PE

RI Republic of the Philippines O

DI C
AL Department of Education
CORDILLERA ADMINISTRATIVE REGION
SCHOOLS DIVISION OF MOUNTAIN PROVINCE

TEST IN TLE- HE- COOKERY 10

QUARTER 1

Instructions: Read carefully and understand what is being asked. Choose the letter of the correct
answer then write it on the answer sheet provided.

1. 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

2. 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

3. It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of
the egg.
A. chalaza B. germinal disc C. shell D. yolk

4. Egg contains high quality protein with all the essential amino acids. Which of the following
vitamin is not found in eggs?
A. B1 B. C C. D D. K

5. This is the ropey strands of egg white at both sides of the egg, which anchor the yolk in place in
the center of the thick white.
A. chalaza B. germinal disc C. shell D. yolk

6. Standard Qualities of Cooked Eggs in the Shell except.

A. bright, shiny appearance C. firm but tender whites
B. darkened yolk D. warm, liquid yolks

7. Albumen is also called _________.

A. chalaza B. egg WHITE C. egg shell D. egg

8. It is a pasta that should be store indefinitely, but should be used within two years to prevent loss
of flavor
A. cooked pasta B. dry pasta C. fresh pasta D. frozen pasta

9. Sliced sieved or chopped hard-boiled egg can be used as _____________.

A. decoration B. garnishing C. leavening agent D. thickener

10. This type of plate is both used in lunch and dinner. The size of this plate is around 11 to 12
inches across.

A. bread and butter plate B. dessert plate C. dinner plate D. Saucer

11. It is a pasta than can be stored unsauced in an airtight container and refrigerated for 4 or 5
days.
A. canned pasta B. cooked pasta C. fresh pasta D. frozen pasta

12. 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. colander C. mixing bowl D. soup bowl

13. Whole eggs add flavor and nutritional value.

A. coating B. designing C. enriching D. serving

14. These are fresh eggs.

A. boiled egg B. fried eggs C. frozen eggs D. shell eggs

15. Batters use whole eggs and bread crumbs to provide a coating or protection for the food item
prior to cooking.
A. coating B. designing C. enriching D. serving

16. This plate is used to serve bread and butter and sometimes called quarter plate or side plate.
The size of this plate is 15cm in diameter.
A. bread and butter plate B. dessert plate C. dinner plate D. saucer

17. What is your primary consideration when storing eggs?

A.expiration date B.fragility C.quantity D.size
18. Which will you consider first when buying eggs?
A.price B.fragility C.quality D.size
19. Which of the following is not true in storing eggs?
a. Put eggs in the refrigerator as soon as possible after purchase.
b. Do not keep eggs longer than 2 weeks in the refrigerator
c. Store away from strong odor.
d. Refrigerate leftover egg dishes in open containers.
20. It is an Italian phrase that means” to the tooth”
A. al dente B. ala pasta C. del monte D. rice cooker
21. This problem is usually encountered when using acid or acid ingredients such as lemon or
vinegar.
A. scorching B. skin formation C. thinning of gel D. weak gelling
22. These are starches that have been altered physically or chemically, to modify one or more of
its key chemicals and/or physical property.
A. modified starches B. native or natural starch C. purified starch D. tapioca

23. The top of it has an arch like a bowl.

A. appetizer Plate B. dessert plate C. salad bowl D. soup plate/bowl
24. These are excellent sources of thiamine, niacin, riboflavin, and iron.
A. enriched cereal B. modified Starches C. restored cereal D. whole grain cereal

25. This plate is served with desserts and can also be used for snacks and appetizers. It is usually
18 cm in diameter.
A. Bread and butter plate B. Dessert plate C. Dinner plate D. Saucer

26. This result when there is too much liquid in relation to the starch.
A. scorching B. skin formation C. thinning of gel D. weak gelling
27. This is any grain that is used for food.
A. cereal B. modified starches C. starches D. tapioca
28. It is a grain product that has retained the specific nutrients of the whole, unprocessed grain
and contains natural proportions of bran, germ and endosperm.
A. enriched cereals B. modified starches C. starches D. whole grain cereal
29. It is made from either the entire grain or portions of one or more grains to which there have
been added sufficient amounts of thiamine, niacin, and iron to attain the accepted whole grain
levels of these three nutrients found in the original grain from which the cereal is prepared.
A. cereal B. modified Starches C. restored cereal D. whole grain cereal
30. This problem can be reduced by covering the container of the starch gel with a waterproof
cover.
A. scorching B. skin formation C. thinning of gel D. weak gelling
31. This plate is used to serve bread and butter and sometimes called quarter plate or side plate.
The size of this plate is 15cm in diameter.
A. bread and butter plate B. dessert plate C. dinner plate D. Saucer
32. FIFO stands for ___________
A. Fan In Fan On B. First In First Out C. First In Fight Out D. Fit In Fit Out
33. It refers to the starches as originally derived from its plant source.
A. modified starches B. native or natural starch C. purified starch D. tapioca
34. 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
35.They start out like scrambled eggs, but when the eggs start to set, they are rolled over.
A. boiled B. omelets C. fried D. poached
36. The following are ingredients in making French omelet, except:
A. clarified butter B. salt & pepper C. egg D. soy sauce
37. Keeping potentially hazardous foods cold enough to prevent bacteria from growing
A. cold storage B. dry storage C. close storage D. hot storage
38.Eggs should be stored properly to prevent increase of
A.alkalinity & bacterial growth B. alkalinity & molds C. alkalinity & metabolism
39. It will delay or inhibit gelatinization of starch.
A. dextrin B. salt C. starch D. sugar
40. It is the process of forming dextrin
A. caramelizing B. dextrinization C. melting D. salting
41. It is one of the factors in presenting cereal and starch dishes.
A. cleaning B. garnishing C. plating C. serving
42. It is an act of adding the final touch of a dish using edible decoration.
A. cleaning B. garnishing C. plating C. serving
43. Which of the following is the process of arranging and decorating food.
A. accompaniments B. food plating C. garnishes D. sauce
44. It is the purpose of making sauce.
A. adds texture, visual appeal, moistener C. adds moist
B. texture, body, color D. adds flavor
45. It refers to any additional food items that are served with the main dish and helps improve the
flavor of the food.
A. accompaniments B. garnish C. garnish D. sauce
46. It is important to remember KIS when it comes to garnishing and plating. What does KIS
stands for?
A. keep it saucy B. keep it simple B. keep it succulent C. keep it super
47. Which of the following is not a purpose of garnishing?
A. adds texture, visual appeal, moistener B. adds moist
B . adds texture, visual appeal, moistener D. adds flavor

48. It is a common type of garnish used to enhance the look and flavor of a dish.
A. butter B. cereals C. fried meat D. Herbs and leaves

49. This provides flavor, moisture and a contrast in texture and color of a dish.
A. accompaniments B. garnish C. sauce D. soup

50. It should ideally be used on the same day as manufactured

A. cooked pastas B. dry pasta C. fresh pasta D. frozen pasta