LAGONOY HIGH SCHOOL

Lagonoy, Camarines Sur

2nd Monthly Examination
TLE - 10
S/Y 2022-2023
Name: _________________________________________ Grade & Sec: ______________October 27,, 2022

Test I – Identify (White at the back of test paper)

1. Egg 6. Seafoods.
2. Quiche 7. Cooking
3. Pasta 8. Mollusks
4. Cereals 9. Crustacceas
5. Flour 10.Soup
Test II- Fill in the blank
_______1. They have lean pink that becomes white in cooking.
_______2. It refers to any forms of sea life regarded as food by humans.
_______3. This is a type of fish that has round or oval bodies
_______4. These are found worldwide and are excellent steamed r added to soups..
_______5. .this is a method of coking that seals in the moisture, nutrients, and flavour of the
fish.
_______6. .they are found both in salt water and fresh water.
_______7. This refers to food made from mixture of flour, sometimes with eggs that are formed into
different shapes.
________8. A fine powder obtained from crushing the endosperm of the grain.
________9. It is also called as a béchamel sauce mild that has been thicken with roux.
________10. A indigenous to Mexico and is one of the most important cereal grain,meal, and flour.
________11. Egg protective coatig or mucin layer which aid in the maintenance of its freshness.
________12. This symbolize life and fertility
________13. This refers to –al dentel in pasta cookig.
________14. Eggs are prepared by breaking an egg into a small cup called a coddler.
________15. The egg is cooked until the while is set and the yolk is still soft.
Test III – True or False
_____1.. Shellfish include various species of mollusks, crustaceans, and echinoderms.
_____2. Cooking is generally understood to be the transfer of heat into food items to render these
more palatable, easier digestion, and overall speaking, to improve their bacteriological and tasteful.
_____3. Fat fish is served with sauce while lean fish are best cooked using dry heat method ofcooking.
_____4. Based on its internal skeleton structure, they are divided into two types: The Fat Fish and
The Lean Fish.
_____5. Baking is great with all kinds of fish and shellfish.
_____6. Shellfish becomes tough and dry when cooked at too high heat.
_____7. Canned fish has a long shelf life, similar to canned vegetables, fruits, and meats.
_____8. Flat Fish has a flat body structures and swims deep down in the sea in a horizontal position.
_____9. In cooking fish, the most reliable procedure involves the use of sense of sight, smell, touch.
_____10. Omega 3 found to be of great benefit in healing and preventing a whole range of physical
and mental diseases
_____11. Omelet is beaten egg, cooked, and rolled into a cigar shape or folded ito a half circle.
_____12. In cookig over easy, the egg is flipped when the whites are 70% set.
_____13. Freezing is the best storage for uncooked grains
_____14. Eggs are not cooked in microwaves.
_____15. Whole grains cereal can provided additional fiber.
_____16. Cereal are ot used to make alcoholic veberages.
_____17. Animals feeds are purely made of flour.
_____18. Hardboiled egg is cooked for 3 to 4 miutes.
_____19. Ucooked grains are tough and may be indigestible.
_____20. In cookig pasta, oil should be added or included whe boiling.
Test IV - Enumeratios
1 – 4 Types of Ribbons Pasts
5 – 8 Kind of Soup
9 – 12 Cooking methods of Seafoods
13 – 20 Different varieties of sauces
G O O D L U C K