PRETEST IN COOKERY 10

FIRST QUARTER
NAME:___________________________________________ SCORE:__________________
SECTION:_________________________________________ DATE:___________________

A. Multiple Choice.
Directions: Read each question carefully. Encircle the letter of the correct answer

_____1. Which of the following vitamins is found in eggs?

a. B1 b. D c. C d. K
_____2. It is the egg‘s outer covering which accounts for about 9 to 12 % of its total weight depending on egg size.
a. Chalaza c. Shell d. Germinal disc e. Yolk
_____3. This is the entrance of the latebra, the channel leading to the center of the yolk.
a. Chalaza b. Shell c. Germinal disc d. Yolk
_____4. Quality fresh egg can be selected in terms of:
a. size b. grading c. size and grading d. none of these
_____5. How can identify if the egg you bought is in good quality?
a. the shell is clean, unbroken
b. the shell is dirty.
c. the egg white is watery
d. the egg yolk has embryonic development
______6. This is a piece or small amount of food or dish place along side the main dish.
a. Garnish c. Side Dish
b. Carbohydrates d. Syrups
______7. This is a tableware use to serve the main dish.
a. Appetizer Plate c. Dessert Plate
b. Diner Plate d. Salad Bowl
______8. An egg dish done by boiling an egg in a water.
a. Scrambled Egg c. Hard Boiled Egg
b. Fried Egg d. Poached Egg
_____9. An egg dish that involves preservation of a duck egg in salt and ash in a given number of days and then boiled.
a. Hard Boiled Egg c. Salted Egg
b. Salad Egg d. Deviled Egg
______10. This are used to decorate or embellish food that brings additional impact in the presentation of a dish.
a. Dessert c. Main Dish
b. Garnish d. Side Dish

B. Labelling

Directions: Label the parts of the egg.

Answer Key

Multiple Choice
1.b
2.c
3.c
4.c
5.a
6.c
7.b
8.c
9.c
10.b

Labelling