3RD Periodical Exam

Mati School of Arts and Trades
Garcia Ave. Brgy, Sainz, City of Mati

Third Periodical Examination
Grade 8 - Cookery
Name:________________________________________Date:____________Score:__________
Test I. Multiple Choices:
Directions: Encircle the letter of the correct answer.
1. _________ are underground parts of plants.

a. Tubers b. Roots c. Seed d. Bulbs
2. _________ are parts of a plant from which a new plant will grow.
a. Seeds b. Roots c. Stem d. Tubers
3. They have to be prepared before they are ready to serve or used as
an ingredient in a cooked dish.
a. Vegetables b. Ingredients c. Fruits d. Poultry
4. This is a category of food which can be obtained from any part of a plant which is edible.
a. Fruits b. Ingredients c. Vegetables d. Dessert
5. These are part of a plant where the leaves are used as vegetables.
a. Stem b. Fruits c. Seeds d. Leaves
6. The water to be used in washing green leafy vegetables.
a. Cold Water b. Hot Water c. Warm Water d. Frozen Water
7. It is a flavonoid that is responsible for red and blue to violet pigments of beets and
eggplants.
a. Carotenoids b. Antoxanthin c. Anthocyanin d. Chlorophyll
8. These are the specific directions for preparing the recipe.
a. Weight and Volume c. Food Costs
b. Preparation Instructions d. Serving Size
9. Which tool is used to drain excess water after washing vegetables?
a. Bowl b. Steamer c. Colander d. Utility Tray
10. Which fat soluble compound is responsible for the green coloring of plants?
a. Anthocyanin b. Chlorophyll c. Carotenoids d. Lycopene
11. Mrs. Evelyn needs more supply of Vitamin A, which of the following will she eat to give
her the nutrients she needs?
a. Alugbati b. Lettuce c. Potatoes d. Saluyot
12. At what temperature in a dry, dark place should potatoes and onions be stored?
a.50 – 65’F b. 40 – 45’F c. 60-85’F d. 70-95’F
13. The type of water needed in washing all fresh vegetables.
a. Running and Drinking Water c. Distilled Water
b. Stagnant Water d. Ice Water
14. The water to be used in washing our hands for 20 seconds before and after handling fresh
produce.
a. Hot Soapy Water c. Lukewarm Water
b. Warm Water d. Cold Soapy Water
15. The duration of washing hands before handling any vegetables.
a. 20 seconds b. 40 seconds c. 10 seconds d. 25 seconds
16. It is one of the properties of starch which has a resistance to flow of starch and modified
starch paste.
a. Gelatinization b. Viscosity c. Acidity d. Stabilizing
17. Stabilizing is the function of starch in what kind of food recipes?
a. chocolate drinks, fruit drinks, yogurt drinks
b. lechon sauce, breadings, polvoron
c. bread pudding, maja blanca, sapin-sapin
d. cake rolls, biscuits, candies
18. Which of the following sources of starch is rarely used in manufacturing food starch?
a. Cassava b. Corn c. Potato d. Rice
19. Which of the following changes in starch during cooking is the resistance to flow;
increase in thickness or consistency?
a. Dextrinization b. Gelatinization c. Retrogadation d. Viscosity
Grade 8 - Cookery
20. What does the word FIFO stands for?

a. Fan In Fan Out c. First In Fight Out
b. First In First Out d. Fit In Fit Out
21. What problem in starch cookery can be avoided by temperature control and constant
stirring?
a. Weak Gel b. Skin Formation c. Thinning of Gel d. Scorching
22. It refers to the starch that is originally derived from its plant source.
a. Fresh Start b. Modified Starch c. Purified Starch d. Native Starch
23. A market form of vegetables that is drain and place half its liquid into the cooking pot
and bring it to a boil.
a. Canned Vegetables c. Fresh Vegetables
b. Thawed Vegetables d. Dressed Vegetables
24. Don’t overcook, prepare vegetable close to service time and cut vegetables uniformly for
even cooking are some of the general rules in ____________________.
a. Seafood cookery c. starches cookery
b. Vegetable cookery d. egg cookery
25. What is the color of the vegetables according to the standard quality of cooked
vegetables?
a. Pale and not bright c. bright and natural color
b. bright but not natural color d. Dull and little bright
TEST II. TRUE or FALSE

Directions: Write T if the statement is TRUE and Write F if the statement is False. Write
your answer on the space provided.
________ 26. Starchy vegetables such as potatoes should be boiled – not simmered.
________ 27. Frozen vegetables are not as healthy as fresh vegetables.
________ 28. Vegetables are braised by partially covering them with flavored liquid and then
simmering.
________ 29. Frozen vegetables need to be thawed before being boiled.
________ 30. In classic arrangement of vegetables dishes, main item should be in front,
vegetables, starch items and garnish at the rear.
________ 31. Professional skills are the ability perform according to required standard.
________ 32. In plating vegetables, make the food too elaborate.
________ 33. Keep the rim off the plate.
________ 34. Garnishes are not added just for color but sometimes they are needed to balance a
plate by providing an additional element.
________ 35. Fresh fruits and vegetables are made up mostly of water.
________ 36. The plating can be cut in any size and shape.
________ 37. A fresh vegetable has are crisp and have dull color.
________ 38. The vegetable has bright and natural color.
________ 39. A plate of food looks most appealing when there is a low level of contrast in
colors.
________ 40. Cutting vegetables in interesting shapes can make the simple become special.
Grade 8 - Cookery
TEST III. ENUMERATION

Direction: Enumerate the given question ask below.
41-43. Give at least 3 Essential Factors of Food Presentation in Vegetable Dish.
44-47. Give the 4C’s in Food Safety.
48-50. Give the 3 common source of Food Starch.
“Everybody is a genius. But if you judge a fish by its ability to climb a tree, it will spend
its whole life believing that it is stupid.” ― Albert Einstein, theoretical physicist

3RD Periodical Exam

Uploaded by

Copyright:

Available Formats

3RD Periodical Exam

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

3RD Periodical Exam

Uploaded by

Copyright:

Available Formats

Mati School of Arts and Trades

Garcia Ave. Brgy, Sainz, City of Mati

1. _________ are underground parts of plants.

20. What does the word FIFO stands for?

TEST II. TRUE or FALSE

TEST III. ENUMERATION

41-43. Give at least 3 Essential Factors of Food Presentation in Vegetable Dish.

44-47. Give the 4C’s in Food Safety.

48-50. Give the 3 common source of Food Starch.

You might also like