GRADE 10 COOKERY QUIZ 3 Q1
I. Identify the given questions and choose the letter
with the correct answer from the box below. Write the
letters only as your answer.
A. Set the Table F. Garnish
B. Food borne
G. Shallow container
intoxication
C. Play with Color and
H. Food borne illness
Texture
D. Choose your Plate
I. Plating
wisely
E. Bacon and Toasted J. Bread Bowls
_____ 1. A simple way to present food where knives
and forks are in the right places.
_____ 2. In storing, we refrigerate leftover egg dishes
in ________________.
_____ 3. The art of presenting food in an attractive
way.
_____ 4. One of the techniques in presenting egg
dishes is Fried egg with ____________.
_____ 5. A simple way to present food making sure
that your serving plates are big enough to let
each food item stand out, but small enough
that the portions don’t look tiny.
_____ 6. A disease that is carried and transmitted to
people by food.
_____ 7. One the techniques in presenting egg
dishes is Baked egg in _____________
_____ 8. A simple way to present food about playing
of various colors and textures.
_____ 9. It is a decoration often used in food.
_____ 10. A disease that results from eating food
containing toxins from bacteria, molds or
certain plants or animals.
II. Put ✔ if the statement is true and X if it is false.
_____ 1. Egg use as binding and thickening agent
contains protein that are easily converted by
heat.
_____ 2. Poached egg is an egg that has been
cooked in simmering liquid.
_____ 3. Vitamin C from the egg yolk acts as an
emulsifying agent.
_____ 4. Over Hard fried egg is cooked until the white
is set and the yolk is still soft.
_____ 5. Dried Eggs are used primarily as ingredients
in food industry and not usually sold directly
to consumers.
_____ 6. There are three market forms of eggs: the
fresh, frozen and moist.
_____ 7. Sunny-side up fried egg is flipped over when
the whites are 75% set.
_____ 8. Omelette is a dish made from beaten eggs
quickly cooked with a butter or oil, but not
further stirred while cooking, in a frying pan,
sometimes folded around a filling.
_____ 9. Frozen eggs are pasteurized and defrost
before use.
_____ 10. Other name for Fresh egg is Stale egg.
GRADE 10 COOKERY QUIZ 3 Q1
I. Identify the given questions and choose the letter
with the correct answer from the box below. Write the
letters only as your answer.
A. Set the Table F. Garnish
B. Food borne
G. Shallow container
intoxication
C. Play with Color and
H. Food borne illness
Texture
D. Choose your Plate
I. Plating
wisely
E. Bacon and Toasted J. Bread Bowls
_____ 1. A simple way to present food where knives
and forks are in the right places.
_____ 2. In storing, we refrigerate leftover egg dishes
in ________________.
_____ 3. The art of presenting food in an attractive
way.
_____ 4. One of the techniques in presenting egg
dishes is Fried egg with ____________.
_____ 5. A simple way to present food making sure
that your serving plates are big enough to let
each food item stand out, but small enough
that the portions don’t look tiny.
_____ 6. A disease that is carried and transmitted to
people by food.
_____ 7. One the techniques in presenting egg
dishes is Baked egg in _____________
_____ 8. A simple way to present food about playing
of various colors and textures.
_____ 9. It is a decoration often used in food.
_____ 10. A disease that results from eating food
containing toxins from bacteria, molds or
certain plants or animals.
II. Put ✔ if the statement is true and X if it is false.
_____ 1. Egg use as binding and thickening agent
contains protein that are easily converted by
heat.
_____ 2. Poached egg is an egg that has been
cooked in simmering liquid.
_____ 3. Vitamin C from the egg yolk acts as an
emulsifying agent.
_____ 4. Over Hard fried egg is cooked until the white
is set and the yolk is still soft.
_____ 5. Dried Eggs are used primarily as ingredients
in food industry and not usually sold directly
to consumers.
_____ 6. There are three market forms of eggs: the
fresh, frozen and moist.
_____ 7. Sunny-side up fried egg is flipped over when
the whites are 75% set.
_____ 8. Omelette is a dish made from beaten eggs
quickly cooked with a butter or oil, but not
further stirred while cooking, in a frying pan,
sometimes folded around a filling.
_____ 9. Frozen eggs are pasteurized and defrost
before use.
_____ 10. Other name for Fresh egg is Stale egg.
ANSWER KEY QUIZ 3 Q1
I.

1. A
2. G
3. I
4. E
5. D
6. H
7. J
8. C
9. F
10. B

II.
1. ✔
2. ✔
3. X
4. X
5. ✔
6. X
7. X
8. ✔
9. ✔
10. X