Republic of the Philippines

Department of Education
Region IV – A CALABARZON
Division of Laguna
Lumban – Kalayaan District
SAN JUAN NATIONAL HIGH SCHOOL- San Antonio Annex
Kalayaan Score

50

Name: ____________________ Year & Section:

___________
Teacher: __________________ Date:
___________________

FIRST PERIODICAL EXAMINATION IN TLE 10 (COOKERY)

I. Matching Type. Match Column A with their meaning in Column B. Write the
letter of the correct answer r on the space provided before each number.

_____1. Creative A. Trust in one’s ability

_____2. Profit-Oriented b. a process of making a new product to be sold to the customers

_____3. Discipline c. is a meaningful and unforgettable statement that captures the essence of the
brand
_____4. Hardworking
d. always sticks to the plan
_____5. Self-Confidence
e. a marketing practice of creating name, symbol or design for a product
_____6. Product Development
f. working diligently
_____7. Wants

Tagline g. innovative to have edge over other competitors

_____8.

_____9. SWOT Analysis h. a managerial tool used to assess the environment that can be used for strategic
planning
_____10. Branding
i. always looking for income

j. these are luxuries, advantages and desires that every individual considers beyond
necessity.

II. Identification. Read the

k. sentences carefully
these are the things and
thatchoose
people your answer
cannot from theinbox.
live without a society

Syneresis Viscosity Dextrinization measuring spoon 2 years

Starch Fresh egg Tong Scrambled Egg 2-3 days
Wire whip yolk poached egg Al dente Ceres
Amylopectin Baked egg Shell Plating Storing
Green Discoloration oil First In First Out Sugar Amylose
Chloroplast Boiled egg Sunny Side Up 1 week Food-Borne Illness

11. A tool used for measuring dry and liquid ingredients which require a little amount.
12. Used for handling hot foods.
13. Used for beating egg whites, egg yolk, creams and mayonnaise.
14. It is the egg ‘s outer covering which accounts for about 9 to 12 % of its total weight depending on
egg size.
15. It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of
the egg.
16. Eggs that have been beaten and then cooked quickly in a frying pan.
17. Egg that have been removed from their shell and cooked in a hot liquid.
18. Eggs that have been baked in a ramekin.
19. Eggs cooked in a shell in boiling water at which both the egg whites and egg yolk solidify.
20. Fried egg that is cook slowly without flipping until white is completely set but yolk is still soft and
yellow.
21. Eggs that may be purchased individually, by dozen or in trays.
22. A reaction between the iron in the yolk and sulfur in the egg white favored by prolonged cooking.
23. An art of presenting food in an attractive way.
24. A disease that is carried and transmitted to people by food.
25. The approximate number of days of storing hard-cooked eggs.
26. The process of maintaining the quality of food, prolong the shelf-life, maintain an adequate supply
of food and ensure its safety for consumption.
27. It prevent the yolks form becoming too thick and gelatinous when stored in the freezer.
28. The first food stored should be the first food to be out from the storage.
29. It prevents the pasta from sticking together.
30. Fresh pasta can be stored in the refrigerator for ____ days.
31. The second most abundant organic substance on earth.
32. Roman Goddess for harvest.
33. A pigmented organelle which contains the starch granule of a plant.
34. A long chain-like molecule which contributes to the gelling characteristics of starch when cooked.
35. A highly branched, bushy type of structure which contributes to the thickening properties of starch
mixture is cooked in the presence of water.
36. It means “to the tooth”.
37. Dried pasta can be stored in an airtight container for ______.
38. The process of forming dextrin.
39. The resistance to flow; increase in thickness or consistency.
40. Oozing of liquid from gel when cut and allowed to stand.

III. Enumeration

41-43 Nutritional Content of an Egg

44-47 Functions of Starch in Application to Filipino Dishes

48-50 Kinds of Pasta

Prepared by:

MICHELLE C. LLANES
TLE Teacher
 Republic of the Philippines
Department of Education
Region IV – A CALABARZON
Division of Laguna
Lumban – Kalayaan District
SAN JUAN NATIONAL HIGH SCHOOL- San Antonio Annex
Kalayaan

FIRST PERIODICAL EXAMINATION IN TLE 10 (COOKERY)

KEY TO CORRECTION
1. G
2. I
3. D
4. F
5. A
6. B
7. J
8. C
9. H
10. E
11. Measuring Spoon
12. Tongs
13. Wire whip
14. Shell
15. Yolk
16. Scrambled egg
17. Poached egg
18. Baked
19. Boiled egg
20. Sunny side up
21. Fresh egg
22. Green discoloration
23. Plating
24. Food-borne illness
25. 1 week
26. Storing
27. Sugar
28. First In First Out
29. Oil
30. 2-3 days
31. Starch
32. Ceres
33. Chloroplast
34. Amylose
35. Amylopectin
36. Al dente
37. 2 years
38. Dextrinization
39. Viscosity
40. Syneresis
41. Protein, Carbohydrates, Choline, Riboflavin, Vitamin B12, Folate
42. Vitamin D, Vitamin A, Vitamin B6, Thiamin, Vitamin E, Selenium
43. Phosphorus, Iron, Zinc, Calcium, Sodium, Potassium, Magnesium
44. – 47 Thickening, Gelling, Binding and Filling, Stabilizing, Moisture Retaining, Coating Or
Ducting, Diluent, Coloring

48-50 spaghetti, penne, elbow macaroni, rigatoni, farfalle, fettuccine, rotini, shells, route (wagon wheels),
lasagna, tagliatelle, vermicelli, ditaloni
 Republic of the Philippines
Department of Education
Region IV – A CALABARZON
Division of Laguna
Lumban – Kalayaan District
SAN JUAN NATIONAL HIGH SCHOOL- San Antonio Annex
Kalayaan

TABLE OF SPECIFICATION
TLE 10 (COOKERY)

Numbe Percentage
Code Number Eas Difficul
Learning Competency r of Allocation Average Item Placement
Number of Items y t
Days %
Develop and strengthen
PEC’s needed in 4 11 5 4 2 0 1,2,3,4,5
Cookery
Develop a product or
4 11 5 3 1 1 6,7,8,9,10
service in Cookery
Perform Mise en place 11,12,13,14,15
6 16 8 5 2 1
in preparing egg dishes 41,42,43
Prepare egg dishes 16,17,18,19,20
5 13 7 4 2 1
21,22
Present egg dishes 2 5 2 1 1 0 23,24
Store egg dishes 2 5 3 3 0 0 25,26,27
Perform mise en place in 31,32,33,34,35
6 16 8 4 4 0
cereals and starch dishes 38,39,40
Prepare starch and cereal 36,44,45,46,47
6 16 8 5 2 1
dishes 48,49,50
Storing starch and cereal
3 7 4 3 1 0 28,29,30,37
dishes
Total 38 100 50 -- -- --

Prepared by:

MICHELLE C. LLANES
TLE Teacher

Checked by:

CHAPLENETTE S. ACUEZA
Head Teacher III-TIC