Republic of the Philippines

DEPARTMENT OF EDUCATION
Region VII, Central Visayas
Division of Cebu Province
MANDILIKIT NATIONAL HIGH SCHOOL
Mandilikit, Argao, Cebu

THIRD PERIODICAL TEST IN T.L.E. 10 (COOKERY)

Name: _____________________________________ Year & Section: _____________ Date: _____________ Score: ___________

MULTIPLE CHOICE: Read the statements carefully and choose the correct answer. Write the letter before the number.

_______ 1. Which of the following stocks uses veal bone as its main ingredient?
a. brown stock b. ham stock c. prawn stock d. white stock
_______ 2. What kind of stock uses fish as its main ingredient?
a. brown stock b. fish stock c. glace viand d. ham stock
_______ 3. What stock uses chicken bone as its main ingredient?
a. fish stock b. ham stock c. prawn stock d. chicken stock
_______ 4. Among the different types of stock, which one is the easiest to prepare?
a. brown stock b. fish stock c. white stock d. vegetable stock
_______ 5. As a chef 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
_______ 6. Mrs. Sante 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
_______ 7. Which of the following examples is a thick soup?
a. bisques b. bouillon c. consommé d. fruit
_______ 8. Which of the following is not a thickening agent?
a. flour b. grain c. rice d. salt
_______ 9. Which of the following is a clear soup?
a. bisques b. bouillon c. cream d. puree
_______ 10. What substance is added that gives taste to the food?
a. decoration b. flavoring c. seasoning d thickening
_______ 11. Which type of soup can be served either hot or cold?
a. ancient soup b. cold soup c. dessert soup d. fruit soup
_______ 12. Which makes a soup appetizing?
a. garnish b. ingredients c. taste d. all of the above
_______ 13. Which of the four basic sauces whose basic ingredient 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 ingredient of chicken broth thickened with flour and enriched with butter
seasoning?
a. hollandaise sauce b. savory butter 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. white sauce d. veloute sauce
_______ 16. Which sauce made from melted butter or margarine to which seasonings are added?
a. brown sauce b. butter sauce c. hollandaise sauce d tomato sauce
_______ 17. Which sauce made by forming an emulsion with fat such as margarine, butter or salad oil and egg?
a. brown sauced b. butter sauce c. hollandaise or a Dutch d. tomato sauce
_______ 18. One of the important components of a dish is the sauce. Sauces serve a particular function in the composition of a dish.
These enhance the taste of the food to be served as well as add moisture or succulence to food that are cooked dry. Which of the
following is the basic finishing technique in sauce making?
a. reduction b. straining c. deglazing d. all of the above
_______ 19. Once a stock has been used to make sauce, the sauce itself should not be ________
a. frozen b. cooked c. stored d. none of the above
_______ 20. The stock should never be put in the refrigerator while it is _______.
a. cold b. thawed c. hot d. washed
_______ 21. Which of the following is the way/s to reconstitute stocks, sauce and soup?
a. By adding water
b. By using other liquid like evaporating milk, coconut milk, and fruit juices
c. A and B
d. None of the above
_______ 22. What do you call the birds that are hunted for food?
a. game b. livestock c. poultry d. swine
_______ 23. What do you call a desexed male chicken usually under 8 months old?
a. broiler b. capon c. hen d. rooster
_______ 24. Which of the following is breast quarters cut?
 a. b. c. d.

_______ 25. Which of the following whole chicken wing?

a. b. c. d.

_______ 26. Which of the following is split breast?

a. b. c. d.

_______ 27. Which of the following is boneless, skinless breast?

a. b. c. d.

_______ 28. Which of the following classes of poultry is on sale especially during the Christmas Holiday?
a. broiler b. capon c. jumbo broiler d. roaster
_______ 29. Which of the following characteristics is a good quality of a live poultry?
a. free from pin feathers and shows no cuts c. heavy and the skin is watery
b. has clear eye d. thighs well develop
_______ 30. Which part of poultry does breast meat belong?
a. dark meat b. tough meat c. variety meat d. white meat
_______ 31. Allecer is a chicken barbecue vendor. Due to a rising price of chicken, Allecer is having difficulty on how he can save and
earn profit in his barbecue. Which of the following market form of chicken can Allecer save and earn profit in preparing his chicken
barbecue?
a. Whole Poultry because these are slaughtered birds that have been bled and de-feathered.
b. Dressed Poultry because these are slaughtered birds that have been bled, de-feathered, and the visceral organs are
removed.
c. . Ready-to-Cook because these dressed birds may be cut up and marinated or seasoned.
d. Poultry Parts because several pieces of a single poultry part are usually packed in one carton, wrapped and chilled or frozen.
_______ 32. What is the quality of a live poultry for cooking?
a. It has clear eyes.
b. A young chicken has hard feet. If it is old, the feet are thin and scaly.
c. The bone at the tip of the breast is not soft in younger chicken and thick in older one.
d. Small feathers indicate that the chicken is old.
_______ 33. What is the quality of a whole poultry for cooking?
a. Their head, feet and viscera are not intact.
b. They are not clean, well fleshed.
c. They have no moderate fat coverings.
d. They are free from pin feathers and show no cuts, scars or missing skin.
_______ 34. What is the quality of a dressed poultry for cooking?
a. The skin is smooth and yellow in color c. The breast is not plump
b. The thighs are not well-develop d. It has objectionable odor
_______ 35. What chicken Filipino dish is not cooked by moist heat method?
a. fried chiken b. tinola c. relyeno d. sinampalukang manok

_______ 36. What cookery method is suitable for the less tender cuts?
a. boiling b. frying c. roasting d. stewing
_______ 37. What is the best cooking temperature for poultry?
a. high temperature c. low to moderate temperature
b. low temperature d. moderate temperature
_______ 38. Arrange the steps in fabricating chicken
1. Cut along the center of breast bone 3. View the cut made
2. Separate the skin that is attached to the breast 4. With thumb press upward and out to separate joint
a. 1324 b. 1234 c. 1432 d. 1243
_______ 39. Arrange the steps in deboning chicken and game bird dishes.
1. Place the chicken, breast side up, on a clean cutting surface.
2. At the neck, cut out the wishbone by pulling the skin up and out of the way and sliding the knife along the underside of the
wishbone.
3. Turn the bird over, and with breast side down, cut along the backbone from the neck to the tail.
 4. With short sharp strokes of your knife, keeping the knife close to the bones cut the flesh and skin, carefully using your fingers
to pull the flesh away from the carcass.
a. 1234 b. 1432 c. 1324 d. 4321
_______ 40. Which of the following is the principle of poultry cookery?
a. The fat distribution and maturity of the fowl affect the quality of the product.
b. Mature birds are best cooked using moist heat.
c. Dry heat is suitable for young birds.
d. All of the above
_______ 41. Roy wanted to reheat the chicken he prepared the other day. Which of the following can be done to prevent drying when
reheating?
a. cook using sauces and gravy c. overcook the poultry meat
b. remove fat before cooking d. none of the above
_______ 42. 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
_______ 43. Act of arranging the meal on the individual plate immediately before it’s serving
a. garnishing b. booking c. plating d. serving
_______ 44. If the food is the masterpiece, then the plate is its _______
a. accessories b. base c. body d. frame
_______ 45. To enhance in appearance by adding decorative touches
a. plating b. presenting c. garnishing d. serving
_______ 46. Which of the following situation shows garnishing?
a. Arranging the meal on the individual plate.
b. Cleaning spills or sauces away with a moistened clean sponge or paper towel.
c. Arranging the different components on a plate like interior designers plate.
d. Putting small fans of fruits and vegetables like cucumber, pineapple, avocado, citrus kiwi or apple.
_______ 47. Angel would like plate her cooked chicken dish. How will she mix shapes, colors and textures in her plating?
a. Combine foods with different shapes, colors and textures on the same plate.
b. If plate will contain multiple elements, use an odd number of dishes rather than an even number of interest.
c. Arrange asparagus into a teepee on the plate, with dipping sauce in the center, make salad more cylindrical than vertical.
d. All of the above
_______ 48. What is the storage time of chicken when cut into pieces?
a. 1-2 days (35-40˚F) in Refrigerator c. 2-4 days (35-40˚F) in Refrigerator
b. 5-6 days (35-40˚F) in Refrigerator d. 7-8 days (35-40˚F) in Refrigerator
_______ 49. Poultry may be frozen whole, in halves, cut into pieces or parts after they are _________.
a. washed b. dressed c. thawed d. served
_______ 50. Sheina noticed that the chicken she thawed turned dark in color when she put it in the refrigerator after being thawed
using hot water. Her grandmother Jovil told her that it’s not good to return in the refrigerator her thawed chicken. Why is it not
recommended to refreeze poultry after it has been thawed?
a. Freezing and thawing release fluids called drip and the chances of bacterial spoilage are increased.
b. Thawing fast is advisable.
c. Poultry should be allowed to thaw or soak in a bowl of water.
d. Chicken packed should not be felt cold.

jgretardo