Cookery 10

Republic of the Philippines
Department of Education
Region IV- A CALABARZON
Division of Calamba City
Calamba West District
BUBUYAN NATIONAL HIGH SCHOOL
Bubuyan, Calamba City
COOKERY 10
FIRST PERIODICAL
Name:_______________________________ Score:___________________
Date:________________________________ Ms. Uricca Mari V. Briones
Direction: Multiple Choices. Encircle the best answer.
1. It is a small hand tool used generally in decorative works such as making 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, aluminium or plastic used to drain, wash or
cook 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. Omelette 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, and pots and pans either manually or
mechanically.
A. Bleaching C. Ware washing B. Hand washing D. Washing machine
10. It requires 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. This is the entrance of the latebra, the channel leading to the center of the yolk.
13. It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the egg.
14. 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
15. It is a disease that results from eating food containing harmful microorganism.
A. Food borne bacteria C. Food borne infection B. Food borne illness D. Food borne intoxication
16. 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
7. It is used for mixing creams, butter and for tossing salads.
A. Electric mixer C. Wire whisk B. serving spoon D. Wooden spoon
18. 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
19. 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 to cooked and cooled starch
mixtures.
A. Amylopectin C. Dextrin B. Amylose D. Mucin
20. 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
21. This results when there is too much liquid in relation to the starch.
22. This problem can be reduced by covering the container of the starch gel with a waterproof cover.
23. 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
24. It can be stored in the refrigerator for 2 or 3 days.
A. Cooked pasta C. Fresh pasta B. Dried pasta D. Frozen pasta
25. FIFO stands for ___________
A. Fan in Fan on C. First In First Out B. First in Fight Out D. Fit In Fit Out
Test II – Label the parts of the egg. 11 pts.
Test III – Label the parts of the rice grains. 6 pts
Test IV - List of cereals
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Republic of the Philippines

Test II – Label the parts of the egg. 11 pts.

Test III – Label the parts of the rice grains. 6 pts

Test IV - List of cereals

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