TLE 10 – COOKERY

FIRST QUARTER EXAM

MULTIPLE CHOICE: Shade the circle that corresponds to the letter of your chosen answer. Avoid erasures.
1. The following are qualities of an entrepreneur 10. A managerial tool used to assess the environment
EXCEPT. and to gather important information that can be
A. Committed Worker used for strategic planning.
B. Excellent Planner A. environmental scanning
C. Opportunity Seeker B. SWOT analysis
D. Wealthy Businessman C. survey analysis
2. Successful entrepreneurs always stick to the plan D. WOTS analysis
and fight the temptation to do what is unimportant. 11. Which of the following parts of an egg is produced
This pertains to what characteristic? by the oviduct and consist of four alternating layers
A. Creative of thick and thin consistencies?
B. Discipline A. Air Cell
C. Hardworking B. Chalaza
D. Self-Confidence C. Albumen
3. This refers to the important characteristics that D. Yolk
should be possessed by an individual in order to 12. It is a form of quality control used to classify eggs for
perform entrepreneurial functions effectively. exterior and interior quality.
A. Business Ideas A. Quality Control
B. Business Ideals B. Egg Controlling
C. Entrepreneurial Competencies C. Egg Grading
D. Entrepreneurial Tactics D. Egg Classification
4. Entrepreneurship is best defined as 13. Which of the following vitamins is not found in eggs?
___________________ A. Vitamin C
A. A formal business with high capital and B. Vitamin D
projected gain. C. Vitamin A
B. A multinational business with a wide range of D. Vitamin K
product distribution. 14. It is also called egg white and accounts for most of
C. A partnership or company of newly graduate an egg’s liquid weight
businessmen. A. Air Cell
D. A strategic process of innovation and new B. Chalaza
venture creation. C. Albumen
5. This is the introduction of new ideas to make the D. Yolk
product and services more attractive and saleable to 15. Which of the following market forms of eggs is
the target customers. seldom used in cooking?
A. Creativity A. Dried Egg
B. Innovation B. Frozen Egg
C. New Idea C. Fresh Egg
D. Product Development D. Shelled Egg
6. A process of making a new product to be sold to the 16. It is used for turning and lifting eggs, pan cakes and
customers. meats on griddles, grills, sheet pans, and the likes
A. Product Analysis and also used to scrape and clean griddles.
B. Product Conceptualization A. Measuring spoon
C. Product Development B. Offset spatula
D. Product Innovation C. Rubber scraper
7. A marketing practice of creating name, symbol or D. Wooden spoon
design that identifies and differentiate a product 17. Which of the following tools is NOT used in cooking
from the other products. omelet?
A. Branding A. Mixing Bowl
B. Product Naming B. Wire Whisk
C. Unique Selling Proposition C. Frying Pan
D. Tagline D. Sauce Pan
8. These are the things that people cannot live without 18. It is the yellow to yellow- orange portion makes up
in a society. about 33% of the liquid weight of the egg.
A. Desires A. Chalaza
B. Needs B. Albumen
C. Requirements C. Yolk
D. Wants D. Germinal Sac
9. This is a meaningful and unforgettable statement 19. Which kind of egg dish is prepared by slipping
that captures the essence of the brand. shelled eggs into barely simmering water and gently
A. Branding cooking until the egg holds its shape?
B. Unique Selling Proposition A. Fried Egg
C. Product Naming B. Soft-Boiled Egg
D. Tagline C. Scrambled Egg
D. Poached Egg
 20. The egg is cooked slowly without flipping until 30. Which of the following is NOT a common source of
white is completely set but yolk is still soft and manufactured food starch?
yellow. A. vegetable
A. Sunny Side-Up B. corn
B. Omelet C. potato
C. Poached Egg D. Tapioca
D. Scrambled Egg 31. It is a disease that results from eating food
21. The egg is fried and flipped over. Cook until the yolk containing toxins from bacteria, molds or certain
is completely set. plants or animals.
A. Over Medium A. Food-borne bacteria
B. Over Easy B. Food-borne infection
C. Over Hard C. Food-borne illness
D. Basted D. Food-borne intoxication
22. It is used to scrape off all the contents of bowls and 32. It is used for mixing creams, butter and for tossing
pans from the sides and fold in beaten eggs in batter salads.
or whipped cream. A. Electric mixer
A. Paring knife B. Wire whisk
B. Rubber spatula C. Serving spoon
C. Wire whisk D. Wooden spoon
D. Wooden spoon 33. It is used for preparing meat, chicken, and other
23. It is a screen – type mesh supported by a round grains or legumes, such as mongo and white beans in
metal frame used for sifting dry ingredients like lesser time.
starch and flour. A. Double boiler
A. Colander B. pressure cooker
B. Funnel C. Frying pan
C. Sieve D. rice cooker
D. Skimmer 34. It is a long chainlike molecule, sometimes called the
24. An egg dish that is sometimes rolled or folded which linear fraction, and is produced by linking together
starts out from scrambled egg and may be filled or 500 to 2, 000 glucose molecules which contributes to
garnished with cheese, vegetables or meat. the gelling characteristics of cooked and cooled
A. Poached Egg starch mixtures.
B. Scrambled Egg A. Amylopectin
C. Omelet B. Dextrin
D. Fried Egg C. Amylose
25-28. Identify what type of fried egg is in the picture. D. mucin
A. Sunny Side-Up 35. This problem is usually encountered when using acid
B. Basted or acid ingredients such as lemon or vinegar.
C. Over Easy A. Scorching
D. Over Hard B. Thinning of gel.
C. Skin formation
D. Weak gelling
36. This results when there is too much liquid in relation
to the starch.
25. A. Scorching
B. Thinning of gel.
C. Skin formation
D. Weak gelling
37. This problem can be reduced by covering the
container of the starch gel with a waterproof cover.
26. A. Scorching
B. Thinning of gel.
C. Skin formation
D. Weak gelling
38. This can be avoided by temperature control and
27. constant stirring so the starch granules do not settle
at the bottom of the cooking pan.
A. Scorching
B. Thinning of Gel.
C. Skin formation
D. Weak gelling
28. 39. Food stuff has a required shelf life and storing
requirement. Which of the following food item can
29. Used for separating coarse particles of flour, sugar,
be stored in the refrigerator for 2 or 3 days?
baking powder, and powdered ingredients to retain
A. Cooked pasta
finer textures.
B. Fresh pasta
A. blender
C. Dried pasta
B. colander
D. Frozen pasta
C. sifter
D. strainer
 40. FIFO stands for ___________
A. Fan In Fan On
B. First In First Out
C. First In Fight Out
D. Fit In Fit Out
III. TRUE or FALSE
Directions: Shade letter “A” if the statement is true and shade letter “D” if false..
___________________ 41. Pasta should be cooked al dente.
___________________ 42. Cooking times differ for every shape and size of pasta.
___________________ 43. Thicker pasta shapes, such as fettuccine, work well with heavier sauces.
___________________ 44. Pasta gets smaller and lighter when cooked.
___________________ 45. A small amount of oil or butter is added to cooked pasta to help prevent it from clumping together.
IV. SEQUENCING
Direction: Arrange the following cooking procedure. Indicate the sequence by shading the letter of the step that comes first.
46-50. How to Cook Pasta?
Procedure for Cooking Pasta
A. Rinse with cold running water until the pasta is completely cooled. If serve immediately, just drain well from hot water.
B. Boil the water rapidly and drop in the pasta.
C. Drain immediately in a colander as soon as it is al dente.
D. Put 4 quarter water per 500 g of pasta in a kettle. Add 1 ½ teaspoon salt.
E. As it softens, stir gently to keep it from sticking together and to the bottom. Continue to boil, stirring a few times.

Good luck and God bless!

Ma’am Luziel