TLE VII UNIT TEST I

Name:_____________________________________________
Surname,
Given name/s,
Middle Initial
Score__________
I.

Date:________

Multiple choice: Choose the correct answer from the choices given by shading the letter of
the correct answer.

1
OA
OB

It is to cook on open flames or closed heat without water.

Broiling
OC
Baking
OD

2
OA
OB

Thoroughly mixing two or more ingredients until smooth and uniform

Blend
O C Stir
Chop
O D Truss

3
OA
OB

To cook ingredients while immersed in large amounts of oil or shortening.

Deep frying
O C Quick Frying
Pan Frying
O D Sauting

4
OA
OB

Beating a mixture or ingredient rapidly to incorporate air

Blend
OC
Whip
OD

Stir
Beat

5
OA
OB

To cook ingredients in any liquid at boiling point.

Broiling
Boiling

Stewing
Simmering

6
OA
OB

Cutting ingredients into small pieces using a knife, chopper or blender.

Chop
O C Cut
Mince
O D Cube

7
OA
OB

To cook in an enclosed heat, usually in an oven.

Roasting
Broiling

8
OA
OB

It is similar to the Filipinos inihaw, where the ingredient is impaled with a stick to hold it in place.
Blanch
O C Roast
Marinate
O D Truss

9
OA
OB

To cook using the heat from evaporated water or broth.

Smoking
OC
Roasting
OD

Broiling
Steaming

10
OA
OB

To cut into small, fine pieces using a knife or chopper

Cut
OC
Chop
OD

Mince
Blend

11
OA

Which of the following is NOT a principle of cooking poultry?

Low, Moderate heat is the best cooking temperature O C Basting can be done to improve the taste
for poultry
and flavour of poultry meat
Cooked poultry should be kept in the open if not
O D Mature birds are best cooked in moist heat.

OB

OC
OD

OC
OD

Roasting
Frying

Steaming
Baking

consumed.
12
OA
OB

13
OA
OB

Which of the following is a principle of cooking poultry?

Poultry should still be moist when cooking to ensure O C
that it browns quickly when cooking
Basting can be done to improve the taste and flavour O D
of poultry meat

Mature birds are best cooked in dry heat.

Cooked poultry should be eaten
immediately after cooking; kept in the
open if not consumed.

This is the method best suited to tender, slightly thick cuts of meat, with it being basted frequently to
improve flavour.
Grilling
O C Moist Heat
Dry Heat/Oven Roasting
O D Boiling

14
OA
OB

Lean fish should be cooked by moist heat. Which of the following methods uses moist heat?
Frying
O C Steaming
Baking
O D Roasting

15
OA
OB

Which one does NOT belong to the principles of cooking vegetables?

Cook vegetables until tender; do not overcook
O C Wash vegetables before cutting or paring
Serve vegetables as soon as they are finished
O D Use a small knife in chopping vegetables
cooking for additional appeal and nutrition.

16
OA
OB

Chicken Breasts belong to what kind of poultry meat?

Dark Meat
OC
White Meat
OD

17
OA
OB

Which of the following cuts belong to the dark meat of poultry?

Back
O C Neck
Gizzard
O D Heart

18
OA
OB

Which of the following is NOT a typically used in Filipino Cuisine?

Beef
O C Pork
Chicken
O D Lamb

19

Good quality fish and seafood should be fresh and free from ____________?

OA
OB

Moisture
Salt

OC
OD

Scales
Odor

20
OA
OB

Vegetables should be cut using a _____________?

Small, thin knife
Large, sharp knife

OC
OD

Large, thin knife

Small, sharp knife

21
OA
OB

Fresh poultry should possess the following qualities except _________?

Firm flesh
O C Yellow to brown skin
Blue skin
O D Free from objectionable odor

22
OA
OB

Fresh pork should contain the following qualities except ____________

Have a seal of quality stamped on its skin
O C Firm and with good marbling
Loose and fatty
O D Pink flesh and moist

23
OA
OB

Meat should be cooked thoroughly since it may contain high levels of _____________
Fat
O C Tough skin
Bacteria
O D Parasites

Entrails
Pink Meat

24
OA
OB

Which of the following qualities should fresh seafood NOT possess?

Little moisture
O C Free from strong odor
Noticeable amounts of slime
O D Slippery skin

25
OA
OB

When should vegetables be washed?

Before cooking
After cooking

26
OA
OB

Which of the following is best used for broiling or baking?

Galunggong
OC
Bangus
OD

27

Vegetables are best enjoyed when _________

OA
OB

OC
OD

While Cooking
After peeling/paring

Hasa-hasa
Tanigue

Prepared simply
Prepared and served simply

OC
OD

Served simply
Garnished well and extravagantly

28
OA
OB

Which of the following cuts come from a deer?

Venison
Chevon

OC
OD

Carabeef
Lamb chop

29
OA
OB

How should seafood be typically cooked?

Lengthily
Quickly

OC
OD

Using dry heat

By marinating it

30
OA
OB

Most vegetables should ideally be cooked until __________

Crispy
O C Dry
Tender
O D Soggy

II.

True or false: Write TRUE if the statement is correct, and if FALSE, change the underlined
word to make the statement correct.

______________ 31. A good menu should contain a few dishes.

______________ 32. A la carte is a type of menu where dishes are priced individually but arranged in
courses
______________ 33. The budget should be considered in making a menu.
______________ 34. Another term for value meal or package meal is a la carte
______________ 35. A function menu is offered for parties and special occasions and may include 48 courses.
______________ 36. A course menu is an outline of food to be included in each meal.
______________ 37. Breakfast is always the heaviest meal of the day
______________ 38. Brunch is a meal eaten between 10:00 a.m. to 1:00 p.m.
______________ 39. Dinner usually consists of two or three dishes
______________ 40. One dish meals are rare during lunch time because they are easy to prepare
______________ 41. Recipes for an occasion should just be decided on the spot
______________ 42. A market list is important in preparing a meal
______________ 43. A work schedule is unnecessary in preparing meals
______________ 44. Take note of the ingredients and study the procedure of the chosen recipe
______________ 45. Meals should be evaluated in terms of its appearance, taste, preparation time and
budget.

III.

Essay: Answer the following questions in not more than 5 sentences. You may use the back
of the page for answers

46-50. Do you think food should be kept safe and hygienic? Why or Why not?
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51-55. There are various ways of preventing food contamination. Of the 6 enumerated in your book,
which one do you think has to be observed most strictly? Why?
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56-60. Enumerate at least 3 out of 6 of the proper ways on how to handle food and explain why its
important.
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