FIRST SUMMATIVE ASSESSMENT IN TLE-10 COOKERY

____, 2020 | S.Y. 2020 - 2021

NAME: __________________________________________
GRADE & SECTION:_______________________________
Part I. MULTIPLE CHOICE SCORE Parent’s Signature over Printed Name
DIRECTIONS: Write the letter of the best answer. Use capital letters only

1. Which of the following guidelines and principles in washing dishes should be done first?
A. Wash B. Drain and Dry C. Scrape & Pre-rinse D. Sanitize

2. The Philippine Standard of quality for chicken eggs states that the egg is graded A if its shell
is___________
A. Clean, unbroken and normal shape
B. Clean, unbroken and slightly abnormal shape
C. Moderately stained, unbroken, slightly abnormal shape
D. Moderately stained, unbroken, may be abnormal shape

3. Which type of egg is used in the preparation of salad dressings and desserts?
A. Frozen egg B. Fresh egg C. Pasteurized egg D. Dried egg

4. Which of the following Filipino delicacies consists of a fertilized developing egg embryo that is boiled and
eaten from the shell?
A. Pickled Egg B. Century Egg C. Balut D. Chicharon

5. This is prepared by slipping shelled egg into barely simmering water and gently cooked until the egg
holds its shape.
A. Omelette B. Scrambled C. Boiled D. Poached

6. Which of the following is the result of cooking egg by stirring constantly over low heat for a soft delicate
curd and creamy texture?
A. Omelette B. Scrambled C. Boiled D. Poached

7. What type of egg is not commonly sold directly to consumers and is seldom used?
A. Pasteurized Egg B. Fresh Egg C. Frozen Egg D. Dried Egg

8. These are hard boiled eggs that are cured in vinegar or brine
A. Century Egg B. Pidan Egg C. Pickled Egg D. Balut
B.
9. What kind of fried egg is cooked slowly without flipping the egg until white is completely set but yolk is
still soft and yellow?
A. Sunny side up B. Basted C. Over Easy D. Over Hard

10. These eggs are cooked in such a way that the egg white and the egg yolk both solidify
A. Scrambled B. Omelette C. Poached D. Boiled

11. Which of the following should be added to the simmering water to hasten the coagulation of egg when
poaching?
A. Salt B. Soy Sauce C. Vinegar D. Sugar
_____27. Which of the following parts of an egg is used in making meringues?
A. Egg yolk B. Egg whites C. Shell D. Chalaza

_____28. How much time is required for soft boiled eggs?

A. 5 minutes B. 7 minutes C. 10 minutes D. 12 minutes

______29. What is the result when there is too much liquid in relation to the starch?
 A. Scorching B. Skin FormationC. Thinning of gel D. Weak gelling

_______ 30. What problem in starch can be solved by covering the starch gel with a waterproof cover?
A. Scorching B. Skin Formation C. thinning of gel D. Weak gelling

_______ 31. What problem can be avoided with starch through continuous stirring so that the starch will not settle at
the bottom of the cooking pan?
A. Scorching B. Skin formation C. Thinning of gel D. Weak gelling

_______ 32. What does FIFO stands for?

A. Fan in Fan out B. First in Fight out C. First in First out D. Fit in Fit out

_______ 33. Which of the following inhibits or delay the gelatinization of starch?
A. Salt B. baking powder C. Milk D. Sugar

_______34. Which of the following ingredients when added to early in pudding making will decrease the viscosity
and gel strength of the starch?
A. Sugar B. Salt C. Kalamansi juice D. Egg yolk

_______ 35. Which of the following starch came from the root crop cassava?
A. Corn B. Tapioca C. Potato D. Barley

_______ 36. It is the oozing of liquid gel like pudding and custard when cut and allowed to stand.
A. Viscosity B. Syneresis C. Dextrinization D. Gelatinization

_______ 37. Which of the following choices is used for measuring dry and liquid ingredients?
A. Temperature scale
B. Measuring spoons
C. Weighing Scale
D. Measuring cups

_______ 38. Which of the following equipment is used for cooking food by steaming?
A. Colander B. Steamer C. Spatula D. Pressure
Cooker

_______ 39. What kitchen equipment is used for cooking, baking, heating and drying?
A. Blender B. Refrigerator C. coffee maker D. Oven

_______ 40. Which of the following should be added to pasta to prevent clumping together when cooking?
A. Oil B. Salt C. Water D. Vinegar