FIRST QUARTER-SUMMATIVE ASSESSMENT-COOKERY NC II
Quiz by Ginalie D. Lorenzo
Grade 9-12
Technology and Livelihood Education (TLE)
Philippines Curriculum: Grades K-10 (MELC)
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50 questions
Show answers
- Q1Which of the following vegetables is rich in carbohydrates?Nuts, olives, and avocadolegumes, peas, and beansMushroom, tomatoes, and radishSeeds, roots, and tubers20s
- Q2What is the flavor component of vegetables which gives strong flavor and odor to some vegetables like onions, leeks, garlic, chives, cabbage, and broccoli?Glutamic acidSugarSulfur compoundsFlavonoids20s
- Q3Which tool is used to drain excess water after washing vegetables?Utility trayBowlsSteamerColander20s
- Q4Which of the following is cooking by placing blanched or raw vegetables in the pan, adding liquid (stock, water, wine) then covering and cooking it slowly?SautéingBoilingBakingBraising20s
- Q5Which fat soluble compound is responsible for the green coloring of plants?ChlorophyllCarotenoidsLycopeneAnthocyanins20s
- Q6Mrs. Cabrillas needs more supply of Vitamin A. which of the following will she eat to give her the nutrient she needs?PotatoesSaluyotLettuceAlugbati20s
- Q7Which of the following plating styles is not a classic arrangement?The main item in the center, with vegetable distributed around it.The main item is in the center with neat piles of vegetables carefully arranged around.The vegetable item in front and main item, starch item and garnish at the rear.The starch or vegetable item is heaped in the center while the main item is sliced and leaned up against it.20s
- Q8Chef Shaneshan will cook chopsuey. She is about to remove the hard core of a cabbage. Which of the following knife will she use?Paring knifeCutting knifeButcher knifeChannel knife20s
- Q9What kind of knife is used in removing the hard core of a cabbage?Butcher knifeChannel knifeCutting knifeParing knife20s
- Q10At what temperature in a dry, dark place should potatoes and onions be stored?70 – 950 F40 – 450 F60 – 850 F50 – 650 F20s
- Q11Which of the following vegetables is cooked uncovered?Green vegetablesYellow vegetablesRoots and tubersFruit vegetables20s
- Q12Which kind of fish has no internal bone structure?Round fishFin fishShell fishFreshwater fish20s
- Q13Which of the following fish is high in fat?CodBassRed SnapperMackerel20s
- Q14Which of the following fish is low in fat?TroutTunaCodSalmon20s
- Q15Which market form of fish is viscera, head, tail and fins are removed?DressedFilletButterflyDressed20s