TLE 10 (Cookery) – Fourth Summative Test

D1. Which of the following meat cuts require long and slow cooking temperature?
A. Less tender cut
B. Slightly tough
C. Tender
D. Tough

D2. Which of the cooking methods does not belong to dry heat method?
A. Baking
B. Broiling
C. Roasting
D. Stewing

A3. What do you call the cooking method when meat is cooked in steaming liquid,
and bubbles are breaking on the surface?
A. Boiling
B. Broiling
C. Roasting
D. Stewing

B4. What is an oil-acid mixture which is used to enhance the flavor of meat?
A. Brine solution
B. Marinade
C. Soy sauce
D. Salt and calamansi and vinegar

D5. Which of the following is the tenderest cut of beef?

A. Chunk
B. Round cut
C. Sirloin
D. Tenderloin

D6. What part of the meat helps you identify the less tender cuts?
A. Bone
B. Fat
C. Flesh
D. Ligament
C7. What part of the meat has the greatest amount of quality protein?
A. Bone
B. Fat
C. Flesh
D. Ligament

C8. What dry heat cooking method is recommended on large cuts of meat such as
Rib Eye Roast?
A. Boiling
B. Broiling
C. Roasting
D. Stewing

D9. What type of basic elements of plating where you select one ingredient to focus
on and use space to simplify the presentation?
A. Balance the dish
B. Create a framework
C. Highlight the Key Ingredient
D. Keep it simple

B10. What dry heat method of cooking food uses a small amount of oil or fat in a
shallow pan over relatively high heat?
A. Roasting
B. Sauteing
C. Steaming
D. Stewing

A11. What dry heat cooking method is a variation of broiling, which is usually done
on a grill with charcoal or gas flames?
A. Grilling
B. Roasting
C. Sauteing
D. Steaming

D12. What doneness in meat is when pressed with a finger, meat feels springy and
resistant?
A. Medium
B. Medium rare
C. Rare
D. Well done
D13. What doneness in meat is when pressed with a finger the meat feels hard and
rough?
A. Medium
B. Medium rare
C. Rare
D. Well done

D14. Which of the finer points where you sculpt the elements of your plate to create
height structure and organization?
A. Emphasis
B. Garnish
C. Plate
D. Shape

C15. What nutrient content of meat accounting for about 20% of its weight?
A. Carbohydrates
B. Fat
C. Protein
D. Vitamins

A16. What do you call the meat from the pig that is treated with smoke or salt and
made into thin pieces?
A. Bacon
B. Ham
C. Ribs
D. Steak

C17. What flattened sausage made of fermented and air-dried meat from one of
several animals typically beef or pork?
A. Bacon
B. Pepperoni
C. Salami
D. Steak

A18. What do you call the popular and inexpensive dishes that originated in the
Andes during the pre-Columbian era?
A. Anticucho
B. Baeckeoffe
C. Berner Platte
D. Bosintang
D19. What Korean soup that includes dog meat as its primary ingredient?
A. Anticucho
B. Baeckeoffe
C. Berner Platte
D. Bosintang

C20. What do you call German sausage salad?

A. Suanla chaoshou
B. Tushonka
C. Wurstsalat
D. Zoervleis

B21. What is the term for the flesh of cattle, sheep, and pigs?
A. Lamb
B. Meat
C. Mutton
D. Veal

C22. What do you call the type of meat that came from a mature sheep?
A. Lamb
B. Meat
C. Mutton
D. Veal

A23. What type of meat that came from an immature sheep?

A. Lamb
B. Meat
C. Mutton
D. Veal

A24. What animal produces veal meat?

A. Calf
B. Deer
C. Hog
D. Sheep

B25. What do you call the meat from carabao?

A. Beef
B. Carabeef
C. Chevron
D. Veal

D26. Which of the basic preparation of meat where you will have to wash meat
when it comes into contact with blood?
A. Seasoning
B. Skinning
C. Trimming
D. Washing

A27. Which of the basic preparation of meat is the addition of salt and white black
pepper to improve the flavor of food?
A. Seasoning
B. Skinning
C. Trimming
D. Washing

A28. Which is not the reason for trimming the meat?

A. To completely remove the fat of the meat.
B. Improves the appearance of the cut or joint.
C. Leaves as much of the meat intact as possible.
D. Removes as much gristles and sinews as possible.

C29. What type of market forms that has not undergone chilling?
A. Chilled meat
B. Dried meat
C. Fresh meat
D. Frozen meat

A30. Which of the finer points where the primary ingredients in the dish should
take the main space in the plate and attract the eyes?
A. Emphasis
B. Garnish
C. Plate
D. Shape

A31. Which type of market forms that has been kept cold above freezing point
within 24 hours after slaughter?
A. Chilled meat
B. Dried meat
C. Fresh meat
D. Frozen meat

C32. What type of knife that used for general purpose such as chopping, slicing and
dicing?
A. Boning Knife
B. Butcher Knife
C. French Knife
D. Utility Knife

B33. What do you call the type of knife that used primarily for the butchering or
dressing of animal carcasses?
A. Boning Knife
B. Butcher Knife
C. French Knife
D. Utility Knife

C34. What do you call the complex reaction, which takes place when meats are
browned by roasting, broiling or sautéing?
A. Compact reaction
B. Complex reaction
C. Maillard reaction
D. Mallard reaction

B35. What is the main source of flavor in meat?

A. Carbohydrates
B. Fat
C. Flavor
D. Protein

B36. What do you call the process of adding surface fat to the meat?
A. Balding
B. Barding
C. Brading
D. Breading

D37. What is the water percentage of muscle fiber in meat?

A. 40%
B. 50%
C. 60%
D. 70%

A38. Which is NOT primary elements of plating?

A. Garnish
B. Main
C. Starch
D. Vegetable

D39. What do you call the usage of marinades?

A. Marinade
B. Marinades
C. Marinara
D. Marinating

C40. Which of the following wet marinade is simple marinades of oil, herbs, and
spices, that are great for raw vegetable, meat, fish, or poultry?
A. Acidic Marinades
B. Enzyme Marinades
C. Oil-based Marinades
D. Wet Marinades