REVIEWER

COOKERY 10
1. Teacher Ken is TLE teacher, she told to her
students to bring tools and ingredients needed for
their performance task. What tool is she going to
use to properly evaluate the learners finish
product?

a. grade c. criteria
b. rubric d. mechanics
1. Teacher Ken is TLE teacher, she told to her
students to bring tools and ingredients needed for
their performance task. What tool is she going to
use to properly evaluate the learners finish
product?

a. grade c. criteria
b. rubric d. mechanics
2. Shawn will make fresh fish fillet, what
tool is she going to use to remove small
bones from fish?

a. kitchen shear c. fish bone tweezer

b. shellfish knife d. kitchen knives
2. Shawn will make fresh fish fillet, what
tool is she going to use to remove small
bones from fish?

a. kitchen shear c. fish bone tweezer

b. shellfish knife d. kitchen knives
4. Why is it important to used correct tools and
equipment in preparing fish and shellfish?

a. It is important to use the right tools and equipment to ensure

our safety, manage our time right and to save money.
b. It is important to use the tools and equipment because it is
included in the supplies.
c. It is important to use the right tools and equipment to ensure
that the budget proposed for are properly utilized.
d. All of the statements above are not correct.
4. Why is it important to used correct tools and
equipment in preparing fish and shellfish?

a. It is important to use the right tools and equipment to ensure

our safety, manage our time right and to save money.
b. It is important to use the tools and equipment because it is
included in the supplies.
c. It is important to use the right tools and equipment to ensure
that the budget proposed for are properly utilized.
d. All of the statements above are not correct.
5. Miles crave for fish fillet so she went to the supermarket
to buy a cream dory. Fillet is a ______________
a. a cross section slices, each containing a section of
backbone.
b. boneless side of fish, with or without skin.
c. both sides of a fish still joined, but with bones removed.
d. cross-section slices of fillet
5. Miles crave for fish fillet so she went to the supermarket
to buy a cream dory. Fillet is a ______________
a. a cross section slices, each containing a section of
backbone.
b. boneless side of fish, with or without skin.
c. both sides of a fish still joined, but with bones removed.
d. cross-section slices of fillet
6. Which of the following is NOT an
example of mollusks?

a. oyster c. scallops
b. mussels d. lobster
6. Which of the following is NOT an
example of mollusks?

a. oyster c. scallops
b. mussels d. lobster
7. The following are the characteristics of
characteristics and market forms of shellfish
EXCEPT______________.
a. The shells of mussels are not as heavy as clamshells, yellow to orange
in color and firm but tender when cooked.
b. The lobster must be dead in the market, so it’s easy to handle.
c. Scallops are creamy white in color and have a sweet flavor.
d. Squid is somewhat chewy and are cut up or either fried quickly.
7. The following are the characteristics of
characteristics and market forms of shellfish
EXCEPT______________.
a. The shells of mussels are not as heavy as clamshells, yellow to orange
in color and firm but tender when cooked.
b. The lobster must be dead in the market, so it’s easy to handle.
c. Scallops are creamy white in color and have a sweet flavor.
d. Squid is somewhat chewy and are cut up or either fried quickly.
8. Miranda is applying as a chef in a Filipino Restaurant in their
town. She remembers when she still studying that it is important to
follow the standardize recipes for better outcome? Is it really
important to follow the standardized recipes? Why?
a. Yes. Because standardized recipes help ensure that the best possible
food items are produced every time.
b. No. Because some expert in cooking follows their own techniques in
cooking.
c. Maybe. It’s up to the chef or cook on how is she/he cook a particular
dish.
d. Yes. Because following standardized recipes can increase their salary.
8. Miranda is applying as a chef in a Filipino Restaurant in their
town. She remembers when she still studying that it is important to
follow the standardize recipes for better outcome? Is it really
important to follow the standardized recipes? Why?
a. Yes. Because standardized recipes help ensure that the best possible
food items are produced every time.
b. No. Because some expert in cooking follows their own techniques in
cooking.
c. Maybe. It’s up to the chef or cook on how is she/he cook a particular
dish.
d. Yes. Because following standardized recipes can increase their salary.
9. Why is it important to handle seafood
safely?
a. to reduce the risk of foodborne illness, often called “food
poisoning.”
b. to sell immediately in the market
c. to cook them immediately after buying
d. to deliver it right away to the costumers.
 9. Why is it important to handle
seafood safely?
a. to reduce the risk of foodborne illness, often called “food
poisoning.”
b. to sell immediately in the market
c. to cook them immediately after buying
d. to deliver it right away to the costumers.
10. Leony ‘s daughter requested Paksiw na Bangus for lunch. As
checking the fish, it still frozen so she removed it immediately in
the freezer and transfer it in the room temperature. Why is it
important to thaw the fish properly?

a. Because it will keep its natural texture, flavor, and appearance.

b. Because the fish will be cook immediately.
c. Because the fish will become more tastier when thaw properly.
d. Because it will become tasteless if you cook the frozen fish
10. Leony ‘s daughter requested Paksiw na Bangus for lunch. As
checking the fish, it still frozen so she removed it immediately in
the freezer and transfer it in the room temperature. Why is it
important to thaw the fish properly?

a. Because it will keep its natural texture, flavor, and appearance.

b. Because the fish will be cook immediately.
c. Because the fish will become more tastier when thaw properly.
d. Because it will become tasteless if you cook the frozen fish
11. Mikayla will cook Sinigang na Tilapia for dinner. She
removes the scale and make slits along the fins to remove the
viscera. Why is it important to remove the viscera of fish?

a. Because it is not good in presentation of food.

b. Because it slows down spoilage and may also prevent parasites
from moving into the fish's flesh.
c. Because it is not usual in the typical recipe of Sinigang na
Tilapia
d. None of the above statements are correct.
11. Mikayla will cook Sinigang na Tilapia for dinner. She
removes the scale and make slits along the fins to remove the
viscera. Why is it important to remove the viscera of fish?

a. Because it is not good in presentation of food.

b. Because it slows down spoilage and may also prevent parasites
from moving into the fish's flesh.
c. Because it is not usual in the typical recipe of Sinigang na
Tilapia
d. None of the above statements are correct.
12. Emerald volunteered to cook Paksiw na Galungong for their
dinner. While preparing the ingredients, her mother notices that
there is no ginger which is according to her mother is an
important ingredient in fish and seafood dish. Which of the
following is NOT the uses of ginger in fish and seafood dishes?

a. it adds aromas in the dish

b. it makes the food less fishy
c. it adds flavoring and medicine.
d. it just a habit to add ginger in the food
12. Emerald volunteered to cook Paksiw na Galungong for their
dinner. While preparing the ingredients, her mother notices that
there is no ginger which is according to her mother is an
important ingredient in fish and seafood dish. Which of the
following is NOT the uses of ginger in fish and seafood dishes?

a. it adds aromas in the dish

b. it makes the food less fishy
c. it adds flavoring and medicine.
d. it just a habit to add ginger in the food
13. Which of the following is NOT included in the reasons
why it is important to identify and prepare ingredients
according to standard recipe​?
a. It ensures that the dish turns out as intended, both in
terms of taste and texture.
b. Precise measurements help maintain consistency across
multiple batches of the same recipe.
c. There is no ingredients and time that will be wasted.
d. All of the above statements are correct.
13. Which of the following is NOT included in the reasons
why it is important to identify and prepare ingredients
according to standard recipe​?
a. It ensures that the dish turns out as intended, both in
terms of taste and texture.
b. Precise measurements help maintain consistency across
multiple batches of the same recipe.
c. There is no ingredients and time that will be wasted.
d. All of the above statements are correct.
14. Merly’s father craves for fish but they need to cook
it in healthy way is due to his health condition. The
following cooking methods are considered safe and
healthy EXCEPT__________.

a. baking c. frying
b. steaming d. microwaving
14. Merly’s father craves for fish but they need to cook
it in healthy way is due to his health condition. The
following cooking methods are considered safe and
healthy EXCEPT__________.

a. baking c. frying
b. steaming d. microwaving
15. Claire loves to eat fatty fish like salmon, tuna and mackerel
because it contains a long chain of omega-3 that is good for the
heart. The following are the different ways that need to remember
in of cooking fatty fish, which is NOT true?

a. Fat fish can be cooked by poaching.

b. Fat fish are well suited to broiling and baking.
c. The dry heat methods eliminate excessive oiliness.
d. Large fat fish like salmon, and mackerel should not be cook in fat
because it is already fatty.
15. Claire loves to eat fatty fish like salmon, tuna and mackerel
because it contains a long chain of omega-3 that is good for the
heart. The following are the different ways that need to remember
in of cooking fatty fish, which is NOT true?

a. Fat fish can be cooked by poaching.

b. Fat fish are well suited to broiling and baking.
c. The dry heat methods eliminate excessive oiliness.
d. Large fat fish like salmon, and mackerel should not be cook in fat
because it is already fatty.
16. Elsa will be going to cook Buttered Shrimp for her father’s
birthday. She just follows the cooking method in YouTube
because she is not familiar with the dish. The sauce is good but
the shrimp became tough and rubbery. Which of the following
is the reason?
a. because she cooks it in low temperature
b. because she overcooks it
c. because she cooks it in high temperature
d. because she undercooks it
16. Elsa will be going to cook Buttered Shrimp for her father’s
birthday. She just follows the cooking method in YouTube
because she is not familiar with the dish. The sauce is good but
the shrimp became tough and rubbery. Which of the following
is the reason?
a. because she cooks it in low temperature
b. because she overcooks it
c. because she cooks it in high temperature
d. because she undercooks it
17. One of the fundamentals of plating is balance where
you select foods and garnishes that offer variety and
contrast. Which of the following is not included in terms
of balance?

a. color c. shapes
b. texture d. smell of dish
17. One of the fundamentals of plating is balance where
you select foods and garnishes that offer variety and
contrast. Which of the following is not included in terms
of balance?

a. color c. shapes
b. texture d. smell of dish
18. Roxie and her groupmates will present their fish and seafood
dish for their performance task. For them to present and apply the
proper plating of their dish, they follow the guidelines to help their
plating more attractive. Which of the following is NOT included in
the guidelines of plating?

a. Keep food on the rim of the plate

b. Arrange the items for the convenience of the customer
c. Keep space between items. Each item should have its own
identity
d. Maintain unity, create a center of attention and relate
everything to it.
18. Roxie and her groupmates will present their fish and seafood
dish for their performance task. For them to present and apply the
proper plating of their dish, they follow the guidelines to help their
plating more attractive. Which of the following is NOT included in
the guidelines of plating?

a. Keep food on the rim of the plate

b. Arrange the items for the convenience of the customer
c. Keep space between items. Each item should have its own
identity
d. Maintain unity, create a center of attention and relate
everything to it.
19. How do you ensure that trimmings fish
and seafood are stored hygienically?
a. putting trimmings in room temperature
b. keeps it in the coldest part of the refrigerator.
c. cook it first then store in refrigerator
d. None of the above statements are correct
19. How do you ensure that trimmings fish
and seafood are stored hygienically?
a. putting trimmings in room temperature
b. keeps it in the coldest part of the refrigerator.
c. cook it first then store in refrigerator
d. None of the above statements are correct
20. Which of the following should Loida need to do
and consider in buying boneless bangus in advance?
a. Looks for the quantity of fish in one pack, the more fish
in a pack, much better.
b. Look for the kinds of fish used in boneless bangus.
c. Look for the “Best Before” date
d. Look for the date when it was manufactured.
20. Which of the following should Loida need to do
and consider in buying boneless bangus in advance?
a. Looks for the quantity of fish in one pack, the more fish
in a pack, much better.
b. Look for the kinds of fish used in boneless bangus.
c. Look for the “Best Before” date
d. Look for the date when it was manufactured.
21. Aimee clean their freezer and she saw the cream dory that she
used for fish fillet. She is about to cook the cream dory when she
sees that it is already expired a month ago. Is it still safe to eat food
after the expiration date?
a. Yes,when she cook it in high temperature, the bacteria dies so it is safe to eat.
b. No, consuming fish that has exceeded this date can pose a risk of foodborne
illness.
c. Yes, it is bad to waste some food so better cook it and serve.
d. No, it is not safe when someone see you cooking expired food, so better hurry
up!
21. Aimee clean their freezer and she saw the cream dory
that she used for fish fillet. She is about to cook the cream
dory when she sees that it is already expired a month ago. Is
it still safe to eat food after the expiration date?
a. Yes,when she cook it in high temperature, the bacteria dies so it is safe to eat.
b. No, consuming fish that has exceeded this date can pose a risk of foodborne
illness.
c. Yes, it is bad to waste some food so better cook it and serve.
d. No, it is not safe when someone see you cooking expired food, so better hurry
up!
22. Frozen seafood should be kept frozen, and it is a good
idea to date packages of frozen seafood so you can use the
older seafood first. This way of storing seafood is a
concept of ______________.

a. FIFO- First In. First Out c. CLAYGO- Clean As You Go

b. FIDO- First In, Dine Out d. DITO- Dine In, Take Out
22. Frozen seafood should be kept frozen, and it is a good
idea to date packages of frozen seafood so you can use the
older seafood first. This way of storing seafood is a
concept of ______________.

a. FIFO- First In. First Out c. CLAYGO- Clean As You Go

b. FIDO- First In, Dine Out d. DITO- Dine In, Take Out
23. The following are the ways in storing and
handling oyster EXCEPT_____________.
a. Keep live oyster in a cold, wet place in the cartons or sacks.
b. Store fresh shucked oysters in original container in refrigerator at 30°
to 34°F (-1° to 1°C).
c. Keep frozen oysters in freezer at 0°F (-18°C. or colder) until ready for
use
d. Keep live oyster in dry place
23. The following are the ways in storing and
handling oyster EXCEPT_____________.
a. Keep live oyster in a cold, wet place in the cartons or sacks.
b. Store fresh shucked oysters in original container in refrigerator at 30°
to 34°F (-1° to 1°C).
c. Keep frozen oysters in freezer at 0°F (-18°C. or colder) until ready for
use
d. Keep live oyster in dry place
24. Mandy’s teacher always used rubric every time they
have a performance task. What is the importance of
rubric?
a. Rubrics can help clarify your expectations and will show students how
to meet them.
b. You can write feedback in rubric where students receive through a
grading rubric can help them improve their performance on revised or
subsequent work.
c. Rubrics give students a greater chance of achieving a clear and
defined target.
d. All of the above statements are correct.
24. Mandy’s teacher always used rubric every time they
have a performance task. What is the importance of
rubric?
a. Rubrics can help clarify your expectations and will show students how
to meet them.
b. You can write feedback in rubric where students receive through a
grading rubric can help them improve their performance on revised or
subsequent work.
c. Rubrics give students a greater chance of achieving a clear and
defined target.
d. All of the above statements are correct.
25. Lorna will prepare corn and carrot as
accompaniment in her dish. Which of the following
knife cut is she going to use to produced cube
shape?

a.Chiffonade c. Chopping
b.Dicing d. Diamond
25. Lorna will prepare corn and carrot as
accompaniment in her dish. Which of the following
knife cut is she going to use to produced cube
shape?

a.Chiffonade c. Chopping
b.Dicing d. Diamond
26. Arianna decided to cook porridge. She minces onion and
garlic then she chops the chives. While doing it, she feels irritated
in the strong odor of it. Why bulb vegetables such as onion, garlic
and chives have a strong odor?
a. Because that is the original odor of onion, garlic and chives?

b. Because of the sulfur compound that gives strong odor to the onions, garlic
and chives.
c. Because of the glutamic acid that found in the large number of vegetables.

d. Because we expect the bulb vegetables smells like that.

26. Arianna decided to cook porridge. She minces onion and
garlic then she chops the chives. While doing it, she feels irritated
in the strong odor of it. Why bulb vegetables such as onion, garlic
and chives have a strong odor?
a. Because that is the original odor of onion, garlic and chives?

b. Because of the sulfur compound that gives strong odor to the onions, garlic
and chives.
c. Because of the glutamic acid that found in the large number of vegetables.

d. Because we expect the bulb vegetables smells like that.

27. Josephine is always complaining about her gout and
the doctor said that she needs to eat vegetables rich in
Vitamin B complex. Which among the group of vegetables
are she going to eat?
a. bell peppers lettuce potatoes dark green and yellow
vegetables
b. wheat bran, whole grain breads and cereals, cabbage,
carrots, Brussels sprouts
c. ampalaya tops, kulitis, pepper leaves, saluyot,dried beans
d. alugbati, kalabasa leaves, malunggay, petchay, sili leaves
27. Josephine is always complaining about her gout and
the doctor said that she needs to eat vegetables rich in
Vitamin B complex. Which among the group of vegetables
are she going to eat?
a. bell peppers lettuce potatoes dark green and yellow
vegetables
b. wheat bran, whole grain breads and cereals, cabbage,
carrots, Brussels sprouts
c. ampalaya tops, kulitis, pepper leaves, saluyot,dried beans
d. alugbati, kalabasa leaves, malunggay, petchay, sili leaves
28. Mikayla ask her mother to cook her favorite pancit for
snack. Her mother agreed to her but she needs to help her in
cutting the vegetable first. Which of the following knife cuts is
she going to apply?

a. Julienne for the carrots, chiffonade for cabbage, bias for

beans
b. Rondelle for carrots, chop for cabbage, oblique for beans
c. Oblique for carrots, paysanne for cabbage, chiffonade for
beans
d. Cube for carrots, lozenge for cabbage, julienne for beans
28. Mikayla ask her mother to cook her favorite pancit for
snack. Her mother agreed to her but she needs to help her in
cutting the vegetable first. Which of the following knife cuts is
she going to apply?

a. Julienne for the carrots, chiffonade for cabbage, bias for

beans
b. Rondelle for carrots, chop for cabbage, oblique for beans
c. Oblique for carrots, paysanne for cabbage, chiffonade for
beans
d. Cube for carrots, lozenge for cabbage, julienne for beans
29. Sandra will cook corn and carrot vegetable. Which of
the following explains the importance of thawing frozen
vegetables?

a.So that the food can be eaten or prepared to be served.

b.It removes the ice from the food.
c.It melts down the ice.
d.You can serve as is from the freezer to table.
29. Sandra will cook corn and carrot vegetable. Which of
the following explains the importance of thawing frozen
vegetables?

a.So that the food can be eaten or prepared to be served.

b.It removes the ice from the food.
c.It melts down the ice.
d.You can serve as is from the freezer to table.
 30. Minerva loves to eat dried vegetables; it is tastier
and have long shelf life. Why dried vegetables prolong
their shelf life?
a. Because dried vegetables can be also pulverized in the future

b. Because dried vegetables can be lighter than the others.

c. Because removing water inhibits the growth of bacteria that can

otherwise promotes spoilage.
d. Because drying method can make the vegetable dry and use for future
purposes.
 30. Minerva loves to eat dried vegetables; it is tastier
and have long shelf life. Why dried vegetables prolong
their shelf life?
a. Because dried vegetables can be also pulverized in the future

b. Because dried vegetables can be lighter than the others.

c. Because removing water inhibits the growth of bacteria that can

otherwise promotes spoilage.
d. Because drying method can make the vegetable dry and use for future
purposes.
31. Which of the following is NOT a
characteristic of fresh vegetables?
a.This are vegetable that stock in the storage room and wait
until it become expensive in the market.
b.It doesn’t undergo in any processing from the time it was
harvested.
c. It remains the same state where they are harvested.
d.They are the newly harvested vegetables.
31. Which of the following is NOT a
characteristic of fresh vegetables?
a.This are vegetable that stock in the storage room and wait
until it become expensive in the market.
b.It doesn’t undergo in any processing from the time it was
harvested.
c. It remains the same state where they are harvested.
d.They are the newly harvested vegetables.
32. Apol has an assignment in TLE Cookery 10 about
making a recipe. The following are the common parts of
recipe EXCEPT______________.

a. Name of dish
b. Measurements and name of ingredients
c. the pricelist of ingredients
d.d. Procedure of cooking
32. Apol has an assignment in TLE Cookery 10 about
making a recipe. The following are the common parts of
recipe EXCEPT______________.

a. Name of dish
b. Measurements and name of ingredients
c. The pricelist of ingredients
d.Procedure of cooking
34. Andrei and his girlfriend went to the newly open restaurant
in their town. They are looking for the list of food or dish
available before they order. Andrei and his girlfriend are
looking for ___________.

a.pricelist c. menu
b.recipe d. ingredients
34. Andrei and his girlfriend went to the newly open restaurant
in their town. They are looking for the list of food or dish
available before they order. Andrei and his girlfriend are
looking for ___________.

a.pricelist c. menu
b.recipe d. ingredients
35. Angie cooks vegetable in dry heat method
using oil. Angie is going to _______________.

a. steam c. fry
b. boil d. broil
35. Angie cooks vegetable in dry heat method
using oil. Angie is going to _______________.

a. steam c. fry
b. boil d. broil
36. Cooking vegetables in dry heat using
oil is called_______________.

a. steaming c. frying
d. steaming d.
broiling
36. Cooking vegetables in dry heat using
oil is called_______________.

a. steaming c. frying
d. steaming d.
broiling
37. The following are the things need to remember
in cooking vegetables EXCEPT____.
a. Prepare vegetable as close to service time as possible and in small
quantities.
b. If the vegetable must be cooked ahead, undercooked slightly and chill
rapidly.
c. Never use baking soda with green vegetable.
d. Cut vegetable in different sizes before cooking.
37. The following are the things need to remember
in cooking vegetables EXCEPT____.
a. Prepare vegetable as close to service time as possible and in small
quantities.
b. If the vegetable must be cooked ahead, undercooked slightly and chill
rapidly.
c. Never use baking soda with green vegetable.
d. Cut vegetable in different sizes before cooking.
 38. Mandy is a fitness enthusiast; she didn’t eat process food
and anything with oil. She just wants to steam her vegetables
because this is the best cooking method for everybody. Why
steaming is considered as the best cooking method?
a. Because it is easier to prepare and assemble
b. Because it saves electricity compare of the other cooking method that
requires long period of time.
c. Because it is very convenient to the users.
d. The steaming method does not require cooking with oil therefore it
avoids producing unwanted fats.
38. Mandy is a fitness enthusiast; she didn’t eat process food
and anything with oil. She just wants to steam her vegetables
because this is the best cooking method for everybody. Why
steaming is considered as the best cooking method?
a. Because it is easier to prepare and assemble
b. Because it saves electricity compare of the other cooking method that
requires long period of time.
c. Because it is very convenient to the users.
d. The steaming method does not require cooking with oil therefore it
avoids producing unwanted fats.
39. Ranz and his friends went to a beach outing, they
decided to buy pork chop and grill it for their dinner.
What particular sauce is the perfect accompaniment for
grilled or roasted red meat?

a.tomato sauce c. brown

sauce
b.bechamel d. velouté
39. Ranz and his friends went to a beach outing, they
decided to buy pork chop and grill it for their dinner.
What particular sauce is the perfect accompaniment for
grilled or roasted red meat?

a.tomato sauce c. brown

sauce
b.bechamel d. velouté
40. Sharon ordered Lumpiang Sariwa in the restaurant, she
called the waiter immediately because they forget to serve the
sauce. Why sauce is important in any dish?

a. Because sauces are included in the menu, it should not be missed.

b. Because sauces provide flavor, moisture and contrast in texture and
color.
c. Because sauces are included in the bill so it should be there.
d. All of the statements are correct.
40. Sharon ordered Lumpiang Sariwa in the restaurant, she
called the waiter immediately because they forget to serve the
sauce. Why sauce is important in any dish?

a. Because sauces are included in the menu, it should not be missed.

b. Because sauces provide flavor, moisture and contrast in texture and
color.
c. Because sauces are included in the bill so it should be there.
d. All of the statements are correct.