Simon Lada National High School

First Periodical Test

COOKERY 10
Name: _______________________________________________ Year & Sec.________ Score:_______

Test 1.Direction: Read and understand each questions/ situations carefully, then write the letter only of the correct
answer on the space provided.

1. If the entrepreneur prefers tasks which provide him some challenges, then he has a competence of being….
a. Risk taker b. goal setter c. opportunity – seeker d. committed
2. Which of the ff. are classified as Achievement cluster.
a. Systematic monitoring c. information seeking
b. Risk Taking d.goal setting
3. If the Entrepreneur plans out the accomplishment the accomplishment of tasks, then he has a competence
of being….
a. Risk taker c.goal setter
b. Opportunity seeker e. committed
4. Entrepreneur who generates ideas and images in order to come up to solution to problems are…..
a. risk taker b. goal setter
c. opportunity –seeker d. committed
5. Which of the ff. is done to decorate the food w/ colorful as veg. leaves or fruits in presenting/ serving dish.
a. saute b.cut & fold c. garnish d. braise
6. How to protect foods from food borne disease in the food service?
a. Wash hands w/ soap in clean water before handling and serving foods to the costumers
b. Wash hands w/ soap and water in a basin before handling and serving foods to the patron
c. Wash hands w/ soap and running water before handling and serving foods to the patron
d. Wash hands w/ soap and clean water after handling and serving foods to the costumers
7. The application of measures to make environmental conditions favorable to health is refer as…..
a. Safety precaution b. Disease prevention
c. injury free d. sanitation
8.It is done to remove the skin by stripping off the outer layer or covering of the foods w/ the use of hands.
a. boiling b. blanching c. peeling d. paring
9. The stage of the business, the owner manager is busy looking for funds, costumers materials, and equipment.
He has no time fo planning.
a. unplanned stage b. budgeting system
c. annual planning d. strategic planning stage
10. The business enterprise become bigger, long range, planning is needed.
a. annual planning b. strategic planning
c. budgeting system d. unplanned stage
11. This is the food to military men . It is usually uses the tray line service soldiers.
a. Fast food establishment b. Military canteens
c. Catering service d. commercial cafeterias
12. This is mobile food service. Food is prepared in the kitchen at the transported and serve in the place by the
client.
a. commercial cafeteria b. catering service
c. ice cream parlor d. full service restaurant
13. Diner used to exposed for three kinds of food Filipinos, Chinese and continental
a. a wide large of international
b. disposable tableware
c. high tech entertainment
d. specialty food outlets
14. This pertains to the no. of people living in the area. These are invaluable information that can help improve
the marketing strategy .
a. government regulations
b. culture
c. demography
d. natural and physical environment
15. Promising entrepreneurs usually start w/ selling product that are homed cooked or prepared in ones kitchen
a. Take out/ home delivery
b. retail food service
c. health food business
d. small homed based business

16. Dried foods should be stored in cool dry areas. Recommended storage times for dried foods range from:
a. 5 months to 2 years b. 4 months to 1 year
c. 6 months to 1 year d. 1 year to 2 years
17. All employees from the lowest to the level in organization who render services to the establishment is refer
as….
a. chef cook b. manpower c. owner d. administrator
18. The ff. are the advantages of iodine chemicals as sanitizer except
a. less irritating to skin
b. not affected by hard water
c. effectiveness decrease greatly
d. form brown color that indicates skin
19. This involves looking ahead and making important decisions in advance .
a. organizing
b. staffing
c. delegating
d. planning
20. It is done using heat, radiation or chemical.
a. cleaning b. heating c. sanitizing d. cooking

Test II. Read the sentences carefully. Choose your answer from the box. Write your answer before the number.

a. Scramble i. over easy q. thick albumen

b. Poaching j. cookery r. thin albumen
c. Soft boiled k. soft boiled s. 373 mg.
d. Shirred l. frying t. 337 mg
e. Scrambled m. baking u. blend
f. Sunny side up n. chicken eggs v. abrasive cleaners
g. Hard boiled o. ducks eggs w. marinate
h. Omelet p. glaze x. solvent cleaners

1. Eggs that have been beaten and then cooked quickly in a frying pan
2. Fried egg that is flipped and cooked yolk side down only.
3. Egg that have been removed from their shell an cooked in a hot liquid.
4. Cooking in a liquid at a temp. of 200 degrees Fahrenheit
5. To cook egg while stirring together white and yolk.
6. Eggs that have been baked in a ramekin.
7. Raw egg white and yolks are beaten together and then cooked in a skillet
8. Are widely used in many types of dishes, both sweet savory many baked goods.
9. Egg cooked in boiling water only to the point at w/c the eggwhites are but the yolk is still liquid.
10. The process of cooking in hot fat or oil
11. Cholesterol content of eggs.
12. Major sources of egg riboflavin, and protein.
13. Use periodically on surface where grease has burned on
14. Use these cleaners to remove heavy accumulate.
15. To combine all ingredients thoroughly until very smooth is refer as...