GEN. RICARDO R.

PAPA MEMORIAL HIGH SCHOOL

USUSAN, TAGUIG CITY
Technology and Livelihood Education
Cookery 10
Summative Test 1st Quarter (SY 2021-2022)

Name:__________________________________________ Teacher:_________________________
Yr. & Sec.:_________________

Instruction: Read the following statements/questions carefully. Choose the letter with the correct answer.

____1. It is a broad-bladed implement bent to keep the hand off hot surfaces.
A. saucepan C. pastry brush
B. mixing bowl D. offset spatula
____2. A device with loops of stainless-steel wire fastened to a handle.
A. mixing bowl C. wire whisk
B. pantry brush D. rubber spatula
____3. It is a deep cooking pan with a handle used primarily for cooking sauce.
A. pastry brush C. wire whisk
B. saucepan D. offset spatula
____4. A kitchen equipment used for storing food at a cool temperature
A. wire whisk C. measuring spoon
B. refrigerator D. oven
____5. It used to brush the surface of pastries or cookies with egg yolk or glaze.
A. rubber spatula C. spatula
B. pastry brush D. measuring spoon
____6. Used to measure small amounts of dry and liquid ingredients
A. Offset spatula C. spatula
B. colander D. measuring spoon
____7. It is a compartment used for cooking, baking with controlled temperature
A. measuring spoon C. colander
B. oven D. refrigerator
____8. It is a perforated bowl used to drain liquid from food items.
A. refrigerator C. oven
B. colander D. wire whisk
____9. It is used to scrape off all the contents of the bowl.
A. oven C. rubber spatula
B. colander D. wire whisk
____10. It is a container used in mixing ingredients.
A. colander C. scraper
B. spatula D. mixing bowl
____11. It is used to separate course particles of flour, sugar, and other powder ingredients.
A. wire whisk C. filter paper
B. sifter D. funnel
____12. It is used for cooking meat and fish dishes with gravy and sauce.
A. mixing bowl C. plate
B. colander D. sauce pan and pots
____13. It is used for scraping off mixtures of butter, sugar, and egg from the sides of the mixing bowl.
A. brush C. rubber scraper
B. fork D. colander
____14. A small hand tool used generally in decorative works such as making garnishes.
A. channel knife C. measuring spoon
B. sifter D. wire whisk
____15. A plastic or metal container with a lid that is used for keeping dry products
A. mortar C. wire whisk
B. canister D. mixing bowl
____16. It is used for measuring dry and liquid ingredients which require a little amount
A. sifter C. measuring spoon
B. strainer D. fork
____17. It is used for separating liquids from fine or solid food particles, such as coco cream from coconut
and tamarind extract.
A. filter paper C. sifter
B. colander D. strainer
____18. It is used to separate solid particles from soup; also for stirring purposes.
A. measuring spoon C. tablespoon
B. teaspoon D. slotted spoon
____19. It is used for preparing sauces which easily get scorched when cooked directly on the stove.
A. double boiler C. griller
B. pressure cooker D. sifter
____20. It is used for tenderizing or cooking meat, chicken, and other grains or legumes.
A. oven C. stove
B. pressure cooker D. griller
____21. It is the act of removing all the visible food waste and residues from utensils, hand tools,
equipment, and surfaces.
A. cleaning C. ware washing
B. sanitizing D. mechanical dishwashing
____22. It is destroying the harmful microorganisms that are present on kitchen tools and equipment.
A. cleaning C. ware washing
B. sanitizing D. mechanical dishwashing
____23. It is the process of washing and sanitizing dishes, glassware, flatware, pots, and pans either
manually or mechanically.
A. cleaning C. ware washing
B. sanitizing D. mechanical dishwashing
____24. It is the yellow to yellow orange portion of an egg.
A. yolk C. protein
B. chaliza D. amniotic sac
____25. ______ is the ropey strands of egg that anchor the yolk at the center.
A. shell C. germinal disk
B. chaliza D. latebra
____26. Eggs contain high quality of _____.
A. carbohydrates C. proteins
B. nucleic acids D. fats
____27. _____ is a form of quality control used to classify eggs for exterior and interior quality.
A. screening C. separation
B. cherry-picking D. egg quality
____28. The two components of egg quality:
A. shell, flesh C. interior, exterior
B. on, off D. medulla, cortex
____29. The outer covering of the egg is called:
A. amnion C. germinal sac
B. egg shell D. yolk
____30. Entrance to the latebra, the channel leading to the center of the yolk is called:
A. umbilical cord C. germinal disk
B. placenta D. yolk channel
___31. A whole egg contains ____% of water
A. 65.6 C. 82.5
B. 34.4 D. 17.5
___32. Yolk contains ____% protein
A. 65.6 C. 82.5
B. 34.4 D. 17.5
___33. _____ seals the pores of the shell to reduce moisture loss.
A. germinal disk C. yolk
B. latebra D. shell
___34. An egg whose weight is equivalent to about a dozen chicken eggs
A. goose egg C. quail egg
B. duck egg D. ostrich egg

___35. Dainty, delicate eggs used most often as gourmet garnishes or salad ingredients, and are often
boiled.
A. duck egg C. goose egg
B. quail egg D. ostrich egg
___36. Bigger and more expensive than chicken eggs
A. turkey egg C. quail egg
B. duck egg D. maya egg
___37. An egg cracked and cooked in simmering water
A. poached egg C. fried egg
B. in the shell D. scrambled egg
___38. A stage in foam formation in which moistness and glossiness diasppear
A. dry foam C. stiff foam
B. soft foam D. frothy foam
___39. Addition of this substance lowers the quality of the egg’s white foam
A. salt C. acid
B. sugar D. cream of tartar
__40. _______ is cooking an egg in simmering water then added with vinegar to hasten the coagulation
A. fried C. poached
B. boiled B. scrambled
___41. Egg yolk coagulates at ____ oC.
A. 50-55 C. 65-70
B. 60-65 B. 75-80
___42. Which of the following is not the cause of greenish discoloration at the interface of the yolk?
A. reaction of iron ang hydrogen in the yolk C. prolonged cooking
B. high cooking temperature D. addition of salt
___43. Eggs beaten at _____ temperature whip better resulting in bigger volume and finer texture
A. cold C. warm
B. room D. all of the above
___44. A stage in foam formation in which cells are smaller and more numerous, whiter soft peaks are
formed when the beater is lifted
A. frothy C. stiff foam
B. soft foam D. dry foam
___45. Non-chicken eggs that do not foam well because they lack ______.
A. hydrogen sulfide C. mucin
B. protein D. iron
___46. _______ temperature is needed to cook eggs.
A. low C. moderate
B. high D. low-moderate
___47. It is an example of acid that increases the stability of foam but when added too early, delay foam
formation
A. salt C. vinegar
B. sugar D. cream of tartar
___48. Egg preparation that primarily involves frying and baking
A. moist head method C. cuddling
B. basting D. sanitation
___49. Examples under this egg preparation are boiled , poached, and cuddled eggs
A. cuddling C. moist head method
B. dry heat preparation D. basting
__50. An egg prepared by breaking an egg into small cup, called a coddler, made of porcelain or heat-
proof glass with a screw-on top, and submerging the whole coddler in simmering water until the egg is
cooked
A. poached egg B. boiled egg
B. fried egg D. coddled egg