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g10 Quiz 2

The document contains a summative assessment for a cookery class with 19 multiple choice questions about cooking techniques, types of sauces, vegetables, and plating styles. Questions cover topics like cooking methods for different vegetables, sauce varieties used in cooking, assessing quality of vegetables, and techniques for visually appealing food presentation. Students are directed to read and analyze the questions then select the best answer and write it on a single sheet of paper.

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37 views2 pages

g10 Quiz 2

The document contains a summative assessment for a cookery class with 19 multiple choice questions about cooking techniques, types of sauces, vegetables, and plating styles. Questions cover topics like cooking methods for different vegetables, sauce varieties used in cooking, assessing quality of vegetables, and techniques for visually appealing food presentation. Students are directed to read and analyze the questions then select the best answer and write it on a single sheet of paper.

Uploaded by

domingoroxanne333
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Republic of the Philippines

Region I
Schools Division of Ilocos Norte
CAESTEBANAN NATIONAL HIGH SCHOOL
Banna

SUMMATIVE ASSESSMENT
COOKERY10

Direction: Read and analyze the question below. Select the best answer from the choices given.
Write your answer in a one whole sheet of paper.
1. Which of the following vegetables below needed a prolonged cooking to tenderize
and make them digestible?
a. Fungi vegetables c. Root vegetables
b. Leafy vegetables d. Tuber vegetables
2. What is that method of cooking vegetables where getting the chargrilled effect is not
to move the vegetables as they cook?
a. Boiling steaming c. Roasting
b. Griddling d. Steaming
3. What do you call the peak of a chef’s achievement that requires study and practice to
master?
a. Accompaniment c. Sauces
b. Cutting d. Slicing
4. What do you call the type of sauce that is best used as dressings for salads,
sandwiches, and also as with the traditional fish and chips?
a. Hollandaise c. Tomatoe sauce
b. Mayonnaise d. Veloute
5. As of the present, what do you call to those who demand healthier menu choices when
they visit restaurants and other eating place?
a. Customers c. Children
b. Chefs d. Olds
6. What do you call the type of sauce that is is used in traditional ham and bacon,
specifically using tomato puree.?
a. Hollandaise c. Tomatoe sauce
b. Mayonnaise d. Veloute
7. What do you call the method of cooking wherein you use a little water as possible to
avoid overcooking?
a.Blanching c. Roasting
b. Boiling d. Steaming
8. This is done by direct heat cooking which produces vegetables with a crisp coating
and a tender centre.
a. Boiling c. Roasting
b. Griddling d. Steaming
9. What do you call this type of cooking of vegetables that is done by using a very little
amount of oil and cooks vegetables quickly?
a. Boiling c. Stir-frying
b. Blanching d. Steaming
10. What do you call the type of sauce that is warm sauce made with butter and eggs,
seasoned with white vinegar and peppercorns?
a. Hollandaise c. Tomatoe sauce
b. Mayonnaise d. Veloute
11. What do you call the vegetables that have undergone little or no processing from the
time they were harvested to the time they were marketed or sold?
a. Fresh c. Frozen
b. Dried d. Canned

12. Vegetables to be bought should be critically checked, physically speaking.


a. Vegetable needed c. Price of the vegetables
b. Good quality d. Geographical location
13. These are the vegetables that have undergone several steps to warrant that their quality is
preserved before the actual freezing process.
a. Frozen c. Fresh
b. Dried d. Canned
14. . Which of the following is the final step that showcases a chef’s creations and highlights
the quality of the food and preparation techniques?
a. culinary techniques c. chefs labor
b. food presentation d. plate presentation
15. This must be simple to execute specially on a busy day, yet stylish and
visually appealing to the guest.
a. plate presentation c. food presentation
b. culinary techniques d. effective plating
16. Which of the following will enhance the dish you are going to serve?
a. taste c. flavor
b. garnish d. texture
17. In finishing your plating, Which of the following is always be related to the dish and
always edible?
a. vegetables c. ingredients
b. flavour d. garnishes
18. Which of the following plating tools is used for detailed line work and broad strokes
when applying sauces, when plating purees and coulis beneath meat or vegetables?
a. plating wedges c. plating tongs
b. garnishing kits d. decorating brushes
19. The characteristics of high quality food that are easy to digest and tend to be free from
fake ingredients.
a. organic c. local
b. minimally processed d. seasonal
Which of the following refers to vegetables that has no artificial substances added, and
nothing is genetically modified?
a. seasonal c. organic
b. local d. contains real ingredients

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