2nd Quarter - REMEDIAL ASSESSMENT- S.Y-23-24


NAME: _________________

Gr & Sec: ____________

DIRECTION: READ THE FOLLOWING SITUATIONS. CHOOSE THE LETTER OF THE CORRECT ANSWER. WRITE CAPITAL LETTERS ONLY.

 1. Your Mom is prone to high blood pressure, which of the following fish is suitable for your mom because of its low fat content?

A. Cod

B. Salmon

C. Trout

D. Tuna

2. To improve your vision, which vegetable is known for its high Vitamin A content that you need to 

eat? 

A. Broccoli

B. Carrot

C. Cauliflower

D. Spinach

3. Mrs. Cabrillas needs more supply of Vitamin A. Which of the following does she eat to give her the nutrient she needs?

A. Alugbati

B. Potatoes

C. Lettuce

D. Saluyot

4. Chef Jason wanted to make a classic plating, which of the following plating 

styles is not a classic arrangement that chef Jason should avoid?

  1. The main item in the center, with vegetables distributed around it.

  2. The main item is in the center with neat piles of vegetables carefully arranged around.

  3.  The starch or vegetable item is heaped in the center while the main 

  4. item is sliced and leaned up against it.

  5. The vegetable item in front and main item, starch item and garnish 

at the rear.

5. Which fruit or vegetable can  provide both Vitamin C and Vitamin A?

A. Mango

B. Papaya

C. Pineapple

D. Tomato

6. Which of the following seafood is cooked just enough to heat to keep it juicy 

and plump?

A. Fat fish

B. Lean fish

C. Flat fish

D. Shellfish

7. According to general principles of cooking, what method is suited to fat fish?

A. Baking 

B. Boiling

C. Deep -frying

D. Sautéing

8. You are assigned to clean oysters in a large seafood restaurant. Which of the 

following is the third step in opening an oyster?

A. Cut muscle from bottom cup.

B. Insert oyster knife at hinge slowly but firmly

C. Push knife into oyster and slice muscle from top shell

D. Twist knife handle to open the oyster.

9. Ryan has low sugar in his blood based on the latest results of his laboratory, 

which of the following vegetables is rich in carbohydrates that Ryan could eat?

A. legumes, peas, and beans

B. Mushroom, tomatoes, and radish

C. Nuts, olives, and avocado

D. Seeds, roots, and tubers

10. Which of the following is not a characteristic of a fresh fish that you need 

to check before buying the fish in the market?

A. Eyes are clear, shiny and bulging  

B. Red or pink gills

C. Fresh and mild odor            

D. Texture of flesh is not firm or elastic

11. To enhance your baked fish, which of the following ingredients do you need

 to add when served?

A. Butter

B. Cream

C. Lemon

D. Sauce

12. You are tasked to clean and prepare the fish for the cooking contest. Which 

of the following is the second step in scaling whole fish?

A. Begin to take the scales from the tail towards the head.

B. Remove the scales on both sides of the fish.

C. Hold the fish down firmly with your hand near its head.

D. Lay your fish flat on the board.

13. Which of the following seafood is cooked just enough to heat to keep it juicy 

and plump?

A. Fat fish

B. Lean fish

C. Flat fish

D. Shellfish

14. You’re preparing a vegetable dish with a rich, flavorful sauce. Which cooking 

method is best suited for this?

A. Boiling

B. Braising

C.  Deep frying

D. Sauteing

15. Which of the following is not included in the General Rules of Vegetable 

Cookery?

A. Cook green vegetables and strong – flavored vegetables uncovered.

B. Cut vegetables uniformly for even cooking.

C. Never use baking soda with green vegetables. 

D. Prolong cooking time will enhance the quality of food

16. At what temperature in a dry, dark place should potatoes and onions be

stored?

A. 50 – 650 F

B. 40 – 450F

C. 60 – 850 F    

D. 70 – 950F

17. You are tasked to buy a fish in the market, which of the following 

characteristics of a fresh fish that you need to consider before buying the fish?

A. Eyes are dull, shiny and bulging

B. Flesh shrink when pressed

C. Gills are pink or red

D. With fresh and foul odor

18. Crustaceans are primarily characterized by ___________________________.

A. A hard, segmented exoskeleton B. A single, central shell

C. No shell or exoskeleton D. Soft, slimy bodies

19. When a chef cuts vegetables into small, irregular, and angular shapes, what type of knife cut is being used?

A. Bias

B. Chiffonade

C. Julienne

D. Oblique

20. How many colors are suggested to you to make a balanced plating?

A. Four to five      

B. One to two

C. Three to four       

D. Two to three

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