4TH QUARTER EXAMINATION

T.LE-COOKERY-10

A.Multiple Choice. Directions: Read the following questions carefully and choose the
letter that best describes the statement. Write your answer on your answer sheet.

1.Which of the following sources of starch is rarely used in manufacturing food starch?

A. Cassava C. Potato B. Corn D. Rice

2. Which of the following starch properties/reactions is the resistance to flow; increase in

thickness or consistency.

A. Dextrinization b. Retrogadation c. Gelatinization D. Viscosity

3. Which of the following is suggested if you will hold pasta for a short time for later
service?

A. Cook pasta ahead of time and chilled B. Drain and add sauce C. Drain, toss with a small
amount of oil, cover and hold in warmer D. Slightly undercook the pasta

4. Which is the process of making a new product to be sold to the customers.

A. Product Analysis C. Product Development B. Product Conceptualization D. Product

Implementation

5. Which is a meaningful and unforgettable statement that captures the essence of your
brand.

A. Branding C. Tagline B. Product Naming D. Unique Selling Proposition

6. It is for general purpose chopping, slicing, and dicing.

A. French knife b. butcher knife c. basin d. none of the above

7. meat from cattle over one year old.

a. beef b. cattle c. deer d. all of the above

8. meats of domesticated sheep. Its texture is a direct result of what it consumes and the age at
which it is slaughtered.
a. lamb b. cattle c. deer d. butcher
9. it is meat from carabao.
a. veal b. carabeef c. deer d. cattle

10.which of the following when pressed with a finger, the meat is very soft with jelly like texture.
a. medium b. rare c.well done c. none of the above

11. which of the following when you pressed with a finger, meat feels springy and resistant.
a. medium rare b. rare c. well done d. all of the above

12. when you pressed with a finger, meat feels firm and there is a definite resistance.

a. rare b. medium rare c. well done d. medium

13. The major constituent of meat after water, accounting for about 20 percent of its
weight. Meat contains 7 grams of protein per ounce.

a. fat b. calcium c. protein d. k

14. which of the following content can vary widely, according to the grade of meat and its
cut.

a. protein b. calcium d. fat d. none of the above

15. when pressed with a finger the meat feels hard and rough.

a. well done b. medium c. rare d. medium rare

16. Meat is an excellent source of certain B vitamins – thiamin (B., riboflavin (B2), pyridoxine
(B6), vitamin (B12) niacin and some folate.

a. calcium b. vitamins c. potassium d. carbonate

17. Meat is an excellent source of iron, zinc, copper, phosphorous, and a few other trace
minerals.

a. corn b. pasta c. minerals d. product

18. Which of the following Meat contains very little carbohydrates, glycogen, found in liver
and muscle tissue.

a. carbohydrates b. potato c. calcium d. rice

19.A meat that is recently slaughtered, has not been preserved.

A. fresh meat b. chilled meat c. cured meat d. none of the above

20. A meat that is placed in chiller or slightly cold.

a. chilled meat b. fresh meat c. cured meat d. all of the above

21. a meat preserved by salting, smoking or aging.

a. cured meat b. fresh meat c. chilled meat d. well done

22. a meat preserved by chemical process.

a. chilled meat b. processed meat c. cured meat d. fresh meat

23. which of the following will add flavor to your favorite meat and make it more tender and
juicy.

a. simmer b. soaking c. marinade d. tender

24. This is a great Asian style marinade that works well on all cuts of pork, particularly pork
chops.

a. pork chop marinade b. pork c. marinade d. veal marinade

25. This is a great, sweet bourbon marinade that works perfectly on any food.

a. pork chop marinade b. Jamaican marinade c. bourbon marinade d. none of the

above

26.which of the following methods of cooking meat such as roasting, broiling, or sautéing.

a. dry heat cooking b. moist heat cooking c. cured meat d. chilled meat

27. Which of the following methods of meat like braising, steaming, or poaching.

a. moist heat b. dry heat cooking c. chilled meat d. cooking

28. Which of the following basic elements of plating to Select one ingredient to focus on and
use space to simplify the presentation.

a. keep it tidy b. keep it unwash c. keept it simple d. all of the above

29. The presentation should never overpower flavor and function.

a. balance the dish b. balance the simple c. balance d. none of the above

30. Assemble a ‘practice’ plate to work on executing your vision.

a. create framework b. create work c. create balance d. create

31. This is the most common method of preserving meat.

a. drying b. moist c. heating d. curing

32. which of the following Meat is smoked to create a distinctive color and flavor, thus
helping its preservation.

a. heat b. smoking c. drying d. curing

33. it is improves the keeping quality of meat.

a. salting b. heating c. curing d. chilling

34. Meat is stored at a temperature range of 2 to 10ºC to retard mold and bacterial growth
for a limited period.

a. refreshing b. curing c. refrigerating d. salting

35. Meat preserved by canning is packed in sealed cans or jars which are subjected to a
temperature of 100ºC and above 5-7 kilo pressured for a specific period of time.

a. sealing b. canning c. curing d. heat

36. When buying meat, what should you first consider?

A. brand B. price C. quality D. round cut

37. What is your primary consideration when storing goods?

A. expiration date B. fragility C. quantity D. size

38. A slaughtered animal is called ______________.

A. a carabeef B. a carcass C. a pork D. a poultry

39. Meat of sheep is called:

A. Lamb B. Carabeef C. Pork D. Chevon

40. Meat of cattle over 1 year old .

A. Beef B. Carabeef C. Pork D. Chevon

41. What managerial tool is used to assess the environment to gather important
information used for strategic planning?

A. Environmental Scanning C. Survey Analysis B. SWOT Analysis D.WOTS Analysis

42. Which of the following are the right step by step procedures in manual dishwashing?

A. Drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash dishes.

B. Rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes

C. Scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes

D. Scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry dishes

43. Which of the following parts of an egg is produced by the oviduct and consist of four
alternating layers of thick and thin consistencies.

A. Air cell C. Chalaza B. Albumen D. Yolk

44. Egg contains high quality protein with all the essential amino acids. Which of the
following vitamins not found in eggs?

A. B1 C. D B. C D. K

45. What kind of egg dish is prepared by slipping shelled eggs into barely simmering water
and gently cooking until the egg holds its shape?

A. Fried egg C. Scrambled egg B. Poached egg D. Soft-boiled egg

46. How many days should a whole chicken be refrigerated?

A. 1 day C. 2 to 4 days B. 1 to 2 days D. 3 to 4 days

47. What cookery method is used for a matured poultry?

A. Boiling C. Roasting B. Frying D. Stewing

48. What factor affects the poultry meat’s tenderness and juiciness?

A. Age C. Cuts B. Cookery D. Sex

49. What is an oil-acid mixture which is use to enhance the flavor of meat.

A. Brine solution B. Marinade C .Soy sauce and vinegar D. Salt and calamansi

50. What is the flavor component of vegetables which gives strong flavor and odor to some
vegetables like onions, leeks, garlic, chives, cabbage, and broccoli?

A. Flavonoids b. Sugar C. Glutamic acid D. Sulfur compounds