FIRST QUARTER EXAMINATION

GRADE 10- COOKERY

Name:________________________________Year.& Section:_____________________
Date:_______________Name of Teacher:______________________ Score:_________

MULTIPLE CHOICE:
Directions: Shade the circle which corresponds to the letter of your answer.

1. Which of the following parts of an egg is produced by the oviduct and consist of four
alternating layers of thick and thin consistencies?
a. Albumen b. Air cell c. Chalaza d. Yolk

2. Which of the following market forms of eggs is seldom used in cooking?

a. Dried eggs b. Fresh eggs c. Frozen eggs d. Shelled eggs

3. Which of the following raises coagulation temperature producing softer weaker gel
when added to egg used in culinary?
a. Alkali b. Salt c. Sugar d. Vinegar

4. Egg contains high quality protein with all essential amino acids. Which of the
following vitamins is not found in eggs?
a. Vitamin B1 b. Vitamin C c. Vitamin D d. Vitamin K

5. What kind of egg dish is prepared by slipping shelled eggs into barely simmering
water and gently cooking until the egg holds its shape?
a. Fried Egg b. Poached Egg c. Scrambled Egg d. Soft-boiled Egg

6. Which of the following is true in plating egg dishes?

a. Choose serving dish small enough to let each food item stand out
b. Protein dish should cover half of the plate
c. Use even numbers in setting the dish
d. Play with color and texture

7. Which of the following sources of starch is rarely used in manufacturing food starch?
a. Cassava b. Corn c. Potato d. Rice

8. Which of the following sources of starch properties/reactions is the resistance to flow,

increase in thickness or consistency?
a. Dextrinization b. Gelatinization c. Retrogadation d. Viscosity

9. Which of the following is suggested if you will hold pasta for a short time for later
service?
a. Drain, toss. With a small amount of oil, cover and hold in warmer
b. Cook pasta ahead of time and chilled
c. Slightly undercooked the pasta
d. Drain and add sauce

10. Which of the following is the right step by step procedures in manual dishwashing?
a. Rinse, scrape and pre – rinse, wash, drain, air-dry and sanitize dishes
b. Scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes
c. Scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry dishes
d. Drain and air-dry, scrape and pre-rinse, sanitize and wash dishes

11. The appearance of egg is important for consumer appeal. How are egg shells
evaluated?
a. Cleanliness, shape, texture and soundness
b. Texture, soundness, size and cleanliness
c. Grade, texture, cleanliness and shape
d. Shape, texture, cleanliness and size

12. Which ingredient can help stabilize egg foams when beaten?
a. Baking powder b. Lemon juice c. Corn flour d. Sugar

13. Which of the following statement is NOT true about the standard qualities of
Poached Egg?
 a. Compact, round shore, not spread or flattened c. Firm but tender whites
b. Bright, shiny appearance d. Warm, soft yolks

14. What ingredient is added to the water to hasten coagulation of eggwhite?

a. Salt and pepper b. Salt and vinegar c. Salt and flour d. Salt and oil

15. Which of the following requires a dishwashing machine capable of washing, rinsing,
and drying dishes, flatware and glassware.
a. Mechanical ware washing c. Washing machine
b. Manual ware washing d. Hand washing
c.
16. How would you classify a disease that results from eating food containing harmful
microorganism?
a. Food borne intoxication
b. Food borne infection
c. Food borne bacteria
d. Food borne illness

17. Storage is done to maintain the quality of food and prolong the shell-life, maintain an
adequate supply of food and ensure its safety for consumption. In storing eggs, why
do we need to put them in the chiller as soon as possible after purchase?
a. To preserve moisture and assure darkness
b. To prevent bacteria from growing
c. To keep away from strong odors
d. To prevent them from drying

18. In the absence of refrigerator, where do eggs may be stored?

a. Store them at room temperature for about seven days
b. Keep them in their covered carton
c. Put them in a sealed container
d. Put them inside the cabinet

19. What problem is usually encountered when using acid or acid ingredient like lemon
or vinegar?
a. Skin formation b. Thinning of gel c. Weak gelling d. Scorching

20. Which of the following pasta can be stored in the refrigerator for 2 or 3 days?
a. Cooked pasta b. Frozen pasta c. Dried pasta d. Fresh pasta

21. Which of the following can be avoided by temperature control and constant stirring
so the starch granules do not settle at the bottom of the cooking pan?
a. Skin formation b. Thinning of gel c. Weak gelling d. Scorching

22. What do you call the yellow to yellow-orange portion that makes up to about 33% of
the liquid weight of the egg?
a. Chalaza b. Membranes c. Shell d. Yolk

23. When cooking pasta it should be cooked al dente, or “to the tooth”, which means?
a. Pasta still feels firm to the bite, not soft and mushy
b. Pasta remains its size and shape
c. Pasta looks shiny in texture
d. Pasta is tender to the bite

24. Why is it necessary to maintain the highest standards of sanitation in the kitchen at
all times?
a. To ensure safety in preparing food c. To keep the kitchen in order
b. To avoid bacteria from growing d. To have a beautiful home

25. How would you ensure the safety when buying the food commodities?
a. Check its expiry dates c. Pleasing to the eye
b. Consider the brand d. Higher price
26. How will you know if the pasta is “overcooked”?
a. Tough and chewy c. Soft and chewy
b. Tough and pasty d. Soft and pasty

27. How to handle eggs in terms of preparation and cooking?

a. Keep refrigerated before and after cooking
b. Keep its shell clean and shiny
c. Keep everything clean
d. Keep the yolk in shape
28. Which of the following sweetener is not used in starch gel preparation?
a. Honey b. Magic Sugar c. Molasses d. Granulated Sugar

29. When cooking egg omelet, we can incorporate the fillings to achieve its desirable
taste. Which of the following can be used as seasonings?
a. Salt and c. Salt and sugar
b. Salt and pepper d. Salt and vinegar

30. How many minutes of cooking to achieve a right soft-boiled egg?

a. 2 – 4 minutes c. 8 – 10 minutes
b. 5 – 7 minutes d. 9 – 10 minutes

31. Which of the following is a form of quality control in classifying eggs for exterior and
interior quality?
a. Egg controlling c. Egg grading
b. Egg Checking d. Egg Size

32. Why is it important to use rubber spatula in getting the contents of the bowl?
a. It removes small bits of food inside the bowl
b. It helps in getting the content faster
c. It cleanses the bowl after
d. It mixes the content

33. What kind of tool use for turning and lifting eggs?
a. Measuring spoon c. Wooden spoon
b. Rubber scraper d. Offset spatula

34. What will be the result when there is too much liquid in relation to the starch?
a. Skin formation b. Thinning of gel c. Weak gelling d. Scorching

35. What is use to separate coarse particles in the flour, sugar, baking powder, and
powdered ingredients to retain finer textures?
a. Colander b. Grater c. Strainer d. Sifter

36. Which of the following kitchen appliance where you store food at a cool temperature?
a. Blender b. Oven c. Refrigerator d. Toaster

37. Which of the following tool use generally in decorative works such as making
garnishes?
a. Butchers knife b. Channel knife c. Kitchen knife d. Serrated knife

38. What do you call to the device use for blending, mixing, whipping eggs or batter, and
for blending gravies, sauces and soups?
a. Electric mixer b. Mixing bowl c. Rubber scraper d. Wire whip

39. Which of the following is chamber or compartment use for cooking, baking, heating,
or drying?
a. Blender b. Burner c. Mixer d. Oven

40. What is FIFO stands for?

a. First in fight out c. Fan in fan out
b. First in first out d. Fit in fit out
 COOKERY 10 ANSWER KEY
FIRST QUARTER EXAMINATION
1. A 21. D
2. A 22. D
3. C 23. A
4. B 24. A
5. B 25. A
6. D 26. D
7. C 27. A
8. D 28. B
9. A 29. B
10. C 30. A
11. A 31. C
12. D 32. A
13. D 33. D
14. B 34. C
15. A 35. D
16. B 36. C
17. B 37. B
18. A 38. D
19. B 39. D
20. D 40. B