Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
CITY SCHOOLS DIVISION OF TANAUAN
MALAKING PULO NATIONAL HIGH SCHOOL
MALAKING PULO, TANUAN CITY BATANGAS
THIRD PERIODIC TEST IN TLE 10
COOKERY
Name: Score:
Grade and Section: Date:
MULTIPLE CHOICE
Directions: Choose the letter of the correct answer. Write your answer on your answer sheet.
1. A clear, thin liquid flavored by soluble substances extracted from meat, poultry, and fish,
and their bones, and from vegetables and seasonings.
a. Glaze b. Sauce c. Stock d. Water
2. It is made from beef or veal bones that have been browned in an oven.
a. White stock b. brown stock c. fish stock d. chicken stock
3. A French term for the combination of coarsely chopped onions, carrots and celery used to
flavor stocks.
a. Mirepoix b. Mise’ en place c. Bouquet garni d. fonds de cuisine
4. What is the approximate cooking time for White poultry and Game Bird Stocks?
a. 8 to 10 hours b. 6 to 8 hours c. 45 minutes d. 3 to 4 hours
5. Assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can
be removed easily from the stock.
a. Mirepoix b. Mise’ en place c. Bouquet garni d. fonds de cuisine
6. Made from fish bones and trimmings left over after filleting
a. chicken stock b. Fish stock c. brown stock d. vegetable stock
7. It is prepared by simmering meat, vegetables and herbs in water to create a flavorful
liquid in a short period time.
a. Stock b. sauce c. broth d. soup
8. As a rule, which should not be added to the stock because it causes
saltiness?
a. MSG b. salt c. spices d. sugar
9. It is based on stocks added with other ingredients for variety of flavor,
consistency, appearance and aroma.
a. Stocks b. soup c. sauce d. broth
10.Which of the following is not an example of clear soup?
a. Purees c. vegetable soup
b. bouillon soup d. Consommé
11. A vegetable soup thickened with starch.
a. Purees b. Bisques c. Chowders d. Veloutés
12. A Filipino soup made from coconut milk, milk, fruit, and tapioca pearl
a. Fruit soup b. Osheriku c. Tonge sui d. Ginataan
13. They are soups based on a clear, unthickened broth or stock.
Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
CITY SCHOOLS DIVISION OF TANAUAN
MALAKING PULO NATIONAL HIGH SCHOOL
MALAKING PULO, TANUAN CITY BATANGAS
a. cold soup b. cream soup c. clear soup d.thick soup
14. What makes a soup appetizing?
a. garnish b. ingredients c. taste d. all of
the above
15. What substance is added that gives taste to the food?
a. decoration b. flavorings c. seasoning d. thickening
16. What utensil is appropriate in serving hot soup?
a. bowl b. basin c. soup bowl d. tray
17. One of the important components of a dish.
a. sauce b. soup c. stock d. glaze
18. It is a rich emulsified sauce made from butter, egg yolks, lemon juice and
cayenne.
a. Veloute sauce c. Espagnole
b. Hollandaise d. Tomato sauce
19. It is made from stock and tomato products seasoned with spices and herbs.
a. Veloute sauce c. Espagnole
b. Hollandaise d. Tomato sauce
20. Which of the following is not an example of fat?
a. starch b. butter c. margarine d. vegetable oil
21. What are the common problem in sauce making?
a. discarding b. oiling-off c. syneresis d. all of the above
22. An important technique in sauce making in order to produce a smooth, lump free
sauce.
a. Reduction c. Straining
b. Deglazing d. none of the above
23. Ingredient added to give flavor and richness to sauce
a. heavy cream b. starch c. flour d. butter
24. It adds and develop flavor to the sauce
a. water b. seasoning c. starch d. egg yolk
25. Stocks when properly refrigerated will last for how many days?
a. 2-3 days b. 4-5 days c. 6-7 days d. 8-9 days
26. What do you call the birds that are hunted for food?
a. game b. livestock c. poultry d. swine
27. What do you call a desexed male chicken usually under 8 months old?
a. broiler b. capon c. hen d. rooster
28. Which of the following poultry originated from China and is noted for its tender and flavorful
meat?
a. chicken b. goose c. itik d. pecking duck
Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
CITY SCHOOLS DIVISION OF TANAUAN
MALAKING PULO NATIONAL HIGH SCHOOL
MALAKING PULO, TANUAN CITY BATANGAS
29. Which of the following classes of poultry is on sale especially during holidays?
a. stag b. fryer c. jumbo broiler d. capon
30. A young immature pigeon of either sex and has extra tender meat.
a. squab b. rooster c. duck d. broiler
31. Which of the following characteristics is not a good quality of a live poultry?
a.free from pin feathers and shows no cuts c. heavy and the skin is watery
b.has clear eye d. thighs well develop
32. What do you call a young chicken that is usually 9 to 12 weeks of age?
a. broiler/fryer b. roaster c. hen d. cock
33. Gizzard and heart are example of ______.
a. dark meat b. white meat c. giblets d. none of the
above
34. Which of the following is not an example of dark meat?
a. drumsticks b. breasts c. ribcage d. thighs
35. How many days should a whole chicken be stored in the refrigerator?
a. 1 day c. 1 to 2 days
b. 2 to 4 days d. 3 to 4 days
36. A process of removal of feather.
a. Scalding c. defeathering
b. Slaughter d. evisceration
37. A process of removing viscera or internal organs.
a. Scalding c. defeathering
b. Slaughter d. evisceration
39. These are dressed poultry that may be cut up and marinated or seasoned.
a. Drawn poultry c. Live poultry
d. Dressed poultry d. Ready-to-cook
40. What is the best cooking temperature for poultry?
a. high temperature c. low to moderate temperature
b. low temperature d. moderate temperature
41. How do you classify the fleshy part of chicken like breast?
a. entrails c. dark meat
b. viscera d. white meat
42. What makes the stock tasty and appetizing?
a.appearance b. color c. smell d. ingredients
43. Which of the following is not a thickening agent?
a.dairy cream b. flour c. egg d. spice
44. Act of arranging the meal on the individual plate immediately before it‘s
serving
a.Garnishing b. Cooking c. Plating d. Serving
Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
CITY SCHOOLS DIVISION OF TANAUAN
MALAKING PULO NATIONAL HIGH SCHOOL
MALAKING PULO, TANUAN CITY BATANGAS
45.Which of the following is a sign that poultry has been improperly stored and is unsafe to
eat?
a. Firm texture c. Slimy surface and foul smell
b. Mild odor d. Pinkish color
46.Which of the following should NOT be used to store poultry?
a. Airtight containers c. Open plates in the fridge
b. Perforated plastic bags d. Vacuum-sealed bags
47.Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking.
a. Refreezing b. Thawing c. Cooking d. none of the above
b.
48.Use cooked leftovers within _____ days.
a. 4 days b. 5 days c. 6 days d. 1 week
b.
49.What equipment is used for immediate thawing?
a. Microwave c. Chiller
b. Refrigerator d. none of the above
50.FIFO means _______________
a. Fall in, Fall out c. First in, First out
b. Fan in, Fan out d. Flight in, Flight out
------- Good Luck! -------
Prepared by: Checked & Verified by:
DOROTHY GRACE L. AMBALONG MADINAH T. RODRIGUEZ
TLE Teacher School Testing Coordinator
Noted: Inspected:
LUISA D. VISPO FLORINDA C. GAGASA, Ed. D.
School Head EPS 1-EPP/TLE
Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
CITY SCHOOLS DIVISION OF TANAUAN
MALAKING PULO NATIONAL HIGH SCHOOL
MALAKING PULO, TANUAN CITY BATANGAS
THIRD PERIODIC TEST IN TLE 10
Cookery
Key to Correction
1. C 26. A
2. B 27. B
3. A 28. D
4. D 29. C
5. B 30. A
6. B 31. C
7. C 32. A
8. A 33. C
9. B 34. B
10.A 35. C
11.A 36. C
12.D 37. D
13.C 38. A
14.D 39. D
15.C 40. C
16.C 41. D
17.A 42. D
18.B 43. D
19.D 44. C
20.A 45. C
21.D 46. C
22.C 47. A
23.A 48. A
24.B 49. A
25.A 50. C
Prepared by: Checked & Verified by:
DOROTHY GRACE L. AMBALONG MADINAH T. RODRIGUEZ
TLE Teacher School Testing Coordinator
Noted: Inspected:
LUISA D. VISPO FLORINDA C. GAGASA, Ed. D.
School Head EPS 1-EPP/TLE
