SUPANG- DATAG NATIONAL HIGH SCHOOL

Datag East, Caramoran, Catanduanes

SUMMATIVE TEST
TLE 10- COOKERY

DIRECTION: Match column A to column B.

It is a form of quality control used to classify eggs for its quality.

A. scrutinizing B. cleaning C. sizing D. grading

This is a small white spot on the surface of the yolk that is present even if the egg is infertile.

A. Membrane B. Germinal disc C. Chalaza D. Air Cell

It anchors the yolk in place in the center of the thick white.

A. Membrane B. Air Cell C. Chalaza D. Germinal disc

Which of the following parts of an egg is produced by the oviduct and consist of four alternating layers of thick and thin
consistencies.

A. Air cell B. Albumen C. Chalaza D. Yolk

The unit for describing egg freshness, based on the thickness of the albumen.

A. Haugh B. Liter C. Centimeter D. Inches

Which of the following market forms of eggs is seldom used in cooking?

A. Frozen egg B. Fresh egg C. Dried egg D. Shelled egg

Kind of egg dish that is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg
holds its shape.

A. Fried B. Poached C. Scrambled D. Soft-boiled

Which of the following is true in plating egg dishes?

A. Choose serving dish small enough to let each food item stand out

B. Play with color and texture

C. Protein dish should cover half of the plate

D. Use even numbers in setting the dish.

It is the egg ‘s outer covering which accounts for about 9 to 12 % of its total weight depending on egg size.

A. Chalaza B. Germinal disc C. Shell D. Yolk

This is the entrance of the latebra, the channel leading to the center of the yolk.

A. Chalaza B. Germinal disc C. Shell D. Yolk

It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the egg. A. Chalaza
B. Germinal disc C. Shell D. Yolk