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    1st Summative Test Cookery 10

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    Jocelyn Ferrer
    This document is a summary of a first summative assessment in Cookery for grade 10. It contains 15 multiple choice questions testing knowledge of kitchen tools, food safety, and basic cooking concepts like egg grading and parts of an egg. Students are asked to identify tools like a whisk, spatula, paring knife, colander and omelette pan. They are also tested on food safety practices like sanitizing and the freshness indicators of eggs like the size of the air cell. The assessment evaluates students' understanding of foundational cooking topics.

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    1st Summative Test Cookery 10

    Uploaded by

    Jocelyn Ferrer
    57 views2 pages
    This document is a summary of a first summative assessment in Cookery for grade 10. It contains 15 multiple choice questions testing knowledge of kitchen tools, food safety, and basic cooking concepts like egg grading and parts of an egg. Students are asked to identify tools like a whisk, spatula, paring knife, colander and omelette pan. They are also tested on food safety practices like sanitizing and the freshness indicators of eggs like the size of the air cell. The assessment evaluates students' understanding of foundational cooking topics.

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    This document is a summary of a first summative assessment in Cookery for grade 10. It contains 15 multiple choice questions testing knowledge of kitchen tools, food safety, and basic cooking concepts like egg grading and parts of an egg. Students are asked to identify tools like a whisk, spatula, paring knife, colander and omelette pan. They are also tested on food safety practices like sanitizing and the freshness indicators of eggs like the size of the air cell. The assessment evaluates students' understanding of foundational cooking topics.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    57 views2 pages

    1st Summative Test Cookery 10

    Uploaded by

    Jocelyn Ferrer
    This document is a summary of a first summative assessment in Cookery for grade 10. It contains 15 multiple choice questions testing knowledge of kitchen tools, food safety, and basic cooking concepts like egg grading and parts of an egg. Students are asked to identify tools like a whisk, spatula, paring knife, colander and omelette pan. They are also tested on food safety practices like sanitizing and the freshness indicators of eggs like the size of the air cell. The assessment evaluates students' understanding of foundational cooking topics.

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    © All Rights Reserved
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    FIRST SUMMATIVE ASSESSMENT IN TLE-10 COOKERY

    ____, 2020 | S.Y. 2020 - 2021

    NAME: __________________________________________
    Parent’s Signature over Printed Name
    GRADE & SECTION:_______________________________ SCORE

    Part I. MULTIPLE CHOICE


    DIRECTIONS: Write the letter of the best answer. Use capital letters only

    1. Which of the following is used as a form of quality control for classifying egg based on its exterior and
    interior quality?
    A. Yolk B. Albumen C. HU D. Grading

    2. It weighs about 420 grams by a dozen and considered to be the smallest kind of egg?
    A. Extra Large B. Jumbo C. Pewee D. Small

    3. What is the yellow-orange portion that makes up about 33% of the liquid weight of an egg?
    A. Albumen B. Yolk C. Shell D. Air Cell

    4. Which of the following vitamins is not found in egg?


    A. Vitamin B B. Vitamin K C. Vitamin A D. Vitamin C

    5. What part of an egg acts as its first line of defense against bacterial contamination?
    A. Yolk B. Air Cell C. Shell D. Albumen

    6. Which of the following part of an egg is barely existent in newly laid eggs and is used to determine the
    freshness of an egg?
    A. Latebra B. Chalaza C. Air Cell D. Germinal Disc

    7. What is used to turn and lift eggs, pancakes and meats on griddles?
    A. Offset spatula B. Rubber Scraper C. Wooden Spoon D. Slotted Spoon

    8. It refers to a small hand tool used generally in decorative works such as making garnishes.
    A. Sieve B. French Knife C. Channel Knife D. Paring Knife

    9. Which of the following kitchen tools is used to blend, mix, and whip eggs and batter?
    A. Spatula B. Rubber Scraper C. Spoon D. Wire Whisk

    10. If you wanted to scrape off all the contents of bowls and pans for the sides and fold in beaten eggs in
    batter or whipped cream, which of the following tools will you use?
    A. Spatula B. Rubber Scraper C. Spoon D. Ladle

    11. It refers to reducing harmful microorganisms by using very hot water or a chemical sanitizing solution.
    A. Sanitizing B. Cleaning C. Ware washing D. Dishwasher

    12. Which implement is used to grease the surface of unbaked pastries or cookies and sheet pans?
    A. Pastry Wheel B. Pastry Tips C. Pastry Brush D. Pastry Bag

    13. These are used for mixing ingredients together


    A. Mixing Bowls B. Double Boiler C. Mixing Spoon D. Ladle

    14. This kitchen tool is used for draining and washing ingredients
    A. Egg Poacher B. Paring Knife C. Mixing Bowl D. Colander

    15. This is made of cast iron or copper with rounded sloping sides and is used exclusively for making
    omelette and never washed after used but cleaned with absorbent paper.
    A. Sauce Pan B. Omelette Pan C. Egg Poacher D. Frying Pan

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