Republic of the Philippines

Department of Education
Region I
SCHOOLS DIVISION OF ILOCOS SUR
NAGBUKEL NATIONAL HIGH SCHOOL

SUMMATIVE TEST IN TLE 10

COOKERY

I. MULTIPLE CHOICE : Directions. Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.

1. What is the other term of sieve?

a. Colander b. Funnel c. Sifter d. Strainer
2. What do we call to the smooth, rounded interior surfaces with no creases that is used for mixing
ingredients?
a. Colander b. Measuring cup c. Mixing Bowl d. Sauce pan
3. Which water is used for rinsing wares?
a. Cold water b. Iced water c. Hot water d. Warm water
4. What is the purpose of scraping and pre-rinsing ?.
a. To keep the wash water clearer longer.
b. To keep the wash water cleaner longer.
c. To keep the wash water fragrant longer.
d. To keep the wash water whiter and fragrant longer.
5. What process is use in reducing the number of harmful microorganisms that uses very hot water
or a chemical sanitizing solution?
A. Drying b. Rinsing c. Sanitizing d. Washing
6. What is the other term of egg white ?
a. Albuman b. Albumen c. Albumin d. Albumion
7. Shell is the outer covering of an egg, what do you call then the membrane under the shell ?
a. Air Cell b. Chalaza c. Shell Membrane d. Vitelline Membrane
8. Which part is the empty space of an egg ?
a. Air Cell b. Chalaza c. Shell Membrane d. Vitelline Membrane
9. What 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. Air Cell b. Chalaza c. Shell Membrane d. Vitelline Membrane
10. What covers the yolk ?
a. Air Cell b. Chalaza c. Shell Membrane d. Vitelline Membrane

11. Which of the following is the art of presenting food in an attractive way.
a. garnish b. serving c. plating d. mise en place
12. Which of the following disease contains toxins from bacteria, molds or certain plants or animals.
a. food borne bacteria b. food borne illness
c. food borne infection d. food borne intoxication
13. Which of the following disease is transmitted to people by food.
a. bacteria b. illness c. Infection d. intoxication
14. Which of the following disease contains harmful microorganisms.
a. food borne bacteria b. food borne illness
c. food borne infection d. food borne intoxication
15. A cross- disciplinary area concern protecting the safety, health and welfare.
a. OHS b. PPE c. OHPS d. First aid

II. Directions: Arrange the following techniques on how to prepare pasta before plating. Write the
letter of the correct answer on the space provided before each number.

_______ 16. A. Pasta is best if cooked and served immediately, try to cook pasta upon order.
_______ 17. B. If pasta is to serve immediately, just drain and do not rinse in Cold water.
_______ 18. C. If pasta is to be used cold in salad, it is ready to be incorporated in the recipe as
soon it has cooked.
_______ 19. D. If pasta is to be held, toss gently with a small amount of oil to keep it from
sticking.
_______ 20. E. Measure portions into mounds on trays.
_______ 21. F. Cover with plastic film and refrigerate until service time.
_______ 22 G. To serve, place the desired number of portions in a china cap and immerse in
Simmering water to reheat, drain, plate and add the sauce.

III. TRUE/FALSE Identify whether the statement is true or false. Write TRUE if the statement is
correct and FALSE if it is not.

_______ 23. The basic ingredient of White sauce is milk which is thickened with flour and enriched
with butter.
_______ 24. Veal, chicken and fish broth are chief ingredients of Veloute sauce.
_______ 25. Hollandaise is rich emulsified sauce made from butter, egg yolks, lemon juice and
cayenne.
________ 26. Garnish should not enhance the food with color, and over power it.
________ 27. Sauce play an important role in maximizing flavor, adding juiciness and improving the
mouth feel of a dish.
________ 28. Sauces can be define as any additional food items that are served with the main dish.
________ 29. Accompaniments are typically things like vegetables and side salads but they also
include sauces and relishes.
________ 30. There are two types of accompaniments the sauce and Dressing.
IV MATCHING TYPE: Choose the letter of the correct answer on the use of each tool, utensil, or
equipment.

A B
31. Oven A. used for cooking, baking, heating, or drying.
32. Sieve B. used for sifting dry ingredients like starch and flour
33. Wire Whip C. used hold an egg or contains separate device for poaching
34. Egg Poacher D. for blending, mixing, whipping eggs or batter, and for
blending gravies, sauces, and soups.
35.Offset Spatula E. used for turning and lifting eggs, pan cakes, and
meats on griddles, grills, sheet pans, and the likes
and also used to scrape and clean griddles

V 36-40 Label each tool, utensil or equipment needed in egg preparation. Write your answer in your
answer sheet.

1. 3.

2. 4.

5.

VI ESSAY ( 5pts. Each)

1. Why is egg considered one of nature’s complete food?

2. What is the importance of cleaning or sanitizing tools, utensils/ equipment in preparing

food?