HOLY CROSS ACADEMY, INC.

Gallarde Street, Digos City,

8002 Davao del Sur
S.Y.2019-2020

Second Quarterly Examination in Cookery 10

Name : Section:
Teacher : Date:

TEST I: Multiple Choice

Instruction: Encircle the letter of the correct answer.

1. Macoy, a culinary student, makes sure that before he cooks the recipe, all materials and ingredients are ready
and prepared. He practices
a. food preparation b. food left-over c. miscellaneous cooking d. mise en place

2. During your performance at the TLE Laboratory you found out that there were no available knives in your
station 5 minutes after the time started, what will you do?
a. Approach the teacher and tell him to stop the timer so you can ask for a knife.
b. Go to the other station and borrow some knife from them.
c. Raise your hand and wait for the teacher to go near at your station and tell him your concern.
d. Use other mode of cutting such as spoon or fork and or use your fingers instead.

3. Why mis en place is important?

a. It makes your preparation easy and smooth.
b. It is the standard in every food preparation.
c. Mise en place provide an organized process in cooking.
d. All of the above

4. Starches and cereals can be found mostly from

a. plant sources b. animal sources c. milk and dairy products d. pasta

5. Wheat flour, noodles, pasta, baked goods, and cornstarch are classified under
a. cereals b. starches c. both cereal & starches d. neither cereal nor starches

6. This type of flour is used for baking breads, cookies, and pastries. This is also called “general purpose flour”,
as this could be an ingredient in preparing others foods?
a. All-Purpose Flour b. Cake Flour c. Rice Flour d. Bread Flour

7. When a starch is used as part of the ingredients for gravies, sauces, soups, and filings in pies the starch
function as
a. a thickening agent b. a binding agent c. a stabilizing agent d. a gelling agent

8. What could be the best reason of Carla after she half-boiled the leafy vegetables for her recipe instead of
placing it on a boiling water?
a. She wanted to make sure that harmful bacteria are eliminated after careful preparation of her salad recipe.
b. Carla has short time in preparing salad so instead of placing it in boiling water much better to half-boil.
c. To retain the green color, vitamins and nutrients of the leafy vegetables.
d. It is the standard in cooking to half-boil all ingredients including leafy vegetables.

9. Which of the following could best describe the importance of vegetables in our diet?
a. Vegetables add variety and color to the meal.
b. Vegetables stimulate one’s appetite and add essential nutrients to the body.
c. They are generally low in calorie and are therefore appealing to weight watchers.
d. They are rich in healthy nutrients and vitamins that promote good healthy body.

10. Which of the following could best describe the importance of vegetable in terms of plating and food
presentation?
a. Vegetables add variety and color to the meal.
b. Vegetables stimulate one’s appetite and add essential nutrients to the body.
c. They are generally low in calorie and are therefore appealing to weight watchers.
d. They are rich in healthy nutrients and vitamins that promote good healthy body.

11. The following statements are correct about vegetables EXCEPT

a. Vegetables help for body cleansing.
b. Vegetables are primary sources of vitamins and minerals necessary for growth and digestion.
c. Vegetables causes fatigue once consumes in moderation and damage our digestive track if eaten raw.
d. Vegetables can improve major damages from our body.

12. Below are guidelines in preparing vegetables EXCEPT

a. Vegetables should be cut to suit the purpose.
b. Inspect vegetables thoroughly and removed decayed parts and worms.
c. Leafy vegetables are washed effectively by filling the sink with cold water.
d. Pare vegetables largely to get portion that must be removed.

13. Why do we need to prepare vegetables just before cooking?

a. To avoid loss of vitamins and minerals.
b. To save time and effort.
c. Vegetables are very susceptible to insects and bacteria if stayed in an open air.
d. Vegetables are ubiquitous then we can get them anywhere once needed.

14. Marga, cook vegetables that is too much to consumed by her family; she kept the remaining and decided to
just reheat and served it tomorrow. Giving consideration to food safety and health, is the action of Marga right?
a. Yes, vegetables are long lasting because it has vitamins and minerals that can sustain its freshness.
b. No, vegetables cannot be reheated because bacteria will multiply and can cause food borne illnesses.
c. Yes, vegetables will sustain its vitamins and minerals and can still give other nutrients.
D. No, reheating them will lose their fresh taste and appeal.

15. Stirring the vegetables dish must be minimized because

a. vitamins and minerals will loss especially vitamin C since stirring takes in air.
b. vegetables are very susceptible to metals.
c. it will damage the over-all appeal of the vegetables.
d. stirring enable the growth of bacteria in food.

16. Below are guidelines to consider in selecting vegetables EXCEPT

a. know the purpose of the vegetables to be used to determine the kind and degree of maturity or quality you
will need to buy.
b. selects vegetables that are in season since they are plentiful ,better flavored, and less expensive.
c. buy only the quantity required for the number of days so you can store them with their fresh qualities intact
for a limited number of days.
d. fresh vegetables are 100% edible while canned items vegetables still have substantial amount of inedible
portions to be removed.

17. Which of the following vegetables belong to leafy vegetables?

a. Kangkong b. Patola c. Ampalaya d. Carrots

18. Which is an example of a fruit vegetable?

a. Kangkong b. Patola c. Ampalaya d. Cabbage

19. Why vegetables place an important part of a meal?

a. They are cheap and very economic.
b. Vegetables are low in cholesterol that can fight major diseases.
c. They provide various vitamins and nutrients needed for everyday use.
d. Vegetables provide necessary care and maintenance in our body.

20. Stirring the vegetables dish must be minimized because

a. vitamins and minerals will loss especially vitamin C since stirring takes in air.
b. vegetables are very susceptible to metals.
c. it will damage the over-all appeal of the vegetables.
d. stirring enable the growth of bacteria in food.
TEST II. Identification (10 items)
A. Instruction: Identify the classification of each vegetable whether it is under ROOT, TUBERS, SEEDS,
BULBS, LEAVES, STEMS, FRUITS and FLOWERS.

1. Radish-_______________________________
2. White Beans:___________________________
3. Onions:_______________________________
4. Squash:_______________________________
5. Bell Pepper:___________________________
6. Cauliflower:___________________________
7. Alugbati:______________________________
8. Lettuce: ______________________________
9. Chives:_______________________________
10. Potatoes:_____________________________

B. Instruction: Write your LAST NAME if the given food is under STARCH and write your teachers’ FIRST
NAME if it is under CEREALS.
____________________1. Noodles
____________________2. Pasta
____________________3. Rice
____________________4. Cornstarch
____________________5. Wheat Flour

TEST III. Evaluative Test

Instruction: Collect and write the ingredients you may find from the given recipe procedures.

1. Chinese Egg Rolls with Cabbage

Procedure:
a. Place celery and cabbage in a saucepan with 1 cup of water.
b. Heat oil in a skillet and stir fry meat and garlic
Ingedients:_________________________________________________________

2. Cheese and Potato Rissole

Procedure:
a. Clean, pare, and cut potatoes into pieces.
b. Boil in water sprinkled with a teaspoon of salt.
c. Beat egg yolks ,pepper, and salt to taste.
d. Coat each roll with flour then roll in breadcrumbs.
Ingredients:________________________________________________________

3. Soft-fried noodles with Mushrooms

Procedure:
a. Cook noodles in a large saucepan, boil lightly in salted water.
b. Heat oil in a wok or large skillet.
c. Stir in bamboo shoots, mushrooms, and almond.
d. Stir in broth, soy sauce and sal.
Ingredients:________________________________________________________.

TEST IV. Innovating

Instruction: Create an innovation to the common SPAGHETTI recipe that we always taste. Make use of the
sauces or the pasta or any other part of the spaghetti recipe that you can innovate. Create an appealing
innovative recipe title/name as well. Do not write the procedures; just explain the innovation that you wanted to
make.
Rubrics:
Innovation: 7 pts.
Creative recipe title/name: 4 pts.
Total: 11 pts.

Name of the Recipe: _____________________________________

Innovation Made:

_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
___________________________________________________________________

“In doing what we ought, we deserve no praise because it is our duty”- Vergil

Prepared by: Checked by: Approved by:

Mr.John Philip P. Aballe Mr. Niño R. Nacua, LPT S. Ma. Yolanda D. Capiña, RVM
Grade 10 Cookery Teacher Subject Area In-Charge (STMC) School Principal