Third PERIODIC EXAM

In Technology and Livelihood Education

Cookery
GRADE – X
Name:_________________________________________ Score:______
Year/Section:___________________________________ Adviser: Aileen Agnes S.
Aguilar

DIRECTION: Read the statement below and shade the letter of the correct answer.
A B C D
O O O O 1. How do we call the flavorful liquid prepared by simmering meaty bones
from meat or poultry?
a. Soups b. stocks c. sauces d. fish stock
O O O O 2.Which of the following classification of stocks are made from beef
or veal bones?
a. chicken b. white c. brown d. fish
O O O O 3.Which ingredients in preparing stocks helps dissolve connective
tissue and extract
flavour and body and from the bones ?
a. bones b. mirepoix c. acid products d.
leftovers
O O O O 4.What appropriate cooking time for white beef stock is being used?
a. 8 to 10 hours b. 6 to 8 hours c. 3 to 4 hours
d. 45mins.
O O O O 5.What do you call on stock added with for variety of flavour
consistency appearance?
a. Soups b. stocks c. sauces d. fish stock
O O O O 6. Which of the following classification of soup are thickened to provide a
heavy consistency?
a. clear b. thick c. bouillon
d. broth
O O O O 7. What is the first basic principles in preparing soup?
a. Starting with cold water
b. Cutting vegetables to appropriate size to the type of stock
c. Select your protein based (beef, chicken, pork, and fish)
d. simmering
O O O O 8. How do we call the flavorful liquid, usually thickened that is
used to season ,flavour
and enhance other Foods?
a. soup b. sauces c. stocks d .fish stock
O O O O 9. Which of the following sauces made with margarine or butter, flavour
and brown stock
a. white sauce b. veloute c. Hollandaise d. brown
O O O O 10. Which of the following variety of sauces is made just before
they are to be used?
a. hot sauces b .cold c. margarine
d. fats
O O O O 11. Thickening agents are used to thickens sauce to right
consistency, which of the
following is thicken by gelatinization?
a. starches b. flour c .roux
d. fats
O O O O 12.What Finishing techniques in sauce making means to swirl a
liquid in a saute panto
cook particles of food remaining on the bottom?
a. reduction b. straining c. deglazing d. enriching
O O O O 13. What is the proper storage of stocks?
 a .put it in the refrigerator when it is hot c .leave it uncovered for the
first half- hour
b .cool the stocks within two hours d. chilled stock should be frozen
in 1
gal. amounts to be used for
sauces
O O O O 14.The first proper way in reconstituting stocks, Sauces and soups
is__________?
a. by adding water c. by putting coconut milk
b.by using other liquids like evaporating milk d. by adding fruit juices
O O O O 15. How do we call the domesticated birds or several kinds of fowl
that are used as food
and the term includes chicken, turkey , duck and pigeon.
a. poultry b. chicken c. ducks d.
pigeons
O O O O 16. What do we call a desexed male chicken usually under 8
months old?
a. broiler b. capon c. hen d. rooster
O O O O 17.What do we call a young chicken that is usually 9-12 weeks of
age?
a. fryer b. hen c. roaster d. stock
O O O O 18. Which of the following characteristics of the live poultry is the
first step in selecting
good quality poultry?
a. it has a clear eyes. c. the bone of the tip of the
breast is soft
b. has fine and soft feet d. small feathers
O O O O 19. How many percent of water and traces of vitamins and minerals does
a chicken composed?
a.22.6% b.10% c.80%
d.76.3%
O O O O 20.These are dressed poultry that have been chilled or frozen?
a. live poultry b. whole poultry c. dressed poultry d.
drawn
O O O O 21. Which of the following cuts of poultry is split from front to back
through the
backbone and keel to produce 2 halves of approximately equal
weight.
a. whole chicken b. halves c. breast quarters d. split
O O O O 22. Which of the following cuts of poultry is cut in to 2 breast
halves with ribs and back
portion,2 wings , 2 thighs and 2 drumsticks.
a. split breast b .boneless split breast c.8 piece cut
d. whole chicken
O O O O 23. In fabricating the chicken you should separate the ______that is
attached to breast from leg.
a. skin b .leg c. thigh
d. wings
O O O O 24. In deboning the chicken you should place the chicken ______
side up , on a clean
cutting surface
a. skin b. breast c. thigh
d. wings
O O O O 25.A serving size is the amount of food listed used to help give
advice about how much
to eat while __________is how much food you choose to eat at
one time.
a. portion b. serving c. menu cycle d.
menu
Test-II. DIRECTION: Read the statement carefully and write the missing
word to make the sentence complete. Write your answer on the space
provided before the number.

_______________________1. The act of arranging the meal on the individual plate

immediately before it’s served is what we call the _____________?
_______________________2.If the food is the masterpiece then the plate is
its______________.
_______________________3.Poultry spoils very quickly unless it is properly handled and
stored ,after being brought from the market ,it should be ___________as quickly as
possible and wiped off with a damp cloth.
_______________________4.Chicken in the refrigerator for 12 to 24 hours or to place it
under running tap water for
_________,in their original wrap in both cases.
______________________5.Packages of chicken should be wrapped in ____________to
prevent leakage onto other items.

Test-III.DIRECTION: Read t statement carefully and match column A to column B

items. Write your answer on the space provided before the number.

Column A Column B
_____1.What cookery method is suitable for the less tender cuts? a. Storage
_____2.What is the best cooking temperature for poultry? b. frying
_____3.What factors affects the poultry meats tenderness and c. Entrees
juiceness?
_____4.Is the term for flesh of cattle(beef and veal,sheep and pork) d. Lean meat
_____5.What do we call the type of knives used for carving roast e. Washing
chicken and duck?
_____6.Is composed of long thin muscle fibers bound together in f. Age
bundles.
_____ 7.What do you call the cooking method when meat is washed g. Meat
during
preparation?
_____8.What do we call a meat from cattle over one year old? h. High
temperature
_____9.Are usually served as the main dish. i. Utility knife
_____10.What market forms of meat that is recently slaughtered ? j. Fresh meat
l. Beef

Test-IV Arranged the correct step by step procedure of the given recipe.

Roasted Meat

Tools and Equipment Needed:

-knife
-chopping board
-roasting pan
-rack
-oven
-pan
-serving plate

Materials and Ingredients Needed:

-meat(any kind)

- seasoning
- Brown stock
- Mirepoix
 Procedure:
_____Serve with gravy.
_____Slice roast meat across the grain .
_____strain and skim fat.
_____simmer for desired time.
_____deglaze with brown stock.
_____add mirepoix and let brown
_____degrees pan used in roasting meat
_____prepare pan gravy from drippings.
_____Remove roast from oven and let stand in a warm place for 15-30
minutes.
_____Roast the desired doneness.
_____Place meat in preheated oven
_____place meat fat side up on a rack in the roasting pan
_____Season meat several hours or the day before.
_____Prepare a trim meat for roasting.
_____Collect all equipment and food supplies.

Cheating is a Crime..!!!
Goodluck and Godbless

TABLE OF SPECIFICATION
In Technology and Livelihood Education
Cookery
GRADE – X

TOPIC No. of days taught NO. OF ITEMS

Lesson 1: PREPARE STOCKS FOR
SAUCES AND SOUPS
 Principles of Preparing Stocks 1 day 1
 Classification of Stocks 2 days 1
  Ingredients in Preparing Stocks 1 day 1
 Guidelines for Preparing Stocks 1 day 1
Lesson 2: PREPARE SOUPS REQUIRED
FOR MENU ITEM
 Soups 1 day 1
 Classification Soups 2 days 1
 Basic principles of preparing soup 1 day 1
PREPARE SAUCES REQUIRED FOR
MENU ITEM
 Sauces 1 day 1
 Classification Soups 1 day 1
 Basic principles of preparing soup 1 day 1
PREPARE SAUCES REQUIRED FOR
MENU ITEM
 Sauces 1 day 1
 Basic Sauces for Meat, Vegetables, and 1 day 1
Fish
 Variation of Sauces 1 day 1
 Thickening agents 2 days 1
 Basic Finishing Techniques in Sauce 1 day 1
Making
 Storage of Sauces, Stocks and Soups 2 days 1
 Ways to Reconstitute Stocks 1 day 1
Lesson 2: PREPARE POULTRY AND
GAME DISHES
 Selecting and Purchasing Poultry and 1 day 1
Game
 Selecting Good Quality Poultry and 1 day 1
Game
 Nutritional Value Components of 1 day 1
poultry and Game
 Market Forms of Poultry 1 day 1
 Different Cuts of Poultry 1 day 1
 Steps in Fabricating the chicken 4 days 2
 Steps in Deboning the chicken 1 day 1
 Plate/Present Poultry and Game Dishes 1 day 1
 Portion Control for Cooked Poultry and 1 day 1
Game
 Plating/ Presenting Poultry Dishes 1 day 1
 Store Poultry and Game Birds 1 day 1
-Handling and Storage of Poultry
 Storage Time for Poultry and Game 1 day 1
 Safe Shopping for Chicken and Poultry 1 day 1
 Chicken and Product Poultry Dating 1 day 1
 Prepare and Cook Meat 1 day 1
-Introduction of meat
 Types of Knives and their uses. 1 day 3
 Composition of Meat 1 day 1
 Basic Preparation Methods of Meat 1 day 1
 Different kinds of Meat and its Source 1 day 1
 Prepare and cook meat 2 days 15
 Prepared by:

MS. AILEEN AGNES S. AGUILAR

T.L.E. Teacher

Noted by:

JESSIE T. ECHIEVARRE
Principal III