COOKERY 10

Remedial Exam

Directions: Read the following statements/questions carefully and choose the letter with the correct answer. Write your answer in
your answer sheet.

1. What animal produces veal meat?

A. calf B. deer C. hog D. sheep
1. Which of the following market forms of meat does not undergo chilling?
A. cured meat B. fresh meat C. frozen meat D. processed meat
2. What part of the meat helps you identify the less tender cuts?
A. Bone B. fat C. flesh D. ligament
3. What part of the meat has the greatest amount of quality protein?
A. Bone B. Fat C. Flesh D. Ligament
4. Which of the following meat cuts requires long and slow cooking temperature?
A. less tender B.. tender slightly C. tough D. tough
5. What is a long – bladed hatchet or a heavy knife used by a butcher?
A. butchers knife B. chopper knife C. cleaver knife D. set of slicing knife
6. Which of the cooking methods does not belong to dry heat method?
A. Baking B. broiling C. roasting D. stewing
7. What do you call the cooking method when meat is cooked in steaming liquid, and bubbles are breaking on the
surface?
A. Boiling B. broiling C. roasting D.stewing
8. What is an oil-acid mixture which is used to enhance the flavor of meat?
A. brine solution B. marinade C. soy sauce and vinegar D. salt and calamansi
9. Which of the following tools is used for carving?
A. cleaver knife B. fork C. slicer D. razor knife
10. To which meat cut do internal organs belong?
A. less tender cuts B. tender cuts C. tough cuts D. variety cuts
11. Where should meat products be stored?
A. Crisper B. cold shelf C. dry shelf D. freezer
12. Which of the following is the tenderest cut of beef?
A. Chunk B. round cut C. sirloin D. tenderloin
13. When buying meat, what should you first consider?
A. Brand B. price C. quality D. round cut
14. What is your primary consideration when storing goods?
A. expiration date B. fragility C. quantity D. size
15. These are taken from the internal organs of animals.
A. less tender cuts B. tender cuts C. tough cuts D. variety cuts
16. A slaughtered animal is called ______________.
A. a carabeef B. a carcass C. a pork D. a poultry
17. The most common method of preserving meat is________________.
A. Curing B. drying C. refrigerating D.salting
18. In this method, salt, sugar, potassium or sodium nitrate etc. are used in preserving meat by drying
A. Curing B. dehydration C. freezing D. salting
19. The following are the characteristics of good quality pork, except ___.
A. breast is plump B. flesh is pink C. no foul odor D. texture is fine and firm
20. A tool used for cutting through bones.
A. butcher knife B. chef knife C. cleaver D. utility knife
21. Used for carving and slicing cooked meats.
A. butcher knife B. chef knife C. slicer D. utility knife
22. A knife used for general purposes.
A. Butcher knife B. Chef knife C. Cleaver D. Utility knife
23. It is used in carving roasts chicken and duck.
A. Carving knife B. Cleaver knife C. Slicer D. Utility knife
24. Used for cutting, trimming raw meats.
A. butcher knife B. chef knife C. cleaver D. utility knife
25. Meat of swine is called:
A. Beef B. Carabeef C. Chevon D. Pork
26. Veal is the meat of:
A. Cattle over 1 year old B. Goat C. Sheep D. Young calf
27. Deer meat is called:
A. Beef B. Carabeef C. Chevon D. Pork
28. Meat of cattle over 1 year old
A. Beef B. Carabeef C. Pork D. Chevon
29. Meat of sheep is called:

A. Lamb B. Carabeef C. Pork D. Chevon

II. Write true if the statement is correct and false if it is not.

1. Centerpiece may be an uncut portion of the main food item.
2. A plate of food looks most appealing when there's a high level of contrast in colors.
 3. Steaming vegetables makes them look appetizing and flavorful, while boiling creates the opposite effect.
4. Underdone or overcooked fried foods are difficult to present in an appealing way.
5. Once the food is on the plate, a spritz of oil or water can improve its visual appeal if it looks too dry.
6. Cutting vegetables in interesting shapes can make the simple become special.
7. White plates don't compete visually with the food you're serving.
8. Only fill about two thirds of each plate with food
9. Start plating food in the center of the dish
10. Having an odd number of elements on a dish is more visually appealing than having an even number

III. Write one recipe that you have done in your practicum for this grading period.