Republic of the Philippines

DEPARTMENT OF EDUCATION

Region I
Schools Division Office I Pangasinan
URBIZTONDO DISTRICT
[GALARIN NATIONAL HIGH SCHOOL]

COOKERY 10
2nd Quarter

NAME: _______________________________                  DATE: ______________________

GRADE & SECTION:____________________      TEACHER: 
______________________

STRICTLY NO ERASURES
Write the letter that corresponds to your answer on the space provided before the number.
1. These are plants or parts of plants like leaves, fruits, tubers, roots, bulbs, stems, shoots, and
flower used in a dish either raw or cooked.
a. Egg b. Fish c. Meat d. Vegetable
2. This nutrients from vegetables helps the body form red blood cells.
a. Folate b. Potassium c. Vitamin A d. Vitamin C
3. This nutrients from vegetables keeps eyes and skin healthy and helps to protect against
infections.
a. Folate b. Potassium c. Vitamin A d. Vitamin C
4. Vegetables are important sources of many nutrients. Which of the following is not included?
a. potassium, dietary fiber b. folate (folic acid c. vitamin A & C d. none of the above
5. Vegetables are important part of a healthy diet. Which of the following is not included?
a. It provides nutrients vital for health and maintenance of your body.
b. Vegetables cannot protect people against certain types of cancer
c. It cannot reduce obesity and type two diabetes
d. none of the above
6. It is the natural sugar that provides the sweetness in vegetables.
a. Glutamic Acid b. Fructose c. Sulfur compounds d. all of the above
7. It gives the characteristic strong flavor and odor of some vegetables like onions,
leeks, garlic, chives, cabbage, and broccoli.
a. Glutamic Acid b. Sugar c. Sulfur compounds d. all of the above
8. This forms a product called monosodium glutamate when combined with salt. It is found in
large amount from young and fresh vegetables.
a. Glutamic Acid b. Sugar c. Sulfur compounds d. all of the above
9. What some characteristics of quality vegetables?
a. Legumes or dry seeds should not be powdery or holes
b. Right degree of maturity
c. Root crops are best without dark spot and it must be crisp not soft.
d. All of the above
10. What qualities should you look for when buying vegetables?
a. Vegetable should be free from surface blemishes due to decay and those free from
bruises because they are more perishable.Right degree of maturity
b. Vegetable pods should be full and easily snapped, not dry looking and are still green.
c. Legumes or dry seeds should be powdery or holes.
d. A and B only

11. In methods of thawing vegetables, how many cups of water must be needed to boil water
per 16 ounces of frozen vegetables in a covered saucepan over a low to medium heat?
a. ½ to ¾ b. 1 c. 4. D. 6
12. Your father asked you to stir-fry or microwave the frozen vegetables by placing directly in a
microwave-safe bowl. How many tablespoons of water for 4 minutes Father asked you to cook
until the yolk is completely set. What fried eggs will you cook?
 a. 1 to 5 tablespoon b. 1 to 6 tablespoon c. 1 to 7 tablespoon d. none of these
13. Your adviser asked you to do activity 1: After stir-fry, heat a frying pan or wok and add
vegetable or corn oil. How many minutes must be needed to stir-fry frozen vegetables until they
become crisp.
a. 4 to 8 minutes b. 5 to 8 minutes c. 5 to 8 minutes d. none of these
th
14. It’s your sister’s 5 birthday tomorrow and she asked you to prepare a fresh vegetables for
her. In order to maintain the freshness of vegetables, what will you do?
a. Wash all vegetables thoroughly
b. Scrub well unpeeled vegetables, like potatoes for baking
c. Wash green leafy vegetables in several changes of cold water and After washing,
drain well and refrigerate lightly covered to prevent drying.
d. All of the above
15. Which of the following is a part of gourd family.
a. chayote b. okra c. peas d. sweet pepper
16. Which of the following is a part of seeds and pods.
a. cucumber b. peas c. radish d. tomato
17. Pedro was asked by his teacher to answer activity 1.2. The teacher asked him, “What are
the classification of vegetables according to fruit vegetable”?
a. avocado b. eggplant c. tomato d. all of the above
18. Madam Shiela a science teacher noticed that a fat-soluble compound responsible for the
green color of plants. When combined with acid, it forms pheophytin which produces an olive-
green color. What is the reason why there is a green color of plants?
a. Carotenoids b. Chlorophyll c. Flavonoids d. all of the above
19. Why do you need to eat vegetables?
a. it provides nutrients vital for health and maintenance of your body
b. provides health benefits to people to reduce the risk of some chronic diseases
c. protect people against certain types of cancer
d. all of these
20. Why do you need to avoid overcooking vegetables?
a. When vegetables are overcooked, their taste, nutritive value and texture suffers.
b. It cannot destroys the bright colors which makes them less appealing to the diners.
c. the texture and color of vegetables suffer.
d. a and c
21. This is used to partially cook vegetables before another method of cooking. This helps
remove strong flavors in root vegetables and cabbage.
a. Parboiling b. Poaching and Braising c. Streaming and Simmering d. Sauteing
22. Cook in just enough simmering liquid to cover the food for a long period of time. The liquid is saved
and served with the vegetable.
a. Parboiling b. Poaching and Braising c. Streaming and Simmering d. Sauteing
23. It is done by placing vegetables above boiling water or in a small amount of water. The
result is soft, colorful, flavorful vegetables like broccoli and green beans.
a. Parboiling b. Poaching and Braising c. Streaming and Simmering d. Sauteing

24. Which of the following dry heat methods of cooking wherein vegetables are cook quickly
under high heat?
a. Baking b. grilling and broiling c. deep frying d. Sauteing
 25. Your mother asked you to cook starchy vegetables using heat of the oven, rather than range
top? What method of dry heat should be applied?
a. Baking b. grilling and broiling c. deep frying d. Sauteing
26. Your TLE teacher asked you to cook squash in a small amount of butter or oil. Which of the
following method of dry heat should be applied?
a. Baking b. grilling and broiling c. deep frying d. Sauteing
27. Which methods of cooking vegetable dishes is used to remove the skins from vegetables?
a. Dry Heat Methods of Cooking b. Moist Heat Methods of Cooking c. a and b d. a only
28. Which of the following Moist Heat Methods of cooking is used to partially cook
vegetables before another method of cooking?
a. Parboiling b. Poaching and Braising c. Streaming and Simmering d. Sauteing
29. Ana was asked by her TLE teacher to Examine all frozen products when received to check
quality. Which of the following procedure should be applied?
a) Frozen vegetable requires shorter time in cooking because they have been partially cooked.
b) Cook from the frozen state. They can be cook directly into steamer or boiling salted water.
c) Corn on the cob and vegetables that freeze in solid block like squash, should be thawed for
even cooking. Add less salt. Most frozen vegetables are slightly salted during processing.
d) All of these
30. Why is it important to not overcook the vegetables?

a. loss of fresh flavor c. retains its crispiness

b. retains its bright color d. appetizing to look at
31. It is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.
a. Food presentation b. food. C. plating d. none of the above
32. It is a food presentation technique related to the way you put a dish together or style a meal.
a. proportion b. styling c. tableware d. a and c
33. It is a food presentation technique process that improves the texture and flavor of a dish.
a. garnishing b. proportion c. styling d. b and c only
34. Which of following functions of starch for the given food recipes sweet sour, palabok, kare-kare is
used?
a. binding and filling b. stabilizing. C. thickening. D. diluent
35. Which of the following is not included in an essential factor of good presentation?
a. Proper cutting and cooking of vegetables
b. Ability to perform according to required standards
c. Effective food presentation did not depend on the understanding of techniques
d. Select foods and garnishes that offer variety and contrast.
36. Your teacher asked you to prepare a dish. What will be your guidelines for plating food?
a. Choose the Perfect Plate b. Keep food off the rim of the plate. c. Select a plate large
enough to hold food without hanging off the edge. d. all the above
37. Which of the following plating tool is one of the most important products in any chef's toolkit,
decorating brushes have a variety of applications.
a. Decorating Brushes b. Garnishing Kits c. Molds d. Plating and Precision Tongs
38. Does Shavers work well when shaving or grating chocolate, hard cheeses, or soft vegetables on top
of your finished creations?
a. agree. b. dis-agree c. dual minded. d. maybe
39. Julio was asked by his mother to prepare a visual food preparation breakfast for her friends.
How do he present the food in an artistic way?
a. Correct proportioning of a dish
b. Choose the right plate size
c. balancing contrast and variety
d. all of these
40. Why choosing edible garnishes important in food preparation?
a. they are designed to enhance and complement the flavors of the entree you have created
b. improves the texture and flavor of a dish
c. They contain Fibre, calcium, iron and vitamin B
d. a and b
41. is the process in which both cooked and raw materials are stored in appropriate conditions for
future use without any entry or multiplication of microorganisms.
a. Food storage c. Native or Natural starch               
b. Food                 d. Granules Starch
42. It is stored by almost every human society and by many animals.
a. in a cool, dry, dark place in an airtight container
b. in a warm, wet, dark place
c. Food storage
d. Food
43. It is one of the oldest ways to preserve product.
a. Canning b. drying c. Curing d. salting
44. Which of the following methods of preservation means that microorganisms initiate the
fermentation process and change the food quality without causing bad tastes or generating toxins.
a. curing and salting c. Fresh pasta
b. freezing d. Frozen past
45. Which of the following method of preservation does not improve quality but is easy to do if one
has access to a freezer and takes the time to package properly so that moisture is retained?
a. salting c. freezing
b. drying d. Frozen pasta
46. Your TLE teacher asked you to store seasonal fruits or vegetables for use later in the year,
especially if you are planning to eat them cooked or blended into smoothies. What methods of
preservation should be applied?
a. drying c. freezer
b. salting d. canning
47. How will you store the freshness of rice and starch?
a. 40”F or below. b. 80”F. c. 90”F. d. 100”F
48. How do you store tomatoes, bananas, potatoes, lemons, limes?
a. cool dry place c. freezer
b. salting d. curing
49 For safety reasons, is it true that you should refrigerate or freeze any fruit or vegetable that has been
washed and cut.
a. Yes               c. maybe
b. No       d. no answer
50. Why is it important to consider first in first out in storing vegetable dishes?
a. FIFO helps food establishments cycle through their stock, keeping food fresher.
b. It helps prevent mold and pathogen growth.
c. A and B
d. A only

Prepared by:

DAVID ALEXANDER A. MONDERO . CHARITO B. CARINO

Cookery 10 Teacher Cookery 10 Teacher

Validated by:

MARICEL S. SOLOMON PH.D .

HEADTEACHER III

Approved:

LIZA C. DIAZ ED.D.

PRINCIPAL I.
 Republic of the Philippines
DEPARTMENT OF EDUCATION

Region I
Schools Division Office I Pangasinan
URBIZTONDO DISTRICT
[GALARIN NATIONAL HIGH SCHOOL]

COOKERY 10
2ND Quarter
 Key Answer
1. D 26. D
2. A 27. B
3. C 28. A
4. D 29. D
5. A 30. A
6. B 31. A
7. C 32. B
8. A 33. A
9. D 34. C
10. D 35. C
11. A 36. D
12. A 37. A
13. A 38. A
14. D 39. D
15. A 40. D
16. B 41. A
17. D 42. D
18. B 43. B
19. D 44. A
20. D 45. C
21. A 46. C
22. B 47. C
23. C 48. A
24. B 49. A
25.A 50. C
Prepaed by:

DAVID ALEXANDER A. MONDERO . CHARITO B. CARINO

Cookery 10 Teacher Cookery 10 Teacher

Validated by:

MARICEL S. SOLOMON PH.D . AURELIA B. MONTEMAYOR

HEADTEACHER III TEACHER III

REYMUNDO S. SORIANO
TEACHER III Approved:

LIZA C. DIAZ ED.D.

PRINCIPAL I.