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    Department of Education: Republic of The Philippines

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    criselda desisto
    This document contains a summative test on cookery for a 10th grade student. The test has four parts: 1. A 15 multiple choice question section testing knowledge of eggs and their cooking methods. 2. An identification section where the student must match cooking tools to preparing eggs. 3. A true/false section testing knowledge of cooking starches, cereals, and pasta. 4. A matching section where the student identifies food safety and presentation terms. The test was prepared by teachers at San Roque National High School in Tarlac, Philippines to assess the student's understanding of cooking eggs and starches.

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    Department of Education: Republic of The Philippines

    Uploaded by

    criselda desisto
    110 views3 pages
    This document contains a summative test on cookery for a 10th grade student. The test has four parts: 1. A 15 multiple choice question section testing knowledge of eggs and their cooking methods. 2. An identification section where the student must match cooking tools to preparing eggs. 3. A true/false section testing knowledge of cooking starches, cereals, and pasta. 4. A matching section where the student identifies food safety and presentation terms. The test was prepared by teachers at San Roque National High School in Tarlac, Philippines to assess the student's understanding of cooking eggs and starches.

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    SUMMATIVE-TEST-IN-TLE-10-COOKERY

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    This document contains a summative test on cookery for a 10th grade student. The test has four parts: 1. A 15 multiple choice question section testing knowledge of eggs and their cooking methods. 2. An identification section where the student must match cooking tools to preparing eggs. 3. A true/false section testing knowledge of cooking starches, cereals, and pasta. 4. A matching section where the student identifies food safety and presentation terms. The test was prepared by teachers at San Roque National High School in Tarlac, Philippines to assess the student's understanding of cooking eggs and starches.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    110 views3 pages

    Department of Education: Republic of The Philippines

    Uploaded by

    criselda desisto
    This document contains a summative test on cookery for a 10th grade student. The test has four parts: 1. A 15 multiple choice question section testing knowledge of eggs and their cooking methods. 2. An identification section where the student must match cooking tools to preparing eggs. 3. A true/false section testing knowledge of cooking starches, cereals, and pasta. 4. A matching section where the student identifies food safety and presentation terms. The test was prepared by teachers at San Roque National High School in Tarlac, Philippines to assess the student's understanding of cooking eggs and starches.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Republic of the Philippines

    Department of Education
    REGION III – CENTRAL LUZON
    SCHOOLS DIVISION OF TARLAC PROVINCE
    SAN ROQUE NATIONAL HIGH SCHOOL
    BAMBAN, TARLAC

    SUMMATIVE TEST IN TLE- COOKERY 10


    Name: DESISTO CARLO F. Score _______________
    Year and Section: 10 St. Joseph Date : 11 – 05 – 21

    Test I. Choose the letter of the best answer. Write the chosen letter on a separate sheet of paper.
    1. How many market forms of eggs are available in the market?
    a. 2 b. 3 c. 4 d. 5
    2. One of the effects of eggs being heated is?
    a. Coagulation of fats b. coagulation of protein c. coagulation of ligament d. coagulation of meat
    3. Here are 5 uses of egg one of which is?
    a. eggs as flavor b. eggs as emulsifier c. eggs as seasoning d. eggs as tenderizer
    4. What is the optimum cooking time for eggs in the shell?
    a. 15-20 minutes b. 20-25 minutes c. 15-25 minutes d. 20-30 minutes
    5. Which form formation the peaks hold their shape, even when the bowl is being tipped?
    a. Frothy b. stiff foam c. soft d. soapy
    6. It may be bought individually, by dozen or in tray of 36.
    a. Fresh eggs b. frozen eggs c. dried eggs d. pasteurized eggs
    7. This market forms of egg is seldom used.
    a. Dried eggs b. fresh eggs c. Frozen eggs d. Pasteurized eggs
    8. Cooked in a simmering water; addition of salt and vinegar quickens the coagulation.
    a. Poached b. fried c. scrambled d. omelette
    9. Eggs that has been preserved for 100 years
    a. Century eggs b. Balut c. pidan eggs d. pickled eggs
    10. It is also known as alkalized eggs
    a. Pidan eggs b. pickled eggs c. century eggs d. balut
    11. White is completely set but the yolk is still soft and yellow
    a. Basted b. over hard c. over medium d. sunny side up
    12. Cook until the yolk is partially set
    a. Basted over hard c. sunny side up d. over medium
    13. Cook just until the white is just set but the yolk is still liquid.
    a. Basted b. over easy c. over hard c. over medium
    14. A thin film of coagulated white that cover the yolk which remain liquid.
    a. Over medium b. over hard c. sunny side up d. basted
    15. Cook until the yolk is completely set.
    a. Over medium b. over hard c. sunny side up d. basted
    16. A dessert made by milk and more egg yolk.
    a. Cake b. cassava cake c. maja blanca d. leche flan
    Test II. Circle me out”
    Instruction: Choose which tool, utensil, equipment appropriate for preparing egg. 17-24
    Zester Egg poacher Refrigerator Mixing bowl Colander Bread knife Tong

    Kettle Cabinet Shear Spatula Funnel Measuring Cup Sauce pan

    Test III. Instruction: Write True if the statement is correct and false if the statement is incorrect.

    Brgy Dela Cruz, Bamban, Tarlac 2317


    Email Address: 300990.sanroquenhs@deped.gov.ph
    Republic of the Philippines
    Department of Education
    REGION III – CENTRAL LUZON
    SCHOOLS DIVISION OF TARLAC PROVINCE
    SAN ROQUE NATIONAL HIGH SCHOOL
    BAMBAN, TARLAC

    25. Pasta should be cooked al dente, or ―to the tooth. True


    26. Lasagna must be cooked at 20 minutes. False
    27. Improper cooking and poor serving are largely responsible for unpopularity of cereal foods. True
    28. The larger and fuller the pasta shape, the longer the cooking time. True
    29. Thinning of Gel this problem is usually encountered when using acid or acid ingredients such as lemon or
    vinegar. True
    30. Starch are usually starchy pods or grains. False
    31. Cooking times differ for every shape and size of pasta. True
    32. Generally, pasta doubles or triples in weight when it is cooked. Likewise, the volume increases 2 to 2 ½ times
    during cooking. True
    33. One of the properties of starch is viscosity which is the resistance to flow of starch and modified starch paste.
    True
    34. Al dente is an Italian phrase that means ―to the tooth. True
    35. The success of cooking starch and cereal dishes depends on the proper tools and equipment used in the
    preparation of food. True
    36. Cereals grains are the most important group of crops in the world. True
    37. Rice, wheat and corn are three most cultivated cereals in the world. True
    38. Starch is the most abundant organic substance on earth. True
    39. Rice, corn, cassava, potato are some source of starch. True

    Test IV “Look in the box” Directions: Identify your answer by choosing the word in a box that describe the sentence.
    Presentation OHS Food borne Food borne Food borne Emphasis
    illness intoxication infection
    Balance Contrast White Plates 30 minutes Salted eggs Brine solution
    40. Pour the _____ into the jar making sure that all eggs are fully submerge. Brine solution
    41. It can be added to other Filipino known delicacies like puto, bibingka, siopao to add more flavor. Salted eggs
    42. The preparation time in preparing itlog na maalat. 30 minutes
    43. It is like a blank canvas that chefs can design without concern for color clashes from contrasting plate colors.
    White plates
    44. Place contrasting shapes and colors beside each other for visual appeal. Contrast
    45. Think about the plate as a whole and avoid weighting one side heavier than the other. Balance
    46. The primary ingredient in the dish should take up the most space on the plate and attract the eye. Emphasis
    47. A disease that results from eating food containing harmful microorganisms. Food borne infection
    48. A disease that is carried and transmitted to people by food. Food borne illness
    49. A cross- disciplinary area concerned with protecting and safety, health and welfare of people engaged in work
    or employment. OHS
    50. One of the parts in serving food. It should be seen in your mouth, nose and eyes.You should present your food
    in an appealing way. Presentation

    Prepared by: Checked by: Reviewed by: Noted by:

    EMMA R. URETA ARON N. NAPENAS JENNIFER L. TUAZON Dr. AMALIA D. LISING


    Teacher III, TLE Master Teacher I, TLE Head Teacher I, TLE Principal III

    Brgy Dela Cruz, Bamban, Tarlac 2317


    Email Address: 300990.sanroquenhs@deped.gov.ph
    Republic of the Philippines
    Department of Education
    REGION III – CENTRAL LUZON
    SCHOOLS DIVISION OF TARLAC PROVINCE
    SAN ROQUE NATIONAL HIGH SCHOOL
    BAMBAN, TARLAC

    Brgy Dela Cruz, Bamban, Tarlac 2317


    Email Address: 300990.sanroquenhs@deped.gov.ph

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