REGIONAL MID-YEAR ASSESSMENT IN

TECHNOLOGY AND LIVELIHOOD EDUCATION 10

COOKERY

Name: ________________________________________ Score: _________

Grade & Section: ___________________________ Date: __________
MULTIPLE CHOICE
Directions: Choose the letter of the correct answer and write it on the provided answer
sheet.
1. Knife is a chef’s best buddy. It is the busiest tool being used by people inside the kitchen.
Which of the following knives is used for decorative works such as garnishes?
A. Bread knife C. Channel knife
B. Butcher knife D. Paring knife
2. What makes up the majority of an egg's liquid weight, which is roughly 67%?
A. Albumen C. Germinal Disc
B. Chalaza D. Shell
3. Several factors affected egg size. What are these elements?
A. Age and weight of hen C. Feed and environmental factors
B. Chicken breed D. All of these
4. If you're going to make a sunny side-up egg for breakfast, what type of egg from the market
will you use?
A. Dried/powdered eggs C. Frozen egg
B. Fresh egg D. Pasteurized egg
5. Which of the following is not a typical characteristic of cooked eggs in the shell and poached
eggs?
A. Warm, liquid yolks
B. Bright shiny appearance
C. Chewy and crispy white edges
D. Compact round shore, not spread or flattened
6. Shiela added egg to her meatballs. What function do you believe egg serve in the production of
meatballs?
A. As emulsifier C. As binding agent
B. As foaming agent D. As flavoring agent

7. Why is egg considered complete food?

A. It contains all of the vitamins except vitamin C.
B. It contains high quality protein with all essential amino acids.
C. It is considered as functional food that have health benefits beyond their traditional
nutritional value D. All of these.
8. Which of the following is a culinary use of egg?
A. Flavoring and coloring agent C. Thickening agent and binder
B. Leavening agent D. All of these
9. What is the art of presenting food in an attractive way?
A. Garnishing C. Presenting
B. Plating D. Table setting
10. How will you present an egg dish?
A. Garnish appropriately C. Read the clock and be odd
B. Play with height D. All of these
11. Rizza is plating the dish that she cooked before serving it to the customer. Then you noticed
something odd regarding her garnish. What would you suggest to Rizza in garnishing her dish
properly? A. Garnish on the plate should be edible.
B. Garnish should enhance the flavor of the main dish.
C. Garnishes are also a great way to add color and texture.
D. All of these.
12. How would you present food that will show “Read the clock” based on the simple ways to
present food like a chef?
 A. Place carbohydrate at 2 o’clock, vegetables at 6 o’clock and the protein food at 11 o’clock
B. Place carbohydrate at 6 o’clock, vegetables at 2 o’clock and the protein food at 11 o’clock
C. Place carbohydrate at 11 o’clock, vegetables at 2 o’clock and the protein food at 6 o’clock
D. Place carbohydrate at 11 o’clock, vegetables at 6 o’clock and the protein food at 2 o’clock
13. The contestants for the cooking show are preparing dishes for special occasion. If you were
the judge, what criteria would you use to assess the finished product?
A. Taste and plating style of the finished product
B. Smell and plating style of the finished product
C. Texture and appearance of the finished product
D. Taste, texture, appearance of the finished product
14. What kitchen tool is used for separating coarse particles of flour, sugar, baking powder and
powdered ingredients to retain finer textures?
A. Canister C. Sifter
B. Colander D. Strainer
15. How would you classify the starch that have been altered physically or chemically, to modify
one or more of its key chemicals and/or physical property?
A. Manufactured starch C. Native starch
B. Modified starch D. Purified starch
16. Laura loves to cook native delicacy like Maja. She noticed that starch changes in properties
when gelatinized. What would be the changes that occur in the gelatinization of starch?
A. hydration and swelling to several times original size
B. Increase in clarity
C. loss of birefringence
D. All of these
17. Brown rice is good for diabetic persons due to its low carbohydrate content. How would you
classify brown rice?
A. An enriched cereal C. A whole grain cereal
B. A restored cereal D. All of these
18. Which function of starch is best suited for beverage, syrup and salad dressing?
A. Binding and filling C. Moisture retaining
B. Gelling D. Stabilizing
19. Angel is making cake for her friend. She noticed that her cake mixture has too much liquid
because she did not follow the recipe. What will be the result if there is too much liquid in
relation to the starch?
A. Scorching C. Thinning of gel
B. Skin Formation D. Weak gel
20. Can you name the common problem in starch cookery that is usually encountered when
using acid or acid ingredients such as lemon or vinegar?
A. Scorching C. Thinning of gel
B. Skin Formation D. Weak gel
21. What would happen if pasta is cooked “al dente”?
A. Pasta is not overcooked
B. Pasta is not soft and mushy
C. Pasta is tender but firm
D. All of these
22. What would you do if you will hold pasta for a short period of time? A. Drain, add sauce and
serve.
B. Slightly undercooked the pasta.
C. Drain and rinse with cold water.
D. Toss with a small amount of oil to keep it from sticking.
23. Based on the different plating styles, which of the following is not a classic arrangement?
A. The main item in the center, with vegetable distributed around it
B. The vegetable item in front and main item, starch item and garnish at the rear.
C. The main item is in the center with neat piles of vegetables carefully arranged around.
D. The starch or vegetable item is heaped in the center while the main item is sliced and
leaned up against it.
24. What pasta can be stored in the refrigerator for 2 or 3 days?
A. Cooked pasta C. Fresh pasta
B. Dried pasta D. Frozen pasta
25. You cooked spaghetti for your son’s birthday but there were a lot of leftover. What could be
done to prolong the shelf life of cooked pasta for 4 to 5 days?
A. Place the pasta in a tight-sealed container and store in the refrigerator.
B. Cooked pasta and sauce should be stored separately in the refrigerator.
 C. Drain the noodles using a colander and then toss the pasta with 1 tsp. salad oil. D. All
of these.
26. Which among the following are plants or parts of plants like leaves, fruits, tubers, roots,
bulbs, stems, shoots and flower used in a dish either raw or cooked?
A. Fruits C. Rice
B. Meats D. Vegetables
27. What is the flavor component of vegetables which gives strong flavor and odor to some
vegetables like onions, leeks, garlic, cabbage and broccoli?
A. Flavonoids C. Sugar
B. Glutamic acid D. Sulfur compound
28. Vegetables are classified into three and one of these is according to parts of plants. Which part
of plant does cucumber, pumpkin and chayote belong?
A. Fruit vegetables C. Onion family
B. Gourd family D. Roots and tubers
29. How would you determine if the vegetables you are going to buy are Fresh?
A. If it is crisp and has bright colors.
B. If it has no decay and insect infestation.
C. If it has no mechanical damage or injury.
D. All of these
30. Cabbage type vegetables, bell peppers, lettuce, potatoes, dark green and yellow vegetables are
good source of vitamin C. What are the functions of Vitamin C?
A. Helps heal wounds.
B. Aids in the absorption of iron.
C. Promotes a healthy immune system.
D. All of these
31. Lydia’s mother bought fresh vegetables from the market. She told her to prepare those fresh
vegetables by washing it. If you are Lydia, how are you going to wash those fresh vegetables?
A. Peel all the vegetables before washing it then drain well and refrigerate
B. Cut all the vegetables, treat them with acid or hold them under water until ready to use.
C. Soak all the fresh vegetables in cold salted water for 30 minutes then drain well and
refrigerate.
D. Wash green leafy vegetables in several changes of cold water, scrub well unpeeled
potatoes, drain well and refrigerate lightly covered to prevent drying.
32. Kyla wanted to make a delicious vegetable dish, so, she cooked vegetables by carefully
following the suggested recipe. What do you think will be the effects of cooking vegetables?
A. Changes in color and nutrients C. Water is either lost or absorbed
B. Changes in texture D. All of these
33. Changes in texture is one of the effects of cooking vegetables. What does this mean?
A. Fibers are either softened or toughened.
B. Water is loss and vegetables become limp.
C. Minerals are washed into the cooking liquid.
D. Cooking for a short time helps maintain color.
34. What would happen to boiled and steamed vegetables if we did not drain it as soon as they are
cooked and cool quickly under cold water?
A. Vegetables will be overcook
B. Vegetables will remain crispy
C. Vegetable will lose all its nutrients
D. All of these
35. What will you use to enhance the flavor of most vegetables?
A. Butter B. Margarine C. Oil D. Sauce
36. How many colors are suggested on a plate to make it balance?
A. Four to five B. One to two C. Three to four D. Two to three
37. At what temperature in a dry, dark place should potatoes and onions be stored?
A. 40-50ºF B. 50-60ºF C. 60-70ºF D. 70-80ºF
38. General appearance is one of the criteria in the scoring rubrics which was used in evaluating
the finished product. How would you explain the general appearance?
A. Attractive and appealing to appetite
B. Pleasing and good color combination
C. Ingredients cooked just right and with correct consistency
D. All of the above
39. Fish has very little connective tissue. What does this mean? A. Fish cook very quickly, even at
low heat.
B. Fish is naturally tender and high heat will result to toughening of protein
 C. Cooked fished must be handled very carefully.
D. All of the above
40. Which market form of fish are referred to when both sides of a fish is still joined but bones are
removed?
A. Butterfly fillet B. Drawn C. Fillet D. Steaks
41. Mary and her daughter Arlene went to the market to buy fresh fish. How can you identify
fresh fish?
A. Eyes are dull, shiny and bulging C. Gills are pink or red
B. Flesh shrink when pressed D. With fresh and foul odor
42. Lean fish can be stored for a long time than fat fish. Which of the following is the maximum
storage time for lean fish?
A. 2 months B. 4 months C. 6 months D. 8 months
43. Which of the following seafood is cooked just enough to heat thoroughly to keep it juicy and
plump?
A. Fat fish B. Flat fish C. Lean fish D. Shellfish
44. What would be the result if you coat fish with fat before broiling?
A. To add flavor C. To prevent splitting
B. To avoid overcooking D. To reduce drying
45. What would you do to enhance moistness and palatability of a baked fish?
A. Add oil to baked fish.
B. Coat it with flour before baking.
C. Served with sauce or seasoned butter.
D. Season the baked fish by sprinkling seasoning.
46. Which of the following is the second step in scaling whole fish? A. Lay your fish flat on the
board.
B. Remove the scales on both sides of the fish.
C. Begin to rake the scales from the tail towards the head.
D. Hold the fish down firmly with your hand near its head.
47. Fish is very delicate and easily overcooked. How would you assess the doneness of fish?
A. The fish just separates into flakes.
B. The flesh becomes opaque (usually white).
C. If bone is present, the flesh separates from the bone and the bone is no longer pink.
D. All of the above
48. Which among the following is not a guideline to help in plating attractive seafood dishes?
A. Keep it simple.
B. Keep space between items.
C. Keep food off the rim of the plate.
D. Arrange the items for the inconvenience of the customer.
49. What would you use in packing lobster and shrimp before keeping it in a cool place?
A. Bubble wrap [Link] plastic
B. Moist seaweed or moist heavy paper D. Well covered canister
50. Students performance task in Cookery was evaluated using scoring rubrics. What are the
parts of the scoring rubrics?
A. Dimension and performance level C. both a and b
B. Score and criteria D. none of these