Republic of the Philippines

HOOL
Department of Education
u City
Region VII, Central Visayas
DIVISION OF CEBU CITY

TECHNOLOGY AND LIVELIHOOD EDUCATION – COOKERY 10

NAME: _____________________________________________________ YR. & SECTION: __________________ SCORE:__________

I. Multiple Choice: In every test item you are given four choices to choose from. Select the correct answer and write
the LETTER (UPPERCASE) only of your choice on the space provided.
1. As a chief 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 B. sauce C. stock D. water

_____ 2. Which of the following stocks uses veal bone as its main ingredient?

A. Brown stock B. Ham stock C. Prawn stock D.white stock

_____ 3 . What kind of stock uses pork bone as it main ingredient?
A. Brown stock B .ham stock C.Prawn Stock D.white stock

.4. What stock uses chicken bone as the main ingredient?

_____
A. Fish stock B.ham stock C. prawn stock D.chicken stock

_____ 5. Among the different types of stock, which one is the easiest to prepare?
A. Brown stock B.fish stock C vegetable stock D .white stock
_____ 6. What stock is made by boiling prawn shell?
A. Fish stock B. Ham stock C. Prawn stock D. Vegetable stock
_____ 7. As a rule, which. should not be added to the stock because it causes saltiness
A. MSG B. Salt C. spices D. sugar
8. Mrs. Sarte will be having visitors for dinner .If she will prepare stock for their dinner,which of the following flavoring agents will
_____ she use to give aroma to the stock?
A. aromatic flavoring B. garlic C. ginger D. smoke
_____ 9. What makes the stock tasty and appetizing?
A. appearance B.color C. ingredients D. smoke

_____ 10. Which of the following is a clear soup?

A. bisques B.boullion C. cream D.puree
_____ 11. Which of the following examples is a thick soup?
A.bisques B. boullion C. consomme D. fruit
_____ 12. Which of the following is not a thickening agent?
A. flour B.grain C. rice D.salt

_____ 13. Which of the four basic sauces whose basic ingredients is milk is thickened with flour enriched with butter?
A. Hollandaise sauce B. Savory butter C.Veloute sauce D. white sauce
14. Which among the four basic sauces has a chief ingredients of chicken broth thickened with four and enriched with butter
_____
seasoning?
A. Hollandaise sauce B.savory sauce C. veloute sauce D. white sauce
_____ 15. Which of the four basic sauces has three basic ingredients like butter egg yolk and lemon juice with seasoning for accent?
A. Hollandaise sauce B. Savory butter C. Veloute sauce d.white sauce
16. Which of the four basic sauces has three basic ingredients like butter that is creamed and blended with other ingredients to
_____
give individual flavor?
A. Hollandaise sauce B. Savory butter C.Veloute sauce C. White sauce
_____ 17. Which of the following is not a thickening agents?
A. Dairy cream B. egg C. flour D.spice
_____ 18. What do you call the birds that are hunted for food?
A. game B. livestock C. poultry D. swine
_____ 19. What do you call a desexed male chicken usually under 8 months old?
A. broiler B. capon C. hen D..rooster
20.
_____ 21. Which of the following classes of poultry is on sale especially during the Christmas Holiday?
A. Broiler B capon C. jumbo broiler D. roaster
22. A young immature pigeon of either sex with extra tender meat is called?
_____
A. duck B. fryer C. rooster D. squab
_____ 23. Poultry is composed of different parts .To which of the following doe’s breast meat belong?
A .dark meat B. tough meat C. variety meat D.white meat

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 24. Which of the following characteristics is a good quality of live poultry?
_____ A. Free from pin feathers and shows no cuts C. heavy and the skin is watery
B. has a clear eye D. well develop thighs
_____ 25. What do you call a young chicken that is usually 9 to 12 weeks of age?
A. fryer B. hen C. roaster D. stag
_____ 26. How many days should a whole chicken should be refrigerated?

A. 1 day B. 1-2 days C. 2-4 days D. 3-4 days

_____ 27. How do you classify the chicken breast?
A. entrails B. dark meat C. viscera D. white meat

28. In cookery, we apply different cooking methods depending on the ingredients that we have. If you will cook a matured poultry,
_____
which of the following methods will you apply?
A. boiling B. frying C. roasting D. stewing
29. What cookery method is suitable for the less tender cuts?
A. boiling B. frying C. roasting D. stewing
30. What is the best cooking temperature for poultry?
A.High temperature B.low temperature C.low to moderate D.moderate temperature
temperature
31. What factor affects the poultry meats tenderness and juiciness?
A .age B. cookery C. cuts D. sexs
32. Which of the following can be done to prevent drying when reheating?.
A .Cook using sauces and gravy B .overcook the poultry C. remove fat before D .rare cook poultry
meat cooking

33. Act of arranging the meat on the individual plate immediately before its serving.
A. garnishing B. cooking C.plating D .serving

34. If the food is the masterpiece, then the plate is its_____

A .accessories B. base C. body D. frame

35. To enhance in appearance by adding decorative touches.

A. Garnishing B. Plating C. Presentation D. Serving
36. FIFO stands for
________________________
A. Fan In Fan Out B. First In Fight out C. First In First out D .First in Fit out B.

37. A roux-based sauce made with margarine or butter , flavor, and brown stock.
A. brown sauce B.butter sauce C.Hollaindaise sauce D.tomato sauce
38. What substance is added that gives taste to the food?
A.decoration B.flavoring C.seasoning D. thickening
39. What utensil is appropriate in serving hot or cold soup?
A.bowl B.basin C.soup bowl D. tray
40. What makes a soup appetizing?
A. garnish B.ingredients C. taste D.all of the above
41. Which of the following is the easiest to prepare?
A.brown stock B.fish stock C.white stock D.vegetable stock

42. Which of the tool used for carving roast chicken and duck?
A.butcher knife B.chef knife C.cleaver knife D.utility knife
43. A slaughtered birds that have been bled, defeathered and the organs are removed.
A .Decomposition B. Dressed C. Drippings D .Entrails
44. The animal’s internal organs such as liver, heart, and gizzard.
A. Entrees B .Entrails C. Fumet D .Haugh
45. A person who slaughters animals for food.
A .Butcher B. Chowder C. Porter D. Troller
46. Which of the cooking methods does not belong the dry heat methods?
A. baking B. broiling C. roasting D. stewing
47. What cookery method is used for a matured poultry?
A. Boiling B. frying C. roasting D. stewing
48. What do you called a process in removing feathers in poultry?
A. Defeathering B .Entrailing C. Feathering D. Gathering
rying
49. Which of the following is the third process in dressing the chicken?
A. Defeathering B. Killing C .Removing the entrails D .Portioning
50. Keeping the food equipment , utensils ,and work area clean.
A. Contamination B. Decomposition C. Fragmentation D .Sanitation

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Answer key for Grade 10

1. C 26.C
2. A 27.D
3. A 28.A
4. D 29.C
5. D 30.C
6. C 31.A
7. A 32.A
8. A 33.C
9. C 34.C
10. B 35.C
11. A 36.C
12. D 37.A
13. D 38.C
14. C 39.D
15. A 40.D
16. B 41.D
17. D 42.D
18. A 43.B
19. B 44.B
20. D 45.A
21. C 46.D
22. D 47.D
23. D 48.A
24.C 49.C
25.A 50.D

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