Republic of the Philippines

Department of Education
Region IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS CITY
P. Herrera Street, Batangas City

General Directions: Read and understand each item carefully and write te letter
of the correct answer.

1. Which of the following are the tool used for removing bone especially in preparing fillet?
A. Bone tweezer
B. Baking tray
C. Brushes
D. Knife
2. Which of the following tools is not used in scaling and deboning fish?
A. Chopping board
B. Kitchen knife
C. Shellfish
D. Plating plate
3. Which equipment is used for storing food (unspoiled) for longer period of time?
A. Cabinet
B. Fridge
C. Kitchen ware
D. Storage box
4. Which of the following market form of fish is completely intact?
A. Butterfly
B. Drawn
C. Fillet
D. Whole or round

5.Which is the market form of fish when viscera, head, tail and fins are removed?
A. Butterfly
B. Dressed
C. Fillet
D. Sticks
6.Which of the following is a freshwater fish?
A. Bluefish
B. Cat fish
C. Grouper
D. Sole
7. Used for picking up pieces of coal and placing them on a fire without burning fingers or getting them

dirty.
A. Fork
B. Plate
C. Tongs
D. Cutting board
8. A flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm.
A. Spatula
B. Frying pan
C. Knife
D. Colander

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9. Made up of water, protein, fats and small amount of minerals and vitamins. It has very little
connective tissue.

A. Vegetables
B . Meat
C. Shell
D. Fish
10. They have a pair of hinged shells (clams, oysters)
A. Univalves
B. Bivalves
C. Cephalopods
D. Crustaceans
11. Which of the following is an example of mollusks?
A. Oyster
B. Cat fish
C. Salmon
D. Tuna
15. We can dertermine the freshness of fish thru the following, EXCEPT
A. Fresh and mild odor
B. Eyes are dull, shiny and bulging
C. Red or pink gills
D. Texture of flesh is firm or elastic
16. Opening oyster is not easy, we need to follow the fisrt step.
A. Open top shell
B. Cut muscle from bottom cup. Turn the meat over for most professional appearance
C. Insert oyster knife at hinge slowly but firmly and push the knife between the shells. Use a
slight side to side rocking movement with your knife as you push in.
D. Twist knife handle to pop oyster open.
16. Which of the following is intended to be used in preparing food for general purposes?
A. Bowl
B. Cutting board
C. Kitchen knife
D. Shell knife
17. Which kind of fish has no internal bone structure?
A. Fin fish
B. Freshwater fish
C. Round fish
D. Shell fish
18. Which market form of fish requires both sides of a fish still joined but bones are removed?
A. Butterfly
B. Drawn
C. Fillet
D. Steak
19. Which of the following is the characteristics of crustaceans?
A. Oysters have rough, irregular shells.
B. Hard-shell clams can be eaten raw.
C. Scallops are yellow in color and have a sweet flavour.
D. Lobster shell is dark green or bluish green but turns red when cooked.
20. Which of the following correctly describe the characteristics of mollusks?
A. Oysters have rough, irregular shells.
B. Hard-shell clams can be eaten raw.
C. Scallops are yellow in color and have a sweet flavour.
D. both A and B

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 Read and understand each item carefully and write te letter of the correct
answer.

Summative Test
Quarter2 Week 7-8

1. Which of the following is not the market form of mollusks?

A. Mollusks live in shell.
B. Mollusks can be stored in canned
C. Chucked mollusks can be fresh or frozen
D. Mollusks have rough, irregular shells.
2. . Which of the following fishes is high in fat?
A. Bass
B. Cod
C. Mackerel
D. Red Snapper
3. Which of the following fish is low in fat?
A. Cod
B. Salmon
C. Trout
D. Tuna
4. Once your work area and fish are ready, you can do the first process in scaling whole fish
A. Hold the fish down firmly with your hand near its head.
B. Begin to rake the scales from the tail towards the head. They should coming off in clumps.
C. Lay your fish flat on the board or hold it steady in the water
D. Wash the fish
5. Which of the following is incorrect?
A. Live crabs should be kept alive until cooked.
B. Check store fish for freshness just before using
C. Live lobster must be alive when cooked.
D. All shrimps should have bad odor.
6. What kind of foods to be prepared before they are ready to serve or used as an
ingredients in a cooked dish?
A. Fish
B. Fruits
C. Meats
D. Vegetables

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7. What  flavor component of vegetable that gives the strong flavor and odor of some vegetables like onions, leeks,
garlic, chives, cabbage and broccoli?
A. Fructose
B. Glutamic acid
C. Sulphur compound
D. Sugar
8. Which of the following tools is used to scrub vegetables?*

A. Board

B. Brush

C. Cutter
D. Whisk

9. Which of these  flavonoids that is responsible for red and blue to violet pigments of beets and eggplants?
A. Anthocyanins
B. Anthoxantins
C. Carotenoids
D. Chlorophy

10. It is a complete , specific set of written instructions for cooks to produce consistent, high-quality recipes.
A. Balanced diet book
B. Menu book
C. Recipe book
D. Standardized recipe

11. What  elements of a standardized recipe which involves the amount  of one serving?
A. cooking temperature
B. Food costs
C. recipe title
D. recipe yield
31. Which of these are the specific directions for preparing the recipe.
A.Food Cost
B. preparation instructions
C. serving size
D. weight and volume

12. What kind of  solution to be used in sanitizing cutting boards and countertops? 
A. Acid solution
B. Bleach solution
C. Chlorine bleach
D. Chlorine solution

13.How many hours to refrigerate the fresh produce vegetables within peeling or cutting?
A. half hour
B. one hour
C. three hours
D. two hours

14.Which of these  characteristics of fresh vegetables  is generally based on its

chemical composition or physical characteristics?

A. Freshness
B. Quality
C. Quantity
D. Value

15. The following are the characteristics of a high quality food, which of them is the perfect example of natural

flavoring?*

A. Contains real ingredients

B. Local
C. Organic
D. Seasonal

16.  It refers to the different varieties which differ in color, shape, texture and sometimes flavor. 
A. Fresh
B. Handled
C. Local
D. Varieties
17. This refers to the quality determination of N-containing compounds, carbohydrates, and so on) in vegetables. 
A. Chemical compounds
B. Quality compounds
C. Technical Compounds

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D. Water compounds

18. Which of these conditions refers to the absence of decay or insect infestation?
A. Cooked
B. Fresh
C. Frozen
D. In good condition

19. Which of these  foods that are easy to include in our nutrient-rich foods in our diet?
A. Fresh foods
B. Frozen foods
C. Preserved foods
D. Thawed foods

20. This process requires strategy so as not to lose too much quality or the essential nutrients of food. 
A. Freezing
B. Re-freezing
C. Stirring
D. Thawing

21. In thawing frozen vegetables under water, which of these must be avoided?
A. Chilled water
B. Cold water
C. Ice water
D. Warm water

22. This is to be done to vegetables left outside the refrigerator for more than two hours for it may have developed

dangerous bacteria. 
A. Discard
B. Refrigerate
C. Re- freeze
D. Wash

23.What type of water needed in washing all fresh vegetables. a. running and drinking water c. distilled water b.

stagnant water d. ice water

A. Distilled
B. Ice water
C. Running and drinking water
D. Stagnant water

24. What  water to be used in washing our hands for 20 seconds before and after handling fresh produce?
A. Cold soapy water
B. Hot soapy water
C. Lukewarm water
D. Warm water

25. What  is the art of modifying, processing, arranging or decorating food to enhance its aesthetic appeal? 
A. Food presentation
B. Traditional presentation
C. Sauce presentation
D. Visual presentatio

26. What  food presentation technique is related to the way you put a dish together or set a meal?

A. Choose the right size of the plate

B. Proportioning

C. Timing

D. Styling

27. What kind of plan that is also very essential and important in any food service preparation area?
A. Food plan
B. Hygienic plan
C. Menu plan
D. Sanitation plan

28. Opening oyster is not easy, we need to follow the step by step procedure. Arrange them accordingly.

             I. Open top shell

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            II. Cut muscle from bottom cup. Turn the meat over for most professional appearance

           III. Insert oyster knife at hinge slowly but firmly and push the knife between the shells. Use a slight side to side

rocking movement with your knife as you push in.

           IV. Twist knife handle to pop oyster open.

A. I, II, III and IV
B. IV, II, I, III
C. III, IV, II and I
D. III, II, I and IV

29. Which of the following is not true in handling fresh fish?  *

A. Change ice daily.

B. Cut fish should be wrapped or left in original moisture proof wrap.
C. Fresh should be stored within one week
D. Store on crushed ice
30. Below are the steps in opening the clams. Which of them  is the correct procedures?

I.    Hold the clam firmly in your hand and insert the clam knife between the top shell and bottom shell

II.   Scrub clams under cool running water using a stiff kitchen brush.

III.  Slide the knife between the clam and the hell. 

IV.  The clam is now ready to be cooked or eaten raw.

A. I,III,IV,II

B. II, I, III, IV
C. III, IV,I,II
D. IV,III,I,II