NUEVA ESTRELLA NATIONAL HIGH SCHOOL _______ 12.

_______ 12. This device has loops of stainless and steel wire that is fastened to the handle that
Nueva Estrella, Socorro, Surigao Del Norte is used for blending, mixing, whipping of eggs or batter and for blending graves.
1st Quarterly Examination in TLE 10 a. Colander b. pastry brush c. spoons d. wire whisk or whip
_______ 13. This kitchen utensil is usually made of cast iron or copper, with rounded sloping sides
NAME: __________________________ DATE: ________________ which is exclusively used for making omelets and could only be cleaned with absorbent paper.
YR. & SEC.: _______________________ SCORE: _______________ a. Egg poacher b. Frying pan c. Omelet pan d. Sauce pan
_______ 14. It is a kitchen equipment which is used for keeping foods away from bacteria.
a. Cabinet b. oven c. range d. refrigerator
I. Read the statement carefully and choose the answer that best describes the statement. _______15. In manual dishwashing Rinsing is the ____step to do.
Write your answer on the space provided. a. 1 b. 2 c. 3 d. 4
_______16. What is the sanitizing temperature for the mechanical dishwashing in order to
______ 1. Cook just until the white is just set but the yolk is still liquid. disinfect?
a. Basted c. Over hard a. 130°F b. 140° c. 170° d. 180°
b. Over easy d. Over medium _______17. The process of washing and sanitizing dishes, glassware, flatware, and pots and pans either
______2. Cook until the yolk is completely set. manually or mechanically.
a. Basted b. Over easy a. Manual dishwashing b. Mechanical dishwashing c. Sanitizing d. Ware washing
c. Over hard d. Over medium _______18. What is the outer covering of the egg?
______3. White is completely set but the yolk is still soft and yellow. a. Air cell b. Albumen c. Chalaza d. Shell
a. Basted b. Over hard _______19. This structure of the egg accounts the 67% liquid weight of the egg.
c. Over medium d. Sunny side up a. Air cell b. Albumen/Egg white c. Chalaza d. Yolk
______4. A thin film of coagulated white that cover the yolk which remain liquid. _______20. How may distinguished parts of an egg?
a. Basted b. Over hard a. 1 b. 2 c. 3 d. 4
c. Over medium d. Sunny side up ______21. Which among the high-quality protein and essential amino acids is not found in egg?
______5. Cook until the yolk is partially set. a. Vitamin A b. Vitamin C c. Vitamin D d. Vitamin K
a. Basted b. Over hard ______22. Which quality control is used to classify eggs for its exterior and interior quality?
c. Over medium d. Sunny side up a. Commercial bread b. Commercial quality c. Egg grading d. Egg size
______6. One of the effect of eggs being heated is? ______23. How does egg shell evaluate?
a. coagulation of fats b. coagulation of ligament a. Cleanliness, shape and texture b. Cleanliness, soundness and texture
c. coagulation of meat d. coagulation of protein c. Cleanliness, shape and soundness d. Cleanliness, shape, texture and soundness
______7. How many market forms of eggs that are available in the market? ______24. The egg quality has two general components what are these?
a. 2 b. 3 c. 4 d. 5 a. Exterior egg quality and breed b. Exterior egg quality and maturity
______8. What is the optimum cooking time for eggs in shell? b. Shell quality and interior egg quality d. Shell quality and exterior egg quality
a.15-20 minutes b.15-25 minutes c. 20-25 minutes d. 20-30 minutes ______25. How many egg size classifications?
______9. There are 5 uses of egg one of which is? a. 4 b. 6 c. 7 d. 8
a. eggs as emulsifier b. eggs as flavor c. eggs as seasoning d. eggs as
tenderizer II- Below are jumbled letters. Write the correct spelling opposite to the scrambled letters.
______ 10. Which foam formation the peaks hold their shape, even when Write your answer on the space provided.
bowl is being tipped?
a. Frothy b. stiff foam c. soft foam d. soapy foam 1. EOCLRDAN _________ 4. APN UASEC_________
______11. Kitchen tool with perforated bowl of varying sizes made of stainless, plastic, or steel 2. NRESMEABM ____________ 5. BORCETHARAYD _____________
which is used to drain, wash or cook ingredients from liquid.
3. DEUMMI _______________ 6. NNSUY ESID PU _____________
a. Colander b. offset spatula c. pastry brush d. sieve
 Part IV- True or false
Part III - Matching type
Direction: Draw a Sun if the statement is correct and Moon if it is wrong.
Directions: Match your answer from column A to column B. write your answer before the
___ 1. Eggs can be used as thickening agent and binder due to the presence of
number.
_ hydrophilic colloids thus turning into a gel.
A B
2. At high temperature the gel softens, this is because of the high heat
___ 1. Cook just until the white is just a. Over medium applied.
set but the yolk is still liquid. 3. Egg is considered as functional food because it has health benefits that
___ 2. White is completely set but the b. Sunny side up is beyond their traditional nutritional value.
yolk is still soft and yellow. 4. Eggs prepared in the shell should be cooked at a boiling temperature for
___ 3. Cook until the yolk is partially c. Over easy a good result.
set. 5. When cooking hardboiled egg used a shallow pot.
___ 4. A thin film of coagulated white d. Over hard 6. Poached eggs are prepared by slipping shelled eggs into barely
that cover the yolk which re- simmering water and gently cooking until the egg holds its shape.
main liquid. 7. Egg protein is frequently used as the recommended biological values of
___ 5. Cook until the yolk is complete- e. Basted their proteins.
ly set.

“Don’t feel nervous. Take your exams with full confidence.

__1. This kitchen device has loops of stainless and steel wire a. 3rd
All the best”
that is fastened to the handle which is used for blending,
mixing
__2. It is a kitchen equipment that is used for keeping foods b. Wire whisk
away from bacteria.
__3. In manual dishwashing rinsing is the___step to do. c. Chalaza
__4. The process of washing and sanitizing dishes, glassware, d. Refrigerator
flatware, and pots and pans either manually or mechanically
__5. What is the outer covering of the egg? e. Cleanliness, shape, sound and
texture
__6. How many distinguished parts of an egg? f. Ware washing
__7. Which among the high quality protein and essential g. 3
amino acids is not found in egg?
__8. Which quality control is used to classify eggs for its h. Shell
exterior and interior quality?
__9. How does egg shell evaluated? i. C
__10.What do you call that egg structure that has a ropey j. Egg grading
strands of egg white at both sides of the egg.
k. Layer