Scribd Logo
Upload

Welcome to Scribd!

  • 32 views

    Q4-Weekly Test-Grade 10

    Uploaded by

    analiza leah s nullen
    This document contains two weekly tests on meat for a cooking class. The first week covers matching nutrient and meat types, and listing nutrient contents and meat varieties. The second week covers filling in blanks to identify cuts of various meats like beef, pork, lamb, and venison. It tests knowledge of specific meat cuts and their locations within different animal carcasses. The tests assess students' understanding of meat nutrition, classifications, and the names and sources of various cuts.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Q4-Weekly Test-Grade 10

    Uploaded by

    analiza leah s nullen
    32 views1 page
    This document contains two weekly tests on meat for a cooking class. The first week covers matching nutrient and meat types, and listing nutrient contents and meat varieties. The second week covers filling in blanks to identify cuts of various meats like beef, pork, lamb, and venison. It tests knowledge of specific meat cuts and their locations within different animal carcasses. The tests assess students' understanding of meat nutrition, classifications, and the names and sources of various cuts.

    Original Description:

    weekly test

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document contains two weekly tests on meat for a cooking class. The first week covers matching nutrient and meat types, and listing nutrient contents and meat varieties. The second week covers filling in blanks to identify cuts of various meats like beef, pork, lamb, and venison. It tests knowledge of specific meat cuts and their locations within different animal carcasses. The tests assess students' understanding of meat nutrition, classifications, and the names and sources of various cuts.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    32 views1 page

    Q4-Weekly Test-Grade 10

    Uploaded by

    analiza leah s nullen
    This document contains two weekly tests on meat for a cooking class. The first week covers matching nutrient and meat types, and listing nutrient contents and meat varieties. The second week covers filling in blanks to identify cuts of various meats like beef, pork, lamb, and venison. It tests knowledge of specific meat cuts and their locations within different animal carcasses. The tests assess students' understanding of meat nutrition, classifications, and the names and sources of various cuts.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Republic of the Philippines

    Department of Education
    REGION IV-A CALABARZON
    SCHOOLS DIVISION OFFICE OF LAGUNA
    LILIW NATIONAL HIGH SCHOOL
    LILIW, LAGUNA

    Weekly Test in TLE- COOKERY 10


    Name: _____________________________ Date: ________________
    Grade Level/ Section: _________________ Subject Teacher: _________________

    WEEK 1
    A. Direction: Match Column A with Column B. Write the letter of your answer on the space provided before the
    number.

    ___1. It is the major constituent of meat after water, accounting for about 20 percent of its weight. Meat contains 7 grams
    of this per ounce. A. Protein B. Carbohydrates C. Vitamins D. Minerals
    ___ 2. Meat is an excellent source of iron, zinc, copper, phosphorous, and a few other trace of ______. A.
    Protein B. Carbohydrates C. Vitamins D. Minerals
    ___ 3. Meat that is recently slaughtered has not been preserved or frozen.
    A. Fresh Meat B. Chilled Meat C. Cured Meat D. Processed Meat
    ___ 4. Meat preserved by salting, smoking or aging.
    A. Fresh Meat B. Chilled Meat C. Cured Meat D. Processed Meat
    ___ 5. Meat preserved by chemical process.
    A. Fresh Meat B. Chilled Meat C. Cured Meat D. Processed Meat
    B. Direction: Enumeration, give the following.
    6-10. Give the five nutrient content of meat.
    11-16. Give six different kind of meat .
    17-20. Give at least four market forms of meat

    WEEK 2
    A. Directions: Fill in the blanks, identify the following statements.
    1. It is a term for the flesh of cattle, sheep, and pigs. Meat comprises of water, protein, fat, and various
    amounts of minerals and vitamins.
    2. A cut of meat taken from the breast of cattle.
    3. It is obtained from the part of the sheep’s body between the forequarter and hindquarter.
    4. A cut obtained from the back of deer.
    5. Taken from the side of the deer’s body.
    6. A cut of pork that is obtained from the upper part of the pig’s front shoulders.
    7. It is the meat of the domestic pig that is used for food.
    8. This beef cut is obtained from below the rib or at the front belly of the cattle.
    9. A tough cut of beef that is below the short loin.
    10. It is taken from the underside of the pig and around the stomach.
    11. It refers to the cut of pork that is taken from the top of the hind leg.
    12. It refers to the meat of young sheep.
    13. This cut extends below the butt towards the hock or shin of the pig.
    14. It is the most tender cuts of beef.
    15. Obtained from the flat lower portion of the pig, along the belly and breastbone.

    Directions: Match column A with column B. Write only the letter of your answer.
    A
    B
    _____ 16. A beef cut taken from the neck and shoulder. A. shin
    _____ 17. A tender beef cut taken from the rear back portion of the cattle. B. chuck
    _____ 18. It is taken from the portion at the top of the pig’s rib cage. C. neck
    _____ 19. One of the cheapest cuts of lamb and mutton. D. loin
    _____ 20. A cut from the lower part of the deer’s leg. E. sirloin

    You might also like