SECOND PERIODIC EXAMINATION IN COOKERY 10
Encircle the letter of the correct answer.
1. Which of the following vegetables is rich in carbohydrates?
a. legumes, peas, and beans
c. mushroom, tomatoes, and radish
b. nuts, olives, and avocado
d. seeds, roots, and tubers
2. What is the flavor component of vegetables which gives strong flavor and odor to some vegetables like onions, leeks,
garlic, chives, cabbage, and broccoli?
a. flavonoids
b. sugar
c. glutamic acid d. sulfur compounds
3. Which tool is used to drain excess water after washing vegetables?
a. bowls
b. steamer
c. colander
d. utility tray
4. Which of the following is cooking by placing blanched or raw vegetables in the pan, adding liquid (stock, water, wine)
then covering and cooking it slowly?
a. boiling
b. braising
c. baking
d. sautéing
5. Which fat soluble compound is responsible for the green coloring of plants?
a. anthocyanins b. chlorophyll c. carotenoids d. lycopene
6. Mrs. Cabrillas needs more supply of Vitamin A. which of the following will she eat to give her the nutrient she needs?
A. alugbati
b. lettuce
c. potatoes
d. saluyot
7. Which of the following plating styles is not a classic arrangement?
a. starch or vegetable item is heaped in the center while the main item is sliced and leaned up against it.
b. the main item in the center, with vegetable distributed around it.
c. the vegetable item in front and main item, starch item and garnish at the rear.
d. the main item is in the center with neat piles of vegetables carefully arranged around.
8. Chef Shaneshan will cook chopsuey. She is about to remove the hard core of a cabbage. Which of the following knife
will she use?
a. butcher knife b. cutting knife c. channel knife d. paring knife
9. What kind of knife is used in removing the hard core of a cabbage?
a. butcher knife b. cutting knife c. channel knife d. paring knife
10. Which of the following vegetables is cooked uncovered?
a. fruit vegetables
c. roots and tubers
b. green vegetables
d. yellow vegetables
11. Which kind of fish has no internal bone structure?
a. fin fish
b. round fish
c. freshwater fish
d. shell fish
12. Which of the following is a freshwater fish?
a. bluefish
b grouper
c. cat fish
d. sole
13. A fat soluble compound responsible for the green color of plants.
a. chlorophyll b. carotenoids
c. anthocyanins
d. anthoxanthin
14.It gives the characteristic strong flavor and odor of some vegetables like onions, leeks, garlic, chives, cabbage and
broccoli.
a. sulfur compounds
b. glutamic acid c. anthoxanthin
d. anthocyanins
15. This is the natural sugar that provides the sweetness in vegetables.
a. fructose
b. chlorophyll c. carotenoids d. lycopene
16. This basic knife cuts is done by making very fine parallel cuts.
a. Chiffonade
b. dicing
c. rondelle
d.mincing
17. Which of the following fish is high in fat?
a. bass b. mackerel
c. cod d. red snapper
18. Which of the following fish is low in fat?
a. cod b. trout c. salmon
d. tuna
19. Which market form of fish is viscera, head, tail and fins are removed?
a. butterfly
b. fillet c. dressed
d. sticks
20. Which of the following is a freshwater fish?
a. bluefish
b. grouper
c. cat fish
d. sole
21. Which market form of fish are both sides of a fish still joined but bones are removed?
a. butterfly
b. fillet c. drawn
d. steak
22. Which of the following is the second step in scaling whole fish?
a. begin to rake the scales from the tail towards the head.
b. remove the scales on both sides of the fish.
c. hold the fish down firmly with your hand near its head.
d. lay your fish flat on the board.
23. Which of the following is the third step in opening an oyster?
a. cut muscle from bottom cup.
b. insert oyster knife at hinge slowly but firmly
c. push knife into oyster and slice muscle from top shell
d. twist knife handle to open the oyster.
24. Which of the following is a characteristic of a fresh fish?
a. with fresh and foul odor
b. eyes are dull, shiny and bulging
c. gills are pink or red
d. flesh shrink when pressed
25. How many colors is suggested on a plate to make it balance?
a. four to five
b. three to four
c. one to two
d. two to three
26. Which of the following seafood is cooked just enough to heat to keep it juicy and plump?
a. fat fish
b. flat fish
c. lean fish
d. shellfish
27. Which of the following enhances baked fish when served?
a. butter
b. lemon
c. cream
d. sauce
28. What cooking method is suited to fat fish?
a. baking
b. deep -frying c. boiling d. sautéing
29. Which is basted to baked lean fish to help prevent it from drying up?
a. butter
b. soy sauce
c. cream
d. tomato sauce
30. This basic knife cuts is done by making cylindrical cuts.
a. chiffonade
b. dicing
c. rondelle
d.mincing
31. This basic knife cuts is done by producing cubes shapes.
a. Chiffonade
b. dicing
c. rondelle
d.mincing
32. This basic knife cuts is done by making producing very fine cut usually for onions.
a. Chiffonade
b. dicing
c. rondelle
d.mincing
33. Shellfish that have a pair of hinged shells.
a. univalves
b. bivalves
c.cephalopods d.crustaceans
34. Shellfish that has single shell.
a. univalves
b. bivalves
c.cephalopods d.crustaceans
35. Animals with segmented shells and jointed legs
a. univalves
b. bivalves
c.cephalopods d.crustaceans
36.Which market form of fish is boneless side of fish, with or without skin ?
a. butterfly
b. fillet c. dressed
d. sticks
37. Which market form of fish iscross-section slices of fillets?
a. butterfly
b. fillet c. dressed
d. sticks
38. Which of the following is not true in checking the freshness of the fish?
a. Eyes are clear, shiny and bulging
b. Red or pink gills
c. Texture of flesh is firm or elastic
d. None of the above.
38. Which of the following seafood is cooked just enough to heat to keep it juicy and plump?
a. fat fish
b. flat fish
c. lean fish
d. shellfish
39. FIFO stands for ___________
a. Fan In Fan On
b. First In First Out
c. First In Fight Out
d. Fit In Fit Out
40. Which of the following vegetables is not classified under seed and pods?
a. lady finger
b. corn c. avocado
d. beans
41. Which of the following belongs to the onion family?
a. garlic
b.leeks c. shallot
d. all of the above.
41. Which tool is used for steaming vegetables?
a. bowls
b. steamer
c. colander
d. utility tray
42. This basic knife cuts is done with a straight, downward cutting motion. .
a. chopping
b. pays anne
c. bias d.julienne
43. This basic knife cuts is done by making curved or uneven cuts of the same thickness
a. chopping
b. pays anne
c. bias d.julienne
44. This basic knife cuts is done by making diagonal cut
a. chopping
b. pays anne
c. bias d.julienne
45. This basic knife cuts is done by making making long rectangular cut
a. chopping
b. pays anne
c. bias d.julienne
46-50 Enumeration
46- 47 Two Categories of Fish
48 – 50 Name 3 external parts of Fish and give its function.