ST.

MARGARETTE INTEGRATED LEARNING SCHOOL

Blk. 9 Lot 11 Garnet St. Summit View Subdivision, San Rafael, Rodriguez, Rizal

1st Monthly Exam in 1st Quarter

TLE 10

Name:____________________________________________________ Score:______
Teacher:___________________________ Date:_______

I. General direction. NO ERASURES, ERASURE MEANS WRONG.

Identify what is being asked.

__________1. It is the small cup made of porcelain, heat-proof glass or pottery with a screw on top.

__________2. It is an electric appliance which steam-cooks eggs in the shell.

__________3. It is a shallow, slope-sided skillet, 6-8 inches in diameter.

__________4. It is a small container designed to hold a soft-cooked egg upright in its shell for table service.

__________5. It is a shallow, slope-sided skillet, usually 7-10 inches in diameter.

__________6. It is a sharp-pointed tool for gently pricking a very small hole in the large end of an eggshell
before hard-cooking.

__________7. It is a rack that holds one egg-sized cups over simmering water or a small colander-like form that
holds an egg as it poaches in simmering water.

__________8. It is a round band, with or without a handle, to hold a fried or poached egg during cooking.

__________9. It is a device which cuts a hand-cooked egg into neat slices with one swift stroke.

__________10. It is a deep, straight-sided dish designed for oven use. It may also serve as a casserole dish.

II. Multiple Choice. Choose the letter of the best answer.

11. It is the process of handling food in ways that are clean and healthy.

a. cleaning c. disinfectants
b. sanitation d. detergents

12. Used to remove heavy accumulations of soil often found in small areas. The abrasive action is provided by
small mineral or metal particles, fine steel wool, copper or nylon particles.

a. detergents c. disinfectants
b. sanitizers d. abrasive cleaners
13. Chemicals that are used after detergents. They are used to kill and reduce the number of bacteria and spores.

a. sanitizers c. disinfectants
b. detergents d. abrasive cleaners

14. Soap in the liquid form that washes away grease, dirt and debris from the surface. It contain surfactants that
reduce surface tensions between the soil. Examples of this include dishwashing detergent and dishwasher.
a. sanitizers c. disinfectants
b. abrasive cleaners d. detergents

15. Common household cleaning products that are suitable for toilets and floors but should not be used on food
contact surfaces and must not use as sanitizers.
a. disinfectants c. sanitizers
b. detergents d. abrasive cleaners

16. What vitamin is not present in egg?

a. Vitamin A c. Vitamin C
b. Vitamin B d. Vitamin D

17. Are fat-like substances and are essential to the structure and function of all cells in the body.
a. lecithin and cholesterol c. protein and vitamin
b. carbohydrates and dietary fiber d. fat and minerals

18. In this nutrient, it is involved in general lipid transportation in the blood and in the metabolism of
cholesterol.
a. cholesterol c. lecithin
b. minerals d. vitamins

19. Is an overall excellent source of protein.

a. eggs c. shell
b. yolk d. albumen

20. A pair of twisted, cordlike, strands of egg whites that help to anchor the yolk in the center of the egg.
a. yolk c. shell
b. chalazae d. albumen

IV. Matching Type. Match column A to column B

COLUMN A COLUMN B

21. Organic egg • very tiny, with pretty speckled shells and a delicate
flavor. Similar nutritional composition to a hen’s eggs.

22. Standard egg • these come from hens that are still very intensively
farmed but are not confined to cages.

23. Free-range eggs • these are graded according to size – small, medium, large
and extra-large or very large.

24. Chicken eggs •these are the largest of all the eggs are likely to find on
sale.
25. Bantam’s eggs • are much larger in a hen’s eggs and have a stronger
flavor.

26. Duck egg’s • these eggs are small and tasty, and usually have a white
shell. It is smaller variety of hen.

27. Hen eggs • these eggs are healthier than standard eggs but less
healthy as compared to organic eggs. Allowed to move
freely but they are fed with normal vegetables.

28. Barn eggs • these eggs are pure, natural, and healthy chicken eggs
which are sold in supermarkets and quite expensive.

29. Goose eggs • these eggs are most common chicken eggs and are the
regular eggs that are sold in the market.

30. Quail eggs • these eggs are the most popular and the most widely
consumed eggs of the world.

V. Enumeration ( Use back page )

31-37. Characteristics of Quality Fresh Eggs

31.
32.
33.
34.
35.
36.
37.

38-41. How to determine the egg freshness?

38.
39.
40.
41.

42-44. Three grades of Eggs.

42.
43.
44.

45-50. Sizes of eggs.

45. 49.
46. 50.
47.
48.

51-53. Market forms of eggs

51.
52.
53.
54-55. Give at least 2 ways how to store eggs.
54.
55.

VI. Label the parts and describe each. 56-67

VIII. Uses of Eggs

68. ____________ It helps other ingredients bind together ( eggs are used to help bind together meatballs, meat
loaf, and flour mixtures )

69. ____________ The breading on fried chicken sticks because the chicken is dipped into an egg, then a flour
or crumb mixture. The eggs help hold the crumb mixture to the food when heated during the cooking process.

70. ____________The protein in eggs will thicken when heated and become firm. If an egg is overheated or
cooked for too long of time, it will become rubbery and tough in texture. Eggs are often used in custards and
sauces to thicken the finished product.

71. ____________ It permits small globules of one liquid to be inter-dispersed in another liquid to be inter-
dispersed in another liquid. For example. MAYONNAISE.
72._____________ Eggs are added to a mixture, it helps prevent these crystals from forming. That is why
another use of eggs is the prevention of crystallization.

73. ____________ Egg is used to make a broth clear. Any unwanted particles in the broth will stick to the egg
as it coagulates in the broth. The cooked egg is then removed.

74. ____________ Helps to make a cooked product rise. When eggs are beaten, they hold air. When heat is
added, the structure will coagulate and traps the air.

AS A CLARIFIER AS A LEAVENING AGENT

AS THICKENING PROPERTIES AS A BINDER
AS AN EMULSIFIER AS A COATING AGENT
WHEN A LIQUID FREEZES, ICE CRYSTALS FORM

IX. METHODS OF COOKING EGGS

75. 78.
76. 79.
77.

X. Name some egg dishes that are usually prepared at home.

80. 83.
81. 84.
82. 85.

XI. Identify what has been asked.

86. __________ It is the outer layer of the grain.

87. __________ This is the smallest part of the grain.
88. __________ These are rich source of many essential vitamins, minerals and phytochemicals.
89. __________ It can lower the risk of coronary heart disease and slow or turn back cancers in animals.
90. __________ It reduces the glycemic index (GI) of food, which is important for people with diabetes, and helps
protect against the development of cancer cells in the colon.
91. __________ It is an odorless, tasteless white substance occurring widely in plant tissue and obtained chiefly from
cereals and potatoes.
92. __________ These are the main source of carbohydrate and play an important role in a healthy diet.
93. __________ The body can not digest this type of fiber, so it passes through the gut, helping other food and waste
products move through the gut more easily.
94. __________ This type of fiber can be partly digested and help reduce the amount of cholesterol in the blood.
95. __________ These are a great choice of starchy food, and a good source of energy, fiber, vitamins, and potassium.

XII. Draw the cereal and label it. Describe each part. 95-100.