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    TVL Cookery

    Uploaded by

    Rachel Gripon
    This document appears to be a summative test for a TVL-HE-Cookery class at San Cristobal Integrated High School in San Pablo City, Philippines. The 30 multiple choice questions test students' knowledge of vegetables, fish, seafood, cooking methods, and food presentation. Topics covered include identifying vegetables, plant pigments, vegetable preparation techniques, knife skills, vegetable nutrient profiles, fish market forms, scaling and opening seafood, assessing fish freshness, appropriate cooking methods, and elements of balanced plating.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    TVL Cookery

    Uploaded by

    Rachel Gripon
    95 views2 pages
    This document appears to be a summative test for a TVL-HE-Cookery class at San Cristobal Integrated High School in San Pablo City, Philippines. The 30 multiple choice questions test students' knowledge of vegetables, fish, seafood, cooking methods, and food presentation. Topics covered include identifying vegetables, plant pigments, vegetable preparation techniques, knife skills, vegetable nutrient profiles, fish market forms, scaling and opening seafood, assessing fish freshness, appropriate cooking methods, and elements of balanced plating.

    Original Description:

    summative test for tvl HE

    Original Title

    TVL-COOKERY

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    This document appears to be a summative test for a TVL-HE-Cookery class at San Cristobal Integrated High School in San Pablo City, Philippines. The 30 multiple choice questions test students' knowledge of vegetables, fish, seafood, cooking methods, and food presentation. Topics covered include identifying vegetables, plant pigments, vegetable preparation techniques, knife skills, vegetable nutrient profiles, fish market forms, scaling and opening seafood, assessing fish freshness, appropriate cooking methods, and elements of balanced plating.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    95 views2 pages

    TVL Cookery

    Uploaded by

    Rachel Gripon
    This document appears to be a summative test for a TVL-HE-Cookery class at San Cristobal Integrated High School in San Pablo City, Philippines. The 30 multiple choice questions test students' knowledge of vegetables, fish, seafood, cooking methods, and food presentation. Topics covered include identifying vegetables, plant pigments, vegetable preparation techniques, knife skills, vegetable nutrient profiles, fish market forms, scaling and opening seafood, assessing fish freshness, appropriate cooking methods, and elements of balanced plating.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 2

    Republic of the Philippines

    Department of Education
    REGION IV-A CALABARZON
    SCHOOLS DIVISION OF SAN PABLO CITY
    SAN CRISTOBAL INTEGRATED HIGH SCHOOL
    SAN CRISTOBAL, SAN PABLO CITY

    SUMMATIVE TEST in (TVL-HE-COOKERY)


    Name: Date:
    Teacher: Ms. Rachel Gripon Grade Level:

    Direction: Read the following questions carefully and choose the letter that best describes the statement.
    Encirle the letter of your answer.

    1. The following are example of gourd family, EXCEPT?


    A. Ampalaya B. Sweet corn C. Sayote D. Patola

    2. This is a fat soluble compound responsible for the green color of plants.
    A. Carotenoids B. Chlorophyll C. Flavonoids D. Freshness

    3. Which is not true about washing and preparing vegestables


    A. Wash all vegetables thoroughly and scrub well unpeeled vegetables, like potatoes for baking
    B. Peel the roots crops like sweet potato, carrots or taro before washing them.
    C. Wash green leafy vegetables in several changes of cold water
    D. After washing, drain well and refrigerate lightly covered to prevent drying.

    4. Cutting of vegestable by producing very fine cut usually for onions and garlic.
    A. Julienne B. Mincing C. Chopping D. Dicing

    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. 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. Sugar C. Glutamic acid D. Sulfur compounds

    7. Which tool is used to drain excess water after washing vegetables?


    A. Bowls B. Steamer C. Colander D. Utility tray

    8. 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 B. Braising C. Baking D. Sautéing

    9. Which fat soluble compound is responsible for the green coloring of plants?
    A. Anthocyanins B. Chlorophyll C. Carotenoids D. Lycopene

    10. Mrs. Cabrillas needs more supply of Vitamin A. which of the following will she eat to give her the nutrient
    she needs?
    A. Alugbati B. Lettuce C. Potatoes D. Saluyot

    11. 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.

    12. Chef Shaneshan 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. Cutting knife C. Channel knife D. Paring knife
    13. What kind of knife is used in removing the hard core of a cabbage?
    A. Butcher knife B. Cutting knife C. Channel knife D. Paring knife

    14. At what temperature in a dry, dark place should potatoes and onions be stored?
    A. 50 – 650F B. 60 – 850F C. 40 – 450F D. 70 – 950F

    15. Which of the following vegetables is cooked uncovered?


    A. Fruit vegetables B. Roots and tubers C. Green vegetables D. Yellow vegetables

    16. Which kind of fish has no internal bone structure?


    A. Fin fish B. Round fish C. Freshwater fish D. Shell fish

    17. Which of the following fish is high in fat?


    A. Bass B. Mackerel C. Cod D. Red Snapper

    18. Which of the following fish is low in fat?


    A. Cod B. Trout C. Salmon D. Tuna

    19. Which market form of fish is viscera, head, tail and fins are removed?
    A. Butterfly B. Fillet C. Dressed D. Sticks

    20. Which of the following is a freshwater fish?


    A. Bluefish B. Grouper C. Cat fish D. Sole

    21. Which market form of fish are both sides of a fish still joined but bones are removed?
    A. Butterfly B. Fillet C. Drawn D. Steak

    22. 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.

    23. Which of the following is the third step in opening an oyster?


    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.

    24. 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

    25. How many colors is suggested on a plate to make it balance?


    A. Four to five B. Three to four C. One to two D. Two to three

    26. Which of the following seafood is cooked just enough to heat to keep it juicy and plump?
    A. Fat fish B. Flat fish C. Lean fish D. Shellfish

    27. Which of the following enhances baked fish when served?


    A. Butter B. Lemon C. Cream D. Sauce

    28. What cooking method is suited to fat fish.


    A. Baking B. Deep -frying C. Boiling D. Sautéing

    29. Which is basted to baked lean fish to help prevent it from drying up.
    A. Butter B. Soy sauce C. Cream D. Tomato sauce

    30. The art of presenting food in an attractive way


    A. Cooking B. Platting C. Cutting D. Preparing

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