Short Quiz in Cookery 10

Name: ___________________________________________ Grade & Section: ____________________ Score:

______

Directions: Read the following statements carefully. Write the letter of the correct answer on the
space provided before the number.
____1. The following are market forms of egg, EXCEPT:
A. Cooked Eggs B. Dried eggs C. Fresh eggs D. Frozen eggs
____2. Which of the following stages when the foam becomes whiter and soft peaks are formed
when beater is lifted? A. Dry B. Frothy C. Soft Foam D. Stiff Foam
____3. What market form of egg has the longest storage life?
A. Dried eggs B. Fresh eggs C. Frozen eggs D. Thawed eggs
____4. Which of the following does NOT belong to the group?
A. Boiled B. Custard C. Omelet D. Poached
____5. What use of eggs should be applied in a soufflé?
A. As foam B. As binder C. As thickener D. As emulsifier
____6. Which of the following is a desirable quality fried egg?
A. Egg is sticky B. Egg is glossy C. Egg is blistered D. Egg is brownish
____7. What do you call the foam-like texture of beaten egg white and sugar?
A. Clarifying B. Emulsify C. Frothy D. Meringue
____8. Which market form of egg is most accessible to consumers?
A. Fresh eggs B. Frozen eggs C. Pasteurized eggs D. Powdered eggs
____9. Below are stages of foam formation, EXCEPT:
A. Dry B. Frothy C. Glossy D. Stiff foam
____10. What do you call a fried egg that the yolk is still liquid?
A. Basted B. Over easy C. Over hard D. Sunny side-up
____11. Which of the following egg dish should be soft and moist?
A. Baked egg B. Fried egg C. Omelet D. Scrambled egg
____12. The following choices below uses eggs as a main ingredient, EXCEPT:
A. Dairy B. Dessert C. Eggnog D. Salad dressing
____13. What would you change to improve in cooking egg dishes especially cooking poached
egg?
A. The egg must be fresh.
B. The egg must be boiled.
C. The egg must be fried first before poaching.
D. The egg must be in the refrigerator before cooking.
____14. Why are eggs pasteurized before freezing?
A. To cook eggs easily
B. To quickly froze eggs
C. To make eggs high quality
D. To avoid bacterial contaminations
____15. What would be the result if you cooked fried egg in a high level of fire?
A. The egg becomes thick
B. The egg yolk remains liquid.
C. The egg must be soft and moist.
D. The egg becomes rubbery and overcooked.

Long Quiz in Cookery 10

Name: ___________________________________________ Grade & Section: ____________________ Score:
______

I. Directions: Read the statements carefully then write your answer in the space provided
before the number. Write True if the statement is correct, and False if it is wrong on the
space provided for.
______1. Eggs do not have much protein.
______2. Soft cooked eggs take 10 minutes to boil.
______3. Salt and vinegar is needed to make poached eggs.
______4. Powdered eggs as an ingredient are commonly sold directly to consumers.
 ______5. Addition of soda into the egg white increases stability and volume of the foam.
______6. Dried eggs, mainly powdered eggs, are the best substitutes for flours in baking.
______7. Using whole egg requires lower coagulation temperatures resulting in stiffer gel.
______8. Frozen eggs are pasteurized to avoid bacterial contaminations such as salmonella.
______9. Overcooked egg forms greenish discoloration at the interface of the yolk and white.
______10. Eggs beaten at high temperature whip better resulting in bigger volume and fine
texture.

II. Identify the use of eggs in each of the following egg recipe. Choose your answer from the box and
write the letter of the correct answer on the space provided for.

A. As coloring and flavouring agent F. Egg as emulsifier

B. As foam/aerating G. Enriching
C. As thickening agent, binding, and gelling agents H. Garnishing
D. Cooked and served “as is” I. Glazing
E. Coating

_________________ 1. Poached egg

_________________ 2. Leche flan
_________________ 3. Eggplant omelet
_________________ 4. Pasta
_________________ 5. Fried chicken
_________________ 6. Buko pie
_________________ 7. Chopsuey
_________________ 8. Sponge cake
_________________ 9. Mayonnaise
_________________ 10. Chiffon cake

III. Directions: Read the following statements carefully. Write the letter of the correct answer on the
space provided before the number.

____1. Below are stages of foam formation, EXCEPT:

A. Dry B. Frothy C. Glossy D. Stiff foam
____2. What use of eggs should be applied in a soufflé?
A. As foam B. As binder C. As thickener D. As emulsifier
____3. Which of the following is a desirable quality fried egg?
A. Egg is sticky B. Egg is glossy C. Egg is blistered D. Egg is brownish
____4. What market form of egg has the longest storage life?
A. Dried eggs B. Fresh eggs C. Frozen eggs D. Thawed eggs
____5. Which of the following does NOT belong to the group?
A. Boiled B. Custard C. Omelet D. Poached
____6. What do you call a fried egg that the yolk is still liquid?
A. Basted B. Over easy C. Over hard D. Sunny side-up
____7. Which of the following egg dish should be soft and moist?
A. Baked egg B. Fried egg C. Omelet D. Scrambled egg
____8. Which market form of egg is most accessible to consumers?
A. Fresh eggs B. Frozen eggs C. Pasteurized eggs D. Powdered eggs
____9. What do you call the foam-like texture of beaten egg white and sugar?
A. Clarifying B. Emulsify C. Frothy D. Meringue
____10. The following choices below uses eggs as a main ingredient, EXCEPT:
A. Dairy B. Dessert C. Eggnog D. Salad dressing
Answer Key
Short Quiz Long Quiz
I II III
1. B 1. False 1. D 1. C
2. C 2. True 2. C 2. A
3. A 3. True 3. C 3. D
4. B 4. False 4. G 4. A
5. A 5. True 5. E 5. B
6. D 6. True 6. I 6. B
7. D 7. False 7. H 7. C
8. A 8. False 8. B 8. A
9. C 9. True 9. F 9. D
10. B 10. False 10. A 10. A
11. C
12. A
13. A
14. D
15. D