Cookery 10 First Quarter

EXAM

Education (Davao del Norte State

College)

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 TLE – Cookery 10
FIRST QUARTER EXAM
TEST A. MULTIPLE CHOICE. Instructions: Read and analyze each item carefully. Write the letter of the
correct answer in the answer sheet provided.
1. It is one of the most effective way in stopping the spread of microorganisms from person to
person or from person tools, equipment, utensils.
A. Hand washing C. Mechanical ware washing
B. Manual ware washing D. Washing machine
2. It is the egg’s outer covering which accounts for about 9 to 10 % of its total weight depending on
egg size.
A. Chalaza B. Germinal disc C. Shell D. Yolk
3. Which is NOT considered as a type of Mise en Place?
a. Table b. Station c. Place d. Mental
4. Which of the following is TRUE about sanitation?
a. reduces harmful microorganisms c. uses detergent and acid solvent
b. removes food particles d. uses sponge and brush
5. What is the first step in performing Mise en Place?
a. Read the recipe
b. Prepare the tools and utensils
c. Scrape any food debris or food remains into a bin.
d. Start your Mise
6. All but one are reasons why do we have to clean and sanitize kitchen tools.
a. Unsanitary items will cause any foodborne illnesses. c. It helps in spreading unwanted germs.
b. It helps us be more secured from bacteria and illnesses. d. It prevents food-poisoning and diarrhea.
7. Is the process of arranging and decorating food to enhance preparation.
a. Food plating b. Food security c. Food preparation d. Food cooking
8. Which item below requires electricity to function properly?
a. tongs b. electric mixer c. whisk d. tumbler
9. Where should the frequently used utensils be placed?
a. accessible location b. lower part of the cabinet c. below the sink d. separate cabinet
10. It is the yellow to yellow - orange portion which makes up to about 30% of
the liquid weight of the egg.
a. Chalaza b. Germinal disc c. Shell d. Yolk
11. What is the name of a kitchen equipment used to store food at cool temperature?
a. Freezer b. Refrigerator c. Oven d. Blender
12. What equipment in kitchen is used for storing foods like frozen meat and poultry products?
a. Freezer b. Refrigerator c. Oven d. Blender
13. Which among the following statement is not correct?
a. Eggs can be cooked in many ways.
b. Eggs can be a main protein dish.
c. Eggs can be an accessory to dishes.
d. Eggs can be a main source of vitamin C
14. What nutrients reduce the risk of cataracts and muscular degeneration making eggs as a functional
food?
A. Calories and omega 3 C. Minerals and vitamins
B. Fat and protein D. Zeaxanthin and lutein
15. How will you create a beautiful background to your presentation?
A. Create height by stacking ingredients.
B. Lean a long flat item on tall ingredient.
C. Focus on one ingredient preferably the protein dish.
 D. Add green vegetables or brightly colored fruits.
16.. Why are garnishes important when plating?
A. They anchor runny ingredients in place.
B. They play a complementary supporting role.
C. They create a simple presentation of the dish.
D. They enhance and complement the flavor of a dish.
17. Which of the following criteria in the performance task refers to wearing of proper dress and
cooking outfit?
A. Application of procedure. C. Conservation of nutrients.
B. Cleanliness and sanitation. D. Use of resources.
18. What starch is used as food ingredient for thickening sauces and soups.
A. Arrowroot starch C. Potato starch
B. Cornstarch D. Tapioca starch
19. What guideline in presenting a dish is applied when color, shapes and texture of food are selected
properly?
A. Balance C. Proportion
B. Be odd D. Simplicity
20. What part of the egg accounts for an egg’s liquid weight? It is also called albumen.
A. Air cell C. Egg white
B. Chalaza D. Egg yolk

TEST B. ENUMERATION.

21-25. Give the 5 keys to safer foods.

26-29. Give 4 health benefits we can get from eggs.
30-32. Give 3 variety of egg dishes, describe each.
33-35. Give the 3 fundamentals of plating.

TEST C. CREATE YOUR OW EGG RECIPE. Please include the tools and equipment’s to be utilized,
ingredients and most importantly the procedure. 36-45

“By three methods we may learn wisdom: First, the reflection, which is the noblest; second, by
imitation, which is easiest; and third by experience, which is the bitterest”
.. Confucius..

Prepared by:
JERIC A. REBULLOS
Teacher III
“May your efforts be decorated with all the colors of the
rainbow. May this exam be an opportunity for you to
shine.”- Hiuyan Lam
Prepared by
MISS VANGILYN B. BOTE
Teacher I