Republic of the Philippines

Department of Education
Region III
Schools Division of Bulacan
BATIA HIGH SCHOOL
c. presentation d. OHS
PRE - TEST FOR TLE 10 _____13. Which of the following does NOT belong to the
COOKERY 10 group?
a. natural starch b. modified starches c.
Name: ___________________Date: ____________ purified starch d. gelatinization
Grade & Section: _______________Score: ___________ _____14. Refers to the starches as originally derived from its
plant source.
I. MULTIPLE CHOICE. Choose the letter of the correct a. natural Starch b. modified Starches c.
answer. Write your answer in the space provided before purified starch d. viscosity
the number. _____15. This problem is usually encountered when using
acid or acid ingredients such as lemon or vinegar.
_____1. What is a small hand tool used generally in decorative a. thinning of gel b. weak gel c.
works such as making garnishes? skin formation d. scorching
a. offset spatula b. channel knife _____16. This can be avoided by temperature control and
c. colander d. pastry brush constant stirring, so the starch granules do not settle at the
_____2. This is the empty space between the white and shell bottom of the cooking pan.
at the large end of the egg which is barely existent in newly a. raw starch flavor b. weak gel c.
laid egg. scorching d. thinning of gel
a. shell b. egg white _____17. What is the best time for cooking lasagna?
c. air cell d. chalaza a. 10 minutes b. 6 minutes c. 8
_____3. What kitchen utensil used for measuring liquid or minutes d. 15 minutes
bulk solid cooking ingredients such as flour and sugar? _____18. This means the cooking should be stopped when the
a. omelet pan b. measuring cup c. pasta still feels firm to the bite, not soft and mushy.
mixing bowl d. oven a. linguine b. al dente c. rigatoni
_____4. The egg’s outer covering, the shell, accounts for d. ziti
about 9 to 12% of its total weight depending on egg size. _____19. What does FIFO stands for?
a. shell b. germinal disc a. Fan In Fan On b. First In Fight Out c. First In
c. yolk d. membranes First Out d. Fit In Fit Out
_____5. May be purchased individually, by dozen or in trays _____20. Does not have to be thawed before it is cooked. Just
of 30 pieces. These are most often use for breakfast cookery. place the pasta into boiling water and reheat it. It will need to
a. fresh eggs b. frozen eggs c. cook a little longer than unfrozen pasta.
dried eggs d. egg substitute a. dry pasta b. cooked pasta c.
_____6. Are usually made from high-quality fresh eggs and fresh pasta d. frozen pasta
are excellent for use in scrambled eggs, omelets, French toast, _____21. It is a classification of starches that have been
and in baking. altered physically or chemically.
a. fresh eggs b. frozen eggs c. a. native b. modified
dried eggs d. egg substitute c. purified d. amylose
_____7. Are used in preparations such as salad dressings, _____22. It is a polysaccharide made up of hundreds or even
eggnog, or desserts, where the traditional recipe may have thousands of glucose molecules joined together.
indicated that the eggs should be raw. a. amylose b. starch
a. pasteurized eggs b. frozen eggs c. dried c. amylopectin d. purified
eggs d. egg substitute _____23. The resistance to flow; increase in thickness or
_____8. May be entirely egg-free or may be produced from consistency.
egg whites, with dairy or vegetable products substituted by a. viscosity b. gelatinization
yolks. These substitutes are important for people with c. retrogradation d. granule
reduced-cholesterol diet requirement. _____24. Which of the following does NOT belong to the
a. pasteurized eggs b. frozen eggs c. dried group regarding the functional properties of starches?
eggs d. egg substitute a. binders b. package c. moisture
_____9. Prepared by slipping shelled eggs into barely retainer d. hydrolysis
simmering water and gently cooking until the egg holds its
_____25. Which of the following does NOT belong to the
shape.
group of dried noodles and pasta?
a. poached eggs b. fried eggs
a. miki b. linguini c. niacin
c. scrambled eggs d. omelets
d. spaghetti
_____10. Which of the following desirable qualities of fried
_____26. It is made of wheat, oats, corn, rice, rye, and barley
eggs does NOT belong to the group?
often considered as breakfast foods.
a. glossy b. moist c. tender
a. crackers b. cereals c.
d. well done
_____11. A disease that is carried and transmitted to people by puddings d. cheese
food. _____27. It is gelatinized cornstarch dispersion that is likely to
a. food-borne illness b. food-borne infection c. food-borne break; the granules broke apart due to stirring
intoxication d. Microbiology a. kind & amount of starch b. endpoint temp c.
_____12. Is done to maintain the quality of food, prolong the stirring amount & type d. heating rate
shelf-life, maintain an adequate supply of food, and ensure its _____28. The faster starch-water dispersion is heated; the
safety for consumption. thicker it will be at identical endpoint temperature.
a. cold storage b. storage

Northville V, Batia, Bocaue, Bulacan

306729@deped.gov.ph
 Republic of the Philippines
Department of Education
Region III
Schools Division of Bulacan
BATIA HIGH SCHOOL
a. kind & amount of starch b. endpoint temp c. ______43. It is the oozing of liquid from gel when cut &
stirring amount & type d. heating rate allowed to stand.
_____29. It is the result if there is too much liquid in relation a. dextrinization b. hydrolysis
to the starch c. syneresis d. starches
a. thinning of gel b. scorching c. ______44. This problem is usually encountered when using
weak gel d. raw starch flavor acid ingredients such as lemon or vinegar.
_____30. Which of the following does NOT belong to the a. Weak gel b. skin formation
group of functions of starch? c. thinning of gel d. scorching
a. gelling b. stabilizing c. ______45. Which of the following does NOT belong to the
coloring d. heating rate group?
_____31. It means the cooking should be stopped when the a. bow ties b. wagon c.
pasta still feels firm to the bite, not soft & mushy. rotini d. canape
a.al dente b. overcooked c. ______46. What is the suggested time to cook lasagna pasta?
undercooked d. moisture content a. 7 minutes b. 11 minutes c. 15
_____32. How long does it take to cook the lasagna pasta? minutes d. 20 minutes
a. 8 minutes b. 10 minutes c. 11 ______47. It is referring to the arrangement of food on the
minutes d. 15 minutes plate dressed with sauce or topped with garnishing.
_____33. How long does it take for bow ties and wagon pasta a. proper storage b. First In, First Out c.
to cook? plating d. starch and cereal
a. 8 minutes b. 10 minutes c. 11 ______48. It does not have to be thawed before it is cooked,
minutes d. 15 minutes just place into boiling water, and reheat it.
_____34. Which of the following does NOT to the group in a. frozen pasta b. fresh pasta c. safe
food preparation & cooking? temperature d. cooked pasta
a. Check expiry dates of food commodities bought ______49. This means the cooking should be stopped when
& those in stock the pasta still feels firm to the bite not soft & mushy.
b. Used iodized salat as a must salt-seasoned a. al dente b. starch & cereal c.
preparation lasagna d. fettuccine
c. Cover the food properly ______50. What is the suggested time to cook spaghetti pasta?
d. Do not practice segregation of materials a. 7 minutes b. 10 minutes c. 14
_____35. Thicker pasta shapers, such as fettucine, work well minutes d. 21 minutes
with what?
a. heavier sauces b. chunkier sauces c. thin
sauces d. good for soups Prepared by: Noted by:
_____36. It refers to the arrangement of food on the plate
dressed with a sauce or topped with garnishing JUAN PAULO G. BERNARDO IRENE S. VELASCO
a. proper storage b. plating c. FIFO TLE Teacher Principal I
d. chips & dips
_____37. Pasta is best if cooked & served immediately. Try to
cook pasta upon order. Checked by:
a. True b. False c. Maybe
d. None of the above JERALDO UBALDO
_____38. If pasta is to be served immediately, just drain and TLE Coordinator
do not rinse in cold water
a. True b. False c. Maybe
d. None of the above
_____39. Improper storage causes the pasta to become moist,
which leads to mildew.
a. True b. False c. Maybe
d. None of the above
_____40. Pour the noodles into a colander. Allow as much
moisture as possible to drain. Noodles left in standing water
become overly soft & mushy.
a. True b. False c. Maybe
d. None of the above
_____41. It is used for separating liquids from fine or solid
food particles, such as coco cream from coconut & tamarind
extract.
a. kettle & rice cooker b. tongs
P c. blending fork d. strainer
______42.
i It is used for cooking meat & fish dishes with
gravy
c & saucepan.
a. saucepan & pots b. sifter c.
t tongs d. measuring cups
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Northville V, Batia, Bocaue, Bulacan
1 306729@deped.gov.ph
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