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    3RD QTR Cookery12

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    merriam casing
    This document contains a cooking exam for grade 12 students with questions testing knowledge of: 1) Tools and equipment used in cooking including egg separators, whisks, poachers, slicers, spatulas, etc. 2) Parts of eggs including albumen, air cell, vitelline membrane, yolk, and shell. 3) Culinary uses of eggs such as clarifying, glazing, thickening, and coating. 4) Matching ingredients like corn, wheatmeal, flour, semolina, rice, and tapioca to their descriptions. 5) Unjumbling letters to form culinary uses of eggs and examples of egg dishes.

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    3RD QTR Cookery12

    Uploaded by

    merriam casing
    308 views2 pages
    This document contains a cooking exam for grade 12 students with questions testing knowledge of: 1) Tools and equipment used in cooking including egg separators, whisks, poachers, slicers, spatulas, etc. 2) Parts of eggs including albumen, air cell, vitelline membrane, yolk, and shell. 3) Culinary uses of eggs such as clarifying, glazing, thickening, and coating. 4) Matching ingredients like corn, wheatmeal, flour, semolina, rice, and tapioca to their descriptions. 5) Unjumbling letters to form culinary uses of eggs and examples of egg dishes.

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    examination test

    Original Title

    3RD QTR COOKERY12

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    This document contains a cooking exam for grade 12 students with questions testing knowledge of: 1) Tools and equipment used in cooking including egg separators, whisks, poachers, slicers, spatulas, etc. 2) Parts of eggs including albumen, air cell, vitelline membrane, yolk, and shell. 3) Culinary uses of eggs such as clarifying, glazing, thickening, and coating. 4) Matching ingredients like corn, wheatmeal, flour, semolina, rice, and tapioca to their descriptions. 5) Unjumbling letters to form culinary uses of eggs and examples of egg dishes.

    Copyright:

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

    3RD QTR Cookery12

    Uploaded by

    merriam casing
    This document contains a cooking exam for grade 12 students with questions testing knowledge of: 1) Tools and equipment used in cooking including egg separators, whisks, poachers, slicers, spatulas, etc. 2) Parts of eggs including albumen, air cell, vitelline membrane, yolk, and shell. 3) Culinary uses of eggs such as clarifying, glazing, thickening, and coating. 4) Matching ingredients like corn, wheatmeal, flour, semolina, rice, and tapioca to their descriptions. 5) Unjumbling letters to form culinary uses of eggs and examples of egg dishes.

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    © All Rights Reserved
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    Republic of the Philippines

    Department of Education
    Caraga Administrative Region
    Division of Surigao del Sur
    JOBAR INTEGRATED SCHOOL
    THIRD QUARTER EXAMINATION
    COOKERY 12
    SY: 2017-2018
    I. Directions: Read carefully the following sentences and choose the letter of the correct answer.
    1. It is a small cup used to separate egg white from yolk.
    a. Whisk b. separator c. poacher d. coddler
    2. A tool used to scramble super fluffy eggs or stiffen egg whites.
    a. Egg piercer b. poacher c. whisk d. coddler
    3. It is a curved pan containing a plate with shallow cups in which an egg can be cooked over steam rising from
    boiling water at the bottom of the pan.
    a. Egg piercer b. poacher c. whisk d. coddler
    4. A tool used to cut hard-boiled egg into uniform slices with one stroke.
    a. Coddler b. whisk c. slicer d. egg piercer
    5. A sharp pointed tool used to gently prick a very small hole in the large end of an eggshell before hard-boiling.
    a. Egg piercer b. whisk c. coddler d. slicer
    6. It is used for flipping dried eggs and pancakes.
    a. Spoon b. spatula c. fork d. tong
    7. A tool which holds the hard boiled egg upright and cuts it into 6 equal wedge-shaped parts as you pull the
    wires over it.
    a. Slicer b. wedger c. knife d. blender
    8. A non-stick, shallow, slope-sided skillet usually 7 to 10 inches in diameter.
    a. Oven b. Omelette Pan c. Dutch Oven d. Pot
    9. The clear casing that encloses the yolk.
    a. Albumen b. Air cell c. Vitellene Membrane d. Shell
    10. The egg white.
    a. Albumen b. Air cell c. Vitellene Membrane d. Shell
    11. Consists of tiny pores where air and moisture can pass through.
    a. Albumen b. Air cell c. Vitellene Membrane d. Shell
    12. Color ranges from a hint of yellow to deep orange, according to feed and breed of the hen.
    a. Albumen b. Chalazae c. Yolk d. Membrane
    13. A test used to determine the freshness of an egg by placing it in a bowl of water.
    a. Breaking test b. clicking together test c. candling test d. water test
    14. One of the culinary uses of egg is to remove the impurities and produce a clear finish of soups and stocks.
    a. Aerating b. clarifying c. binding d. garnishing
    15. The method of beating whole egg or yolk brushed onto food items before baking thus giving it a glossy
    finish.
    a. Garnishing b. glazing c. thickening d. coating
    16. Typically hard boiled eggs that are cured in vinegar or brine
    a. Shirred egg b. basted egg c. pickled egg d. scotch egg
    17. A tool used to mix, puree or emulsify food.
    a. Blender b. whisk c. electric mixer d. bowl
    18. Used in making waffle cuts and crinkle cuts.
    a. Bread knife b. mandoline c. rolling pin d. bain marie
    19. It is a tool used for cooking delicate food.
    a. Oven b. bain marie c. frying pan d. mandoline
    20. Used for frying and sauteing.
    a. Oven b. bain marie c. frying pan d. mandoline
    II. Directions: Match the items in Column A with their descriptions in Column B. Write only the letter of the
    correct answer.
    Column A Column B
    1. Corn a. One of the hardest cereals.
    2. Wheatmeal b. A narrow, pointed grain best for savoury dishes.
    3. Flour c. This is obtained from the roots of tropical plant.
    4. Semolina d. The most common commodity used daily.
    5. Rice paper e. Contains 100% of whole grain
    6. White flour f. Contains 90% of whole grain
    7. Durum flour g. Also known as maize.
    8. Oats h. Granulated hard flour prepared from central part of wheat grain.
    9. Rice I. Thin edible paper produced from rice.
    10. Tapioca j. Contains 70-72% of the whole grain.
    11. An appliance used for baking K. A by-product of semolina.
    12. Used to flatten paste or dough l. rolling pin
    13. Used to beat and stir ingredients m. oven
    14. Used to measure large quantities n. electric mixer
    15. Used for slicing bread o. weighing scale
    P. Bread knife

    III. Directions: Arrange the jumbled letters to form the uses of eggs in Culinary Arts and give examples of egg
    dishes.
    JUMBLED LETTERS ARRANGED LETTERS EGG DISHES
    NOISLUME

    TINGCOA

    RICHENING

    DINGBIN

    RATINGAE

    IV. Directions: Answer briefly.


    1. Why do we have to include eggs in our meals?(2pts)
    2. Why is it important to know the proper use of each kind tool and equipment?(3pts)

    God Bless and Good luck!

    Prepared by:
    MERRIAM B. CASING
    Subject Teacher

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