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    QUARTER 2-Cookery 10 Summative

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    KAREN
    This document contains a summative assessment for a Cookery 10 class consisting of multiple choice, fill-in-the-blank, and enumeration questions about cooking seafood and vegetables. The assessment covers tools and techniques for preparing vegetables and seafood, different cuts of vegetables, cooking methods, plating guidelines, food safety practices, seafood categories, forms of fish, and more. Students are asked to identify correct and incorrect food handling practices, determine if cooking principles are true or false, arrange steps in food preparation chronologically, choose appropriate cooking methods, and identify correct statements about plating and presenting seafood.

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    QUARTER 2-Cookery 10 Summative

    Uploaded by

    KAREN
    19 views3 pages
    This document contains a summative assessment for a Cookery 10 class consisting of multiple choice, fill-in-the-blank, and enumeration questions about cooking seafood and vegetables. The assessment covers tools and techniques for preparing vegetables and seafood, different cuts of vegetables, cooking methods, plating guidelines, food safety practices, seafood categories, forms of fish, and more. Students are asked to identify correct and incorrect food handling practices, determine if cooking principles are true or false, arrange steps in food preparation chronologically, choose appropriate cooking methods, and identify correct statements about plating and presenting seafood.

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    This document contains a summative assessment for a Cookery 10 class consisting of multiple choice, fill-in-the-blank, and enumeration questions about cooking seafood and vegetables. The assessment covers tools and techniques for preparing vegetables and seafood, different cuts of vegetables, cooking methods, plating guidelines, food safety practices, seafood categories, forms of fish, and more. Students are asked to identify correct and incorrect food handling practices, determine if cooking principles are true or false, arrange steps in food preparation chronologically, choose appropriate cooking methods, and identify correct statements about plating and presenting seafood.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    19 views3 pages

    QUARTER 2-Cookery 10 Summative

    Uploaded by

    KAREN
    This document contains a summative assessment for a Cookery 10 class consisting of multiple choice, fill-in-the-blank, and enumeration questions about cooking seafood and vegetables. The assessment covers tools and techniques for preparing vegetables and seafood, different cuts of vegetables, cooking methods, plating guidelines, food safety practices, seafood categories, forms of fish, and more. Students are asked to identify correct and incorrect food handling practices, determine if cooking principles are true or false, arrange steps in food preparation chronologically, choose appropriate cooking methods, and identify correct statements about plating and presenting seafood.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    SECOND QUARTER

    SUMMATIVE ASSESSMENT
    COOKERY 10

    NAME: _____________________________________________ GRADE AND SECTION: _____________

    ENUMERATION: Write your answer on the blank spaces of the paper.


    A. Give at least 5 tools needed in preparing vegetables and their uses.
    B. List down the 10 Basic knife cuts for vegetables. Define each knife cuts.
    C. List down 5 ways of cooking vegetables.
    D. What are the 7 guidelines in Plating?
    E. Enumerate at least 5 best sanitary practices in storing vegetables/vegetable dishes and explain the
    importance of FIFO.
    F. List down 10 kitchen tools used in preparing and cooking seafood dishes and their uses.
    G. What are the 2 Categories of seafood?
    H. What are the 8 market forms of fish? Define each market forms.
    I. List down 6 cooking techniques under dry heat method and 2 techniques under moist heat method.

    Learner’s Packet No. 6


    Activity 1:
    Direction: Put a check (√ ) on the correct ways of handling and storing seafood and cross (X) for the wrong
    ones.
    _____1. Keep the seafood’s cold from the store to your home, in your refrigerator or freezer.
    _____2. Put live shellfish in water or in an air-tight container.
    _____3. Live lobsters and crabs should be cooked the same day they are purchased.
    _____4. Fish that is not prepackaged should be washed under cold, running water and patted dry with an
    absorbent paper towel
    _____5. Wash hands thoroughly before and after handling fish.
    _____6. Seal fillets or steaks in plastic bags or containers; then cover them with ice in trays or pans
    _____7. Place raw seafood near cooked foods and raw vegetables.
    _____8. Use fish within two days after purchase.
    _____9. Seafood should be purchased first.
    ____10. Lift a whole fish with both hands and avoid holding it by the tail.

    Learner’s Packet No. 7


    Activity 1: True or False
    Direction: Write True if the principle in cooking seafood is correct and False if it is wrong
    ______1. Fish is already cooked when it quickly flakes apart.
    ______2. Mollusks will be chewy but tender when minimally cooked but can toughen when cooked too
    long.
    ______3. Fish should be overcooked to prevent moisture loss and retain its flavor.
    ______4. Cuttlefish can be treated similar to squid in cooking and handling techniques.
    ______5. Crustaceans should be cooked minimally because they can get dry and rubbery if overcooked.

    Learner’s Packet No. 8


    Activity 1: ARRANGING STEPS:
    Direction: Arrange the steps chronologically by writing numbers that corresponds to the items.

    Filleting Fish
    _____A. Trim the fillets and remove pin bones.
    _____B. Clean the fillets.
    _____C. Slice behind the head.
    _____D. Peel the fillet back and cut around the backbone and through the small lateral bones.
    _____E. Remove the first fillet by cutting under the top of the rib bones to the bottom of the fillet.
    _____F. Portion the fillet according to the desired recipe
    _____G. Turn the fish over and repeat the procedure.
    _____H. Continue this along the length of the fish.
    _____I. Cut over the belly flap either through or over the belly bones.
    _____J. Run the knife over the backbone severing the small lateral fish bones in the process.
    Learner’s Packet No. 9
    Activity 1: STEP BY STEP
    Direction: Arrange the steps chronologically by writing numbers that corresponds to the items.
    A. Opening Oyster
    _____ A. Oyster presentation
    _____ B. Clean the oyster.
    _____ C. Loosen the oyster
    _____ D. Slide the knife around the lip
    _____ E. Wipe clean the opened oyster
    _____ F Open the lid of the oyster A. Opening Oyster

    B. Peel and Devein Shrimp


    _____ A. Cut down the back of the shrimp with a paring knife and remove.
    _____ B. Use your fingertips to gently peel and remove the shell.
    _____ C. Use your forefinger to remove the legs
    _____ D. Make the cut deeper to butterfly the shrimp
    _____ E. Leave the tail on if the shrimp will be broiled or deep-fried. Remove the tail for most other
    preparations.

    Learner’s Packet No. 10


    Activity 1:
    Direction: Choose the correct method of cooking seafood. Write D for Dry Method and M for Moist Method.
    ______1. Steaming
    ______2. Sautéing
    ______3. Deep frying
    ______4. Broiling
    ______5. Poaching

    Learner’s Packet No. 11


    Activity A
    Direction: Read carefully the statements. Write CORRECT, if the statement is TRUE, write WRONG if the
    statement is FALSE on the space provided.
    ______________1. When serving baked fish, serve baked fish with a sauce or seasoned with butter to
    enhance moistness and improves palatability.
    ______________2. The portion size must match the portion size s and plates, Let the main item get lost
    with excessive garnishing.
    ______________3. Mild vinaigrette sauce goes well both in hot and cold poached fish. Poached fish can
    be served with inappropriate sauce.
    ______________4. When serving sautéed and pan-fried fish and seafood’s, sprinkle fish with lemon sauce
    & chopped parsley.
    ______________5. Serve hot foods hot, on hot plates and serve cold foods cold on colds plates.

    Activity B.
    Direction: Fill in the Blank. Write the missing word or phrases to complete the sentences in following the
    guidelines in plating and presenting seafoods and fish.
    1. Arrange the items for the _________________of the customer.
    2. Maintain unity. Create a _________________ and relate everything to it
    3. Keep food off the_________________of the plate.
    4. Add ___________________ attractively.
    5. Keep ____________________ between items. Each item should have its own identity

    Learner’s Packet No. 12


    Activity A
    Directions: Read carefully the statements. Match Column A with Column B. Write the letter of the correct
    answer on the space before the number. Items in column B may be answered twice or more.
    Column A Column B
    _____ 1. Keep frozen oysters in freezer at 0 (- 18°C. or colder) A. fresh fish
    until ready for use. B. frozen fish
    _____ 2. Wrapped to prevent freezer burns C. lobster and shrimp
    _____ 3. Stored for 1 to 2 days D. shellfish
    _____ 4. Packed in moist seaweed
    _____ 5. Refrigerate at 30° to 34°F (-1° to 1°C)

    Learner’s Packet No. 13


    Activity A:
    Direction: Fill in the blank the correct word/s needed to complete the sentence. Choose from the box the
    answers on each blank.
    TASTE AND SMELL SPACE PREFERENCE TEST
    NOTES PALATE

    1. ___________________are used to determine whether you like or dislike a food product.


    2. Your sense of __________________is sharpest in the morning before eating other foods.
    3. A calm, clean __________________will help you focus on the food sample at hand.
    4. Take lots of __________________as you taste to record your thoughts most accurately.
    5. Drink a few sips between different foods to cleanse your _________________.

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