Department of Education

Region V
Division of Camarines Sur
DEL GALLEGO NATIONAL HIGH SCHOOL
Del Gallego, Camarines Sur

THIRD PERIODICAL EXAMINATION

COOKERY 10

Name:___________________________________Section:___________________Score_______

I. Identify the following:

1. Are plants o parts of plants like leaves, fruits, fibers or roots used in a dish either raw or cooked.
2. Tools used to drain excess water after washing vegetables.
3. Knife use to removed the outer covering of chayote.
4. Market form of fish where viscera, head, tail and fins are removed.
5. Market form of fish where both sides of fish still joined but with bones removed.
6. Is any form of sea life regarded as food by humans.
7. Is a stocks which uses veal bones as its main ingredients.
8. It is prepared by simmering meaty bones from meat or poultry, seafoods and water.
9. Stocks made from beef or veal bones that have been browned in an oven.
10.Fish products which have a fins and internal bones.

II. Enumerate the following:

1–3 Classification of Vegetables

4–5 Flavor components of vegetables
6–7 Categories of Fish Products
8–9 Classification of shellfish
10 – 14 Guidelines in Plating Vegetables
15 – 20 Market Form of Fish
21 – 25 Checking Freshness of Fish