SOFTNET Information Technology Center

FAB, MARIVELES, BATAAN SCORE

QUARTERLY EXAMINATION IN COOKERY NCII

NAME: DATE:

GENERAL DIRECTIONS:

Read and understand the directions and instructions

Answer the following questions correctly.
Avoid erasures.

TEST I.

Draw and label the structure of an egg.

TEST II.

Perform and record the following types of fried egg.

1. Sunny Side up
2. Over easy
3. Over medium
4. Over hard
5. Scrambled egg
6. Omelet

Here are the following criteria on preparing the egg dishes:

1. Sunny Side-up – whites must be tender and not burnt, yolk must be either runny or
soft.
2. Over easy – Yolk must be runny and white must be tender and not burnt
3. Over medium – yolk must be partially set and white must be tender and not burnt
4. Over hard yolk must be set. and white must be tender and not burnt
5. Scrambled Egg – eggs can be either mushy or firm, garnished properly and no traces of
egg whites.
6. Omelet – either American or French Style, garnished properly and no traces of egg
whites.

Prepared by: Ms. Kathleen Kaye U. Male.