Second Periodical Test in TLE

GRADE 10
Direction: Read and analyze each statement carefully. Encircle the letter of the correct
answer.
1. _________ are good sources of food nutrients that are very important in everyday meals.
a. Fruits
c. Meat
b. Vegetables
d. Rice
2. What is the natural sugar that provides the sweetness in vegetables?
a. Fructose
c. Carotenoids
b. Chlorophyll
d. Flavonoids
3. _________ is where vegetables are drained as soon as they are cooked and then cool
quickly under cold water to prevent overcooking from the residual heat.
a. Boiling and steaming
c. Sauting and Pan-frying
b. Braising
d. Deep-frying
4. _________ can be used to complete cooking or precooked or blanched vegetables. Also
used for complete cooking of raw vegetables.
a. Boiling and steaming
c. Sauting and Pan-frying
b. Braising
d. Deep-frying
5. Which of the following cooking methods does not belong to dry heat method?
a. Baking
c. Roasting
b. Broiling
d. Stewing
6. . Which of the following can be considered as a characteristic of a good quality
vegetables?
I. Shine well
II. Have a different smell
III. Smell should be good
IV. The stems and leaves are already dried
a. I,II
c. I, III
b. II, III
d. III, IV
7. Chef Santos will prepare avocados, which of the following is the first step in preparing
avocado?
a. Grip the avocado gently on one side with one hand, cut the avocado lengthwise around the
seed.
b. Scoop out the seed with the use of spoon or scooper.
c. Open the avocado into or halves into to expose the seed.
d. Wash the avocado after slicing.
8.

Mr. Dante bought vegetables, he first placed in the pan then liquid is added ( stock,
water, wine) to cover vegetables, then cooked slowly, what method of cooking vegetables
did Mr. Dante used?
a. Braising
c. Sauting
b. Blanching
d. Baking
9. Chef Marvin will cook chopseuy, he is about to remove the core of a cabbage, which of
the following knife will he use?
a. Channel knife
c. Cutting knife
b. Butcher knife
d. Paring knife

10. Dianne is planning to clean the leek that she bought, which of the following must she do
first?
a. Cut off and discard the dark green leaves.
b. Trim and discard the roots.
c. Cut the stalk into half lengthwise.
d. Slice them crosswise.
11. Roselyn is working as a cook in a famous restaurant in Manila, what is the most familiar
vegetable cut?
a. Mincing
c. bias
b. Tournett
d. Mix pots
12. Mrs. Gomez have difficult times chopping the vegetables for her dish, what
tools/equipment must she used in order to chop the vegetables easily?
a. Chef knife and chopping board
b. Colander and bowls
c. Paring knife and chef knife
d. Chopping board and colander
13. Mrs. Mendoza wants to buy fresh and good quality vegetables, which of the following
factors should not be considered?
a. Freshness
b. Presence of decay or insect infestation
c. No mechanical damage or injury
d. Variety
14. Myra wants to cook a pasta dish, what basic knife cuts should she used in preparing the
onion and garlic?
a. Mincing
c. Chopping
b. Dicing
d. Chiffonade
15. Mrs. Cordero serves vegetables according to its classification, which of the following
classification does not considered?
a. According to chemical composition
b. According nutritive value
c. According to parts of the plants
d. According to flavour components
16. What method would you apply when the raw vegetables is placed in the pan and then
liquid is added with stock water or wine to cover vegetables then cook slowly?
a. Braising
c. Baking
b. Sauting
d. Deep frying
17. How would you classify the following vegetable according to their parts of plants,
cucumber, pumpkin, and chayote?
a. Gourd family
b. Seeds and pods
c. Roots and tubers
d. Leafy green
18. Freshness, absence of decay or insect infestation, no mechanical damage or injury, right
degree of maturity and variety fall in what category?
a. Factors to consider in choosing good quality vegetables
b. Ways of cooking vegetables
c. Methods of cooking vegetables
d. Factors to consider in choosing good quality seafood

19. When buying vegetables, do you think it is important to consider the freshness of
vegetables?
a. Yes, because fresh vegetables still retain its nutrients and vitamins.
b. Yes, because fresh vegetables have a good colour and texture compared to unfresh
vegetables
c. No, because you can store it in the refrigerator.
d. No, because its just a waste of time
20. ________ is any form of sea life regarded as a food by humans.
a. Crustaceans
c. fish
b. Mollusks
d. sea food
21. At what degree, the fish must be refrigerated?
a. 30 to 34

b. 28

to 30

c. 33

to 35

d. 32

to 34

22. Which of the following is a fresh water fish?

a. Cat fish
b. Blue fish
c. Sole
d. Grouper
23. What cooking method is suited for fat fish?
a. Baking
b. Boiling
c. Deep-frying
d. Sauting
24. Which is the market forms of fish where both side of a fish is still joined but bones are
removed?
a. Butterfly
b. Fillet
c. Drawn
d. Steak
25. The fish may be stored for how many days?
a. 2 to 3 days
b. 1 to 2 days

c. 1 to 3 days
d. 2 to 4 days

26. In a given recipe, what ingredients help prevent baked lean fish from drying up.
a. Butter
c. Soy Sauce
b. Cream
d. Tomato Sauce
27. Which of the following seafood is cooked just enough to heat to keep juicy and plump?
a. Fat fish
b. Lean fish
c. Flat fish
d. Shell fish
28. Which of the following round fish does not belong to the group?
a. Black and sea bars
b. Blue fish

c. Cod
d. Sole
29. What will you do when you think you have gotten most of the scales of the fish?
a. rinse the fish off again with water
b. put it in a bowl
c. cut it already
d. put it in the refrigerator
30. What are you going to use when you are about to serve baked fish to enhance moistness
and improved palatability?
a. Toppings
b. Sauce or seasoned butter
c. Garnish
d. Oil
31. When filleting or skinning fish, what is the appropriate knife to use?
a. Cutting knife
b. Skinning knife
c. Enamel knife
d. Butcher knife
32. Mr. Perez wants to keep the oyster alive to be fresh, in what place must he store the
oyster?
a. Crushed ice
b. Warm and wet place
c. Hot and wet place
d. A cold, wet place in the cartons or sacks
33. Mrs. Dimacuha wants to make dried fish, what market form of fish must she consider in
making dried fish?
a. Steak
b. Fillet
c. Butterflied fillet
d. Dressed
34. Mrs. Atienza has to scale the whole fish if you are Mrs. Atienza what is the first you will
do?
a. Hold the fish down firmly with your hand near its head.
b. Begin to rake the scales from the tail towards the head.
c. Lay your fish flat on the board or hold it steady in the water.
d. Remove the scales on both sides of the fish.
35. Eunice will buy fish but then its been a week after the typhoon, how can she assure that
the fish that shes going to buy is still fresh?
a. If the fish looks fresh but have foul odour
b. When the gills are red or pink
c. The fishs eyes are dull, shiny and bulging
d. If its flesh shrink when pressed
36. Madam Baby bought fresh fish but she cannot cook it immediately because there is one
more thing she needs to do but she wanted to maintain its freshness, what act must she
do?
a. On crushed ice- use drip pans to allow for drainage of melted ice.
b. Packed in moist seaweed
c. Left in original moisture proof wrapped
d. Kept in cold, wet cartons

37. Chef Flores will cook fish fillet. She is about to remove the bones of a fish. What would
she use?
a. Skinning knife
c. paring knife
b. Butchers knife
d. cutting knife
38. Mr. Valdez wants to cook kinamatisang isda, which cut of fish is appropriate to use?
a. Fillet
b. Whole
c. Dressed
d. Goujons
39. Angelica is a commercial model of a branded slimming tea but she loves to eat fish which
is rich in proteins, fats and vitamins. What kind of fish will she eat that are low in fats?
a. Sole
b. Cod
c. Red Snapper
d. All of the above
40. If youre going to cook fat fish, what cooking method will you used?
a. Boiling
b. Baking
c. Sauting
d. Deep-frying
41. Kara bought a fish before buying, she checked if the fish have mild odour. She also
checked if the eyes are clear, shiny and bulging, what had Kara did?
a. Checking the freshness of fish
b. Checking the taste of fish
c. Checking the quality of fish
d. Checking the texture of fish
42. In a TLE class, the students were asked to select foods and garnishes that offer variety
and contrast, what fundamental of plating was applied?
a. Balance
b. Portion size
c. Texture
d. Taste
43. Joyce is a chef and she knows that part of serving any kind of food is presentation, which
of the following fundamentals of plating will she consider if she select and garnish foods
that offers variety and contrast?
a. Portion size
b. Balance
c. Serve hot foods on hot plates
d. None of the above
44. Jessa is removing the bones of the fish to make a fish fillet, what cooking techniques for
fish did she used?
a. Deboning the fish
b. Filleting the fish
c. Scaling whole fish
d. Skinning the fish
45. Mary is listing the ingredients for she is about to cook paksiw na bangus, which among
these ingredients must she listed?
a. Radish, kangkong, tomatoes

b. Kangkong, vinegar, ginger

c. Peanut butter, salt, sugar
d. Potatoes, cabbages, carrots
46. Which of the following is not the best way of storing seafoods?
a. Storing the fish and shellfish on crushed ice
b. Refrigerate seafood at 30 to 34
c. Wrap seafoods and freeze it immediately
d. Wash and cook it immediately
47. Mussels, scallops, lobsters, shrimps and crabs are classification of ________?
a. Shell fish
c. Frozen fish
b. Fresh fish
d. Fin fish
48. Salt, pepper, lemon juice, butter and fish steaks are ingredients of which fish dishes?
a. Fillet of sole Meniere
c. Broiled fish steaks
b. Poached fillet of sole in white wine sauce
d. Baked fish
49. In preparing a delicious and presentable seafood dishes, do you think is it important to
consider the market forms of the seafoods that were going to buy?
a. Yes, because it makes the dish more attractive.
b. Yes, because it will make the dish more delicious.
c. No, because you will just cook it anyway.
d. No, because it is difficult to put in the pan.
50. In preparing seafood dishes, do you think plating is an important part of it?
a. Yes, because it seems that the food is delicious.
b. Yes, because it is an art of presenting food in an attractive way.
c. .No, because the plating can be just a simple one.
d. No, because what important is the food itself.