MONTESSORI CHILDREN’S HOUSE OF LEARNING, INC.

– DAET
CAMPUS
  Purok 3 Brgy. Gahonon Daet Camarines Norte 4600
 Junior High School Department
  SCHOOL YEAR 2021 - 2022

TLE 8- DIAGNOSTIC
ASSESSMENT
Name: Brent Kapalungan Date 16/9/21
Grade & Section: 10-newton Score:

A. Multiple Choice.
Directions: Read the following questions carefully and highlight the letter that best describes the
statement.
1. It is a small hand tool used generally in decorative works such as making garnishes.
A. bread knife C. channel knife
B. butcher knife D. paring knife

2. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to
drain, wash or cook ingredients from liquid.
A. Canister C. Mixing bowl
B. Colander D. Soup bowl

3. It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet pans, and
the likes and also used to scrape and clean griddles.
A. Measuring spoon C. Rubber scraper
B. Offset spatula D. Wooden spoon

4. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten
eggs in batter or whipped cream.
A. Paring knife C. Wire whisk
B. Rubber spatula D. Wooden spoon

5. It is a screen – type mesh supported by a round metal frame used for sifting dry ingredients
like starch and flour.
A. Colander C. Sieve
B. Funnel D. Skimmer

6. It is a device with loops of stainless-steel wire fastened to a handle. It is used for blending,
mixing, whipping eggs or batter, and for blending gravies, sauces, and soups.
A. Fork C. Spoon
 B. Knife D. Whisk

7. It is a miniature Bain Marie with an upper dish containing indentations each sized to hold an
egg or contains separate device for poaching.
A. Egg Poacher C. Frying pan
B. Double boiler D. Omelet pan

8. It is a chamber or compartment used for cooking, baking, heating, or drying.

9. It is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans
either manually or mechanically.
A. Bleaching C. Ware washing
B. Hand washing D. Washing machine

10. It requires a dishwashing machine capable of washing, rinsing, and drying dishes, flatware,
and glassware.
A. Hand washing C. Mechanical ware washing
B. Manual ware washing D. Washing machine

11. It is the egg’s outer covering which accounts for about 9 to 12 % of its total weight depending
on egg size.
A. Chalaza C. Shell
B. Germinal disc D. Yolk
12. This is the entrance of the latebra, the channel leading to the center of the yolk.
A. Chalaza C. Shell
B. Germinal disc D. Yolk
13. It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight
of the egg.
A. Chalaza C. Shell
B. Germinal disc D. Yolk

14. A disease that is carried and transmitted to people by food is referred to as food borne
________________.
A. Bacteria C. Infection
B. Illness D Intoxication

15. It is a disease that results from eating food containing harmful micro-organism.
A. Food borne bacteria C. Food borne infection
B. Food borne illness D. Food borne intoxication

16. It is a disease that results from eating food containing toxins from bacteria, molds or certain
plants or animals.
A. Food borne bacteria C. Food borne infection
B. Food borne illness D. Food borne intoxication
 17. It is used for mixing creams, butter and for tossing salads.
A. Electric mixer C. Wire whisk
B. Serving spoon D. Wooden spoon

18. It is used for preparing meat, chicken, and other grains or legumes, such as mongo and white
beans in lesser time.
A. Double boiler C. pressure cooker
B. Frying pan D. rice cooker

19. It is a long chainlike molecule, sometimes called the linear fraction, and is produced by
linking together 500 to 2, 000 glucose molecules which contributes to the gelling
characteristics to cooked and cooled starch mixtures.
A. Amylopectin C. Dextrin
B. Amylose D. Mucin

20. This problem is usually encountered when using acid or acid ingredients such as lemon or
vinegar.
A. Scorching C. Thinning of gel.
B. Skin formation D. Weak gelling

21. This results when there is too much liquid in relation to the starch.
A. Scorching C. Thinning of gel.
B. Skin formation D. Weak gelling

22. This problem can be reduced by covering the container of the starch gel with a waterproof
cover.
A. Scorching C. Thinning of gel
B. Skin formation D. Weak gelling

23. This can be avoided by temperature control and constant stirring so the starch granules do not
settle at the bottom of the cooking pan.
A. Scorching C. Thinning of Gel
B. Skin formation D. Weak gelling

24. It can be stored in the refrigerator for 2 or 3 days.

25. FIFO stands for ___________

B. Give one risk in the preparation and cooking of starch, cereal dishes and other foods, and give
some guidelines pertaining to food safety.
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__________________Avoid touching the tray after cooking the starch in the oven. Use mittens or
any cover before touching ahot pan or hot tray.