GRADE 10

Our Lady of The Pillar Academy-Bago Inc. FOURTH QUARTER

Mabini Street, Brgy. Ma-Ao, Summative Test
Bago City, 6101, Negros Occidental Technology and Livelihood
Education

Name: _________________________________ Section: ________________ Score: _________

TEST I. IDENTIFY THE CORRECTNESS OF THE STATEMENT

Directions: Read and analyze each statement below. Identify the UNDERLINE THE
INCORRECT TERM OR STATEMENT and rewrite the sentence correctly in the space below.

1. All shrimps should smell fresh and sweet. A strong fishy or iodine smell indicates age or
spoilage.

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2. The shells of mussels are not as heavy as clamshells, yellow to orange in color and firm but
tender when cooked.

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3. Thaw in refrigerator, never at room temperature. If pressed for time, keep in original moisture-
proof wrapper and thaw under cold running water.

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4. Shrimps like other shellfish, become tough and rubbery when cooked at high temperature.

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5. Seafood is an umbrella term for any marine animals caught or raised for human consumption,
including both freshwater and saltwater species.

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6. Served baked fish with a sauce or seasoned butter to enhance moistness and improve
palatability.

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7. Lean fish may be dredged in flour before dipping in oil or melted butter. The flour helps form a
flavorful browned crust.

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8. Fish to be fried is breaded or buttered to prevent sticking from frying pan. The batter also
provides a crisp, flavorful, and attractive coating.

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9. Match portion sizes and plates – select plates large enough to hold all the items without
crowding
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10. Check stored fish for freshness just before you use it. Even if it was fresh when received, it
may not be fresh after few days in storage.

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11. Peeled shrimp lose soluble nutrients and flavor when stored unwrapped on ice. They should
be wrapped before placing on ice or covered and simply refrigerated.

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12. Fish may be stored for 1 to 2 days. If it must be kept longer, you must wrap and freeze it
immediately.

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13. Whole fish should be drawn (that is viscera removed) as soon as possible because the
entrails deteriorate quickly.

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14. Keep space between items. Each item should have its own identity and maintain unity.
Create a center of attention and relate everything to it.

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15. Thick cuts should be turned once during broiling in order to cook evenly. Thin pieces may be
arranged on an oiled pan and broiled on one side only. Lobster is also broiled without turning.

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TEST II. MULTIPLE CHOICES

Direction: Read the statements or questions in each item and choose the best answer from the
given choices. Write the letter of the correct answer before each number.
_________16. Which kind of fish has no internal bone structure?
A. Fin fish B. Freshwater fish C. Round fish D. Shell fish
_________17. Which of the following fish is high in fat?
A. Bass B. Cod C. Mackerel D. Red Snapper
_________18. Which of the following fish is low in fat?
A. Cod B. Salmon C. Trout D. Tuna
_________19. Which market form of fish is viscera, head, tail and fins are removed?
A. Butterfly B. Dressed C. Fillet D. Sticks
_________20. Which of the following is a freshwater fish?
A. Bluefish B. Cat fish C. Grouper D. Sole
_________21. Which market form of fish are both sides of a fish still joined but bones are removed?
A. Butterfly B. Drawn C. Fillet 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.

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_________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. One to two C. Three to four 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. Lean fish C. Flat fish D. Shellfish
_________27. Which of the following enhances baked fish when served?
A. Butter B. Cream C. Lemon D. Sauce
_________28. What cooking method is suited to fat fish.
A. Baking B. Boiling C. Deep -frying D. Sautéing
_________29. Which is basted to baked lean fish to help prevent it from drying up.
A. Butter B. Cream C. Soy sauce D. Tomato sauce
_________30. The following are true about the fat fish, EXCEPT.
A. Fat fish can be cooked by poaching.
B. Fat fish are well suited to broiling and baking. The dry heat methods eliminate excessive oiliness.
C. Large fat fish like salmon, and mackerel may be cooked in fat, but care should be taken to avoid
excessive greasiness.
D. The fat in fish, enables them to tolerate more heat becoming dry.

II. ARRANGE THE FOLLOWING

Direction: Arrange the following procedures in preparing and cooking of fish and shellfish. Write
the correct number according to the correct arrangement of procedure. Write your answer on the
space provided before each sentence.

FILLET OF SOLE MENIERE

_______ Season all the fillets by sprinkling the seasoning and pressing it into the meat.
_______ Get a spatula to handle the fish. If you have 10-12" filets cut them in half unless you're
using a fish spatula
_______ Heat the pan on medium heat and add the butter. When the butter is melted put some
fish in the pan. Leave it on one side for about three to four minutes.
_______ Move them around often to assure they're not sticking.
_______ Flip one piece to check the brownness. If it's partially browned flip them all and
continue to cook until the other side is browned.
_______ Add more oil as needed.
_______ Once it's out of the pan put six or eight drops of lemon juice on each piece. You may use
other sauces if you want.

DEEP FRIED FISH

_______Use a small bowl and prepare an egg wash by mixing 1 large egg with 1 tsp of water.
_______ In another bowl, place the cornmeal, flour, salt, pepper, cayenne pepper, garlic salt, and
blend well. This breading recipe will bread about 2 pounds of fillets.
_______ Rinse the fillets and pat dry, then place them into the refrigerator for about 30 minutes.
_______ Place the fillets in the egg wash, then the Breading Mix before placing them on the
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 prepared cookie sheet.
_______ Prepare the cookie sheet by spreading the peanut oil evenly on the sheet.
_______The oven should be pre\-heated to 375. Cook the fillets 5 minutes on each side.

BROILED FISH STEAKS

_______ Broil with tops about 4 inches from heat until light brown.
_______ Brush fish with butter turn very carefully.
_______ Sprinkle both sides of fish with salt, pepper and lemon juice.
_______ Brush with half of the butter.
_______ Brush with rest of the butter.
_______ Broil until fish flakes easily with fork, 4 – 6 more minutes.
_______ Put fish in broiler pan in 550 degree oven, don‘t cover.

VI. WRITE IN YOUR OWN IDEAS.

Read and analyze the questions below. Write your ideas with the minimum of 5 sentences.

1. Give the different characteristics of a fresh fish.

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2. What are the benefits in eating fish and shellfish? What are the effects in our health if we are
lacking seafoods in our diet?

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2. Discuss your favorite fish or shellfish dish on how it is prepared and cooked.
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5
 SUMMATIVE TEST
(Performance tasks) 50 POINTS
Direction: Create a VIDEO in preparing a FISH OR SHELLFISH DISHES. You can choose your
own recipe. Your video will be sent in the MESSENGER OR GMAIL OF YOUR ADVISER . Your
output will be rated according to the given rubric below.
GUIDELINES:
* Submit your hard copy of recipe during the retrieval of summative test.
*Make sure that your video should follow all the procedure in the given recipe.
*You should be seen in the video as the cook.
*Wear your Personal Protective Equipment such as the hairnet, facemask, gloves and apron.
Dimensions Performance level
Excellent Very Satisfactory Needs No Poi
(10 pts.) Satisfactory (6pts.) Improvement Attempt nts
(8 pts.) (4 pts.) (0 pt.) Ear
ned
Uses tools and Uses tools and Uses tools and Uses tools and No
1. Use of tools equipment correctly equipment equipment correctly equipment Attempt
and equipment and confidently at all correctly and and but less incorrectly and
times confidently confidently less confidently
most of the sometimes most of
times the time
2. Application Manifests very clear Manifests Manifests Manifests less No
of procedures understanding of the clear understanding of understanding of Attempt
step-by-step understanding of the the step-by-step the step-by- step
procedure step procedure procedure seeking
-by-step but sometimes clarification most
procedure seeks clarification of the time

Works independently Works Works Works No

with ease and independently with independently independently Attempt
confidence at all times ease and confidence with ease and but with
most of the confidence assistance
time sometimes from others most
of the time
3. Safety work Observes safety Observes Observes safety Most of the time No
habits precautions at all times safety precautions not observing Attempt
precautions sometimes safety
most of the precautions
time
4.Completene Task is completed Task is Task is nearly Task is started but No
ss of Task following the completed completed following not completed Attempt
procedures in the following the the procedures in following the
activity procedures the project plan procedures in the
improvement/ in the project project plan
innovations plan
5. Content and The Video is very The Video is The Video is quite The Video is not No
features of the interesting and interesting but it interesting and interesting and attempt
Video understandable from shown informative shows right shows wrong
the start until the procedure procedure procedure
finishing touch of the
product
*For sending the video make sure that you receive a response of a smiley emoticon  as a
confirmation.