Republic of the Philippines

Department of Education
REGION VI- WESTERN VISAYAS
IGBARAS NATIONAL HIGH SCHOOL
IGBARAS, ILOILO

COOKERY 2
Third Quarter Examination

Name: ____________________________ Grade and Section: __________________ Score: _________

General Instructions: Read the questions carefully. Write your answer in the test paper. AVOID ERASURES.

I. True or False. Write TRUE if the statement is correct and FALSE if otherwise. Write your answer before
the number.
1. Mix pasta type in one pot.
2. Keep the knives dull in cutting.
3. Eggs are excellent source of protein.
4. Peewee is the smallest size of an egg.
5. Fresh egg has cracked shell and crumbled yolk.
6. Use one ladle for stirring and tasting the food.
7. Egg should be kept wet and stored in warm place.
8. Fresh pasta will be stored for weeks if refrigerated.
9. Pasta doubles or triples in weight when it is cooked.
10. Cover the pot with a lid if pasta is already added.
11. Use small pot in cooking 3 kilos of macaroni pasta.
12. Let the water simmer before adding the pasta to a pot.
13. The larger and fuller the pasta shapes the shorter the cooking time.
14. Wear appropriate, clean clothing while working in the kitchen.
15. Add little amount of salt in the boiling water but not oil in cooking a pasta.
16. Wear accessories such as watch, bracelet, ring, etc. in preparing food to avoid loosing it.
17. Grading is a form of quality control used to classify eggs for exterior and interior quality.
18. In presenting egg dish/ food, choose big plate for small amount of food and vice- versa.
19. Garnish enhances the flavor and appearance of the food, use edible and clean ingredients in
garnishing.
20. Be odd like 3 or 5 pcs of food in serving or presenting on the plate.

II. Matching Type. Match the description from column A to its corresponds utensils and equipment for
cooking egg in column B. Write your answer before the number.

COLUMN A COLUMN B
1. It is an electric appliance which steam- cook eggs in the shell. A. Egg Cooker
2. It is a device which cuts a hard- cooked egg into neat slices with one B. Egg Timer
swift stroke in which the egg rests and a cutting mechanism of parallel
wires.
3. It is used to correctly time the process of boiling eggs. C. Poacher
4. A small colander-like form that holds an egg as it poaches in simmering D. Egg Slicer
water.
5. It is a sharp pointed tool for gently pricking a very small hole in the large E. Egg Separator
end of an eggshell before hard cooking.
6. A circular gadget for opening soft- cooked eggs. F. Cup
7. It cuts the egg into six equal parts rather than into slices. G. Piercer
8. It is a round band, with or without a handle, to hold a fried or poached egg H. Egg Scissor
during cooking.
 9. A small container designed to hold a soft- cooked egg upright in its shell I. Wedger
for table service.
10. A small cup centered in a round frame used to separate egg yolk from J. Egg Ring
egg white.

III. Multiple- Choice Items. Read the questions carefully. Choose your answer from the given options. Encircle
the letter of your answer.
1. Which of the following vitamins is NOT found in eggs?
A. Vitamin A C. Vitamin C
B. Vitamin B D. Vitamin D
2. Safety is very important in the workplace. What sanitary practices shouldn’t you follow to prevent
injuries and accidents?
A. Keep knives sharp. C. Use equipment only for the purpose intended.
B. Catch a falling knife. D. Wear complete personal protective equipment.
3. It is a type of fried egg which is done by cooking the egg slowly without flipping it until white is
completely set but yolk is still soft and yellow.
A. Sunny Side- Up C. Over Easy
B. Basted Egg D. Poached Egg
4. What does the prominent chalaza indicate? The egg is ________.
A. pale C. stale
B. young D. fresh
5. Juna prepares egg dish for breakfast. She prepares it by slipping shelled eggs into barely simmering water
until the egg holds its shape. She then added salt and vinegar. What procedure of cooking the egg the
does Daniel’s applies?
A. Sunny Side- Up C. Over Easy
B. Basted Egg D. Poached Egg
6. In a classical plating, where does the starch place using a clock method?
A. Between 3 to 9 o’clock
B. Between 9 to 11 o’clock
C. Between 11 to 3 o’clock
D. Between 3 to 6 o’clock
7. Working the dough by stretching and folding in a floured surface to obtain the required consistency is
called?
A. Beating C. Punching
B. Kneading D. Folding
8. What is the characteristic of a good quality egg?
A. The egg floats at the top of a glass of water.
B. The egg sinks at the bottom of a glass of water.
C. The egg sinks at the middle of a glass of water.
D. The water creates ripples when the egg was dropped in it.
9. What part of an egg contains the major sources of vitamins, minerals, fat, iron and protein?
A. Egg White C. Chalaza
B. Egg Yolk D. Germinal Disc
10. As the egg ages, what happens to its air cell?
A. It shrinks. C. It expands or increases in size.
B. It decreases in size. D. There are no changes at all.
11. The Grade 11 students make homemade pasta as one of their performance tasks in TLE. What appropriate
tool did they used to flatten the dough?
A. Chopping Board C. Rolling Pin
B. Bottle of Wine D. Water Glass
12. Pasta is cooked in boiling water with salt and oil for about 12 to 15 minutes or until “al dente”. Al dente is an
Italian term which means:
A. Firm yet tender to the bite C. Pleasant flavor
B. Soft and soggy D. Crisp texture
 13. White chopping board is used to chop ______?
A. Dairy products C. Poultry
B. Cooked foods D. Fruits and vegetables
14. What will you do to avoid food cross contamination?
A. Put the food anywhere.
B. Mix the different kinds of food.
C. Let the container of food open all the time.
D. Keep the food items in a clean container and tightly close.
15. What pasta shape is also called as Choo Choo Wheels in Ohio?
A. Rotelle C. Tortellini
B. Fusilli D. Rigatoni

IV. Identification. Identify what is being asked. Choose your answer from the box below. Write your answer
before the number.

Duck egg French Omelet Rice

Chicken egg American Omelet Fettuccine
Pasta Sanitation Anellini
1. Balut comes from ______ egg.
2. It is an Omelet with a lot of fillings which is folded once.
3. It is a staple food of traditional Italian Cuisine which are made up of flour, egg, oil or water.
4. It is the process of handling food in ways that are clean and healthy.
5. It is a pasta shape known as little ribbon.

V. Name the different pasta shapes. Choose your answer from the box provided.

Macaroni Cannelloni Ziti

Farfalle Spaghetti Fusilli

1.

2. 3.

4.

5.
V. LABELING. Label the parts of the egg.

“A Good Education is a Foundation for a Better Future.”

- Elizabeth Warren

BEST OF LUCK!!! and GOD SPEED!!!

Prepared by:

MARVIE E. EDULLAN
Teacher II

Learner’s Signature Over Printed Name Parent’s/ Guardian Signature Over Printed Name