Tunggol National High School

1st Quarterly Examination in TLE-10

Name: Date:

Grade & Section: Score:

Test I. Identification. Identify the words correctly. Choose your answer inside the box as shown below.

Soup Clarifying Hard Fried

Clear Soup Olla Podrida Buoyancy
Purees Blending Omelets
French Onion Soup Straining Eggs
Sinigang Soup Whisking
Chopping Grating
Simmering Bouillabaisse
Mixing Sunny Side-up

1. It should always be cooked at a low temperature.

2. The tendency of body (egg) to float when submerged in the fluid.
3. It is a popular item when a menu is offered.
4. What is French word for mashed?
5. What is the most popular and simplest of all French soup?
6. The yolk is yellow and well-rounded. There should be no brown edges for the white, which should be firm.
7. The white and yolk are firm and rubbery.
8. It is considered as “gentle cooking”.
9. Cutting food into pieces.
10. Combining ingredients together.
11. A method of preparing sauces that is mixing two or more ingredients by using a food processor.
12. Another method of preparing sauces is pouring the sauce into a strainer called _____.
13. Beating and whipping ingredients together is called____method for preparing sauce.
14. What is a method of preparing a sauce that reduces a large piece of food to coarse or fine threads?
15. A classification of soup that is thin and full of flavor.
16. A famous soup from France and New Orleans.
17. A famous soup of Spain.
18. A famous soup in the Philippines.
19. What do you call removing all sediments, so the soup is clear and sparkling?
20. This is usually folded when served plain or with a filling.

Test II. Matching type. Match column A with column B. Write the letter of the correct answer on the space provided before the number item.

COLUMN A COLUMN B
a. The style of fried egg that is flipped and the yolk is still
1. Sauce runny.
2. Over easy b. Another name of raw vegetables
3. Over hard c. Adds flavor to the food served
4. Over medium d. The egg is flipped, and the yolk is cooked hard
5. Crudites e. Jumbo eggs weighs ___ grams per dozen.
6. Raw vegetables f. The egg is flipped and the yolk is only slightly runny
7. 850 grams g. It is called the uncooked vegetable
8. 560 grams h. A small egg weighs ___ grams per dozen
9. 840 grams i. An extra-large size of eggs weighs ___ grams per dozen
10. 650 grams j. Medium eggs weighs ____ grams per dozen

Test III. True or False. Write true if the statement is correct. Write
false if the statement is wrong. Write your answer on the space
provided.

1. The quality of the egg matters to the outcome of the egg

dish.
2. Preparing the ingredient should be done ahead of time.
3. In cooking egg dishes, time is not important.
4. You can break the eggs however you want it.
5. Egg dishes are good source of nutrients.
6. Garnish must be edible and enhance the food.
7. Dinner plate is used only for dinner.
8. Never play with color. There should only be one color
when presenting a dish
9. In purchasing eggs, we should buy dirty eggs because it
is fresh from the poultry.
10. Salad bowl is commonly round in size ranges from 20-
22 cm.
11. We can use radish and onions as our garnish.
12. In transporting, we can use ice or cold packs.
13. A criterion is an assessment tool that clearly indicates
achievements criteria of student works.
14. Dishes, utensils, and equipment should be left
unwashed.
15. Washing of hands properly at the beginning and
throughout the laboratory.