Republic of the Philippines
DEPARTMENT OF EDUCATION
Region VII, Central Visayas
Division of Cebu Province
MANDILIKIT NATIONAL HIGH SCHOOL
Mandilikit, Argao, Cebu
POST TEST IN T.L.E. 10 (COOKERY)
Directions: Read each question carefully. Choose the letter which corresponds to the correct answer. Write the letter in your
FORMATIVE TEST NOTEBOOK.
_________ 1. 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. Flavanoids B. Glutamic Acid C. Sugar D. Sulfur compounds
_________ 2. Which tools is used to drain excess water after washing vegetables?
A. Bowls B. Colander C. Steamer D. Utility tray
_________ 3. What kind of knife is used in removing the hard core of a cabbage?
A. Butcher knife B. Channel knife C. Cutting knife D. Paring knife
_________ 4. Which of the following vegetables belong to the gourd family?
A. Cucumber, pumpkin, chayote c. Avocado, eggplant, tomato
B. Cabbage, broccoli, cauliflower d. Onion, scallion, garlic
_________ 5. Which of the following vegetables is rich in carbohydrates?
A. Legumes, peas and beans c. Mushroom, tomatoes and radish
B. Nuts, olives and avocado d. Seeds, roots and tubers
_________ 6. Chef Jenny will cook chopsuey. She is about to remove the hard core of a cabbage. Which of the following knife will she
use?
A. Butcher knife B. Channel knife C. Cutting knife D. Paring knife
_________ 7. It is a method of cooking vegetables that undergoes simmering and steaming before frying.
A. Baking B. Deep-frying C. Broiling D. Braising
_________ 8. What method of cooking vegetables wherein vegetables are drained as soon as they are cooked and then cool quickly
under cold water to prevent overcooking from the residual heat?
A. Braising C. Sautéing and Pan-Frying
B. Boiling and steaming D. Baking
_________ 9. This method of cooking starchy vegetables use heat of the oven.
A. Braising C. Sautéing and Pan-Frying
B. Boiling and steaming D. Baking
_________ 10. Method of cooking vegetable wherein the blanched or raw vegetable, is placed in the pan then liquid is added (stock,
water, wine) to cover vegetables, then cooked slowly.
A. Boiling B. Baking C. Braising D. Sautéing
_________ 11. Which of the following vegetables is cooked uncovered?
A. Fruits vegetables B. Green vegetables C. Roots and tubers D. Yellow vegetables
_________ 12. Which of the following is the effect of cooking vegetables?
A. Changes in texture C. Changes in color
B. Water is either lost or absorbed D. All of the above
_________ 13. What will happen to the nutrients of vegetables when cooked?
A. Protein become more soluble C. Vitamin may be destroyed in heat like vitamin C
B. Minerals are washed into the cooking liquid or oxidized D. All of the above
_________ 14. Vegetables provide nutrients vital for health and maintenance of your body. In order to preserve optimum quality and
nutrition, vegetables are frozen and canned. How do you think frozen vegetables cooked?
A. By cooking from the frozen state. Can cook directly into the steamer or boiling salted water.
B. By using butter to enhance the flavor.
C. By draining the vegetables and placing in the pan with liquid.
D. By boiling in the long time.
__________ 15. Which of the following styles is not a classic arrangement in presenting vegetables?
A. The starch or vegetable item is heaped in the center while the main item is sliced and leaned up against it.
B. The main item in the center, with vegetable distributed around it.
C. The vegetable item in front and main item, starch item and garnish at the rear.
D. The main item is in the center with neat piles of vegetables carefully arranged around.
__________ 16. The following are guidelines in plating except__________.
A. Main item in the center with vegetables distributed around. C. Keeping food off the rim.
B. Maintaining unity. D. Making every component count.
__________ 17. This factor of food presentation shows proper cutting and cooking of vegetables.
A. Balance C. Good preparation and cooking techniques
B. Professional skills D. Portion size
__________ 18. This factor of food presentation shows ability to perform according to required standards.
A. Balance C. Good preparation and cooking techniques
B. Professional skills D. Portion size
__________ 19. This factor of food presentation shows balance in the items on the plate.
A. Balance C. Good preparation and cooking techniques
B. Professional skills D. Portion size
__________ 20. Which type of fish has no internal bone structure?
A. Fin fish B. Freshwater C. Round fish D. Shell fish
__________ 21. Which of the following fish is high in fat?
A. Bass B. Cod C. Mackerel D. Red Snapper
_________ 22. Which of the following fish is low in fat?
A. Cod B. Salmon C. Trout D. Tuna
_________ 23. Which market form of fish is viscera, head, tail and fins are removed?
A. Butterfly B. Dressed C. Fillet D. Sticks
_________ 24. Which of the following is a freshwater fish?
A. Bluefish B. Cat C. Grouper D. Sole
_________ 25. Which market form of fish are both sides of a fish still joined but bones are removed?
A. Butterfly B. Drawn C. Fillet D. Steak
_________ 26. The following are the market forms of shellfish except_______.
A. Live in the shell B. Shucked-fresh or frozen C. Canned D. None of the above
_________ 27. Fish consists of water, protein, fats and small amount of minerals and vitamins. Since fish has very little connective
tissue it means that _____________.
A. Fish does not cook very quickly, even at low heat.
B. Fish is not tender. High heat will result to softening of protein.
C. Moist-heat methods are used not to create tenderness but to preserve moistness and provide variety.
D. Cooked fish does not need to be handled very carefully.
_________ 28. Which of the following is a characteristic of a fresh fish?
A. With fresh and foul odor C. Gills are pink or red
B. Eyes are dull, shiny and bulging D. Flesh shrink when pressed
_________ 29. In handling seafood, live crabs should be kept __________.
A. Alive until cooked B. Frozen C. Thawed D. Dead
_________ 30. In handling frozen fish, frozen fish should be ___________.
A. Thawed B. Frozen C. Do not wrap D. Do not rotate
