Republic of the Philippines

Department of Education
REGION III-CENTRAL LUZON
SCHOOLS DIVISION OF ZAMBALES
CANDELARIA SCHOOL OF FISHERIES
Purok 7, Sinabacan, Candelaria 2212, Zambales

Name: _____________________________ Score: _________

Grade & Sec: ________________________ Date: __________
Subject-Teacher: Mrs. Lucille E. Paglingayen

QUARTER III EXAM

in COOKERY G10
SY 2021-2022

I. Direction: Write the CAPITAL LETTER that corresponds to your answer on the space provided before
the number.

______1. 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
______2. 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 C. Sugar
C. Glutamic acid D. Sulfur compounds
______3. Which tool is used to drain excess water after washing vegetables?
A. Bowls C. Steamer
B. Colander D. Utility tray
______4. Which of the following is cooking by placing blanched or raw vegetables in the pan, adding liquid
(stock, water, wine) then covering and cooking it slowly?
A. Boiling C. Braising
B. Baking D. Sautéing
______5. Which fat soluble compound is responsible for the green coloring of plants?
A. Anthocyanins C. Chlorophyll
B. Carotenoids D. Lycopene
______6. Mrs. Cabrillas needs more supply of Vitamin A. which of the following will she eat to give her the
nutrient she needs?
A. Alugbati C. Lettuce
B. Potatoes D. Saluyot
______7. Which of the following plating styles is not a classic arrangement?
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.
______8. Chef Shaneshan will cook chopsuey. She is about to remove the hard core of a cabbage. Which of
the following knife will she use?
_________________________________________________________________________________________________
Candelaria School of Fisheries
Purok 7, Sinabacan, Candelaria, 2212, Zambales
09171707894
[email protected]
 A. Butcher knife C. Cutting knife
B. Channel knife D. Paring knife
______9. What kind of knife is used in removing the hard core of a cabbage?
A. Butcher knife C. Cutting knife
B. Channel knife D. Paring knife
______10. At what temperature in a dry, dark place should potatoes and onions be stored?
A. 50 – 650F C. 60 – 850F
B. 40 – 450F D. 70 – 950F
______11. Which of the following vegetables is cooked uncovered?
A. Fruit vegetables C. Roots and tubers
B. Green vegetables D. Yellow vegetables
______12. Taehyung needs more supply of Vitamin A. Which of the following will he eat to give him the
nutrient he needs?
a. Alugbati c. lettuce
b. potatoes d. Saluyot
______13. Which tool is used to drain excess water after washing vegetables?
a. Bowls c. Steamer
b. Colander d. Tray
______14. Al dente is an Italian phrase that means .
a. to the tooth c. to the tounge
b. To the hand d. to the taste
______15. Which kind of fish has no internal bone structure?
A. Fin fish C. Round fish
B. Freshwater fish D. Shell fish
______16. Which of the following fish is high in fat?
A. Bass C. Mackerel
B. Cod D. Red Snapper
______17. Which of the following fish is low in fat?
A. Cod C. Trout
B. Salmon D. Tuna
______18. Which market form of fish is viscera, head, tail and fins are removed?
A. Butterfly C. Fillet
B. Dressed D. Sticks
______19. Which of the following is a freshwater fish?
A. Bluefish C. Grouper
B. Cat fish D. Sole
______20. Which market form of fish are both sides of a fish still joined but bones are removed?
A. Butterfly C. Fillet
B. Drawn D. Steak
______21. Which of the following is the second step in scaling whole fish?
A. Begin to rake the scales from the tail towards the head.
B. Remove the scales on both sides of the fish.
C. Hold the fish down firmly with your hand near its head.
D. Lay your fish flat on the board.
______22. Which of the following is the third step in opening an oyster?
Candelaria School of Fisheries
Purok 7, Sinabacan, Candelaria, 2212, Zambales
09171707894
[email protected]
 A. Cut muscle from bottom cup.
B. Insert oyster knife at hinge slowly but firmly
C. Push knife into oyster and slice muscle from top shell
D. Twist knife handle to open the oyster.
______23. Which of the following is a characteristic of a fresh fish?
A. With fresh and foul odor
B. Eyes are dull, shiny and bulging
C. Gills are pink or red
D. Flesh shrink when pressed
______24. How many colors is suggested on a plate to make it balance?
A. Four to five C. Three to four
B. One to two D. Two to three
______25. Which of the following seafood is cooked just enough to heat to keep it juicy and plump?
A. Fat fish C. Flat fish
B. Lean fish D. Shellfish
______26. Which of the following enhances baked fish when served?
A. Butter C. Lemon
B. Cream D. Sauce
______27. What cooking method is suited to fat fish.
A. Baking C. Deep -frying
B. Boiling D. Sautéing
______28. Which is basted to baked lean fish to help prevent it from drying up.
A. Butter C. Soy sauce
B. Cream D. Tomato sauce
______29. It is along chain-like molecule, sometimes called the linear fraction.
a. Amylopectin c. gel
b. Amylose. d. starch
______30. To what family does cucumber belongs?
a. Gourd family c. Fruit vegetables
b. Seed and pods d. Cabbage family
______31. In cooking cereals, what is the best boiling temperature?
a. 122°F c. 212°F
c. 221°F d. 211°F
______32. Liam bought cabbage but it has so many insects. What shall he do to remove it?
a. soak in water for 30 minutes. c. refrigerate for 2 days.
b. Boil fo 15 minutes. d. Dry for 2 hours.
______33. Cereals can provide the body with the following nutrients, EXCEPT:
a. Protein c. Water
b. Fat d. Niacin
______34. It is a market form of fish in which the viscera, scales, head, tail and fins are removed.
a. Drawn c. Fillets
b. Dressed d. Steaks
______35. What market form of fish will you use if you want to debone a milkfish?
a. Drawn c. Fillets
b. Dressed d. Steaks
Candelaria School of Fisheries
Purok 7, Sinabacan, Candelaria, 2212, Zambales
09171707894
[email protected]
______36. Jungkook wants to cook Stir Fried Mixed Vegetables. What basic knife cut he will use to
mushroom and carrots?
a. Julienne c. mincing
b. Bias d. Dicing
______37. Angel hai or vermicelli are better served with .
a. heavier sauces c. chunkier sauces
b. thin sauces d. soups
______38. It is a cold-blooded animal typically with backbone, fins, and gills.
a. Fin fish c. Mollusks
b. Shell fish d. Crustaceans
______39. What do you call to the upper part of fish in which the dorsal fins are intacted?
a.Lateral line c. Caudal surface
b. Dorsal surface d. ventral surface
______40. Which of the following fish has no internal bone structure?
a. Finfish c. Roundfish
b. Freshwater fish d.Shellfish
______ 41. It has resistance to flow and can increase in thickness or consistency.
a. retrogradation c. viscosity
b. syneresis d. gelatinization
______42. What cooking method is suited to fat fish?
a. Baking c. Deep-frying
b. boiling d. sautéing
______43. Taehyung needs more supply of Vitamin A. Which of the following will he eat to give him the
nutrient he needs?
a. Alugbati c. lettuce
b. potatoes d. Saluyot
______44. Which tool is used to drain excess water after washing vegetables?
a. Bowls c. Steamer
b. Colander d. Tray
______45. Al dente is an Italian phrase that means .
a. to the tooth c. to the tounge
b. To the hand d. to the taste
______46. FIFO stands for .
a. First In First Out c. First In First Out
b. Fan In Fan Out d. Fit In Fit Out
______47. This nutrient helps body to form red blood cells.
A. Vitamin C c. Fiber
b. Folate d. Vitamin A
______48. Where does octopus and squid belong?
a. Bivalves c. cephalopods
b. Univalves d. Crustaceans
______49. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the
following liquids is a by-product after the different food stuffs have been simmered?
A. glaze C. stock
B. sauce D. water
Candelaria School of Fisheries
Purok 7, Sinabacan, Candelaria, 2212, Zambales
09171707894
[email protected]
______50. What kind of stock uses fish as its main ingredient?
A. brown stock C. glace viande
B. fish stock D. ham stock

GOOD LUCK!

Prepared by:

LUCILLE E. PAGLINGAYEN
Teacher II

Checked by:

WILMA M. BRADE,EdD.
Head Teacher III

Noted:

EMMA L. BAYONA, EdD

Principal IV

Candelaria School of Fisheries

Purok 7, Sinabacan, Candelaria, 2212, Zambales
09171707894
[email protected]