WRITTEN WORKS

VEGETABLE DISHES, POULTRY DISHES, MEAT DISHES

DIRECTIONS:

 Choose the letter of the best answer. Write your

answer in your notebook.
1. THESE ARE USED AS FOOD, TYPICALLY AS ACCOMPANIMENT
TO MEAT OR FISH, SUCH AS A CABBAGE, POTATO, CARROT, OR
BEAN

A.VEGETABLES
B.MEAT
C.POULTRY
D.SEAFOODS
2. WHICH OF THE FOLLOWING IS NOT AN
EFFECT OF COOKING VEGETABLES?
A. It alters/improves flavor
B. It gelatinizes the starch
C. It improves digestibility
D.It softens cellulose
A. A & B only B.A & C
C. C & D only D. None of the above
3. WHICH OF THE FOLLOWING IS
CLASSIFIED AS A ROOT VEGETABLE?

A. Asparagus
B.Broccoli
C.Carrot
D.Garlic
4. WHICH OF THE FOLLOWING ARE FACTORS TO
CONSIDER WHEN PURCHASING VEGETABLES?
A. Absence of the decay or insect infestation
B. Freshness
C. Lack of any mechanical damage or injury
D. Right degree of maturity
E.Variety
A. A & B only B.A & C
C. C & D only D.All of the above
5. IN WASHING AND BRUSHING VEGETABLES,
WHICH OF THE FOLLOWING IS NOT REMOVED?

A. Microorganisms
B. Peeling
C.Pesticides
D.Soil
7. THIS REFERS TO THE GLOSSY OR SHINY
APPEARANCE OF MEAT WHEN ROASTED.

A. Appearance
B. Flavor
C. Juiciness
D.Tenderness
8. WHICH OF THE FOLLOWING IS A MEAT
DISH?

A. Denengdeng
B. Humba
C. Laing
D. Lumpia
9. WHICH OF THE FOLLOWING IS A TYPE
OF MEAT FROM HERBIVORE?

A. Goat
B.Swine
C.Horse
D.Rabbit
10. WHICH FORM OF MEAT CAN BE FOUND IN THE WET
MARKETS WHICH HAS NOT UNDERGONE ANY
PROCESSING, FREEZING, CHILLING OR TREATMENT?

A. Chilled meat
B. Cured meat
C. Fresh meat
D. Canned meat
11. WHAT IS THE SUGGESTED DURATION FOR
MEAT TO BE HELD IN REFRIGERATOR?

A. 1-3 days
B. 3-5 days
C. 5 days to 1 week
D. 1-6 months
 Test II. TRUE OR FALSE
Direction: Read each statement carefully. If
the statement is correct, write the word
TRUE and if the statement is incorrect,
write FALSE. Write your answer in your
quiz booklet.
______ 1. Vegetables classification is defined by the part from
which they originated
______ 2. Freezing is the best way to store all meat types
regardless of when it will be prepared.
______ 3. In cooking meat dishes, liquid may not be added.
______ 4.“Isaw” is known as the intestine in English language.
______ 5. In choosing vegetables in the market, weight is a
great factor to consider
______ 6. Frozen meat has undergone chilling and
freezing and is usually available in supermarkets.
______ 7.Tough meat cuts should be cooked using moist
heat or with liquid at low temperature over long periods.
______ 8. Liver of pork can be cooked as Adobo.
______ 9.Vegetables taste best when they are cooked
tender crisp.
______ 10. “Twalya” is known as tripe in English language.