Republic of the Philippines

DEPARTMENT OF EDUCATION
Region I
SCHOOLS DIVISION OFFICE I
PANGASINAN
District of Aguilar
MAPITA INTEGRATED SCHOOL
Aguilar
 

FIRST QUARTER EXAMINATION IN TLE (COOKERY)

GRADE 10

Name:___________________________________________________LRN:__________________ Score:___________
Grade & Section: ______________________

I. Multiple Choice: Encircle the letter of the correct answer.

1. Which of the following is a small hand tool used generally in decorative works such as making garnishes?
A. bread knife B. butcher knife C. channel knife D. paring knife
2. Which of the following is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain ,wash or
cooking ingredients from liquid?
A. Canister B. Colander C. Mixing bowl D. Soup bowl
3. Which of the following is used for turning and lifting eggs, pancakes and meat song riddles, 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. Which of the following is used to scrape off all the contents of bowls and pans from the sides and folding beaten eggs in batter or
whipped cream?
A. Paring knife B. Rubber spatula C. Wire whisk D. Wooden spoon
5. Which of the following is a screen–type mesh supported by around metal frame used for sifting dry ingredients like starch and
flour?
A. Colander B. Funnel C. Sieve D. Skimmer
6.Which of the following 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. Which of the following is a miniature Bain Marie with an upper dish containing indentation search sized to hold an egg or contains
separate device for poaching?
A. Egg Poacher B. Double boiler C. Frying pan D. Omelet pan
8. Which of the following is a chamber or compartment used for cooking, baking, heating, or drying?
A. Blender B. Burner C. Mixer D. Oven
9.Which of the following is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or
mechanically?
A. Bleaching B. Handwashing C. Ware washing D. Washing machine
10.Which of the following is requires a dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and
glassware?
A. Handwashing B. Manual ware washing C. Mechanical ware washing D. Washing machineson
11. How many market forms of eggs are available in the market?
A. 2 B. 3 C. 4 D. 5
12. Which of the following of the effects of eggs being heated?
A. coagulation of fats C. coagulation of meat
B. coagulation of ligament D. coagulation of protein
13. There are five uses of egg one of which is?
A. eggs as emulsifier C. eggs as seasoning
B. eggs as flavor D. eggs as tenderizer
14. What is the optimum cooking time for eggs in a shell?
A. 15-20 minutes C. 20-25 minutes
B. 15-25 minutes D. 20-30 minutes
15. Which foam formation the peaks hold their shape, even when bowl is being tipped?
A. frothy B. stiff foam C. soft foam D. soapy foam
16. Which of the following is the trade of presenting food in an appealing way?
A. mise en place B. garnishing C. serving D. plating
17. Which of the following disease that is carried and transmitted to people by food?
A. food borne illness C. food borne intoxication
B. food borne infection D. food borne bacteria
18. Which of the following is a disease that results from eating food containing harmful microorganisms?
A. food borne illness C. food borne intoxication
B. food borne infection D. food borne bacteria
19. Which of the following disease that results from eating food containing toxins from bacteria, molds or certain plants or animals?
A. food borne illness C. food borne intoxication
B. food borne infection D. food borne bacteria

20. Which of the following a disease that is carried and transmitted to people by food is referred to as ______________?
A. food borne illness C. food borne intoxication
B. food borne infection D. food borne bacteria
21. Which is NOT one of the eight simple ways to present food like a chef?
A. Setting the table C. choosing your plates
B. read the clock D. garnishing
22. What is your primary consideration when storing eggs?
A. expiration date B. fragility C. quality D. size
23. What will you consider first when buying eggs?
A. price B. fragility C. quality D. size
24. Which of the following is NOT good OHS Practice?
A. disaster plan C. training and providing relevant information
B. first aid kit D. Personal Protective Equipment (PPE)
25. How to store eggs?
A. Store at 45 degrees Fahrenheit or below C. Store away from strong odors
B. Store in open container D. Refrigerate leftover egg dishes in shallow
26. Which of the following start out like scrambled eggs, but when the eggs start to set, they are rolled over?
A. boiled B. fried C. omelets D. poached
27. Which of the following is not an ingredient in making French omelet?
A. clarified butter B. egg C. salt & pepperD. soy sauce
28. What do you call a process of keeping potentially hazardous foods cold enough to prevent bacteria from growing?
A. cold storage B. close storage C. dry storage D. hot storage
29. Why eggs should be stored properly?
A. to prevent increase of alkalinity & bacterial growth C. to prevent increase of alkalinity & molds
B. to prevent increase of alkalinity & metabolism D. to prevent increase of alkalinity & taste
30. How long pickled egg can be stored?
A. within 1 month B. within 2 months C. within 3 months D. within 4 months
31. How many eggs is needed in cooking French omelet in the activity?
A. 1 B. 2 C. 3 D. 4
32. Why do we keep away eggs from strong odors?
A. because it absorbs through the shell which are porous
B. because it absorbs through the yolk which is in the center
C. because it absorbs through the chalaza which anchor the yolk in place
D. because it absorbs through the membrane which protects the shell/yolk
33. Which will you consider in buying egg?
A. fragility B. price C. quality D. size
34. How long fresh egg can be stored in the refrigerator?
A. 1 week B. 2 weeks C. 3 weeks D. 4 weeks
35. 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.
36. What ingredient is added to the omelet during mixing that makes it lighter?
A. tablespoon of oil C. tablespoon of sugar
B. tablespoon of salt D. tablespoon of water
37. What ingredient is used to cover the pores of egg that delays its deteriorative changes, reduces mold penetration, and retards
spoilage?A. oil B. salt C. sugar D. water
38. What kind of storage provides temperature enough to prevent bacteria from growing?
A. cold storage B. dry storage C. hot storage D. wet storage
39. What tool/utensil is used in beating the egg in the French omelet activity?
A. fork B. spoon C. wooden spoon D. wire whip
40. When storing egg yolks in the freezer, what ingredient should be added to prevent the yolks from becoming too thick and
gelatinous over time?
A. salt or pepper B. salt or sugar C. salt or vinegar D. salt or wine
41. Which of the following is not commonly used in adding height to a dish?
A. natural bone B. cut vegetables C. molded starches D. cut fruits
42. When planning the overall design of a plate, which of the following should not be considered?
A. Arrangement B. Color C. Cost D. shape and height
43. Which of the following is the correct order in which people ‘’eat’’?
A. eyes, nose, mouth B. nose, mouth, eyes C. mouth, eyes, nose D. nose, eyes, mouth
44. What are the two areas of food plating?
A. color and food B. food and height C. shape and plate D. plate and food
45. 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 succulent C. keep it super D. keep it simple
46. It is recommended to use no more than how many colors when plating?
A. 1 B. 2 C. 3 D. 4
47. What sauces should be?
A. thick and pastry C. dark and smooth
B. light and natural D. creamy and buttery
48. Which of the following is the process of arranging and decorating food?
A. food plating B. sauce C. garnishes D. accompaniments
49. Which of the following tool is used for measuring dry and liquid ingredients?
A. measuring spoon B. rubber scraper C. tong D. blending fork
50. Which of the following tool is used for testing the tenderness of meat and blending other ingredients with flour?
A. measuring spoon B. rubber scraper C. tong D. blending fork

Prepared by:
MARK GILBERT L. TANDOC Checked by:
Subject Teacher EDNA B. VELARIO
Approved by: School Head
RUFO F. DELA CRUZ, Ed.D.
Public Schools District Supervisor