LICEO DE BAY

ST
1 MONTHLY EXAMINATION
TLE 10
Name: Date:
Section: Teacher: Ms. Ramos
I. MULTIPLE CHOICE.
CHOOSE THE LETTER OF THE CORRECT ANSWER. ENCIRCLE.
1. A small cup made of porcelain, heat-proof glass or pottery with a screw on top.
A. Cup c. custard cups
B. Coddler d. egg separator
2. Similar to a slicer, however, it cuts the egg into six equal parts rather than into slices.
A. Egg slicer c. wedger
B. Egg scissors d. egg ring
3. A small cup centered in a round frame made of plastic, metal or ceramic. The cup catches
the yolk while slots around the frame let the white slip through a container beneath.
A. Egg separator c. wedger
B. Egg slicer d. egg poacher
4. A device which cuts a hard-cooked egg into neat slices with one swift stroke.
A. Wedger c. piercer
B. Egg slicer d. egg scissors
5. Common household cleaning products that are suitable for toilets and floors but should
not be used on food contact surfaces and must not be used as sanitizers.
A. Abrasive cleaners c. detergents
B. Sanitizers d. disinfectants
6. These are twisted in opposite directions and serve to keep the yolk centered.
A. Chalazae c. germinal disk
B. Shell d. yolk
7. An air space forms when the contents of the egg cool and contract after the egg is laid.
A. Chalaziferous albumen c. air cell
B. Yolk membrane d. shell
8. Chemicals that are used after detergents. They are used to kill and reduce the number of
bacteria and spores.
A. Sanitizers c. disinfectants
B. Detergents d. abrasive cleanaers
9. It is the process of handling food in ways that are clean and healthy.
A. Cleaning c. Storing
B. Sanitation d. scraping
10. It is dense, matted, fibrous capsule of albumen around the membrane of the yolk.
A. Yolk membrane c. inner thick albumen
B. Chalaziferous albumen d. outer thick albumen
II. LABELING.
Directions: label each part of the egg. Write your answer on the space provided.

III. ENUMERATION.
ENUMERATE THE FOLLOWING.
A. Types of egg.
21. chicken eggs 24. goose eggs 27. barn eggs
22. bantam’s egg 25. hen’s egg
23. duck eggs 26. quail eggs
B. Energy values of egg.
28. protein 31. carbohydrate and dietary fiber
29. vitamins 32. fat
30. minerals 33. cholesterol
C. Market forms of eggs.
34. Fresh eggs
35. Frozen eggs
36. Dried eggs .

IV. ESSAY.
Directions: Make an essay about the importance of egg.
10 pts. -complete data, consistency of the content, penmanship
5 pts.- incomplete data
3pts- incomplete data, not satisfactory content
11. Geminal disc

12. Vitelline membrane

13. Yolk

14. Chalazae

15. Thin albumen

16. Thick albumen

17. Air cell

18. Cuticula

19. Egg shell

20. Egg structure