Republic of the Philippines

Department of Education
Caraga Administrative Region
Division of Agusan del Sur

Afga National High School

Afga, Sibagat, Agusan del Sur
Learning Competency No. of No. of Easy Location Average Location Difficult Location
Hours Items (60%) of Items (30%) of Items (10%) of Items

Recognize the following tools 5 8 5 1-5 2 6-7 1 8

and utensils used in preparing
egg dishes
Identify variety of eggs dishes 7 10 7 9-15 3 17-18 1 19

Give the following uses of 10 14 8 20-27 4 28-31 2 32-33

eggs

Label the different types of 4 8 4 34-37 2 38-39 1 40

fried eggs

Total 40 40 24 11 5
Table of Specifications (TOS) in TLE

Prepared by:

LEA BANZUELO ANDUJAR

SST-1
NOTED BY:

ALMER O. CALE PEDRO C. CILLO JR.

PRINCIPAL II-JHS SHS-PRINCIPAL
 Republic of the Philippines
Department of Agusan del Sur
CARAGA Administrative Region
Division of Agusan del Sur
AFGA NATIONAL HIGH SCHOOL
SUMMATIVE Test for SHS-TVL

NAME________________________________________________GRADE/SECTION: ____________________

Direction: Read and follow the instructions carefully, avoid erasures.

Recognize me?

Below are the following images of tools and utensils in preparing egg dishes

1.

2.

3.

4.

5.

6.

7.

8.
For 9-19 – Multiple choice
9. Which of the following raises coagulation temperature producing softer, weaker gel when added to
egg used in culinary?
a. Alkali c. sugar
b. Salt d. Vinegar
10. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently
cooking until the egg holds it shape?
a. Fried eggs c. Scrambled egg
b. Poached eggs d. Soft boiled egg
11. Which kind of dish is prepared by cooking for about 9 to minutes?
a. Hard boiled egg c. soft boiled egg
b. Poached egg d. coddled egg
12. This may be served sunny side up or maybe basted, calls perfectly fresh eggs, the correct level an
appropriate amount of cooking oil and a deft hand.
a. Fried egg c. soft boiled egg
b. Hard boiled egg d. omelet
13. This can be cooked for 6 to 7 minutes only?
a. Soft boiled egg c. hardboiled egg
b. Sunny side up d. omelette
14. Do not flip, add a few drops of water to pan and cover to steam cook the top.
a. Sunny side up c. basted e. over easy
b. Over medium d. over hard
15. Cook slowly without flipping until white is completely set but yolk is still soft and yellow. Heat must be
low or bottom will toughen or burn before stop is completely set.
a. Sunny side-up c. basted e. over easy
b. Over medium d. over hard
For 15-16- enumerate ingredients in preparing egg dishes
16. _____________________________________
17. _____________________________________
18. _____________________________________
19. _____________________________________

For 20-27 Uses of eggs

20._______________________________________
21. ______________________________________
22. ______________________________________
23.______________________________________
24.______________________________________
25.______________________________________
26.______________________________________
27.______________________________________
28.______________________________________
29.______________________________________

For 30-34- Physical Structure and Composition

Instruction: Encircle the correct letter only
30. This is the entrance of latebra, the channel leading to the center of the yolk.
a. chalaza c. shell
b. germinal disc d. yolk
31. It is the egg’s outer covering which accounts for about 9 to 12% of its total weight depending on egg size.
a. chalaza c. shell
b. germinal disc d. yolk
32. It is the yellow-orange portion which makes up to about 33% of the liquid.
a. chalaza c. shell
b. germinal disc d. yolk
33. Egg is indeed one of nature’s complete food. It contains high quality of protein with all the essential of
amino acids except what vitamin?
a. Vitamin c c. Vitamin B complex
b. Vitamin D d. Vitamin E
34. 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. Chalaza c. shell
b. Germinal disc d. yolk

For 36-40 label the following fried eggs