lOMoARcPSD|34773115

Cookery 10 First Quarter EXAM

Education (Davao del Norte State College)

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TLE – Cookery 10
FIRST QUARTER EXAM

NAME: _____________________________________ GRADE & SECTION: ___________________

TEST A. MULTIPLE CHOICE. Instructions: Read and analyse each item carefully. Encircle the letter of
the correct answer.
1. It requires a dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and
glassware.
A. Hand washing C. Mechanical ware washing
B. Manual ware washing D. Washing machine
2. It is the egg’s outer covering which accounts for about 9 to 12 % of its total weight depending on egg
size.
A. Chalaza B. Germinal disc C. Shell D. Yolk
3. Which is NOT considered as a food-contact surface?
a. sand b. towel c. pan d. plate
4. Which of the following is TRUE about sanitation?
a. reduces harmful germs c. uses detergent and acid solvent
b. removes food particles d. uses sponge and brush
5. What is the first step in cleaning kitchen tools?
a. Fill the sink with warm to hot water and an antibacterial detergent.
b. Put the tools and utensils in a large pan, immersing them fully in water.
c. Scrape any food debris or food remains into a bin.
d. Use a clean sponge or brush to scrub each item thoroughly.
6. Why do we have to clean and sanitize kitchen tools?
a. Unsanitary items can cause a lot of trouble. c. It keeps every item neat and pleasing.
b. It helps us be more secured from bacteria and illnesses. d. It avoids food-poisoning and diarrhea.
7. When is the best time to clean and sanitize a kitchen tool?
a. after eating b. every morning c. every evening d. after cooking
8. Why do we have to gather and secure the electrical cords of the kitchen equipment?
a. to arrange it b. to avoid detach it c. to reuse it d. to avoid entanglement
9. Why do chopping boards have to be stored in vertical position?
a. to avoid moisture collection c. to make it pleasing to the eye
b. to let the water drip off d. to create parallelism
10. Which item below requires electricity to function properly?
a. tongs b. mixer c. whisk d. tumbler
11. Where should the frequently used utensils be placed?
a. accessible location b. lower part of the cabinet c. below the sink d. separate cabinet
12. This is the entrance of the latebra, the channel leading to the center of
the yolk.
a. Chalaza b. Germinal disc c. Shell d. Yolk
13. It is the yellow to yellow - orange portion which makes up to about 33% of
the liquid weight of the egg.
a. Chalaza b. Germinal disc c. Shell d. Yolk

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14. What is the name of a kitchen equipment used to store food at cool temperature?
a. Freezer b. Refrigerator c. Oven d. Blender
15. What equipment in kitchen is used for storing foods like frozen meat and poultry products?
a. Freezer b. Refrigerator c. Oven d. Blender
16. It is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans manually
using your bare hands.
a. Mechanical Dishwashing c. Washing Machine
b. Manual Dishwashing d. Scraping
17. Which among the following procedure in manual dishwashing is the first step to do?
a. Wash b. Scrape and Pre-rinse c. Rinse d. Air-dry
18. It is a form of quality control used to classify eggs for exterior and interior quality.
a. Egg size b. Egg grading c. Nutritive value d. Shell quality
19. Which among the following factors that influence the shape of egg is not true?
a. Breed b. Age of hen c. Height d. Environment

20. The unit for describing egg freshness, based on the thickness of the albumen is called _______.
a. Haugh b. Inch c. Meter d. cm
21. Which among the following market form of eggs does not belong to the group?
a. Frozen eggs b. Fresh eggs c. Dried eggs d. Cracked eggs
22. It is one of the market forms of eggs which could be purchased individually, by dozen or in trays of
36 pieces.
a. Frozen eggs b. Fresh eggs c. Dried eggs d. Cracked eggs
23. A market form of eggs which are made of high-quality eggs and comes in the form of whole eggs
with extra yolks and whites.
a. Frozen eggs b. Fresh eggs c. Dried eggs d. Cracked eggs
24. Which among the following statement is not correct?
a. Eggs can be cooked in many ways.
b. Eggs can be a main protein dish.
c. Eggs can be an accessory to dishes.
d. Eggs can be a main source of vitamin C
25. What is the cause of the formation of greenish discoloration at the interface of the yolk and white of
boiled eggs?
a. Oil b. Overcooked c. Cold Temperature d. Time
26. How will you be able to prevent the formation of greenish discoloration at the interface of the yolk
and white of boiled eggs?
a. Reaction is prevented by immersing in cold water after cooking.
b. Reaction is prevented by immersing in hot water.
c. Reaction is prevented by immersing in sauce.
d. Reaction is prevented by immersing in oil.
27. Which among the following does belongs to the uses of eggs?
a. Cooked and served “as is”
b. Egg as emulsifier
c. As binding agent
d. All of the choices
28. What stage in foam formation is large air bubbles flow easily?
a. Frothy b. Soft foam c. Stiff foam d. Dry
29. It is a stage in foam formation where moistness and glossiness disappear; specks of egg white are
seen.
a. Frothy b. Soft foam c. Stiff foam d. Dry
30. Which among the following ingredient causes stability of foam resulting to perfect poached egg?
a. Vinegar b. Sugar c. Oil d. Black pepper

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TEST B. IDENTIFICATION. Instructions: Identify the correct of name egg dishes shown below. Write your answer on
the space provided.

Name of Name of
Tools/Equipment Tools/Equipment
Tools/Equipment Tools/Equipment
1. 6.

2. 7.

3. 8.

4. 9.

5. 10.

“May your efforts be decorated with all the colors of the rainbow.
May this exam be an opportunity for you to shine.”- Hiuyan Lam
Prepared by
MISS VANGILYN B. BOTE
Teacher I

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