Republic of the Philippines

Department of Education
Region III – Central Luzon
Schools Division Office of Pampanga
District of San Simon
Sta. Monica High School
Sta. Monica, San Simon, Pampanga
First Periodical Test in COOKERY 10

Multiple Choice. Directions: Read each question carefully. Choose the letter which corresponds to
the correct answer.

1. Knife is chef ‘s best buddy. It is the busiest tool being used by people assigned inside the kitchen. Which
of the following knives is used for decorative works such as garnishes? 
A. Bread knife B. Butcher knife C. Channel knife D. Paring knife 

2. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain washed
or cooked ingredients from liquid. 
A. Canister B. Colander C. Mixing bowl D. Soup bowl 

3. It is used for turning and lifting eggs, pancakes and meats on griddles, grills, sheet pans, and the likes
and also used to scrape and clean griddles. 
A. Measuring spoon B. Offset spatula C. Rubber scraper 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. Rubber spatula C. Wire whisk 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. Funnel C. Sieve 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. Knife C. Spoon D. Whisk 

7. It is a miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or
contains a separate device for poaching. 
A. Double boiler B. Egg Poacher C. Frying pan D. Omelet pan 

8. It is a chamber or compartment used for cooking, baking, heating, or drying. 

A. Blender B. Burner C. Mixer D. Oven

9. It is the process of washing and sanitizing dishes, glassware, flatware, pots, and pans either manually or
mechanically. 
A. Bleaching B. Hand washing C. Ware washing D. Washing machine 

10.A dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware. 
A. Hand washing B. Manual ware washing
C. Mechanical 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. Germinal disc C. Shell D. Yolk 
12.This is the entrance of the latebra, the channel leading to the center of the yolk. 
A. Chalaza B. Germinal disc C. Shell D. Yolk
 
13.It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the egg. 
 . Chalaza B. Germinal disc C. Shell D. Yolk 
14.A disease that is carried and transmitted to people by food is referred to as food borne.
A. Bacteria B. Illness C. Infection D. Intoxication 

15.It is a disease that results from eating food containing harmful microorganisms. 
A. Food-borne bacteria B. Food-borne infection 
C. Food-borne illness D. Food-borne intoxication 
16.It is a disease that results from eating food containing toxins from bacteria, molds or certain plants or
animals. 
A. Food-borne bacteria B. Food-borne infection 
C. Food-borne illness D. Food-borne intoxication 
17. It is used for mixing creams, butter and for tossing salads. 
A. Electric mixer B. Serving spoon C. Wire whisk D. Wooden spoon 
18.It is used for preparing meat, chicken, and other grains or legumes, such as mongo and white beans in
less time. 
A. Double boiler B. Frying pan C. Pressure cooker D. Rice cooker
19. It is a long chainlike molecule, sometimes called the linear fraction, and is produced by linking together
500 to 2, 000 glucose molecules which contributes to the gelling characteristics of cooked and cooled
starch mixtures. 
A. Amylopectin B. Amylose C. Dextrin D. Mucin 
20.This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar. 
A. Scorching B. Thinning of gel C. Skin formation D. Weak gelling 
21. These results when there is too much liquid in relation to the starch. 
A. Scorching B. Thinning of gel. C. Skin formation D. Weak gelling 
22.This problem can be reduced by covering the container of the starch gel with a waterproof cover. 
A. Scorching B. Thinning of gel. C. Skin formation D. Weak gelling 
23.This can be avoided by temperature control and constant stirring so the starch granules do not settle at
the bottom of the cooking pan. 
A. Scorching B. Thinning of Gel. C. Skin formation D. Weak gelling 
24. Food stuff has a required shelf life and storing requirement. Which of the following food items can be
stored in the refrigerator for 2 or 3 days? 
A. Cooked pasta B. Dried pasta C. Fresh pasta D. Frozen pasta 
25. FIFO stands for ___________ 
A. Fan in Fan on B. First in First Out C. First in Fight Out D. Fit in Fit Out.
26. It is the egg’s protective coating which aids in the maintenance of its freshness by covering
the small holes in the shell.
A. Air cell B. Cuticle C. Inner shell membrane D. Outer shell membrane
27. With all the nutrients, amino acids, vitamins and minerals, which is best provided by egg?
A. Carbohydrates B. Fat C. Lecithin D. Protein
28. It is the part of an egg that serves as first line of defense against contamination.
A. Albumen B. Air cell C. Membranes D. Shell
29. The ingredient that improves taste and flavor to a simple egg dish is __________.
A. Bell pepper B. Black pepper C. Onion D. Salt
30. Which ingredient gives the creamy taste to ham and cheese frittata?
A. Cheddar cheese B. Evaporated milk C. Ham D. Sliced onion
31. A cup marked in graded amounts, used for measuring ingredients in cooking.
A. Canister B. Colander C. Measuring cup D. Soup bowl
32. A machine for cooling something, especially a cold cabinet or refrigerator for keeping stored food a few
degrees above freezing.
A. Chiller B. Cooler C. Frizer D. Refrigerator
33. A kitchen utensil used for beating ingredients such as eggs or cream.
A. Beater B. Egg beater C. Spoon D. Whisk

34. This is one of starch properties resulting from swelling of granules as water is absorbed.
A. Gelatinization B. Hydrolysis C. Syneresis D. Viscosity
35. The oozing of liquid from a rigid gel, sometimes called weeping.
A. Gelatinization B. Hydrolysis C. Syneresis D. Viscosity
36. Which of the following market forms of eggs is seldom used in cooking?
A. Dried egg B. fresh egg       C. frozen egg D. shelled egg
37. Which market form of egg is good for scrambled egg and omelet?
A. Dried egg B. Fresh egg       C. Frozen egg D. Shelled egg
38. Sold in the shell and are most common form of egg used in cookery?
A. Fresh egg B. Frozen egg       C. Dried egg D. Shelled egg
39. Used to be thawed before it can be used for culinary purposes especially baking.
A. Dried egg B. Fresh egg       C. Frozen D. Shelled

40. Made from whole eggs, whites and yolks that are filtered, chilled and dried through spray drying
process.
A. Dried B. Fresh     C. Frozen D. Shelled
41. Food stuff has a required shelf life and storing requirement. Which of the following food item can be
stored up to 8 months?
A. Cooked pasta B. Dried pasta C. Fresh pasta D. Frozen pasta
42.What is your primary consideration when storing goods?
A. Expiration date B. Fragility C. Quantity D. Size
43. Flour if stored in airtight container in a cool, dry place. These can be kept for up to 6 months at what
temperature?
A. 21 C B. 32C C. 4C D. 10C
44. Cooked pasta can be stored unsecured in an airtight container and refrigerated for how many days?
A. 6-7 days B. 1-2 days C.4-5 days D. 8-9 days
B.
45. How much is the yellow-orange portion of the liquid weight of the egg.                  
A. 20 %                     B. 21% C. 23 %                           D. 33 %
46. This part of an egg accounts the 67% liquid weight of the egg.
A. Albumin                 B. Chalaza C. Disc                          D. Shell
47. What represents the ropey strands of egg white at both sides of the egg? 
 A. Albumin                B. Chalaza C. Disc                            D. Shell
48. What is the outer covering of the egg?
A. Albumin                   B. Chalaza                C. Disc                         D. Shell
49. Eggs are distinguished into _____parts.
A. 2                              B.3 C. 4                              D. 5
50. Give one advantage of standardized recipe;
A.   Well-garnish    B. Delicious menu   C. Product quality    D. Perfect presentation 

Prepared By: Checked & Reviewed By: Approved By:

MA. ANGELICA I. CUNANAN MARITES C. MONTEMAYOR IMELDA R. CABRERA

SST-I HT-III/TLE SCHOOL HEAD
 KEY TO CORRECTIONS
1. D
2. B
3. B
4. B
5. C
6. D
7. B
8. D
9. C
10. C
11. C
12. B
13. D
14. B
15. B
16. C
17. D
18. C
19. B
20. B
21. D
22. C
23. A
24. A
25. D
26. D
27. D
28. D
29. D
30. D
31. C
32. C
33. B
34. A
35. C
36. C
37. B
38. A
39. C
40. A
41. D
42. A
43. B
44. B
45. D
46. A
47. B
48. D
49. B
50. B

Prepared By: Checked & Reviewed By: Approved By:

MA. ANGELICA I. CUNANAN MARITES C. MONTEMAYOR IMELDA R. CABRERA
SST-I HT-III/TLE SCHOOL HEAD