Saint Thomas Development Academy of Bulacan Inc.

Km.37 Pulong Buhangin Sta. Maria Bulacan

PRELIMINARY EXAMINATION FOR THE FIRST QUARTER
TECHNOLOGY AND LIVELIHOOD EDUCATION 8

Name: ___________________________________________ Rating:____________

Grade & Section:___________________________________ Date:_____________

I. Put a check (/) on the blank if the characteristic of an entrepreneur should strengthen to
be successful and (X) if it is not to be strengthened.
____ 1. Innovative
____ 2. Hardworking
____ 3. Good in human relations
____ 4. Committed
____ 5. Persistent
____ 6. Opportunity seeker
____ 7. Pessimistic
____ 8. Risk-taker
____ 9. Visits the workplace once in a while
____10. Knowledgeable

II. Encircle the letter of the correct answer.

1. Refers to gathering, weighing, organizing, and preparing of all needed tools and ingredients
before the actual cooking.

a. Mise en place b. Misse en place c. Mise en placee

2. A perforated bowl of varying sizes made of stainless steel, aluminum plastic, used to drain, wash
or cook ingredients from liquid.

a. Sieve b. Wire whip c. Colander

3. A small hand tool used generally in decorative works such as making garnishes.

a. Pastry Brush b. Spoons c. Rubber spatula

4. A device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing,
whipping eggs or batter, and for blending gravies, sauces and soups.

a. Spoons b. Rubber spatula c. Wire whip or whisk

5. A broad flexible plastic or rubber scraper, that is rectangular in shape with a curve on one side.

a. Pastry brush b. Rubber spatula c. Spoons

6. A miniature bain marie with an upper dish containing indentations each sized to hold an egg or
contains separate device for poaching.
 a. Sauce pan b. Mixing bowl c. Egg poacher

7. Deep cooking pan with handle used primarily for cooking sauce.

a. Sauce pan b. Omelet pan c. Mixing bowl

8. A chamber or compartment used for cooking, baking, heating, or drying.

a. Electric mixer b. Oven c. Toaster

9. Bladed implement bent to keep the hand off hot surfaces. It is used for turning and lifting eggs,
pan cakes and meats on griddles, grills, sheet pans.

a. Offset spatula b. Spoon c. Rubber spatula

10. These containers have smooth, rounded interior surfaces with no creases to retain some mixture
and is used for mixing ingredients.

a. Measuring spoon b. Mixing bowl c. Spoons

11. Kitchen appliance where you store food at a cool temperature.

a. Refrigerator b. Oven c. Blender

12. A small implement used to brush the surface of unbaked pastries or cookies with egg white, egg
yolk or glaze.

a. Pastry brush b. Omelet pan c. Spoons

13. Process of washing and sanitizing dishes, glassware, flatware, and pots and pans either
manually or mechanically.

a. Mechanical dishwashing b. Ware washing c. Wear washing

14. A kitchen utensil used for measuring liquid or bulk solid cooking ingredients such as flour and
sugar.

a. Sauce pan b. Measuring cup c. Measuring spoon

15. This is the empty space between the white and shell at the large end of the egg which is barely
existent in newly laid eggs.

a. Air cell b. Albumin c. Chalaza

16. This is the entrance of the “latebra”, the channel leading to the center of the yolk.

a. Membranes b. Yolk c. Germinal disc

17. This is the ropey strands of egg white at both sides of the egg, which anchor the yolk in place in
the center of the thick white.

a. Membrane b. Chalaza c. Chalasa

18. The egg’s outer covering, accounts for about 9 to 12% of its total weight depending on egg size.

a. Shell b. Yolk c. Egg

19. Serves as food source of embryonic development.

a. Egg b. Yolk c. Air cell

20. The main protein of egg yolk is _____________.

a. Vitelline b. Latebra c. Egg white

III. Give five important nutrients of eggs.

1. __________________________________________.

2. __________________________________________.

3. __________________________________________.

4. __________________________________________.

5. __________________________________________.

Give five pointers in practicing mise en place in the preparation of egg dishes.

6. _________________________________________.

7. _________________________________________.

8. _________________________________________.

9. _________________________________________.

10. ________________________________________.

Good luck and God bless!!!