Name: ____________________________
Date:____________ SCORE:______ /30___
TLE. Quiz No. 1
True or False. Write F if the statement is correct and
F if incorrect. STRICTLY NO ERASURE. 😊
Direction: The first 2 students who will shout DARNA! (LOUD AND
CLEAR) is exempted.
______1. Proper preparation of food is important
not only from a culinary and nutritional standpoint
but also from a financial standpoint.
______2. Market forms of vegetables includes Fruits,
stem and shoots, seeds and leaves.
______3. Primary cooking equipment includes
electric mixer, food processor, grinder, coffee maker
and refrigerator.
______4. Vegetables can be served raw or cooked.
______5. Coloring gives the baked products a golden
yellow and glossy surface.
Identification. Identify what is being ask in each
statement.
1. It is a way of determining the freshness of
egg by holding the egg firmly with one hand
and by focusing on the appearance of the
shell. ____________________________
2. It refers to a French culinary phrase which
means having all your ingredients measured,
cut, peeled, sliced before start cooking.
_________________________________
3. It refers to a form of vegetable that is packed
in bags, foil, trays, and plastic
package._____________________________
4. Uses of egg as filling in morcon and embutido
as a décor or topping of pancit palabok.
_____________________________________
5. It refers to an underground part of plant
which includes carrot and radish.
_____________________________________
6. It is known as whole-egg solids and made of
egg whites only.
_____________________________________
7. It refers to a plants or parts of plants used as
food.
_____________________________________
8. These are used in bakery products. They
come in container as whites, yolks or whole
eggs.
_____________________________________
9. Form of vegetables that are newly harvested
produce sold in the market.______________
10. Give an example of canned vegetables.
__________________________
11-15. At the back of your paper, draw the parts of
an Egg. 5 Points
Enumeration.
1-2. Primary Cooking Equipment
3-6. Market Forms of Eggs
7-10. Market Forms of Vegetables
Name: ____________________________
Date:____________ SCORE:______ /30___
TLE. Quiz No. 1
True or False. Write F if the statement is correct and
F if incorrect. STRICTLY NO ERASURE. 😊
Direction: The first 2 students who will shout DARNA! (LOUD AND
CLEAR) is exempted.
______1. Proper preparation of food is important
not only from a culinary and nutritional standpoint
but also from a financial standpoint.
______2. Market forms of vegetables includes Fruits,
stem and shoots, seeds and leaves.
______3. Primary cooking equipment includes
electric mixer, food processor, grinder, coffee maker
and refrigerator.
______4. Vegetables can be served raw or cooked.
______5. Coloring gives the baked products a golden
yellow and glossy surface.
Identification. Identify what is being ask in each
statement.
1. It is a way of determining the freshness of
egg by holding the egg firmly with one hand
and by focusing on the appearance of the
shell. ____________________________
2. It refers to a French culinary phrase which
means having all your ingredients measured,
cut, peeled, sliced before start cooking.
_________________________________
3. It refers to a form of vegetable that is packed
in bags, foil, trays, and plastic
package._____________________________
4. Uses of egg as filling in morcon and embutido
as a décor or topping of pancit palabok.
_____________________________________
5. It refers to an underground part of plant
which includes carrot and radish.
_____________________________________
6. It is known as whole-egg solids and made of
egg whites only.
_____________________________________
7. It refers to a plants or parts of plants used as
food.
_____________________________________
8. These are used in bakery products. They
come in container as whites, yolks or whole
eggs.
_____________________________________
9. Form of vegetables that are newly harvested
produce sold in the market.______________
10. Give an example of canned vegetables.
__________________________
11-15. At the back of your paper, draw the parts of
an Egg. 5 Points
Enumeration.
1-2. Primary Cooking Equipment
3-6. Market Forms of Eggs
7-10. Market Forms of Vegetables