1. Which of the meat cuts requires long and slow cooking temperature?

a.butcher's knife
b.chopper knife
c.cleaver knife
d.set of slicing knives

2. Which of the cooking methods does not belong to dry heat method?

a.baking
b.broiling
c.roasting
d.stewing

3. What do you call to the cooking method when meat is cooked in steaming liquid in which bubbles are breaking on the surface?

a.boiling
b.broiling
c.roasting
d.stewing

4. Which is an oil-acid mixture used to enhance the flavor of meat?

a.brine solution
b.marinade
c.soy sauce and vinegar
d.salt and calamansi

5. Which of the following tools is used for carving?

a.cleaver knife
b.fork
c.slicer
d.razor knife

6. To which meat cut do internal organs belong?

a.less tender cuts
b.tender cuts
c.tough cuts
d.variety cuts

7. Where should meat products be stored?

a.crisper
b.cold shelf
c.dry shelf
d.freezer

8. Which of the following is the tenderest cut of beef?

a.chunk
b.round cut
c.sirloin
d.tenderloin

9. Which will you consider first when buying meats?

a.brand
b.fragility
c.quantity
d.round cut

10. What is your primary consideration when storing goods?

a.expiration date
b.fragility
c.quantity
d.size

11. What do you call to young mature pigeon of either sex with extra tender meat?

a.duck
b.fryer
c.rooster
d.squab

12. To what part of poultry does breast meat belong?

a.dark meat
b.tough meat
c.variety meat
d.white meat

13. Which of the following characteristic is a good quality of a live poultry?

a.free form pin feathers and shows no cuts
b.eyes are clear
c.is heavy and the skin is watery
d.thighs are well developed

14. What do you call o a young chicken that is usually 9 to 12 weeks of?

a.fryer
b.hen
c.rooster
d.stag

15. How many days should a whole chicken be refrigerated?

a.1 day
b.1-2 days
c.2-4 days
d.3-4 days

16. How do you call classify fleshy part of chicken like breast?

a.entails
b.dark meat
c.viscera
d.white meat

17. What cookery method is used for a matured poultry?

a.boiling
b.frying
c.roasting
d.stewing

18. What cookery method is suitable for the less tender cuts?

a.boiling
b.frying
c.roasting
d.stewing

19. What is the best cooking temperature for poultry?

a.high temperature
b.low temperature
c.low to moderate temperature
d.moderate temperature

20. What factor affects the poultry meat's tenderness and juiciness?

a.age
b.cookery
c.cuts
d.sex

21. What is the flavor component of vegetables which gives strong flavor and odor to some vegetables like onions, leeks, garlic, chives, cabbage, and broccoli?

a.flavonoids
b.glutamic acid
c.sugar
d.sulfur compounds

22. What is a way of cooking by placing blanched or raw vegetables in the pam, adding liquid (stock, water, wine) then covering and cooking is slowly?

a.boiling
b.baking
c.braising
d.sautéing

23. Which of the following plating styles is not a classic arrangement?

a.starch or vegetable item is heaped in the center while main item is sliced and lean up against it.
b.The main item is in the center, with vegetable distributed around it.
c.The vegetable item is in the rear and main item, starch item and garnish at the first.
d.The main item is in the center with neat piles of vegetables carefully arranged around.

24. Which of the following is a cooked uncovered?

a.fruit vegetables
b.green vegetables
c.roots and tubers
d.yellow vegetables

25. Which of the following is a freshwater fish?

a.bluefish
b.catfish
c.grouper
d.sole

26. Which is the market form of dish where both sides of a fish is still joined but bones are removed?

a.butterfly
b.drawn
c.fillet
d.steak

27. Which of the following is a characteristic of a fresh fish?

a.with fresh and foul odor
b.gills are red or pink
c.eyes are dull, shiny and bulging
d.flesh shrink when pressed

28. 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.shellfish

29. Which of the following is a cooking method suited to fat fish?

a.baking
b.boiling
c.deep-frying
d.sautéring

30. What is used to baste lean fish to help prevent them from drying up?

a.butter
b.cream
c.soy sauce
d.tomato sauce



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