Republic of the Philippines

DEPARTMENT OF EDUCATION
Region I
Schools Division Office I Pangasinan
BAYAMBANG I DISTRICT OFFICE
Magsaysay St., Bayambang, Pangasinan

1ST QUARTER SUMMATIVE TEST

TLE 10 – COOKERY

Name: _____________________________ Section: _______________ Subject Teacher:________ Score: _________

MULTIPLE CHOICE: Read the questions carefully and SHADE the letter of the correct answer. Use the answer sheet provided.
1. It is a chamber or compartment used for cooking, baking, heating, or drying.
A. Blender B. Mixer C. Burner D. Oven

2. It is the perforated bowl of varying sizes used to drain water from washed vegetables and cooked
pasta.
A. Colander B. Mixing bowl C. Measuring cup D. Flour sifter or sieve

3. The yellow to yellow-orange portion which makes up about 33% of the liquid weight of an egg.
A. Yolk B. Chalaza C. Membrane D. Vitelline

4. It is used for turning and lifting eggs, pancakes, and meats on griddles, grills, sheet pans, and the
likes and also used to scrape and clean griddles.
A. Measuring spoon B. Rubber scraper C. Offset spatula D. Wooden spoon

5. This is the empty space between the white and the shell at the large end of the egg which is barely
existent in newly laid eggs.
A. Shell B. Albumen C. Air cell D. Shell membrane

6. It is the ropey strand on both sides of the egg which anchors the yolk in the center.
A. Chalaza B. Albumen C. Air cell D. Shell membrane

7. Name the small hand tool used generally in decorative works such as making garnishes.
A. Bread Knife B. Channel C. Knife D. Butcher Knife

8. These may be purchased individually, by dozen, or in trays of 30 pieces.

A. Dried eggs B. Fresh eggs C. Frozen eggs D.
Powdered eggs

9. It started off like scrambled, but when the eggs start to set, it is being folded or rolled over.
A. Baked B. Omelet C. Fried egg D. Hard-cooked egg

10. Baked products such as sponge cakes, chiffon cakes, meringues, and soufflés make use of eggs as
leavened resulting in a light, airy texture.
A. As binder B. As thickener C. As emulsifier D. As leavening
agent

11. What do you call the fried egg which resembles a sun?
A. Omelet B. Boiled C. Scrambled D. Sunny side Up

12. If you are going to make leche flan, what culinary use of egg is applicable to your dish?
A. Egg cook and served “AS IS”; because the flan’s main ingredient is egg yolk.
B. Egg as leavening agent; because the egg yolks volumize the flan to make it bigger.
C. Egg as emulsifier; because the egg in the flan stabilize the emulsion of the milk and sugar.
D. Egg as gelling agent; because the egg yolk in the leche flan helps in holding its shape as it
cooks.

13. It is a screen – type mesh supported by a round metal frame used for sifting dry ingredients like
starch and flour.
A. Colander B. Sieve C. Funnel D. Skimmer

14. The art of preparing, cooking, presenting, and serving of food is known as:
A. Cookery B. Culinary Arts C. Food Technology D. Food Preservation

15. Used for beating egg whites, egg yolk, creams, and mayonnaise.
A. Wire Whip B. Wooden spoon C. Slotted Spoon D. Spoon
16. Where is the best place to store your eggs?
A. In the pantry B. In the cabinets C. In the refrigerator D. In the tightly
sealed container

17. How many minutes is the correct cooking duration for hard-cooked egg?
A. 3 minutes B. 5 minutes C. 8 minutes D. 15 minutes

18. It is the art of arranging food items on the plate.

A. Arrangement B. Culinary Arts C. Food Presentation D. Food
Preservation

19. The process of forming dextrin is called:

A. Syneresis B. Dextrinization C. Gelatinization D. Retrogradation

20. The oozing of liquid from gel when cut and allowed to stand is known as:
A. Viscosity B. Syneresis C. Gelatinization D. Retrogradation

21. It is the sum of changes that occur in the first stages of heating starch granules in a moist
environment which includes swelling of granules as water is absorbed.
A. Viscosity B. Syneresis C. Gelatinization D. Retrogradation

22. Which of the following is NOT a type of fried egg?

A. Over Easy B. Over Hard C. Scrambled Egg D. Sunnyside Up

23. You are tasked to evaluate your classmate’s fried egg dish. She used unblanched Malunggay as her
garnish. What is your comment/recommendation about the garnish?
A. The dish is great, but the garnish is not appropriate as it is not edible when raw.
B. Use functional garnish which will look good on the dish but will also add flavor and texture.
C. Try to blanch the Malunggay leaves before using it as a garnish. It will enhance its color and make
it edible as well.
D. All of the above.

24. Which of the following is NOT TRUE?

A. Keep eggs away from strong odor. C. Eggs may be stored at room temperature for about
seven days.
B. Keep eggs longer than 2 weeks in room temperature. D. Egg should be stored properly to avoid
bacterial growth.

25. It is the art of preparing, cooking, presenting, and serving of food.

A. Cookery B. Culinary Arts C. Food Technology D. Food Preservation

26. It is used for turning and lifting eggs, pancakes, and meats on griddles, grills, sheet pans, and the
likes and also used to scrape and clean griddles.
A. Measuring spoon B. Rubber scraper C. Offset spatula D. Wooden spoon

27. These are made of high-quality eggs which are pasteurized and must be thawed before use.
A. Dried eggs B. Fresh eggs C. Frozen eggs D.
Powdered eggs

28. It is a tool used to measure small quantities of ingredients.

A. Spoon B. Weighing scale C. Measuring cup D. Measuring spoon

29. How will you design your breakfast plate which contains Sunny side up, fried rice, and sautéed
mixed vegetables?
A. Symmetric B. Asymmetric C. Traditional D. Non-Traditional

30. Which of the following is NOT a consideration in evaluating a dish?

A. Color B. Shape C. Texture D. Table appointment

31. Why is it important to consider starch properties and reaction in cooking starch dishes?
A. So that we can use starch in different ways according to its sources.
B. Considering its nature will allow us to utilize its full capacity in making various dishes.
C. The knowledge of the starch properties and reaction will enable chefs to take advantage of it to
make delicious desserts.
D. All of the above
32. The larger and fuller the pasta shape, the _______ the cooking time.
A. Larger B. Longer C. Smaller D. Quickest

33. It is a type of garnish which adds beauty to the overall appearance of the dish.
A. Edible B. Extravagant C. Functional D. Non-functional

34. Which pertains to the garnish that does not only add beauty but also enhances flavor and texture of
the dish?
A. Edible B. Extravagant C. Functional D. Non-functional

35. Why do we need to follow the correct way of cooking starch and cereals?
A. It will make the entire dish look and taste good.
B. Following the recipe will promote quality product or dishes.
C. Incorrect way of cooking starch and cereals may result in poor texture and palatability.
D. All of the above

36. FIFO stands for _______.

A. Fit In Fit Out B. Fan In Fan On C. First In First Out D. First In Fight Out

37. You were tasked to choose the three dishes for a non-functional food presentation. Which of the
following dishes will you cross out?
A. Baked Mac B. Cream Puff C. Chicken Fillet D. Roasted Baby
Carrots

38. In cooking pasta, the standard is to cook it until it is cooked _______.

A. Al dente B. Mise-en-place C. Hard but chewy D. And become too mushy

39. This could be avoided by temperature control and constant stirring, so the starch granules do not
settle at the bottom of the cooking pan.
A. Scorching B. Weak Gel C. Thinning of Gel D. Raw Starch Flavor

40. The following recipes use starch as thickener EXCEPT _____.

A. Siopao filling B. Lechon sauce C. Kare-kare sauce D. Chocolate drinks

41. Which of the following recipes uses starch as a gelling agent?

A. Hotdog B. Embutido C. Maja blanca D. Cooked dressing

42. The type of plating design wherein the focal point or main dish is at the center of the plate is called:
A. Symmetric B. Traditional C. Asymmetric D. Non-traditional

43. It is the result of too much liquid in relation to starch.

A. Scorching B. Weak Gel C. Thinning of Gel D. Raw Starch Flavor

44. In preparing the pasta, it is always better to put in the sauce ________ serving.
A. Just after B. Right before C. On the day of D. An hour before

45. The following are considerations in choosing the starch dish to include in a traditional plating
EXCEPT ______.
A. Its flavor should not overpower the protein dish.
B. The dish should complement the protein and vegetable dishes.
C. The cooking method used should be complementary with the methods used with other dishes.
D. Its texture should always be soft or mushy to enhance the intense flavor and texture of the protein
dish.

46. Why is it important to follow safe and hygienic practices in preparing food?
A. It will ensure the health and safety of the people who will eat the food.
B. It will guarantee the culinary professionals’ safety while working in the kitchen.
C. It will decrease or even eliminate the chance for food contamination and workplace hazards.
D. All of the above

47. Which of the following is NOT TRUE?

A. Keep eggs away from strong odor. C. Eggs may be stored at room temperature for about
seven days.
B. Keep eggs longer than 2 weeks in room temperature. D. Egg should be stored properly to avoid
bacterial growth.
48. It is a type of garnish that adds beauty to the overall appearance of the dish.
A. Edible B. Extravagant C. Functional D. Non-functional

49. The problem which could be reduced by covering the container of the starch gel with a waterproof
container is:
A. Scorching B. Weak Gel C. Skin Formation D. Raw Starch Flavor

50. Your mother asked you to refrigerate the pastas she brought home. Which of the following need
NOT to be refrigerated?
A. Dried pasta B. Fresh pasta C. Frozen pasta D. Cooked
pasta