FIRST PERIODICAL TEST

T.L.E X ( COOKERY )

NAME: _______________________________ DATE: ______________________

GRADE & SECTION:____________________ TEACHER:

STRICTLY NO ERASURES
Write the CAPITAL LETTER that corresponds to your answer on the space provided before the number.

_____1. Knife is chef’s best buddy. It is the busiest tool being used by people assigned inside the kitchen. Which of the
following knives is used for decorative works such as garnishes?
A. Bread knife C. Channel knife
B. Butcher knife D. Paring knife
_____2. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain washed or
cooked ingredients from liquid.
A. Canister C. Mixing bowl
B. Colander D. Soup bowl
_____3. It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet pans, and the likes and also
used to scrape and clean griddles.
A. Measuring spoon C. Rubber scraper
B. Offset spatula D. Wooden spoon
_____4. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or
whipped cream.
A. Paring knife C. Wire whisk
B. Rubber spatula D. Wooden spoon
_____5. It is a screen – type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.
A. Colander C. Sieve
B. Funnel D. Skimmer
_____6. It 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 C. Spoon
B. Knife D. Whisk
_____7. It is a miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains
separate device for poaching.
A. Egg Poacher C. Frying pan
B. Double boiler D. Omelet pan
_____8. It is a chamber or compartment used for cooking, baking, heating, or drying.
A. Blender C. Mixer
B. Burner D. Oven
_____9. It is the process of washing and sanitizing dishes, glassware, flatware, pots, and pans either manually or
mechanically.
A. Bleaching C. Ware washing
B. Hand washing D. Washing machine
_____10. A dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware.
A. Hand washing C. Mechanical ware washing
B. Manual ware washing D. Washing machine

_____11. 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
B. Germinal disc D. Yolk
_____12. The smallest size of an egg is
A. Small C. Peewee
B. Medium D. Extra small
_____13. The following are reasons why there is a formation of greenish discoloration at the interface of the yolk and egg
white except
A. Reaction between iron in the yolk and hydrogen sulfide
B. High cooking temperature
C. Prolong cooking
D. Temperature of the egg before cooking
_____14. Which of the following raises egg coagulation
A. Water C. Salt
B. Cream D. Vinegar
_____15. Which of the following does not affect the size of an egg?
A. Breed C. Environmental factors
B. Age of hen D. Breeder
_____16. This is the entrance of the latebra, the channel leading to the center of the yolk.
A. Chalaza C. Shell
B. Germinal disc D. Yolk
_____17. It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the egg.
A. Chalaza C. Shell
B. Germinal disc D. Yolk
_____18. A disease that is carried and transmitted to people by food is referred to as food borne.
A. Bacteria C. Infection
B. Illness D. Intoxication
_____19. Which grade of egg has an air cell of 0.3cm which practically regular.
A. A C. C
B. B D. D
_____20. Which grade of egg has a yolk which is slightly enlarged and flattened.
A. A C. C
B. B D. D
_____21. It is a disease that results from eating food containing harmful micro-organism.
A. Food-borne bacteria C. Food-borne infection
B. Food-borne illness D. Food-borne intoxication
_____22. It is a disease that results from eating food containing toxins from bacteria, molds or certain plants or animals.
A. Food-borne bacteria C. Food-borne infection
B. Food-borne illness D. Food-borne intoxication
_____23. It is used for mixing creams, butter and for tossing salads.
A. Electric mixer C. Wire whisk
B. Serving spoon D. Wooden spoon
_____24. It is used for preparing meat, chicken, and other grains or legumes, such as mongo and white beans in lesser
time.
A. Double boiler C. pressure cooker
B. Frying pan D. rice cooker
_____25. It is a long chainlike molecule, sometimes called the linear fraction, and is produced by linking together 500 to 2,
000 glucose molecules which contributes to the gelling characteristics of cooked and cooled starch mixtures.
A. Amylopectin C. Dextrin
B. Amylose D. Mucin
_____26. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.
A. Scorching C. Thinning of gel.
B. Skin formation D. Weak gelling
_____27. This results when there is too much liquid in relation to the starch.
A. Scorching C. Thinning of gel.
B. Skin formation D. Weak gelling
_____28. This problem can be reduced by covering the container of the starch gel with a waterproof cover.
A. Scorching C. Thinning of gel.
B. Skin formation D. Weak gelling
_____29. This can be avoided by temperature control and constant stirring so the starch granules do not settle at the
bottom of the cooking pan.
A. Scorching C. Thinning of Gel.
B. Skin formation D. Weak gelling
_____30. Food stuff has a required shelf life and storing requirement. Which of the following food item can be stored in
the refrigerator for 2 or 3 days?
A. Cooked pasta C. Fresh pasta
B. Dried pasta D. Frozen pasta
_____31. Which of the following pasta can be stored unsauced in an airtight container and refrigerated for 4 or 5 days?
A. Cooked pasta C. Fresh pasta
B. Dried pasta D. Frozen pasta
_____32. Which of the following pasta does not have to be thawed before it is cooked?
A. Cooked pasta C. Fresh pasta
B. Dried pasta D. Frozen pasta
_____33. Which of the following pasta need not to be refrigerated?
A. Cooked pasta C. Fresh pasta
B. Dried pasta D. Frozen pasta
_____34. FIFO stands for
A. Fan In Fan On C. First In First Out
B. First In Fight Out D. Fit In Fit Out
_____35. Is the process in which starch molecules, particularly the amylose fraction, re-associate or bond together in an
ordered structure after disruption by gelatinization; ultimately a crystalline order appears.

A. Retrogadation C. Dextrinization
B. Synerisis D. Hydrolysis
_____36. Oozing of liquid from gel when cut and allowed to stand (e.g. jelly or baked custard).

A. Retrogadation C. Dextrinization
B. Synerisis D. Hydrolysis
_____37. It is the process of forming dextrin

A. Retrogadation C. Dextrinization

B. Synerisis D. Hydrolysis
_____38. Starches undergo hydrolysis during cooking or processing and during storage of food where a chemical
reaction in which a molecular linkage is broken and a molecule of water is utilized.

A. Retrogadation C. Dextrinization

B. Synerisis D. Hydrolysis
_____39. Is any grain that is used for food?

A. Sugar C. Starches

B. Cereal D. Rice

_____40. Are added to processed meats (luncheon meats, hot dogs, sausages, etc.) as a filler, binder, moisture, retainer,
and fat substitute

A. Sugar C. Starches

B. Cereal D. Rice
_____41. A central spot in the granule .

A. Hilum C. Birefringence

B. Maltese D. Granules
_____42. A cross pattern on each granule.

A. Hilum C. Birefringence

B. Maltese D. Granules
_____43. If the starch granules, in a water suspension, are observed microscopically under polarized light, the highly
oriented structure causes the light to be rotated so that a maltese cross pattern on each granule is observed

A. Hilum C. Birefringence

B. Maltese D. Granules
_____44. A tiny organize unit.

A. Hilum C. Birefringence

B. Maltese D. Granules
_____45. Refers to the starches as originally derived from its plant source.

A. Modified Starch C. Native or Natural starch

B. Purified Starch D. Granules Starch

_____46. Are starches that have been altered physically or chemically, to modify one or more of its key chemicals and/or
physical property?

A. Modified Starch C. Native or Natural starch

B. Purified Starch D. Granules Starch

_____47. May be separated from grains and tubers by a process called wet milling

A. Modified Starch C. Native or Natural starch

B. Purified Starch D. Granules Starch

_____48. May be purchased individually, by dozen or in trays of 36 pieces.

A. Fresh eggs C. Dried Eggs

B. Frozen eggs D. Century Eggs

_____49. Are pasteurized and must be thawed before use.

A. Fresh eggs C. Dried Eggs

B. Frozen eggs D. Century Eggs

_____50. Used primarily as ingredients in food industry.

A. Fresh eggs C. Dried Eggs

B. Frozen eggs D. Century Eggs

“If an egg is broken by OUTSIDE FORCE, LIFES END,

If broken by INSIDE FORCE, LIFE BEGINS.

Great things always begin from the inside

Answer Key: Cookery 10
1. C 26. C
2. B 27. D
3. B 28. B
4. B 29. A
5. C 30. C
6. D 31. A
7. A 32. D
8. D 33. B
9. C 34. C
10. C 35. A
11. C 36. B
12. C 37. C
13. D 38. D
14. D 39. C
15. D 40. C
16. B 41. A
17. D 42. B
18. B 43. C
19. A 44. D
20. C 45. C
21. C 46. A
22. D 47. B
23. D 48. A
24. C 49. B
25. B 50. C

TABLE OF SPECIFICATION
COOKERY
GRADE 10
FIRST QUARTERLY TEST
 TOPICS OBJECTIVES NUMBER OF
DAYS

Prepare Egg Dishes

 Perform Mise’en Place  identify tools, utensils and equipment
3
needed in egg preparation;
 clean, sanitize and prepare tools,
utensils and equipment needed in
3
preparing egg dishes;
 identify egg components and its 2
nutritive value; and
 Identify and prepare ingredients
according to standard recipe. 2
 Prepare and Cook egg
 identify and prepare ingredients
Dishes
according to standard recipes; 3
 identify the market forms of eggs;
 explain the uses of eggs in culinary; 2
and 3
 cook egg dishes with appropriate taste
and seasoned in accordance with the 3
prescribed standard.
 Present Egg dishes
3
 Storing Egg Dishes

2
Prepare Cereals and Starch
Dishes
 Perform Mise’en Place
 identify tools, utensils and equipment 2
needed in starch and cereal dishes
 clean, sanitize and prepare tools,
utensils and equipment needed in 2
preparing starch and cereal dishes;
2
 identify egg components and its
nutritive value; and
 Prepare Starch and  Identify and prepare ingredients
Cereal Dishes according to standard recipe. 2

 Present Starch and

Cereal Dishes 2

 Store Starch and Cereal

Dishes 2

TOTAL NO. OF DAYS 40

NOTED BY:
OFFICER – IN - CHARGE