DIAGNOSTIC TEST

GRADE 12 – COOKERY
 
Name: __________________________________________Score: _____________________
Grade and Section: ________________________________ Date: ______________________
 
 
A. Multiple Choice.
Directions:  Read the following questions carefully and choose the letter that best describes the statement.
 
1. Which of the following is the right step by step procedures in manual dishwashing?
A. Drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash dishes.
B. Rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes
C. Scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes
D. Scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry dishes
2. Which of the following parts of an egg is produced by the oviduct and consist of four alternating layers of
thick and thin consistencies?
A. Air cell
B. Albumen
C. Germinal Disc
D. Yolk
3. Which of the following vitamins is NOT found in eggs?
A. B1
B. C
C. D
D. K
4. The appearance of egg is important for consumer appeal. ON what basis are shells evaluated?
A. cleanliness, shape, texture and soundness
B. grade, texture, cleanliness, shape
C. shape, texture, cleanliness and size
D. texture, soundness, size and cleanliness
5. Which of the following market forms of eggs is seldom used in cooking?
A. Dried egg
B. Fresh egg
C. Frozen egg
D. Shelled egg
6. Which of the following raises coagulation temperature producing softer, weaker gel when added to egg used
in culinary?
A. Alkali
B. Salt
C. Sugar
D. Vinegar
7. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking
until the egg holds its shape?
A. Fried egg
B. Poached egg
C. Scrambled egg
D. Soft-boiled egg
8.  Which of the following tools is not used in cooking omelet?              
A. Bowls
B. Fork
C. Sauté pan
D. Skimmer
9. Which of the following is true in plating egg dishes?  
A. Choose serving dish small enough to let each food item stand out
B. Play with color and texture
C. Protein dish should cover half of the plate
D. Use even numbers in setting the dish.
10. Which of the following sources of starch is rarely used in manufacturing food starch?
A. Cassava
B. Corn
C. Potato
 D. Rice
11. Which of the following changes in starch during cooking is the resistance to flow; increase in thickness or
consistency?
A. Dextrinization
B. Gelatinization
C. Retrogadation
D. Viscosity
12. Which of the following is suggested if you will hold pasta for a short time for later service?  
A. Cook pasta ahead of time and chill
B. Drain and add sauce
C. Drain, toss with a small amount of oil, cover and hold in warmer
D. Undercook slightly the pasta
13. Which is the process of making a new product to be sold to the customers?      
A. Product Analysis
B. Product Conceptualization
C. Product Development
D. Product Implementation
14. This is a meaningful and unforgettable statement that captures the essence of your brand.      
A. Branding
B. Product Naming
C. Tagline
D. Unique Selling Proposition
15. What managerial tool is used to assess the environment to gather important information for strategic
planning?      
A. Environmental Scanning
B. SWOT Analysis
C. Survey Analysis
D.WOTS Analysis
16. What animal produces veal meat?        
A. Calf
B. Deer
C. Hog
D. Sheep
17. Which of the following market forms of meat does not undergo chilling?    
A. Cured meat
B. Fresh meat
C. Frozen meat
D. Processed meat
18. What part of the meat helps you identify the less tender cuts?        
A. Bone
B. Fat
C. Flesh
D. Ligament
19. What part of the meat has the greatest amount of quality protein?    
A. Bone
B. Fat
C. Flesh
D. Ligament
20. Which of the following meat cuts requires long and slow cooking temperature?        
A. Less tender
B. Slightly tough
C. Tender
D. Tough
21. Which of the following is a long – bladed hatchet or a heavy knife used by a butcher?      
A. Butchers knife
B. Chopper knife
C. Cleaver knife
D. Set of slicing knife
22. Which of the cooking methods does not belong to dry heat method?          
A. Baking
B. Broiling
C. Roasting
 D. Stewing
23. What do you call to the cooking method when meat is cooked in steaming liquid in which bubbles are
breaking on the surface?      
A. Boiling
B. Broiling
C. Roasting
D. Stewing
24. Which is an oil-acid mixture used to enhance the flavor of meat?      
A. Brine solution
B. Marinade
C. Soy sauce and vinegar
D. Salt and calamansi
25. Which of the following tools is used for carving?            
A. Cleaver knife
B. Fork
C. Slicer
D. Razor knife 26
26. To which meat cut do internal organs belong?    
A. Less tender cuts
B. Tender cuts
C. Tough cuts
D. Variety cuts
27. Where should meat products be stored?      
A. Crisper
B. Cold shelf
C. Dry shelf
D. Freezer
28. Which of the following is the tenderest cut of beef?    
A. Chunk
B. Round cut
C. Sirloin
D. Tenderloin
29. Which will you consider first when buying meats?
A. Brand
B. Price
C. Quality
D. Round cut
30. What is your primary consideration when storing goods?  
A. Expiration date
B. Fragility
C. Quantity
D. Size
31. What do you call to young immature pigeon of either sex with extra tender meat?
A. Duck
B. Fryer
C. Rooster
D. Squab
32. To what part of poultry does breast meat belong?
A. Dark meat
B. Tough meat
C. Variety meat
D. White meat
33.  Which of the following characteristics is a good quality of a live poultry?
A. Free from pin feathers and shows no cuts
B. Eyes are clear
C.Is heavy and the skin is watery
D. Thighs are well-developed
34.   What do you call to a young chicken that is usually 9 to 12 weeks of?  
A. Fryer
B. Hen
C. Roaster
D. Stag
35.   How many days should a whole chicken be refrigerated?  
A. 1 day
B. 1 to 2 days
C. 2 to 4 days
D. 3 to 4 days
36. How do you classify the fleshy part of chicken like breast?
A. Entrails
B. Dark meat
C. Viscera
D. White meat
37.  What cookery method is used for a matured poultry?  
A. Boiling
B. Frying
C. Roasting
D. Stewing
38. What cookery method is suitable for the less tender cuts?  
A. Boiling
B. Frying
C. Roasting
D. Stewing
39.  What is the best cooking temperature for poultry?  
A. High temperature
B. Low temperature
C. Low to moderate temperature
D. Moderate temperature
40.  What factor affects the poultry meat ‘s tenderness and juiciness?  
A. Age
B. Cookery
C. Cuts
D. Sex
41. 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
B. Glutamic acid
C. Sugar
D. Sulfur compounds
42. What is a way of cooking by placing blanched or raw vegetables in the pan, adding liquid (stock, water,
wine) then covering and cooking it slowly.      
A. Boiling
B. Baking
C. Braising
D. Sautéing
43. Which of the following plating styles is not a classic arrangement?
A. Starch or vegetable item is heaped in the center while the main item is sliced and lean up against it.
B. The main item is in the center, with vegetable distributed around it.
C. The vegetable item is n the rear and main item, starch item and garnish at the front.
D. The main item is in the center with neat piles of vegetables carefully arranged around.
44. Which of the following vegetables is cooked uncovered?  
A. Fruit vegetables
B. Green vegetables
C. Roots and tubers
D. Yellow vegetables
45. Which of the following is a freshwater fish?  *
A. Bluefish
B. Cat fish
C. Grouper
D. Sole
46. Which is the market form of fish where both sides of a fish is still joined but bones are removed?  
A. Butterfly
B. Drawn
C. Fillet
D. Steak
47. 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 red or pink
D. Flesh shrink when pressed
48. Which of the following seafood is cooked just enough to heat to keep juicy and plump?  
A. Fat fish
B. lean fish
C. Flat fish
D. Shellfish
49. Which of the following is a cooking method suited to fat fish?
A. Baking
B. Boiling
C. Deep frying
D. Sautéing
50. What is used to baste lean fish to help prevent them from drying up.  
A. Butter
B. Cream
C. Soy sauce
D. Tomato sauce
 COURSE AREA: Cookery 12
Most No. Revised Blooms (R, U, Ap, An, E, C) and Knowledge
Essential Instructional of % Of Dimension (F, C P, M)
Learning time Item Items
R U Ap An E C
Competencies s
Quarter I 15 30% 2,3,5,8, 4,7, 11,   1,6,13,14 9  
Egg, Cereals 10,15
and Starch
Dishes
Lesson 1
Prepare Egg
Dishes
LO 1 Perform
Mise en Place
LO 2 Prepare
and Cook egg
Dishes
LO3 Present
Egg dishes
LO 4 Storing
Egg Dishes
 
Lesson 2
Lesson 2
Prepare
Cereals and
Starch Dishes
LO 1 Perform
Mise en Place
LO 2 Prepare
Starch and
Cereal Dishes
LO 3 Present
Starch and
Cereal Dishes
LO4 Store
Starch and
Cereal Dishes
Quarter II   10 20% 44,45 41, 40, 43, 49 42 47  
Vegetable   46,
and Seafood   47,48,
Dishes   50
Lesson 1  
Prepare  
Vegetable  
Dishes
LO1 Perform
Mise En
Place
LO 2 Prepare
Vegetable
Dishes
LO 3 Present
Vegetable
Dishes
LO4 Store
Vegetable
Dishes
Lesson 2
Prepare and
Cook
Seafood
Dishes
LO Perform
Mise En
Place
LO 2 Handle
Seafood
Dishes
LO 3 Cook
Seafood
LO 4 Plate
Present
Seafood
Dishes
LO5 Store
Seafood
Quarter III 8 16% 33, 37, 38 34, 35, 39 40    
Stocks, 36
Sauces,
Soups and
Poultry
Dishes
Lesson 1
Prepare
Stocks,
Sauces and
Soups
LO 1 Prepare
Stocks
Required for
Menu Items
LO 2 Prepare
Soups
Required for
Menu Items
LO 3 Prepare
Sauces
Required for
Menu Items  
LO 4 Store
and
Reconstitute
Stocks,
Sauces and
Soups
Lesson 2
Prepare
Poultry
Dishes
LO 1 Perform
Mise En
Place
LO2 Cook
Poultry
Dishes
LO 3
Plate/Present
Poultry
Dishes
LO 4 Store
Poultry
Quarter IV   17 34% 16, 20, 17, 22, 18, 25, 19, 26 32  
Meat Dishes 21,29, 30, 23, 24 27,28
 Lesson 1 31
Prepare and
Cook Meat
Dishes
LO1 Perform
Mise'en Place
LO 2 Cook
Meat
LO3
Plate/Present
desserts
LO 4 Store
Meat