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WorksheetsTLE Cookery 10 Periodic Test
Total questions: 50
Worksheet time: 25mins
What tool is used to drain excess water after washing vegetable?
Colander
Strainer
Sifter
Steamer
Which tool is used in stir frying vegetables?
Basin
Sauté pan
Bowls
Steamer
What tool used to scoop out the flesh of an avocado?
Chef knife
Fork
Paring knife
Spoon
What type of cut is applied when producing very fine cut usually for onions and garlic?
Dice
Julienne
Mince
Oblique
What market form of vegetables makes cooking easier and more convenient?
Canned
Dried
Fresh
Frozen
Which of the following market form of vegetable has no or little processing was done from the time they were harvested?
Canned
Dried
Fresh
Frozen
What market form of vegetable is commercially packed in plastic bags or cardboard box?
Canned
Dried
Fresh
Frozen
It is a process of removing the water content to inhibit the growth of bacteria, molds and yeast in vegetables.
Canned
Dried
Fresh
Frozen
What is the proper temperature to store frozen vegetables?
0°F
-2°F
-4°F
- 6°F
What is the storage life of leftover creamed vegetables?
4 days
3 days
2 days
1 day
What appropriate tool is used to remove the scales of the fish?
Boning knife
Fish Scaler
Paring knife
Scraper
What type of knife is used to fillet and prepare fish?
Boning knife
Deli knife
Fillet knife
French knife
Which of the following will you use if you want to cook baked fish?
Broiler
Freezer
Griller
Oven
What kind of knife is appropriate for separating the flesh of fish from its bones?
Bread knife
Filleting knife
Kitchen knife
Oyster knife
What do you call the process of removing the scales of the fish?
Cleaning
Peeling
Scaling
Washing
Why is it important to cut vegetables into uniform pieces?
Adds beauty to the dish
Create variety of shapes
For even cooking
Right serving portion
Which of the following vegetables has a high carbohydrate content?
Legumes, peas,and beans
Mushroom, tomatoes, and radish
Nuts, olives and avocado
Seeds, roots, and tubers
To ensure Mrs. Cabrillas gets more Vitamin A, which of the following foods should she eat?
Alugbati
Lettuce
Potatoes
Saluyot
How would you differentiate deep fried vegetable from pan fried vegetable?
Deep fried vegetables use ample amount of oil while pan fried vegetable are cooked in small amount of oil.
Deep fried vegetables use a cup of oil while pan fried vegetable are cooked in a half cup of oil.
Deep fried vegetables use same amount of oil in cooking pan fried vegetables but different in cooking time.
Deep fried vegetables use ample amount of oil for a long time while pan fried vegetable are cooked in small amount of oil in less time.
What is the importance of cooking vegetables for a short time?
Maintain color
Maintain texture
Maintain the tasted
Maintain water
How is browning of potatoes and eggplants prevented when not use immediately?
Blanch to inactivate enzyme
Cover with plastic bag
Soak in hot water
Wrapped with absorbent paper
What is the best place to store canned vegetables?
Away from sunlight
Dry, dark place
In the freezer
In the refrigerator
Which type of shellfish is classified as a crustacean?
Octopus
Clams
Crabs
Oysters
What is the best cooking method suited for lean fish?
Poaching
Broiling
Steaming
Marinade
What is the most effective and widely used method for thawing frozen seafood?
Cold water thawing.
Microwave thawing.
Refrigerator thawing.
Room temperature thawing.
Which of the following vegetables should be cooked uncovered?
Fruit vegetables
Roots and tubers
Green vegetables
Yellow vegetables
What flavor component gives a strong flavor and odor to vegetables like onions, garlic, chives, cabbage, and broccoli?
Flavonoids
Sugar
Glutamic acid
Sulfur compounds
What fat soluble compound is responsible for the green coloring of plants?
Anthocyanins
Chlorophyll
Carotenoids
Lycopene
What should be the standard of cooked vegetables?
The odor is dull
Cut neatly and uneven
Crisp-tender
Half cooked
What ingredient do we add to enhance the flavor of most vegetables?
Salt
Seasoning
Butter
Sugar
How would you prevent peeled and cut vegetables from losing freshness?
Cooking right away
Cooking when needed
Freezing after peeling and cutting
Freezing until needed
Fish is delicate easily overcooked. During cooking, how do we test if the fish is already cooked?
The flesh becomes pink in color
The fish just separates into flakes
The flesh stick to the bone of the fish
The bone is pink in color
What is the best way to remove fish skin using the skinning knife?
Clean and wet
Sharp and dry
Clean and dry
Dull and
Describe a good quality fresh oyster?
Shells are partially open.
Shells seem to be hollow and light.
Shells are closed and difficult to open.
Shells are covered with slime and dirt.
Which of the following characteristics should you look for in order to select the freshest fish?
Bright, clear eyes and firm flesh
Dull, cloudy eyes and soft, mushy flesh
A strong, fishy odor and discolored skin
Gills that are bright red and free of slime
Which of the following plating styles is not a classic arrangement?
The starch or vegetable items is heaped in the center while the main item is sliced and leaned up against it
Main item in the center, with vegetable distributed around it.
The vegetables item in front and main item, starch item and garnish at the rear.
The main item is in the center with neat piles of vegetables carefully arranged around.
Why is there a need to place vegetables in cold water after boiling?
To prevent discoloration.
To prevent overcooking.
To prevent nutrient loss.
To prevent spoilage
What is the proper way of storing leftover vegetable dishes to prevent spoilage?
Don't mix batches.
Refreeze after thawing.
Keep in the original container.
Store in a well-sealed container.
What is the proper way of cooking shellfish?
Cook oyster just enough to heat thoroughly
Clams become tender if overcooked
Shellfish become thigh when cooked at low temperature
Never cook oyster to keep it juicy and plump
Which of the following shows appropriate condition of frozen products?
Cold and thawed.
Frozen and not thawed.
Shows sign of defrost.
Shows sign of freezer burn.
Why is it important to cut vegetables into uniform pieces?
Adds beauty to the dish
Create variety of shapes
For even cooking
Right serving portion
What criteria would you choose to ensure you meet the required standard in food presentation?
Arrangement on the plate.
Good preparation and cooking technique.
Portion size.
Visual sense.
Blessy saw a damage from stored canned vegetables, what suggestion can you give?
Ask Blessy to cook right away
Ask Blessy to discard right away
Ask Blessy to refrigerate right away
Ask Blessy to thaw right away
When to stop skinning the fish?
Half inch to one inch
Two inches to three
One inch to two inches
Three inches to four
Why is thawing frozen seafood should be done in the refrigerator not at room temperature?
To maintain freshness.
To prevent bacteria to multiply.
To prevent excessive drip loss
To retain its shape.
What supplement should you take your body to have a good number of red blood cells?
Folate
Vitamin A
Potassium
Vitamin C
What would you suggest Clarivien in plating?
Keep food off the rim of the plate
Keep space between items, unless, they are stacked on one another
Make every component count.
Add sauce or gravy attractively on plate.
What would happen when some fresh vegetables are left in an open space?
They will become dry
They will accumulate moist
They will be contaminated
They will grow sprout
What is the proper way of opening oyster?
Hold oyster cup side down and hinged pointed towards you
Hold oyster cup down and hinged pointed against you
Hold oyster cup downward and hinged towards you
Hold oyster cup downward and hinged against you
Why is proper handling and storing of seafood essential?
To improve the taste and flavor of the seafood.
To increase the number of bacteria present on the food.
To keep the unique appearance of seafood.
To reduce the risk of food-borne illness and ensure a quality product
