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Summative Test in LO1

The document contains a multiple-choice test and enumeration questions focused on meat preparation, cooking techniques, and related culinary knowledge. It includes questions about types of meat, tools used in meat preparation, and the science behind cooking meat. The enumeration section asks for specific types of muscle fibers, compositions of meat, connective tissues, preparation methods, and examples of red meat.
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0% found this document useful (0 votes)
8 views2 pages

Summative Test in LO1

The document contains a multiple-choice test and enumeration questions focused on meat preparation, cooking techniques, and related culinary knowledge. It includes questions about types of meat, tools used in meat preparation, and the science behind cooking meat. The enumeration section asks for specific types of muscle fibers, compositions of meat, connective tissues, preparation methods, and examples of red meat.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Test 1 Multiple Choice Test 1 Multiple Choice

Directions: Read the following Directions: Read the following


statements/questions carefully and choose the statements/questions carefully and choose the
letter with the correct answer. letter with the correct answer.

1. A slaughtered animal is called 1. A slaughtered animal is called


______________. ______________.
a. a carabeef c. a pork a. a carabeef c. a pork
b. a carcass d. a poultry b. a carcass d. a poultry

2. What animal produces veal meat? 2. What animal produces veal meat?
a. calf c. hog a. calf c. hog
b. deer d. sheep b. deer d. sheep

3. A tool used for cutting through bones. 3. A tool used for cutting through bones.
a. butcher knife c. cleaver a. butcher knife c. cleaver
b. chef knife d. utility knife b. chef knife d. utility knife

4.Used for cutting, trimming raw meats. 4.Used for cutting, trimming raw meats.
a. butcher knife c. cleaver a. butcher knife c. cleaver
b. chef knife d. utility knife b. chef knife d. utility knife

5. Which of the following considerations is most 5. Which of the following considerations is most
important when selecting a cut of meat for slow important when selecting a cut of meat for slow
cooking? cooking?
a) The color of the meat a) The color of the meat
b) The amount of connective tissue present b) The amount of connective tissue present
c) The fat content alone c) The fat content alone
d) The price per pound d) The price per pound

6. What is the purpose of skinning meat? 6. What is the purpose of skinning meat?
a. Improving the meat's appearance and a. Improving the meat's appearance and
palatability palatability
b. Removing all fat content b. Removing all fat content
c. Preventing bacterial contamination c. Preventing bacterial contamination
d. Enhancing flavor penetration d. Enhancing flavor penetration

7. What are some reasons for trimming meat 7. What are some reasons for trimming meat
before cooking? before cooking?
a. To remove excess fat a. To remove excess fat
b. To reduce the cooking time b. To reduce the cooking time
c. To add flavor to the meat c. To add flavor to the meat
d. To prevent the meat from sticking to the pan d. To prevent the meat from sticking to the pan

8. A chef prepares for a busy dinner service, 8. A chef prepares for a busy dinner service,
focusing on meat dicing techniques. She needs focusing on meat dicing techniques. She needs
uniform cubes for her signature casserole and uniform cubes for her signature casserole and
curry dishes, ensuring even cooking. The chef also curry dishes, ensuring even cooking. The chef also
plans to create a savory pie with diced meat as the plans to create a savory pie with diced meat as the
filling. Why is uniform meat dicing important for filling. Why is uniform meat dicing important for
casseroles? casseroles?
a. It makes the dish visually appealing only. a. It makes the dish visually appealing only.
b. It reduces the cooking time drastically. b. It reduces the cooking time drastically.
c. It enhances the flavor of the meat significantly. c. It enhances the flavor of the meat significantly
d. It ensures even cooking throughout the dish. d. It ensures even cooking throughout the dish.

9. Why is it important to remove gristle during 9. Why is it important to remove gristle during
meat trimming? meat trimming?
a. Removing gristle is unnecessary in most cases. a. Removing gristle is unnecessary in most cases.
b. Gristle adds flavor to the meat. b. Gristle adds flavor to the meat.
c. Gristle can affect texture and eating quality. c. Gristle can affect texture and eating quality.
d. Gristle improves the nutritional value of meat. d. Gristle improves the nutritional value of meat.

10. What happens to protein in meat when it is 10. What happens to protein in meat when it is
heated? heated?
a. It dissolves and becomes liquid a. It dissolves and becomes liquid
b. It breaks down into amino acids b. It breaks down into amino acids
c. It becomes tender and juicy c. It becomes tender and juicy
d. It coagulates and becomes firmer d. It coagulates and becomes firmer

11. What role does fat play in the juiciness of 11. What role does fat play in the juiciness of
meat? meat?
a. It emulsifies with water, creating a juicy texture a. It emulsifies with water, creating a juicy texture
b. It breaks down connective tissues to release b. It breaks down connective tissues to release
moisture moisture
c. It protects the meat from drying out during c. It protects the meat from drying out during
cooking cooking
d. It insulates muscle fibers, maintaining internal d. It insulates muscle fibers, maintaining internal
moisture moisture

12. What is the Maillard reaction and why is it 12. What is the Maillard reaction and why is it
important in cooking meat? important in cooking meat?
a. A method to break down muscle fibers for a. A method to break down muscle fibers for
tenderness tenderness
b. A process where fats tenderize meat during b. A process where fats tenderize meat during
cooking cooking
c. A reaction between complex carbohydrates and c. A reaction between complex carbohydrates and
water, leading to softer textures in cooked foods water, leading to softer textures in cooked foods
d. A reaction contributing to the browning, flavor, d. A reaction contributing to the browning, flavor,
and appearance of cooked meat and appearance of cooked meat

13. You need to debone a beef roast before 13. You need to debone a beef roast before
marinating it. Which knife is the most suitable for marinating it. Which knife is the most suitable for
this task? this task?
a. Chef's knife c. Paring knife a. Chef's knife c. Paring knife
b. Boning knife d. Slicing knife b. Boning knife d. Slicing knife

Test ll Enumeration Test ll Enumeration


Directions: List down or enumerate what are Directions: List down or enumerate what are
asked for each of the following. asked for each of the following.

14-15. 2 types of muscle fibers. 14-15. 2 types of muscle fibers.


16-19. 4 composition of meat 16-19. 4 composition of meat
20-21. 2 kinds of connective tissues 20-21. 2 kinds of connective tissues
22-26. Give at least 5 basic preparation methods 22-26. Give at least 5 basic preparation methods
of meat. of meat.
27-30. Give at least 5 examples of red meat. 27-30. Give at least 5 examples of red meat.

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