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Institutional Assessment

This document is an assessment test for a Cookery NCII institutional training. It consists of 25 multiple choice questions testing knowledge of food preparation terms and concepts. The questions cover topics like meat cuts, fish preparation, soups, starches, food storage and quality, and plant and animal food sources. The assessment is meant to evaluate the trainees' understanding of key culinary terminology and best practices.

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Mariam Salonga
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253 views4 pages

Institutional Assessment

This document is an assessment test for a Cookery NCII institutional training. It consists of 25 multiple choice questions testing knowledge of food preparation terms and concepts. The questions cover topics like meat cuts, fish preparation, soups, starches, food storage and quality, and plant and animal food sources. The assessment is meant to evaluate the trainees' understanding of key culinary terminology and best practices.

Uploaded by

Mariam Salonga
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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INSTITUTIONAL ASSESSMENT

( HOT MEALS )

COOKERY NCII

NAME: _______________________________ DATE: ___________________________

TRAINOR: _____________________________

Directions: Read the questions carefully. Encircle the correct answer.

1. The process in which the body of poultry is dipped in boiling water.


a. Defethering
b. Evisceration
c. Scalding
d. Singeing
2. The large cuts of an animal carcass are further divided into retail cuts.
a. Retail cuts
b. Wholesale cuts
c. Variety cuts
d. Less tender cuts
3. What do you call the fish meat separated from the whole fish?
a. Dressed fish
b. Flaked
c. Lived fish
d. Steaks
4. In this market form the fish has been scaled and eviscerated.
a. Deboned
b. Dressed
c. Fillets
d. Flakes
5. Which of the following is the clear soup?
a. Bouillon
b. Bisque
c. Cream
d. Puree
6. What do you call the substance added that give taste to the food?
a. Decoration
b. Flavoring
c. Seasoning
d. Thickening
7. Which of the following nutrients is found notably in corn, potatoes, wheat and rice and
is commonly a white and tasteless product?
a. Flour
b. Noodles
c. Pasta
d. Starch
8. The process in which the body of the poultry is burn to remove tiny feathers.
a. Scalding
b. Singeing
c. Defethering
d. Eviscerate
9. What type if soup is served either hot or cold?
a. Ancient soup
b. Cold soup
c. Dessert soup
d. Fruit soup
10. Which of the following is a starch that is derived from its plant source?
A. Corn starch
B. Modified starch
C. Rice starch
D. Native starch
11. What makes a soup appetizing?
a. Ingredients
b. Taste
c. Aroma
d. All of the above
12. It refers to the parts of the plants from which new plant will grow.
a. Leaves
b. Fruits
c. Seeds
d. Flowers
13. Which meat products should be stored?
a. Crisper
b. Dry shelf
c. Freezer
d. Cold shelf
14. To what part of poultry does breast belong?
a. Dark meat
b. Tough meat
c. Variety meat
d. White meat
15. Which of the following choices is not a common problem in starch cookery?
a. Scorching
b. Tapioca
c. Thickening of gel
d. Weak gel
16. The most common method of preserving meat is.
a. Salting
b. Refrigerating
c. Curing
d. Drying
17. Which of the following is an example of cephalopods?
a. Crabs
b. Lobster
c. Kuhol
d. Squid
18. It refers to the underground part of the plant.
a. Leaves
b. Fruits
c. Seeds
d. Roots
19. When buying any food item you should first consider its.
a. Price
b. Quality
c. Brand
d. Round cut
20. These are sea animals that served as a food for eating.
a. Game
b. Meat
c. Poultry
d. Seafood
21. Which of the following meat cuts are the internal organs?
a. Less tender cut
b. Tender cut
c. Tough cut
d. Variety cut
22. It is short thickened and fleshy parts of an underground stem such as potato.
a. Stems and shoots
b. Bulb
c. Tubers
d. Leaves
23. The following are the characteristics of good quality fish except one.
a. Gills are bright odor
b. Has no object odor
c. Skin is shiny with scales intact
d. The eyes are dull and sunken
24. These are the birds that are hunted for food.
a. Game
b. Livestock
c. Poultry
d. Swine
25. Smaller cuts of meat obtained from wholesome cuts and sold to the customer.
a. Wholesome cuts
b. Tender cuts
c. Retail cuts
d. Variety cuts

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