Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
CITY SCHOOLS DIVISION OF TANAUAN
BERNARDO LIRIO MEMORIAL NATIONAL HIGH SCHOOL
DARASA, TANAUAN CITY, BATANGAS 4232

SUMMATIVE TEST in TLE 10 - COOKERY

Quarter 4 - PREPARING AND COOKING MEAT

I. MULTIPLE CHOICE.
A) Directions: Read each statement carefully and CHOOSE the letter of the best answer. WRITE the
CHOSEN LETTER on the answer sheet.

A) Primal cuts E) Marbling I) Acid

B) Meat F) Connective tissues J) Seasoning
C) Water G) Collagen K) Protein
D) Elastin H) Fat

1) Animals are among the sources of foods. Its flesh that is eaten as food is better known as ____.
2) The meat composition which is about 70% of muscle tissue is ____.
3) The fat that is deposited within the muscle tissue of red meat and is also described as the fine flecks
is____.
4) The white connective tissue that dissolves or breaks down by long, slow cooking with liquid is _____ while
5) the yellow connective tissue and is not broken down in cooking is the _____.
6) It is about 20% of muscle tissue and coagulates when it is heated. This meat composition is _____.
7) To dissolve or breakdown collagen in cooking meat, the head chef uses _____.
8) The demand for meat nowadays is getting high despite the uprising prices of commodities. Salt and white
or black pepper is added to improve the flavor of food. This act is known as ____.
9) Slaughtering animals is a tough job done by the butcher. He divides meat into large sections. These
sections of meat as pork and beef are ____.
10) The meat comprises various amount of nutrients. This includes the network of proteins that bind the muscle
fibers together called ____.
B) Market forms of Meat

L) Cured N) Chilled P) Processed

M) Fresh O) Frozen Q) Dried

11) Beef that has been dehydrated such as tapa.

12) Pork preserved by salting, smoking or aging.
13) Mutton that is placed in chiller or slightly cold.
14) Venison that is recently slaughtered and has not been preserved or frozen.
15) Chevon that has been preserved by freezing.
16) Meat preserved by chemical process such as ham, sausages, pepperoni, and hotdog.
C) Help The Butcher!
Directions: To help the butcher, he needs your assistance. There are knives in the workplace which he must
use in a certain task. You’ve got to help him find the right knife! Match Column A with Column B.
Write ONLY THE LETTER which corresponds to your chosen knife on the answer sheet.
Column A Column B
17) Used for cutting through bones of slaughtered animals R) Chef’s knife
18) Used for accurate cutting of beef steaks S) Utility knife
19) Used for cutting through large portions of food T) Boning knife
20) Used for intricate cutting, peeling, mincing and dicing foods U) Slicing knife
21) Used to cut thinner slices of roast, fruits and vegetables V) Cleaver
22) Used to remove flesh from meat and fish bones W) Steak knife
23) A solid all-rounder in the kitchen X) Scimitar knife
Y) Paring knife
D) Directions: Read each statement carefully and choose the LETTER of the best answer for each.
24) Arcie Grace Yu’s birthday is fast approaching, and she needs to consider finding the finest meat of animals.
Which do you think will be the best among the following?
A) flesh of a 4–5-month-old young calf C) the flesh of the mature ram or ewe
B) meat from adult goat D) meat from cattle over one year old
25) Walking through the nearby market is an animal pasture full of healthy green grasses. Arcie asks the
caretaker of the type of meat from goats. What will be the possible answer she will receive?
A) cabrito C) kid
B) chevon D) All are correct.
26) They also talked about the difference between the meats she is going to find in the market. Which of the
following is UNTRUE about meat?
A) Mutton refers to goat meat and the flesh of an ewe C) Carabeef are flesh from cow taken as food.
B) Venison is the deer’s lean red meat. D) Lamb is a live sheep before the age of one
year.
27) In the market, Arcie looks for the best meat available for the popular adobo dish. If you are going to
recommend her the best meat, which is it?
A) Meat from a younger goat C) Flesh from water buffalo
B) Meat from cattle over one year old D) Meat from domesticated pig
28) One of the meat vendors shouted, “Fresh veal everyone! Come and buy here!” In your point of view, from
which animal is the product she is selling?
A) a young calf C) a mature goat
B) an old carabao D) a swine
29) In one of the meat stalls, a familiar face to Arcie, sells chevon. Of which animal is this flesh from?
A) an adult goat C) both A and B
B) a younger goat D) a one-year-old ram
30) Which of the following meat is typically high in fats?
A) beef C) lamb
B) carabeef D) pork

E) Types of meat cuts/cuts of pork

A) Ham D) Shoulder G) Whole carcass

B) Loin E) Primal cuts
C) Belly F) Half carcass.

31) Half of the body of a dead animal that is soon to be cut up.
32) Primal cut with a high percentage of fat and little lean meat.
33) Has a higher fat content than other cuts, making it ideal for roasting.
34) The most tender cut of pork used for cooking pork chops and pork back ribs.
35) Very large and has lots of muscle and little connective tissue.
36) The first piece of meat to be separated from the carcass of an animal during the butchering process.

F) Marinades

37) With this marinade is a great Hawaiian Teriyaki flavor

38) Gives a marinade its unique flavor and zest H) Acid L) Pineapple Marinade
I) Bourbon Marinade M) Teriyaki Marinade
39) This will surely add flavor to whatever you're grilling
J) Herb/Spice N) Pork Chop Marinade
40) Breaks down the meat and tenderizes it K) Oil
41) Sweet marinade works perfectly on just about anything
42) Protects and preserves the food while marinated
II. TRUE or FALSE
Directions: Read each statement carefully and weigh its validity. Write letter A if the statement is true and B if
it is false.

43) Dry heat penetrates meat quickly.

44) Heat tenderizes connective tissue if moisture is present.
45) Low heat toughens and shrinks protein and results in excessive moisture lost.
46) To avoid over cooking, meat should be simmered, never boiled.
47) Drying involves the reduction of the original 70% of water content of the meat to about 30%.
48) Curing agents also help improve the flavor and appearance of meat and retain its original color.
49) Processed food held in storage should be uncovered or unwrapped to keep them from absorbing odors.
50) Meat is among the most perishable foods and it is necessary to keep it in heated storage.

The future belongs to those who believe in the beauty of their dreams. - Eleanor
Roosevelt

Prepared by:

MARITES B. GUEVARRA

RUVI A. PEREZ
Subject Teachers
Checked by:

ELENA L. OPENA
Head Teacher I
Noted:

HEAD JOSEFINE J. MAGPANTAY

Principal III

Bernardo Lirio Memorial National High School

St. Joseph II Subd. Darasa, Tanauan City, Batangas 4232
[email protected]