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    2nd Quarter Cookery 11

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    Sasha Jagunap Tianchon
    This document contains a 2nd quarter examination for TVL-Cookery 11 students with questions testing their knowledge of cooking terms, food science concepts, and food storage principles. The exam includes multiple choice, fill-in-the-blank, labeling, and short answer questions. It was prepared by a teacher and reviewed by the school coordinator and principal to assess student learning outcomes for the quarter.

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    © All Rights Reserved
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    2nd Quarter Cookery 11

    Uploaded by

    Sasha Jagunap Tianchon
    319 views2 pages
    This document contains a 2nd quarter examination for TVL-Cookery 11 students with questions testing their knowledge of cooking terms, food science concepts, and food storage principles. The exam includes multiple choice, fill-in-the-blank, labeling, and short answer questions. It was prepared by a teacher and reviewed by the school coordinator and principal to assess student learning outcomes for the quarter.

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    This document contains a 2nd quarter examination for TVL-Cookery 11 students with questions testing their knowledge of cooking terms, food science concepts, and food storage principles. The exam includes multiple choice, fill-in-the-blank, labeling, and short answer questions. It was prepared by a teacher and reviewed by the school coordinator and principal to assess student learning outcomes for the quarter.

    Copyright:

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

    2nd Quarter Cookery 11

    Uploaded by

    Sasha Jagunap Tianchon
    This document contains a 2nd quarter examination for TVL-Cookery 11 students with questions testing their knowledge of cooking terms, food science concepts, and food storage principles. The exam includes multiple choice, fill-in-the-blank, labeling, and short answer questions. It was prepared by a teacher and reviewed by the school coordinator and principal to assess student learning outcomes for the quarter.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Republic of the Philippines

    Department of Education
    Region VI – Western Visayas
    DIVISION OF ROXAS CITY

    ROXAS CITY SCHOOL FOR PHILIPPINE CRAFTSMEN


    Lanot, Roxas City

    2nd Quarter Examination


    TVL-COOKERY 11
    Name: Group: Date:

    Test I: Read the statement carefully then choose the answer that best
    describes the statement. Encircle the correct answer.

    1. A fat soluble compound responsible for the green color of plants when
    combined with acid, it forms pheophytin which produces an olive green color.
    A. Carotenoids C. Chlorophyll
    B. Fructose D. Glutamic Acid
    2. It is the natural sugar that provides the sweetness in vegetables.
    A. Carotenoids C. Chlorophyll
    B. Fructose D. Glutamic Acid
    3. It is used for turning and lifting eggs, pancakes and meat 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 helps the body to form red blood cells.
    A. Folate Acid C. Dietary Fiber
    C. Vitamin C D. Vitamin D
    9. It helps heal cuts and wounds, and keeps teeth and gums healthy.
    A. Vitamin A C. Vitamin B
    C. Vitamin C D. Vitamin D
    10. It keeps eyes and skin healthy and helps to protect against
    infections.
    A. Vitamin A C. Vitamin B
    C. Vitamin C D. Vitamin D
    Test II. Fill in the blanks with the correct answer. Choose your answer
    from the box below.

    1. Prolonged heating of starches with acid will promote .


    2. The storage areas of plants, notably the seeds and
    roots, molecules of starch are deposited in tiny, organized units
    3. A is rigid to a certain degree and holds a shape when
    molded.
    4. The resistance to flow; increase in thickness or consistency is called
    .
    5. The starchy pods or grains is called .
    6. A polysaccharide made up of hundreds or even thousands
    of glucose molecules joined together.
    7. An amylose is a like molecule.
    8. First In; .
    9. The does not have to be thawed before it is cooked.
    10.The ungelatinized starch is due to .

    Bolognese, Raw Starch , Frozen Pasta, First Out, Long Chain,

    Amylose, Starch, Cereal, Viscosity Gel,


    Granule, Hydrolosis

    Test III. Write the correct vegetable term for each word.
    Printaniere - Florentine -
    Forestiere - Doria -
    DuBarry - Primeurs -
    Clamart - Jardinière -
    Crecy - Princesse-

    Test IV. Label each part of the physical structure and composition of an egg.

    Test V. Explain the following statement.10 pts each.

    A. Explain the principle behind FIFO.

    B. Create a slogan showing the importance of proper storing of food.

    Prepared by:

    SHARIN R. JAGUNAP
    Teacher II

    Noted:

    RYAN L. REBANO
    SHS, Coordinator

    Approved:

    JOSEPH M. LOPEZ
    Principal IV

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