Republic of the Philippines

General Climaco National Highschool

Toledo City
3RD PERIODICAL EXAMINATION
TLE Cookery - 11
Name:_____________________________ Gr.& Sec: ____________
Parents Signature:__________________ Date:________________
13. The eggs are cooked with their shells unbroken,
1. It is used for turning and lifting eggs, usually by immersion in boiling water.
pancakes and meat on griddles, grills, a. Poaching c. Sunny side up
sheet pans, and the likes and also used to scrape b. Scrambled egg d. Hard boiled egg
and clean griddles. 14. In the absence of refrigerator, eggs may be
A. measuring spoon C. rubber scraper stored at room temperature for about _____.
B. offset spatula D. wooden spoon a. 1 week b. 2 weeks c. 3 weeks d. 4 weeks
2. It is a screen – type mesh supported by a 15. Which of the following in NOT true about eggs?
round metal frame used for sifting dry a. Wash eggs before storing them
ingredients like starch and flour. b. Do not keep eggs longer than 2 weeks in
A. colander B. funnel C. sieve D. skimmer the refrigerator
3. It is a chamber or compartment used for c. Leftover yolks can be refrigerated for
cooking, baking, heating, or drying. several days when covered with water, milk
A. blender B. burner C. mixer D. oven or oil
4. It is a kitchen implement that is used for d. Put eggs in the refrigerator as soon as
keeping foods away from bacteria. possible after purchase
a. blender b. oven c. range d. refrigerator 16. Egg and white sauce mixture placed in a dish
5. This kitchen device has loops of stainless and baked
and steel wire that is fastened to a. Quiche b. Eggnog
the handle which is used for blending and mixing c. Souffle d. Custard
gravies. 17. Poached egg on an English muffin topped with
a. blender c. wire whisk sauce
b. spatula d. wooden spoon a. Egg salad b. Egg nog
6. It is a process of removing visible dirt from a c. Egg Benedict d. Egg foo yung
surface. 18. An egg fried on one side with hot grease
a. cleaning c. washing spooned over the top.
b. sanitizing d. cleaning and sanitizing a. Over easy c. Basted Egg
7. In manual dishwashing, rinsing is the b. Sunny side up d. Overhard
______ step to do. 19. Which will you consider in buying egg?
a. 2nd b. 3rd c. 4th d. 5th a. fragility b. price c. quality d. size
8. The process of washing and sanitizing 20. This is the entrance of the latebra, the channel
dishes, glassware, flatware, pots and leading to the center of the yolk.
pans either manually or mechanically. a. chalaza b. germinal disc c. shell d. yolk
a. chemical washing 21. It is a device with loops of stainless steel wire
b. dish washing fastened to a handle. It is used for blending, mixing,
c. mechanical washing whipping eggs or batter, and for blending gravies,
d. ware washing sauces, and soups.
9. It is the egg’s outer covering which accounts a. Fork b. knife c. spoon d. whisk
for about 9 to 12 % of its total weight 22. Which of the following is NOT a market forms of
depending on egg size. egg?
A. chalaza C. shell a. Frozen Eggs c. Dried eggs
B. germinal disc D. yolk b. Pidan eggs d. Shell eggs
10. It is the yellow to yellow - orange portion 23. Which stages of foam formation where peaks
which makes up to about 33% of theliquid hold their shape?
weight of the egg. a. dry b. stiff foam c. soft foam d. frothy
A. chalaza C. shell 24. Which is NOT true in presenting egg dishes?
B. germinal disc D. yolk A. Choose your plates wisely
11. What is the other term of “Egg white”? B. Be even
A. Air cell c. Egg Shell C. Play with height
B. Albumen D. Germinal Disc D. Play with color and texture
12. What is the empty space between the white 25. It is a long chainlike molecule, sometimes
and shell at the large end of the egg which called the linear fraction, and is
is barely existent in newly laid egg? produced by linking together 500 to 2, 000 glucose
a. Air cell c. Egg shell molecules which contributes to the gelling
b. Albumen d. Germinal Disc characteristics to cooked and cooled starch
12. These are commonly made of heat-proof glass mixtures.
and transparent so that liquid can be seen A. amylopectin C. dextrin
a. spatula c. jar B. amylose D. mucin
b. liquid measuring cup d. dry measuring cup
26. This problem is usually encountered when 38. As a food handler, which of the following
using acid or acid ingredients such as lemon or statement is not true?
vinegar. A. Observe proper hand washing technique
A. scorching C. thinning of gel B. Wear complete cooking outfit and use
B. skin formation D. weak gelling disposable gloves for direct food contact.
27. These results when there is too much liquid in C. Observe personal hygiene IF you ONLY have
relation to the starch. visitors.
A. scorching C. thinning of gel D. Avoid handling food if you are sick
B. skin formation D. weak gelling 39.. Which of the following statement does not
28. This problem can be reduced by covering the belong to the group?
container of the starch gel with a wateproof cover. A. Check expiry dates of food commodities bought
A. scorching C. thinning of gel and those in stock
B. skin formation D. weak gelling B. Use separate equipment and utensils for
29. This can be avoided by temperature control and handling raw foods
constant stirring, so the starch granules do not C. Sanitize all surfaces and equipment used for
settle at the bottom of the cooking pan. food preparation
A. scorching C. thinning of gel D. Clean thoroughly the cutting-boards and work
B. skin formation D. weak gelling areas after each use7
30. It is one of the properties of starch which has a 40. What are the common sources of starch?
resistance to flow of starch and modified starch A. Potato, corn, cassava
paste. B. Eggs, chayote, papaya
A gelatinization B. viscosity C. Carrots, rice, grain
C. acidity D. stabilizing D. Tapioca, tomato, onion.
31. Identify the function of starch for the given food 41. Which of the following statement is not true
recipes; sweet sour, palabok, kare-kare. about starch?
a. binding and filling b. stabilizing A. It will use as a medicine
c. thickening d. B. Moisture retainer .
diluent C. Colloidal stabilizer
32. What type of food preparation is applied to D. Gel forming agents
starch to be use as diluent to a cupcake? 42. In starch classification, which of the following
a. syrup b. emulsion refers to the starches as originally derived from its
c. confectionery d. baking powder plant source.
33. What would happen to the amylose if it cooled A. Natural B. Native C. Modified D. Purified
too fast? 43. It is a grain used for food, such as wheat, oats,
A. No time to form the vital micelles necessary for or corn.
the three (3) dimensional structure. A. Starch B. Cereal C. Maltese D. Amylose
B. There is always a three (3) dimensional structure
even no cooling time. 44. In starch classification that have been altered
C. It is always the same if too fast and too slow in physically or chemically, to modify one or more of
cooling its key chemicals and/or physical property.
D. None of the above A. Natural B. Native C. Modified D. Purified
34. Which of the following does not belong to the
group? 45. Is a kind of grain used to make human and
A. Gelling B. Stabilizing C. Binding D. Boiling animal food.
a. Cereal c. roots or tubers
35. How to test for doneness in cooking pasta? b. Legumes d. none of the above
A. Break pasta into small piece and taste it 46. The following are the health benefits of cereals
B. Use ladle to press EXCEPT.
C. Use spoon and fork by tasting a. Source of energy b. High mineral contentc.
D. Just refer only the number of minutes required Provides protein d. Bloating

36. What will happen to the starch if there is too 47. What kind of pasta is used in making
much liquid? carbonara?
A. Weak Gel B. Thinning C. Raw D. Skin formation
a. Rigatoni c. Fettucine
37. Why wearing of Personal Protective Equipment b. Fusilli d. penne
(PPE) is very important?
A. It will always give protection to the chef 48. Occurs due to ungelatinized starch.
B. It is standard. To protect you and the product a. Syneresis c. Dextrinization
that you cooked b. Retrogradation d. Hydrolysis
C. Wearing of PPE is a must if there is visitors
D. None of the above "The only person you are destined to become
is the person you decide to be."