BUDLA-AN INTEGRATED SCHOOL

Budla-an, Cebu City

FIRST QUARTER ASSESSMENT IN COOKERY 10

Name: _________________________________________ Gr. & Section: _______________ Date: ___________ Score: ________

MULTIPLE CHOICE. Read each item carefully and encircle the letter of the most appropriate answer.

1. Mrs. Baltazar is good in making different art crafts. She wants to sell some of her finished works but wonders whether the people will buy it
or not. Despite the worries that she has, she still posted it online and happy after knowing that many people like and buy her products. Out of
her skill/talent, she gained profit. Based on this situation, Mrs. Baltazar is considered as a/an ____________.
A. Business B. Entrepreneur C. Business-minded D. Chief Executive Officer
2. Characteristics of entrepreneurs that see to it that the business meets or exceeds existing standards of excellence and exerts
efforts to improve past performance and do things better.
A. Commitment to work contract C. Persuasion and networking
B. Demand for efficiency and Quality D. Systematic planning & monitoring
3. Entrepreneurs develop and use logical, step-by-step plans to reach their goals.
A. Commitment to work contract C. Persuasion and networking
B. Opportunity seeking D. Systematic planning & monitoring
4. Entrepreneurs update themselves with new information about their customers, the market, suppliers, and competitors. This is
rooted in their innate sense of curiosity.
A. Goal setting B. Persistence C. Information seeking D. Risk taking
5. Entrepreneurs are known for taking calculated risks and doing tasks that are moderately challenging.
A. Goal setting B. Persistence C. Information seeking D. Risk taking
6. The residents of Barangay Budla-an find it hard to buy mineral water due to the distance from Talamban to the said barangay. With this,
Anna built her own water refilling station in Barangay Budla-an. What competency is shown by Anna?
A. Commitment to work contract C. Persuasion and networking
B. Opportunity seeking D. Systematic planning & monitoring
7. Entrepreneurs do their best to satisfy customers and to deliver what is promised. They accept full responsibility for problems
when completing a job for customers.
A. Commitment to work contract C. Self-confidence
B. Persuasion and networking D. Systematic planning & monitoring
8. Sheila is happy to finally finish her first ever designed clothes. She produced 50 pieces as a start of her small business. She
believes that all the clothes will be sold out in just a month for she knows how good her products are. What Personal
Entrepreneurial Competency is shown in this situation?
A. Persistence B. Goal setting C. Self-Confidence D. Persuasion and Networking
9. Ralph was looking for a job as a chef in a restaurant. After many applications, he always got rejected. However, he never gives up and still
strives hard to look for a job. Eventually, he got accepted in one of the best restaurants in the Philippines.
A. Self-Confidence B. Commitment to work contract C. Persistence D. Risk-taker
10. Miggy invested her savings to her friend who just started a new business. She would like to support her friend who asked for
help to start the business.
A. Risk taking B. Demand for Efficiency & Quality C. Self-confidence D. Information Seeking
11. It is the “way of life”, to groups of people, meaning the way they do things.
A. Culture B. Demography C. Location D. Risks
12. It is the information about the number of people living in the area, their age, family size, socio-economic status (rich or poor),
gender, and religion.
A. Natural & Physical Environment C. Government regulations
B. Technology D. Demography
13. It is the careful use of money, land, labor, and other resources that include energy, entrepreneurship, information,
management, and time.
A. Culture B. Economy C. Clustering D. Demography
14. These are the positive factors that contribute to the favorability of a business opportunity.
A. Strengths B. Weaknesses C. Opportunities D. Threats
15. These are considered as the negative factors that are beyond the control of the business.
A. Strengths B. Weaknesses C. Opportunities D. Threats
16. Gab is practicing for a cooking contest. To present his dish attractively, she tried different plating techniques and use a
___________ to form some curly peel of fruits and vegetables.
A. Channel Knife B. Colander C. Pastry Brush D. Sieve
17. A utensil consisting of a wire or plastic mesh held in a frame, used for straining solids from liquids.
A. Channel Knife B. Colander C. Pastry Brush D. Sieve
18. Andi would like to spread some butter into her steak to add moisture to her dish. What cooking utensil should she use?
A. Channel Knife B. Colander C. Pastry Brush D. Sieve
19. What kitchen equipment that is an enclosed compartment for heating, baking, roasting foods, or drying.
A. Electric Mixer B. Measuring Cup C. Mixing Bowl D. Oven
20. A tool used for mixing ingredients that are powered by electricity.
A. Electric Mixer B. Measuring Cup C. Mixing Bowl D. Oven
21. Which of the following tools used when poaching eggs?
A. Egg Poacher B. Offset Spatula C. Omelet Pan D. Wire Whisk
22. Amelia would like to measure some milk for her smoothie. What kitchen utensil should she use?
 A. Measuring spoons B. Dry Measuring Cup C. Mixing Bowl D. Liquid Measuring Cup
23. The following are kitchen tools/utensils used for measuring ingredients, EXCEPT:
A. spatula B. measuring spoons C. measuring cups D. weighing scale
24. A cooking pan that is usually slightly sloped on the side to make it easier to flip an omelet.
A. Egg Poacher B. Offset Spatula C. Omelet Pan D. Wire Whisk
25. Most homemakers preferred to use it especially in whipping sauces and butter in pans.
A. Egg Poacher B. Offset Spatula C. Omelet Pan D. Wire Whisk
26. It has a small handle and is made of rubber or plastic and can be used for scraping hot surface of a bowl.
A. Egg Poacher B. Rubber Spatula C. Offset Spatula D. Wire Whisk
27. Who introduced the 5S principle?
A. English B. Filipinos C. Japanese D. Japan
28. It is the condition where high standard of good housekeeping is maintained so that there is no dust and rust anywhere.
A. Sort B. Systematize C. Sweep D. Sanitize
29. Which of the following is practiced when your colleagues decide with you of which things to put into account on the flow of
your work?
A. Sort B. Systematize C. Sweep D. Sanitize
30. Conducting hazard assessment to a workplace should be done_______.
A. during working hours B. after working hours C. before working hours D. all of the above
31. Observing good housekeeping ________________.
A. prevents fire C. both a and b
B. makes for easy location of tool and materials needed D. none of the above
32. In dealing with accidents, the first thing to do is to_________________.
A. stay calm and study the situation C. call the attention of your teacher
B. apply first aid D. all of the above
33. Accidents can be prevented _____________.
A. right attitude towards works C. thru proper cares and maintenance of tools and equipment
B. if you have enough knowledge about safety practices D. all of the above
34. When an injury occurs, how soon should it be treated?
A. after class hours B. immediately C. both a and b D. later
35. It is simply the application of workable principles that increases the awareness and ability of the workers to be more
productive and efficient without sacrificing their safety and the product quality.
A. Occupational Health & Safety B. Risk Management C. Work Procedure D. Work Simplification
36. This is the empty space between the white and shell at the large end of the egg which is barely existent in newly laid egg.
A. Shell membrane B. Air Cell C. Albumen D. Germinal Disc
37. This is the ropey strands of egg white at both sides of the egg, which anchor the yolk in place at the center of the thick white.
A. Yolk B. Vitelline membrane C. Chalaza D. Shell
38. The following are the interior aspects to be considered in egg grading, EXCEPT:
A. Air cell B. yolk C. shell D. egg white
39. Which of the following nutrients is essential for building and repairing muscles, organs, skin, hair, and other body tissues,
needed to produce hormones?
A. Iron B. Vitamin B C. Folate D. Protein
40. This helps maintain healthy skin and eye tissues; assist in night vision.
A. Vitamin A B. Vitamin B C. Vitamin C D. Vitamin D
41. Which of the following market forms of eggs that may be purchased individually, by dozen, or in trays of 36 pieces?
A. Frozen Eggs B. Fresh Eggs C. Dried Eggs D. All of the above
42. How long does it take to cook a soft-coddled egg in a simmering water?
A. 30 seconds B. 5-10 minutes C. 3-4 minutes D. 20 minutes
43. This type of fried egg needs to be flipped over and cooked just until white is just set but the yolk is still liquid.
A. Over easy B. Over Medium C. Over hard D. Super Easy
44. This way of cooking fried eggs can be made in two ways: the egg can be stirred constantly over low heat for a soft delicate
curd and a creamy texture or stirred less frequently as they cook for larger curd and a firm texture.
A. Sunnyside up B. Omelet C. Boiled egg D. Scrambled egg
45. This stage in foam formation of eggs will have peaks hold their shape; when bowl is tipped, it holds, moist and glossy.
A. Frothy B. Soft Foam C. Stiff Foam D. Dry
46. What do you call to a disease that is carried and transmitted to people by food?
A. Foodborne illness B. Foodborne infection C. Foodborne intoxication D. All of the above
47. It is a disease that results from eating food containing toxins from bacteria, molds or certain plants or animals.
Foodborne illnessB. Foodborne infection C. Foodborne intoxication D. All of the above
48. It is a disease that results from eating food containing harmful microorganism.
A. Foodborne illness B. Foodborne infection C. Foodborne intoxication D. All of the above
49. The following are common causes of outbreaks of foodborne illness, EXCEPT:
A. Failure to properly refrigerate food C. Infected employees/workers because of poor hygiene practices
B. Failure to thoroughly heat or cook food D. Foods prepared just before the serving time
50. How many numbers of food items be placed in a plate for presentation?
A. 3 B. 4 C. 6 D. 8