Republic of the Philippines

Department of Education
Region III
Division of Nueva Ecija

FOURTH PERIODICAL TEST

TLE (COOKERY 10)

Name: _______________________________________________ Score: __________

Year & Section: _____________________________________ Date: ___________

I. MULTIPLE CHOICES (50 pts.)

Directions: Read, comprehend and answer each of the following statements/questions carefully. Write your answer on the space
provided for.

_________1. Veal can produced from either sex and any breed of what animal?
A. calf B. deer C. hog D. sheep
_________2. Which of the following market forms of meat does not undergo chilling?
A. cured meat B. fresh meat C. frozen meat D. processed meat
_________3. What part of the meat helps you identify the less tender cuts?
A. bone B. fat C. flesh D. ligament
_________4. What part of the meat has the greatest amount of quality protein?
A. Bone B. Fat C. Flesh D. Collagen
_________5. Which of the following meat cuts requires long and slow cooking temperature?
A. less tender B. tender C. slightly tough D. tough
_________6. A butcher is a person who slaughter animals and sell their meats. What 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
_________7. Which of the cooking methods does not belong to dry heat method?
A. baking B. Broiling C. roasting D. stewing
_________8. What do you call the cooking method when meat is cooked in steaming liquid, and bubbles are breaking on the surface?
A. boiling B. Broiling C. roasting D. stewing
_________9. What is an oil-acid mixture which is used to enhance the flavor of meat.
A. brine solution B. marinade C. soy sauce and vinegar D. salt and calamansi
_________10. Which of the following tools is used for carving?
A. cleaver knife B. fork C. slicer D. razor knife
_________11. To which meat cut do internal organs belong?
A. less tender cuts B. tender cuts C. tough cuts D. variety cuts
_________12. Mrs. Santos bought a lot of meats in the supermarket. Where should she store the meat products to avoid spoilage?
A. crisper B. cold shelf C. dry shelf D. freezer
_________13. Your mom asked you to cook “beef broccoli” because it is her favorite. You need to buy the tenderest meat that suit for
the dish. Which of the following cut of beef will you use?
A. chunk B. round cut C. sirloin D. tenderloin
_________14. When buying meat, what should you first consider?
A. brand B. price C. quality D. round cut
_________15. What is your primary consideration when storing goods?
A. expiration date B. fragility C. quantity D. size
_________16. These are taken from the internal organs of animals.
A. less tender cuts B. tender cuts C. tough cuts D. variety cuts
_________17. A slaughtered animal is called ______________.
A. a carabeef B. a carcass C. a pork D. a poultry
_________18. The most common method of preserving meat is________________.
A. Curing B. drying C. refrigerating D. salting
_________19. In this method, salt, sugar, potassium or sodium nitrate etc. are used in preserving meat by drying
A. curing B. dehydration C. freezing D. salting
_________20. The following are the characteristics of good quality pork, except ___.
A. breast is plump B. flesh is pink C. no foul odor D. texture is fine and firm
_________21. A tool used for cutting through bones.
A. butcher knife B. chef knife C. cleaver D. utility knife
_________22. Identify the task that is unsafe to perform with a knife.
A. slicing tomatoes B. dicing potatoes C. opening bags, boxes or cans D. chopping onions
_________23. A knife used for general purposes.
A. Butcher knife B. Chef knife C. Cleaver D. Utility knife
_________24. It is used in carving roasts chicken and duck.
A. Carving knife B. Cleaver knife C. Slicer D. Utility knife
_________25. Used for cutting, trimming raw meats.
 A. butcher knife B. chef knife C. cleaver D. utility knife
_________26. It is the most commonly consumed meat worldwide. It can be eaten both freshly cooked and preserved. Meat of swine is
called:
A. Beef B. Carabeef C. Chevon D. Pork
_________27. To brush or pour melted fat or cooking juices over food as it cooks. This keeps food moist and adds color and flavor.
A. Braise B. caramelized C. baste D. brushing
_________28. Deer meat is called:
A. Pork B. Carabeef C. Chevon D. Beef
_________29. Meat of cattle over 1 year old
A. Carabeef B. Beef C. Chevon D. Pork
_________30. Meat of sheep is called:
A. Lamb B. Carabeef C. Pork D. Chevon
_________31. You’re about to cook steaks for dinner and it is more pleasing if the cut of the meats were accurate. What kitchen tool
should you use?
A. Butcher knife B. Cleaver C. Scimitar or steak knife D. Paring
_________32.This kitchen tool is use for cutting, sectioning, and trimming raw meats.
A. Cleaver B. Scimitar or steak knife C. Butcher knife D. Channel knife
_________33. Protein coagulates when it is heated. It becomes firmer and loses moisture. When protein has coagulated to the desired
degree, the meat is said to be done. How much protein thus the muscle tissue of a meat have?
A. 20% B.25% C.88% D.2%
_________34. It plays a necessary part in the complex reaction, called the maillard reaction, which takes place when meats are browned
by roasting, broiling or sautéing.
A. Carbohydrates B. Fats C. Protein D. Oils
_________35. These are network of proteins that bind the muscle fibers of meat together.
A. Connective tissue B. Muscle tissue C. collagen D. Fats
_________36. White connective tissue that dissolves or breaks down by long, slow cooking with liquid is called __________.
A. Muscle tissue B. Connective tissue C. collagen D. Fats
_________37.You were assigned to cook lunch for the family. What should you add to enhance the flavour of your dish ?
A. Oil B. Veggies C. seasoning D. Vinegar
_________38. What do you call a meat that is recently slaughtered, has not been preserved or frozen.
A. Processed meat B. Fresh meat C. frozen meat D. Cured meat
_________39. Meat that has been preserved by chemical process.
A. Processed meat B. Fresh meat C. frozen meat D. Cured meat
_________40. Cooking method which refers to any cooking technique where the heat is transferred to the food item without using any
moisture.
A. Dry heat method B. Moist cooking C. baking D. Sautéing
_________41. In plating it is important play with colors, shapes and textures to ensure diners are not overwhelmed. The presentation
should never overpower flavor and function. You must remember to ________________.
A. Balance the dish B. combining colors C. over garnish D. Taste the dish
_________42. 4. Use attractive platter presentation made of metals, mirrors, plastic or wood, and
A. china B. pan C. platter D. Iron
_________43. The act of serving or arranging portions of the main food item artistically.
A. slicing B. garnishing C. setting D. Decorating
_________44. This is the most common method of preserving meat. Drying involves the reduction of the original 70% of water content
of the meat to about 15%.
A. Salting B. smoking C. drying D. Processing
_________45. Meat is stored at a temperature range of 2 to 10ºC to retard mold and bacterial growth for a limited period.
A. Chilling B. smoking C. drying D. refrigerating
_________46. In this method, salt, sugar, potassium or sodium nitrate, and other curing elements such as ascorbic acid, phosphate
blend, and spices are used to prolong the keeping quality of meat.
A. Curing B. refrigerating C. Chilling D. Smoking
_________47. The process involves the removal of moisture from the meat tissues by transforming the moisture content into ice and
gas. The product to be dried is first frozen and the ice is sublimed from the frozen mass, removing 98% of the water content.
A. Freezing B. Canning C. Freeze drying D. Smoking
_________48. Meat preserved is packed in sealed cans or jars which are subjected to a temperature of 100ºC and above 5-7 kilo
pressured for a specific period of time.
A. Freezing B. Canning C. Freeze drying D. Smoking
_________49. It is the best preventive measure against food-borne diseases; means keeping bacteria out of food through personal
hygiene and proper handling procedures. It also means keeping the food at proper temperatures so bacteria already present do not
have much chance to multiply.
A. sanitation B. prevention C. cleaning D. Planning

_________50. When planning and cooking for people allergic to foods you often eat, you must review safety routines carefully to avoid
.
A. cross-contamination
B. B. serving a meal without a variety of color
C. serving a meal without a variety of texture
D. going over budget
PREPARED BY:

MICHELLE V. FRANCISCO MARY ANN M. LARROSA

T–I T-I
T.A. Dionisio National High School T.A. Dionisio National High School
Malapit, San Isidro, Nueva Ecija Malapit, San Isidro, Nueva Ecija

CHECKED BY:

CATALINA S. PATIAG, Ph.D. WINDSOR B. FLORES, Ph.D. LAVERNE A. LADIGNON, JR.

EPS – I (EPP/TLE/HE) EPS – I (Agriculture) OIC ,EPS – I (ICT)

REVIEWED BY:

JAYNE M. GARCIA, Ed. D.

OIC, Chief CID

APPROVED BY:

RONALDO A. POZON, Ph. D. CESO V

Schools Division Superintendent