Republic of the Philippines

BALIAN INTEGRATED NATIONAL HIGH SCHOOL

Balian, Pangil, Laguna

2nd Quarterly Examination in Cookery 11

NAME: ______________________________________ YEAR & Section: ______

A.Direction: Identify the different kitchen tools and utensils in preparing Salad and Dressing. Write the correct letter on
your paper.(5 points)

1. A salad tool used to remove excess water from the salad greens.

a) Mixing bowl b) Salad server

c) salad spinner d) cutting boards

2. Used to hold salad ingredients for mixing, or for tossing.

a) Knives b) Cutting boards

c) mixing bowls d) salad server

3. A plastic, serrated edge knife that is designed to slice lettuce without causing the edges to turn brown.

a. Lettuce Knife b. Bread Toaster

c. Mixing Spoon d. Grill

4. Are wooden or blocks and acrylic used for cutting.

a. Grill pan b. knives

c. cutting board d. salad server

5. Used to mix dressings, marinate ingredients, hold separate elements of a salad before assembling and used to toss and
mix all the ingredients together.

a.Salad server b. mixing bowls

c. grill pan d. grater

B. Rearrange the classification of salads according to the ingredients used. Select and write the ingredients on the
appropriate box as indicated below.nos.6-20(15 points)

6.Gelatin,7.meat,8.banana,9.potatoes,10.cheese,11.beets,12.onions,13.tomatoes,14.sprouts,
15.lettuce,16.eggs,17.bread,18.nuts,19.melon,20. cabbage
Salad Green Vegetables Vegetables Starches Fruits Protein Miscellaneous
Raw Cooked Foods

C. Identify the classification of the salad according to the place in the meal .Choose from the following choices:

Fruit Salad/Compose Salad/ Bound Salad/Vegetables,Legumes Pasta Salad/Gelatin Salad (10points)

________21. Potatoes for salads should be cooked whole before peeling and cut in order to preserve nutrients.

________22. Fold in thick dressings gently to avoid crushing or breaking the main ingredients.

________23. Starches, pastas and legumes should be cooked until completely tender but not overcooked.

________24. Some fruit discolor when cut and should be dipped into an acid such as tart or fruit juice.

________25. Cut vegetables as close as possible to serving time or they may dry or shrivel at the edges.

________26. To dissolve sweetened, flavored gelatin, stir it into boiling water. It will not lump because the gelatin granules
are held apart by sugar granules
_______27. Prepare and season each ingredients separately and evaluate the flavor and quality.

_______28. Flavors and textures of all ingredients should provide pleasing contrast.

_______29. After cooking, vegetables must be thoroughly drained and chilled before using.

______30. For plated salads, serve on a base with greens and choose attractive, colorful garnishes when appropriate.

D. Construct a recipe of making A Salad Dressing by filling up the ingredients that are used in the Permanent Salad
dressing and Temporary Salad dressing also identify each example.

31. Permanent Salad dressing-- 32.Temporary salad dressing--

33. 37.
34. 38.
35. 39.
36. 40.

E. True or False. Write True if the statement correspond to the statement and False if it not.

Safety and hygienic practices in storing salad and dressing.

______41. Green Salads are plated in a cold plate. Avoid plating salads more than an hour or two before service. Garnish
that is tossed should be added at serving time.

______ 42. Refrigerate salads before serving time.

______43. Dressing is added immediately before serving, or serves it on the side.

______44.Refrigerate salads until serving. Do not hold more than a few hours, or the salads will sag. Holding boxes should
have high humidity.

______45. Do not add dressing to green salads until serving, or they will sag.

______46.Washing all salad vegetables is important to ensure food safety

______47. Use a sharp paring knife to cut away any damaged or bruised areas of the fruit or vegetable

______48.Use soap or detergents when washing vegetables for sanitary.

______49.For iceberg lettuce, use a knife to cut out the core by hitting the stem end on the countertop.

______50.Hold the fruit or vegetable under cool running tap water, gently rubbing it as you rinse it

“Be a student as long as you still have something to learn, and this will mean all your life.” —Henry L. Doherty
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region IV-A (CALABARZON)
DIVISION OF LAGUNA

2nd Quarterly Examination in Cookery 11

Table of Specification

Content No. of No. of Percentage Item

Days items Placement
A Tools/Equipment used in Salad and 4 5 10 1-5
Dressing
B Classification of salads according to the 12 15 30 6-20
ingredients used
C. Classification of the salad according to 8 10 20 21-30
the place in the meal
D. Kinds of salad Dressing 8 10 20 31-40
E. Safety and hygienic practices in storing 8 10 20 41-50
salad and dressing.

Total 40 50 100

Prepared by: Submitted to:

MELANIE M. SERRANO CECILIA B. CASTILLO, Ph.D

Master Teacher II Principal II
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region IV-A (CALABARZON)
DIVISION OF LAGUNA

2nd Quarterly Examination in Cookery 12

Table of Specification

Topics No. of No. of Percentage Item

Days items Placement
A Basic Cutting Techniques of 2 3 6 1-3
Vegetables
B Classification of Vegetables 8 10 20 4-13
C. Ways of Cooking Vegetables 8 10 20 14-23
D. Nutritional Value of Vegetables 4 5 10 24-28
E. Classification of Seafoods 4 5 10 29-33

D Composition and structure of 6 7 14 34-40

Seafoods
E Market forms of Sea foods 4 5 10 41-45
F Cooking techniques for Fish 4 5 10 46-50

Total 40 50 100

Prepared by: Submitted to:

MELANIE M. SERRANO CECILIA B. CASTILLO, Ph.D

Master Teacher II Principal II
 2nd Quarterly Examination in Cookery 12
NAME: ______________________________________ YEAR & Section: _________________

A.Multiple Choice. Write the correct letter of your choice.

1. Making very fine parallel cuts

a. dicing b. bias c. chiffonade d. diamond

2. Making cylindrical cut

a. oblique b. rondelle c. mincing d. dicing

3. Producing cubes shapes

a. dicing b. juliiene c. chopping d. oblique

4. To which family does chayote belong ?

a. seeds and pods b. gourd family c. roots and tubers d. mushrooms

5. To which family does corn belong?

a. cabbage family b. seeds and pods c. onion family d. stalks stem and shoot

6. To which family does bokchoy belong?

a. cabbage family b. seeds and pods c. onion family d. stalks stem and shoot

7.To which family does artichoke belong?

a. seeds and pods b. roots c. fruit vegetables d. leafy vegetables

8. To which family does sweet potato belong?

a. leafy vegetables b. onion family c. roots and tubers d. mushroom

9. To which family does shallot belong?

a. onion b. leafy c. roots and tubers d. gourd family

10. To which family does asparagus belong?

a. stalks stem and shoot b. leafy vegetables c. seeds and pods d. mushroom

11. To which family does avocado belong?

a. leafy vegetables b. onion family c. roots and tubers d. fruit vegetables

12. To which family does carrots belong?

a. onion b. leafy c. roots and tubers d. gourd family

13. To which family does okra belong?

a. stalks stem and shoot b. leafy vegetables c. seeds and pods d. mushroom

14. Which of the following is cooked by placing blanched or raw vegetables in the pan,adding liquid then covering and cooking it slowly?
a. boiling b. baking c. braising d. sautéing

15. Which of the following plating styles is not a classic arrangement?

a. The starch or vegetable item is heaped in the center while the main item is sliced and leaned up against it.
b. The main item in the center, with vegetable distributed around it.
c. The vegetable item in front and main item, starch item and garnish at the rear.
d. The main item is in the center with neat piles of vegetables carefully arranged around.

16. At what temperature in a dry, dark place should potatoes and onions be stored?
a. 50 – 65F b. 60 – 85F c. 40 – 45F d. 70 – 95F

17. Which of the following vegetables is cooked uncovered?

a. Fruit vegetables b. Roots and tubers c. Green vegetables d. Yellow vegetables

18. FiFO stands for

a. Fan in Fan Out b. Fall in Fall Out c. First In First Out d. Fit In Fit out

19. Methods of cooking vegetables used to complete cooking or precooked or blanched.

a.Braising b. Sauteing and Pan frying c. Baking d. Deep frying

20. The blanched or raw vegetables is placed in the pan then liquid is added.
a.Baking b. Braising c. Boiling d. Deep frying

21. Cook starchy vegetables using heat of the oven,rather than range top.
a.Baking b. deep pan frying c. boiling d. Braising

22. Vegetables large enough to coat with breading or batter may be fried.
a.Sautéing b. deep-frying c. boiling d. braising

23. Also used for complete cooking of vegetables.

a.Sauteing and Pan –Frying b. boiling c. braising d. steaming

24. Which of the following vegetables is rich in carbohydrates?

a. legumes, peas, and b. Nuts, olives, and avocado beans c. Mushroom, tomatoes, and radish d. Seeds, roots, and tubers
25. What is the flavor component of vegetables which gives strong flavor and odor to some vegetables like onions, leeks, garlic, chives, cabbage, and
broccoli?
a. Flavonoids b. Glutamic acid c. Sugar d. Sulfur compounds

26. Which fat soluble compound is responsible for the green coloring of plants?
a. Anthocyanins b. Carotenoids c. Chlorophyll d. Lycopene

27. Mr.RR Gelua needs more supply of Vitamin A for his good eyesight. which of the following will he eat to give him the nutrient he needs?
a. malunggay b. Lettuce c. Potatoes d. Saluyot

28. What is the major function of Carbohydrate?

a. Body sparer b. source of energy c. rich in vitamins d. repair the tissues

29. Which kind of fish has no internal bone structure?

a. Fin fish b. Freshwater fish c. Round fish d. Shell fish

30. What are the 2 classification of Shell Fish?

a.Mollusk and Shellfish b. Mollusk and Crustacean c. Univalve and Bivalve d. Fins and no fins

31. These are examples of Round fish except;

a.tilapya b. black sea bars c. cod d. grouper

32. Mollusk are except:

a.bivalves b. univalve c. cephalopods d. with segmented shells.

33. Fish with fins except;

a.flounder b. eel c. cod d. shrimps

34. Which of the following fish is high in fat?

a. Bass b. Cod c . Mackerel d. Red Snapper

35. Which of the following fish is low in fat?

a. Cod b. Salmon c. Trout d. Tuna

36. Which of the following is a characteristic of a fresh fish?

a. With fresh and foul odor b. Eyes are dull, shiny and bulging c. Gills are pink or red d. Flesh shrink when pressed

37. Fat fish are those rich in High fat except:

a.Sole b. salmon c. trout d. mackerel

38. Lean fish are those fish that are low in fat except:
a.Salmon b. sole c. cod d. bass

39. A fish is made up of protein,fats , minerals and;

a.water b. oil c. sugar d. sulphur

40. Fish cooks easily because:

a.has a large connective tissue b. little connective tissue c. soft and tough d. moist and tender

41. Which market form of fish is viscera, head, tail and fins are removed?
a. Butterfly b. Dressed c. Fillet d. Sticks

42. Which market form of fish are both sides of a fish still joined but bones are removed?
a. Butterfly b. Drawn c. Fillet d. Steak

43. Which market forms of fish where viscera removed?

a.Whole or round b. Drawn c. steaks d. dressed

44. Which market forms of fish where cross-section slices?

a. Steaks b. fillets c. dressed d. Sticks

45. Which market form of fish are completely intact?

a. Butterfly b. Drawn c. whole d. Steak

46. How many colors is suggested on a plate to make it balance?

a. Four to five b. One to two c. Three to four d. Two to three

47. Which of the following seafood is cooked just enough to heat to keep it juicy and plump?
a. Fat fish b. Lean fish c. Flatfish d. Shellfish

48. Which of the following enhances baked fish when served?

a. Butter b. cream c. lemon d. Sauce

49. What cooking method is suited to fat fish.

a. Baking b. Boiling c. Deep -frying d. Sautéing

50. Which is basted to baked lean fish to help prevent it from drying up.
a. Butter b. Cream c. Soy sauce d. Tomato sauce
Key answer:

Cookery 11

1.c 26gelatin
2.c 27compose
3.a 28compose
4.c 29.vegetables
5.b. 30vegetables/bound
6.miscellaneous 31mayonnaise
7.protein 32.vinaigrette
8.fruit 33.egg
9.starches 34 lemon
10.protein 35 seasoning
11.vegetable raw/vegetable cooked 36 herbs
12 raw 37 vinegar
13 raw 38 oil
14salad green 39 seasonings
15 salad green 40 herbs
16protein 41true
17starches 42 true
18. miscellaneous 43 true
19 fruits 44 true
20salad green 45 true
21.bound 46 true
22bound 47 false
23pasta 48 false
24fruit 49 true
25vegetable 50 true

Key answer Cookery 12

1.c 27a
2. b 28b
3.a 29d
4.b 30b
5.b 31a
6.a 32d
7c 33d
8c 34c
9a 35a
10a 36c
11d 37a
12c 38a
13c 39a
14c 40b
15c 41b
16a 42a
17.c 43b
18C 44d
19b 45c
20b 46d
21a 47d
22b 48d
23a 49a
24d 50a
25d
26c