sauce brighter
D. To make the meat dish easily be consumed by the eaters
__38. Why do we need to arranged garnishes around the main dish?
A. To add texture to the food being serve C. To add color
B. To give more flavor to the main dish D. To balance the main dish
__39. How should you safely thaw frozen meat?
A. in the refrigerator C. in a sink of warm water
B. on a clean plate on a kitchen counter D. in a sealed plastic bag in the sink
__40. Which of the following should be practiced when using cutting board to reduce the spread of bacteria?
A. Use the same chopping board for different kinds of food
B. keep separate chopping board for your meat and your vegetables
C. Clean the chopping board if needed
D. Scrape chopping board before using
__41. A method of preserving meat that removes the water from the tissue of the meat and the cells of spoilage
organisms that maybe present in the meat is ____.
A. Drying B. Curing C. Salting D. Smoking
__42. How long do meat can be preserved within the freezer?
A. 2 weeks and 3 days B. 1 month C. 3 months D. 2 months to one year
__43. To achieve high standards of sanitation, what measures should be observed?
A. Make sure that all employees are wearing formal attire
B. Handle, store, and refrigerate food properly to prevent spoilage and contamination
C. See to it that physical equipment and layout are brand new and nice to view
D. Provide a regular hand spa and foot spa to employees
__44. The best preventive measure against food-borne diseases is _____.
A. Sanitation B. Hazard C. Medication D. Purification
__45. What would be the main reason why we don’t need to add salt to the meat before grilling or roasting?
A. It will create a distinctive color and flavor, thus helping its preservation
B. It will remove the water from the tissue of the meat and the cells of spoilage organisms that may be present
in the meat
C. It will maintain the high quality of meat product and the result grilled meat is palatable
D. It will destroy the enzymes and dries the product artificially
__46. What would be the temperature of having the hot smoking giving the product a mild smoked flavor?
A. 26 to 43⸰ C C. 71 to 79⸰C
B. 30 to 45⸰C D. 80 to 85 ⸰ C
__47. Methods of preserving meat that salt, sugar, potassium or sodium nitrate, and other curing elements such as
ascorbic acid, phosphate blend, and spices are used to prolong the keeping of meat.
A. Canning C. Drying
B. Curing D. Freezing
__48. Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. Arrange the four
Fight Bac! guidelines chronologically to keep food safe.
I. Cook-to proper temperature
II. Clean-Wash hands and surfaces often
III. Chill-refrigerate promptly
IV. Separate - Don’t cross – contaminate
A. III, II, I, IV C. II, IV, I, III
B. IV, III, II, I D. I, II, III, IV
__49. In a place of work, the best way to dry your hands after washing them is to;
A. Just shake excess water away.
B. Use an air dryer.
C. Use a cotton towel.
D. Use a paper towel.
__50. When thawing a frozen meat at home it is best to:
A. Allow enough time to thaw in the refrigerator
B. Cook without thawing
C. Put it in warm water
D. Set it out at room temperature