FIRST QUARTER DIAGNOSTIC TEST

TECHNOLOGY AND LIVELIHOOD EDUCATION

COOKERY 10
NAME:____________________________
SECTION:_________________________

Write true if the statement is correct and false if it is incorrect.

______1. Eggs should be stored properly to prevent increase in alkalinity and bacterial growth.
______2. Fresh eggs can be kept more than two weeks.
______3. When storing egg yolks in the freezer, a small amount of sugar or salt should be added to prevent the yolks from
becoming too thick and thin over time.
______4. To delay the deteriorative changes, reduce the penetration of mold and retard spoilage of eggs, cover the pores by
dipping the eggs in oil.
______5. In the absence of refrigerator, eggs may be stored at room temperature for about two weeks.

Multiple Choice.

Directions: Read each question carefully. Encircle

the letter which corresponds to the correct answer
1. It is a small hand tool used generally in decorative works such as making garnishes.
A. bread knife B. channel knife C. butcher knife D. paring knife
2. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain, wash or cook ingredients from
liquid.
A. Canister B. Mixing bowl C. Colander D. Soup bowl
3. It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet pans, and the likes and also used to scrape
and clean griddles.
A. Measuring spoon B. Rubber scraper C. Offset spatula D. Wooden spoon
4. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream.
A. Paring knife B. Wire whisk C. Rubber spatula D. Wooden spoon
5. It is a screen – type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.
A. Colander B. Sieve C. Funnel D. Skimmer
6. It is a device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing, whipping eggs or batter, and
for blending gravies, sauces, and soups.
A. Fork B. Spoon C. Knife D. Whisk
7. It is a miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for
poaching.
A. Egg Poacher B. Frying pan C. Double boiler D. Omelet pan
8. It is a chamber or compartment used for cooking, baking, heating, or drying.
A. Blender B. Mixer C. Burner D. Oven
9. It is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically.
A. Bleaching B. Ware washing C. Hand washing D. Washing machine
10. It requires a dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware.
A. Hand washing B. Mechanical ware washing C. Manual ware washing D. Washing machine
11. 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. Shell C. Germinal disc D. Yolk
12.Which will you consider in buying egg?
A. fragility B. quality C. price D. size
13. How long fresh egg can be stored in the refrigerator?
A. 1 week B. 3 weeks C. 2 weeks D. 4 weeks
14.Why should eggs not washed before storing them?
A. It destroys the mineral-oil film that coats the shells. B. It destroys the egg whites.
C. It destroys the chalaza. D. It destroys the yolk.

15.What kind of storage provides temperature enough to prevent bacteria from growing?
A. cold storage B. hot storage C. dry storage D. wet storage
16.When planning the overall design of a plate, which of the following should not be considered?
A. Arrangement B. cost C. Color D. shape and height
17. Which of the following is the correct order in which people ‘’eat’’?
A. eyes ,nose ,mouth C. mouth, eyes, nose
B.nose, mouth, eyes D. nose, eyes, mouth
18.It is important to remember KIS when it comes to garnishing and plating. What does KIS stand for?
A. keep it saucy B. keep it super C. keep it succulent D. keep it simple
19. It is recommended to use no more than how many colors when plating?
A.. 1 B. 3 C. 2 D. 4
20. Which of the following is the process of arranging and decorating food.
A. food plating B. garnishes C. sauce D. accompaniment