____1.

To preserve the delicate cell walls of frozen

vegetables, different methods of thawing can be used.
How will you thaw frozen vegetables properly?
A. By cooking directly from frozen stage
B. By running under cold water, in its packaging
C. Through microwave or stir-frying
D. All is correct
____2. Your father told you to buy fresh potatoes. How
will you choose the fresh ones?
A. It should be free from dark spots
B. It should have bright green color
C. It should not be wilted
D. It should be easily snapped
____3. Which of the following vegetables is considered
of good quality if there is no presence of holes and
powder?
A. dry seeds or legumes C. root crops
B. leafy vegetables D. vegetable pods
____4. There are different ways to cook vegetables.
What cooking technique is used to soften vegetables by
boiling it for one minute and then plunging it into iced
water?
A. baking B. blanching
C. braising D. deep-frying
____5. It is the method of cooking blanched or raw
vegetable slowly in stock/water.
A. baking B. blanching
C. braising D. deep-frying
____6. Teacher Mariel asks her students in Cookery to
classify the vegetables according to parts of plants.
Which of the following does not belong to the seed and
pods family?
A. beans B. corn C. lady finger D. spinach
____7. The price of onions in the market is getting even
higher. Which of these is not a member of onion
family?
A. celery B. garlic C. leeks D. shallots
____8. Which of the following is the proper arrangement
of the steps in preparing fresh vegetables?
I. Soaking II. Peeling III. Washing IV. Cutting
A. I,II,III,IV B. II,I,III,IV C. III,I,II,IV D. IV,I,II,III
____9. Why do we need to cut vegetables uniformly?
A. for better taste C. for fine texture
B. for even cooking D. for nice looks
____10. Belle’s mother is preparing Menudo for dinner.
She told her to cut the carrots and potatoes. Which of
these cuts should Belle apply??
A. bias B. chop C. dice D. mince
____11. Which of the following refers to the
arrangement and overall styling of food upon bringing
it to the plate?
A. Portion size C. Visual sense
B. Plating D. Professional skills
____12. Your TLE teacher told you to present the
vegetable dish following the guideline of keeping food
off the rim of the plate. Which of the following will
you do?
A. Select a plate large enough to hold food without
hanging off the edge.
B. Arrange the best side of food on the plate to avoid
letting the diner rearrange them before eating.
C. Create a center of attention and relate everything
to it.
D. Avoid making food too elaborate.
____13. Which of the following vegetables can be
placed in a glass or bowl upright with water to keep its
freshness?
A. Potato B. Ginger C. Asparagus D. Eggplant
____14. Which of the given vegetables should be stored
in a cool, dark and well-ventilated place?
A. potatoes, onions, and garlic
B. spring onions, lettuce, spinach
C. pechay, celery, bokchoy
D. cucumber, cabbage, carrots
____15. Your mother told you to keep celery, leeks,
eggplant, spinach and springs onions in its proper
storage. Where will you place it?
A. in the pantry C. in the crisper
B. in direct sunlight D. in dark, dry place
____16. Selecting foods and garnishes that offer variety
and contrast as evident on its colors, shapes, textures,
and flavors.
A. Balance C. Arrangement on the plate
B. Portion sizes D. Height
____17. Vegetables should be cooked to the right degree
of doneness. If potatoes and squash are not
overcooked and mushy, obviously it has good
________________.
A. appearance on plate C. flavor
B. color D. texture
____18. The addition of sauces to a particular dish can
transform the overall presentation of it. Which of the
following is best used as dressing for salads and goes
well with sandwiches and chips?
A. brown sauce C. tomato sauce
B. mayonnaise D. velouté
____19. Given the following ingredients, what
vegetable dish recipe can be made?
Ingredients:
450 grams zucchini trimmed
450 grams carrots, peeled and trimmed
450 grams celery root, peeled
4 T butter
A. Vegetable Tagliatele C. Vegetable salad
B. Bokchoy guisado D. Stir-fry veggies
____20. Which of the following is TRUE about plating
vegetable dish?
A. Arrange the items for the convenience of the diner.
B. Keep food off the rim of the plate.
C. Keep space between items, unless they are stacked
on one another.
D. All of the above
____21. Your TLE teacher told you to assess your own
performance task in cooking vegetable dish. What
assessment tool should you use to evaluate your
output?
A. rubric B. graph C. measuring tape D. table
____22. You are assigned to make a rubric in
evaluating a performance task in preparing/cooking of
vegetable dish. Which of the following should you
placed under the criterion of work habits?
A. Observed sanitary measures in handling tools and
ingredients.
B. Vegetables used are of good quality.
C. Principles of height is evident.
D. Neatness and orderliness in the plating of vegetable
dish was observed.
____23. Seafood includes fish and shellfish. Which of
the following refers to the various species of mollusks,
crustaceans and echinoderms?
A. fish B. seafood C. shellfish D. steak
____24. Your TLE teacher told you to remove the scales
of the fish. Which of the given tools will you use to
perform the task?
A. filleting knife C. fish scaler
B. fish bone tweezers D. kitchen scrubbing brush
____25. Your sister bought fresh galunggong from the
market. You noticed that the fish is completely intact,
as caught. What market form of fish is this?
A. dressed fish B. fillet C. steak fish D. whole fish
____26. Dondon’s mother told him to clean the
mussels, clams and oysters. Which of these tools is
best for performing the task?
A. filleting knife C. fish scaler
B. fish bone tweezers D. kitchen scrubbing brush
____27. Which of the following statement is NOT true
about fish and seafood?
A. Fish cooks very quickly, even at low heat.
B. Fish is naturally tender.
C. High heat will result to toughening of protein.
D. Overcooking of seafood can improve its flavor and
texture.
____28. Tilapia is a famous fish cultivated in the lake
of Taal in Talisay, Batangas, therefore it is classified as
_______________.
A. Saltwater fish C. Shellfish
B. Freshwater fish D. Crustacean
____29. Which of the following characteristics describes
a fresh shellfish?
A. Tightly closed shells when jostled.
B. Live or shucked oysters must have a mild, sweet
smell.
C. Scallops are creamy white in color and have a sweet
flavor.
D. All of the above
____30. Fish and seafood are perishable foods so they
should be stored carefully and used immediately. Why
do we need to handle and stored fish properly?
A. to prevent spoilage or decomposition
B. to keep the fish moist
C. to protect the fish from being bruised or crushed
D. All of the above
____31. Which of the following is the best, easiest and
most common method of thawing frozen fish and
seafoods?
A. Thawing with the use of microwave oven
B. Circulating cold water thawing method
C. Slow thawing in the refrigerator
D. None of the above
____32. To have a good result in cooking, we must
follow the correct procedure and cooking techniques in
cooking fish and shellfish. What moist heat method is
best suited for cooking lean fish?
A. Poaching C. Deep-frying
B. Steaming D. Baking
____33. The fat in fish, enables them to tolerate more
heat without becoming dry. What cooking method is
best suited for fat fish?
A. Broiling B. Baking C. A & B D. deep-frying
____34. How will you prevent splitting of fish during
grilling or broiling?
A. Score the skin with a sharp knife.
B. Brush the fish with oil or butter.
C. Sprinkle the fish with water.
D. None of the above
____35. One of the methods of cooking fish is deep-
frying. We usually breaded or battered the fish to be
fried. What is the reason of doing this procedure?
A. to prevent sticking from the frying pan
B. to provide crispy texture
C. to give flavorful and attractive coating
D. All of the above
____36. Your brother told you to clean the squid he
bought from the market. What is the first step that
you will do in performing the task?
A. Cut tentacles C. Pull off the head
B. Remove the ink sac D. Pull off the skin
____37. Which of the following is NOT true?
A. Lean fish has almost no fat, so it easily becomes
dry.
B. Broiling is the moist heat method suited in lean
fish.
C. Clams become tough and rubbery if overcooked.
D. Fat fish can tolerate more heat without becoming
dry.
____38. Which of the following refers to the art form
which involves a careful balance of creativity,
decorations or embellishment that add color and flavor
to the food?
A. garnishing B. plating
C. both A and B D. none of these
____39. When presenting and plating fish dishes, the
garnishes should be__________.
A. edible B. natural C. simple D. all of these
____40. Which of the following is referred to by this
statement: “Don’t let the main item get lost with
excessive garnish”?
A. arrangement on the plate
B. balance the portion sizes of the items on the plate
C. match portion sizes and plate
D. match portion size
____41. Which of the following is true about health and
safety procedure?
A. Personal Protective Equipment (PPE) in the food
industry is needed.
B. Spread of communicable diseases are caused by
humans alone.
C. Wash hands only after handling fish and shellfish
D. Wear any outfit in cooking
____42. FIFO must be applied for best quality of
seafoods. FIFO means _______________________.
A. Fall in, Fall out C. First in, First out
B. Fan in, Fan out D. Flight in, Flight out
____43. A rubric clearly indicates achievement criteria
across all the components of any kind of student work,
from written to oral to visual. Which of the following
should be included under the criterion of Safety.
A. Wash hands properly at the beginning and
throughout the lab.
B. Presentation of product is good and appealing.
C. Demonstrated safe and correct use of all kitchen
equipment used for the lab.
D. Preparation, cooking and clean-up were completed
in a timely manner.
____44. Which of the following is NOT a guideline in
attractive plating?
A. Arrange the items for the convenience of customer
B. Keep it simple
C. Keep food off in the rim of a plate
D. Make the food scattered
____45. Which of the following is TRUE about glazing?
A. Combine the finished sauce with egg yolk,
hollandaise sauce or lightly whipped cream.
B. Coat the fish with the sauce and run the plate under
a broiler until the sauce is golden brown
C. Arrange the fish on plates for service, coat with
sauce and serve immediately
D. Both A and B
____46. You are asked to give tips in garnishing fish
dish. Which of the following will you suggest?
A. The flavor or garnishes should blend with the food.
B. A garnish must be neatly arranged to enhance the
food and its height.
C. Color should harmonize with the food.
D. All of the above
____47. Fish and shellfish are perishable foods so they
should be stored carefully and used immediately. How
many days can fresh fish be stored?
A. 1-2 days C. 3-4 days
B. 2-3 days D. 1 week
____48. Frozen fish must be stored in _____________ or
colder.
A.-10°C B. -18°C C. 0°C D. 5°C
____49. Given the plated fish dish below; how are you
going to describe it in terms of presentation of the
finished product?

A. Excellent B. Satisfactory C. Fair D. Poor

____50. Some crustaceans lose soluble nutrients and
flavor when stored unwrapped on ice. Which of the
following should be wrapped before placing on ice to
prevent losing of soluble nutrients and flavor?
A. fish B. lobster C. oysters D. peeled shrimp