Republic of the Philippines

Department of Education
Region IV-A CALABARZON
DIVISION OF BATANGAS
District of Ibaan
MAXIMO T.HERNANDEZ MEMORIAL NATIONAL HIGH SCHOOL
Malainin,Ibaan Batangas

SEMI FINALS IN TECHNOLOGY AND LIVELIHOOD EDUCATION 10

Name:______________________________ Date:_________________
Section:_____________________________ Score:_______
GENERAL DIRECTION: READ THE DIRECTION AND EACH QUESTION CAREFULLY. AVOID ERASURES.

I. Modified TRUE or FALSE

Directions: Read the following statement carefully. Write True if the statement is correct, otherwise underline
the word/s or phrases which makes it incorrect and write the correct word/s or phrases on the space
provided.

STATEMENT ANSWER
1. Plating is the act of arranging the meal on the individual plate immediately before
it‘s served.
2. Serving hot food should be held at 140 °F or warmer.
3. Meat shrinks about 35% when cooked.
4. The characteristic of medium rare doneness of meat was when pressed with a
finger, meat feels firm and there is a definite resistance
5. Cook all poultry to an internal temperature of 100 °F as measured with a food
thermometer.
6. Meats high in fat are cooked without added fat, such as roasting or broiling.
7. A portion is a standard amount used to help give advice about how much to eat,
or to identify how many calories and nutrients are in a food.
8. The term entrée refers to the courses after the Grosse piece.
9. Meat and poultry defrosted in the refrigerator may be refrozen before or after
cooking.
10. The basic component of marinating is acid, oil and spices.

II. Identification
Directions: Identify the following statements. Choose your answer on the word pool. Write your answer on the
space provided.

Fresh Meat Beef Elastin French Knife

Collagen Butchers Knife Fat Well-Done

Primal Cuts Connective Tissue Protein Medium-Rare

_______________11. It refers to the large section of meat.

_______________12. It refers to the white connective tissue that dissolves or breaks down by long, slow cooking with
liquid.
_______________13. It refers to the market forms of meat that is recently slaughtered, has not been preserved, frozen.
_______________14. It refers to a meat from cattle over one year old
_______________15. This type of knife is used for general purposes such as chopping, slicing, and dicing.
_______________16. This type of knife is used for cutting, sectioning, and trimming raw meats.
_______________17. It is the main source of flavor in meat.
_______________18. It refers to the flesh of a young calf, 4-5 months old.
_______________19. It refers to the doneness of meat where when pressed with a finger the meat feels hard and rough.
_______________20. These are network of proteins that bind the muscle fibers together.

III. Multiple Choices

Directions: Read the following questions carefully and choose the letter that best describes the
statement. Write the answer on the space provided.
______21. In deboning what is the third step?
A. Turn the bird over, and with breast side down, cut along the backbone from the neck to the tail.
B. Place the chicken, breast side up, on a clean cutting surface.
C. Cut the flesh from the curved (saber) bone near the wing and remove the bone.
D. At the neck, cut out the wishbone by pulling the skin up and out of the way and sliding the knife along
the underside of the wishbone.
 _______22. Which of the following can be done to prevent drying when reheating?
A. cook using sauces and gravy C. overcook the poultry meat
B. remove fat before cooking D. none of the above
______23. If the food is the masterpiece, then the plate is its _______
A. Accessories B. Base C. body D. Frame
______24. What should be added to enhance the appearance of the plate presentation?
A. Plating B. Presenting C. Garnishing D. Serving
______25. What do you call the cooking method when meat is cooked in steaming liquid in which
bubbles are breaking on the surface?
A. boiling B. roasting C. broiling D. stewing
______26. What is an oil-acid mixture which is used to enhance the flavor of meat?
A. brine solution C. soy sauce and vinegar
B. marinade D. salt and calamansi
______27. Which of the following tools is used for carving?
A. cleaver knife B. slicer C. fork D. razor knife
______28. When buying meat, what should you consider first?
A. brand B. quality C. price D. round cut
______29. What is your primary consideration when storing goods?
A. expiration date C. quantity
B. fragility D. size
_______30. Which of the following market forms of meat does not undergo chilling?
A. cured meat B. fresh meat C. frozen meat D. processed meat
_______31. Which of the cooking methods does not belong to dry heat method?
A. baking B. broiling C. roasting D. stewing
_______32. Where should meat products be stored?
A. crisper B. cold shelf C. dry shelf D. freezer
_______33. Deer meat is called:
A. Beef B. Carabeef C. Chevon D. Pork
_______34. Meat of sheep is called:
A. Lamb B. Carabeef C. Pork D. Chevon
_______35. Meat of swine is called:
A. Beef B. Carabeef C. Chevon D. Pork

IV. Enumeration
Directions: Enumerate the following. Write your answer on your answer sheet.

36-40. Factors to consider in presenting/plating poultry dishes

41-43. Composition of Meat
44-45. Give at least two (2) Factors Affecting Choice of Cooking Methods in Meat
46-50. The 5 Basic Elements of Plating

Prepared by:

LORAINE G. TENORIO
TLE Teacher

Noted by:

Maxima M. Javier, Ed. D.

School Head

Good Luck and God Bless!

Always do right. This will gratify some people and astonish the rest.
-Mark Twain-