Cookery 4th TQ

F.
BANGOY NATIONAL HIGH SCHOOL

SASA, DAVAO CITY
COOKERY G10
FOURTH PERIODICAL EXAMINATION
Name_________________________________Year & Section_____________Date____________Score___________

I. Multiple Choice. Choose the correct answer from the given choices. Write your answer on the space before the
number.
________1. Before cooking, one should always first:
a. wash your hands b. measure ingredients c. clean the kitchen d. preheat the oven
________2. What are the basic steps for washing hands?
a. Wash thoroughly with water and dry. c. Apply soap, wash thoroughly
b. Apply soap, wash thoroughly, rinse and use paper towels. d. Apply soap, rinse and dry.
________3. It is important to prepare food safely because;
a. It helps to prevent food poisoning c. prepared food tastes better
b. prepared food looks better d. safe food helps avoid obesity
________4. Which of the following is a BAD food handling practice?
a. Refrigeration of fresh and cooked foods in separate containers
b. Cleaning cutting boards and knives thoroughly after using with fresh meat.
c. Thoroughly cooking poultry before eating.
d. Storing cooked and fresh meat in the same container.
________5. A flavorful liquid made by gently simmering bones and/or vegetables is a
a. sauce b. soup c. stock d. ragout
________6. The basic ingredient for any stock are:
a. bones, mirepoix, aromatics, water c. bones, aromatics, water, salt
b. bones, mirepoix, water, wine d. bones, mirepoix, aromatics, wine
________7. The following ingredient is used in white stock EXCEPT_______.
a. boquet garni b. mirepoix c. tomato paste d. bones
________8. Herbs are obtained from__________of a plant.
a. roots b. bark c. fruits d. leaves
________9. After blanching vegetables, it should be refreshed in:
a. salt water b. ice water c. vinegar water d. warm water
________10. Food contamination can occur during:
a. food preparation b. cooking c. serving d. all of the above
________11. A stock made from chicken bones and mirepoix that is caramelized before simmering is an example of a:
a. Brown stock b. white stock c. court bouillion d. fumet
________12. A rich lightly reduced stock used as a sauce for roasted meats is called
a. jus b. glace c. fumet d. remouillage
________13. The process of removing the impurities in the surface of the stock is called
a. scraping b. blanching c. skimming d. degreasing
________14. Why are sauces important in a dish?
a. Sauce enhances the taste of the food to be served c. adds moisture or succulence to dry foods
b. Sauce enhances the appearance of a dish d. all of the these
________15. Why should we avoid placing hot stock and soups in the refrigerator?
a. Hot stock may warm everything else in the refrigerator
b. Hot stock may cool quickly
c. Hot stock may melt the frozen ice in the refrigerator
d. None of these
________16. A French word that refers to the mixture of coarsely chopped onions, carrots and celery that provides a
flavor base for stock is
a. Aromatics b. mirepoix c. boquet garni d. sachet d’épices
_______17. Which is a highly flavored type of stock made with fish bones?
a. Fumet b. glace c. remouillage d. court bouillon
________18. Which of the following meat cuts requires a long and slow cooking temperature?
a. Tender b. lightly tough c. less tender d. tough
________19. These are the meat parts that are edible and that belongs to the internal organ of the butchered animal
a. Tender cuts b. variety meats c. loin d. tough cuts
________20. Which of the following meat cuts require short cooking time?
a. Chuck b. shank c. loin d. jowl
II. TRUE OR FALSE. Indicate whether the statement is TRUE or FALSE.
__________________________1. Fruit soup can be served hot or cold.
__________________________2. Cooking food may guarantee that bacteria present in food are already eradicated.
__________________________3. Veal is a matured cattle or cow.
__________________________4. The use of pressure cooker when cooking meat shortens cooking time thereby saving
fuel and improves the tenderness of the meat.
__________________________5. Fresh beef is brown in color with yellow fat and free from slime and odor.
__________________________6. Freezing food should be at zero or slightly higher temperature.
__________________________7. Frying is a dry heat method of cooking.
__________________________8. When buying meats, choose young animals for more tender meats.
__________________________9. Tongue, brain, lungs and intestines are considered variety meats.
__________________________10. Steaming is a method of moist heat cooking.
III. Write the classifications of meat from its animal source.
Sources Meat
Hog or pig 1.
Young cattle or cow 2.
Mature cow 3.
Carabao 4.
Deer 5.
Goat 6.
Mature sheep 7.
Young sheep 8.
Domesticated birds 9
Fish and shellfish 10.
IV. IDENTIFICATION. Label the different cuts of pork.

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F.

BANGOY NATIONAL HIGH SCHOOL

Name___________________________Year & Section_DateScore_____

Young cattle or cow 2.

Fish and shellfish 10.

IV. IDENTIFICATION. Label the different cuts of pork.

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