Game-Based Review Program for Cookery10 students in Quarter IV

1. NUMBER
HEADS
TOGETHER
MARISSA C. COLLADO
Subject Teacher

2. MEAT FROM CALF IS CALLED
A. Pork
B. Beef
C. Veal
D. Chevon

3. MEAT FROM HOG IS CALLED
A. Pork
B. Beef
C. Veal
D. Chevon

4. IT IMPROVES THE KEEPING QUALITY
OF MEAT.
A.Salt
B.Sugar
C. Vinegar
D. Pepper

5. WHAT PRESERVATION
METHOD IS USED TO
MAKE TOCINO?
A.Curing
B. Salting
C. Freeze-Drying
D. Canning

6. HOW LONG CAN WE STORE MEAT IN
THE FREEZER?
A.1 month – 1 year
B. 1 month – 2 years
C. 2 months-1year
D. 2 month – 2 years

7. HOW TO STORE MEAT CORRECTLY?
A. Put meat in an airtight
container then freeze.
B. Meat should wrapped in a
plastic or foil.
C. Label the product
D. Put meat directly on the fridge

8. WHAT DO THE STATEMENT MEAN: IT IS
FOR APPEALING WHEN THERE’S HIGH
LEVEL OF CONTRASTING COLOR?
A. Bring brightest vegetable color
B. Experiment with interesting
color.
C. Visualize
D Avoid Monochromatic colors

9. IT IS USED TO ENHANCED THE
APPEARANCE THE OF THE DISH.
A. Plate
B. Body
C. Frame
D. Garnish

10. WHEN MEAT ARE PRESSED WITH FINGER
IT FEELS HARD AND ROUGH.
•A. rare
•B. medium rare
•C. medium
•D. well done

11. COOKING METHOD USED TO COOKED
PIGAR-PIGAR.
•A. steaming
•B. stir-fry
•C. braising
•D. stewing