Bukidnon Faith Christian School Inc.

Malingon, Bagontaas, Valencia City

1st Quarter Exam for TLE 10

Name: ____________________________ Score:________________

Grade and Section:__________________ Date:_________________

Multiple Choice. Encircle the correct answer.

1. It is a perforated bowl used to strain off liquid from food, especially after cooking.
a. Bowl b. Cup c. Colander d. Measuring Cup
2. It is an instrument composed of a blade fixed into a handle, used for cutting or as a weapon.
a. Knife b. Fork c. Spoon d.Spatula
3. It is a shallow pan with a long handle, used for cooking food in hot fat or oil.
a. Frying Pan b. Stockpot c. Bowl d. bake pan
4. It is a round, deep dish or basin used for food or liquid.
a. Bowl b. Stockpot c. Spoon d. Plate
5. It is a utensil where the function is to whip or stir the liquid or food in circular motion.
a. Spatula b. Whisk C. Fork d. Spoon
6. It is a utensil where in pair and primarily used for eating.
a. Spoon and Fork b. Spatula c. table knife d. plate
7. It is a cup marked in graded amounts, used for measuring ingredients in cooking
a. Measuring Spoons b. Measuring Cups c. Glass d. Cup
8. It is commonly used in preparing food; other types exist for cutting raw materials such as leather or
plastic.
a. Chopping Board b. Knife c. Cup d. Fork
9. It is an implement with a broad, flat, blunt blade, used for mixing and spreading things, especially in
cooking and painting.
a. Spatula b. Spoon c. Chopping Board d. Fork
10. It is a flat dish, typically circular and made of china, from which food is eaten or served.
a. Plate b. Bowl c. saucer d. none of the above
11. How many calories a large egg has?
a. 80 cal b. 75 cal c. 90 cal d. 60 cal
12. What do you think is the reason why an egg is good in reducing cataracts?
a. It consist of 4 different Vitamins
b. It has Minerals that helps the body in functioning well
c. It has Omega 3 which is good for the heart
d. It has Lutein
13. What do you think is the reason why egg is considered as the cheapest source of high quality protein?
a. Because of its market price
b. Because of its small size
c. Both a and b
d. None of the above
14. What part of the egg that keeps the egg yolk always at the center?
a. Chalazae b. Membrane c. Albumin d. Egg white
15. List of item below are the Characteristics of a fresh egg. Determine which the wrong characteristic of a
fresh egg are.
i. The shell is white, thick, and the texture is not rough
ii. The air cell is regular
iii. The egg white is clear, firm and thick
iv. It floats when placed in water
v. The yolk is round, firm, well-centered and free from defects.
a. i&iii b. i&iv c. i&v d. i,iii&v
16. It is a one of the Market Forms where duck eggs are preferably used.
a. Salted Eggs b. Dried Eggs c. Frozen Eggs d. Fresh Eggs
17. What is the suitable plate to use in serving your finished egg dishes?
a. plain and printed
b. plain and not printed
c. plain and triangle
d. all of the above
18. . Which of the following is the right step by step procedure in manual dishwashing?
a. Drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash dishes
 b. Rinse, Scrape and pre-rinse, wash, drain, air-dry and sanitize dishes
c. Scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes
d. Scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry dishes
19. Which of the following sources of starch is rarely used in manufacturing food starch?
a. cassava b. corn c. potato d. rice
20. Which of the following changes in starch during cooking is the resistance to flow; increase in thickness
or consistency?

a. Dextrinization b. Gelatinization c. Restrogadation d. Viscosity

21. . It is considered as the staple food of more than half the Philippine population which is approximateky
80% Filipinos.
a. Corn b. Cassava c. Potato d. Rice
22. It refers to the cultivated plants of the grass family that provide edible starchy grains or seeds.
a.Corn b.Potato c. Cereals d. Rice
23. It is caused by inadequate dispersion of starch.
a. Scorching b. Gelatinization c.Viscosity d. Lumping
24. It is the effect of dry heat on starch resulting in changes in color and flavour, reduced thickening power
and higher solubility.
a. Dextrinization b.Gelatinization c.Restrogadation d.Viscosity
25. Foods that spoil very easily including meat, chicken and fish that requires cold storage is classified as?
a. Highly perishable foods
b. Low perishability foods
c. Perishable food
d. None of the above
26. . Foods that are not easily spoiled including starch and cereals which can be stored in a dry and cold
storage is classified as?
a. Highly perishable foods
b. Low perishability foods
c. Perishable food
d. None of the above
27. Anna bought 3 trays of Large Eggs. What is the total weight of the eggs she bought?
a. 240 oz b. 180 oz c. 160 oz d. 200 oz
28. Christian bought 1 tray of Jumbo Eggs and 3 trays of Large Eggs. What is the total weight of the eggs he
bought?
a. 255 oz b. 235 oz c. 200 oz d. 250 oz
29. Joy bought 5 trays of Small eggs and 4 trays of Jumbo eggs. What is the total weight of the eggs she
bought?
a. 500 oz b. 525 oz c. 515 oz d. 505 oz
30. What are the elements present in classical plating?
a. Main dish, Vegetables, Garnish
b. Main dish, Starch, Vegetables
c. Main dish, Soup, Garnish
d. None of the above

Matching Type:

1. Put into the correct storage the following starch and cereals listed on the box.

Rice Cooked Spaghetti

Flour Pudding
Glutinous rice Leftover cooked rice
Cereals Cooked Canton
Starch Bihon

Dry Storage Cold Storage

   
   
   
   
   
   
    
   
Enumeration:

1. Enumerate the uses of egg in culinary arts.

a. ____________________
b. ____________________
c. ____________________
d. ____________________
e. ____________________
f. ____________________
2. . Enumerate the different ways of Sauce and Gravy Preparation.
a. ____________________
b. ____________________
c. ____________________
d. ____________________
3. Give atleast 5 Hygienic Practices of Food Handlers
a. ____________________
b. ____________________
c. ____________________
d. ____________________
e. ____________________

Essay:

1. Adona is practicing how to present her cooked eggs attractively. How can she make the egg dish look
attractive and appetizing? 5 pts.