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    Cookery 11

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    jarelle
    Here are the key steps and procedure to make Egg de San Marino: 1. Gather the ingredients which include eggs, sugar, butter, flour, baking powder. 2. In a mixing bowl, beat the eggs until light and fluffy. Gradually add the sugar while beating. 3. In a separate bowl, sift together the flour and baking powder. 4. Melt the butter. 5. Gradually fold the sifted dry ingredients and melted butter into the egg mixture. 6. Pour the batter into a greased pan. 7. Bake in a preheated oven until a toothpick inserted in the center comes out clean. 8. Allow to

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    © All Rights Reserved
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    Cookery 11

    Uploaded by

    jarelle
    24 views2 pages
    Here are the key steps and procedure to make Egg de San Marino: 1. Gather the ingredients which include eggs, sugar, butter, flour, baking powder. 2. In a mixing bowl, beat the eggs until light and fluffy. Gradually add the sugar while beating. 3. In a separate bowl, sift together the flour and baking powder. 4. Melt the butter. 5. Gradually fold the sifted dry ingredients and melted butter into the egg mixture. 6. Pour the batter into a greased pan. 7. Bake in a preheated oven until a toothpick inserted in the center comes out clean. 8. Allow to

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    cookery 11

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    Here are the key steps and procedure to make Egg de San Marino: 1. Gather the ingredients which include eggs, sugar, butter, flour, baking powder. 2. In a mixing bowl, beat the eggs until light and fluffy. Gradually add the sugar while beating. 3. In a separate bowl, sift together the flour and baking powder. 4. Melt the butter. 5. Gradually fold the sifted dry ingredients and melted butter into the egg mixture. 6. Pour the batter into a greased pan. 7. Bake in a preheated oven until a toothpick inserted in the center comes out clean. 8. Allow to

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    24 views2 pages

    Cookery 11

    Uploaded by

    jarelle
    Here are the key steps and procedure to make Egg de San Marino: 1. Gather the ingredients which include eggs, sugar, butter, flour, baking powder. 2. In a mixing bowl, beat the eggs until light and fluffy. Gradually add the sugar while beating. 3. In a separate bowl, sift together the flour and baking powder. 4. Melt the butter. 5. Gradually fold the sifted dry ingredients and melted butter into the egg mixture. 6. Pour the batter into a greased pan. 7. Bake in a preheated oven until a toothpick inserted in the center comes out clean. 8. Allow to

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Republic of the Philippines

    DEPARTMENT OF EDUCATION
    REGION I
    DIVISION OF ILOCOS NORTE
    PINILI INSTITUTE
    PINILI

    FINAL EXAM IN COOKERY 11


    Name:
    Year and Section:

    MULTIPLE CHOICES: choose the BEST answer, Encircle the letter of the correct answer.

    1. refers to strong point


    a. strength b. weaknesses c. opportunities d. treats
    2. Includes possible problems or conflicts from the start or during the actual operation of the business,
    a. strength b. weaknesses c. opportunities d. treats

    3. a. measuring cup b. measuring spoon c. measuring spoons d. all of the above

    4. a. weighing scale calculator b. weighing scale c. scale d. weighing scale digital


    5. It is used to grate cheese, chocolate, and other fresh fruits.
    a. Grater b. graters c. sifter d. measuring cup
    6. Successful entrepreneurs in the baking industry have one traits in common, that is, they are hardworking,
    a. Innovative b. hardworking c. creative d. quality conscious
    7. Successful entrepreneurs in the baking industry continuously find ways and means of offering improved
    and new products.
    a. Hardworking b. creative c. innovative d. quality conscious
    8. In baking cakes, particularly wedding cakes, one should be creative by stretching ones imaginations.
    a. Hardworking B. innovative c. quality conscious d. creative
    9. An entrepreneur should remember that good quality baked products, not just “ pwede na” are patronized
    over and over again.
    a. Quality conscious b. innovative c. hardworking d. creative
    10. Before others can trust you, make sure that you trust your self, you must be confident to offer unique baked
    products.
    a. Healthy b. confident c. systematic d. open minded

    11. a. kitchen scissor b. kitchen shaers c. kitchen shears d. all around scissor

    12. a. pan b. pan tube c. tube d. tube pan

    13. a. pastry wheel b. wheel pastry c. pizza cutter d. wheel pastry cutter

    14. a. scrapper rubber b. rubber scraper c. rubber d. scraper

    15. a. pan b. pan muffin c. muffin pan d. none of these


    16. a. molds b. macaron molds c. molds macaroon d. macaroon molds
    17. It is used to bake griddles or pancakes.
    a. Griddle pan b. pan molds c. cupcake pan d. bunds pan
    18. It is used to bake loaf bread or sliced bread.
    a. Loaf b. loaf pan c. pan loaf d. pan pan
    19. A successful bakeshop entrepreneur continues strives to produce excellent baked products and updates ones
    skills and knowledge on how to operate the business.
    a. Concern b. communication ability c. technical ability d. all of the above
    20. The entrepreneur should ask himself this question: are there enough consumers in the area where the
    bakeshops is to be put up?
    a. Capital b. man power c. swot d. market

    21. a. analog weighing scale b. weighing scaler analoge c. scale d. none of these

    22. a. timmer b. timer c. electric timer d. clock

    23. a. sifters b. sift c. sifter d. siftery

    24. a. wisked b. batter wisk c. whisk batter d. wine whisk


    25. It is called mixing spoon, wooden spoons comes in various sizes for different types of mixing.
    a. Wooden spoon b. wooden ladle c. wooden sppons d. none of these
    26. It has a handle with wire used to cut in fat or shortening in the preparation of pies, biscuits, and pastries.
    a. Pastry blended b. pastry blender c. blender pastry d. blender
    27. It is used for beating eggs and whipping cream.
    a. Beater egg b. egg beater c. rotary eggbeater d. rotary beater egg

    28. a. tips b. pastry tip c. tip pastry d. pastry tips


    29. It is used to flatten or roll the dough
    a. Rolling pin b. rolling flatten c. rolling in the deep d. pin rolling

    30. a. sheets b. baking sheets c. sheets baking d. sheet

    II. ESSAY: what is the step and procedure when you are going to make Egg de San Marino? 10 pts.

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