Republic of the Philippines

Department of Education
Cebu Province
San Fernando National High School
San Fernando Cebu

SECOND QUARTER EXAMINATION

COOKERY NC II
School Year 2019-2020

LRN: ________________________________ Score: __________________________

Complete Name: _______________________________________________________
Section: ______________________________ Date: ___________________________
Teacher: ______________________________________________________________

Directions: Read and analyze each item/question carefully. Write the letters of the correct
answers in the blank provided before the number. (_50__ points)

1. What natural sugar provides the sweetness in vegetables?

A. fructose C. lactose
B. glucose D. maltese

2. What gives the strong odor and flavor of some vegetables?

A. carotenoids C. glutamic acid
B. flavonoids D. sulfur compound

3. What fat soluble compound is responsible for green color of plants?

A. anthocyanin C. carotenoid
B. anthoxanthin D. chlorophyll

4. What flavonoid is responsible for yellow pigments?

A. anthocyanin C. carotenoid
B. anthoxanthin D. chlorophyll

5. What procedure in preparing vegetables used in which potato and other root crops
Should be scrub well?

A. cooking

B. peeling and cutting

C. soaking

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D. washing

6. What edible parts of the plants includes stem, roots, bulbs, leaves, flowers and fruits
Used in cooking?
A. herbs C. weed
B. tree D. vegetables

7. What practice should be done before the activity in the kitchen?

A. mes en plus C. mise en place
B. mess in place D. mise en plus

8. What chemical composition is present in roots, seeds, and tubers?

A. carbohydrates C. vitamin A
B. minerals D. vitamin C

9. What kind of vegetables has a high moisture content?

A.

B.

C.

D.

10. What vitamin is present in yellow vegetables?

A. carbohydrates C. minerals
B. folic acid D. vitamin A and C

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11. What are the examples of vegetables included in gourd family?
A. corn, peas, and beans
B. taro, potato, and cassava
C. tomato, avocado, and eggplant
D. pumpkin, chayote and cucumber

12. What part of the plants are shallots, onions, and leeks?
A. cabbage family C. mushroom
B. gourd family D. onion family

13. Which of the following vegetable is not included in stalks, stem, and shoot part of
The plant?

A.

B.

C.

D.

14. What vegetables is a good source of lycopene?

A.

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 B.

C.

D.

15. What flavor compound found in your green papaya?

A. citric acid C. glutathione
B. glutamic acid D. sulfuric acid

16. Which of the following is cooking by placing blanched or raw vegetables in the pan,
adding liquid (stock, water, wine), then covering it slowly?
A. baking C. braising
B. boiling D. sautéing

17. Which tool is used to drain excess water after washing vegetables?

A.

B.

C.

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 D.

18. Which of the following vegetables is cooked uncovered?

A. fruit vegetables C. roots and tubers
B. green leafy D. yellow vegetables

19. Which of the following guidelines in plating select a plate large enough to hold food
Without hanging of the edge?
A. maintain unity
B. make every component count
C. Keep food off the rim of the plate
D. Keep space between items unless, they are stacked on one another.

20. What basic cut is done by producing very fine usually for garlic and onions?
A. bias C. julienne
B. chiffonade D. mincing

21. Which of the following basic cuts is appropriate for cabbage in Pancit cooking?
A. bias
B. chiffonade
C. julienne
D. mincing

22. Which of the following basic cut is appropriate for long cylindrical vegetables like
Eggplant?
A. bias
B. chiffonade
C. julienne
D. mincing

23. Which of the following rules is not included in vegetable cookery?

A. don’t overcooked
B. prepare cut vegetables as early as possible
C. never use baking soda with green vegetables
D. cut vegetables uniformly and evenly for cooking

24. What would happen when green vegetables cooked with cover?
A. overcooked
B. nutrients removed
C. destroyed particles into pieces
D. become limp, mushy, and change color

25. Which of the following is low in fat?

A. cod C. trout
B. salmon D. tuna

26. What is the function of the steamer?

A. used for frying vegetables C. used for sautéing vegetables
B. used for grilling vegetables D. used for steaming vegetables

27. What classification of seafood have an external shells but no internal bone structure?

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 A.

B.

C.

D.

28. Which of the following type of shellfish has segmented shells and jointed legs?
A. amphibians’ C. mammals
B. crustaceans’ D. mollusks

29. Which of the following seafood is not included in the fresh water fish group?

A.

B.

C.

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 D.

30. What are those fish that are high in fat?

A. bass, cod, and red snapper
B. bass, sole, and tuna
C. cod, mackerel, and trout
D. mackerel, salmon, and tuna

31. Chef Shaneshan will cook chopsuey. She is about to remove the hard core of a
Cabbage. Which of the following knife will she use?
A. butcher knife C. cutting knife
B. channel knife D. paring knife

32. Mrs. Cabrillas needs more supply of Vitamin A. Which of the following will she eat to
Give her the nutrients she needs?
A. alugbati C. potato
B. lettuce D. saluyot

33. How would you identify fresh fin fish?

A. gray gills C. flesh shrink when pressed
B. fresh and foul odor D. eyes are clear, shiny, and bulging

34. Which market form of fish is done both sides of a fish still joined, but with bones?

A.

B.

C.

D.

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35. Which market form of fish is done if viscera, head, tail and fins are removed?

A.

B.

C.

D.

36. What should be the appropriate cut of vegetables used for cooking pancit?
A. bias C. julienne
B. shredded D. rondelle

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

A. butter C. lemon
B. cream D. sauce

38. How many colors are suggested on a plate to make it balance?

A. one to two C. three to four
B. two to three D. four to five

39. Which of the following seafood is cooked just enough to heat to keep it juicy and
Plump?
A. fat fish C. lean fish
B. flat fish D. shell fish

40. What cooking method is suited to fat fish?

A. baking C. deep-frying
B. boiling D. sautéing

41. What storing temperature is appropriate for potato and onions in a dry, dark place?
A. 50-65 F C. 60-75 F
B. 65-70 F D. 75-85 F

42. What is the effect of adding acid in vegetables that has anthocyanin pigment when
cooking?
A. color is stable C. light effect
B. deeper red purple D. very soluble

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43. How will you describe the characteristics of the fresh mollusks?
A. squid is somewhat soft
B. Mussels are firm but hard when cooked
C. Scallops are creamy white in color
D.Oysters have smooth, regular shape

44. What is the importance of studying basic knife cuts?

A. practice holding a knife
B. create any shape and size
C. safe preparation of food
D. attain even and uniform cuts of vegetables

45. How do we store canned vegetables?

A. store at 0 F
B. keep well sealed and off the floor
C. stored in a cool, dry and dark place.
D. keep in cool, dry place, away from sunlight and off the floor

46. How can you describe the flavor of vegetables using standard quality in cooking?
A. bright and smooth
B. crisp, tender, overcooked, and mushy
C. strong flavored with no off flavor or bitterness
D. with appropriate combinations and garnishes

47. Which of the following is the third step in opening an oyster?

A. cut muscle from bottom cup.
B. twist knife handle to open the oyster
C. insert oyster knife at hinge slowly but firmly
D. push knife into oyster and slice muscle from top shell

48. What would happen to the texture of vegetables if added with lime ( apog ) in
cooking?
A. delay softening C. hard
B. easily soften D. mushy

49. How can you explain the reason, why seafood must cooked in a low temperature?
A. separate the flesh C. become tough and rubbery
B. make it chewy and sticky D. keep it juicy, plump, and soft

50. How could you make a fish fillet?

A. by cleaning the viscera
B. by cutting into slices of fillet
C. by removing the bone side of the fish
D. by slicing it into section of a backbone

***END OF EXAMINATION**

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