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    Semi Finals

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    LoraineTenorio
    1. This document appears to be an exam for a semi-finals competition in technology and livelihood education focusing on topics related to meat preparation and cooking. It contains multiple choice questions, true/false statements, and fill-in-the-blank identification questions testing knowledge of meat cuts, cooking methods, food safety, and plating techniques. 2. The exam was administered at Maximo T. Hernandez Memorial National High School and was prepared by a TLE (Technology and Livelihood Education) teacher and noted by the school head. 3. Questions cover a range of topics including meat cuts, cooking doneness, tools, storage, plating elements, and factors that affect cooking method selection.

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

    Semi Finals

    Uploaded by

    LoraineTenorio
    84 views2 pages
    1. This document appears to be an exam for a semi-finals competition in technology and livelihood education focusing on topics related to meat preparation and cooking. It contains multiple choice questions, true/false statements, and fill-in-the-blank identification questions testing knowledge of meat cuts, cooking methods, food safety, and plating techniques. 2. The exam was administered at Maximo T. Hernandez Memorial National High School and was prepared by a TLE (Technology and Livelihood Education) teacher and noted by the school head. 3. Questions cover a range of topics including meat cuts, cooking doneness, tools, storage, plating elements, and factors that affect cooking method selection.

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    semi finals

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    1. This document appears to be an exam for a semi-finals competition in technology and livelihood education focusing on topics related to meat preparation and cooking. It contains multiple choice questions, true/false statements, and fill-in-the-blank identification questions testing knowledge of meat cuts, cooking methods, food safety, and plating techniques. 2. The exam was administered at Maximo T. Hernandez Memorial National High School and was prepared by a TLE (Technology and Livelihood Education) teacher and noted by the school head. 3. Questions cover a range of topics including meat cuts, cooking doneness, tools, storage, plating elements, and factors that affect cooking method selection.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    84 views2 pages

    Semi Finals

    Uploaded by

    LoraineTenorio
    1. This document appears to be an exam for a semi-finals competition in technology and livelihood education focusing on topics related to meat preparation and cooking. It contains multiple choice questions, true/false statements, and fill-in-the-blank identification questions testing knowledge of meat cuts, cooking methods, food safety, and plating techniques. 2. The exam was administered at Maximo T. Hernandez Memorial National High School and was prepared by a TLE (Technology and Livelihood Education) teacher and noted by the school head. 3. Questions cover a range of topics including meat cuts, cooking doneness, tools, storage, plating elements, and factors that affect cooking method selection.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
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    Republic of the Philippines

    Department of Education
    Region IV-A CALABARZON
    DIVISION OF BATANGAS
    District of Ibaan
    MAXIMO T.HERNANDEZ MEMORIAL NATIONAL HIGH SCHOOL
    Malainin,Ibaan Batangas

    SEMI FINALS IN TECHNOLOGY AND LIVELIHOOD EDUCATION 10


    Name:______________________________ Date:_________________
    Section:_____________________________ Score:_______
    GENERAL DIRECTION: READ THE DIRECTION AND EACH QUESTION CAREFULLY. AVOID ERASURES.

    I. Modified TRUE or FALSE


    Directions: Read the following statement carefully. Write True if the statement is correct, otherwise underline
    the word/s or phrases which makes it incorrect and write the correct word/s or phrases on the space
    provided.

    STATEMENT ANSWER
    1. Plating is the act of arranging the meal on the individual plate immediately before
    it‘s served.
    2. Serving hot food should be held at 140 °F or warmer.
    3. Meat shrinks about 35% when cooked.
    4. The characteristic of medium rare doneness of meat was when pressed with a
    finger, meat feels firm and there is a definite resistance
    5. Cook all poultry to an internal temperature of 100 °F as measured with a food
    thermometer.
    6. Meats high in fat are cooked without added fat, such as roasting or broiling.
    7. A portion is a standard amount used to help give advice about how much to eat,
    or to identify how many calories and nutrients are in a food.
    8. The term entrée refers to the courses after the Grosse piece.
    9. Meat and poultry defrosted in the refrigerator may be refrozen before or after
    cooking.
    10. The basic component of marinating is acid, oil and spices.

    II. Identification
    Directions: Identify the following statements. Choose your answer on the word pool. Write your answer on the
    space provided.

    Fresh Meat Beef Elastin French Knife

    Collagen Butchers Knife Fat Well-Done

    Primal Cuts Connective Tissue Protein Medium-Rare

    _______________11. It refers to the large section of meat.


    _______________12. It refers to the white connective tissue that dissolves or breaks down by long, slow cooking with
    liquid.
    _______________13. It refers to the market forms of meat that is recently slaughtered, has not been preserved, frozen.
    _______________14. It refers to a meat from cattle over one year old
    _______________15. This type of knife is used for general purposes such as chopping, slicing, and dicing.
    _______________16. This type of knife is used for cutting, sectioning, and trimming raw meats.
    _______________17. It is the main source of flavor in meat.
    _______________18. It refers to the flesh of a young calf, 4-5 months old.
    _______________19. It refers to the doneness of meat where when pressed with a finger the meat feels hard and rough.
    _______________20. These are network of proteins that bind the muscle fibers together.

    III. Multiple Choices


    Directions: Read the following questions carefully and choose the letter that best describes the
    statement. Write the answer on the space provided.
    ______21. In deboning what is the third step?
    A. Turn the bird over, and with breast side down, cut along the backbone from the neck to the tail.
    B. Place the chicken, breast side up, on a clean cutting surface.
    C. Cut the flesh from the curved (saber) bone near the wing and remove the bone.
    D. At the neck, cut out the wishbone by pulling the skin up and out of the way and sliding the knife along
    the underside of the wishbone.
    _______22. Which of the following can be done to prevent drying when reheating?
    A. cook using sauces and gravy C. overcook the poultry meat
    B. remove fat before cooking D. none of the above
    ______23. If the food is the masterpiece, then the plate is its _______
    A. Accessories B. Base C. body D. Frame
    ______24. What should be added to enhance the appearance of the plate presentation?
    A. Plating B. Presenting C. Garnishing D. Serving
    ______25. What do you call the cooking method when meat is cooked in steaming liquid in which
    bubbles are breaking on the surface?
    A. boiling B. roasting C. broiling D. stewing
    ______26. What is an oil-acid mixture which is used to enhance the flavor of meat?
    A. brine solution C. soy sauce and vinegar
    B. marinade D. salt and calamansi
    ______27. Which of the following tools is used for carving?
    A. cleaver knife B. slicer C. fork D. razor knife
    ______28. When buying meat, what should you consider first?
    A. brand B. quality C. price D. round cut
    ______29. What is your primary consideration when storing goods?
    A. expiration date C. quantity
    B. fragility D. size
    _______30. Which of the following market forms of meat does not undergo chilling?
    A. cured meat B. fresh meat C. frozen meat D. processed meat
    _______31. Which of the cooking methods does not belong to dry heat method?
    A. baking B. broiling C. roasting D. stewing
    _______32. Where should meat products be stored?
    A. crisper B. cold shelf C. dry shelf D. freezer
    _______33. Deer meat is called:
    A. Beef B. Carabeef C. Chevon D. Pork
    _______34. Meat of sheep is called:
    A. Lamb B. Carabeef C. Pork D. Chevon
    _______35. Meat of swine is called:
    A. Beef B. Carabeef C. Chevon D. Pork

    IV. Enumeration
    Directions: Enumerate the following. Write your answer on your answer sheet.

    36-40. Factors to consider in presenting/plating poultry dishes


    41-43. Composition of Meat
    44-45. Give at least two (2) Factors Affecting Choice of Cooking Methods in Meat
    46-50. The 5 Basic Elements of Plating

    Prepared by:

    LORAINE G. TENORIO
    TLE Teacher

    Noted by:

    Maxima M. Javier, Ed. D.


    School Head

    Good Luck and God Bless!


    Always do right. This will gratify some people and astonish the rest.
    -Mark Twain-

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