Name: _______________________________________ JRLMHS
Grade and section: Date:
SUMMATIVE TEST in TLE 10 - COOKERY
Multiple Choice. Directions: Read each question carefully. Choose the letter which corresponds to the correct
answer and write it on the space provided before each number. All answers should be written in capital
letters.
1. Which of the following has internal bone structure?
a.fin fish b.fresh water fish c.round fish d.shellfish
2.Which fat soluble compound is responsible for the green coloring of plants?
a.anthocyanin b.carotenoids c.chlorophyll d. lycopene
3.It is cooking by placing blanched or raw vegetables in the pan, a dding liquid(stock, water, wine) then
covering and cooking it slowly.
a.boiling b.baking c.braising d.sauteing
4. What is the flavor component of vegetables which gives strong flavor and odor to some vegetables like
onion, garlic, and leeks?
a.flavonoids b.glutamic acid c.sugar d.sulfur compounds
5. Which of the following vegetables is rich in carbohydrates?
a.legumes, peas, beans c.mushroom, tomatoes, radish
b.nuts,olives,avocado d.seeds,roots,tubers
6.What is the third step in preparing fresh vegetables?
a.peeling and cutting b.soaking c.washing d.cooking
7. What vegetable belongs to roots and tubers family?
a.pumpkin b.broccoli c.turnip d.cabbage
8. A tool used to drain excess water after washing.
a.colander b.salad spinner c.bowl d.utility tray
9.What tool is used in paring?
a.knife b.paring knife c.chef knife d.peeler
10. Which of the following fish is high in fat?
a.tilapia b.cod c.tuna d.catfish
11. Which of the following tool is used for baking vegetables?
a.steamer b.grill pan c.saute pan d.oven
12.What do you call the natural sugar that provides sweetness in vegetables?
a.fructose b.sugar c.glutamic acid d.sulfur compounds
13.What is the second step in preparing fresh vegetables?
a.buying b.washing c.soaking d.peeling and cutting
14. What basic knife cut produce very fine cut usually for onion and garlic?
a.chopping b.mincing c.chiffonade d.dicing
15.What is the first step in preparing fresh vegetable?
a.washing b.soaking c.peeling d.cutting
16. Vegetables are plants or parts of plant like leaves, fruits, tubers, roots, flower, etc. use in a dish either raw
or cooked.Is it true?
a.true b.false c.either d.none of the above
17. Which of the following vegetables does not belong to gourd family?
a.cucumber b.chayote c.artichoke d.pumpkin
18. Which of the following tool is used to hold items while chopping?
a.bowls b.utility tray c.colander d.chopping board
19. What do you call the chemical composition in nuts, olives and avocado?
a.high moisture b.carbohydrates c.fats d.protein
20. Green leafy vegetables and yellow fruits are rich in __________.
a.vitamin C b.vitamin A c.vitamin D d.vitamin B complex
21.What market form of fish is viscera, head , tail and fins removed?
a.fillet b.drawn c.dressed d.steaks
