1st Periodical Exam

Republic of the Philippines
Department of Education
Region XII
Division of South Cotabato
Moloy High School Inc.
1st Quarter Examination in TLE 10
September 19, 2024
Name: _____________________________________________ Date: _______________

Grade & Section_____________________________________ Score: ______________
TEST I: MULTIPLE CHOICE

Direction: Read each question carefully and choose the correct answer by encircling the letter that corresponds to
the correct answer. Erasure is strictly NOT allowed.
1. What does 'mise en place' refer to in cooking?

A) The cooking process itself C) Cleaning up after cooking
B) preparing all needed tools and ingredients D) Serving the food
2. What is the purpose of measuring ingredients accurately during mise en place?
A) To reduce waste C) To ensure the recipe turns out correctly
B) To use up all ingredients D) To save time
3. Which of these tools is NOT typically needed for preparing egg dishes?
A) Non-stick pans C) Blender
B) Paring knife D) Wire whisk
4. What is a common method for cooking eggs in the shell?
A) Hard-cooked C) Scrambling
B) Frying D) Poaching
5. How long should you simmer small eggs for a hard-cooked result?
A) 10 minutes C) 15 minutes
B) 12 minutes D) 20 minutes
6. Which of the following describes a properly cooked poached egg?
A) Crisp edges with a firm yolk C) Browned edges with a set yolk
B) Blistered whites with a soft yolk D) Bright, shiny appearance, liquid yolk
7. How are sunny side up eggs cooked?
A) Fried without turning, yolk remains and unbroken C) Boiled until the yolk is hard
B) Fried and flipped, yolk completely cooked through D) Scrambled and cooked with butter
8. What is a desirable quality in scrambled eggs?
A) Browned edges C) Soft, delicate curd
B) Chewy texture D) Crisp edges
9. Which of the following is the most important group of crops in the world?
A) Legumes o estimate crop yield C) Tubers
B) Cereal grains D) Vegetables
10. What is the most abundant organic substance on earth, commonly found in plants?
A) Protein C) Fat
B) Starch D) Fiber
11. What process involves the swelling of starch granules when heated in a moist environment?
A) Retrogradation C) Dextrinization
B) Gelatinization D) Hydrolysis
12. The process of starch molecules reassociating after gelatinization is called:
A) Retrogradation C) Syneresis
B) Gelatinization D) Dextrinization
13. What is viscosity in relation to starch?
A) Resistance to heat C) Ability to absorb water
B) Resistance to flow of starch paste D) Resistance to pressure
14. Which of the following affects starch paste viscosity and gel strength?
A) Stirring C) Heating rate
B) Type and amount of starch D) All of the above
15. What is the primary function of starch in sauces and gravies?
A) Gelling C) Thickening
B) Binding D) Stabilizing
16. Which starch-based dish is an example of gelling?
A) Kare-kare sauce C) Sweet and sour sauce
B) Maja Blanca D) Arrozcaldo
17. What term describes pasta that is cooked "to the tooth"?
A) Al fresco C) Al fonso
B) Al dente D) Al lensi
18. How does overcooking affect pasta texture?
A) Makes it firmer C) Makes it soft and mushy
B) Enhances flavor D) Reduces cooking time
19. Why should pasta be cooked according to the specified shape cooking time?
A) To ensure faster preparation C) To prevent it from sticking together
B) To achieve the right texture D) To reduce the amount of water used
20. When is pasta best cooked and served?
A). After refrigerating for a while C). After soaking in water
B). Immediately after cooking D). After freezing for some time
21. How should you handle pasta if it needs to be held before serving?
A). Refrigerate immediately C). Toss gently with a small amount of oil
B). Add sauce immediately D). Rinse in cold water
22. What is the main purpose of tossing pasta with oil when it is to be held?
A). To add flavor C). To prepare it for sauce
B). To cool it down quickly D). To keep it from sticking together
23. What happens to starch granules when stirred too much?
A. They thicken C). They break apart
B. They dissolve D). They absorb more water
24. Which component of starch is associated with greater gel strength?
A. Amylopectin C. Dextrin
B. Amylose D. Amylase
25. What is the best cooking method for pasta?
A. Boil until soft C. Steam until tender
B. Cook until al dente D. Fry until crispy
26. What is the recommended cooking method for cereals?
A. Use a double boiler C. Bake them in an oven
B. Fry them D. Boil in salted water
27. What is the primary function of starch in meat emulsions like sausages?
A. Coloring C. Stabilizing
B. Diluting D. Binding
28. What causes thinning of a starch gel?
A. Addition of too much water C. Cooking at a high temperature
B. Acidic ingredients like lemon or vinegar D. Not stirring enough
29. What is the best way to prevent skin formation in starch mixtures?
A. Use more starch C. Cover the container with a waterproof cover
B. Refrigerate immediately D. Stir constantly
30. What ingredient is used to prevent scorching when cooking starch?
A. Sugar C. Cold water
B. Butter D. Constant stirring
TEST II: TRUE or FALSE

Direction: Read and analyze the statement carefully then write TRUE if the statement is correct and write
FALSE if it is wrong. Write your answer on the space provided before the number.
FALSE 21. Pasta is best if cooked and served long after it's prepared.
TRUE 22. If pasta is to be served immediately, just drain and do not rinse in cold water.
FALSE 23. If pasta is to be used cold in a salad, it should not be incorporated into the recipe as soon as it has
cooled.
FALSE 24. If pasta is to be held, do not toss it with a small amount of oil to keep it from sticking.
TRUE 25. To serve, place the desired number of portions in a china cap and immerse in simmering water to
reheat.
TRUE 26. Pasta should be cooked al dente, or to the tooth.
FALSE 27. To test for doneness, Smash pasta into small piece and taste it..
FALSE 28. Cooking times are the same for every shape and size of pasta..
TRUE 29. One of the properties of starch is viscosity which is the resistance to
flow of starch and modified starch paste.
TRUE 30. It is important to be familiar with different shapes of pasta so cooking times can be adjusted.
TEST III: Matching Type

Direction: Match the given description in Column A with its corresponding sign and symbol in column B.
Write your answer in the space provided.
COLUMN A COLUMN B
Risk-Take 31. Ability to take measured or calculate risks. A. Entrepreneur
Entrepreneur 32. Are those with the skills and capabilities to see and evaluate business B. Entrepreneurship
opportunities.
C. Hardworking
Set your Own Standards 33. To be a successful entrepreneur you must take into
D. Self- Confidence
consideration that sales and production depend on your own standards.
Hardworking 34. The success of your business depends on how much time and effort E. Profit- Oriented
you will spend on it. F. Persistent
Willing to Listen 35. Take time to listen to the advice, suggestions, and recommendations
G. Responds to
of fellow entrepreneurs.
Feedback
Profit-Oriented 36. Interest of money generation.
Responds to Feedback 37. Obtaining useful feedback and advice of other. H. Willing to Listen
Self- Confidence 38. To succeed one must believe in one’s self. I. Set your Own
Persistence 39. Being patient and strive to achieve the goal.

Standard
Entrepreneurship 40. A strategic process of innovation and new product creation.
J. Risk Taker
Prepared by: Checked by:

Melvin G. Sumalinog Antonio M. Javier
School Principal
“It won’t be easy, but it will be

worth it”
To God Be the Highest Glory!

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Republic of the Philippines

Name: _______________________________ Date: _

TEST I: MULTIPLE CHOICE

1. What does 'mise en place' refer to in cooking?

TEST II: TRUE or FALSE

TEST III: Matching Type

you will spend on it. F. Persistent

Persistence 39. Being patient and strive to achieve the goal.

Prepared by: Checked by:

“It won’t be easy, but it will be

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