KDepartment of Education

Region VI-Western Visayas

SCHOOLS DIVISION OF CAPIZ
District of Jamindan
MANUEL GANZON ADVINCULA INTEGRATED SCHOOL

Summative test in TLE 10

TEST I. FILL IN THE BLANKS.

1. Dried Eggs commonly known as ________ they are made from whole eggs that are filtered, chilled and
dried.
2. Frozen Eggs are made of quality ________ that come in the form of whole eggs with extra yolks and
whites.
3. Egg ________ are made of pasteurized egg whites with some ingredients that substitute for egg yolks,
like vegetable oil, milk solids and emulsifiers.
4. Thickening eggs can be used as a ________ for sauces, custards, fillings and puddings.
5. Retarding ________ Egg whites slow down the crystallization of sugar in candies and icings for cakes.
6. ________ Eggs can be used as a base ingredient for coatings of meat dishes, breads and cookies.
7.________ Eggs when beaten until light and fluffy, can be folded into batter and mixtures, making them
to expand and rise, resulting to a soft foamy cakes and breads.
8-9. Garnishes should be ________ and should, ________not overpower the dish.
10. Match the garnishing with the ________and flavour of the dish.

TEST II. IDENTIFY THE CORRECT ANSWER

________ 11. Eggs contain protein molecules which holds the ingredients in meatballs, meat loaf,
casseroles and croquettes together, so that they do not fall apart while being cooked or served.
________ 12. It is one of the most used ingredients in culinary arts.
________ 13. Choose your plates wisely. Plate white plates are ideal, as they do not have any designs that
can take away attention from the dish itself.
________ 14. It is used in preparations like salad dressing, eggnog or dessert.
________ 15. Are made of quality fresh eggs that come in the form of whole eggs with extra yolks and
whites.
________ 16. Create by using different shapes and forms using cookie cutters.
________ 17. Cook slowly without flipping until white is completely set but yolk is still soft and yellow.
________ 18. Fry and flip over. Cook just until the white is just set but the yolk is still liquid.
________ 19. Add a few drops of water to pan and cover to steam cook the top.
________ 20. Fry and flip over. Cook until the yolk is completely set.

TEST III. ENUMERATION

21-25 Types of Fried eggs
26-30 Uses of Eggs in Culinary

TEST IV. 31-40

Ingredients and Procedure in making omeletes. (10 points)
(According to your group)
TEST V. Illustrate and label the exterior and interior of an egg. 41-50
 Department of Education
Region VI – Western Visayas
Division of Capiz
District of Jamindan
MANUEL GANZON ADVINCULA INTEGRATED SCHOOL
Ganzon, Jamindan, Capiz

Table of Specification in T.L.E. G-10 Cookery

Summative Test
S.Y. 2023-2024
PSSLC/ MODULE OBJECTIVE PLACEMENT OF ITEM NO. OF
♯ ITEMS

MELC 1: LO 1. Perform Mise

PREPARE EGG En Place
DISHES Objective: 41,42,43,44,45,46,47,48,49,50 10
2.1. Identify egg
components and its
nutritive value
(TLE_HECK9- 12ED-Ia-
1)

MELC 2 LO 2. Prepare and 1,2,3,4,5 5

cook egg dishes 16,17,18,19,20 5
PREPARE EGG
Objective
DISHES
2.1. Identify the
(Prepare and Cook
market forms of eggs
Egg Dishes)
(TLE_HECK9- 12ED-Ib-d-
2)

MELC 3 LO 2. Prepare and cook 6,7,8,9,10 5

PREPARE EGG egg dishes 26, 27,28,29,30 5
DISHES 2.2. explain the uses of
eggs in culinary arts
(TLE_HECK9- 12ED-
 Ib-d-2)
MELC 4 LO 3. Present Egg
Dishes
PREPARE EGG
Objectives: 11,12,13,14,15 20
DISHES 21,22,23,24,25
3.1 select suitable plates
(Presenting Egg 31,32,33,34,35
according to standards.
Dishes) 36,37,38,39,40
3.2 present egg dishes
hygienically and
attractively using suitable
garnishing and side
dishes sequentially
within the required time
frame
( TLE_HECK9- 12ED-
Ie-3)

TOTAL 50

Prepared By: Approved By:

REGIN V. VILLASIS GENESIS H. VESTIDAS

TLE Teacher HEAD TEACHER II