Desiderio C.

Gange National High School

Liningwan, Sibuang, Guimaras
SUMMATIVE TEST (Prepare Cereals and Starches)
T.L.E. 10 (Cookery)
I-Multiple Choice
Directions: Choose the letter of the best answer from the given choices.
1. Marino, an owner of a respected restaurant, is a good manager. He attends conferences, seminars, and workshops on managing a restaurant. How do
you describe him as a manager?
a. physically fit c. well-informed
b. well rounded d. competent and efficient
2. A month before the wedding, the parents of the groom went to the hotel to talk about the reception. What kind of service do they expect?
a. good and presentable facilities b. well prepared and nutritious food
c. professional service d. all of the above
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. Thinner than spaghetti; can be called vermicelli or angel hair pasta.
a. Fettuccine b. Tagliatelli c. Sperelli d. Spaghettini
6. Flat ribbon like pasta; approx 15mm wide 600mm long; from Roma area in Italy
a. Fettuccine b. Tagliatelli c. Sperelli d. Spaghettini
7. Flat ribbon like pasta, narrower than fettuccine and from Bologna region in the north
a. Fettuccine b. Tagliatelli c. Sperelli d. Spaghettini
8. It is a screen – type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.
A. Colander b. Sieve c. Funnel D. Skimmer
9. 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 b. Spoon c. Knife D. Whisk
10. A plastic or metal container with a lid that is used for keeping dry products.
a. Colander b. Canister c. Pastry bag d. Strainer
11. A disease that is carried and transmitted to people by food is referred to as food borne ________________.
A. Bacteria b. Infection c. Illness D Intoxication
12. The process in which starch molecules, particularly the amylose fraction, re-associate or bond together in an ordered structure after disruption by
gelatinization; ultimately a crystalline order appears.
a. Syneresis b. Retrogadation c. Gelatinization d. Viscosity
13. Any grain that is used for food. These are very valuable and can contribute a great deal to our health.
a. Cereals c. Starch c. Pasta d. none of these
14. It is used for mixing creams, butter and for tossing salads.
A. Electric mixer b. Wire whisk c. Serving spoon D. Wooden spoon
15. It is used for preparing meat, chicken, and other grains or legumes, such as mongo and white beans in lesser time.
A. Double boiler b. pressure cooker c. Frying pan D. rice cooker
16. It can be stored in the refrigerator for 2 or 3 days.
A. Cooked pasta b. Fresh pasta c. Dried pasta D. Frozen pasta
17. Which of the following is a valuable tool for cutting a variety of pastry and dough?
a. knife b. spatula c. rolling pin d. dough cutter
18. . Where do we keep the perishable goods properly?
a. basket b. pantry c. refrigeration d. store room
19. It is a type of grainy yellow cornmeal that is slowly cooked in liquid to porridge like consistency.
a. Spatzle b. Cous Cous c. Polenta d. Rice
20. Is a granular form of semolina made from the endosperm of hard durum wheat.
a. Spatzle b. Cous Cous c. Polenta d. Rice
21. Where do we store cleaning materials?
a. freezer b. pantry c. refrigeration d. store room/ dry store
22. What supplies should be kept in specific areas usually under lock and key?
a. beverages b. linens c. liquors d. utensils
23. Dough made from flour and water and sometimes eggs, formed into hundreds of varieties shapes and sizes.
a. . Cereals c. Starch c. Pasta d. none of these
24. What foods and beverages can spoil or deteriorate rapidly even under appropriate storage conditions?
a. Semi – perishable b. Non – perishable c. Perishable d. None of the above
25. Rommel made decorative vases from old newspapers. What way
of management technique is done?
a. recycling b. reusing c. waste disposal d waste reduction
26. Mr. Garcia gathered kitchen wastes and combined them with soil, then allowed to decompose into a humus-like product. What waste management and
disposal procedure is used?
a. composting b. reuse c. waste avoidance d. waste reduction
27. Which of the following does NOT belong to the group?
a alcohol b. boric Acid c. soap d steam
28. Which of the following equipment and utensils is not sanitized?
a. electric fan b. food containers c. garbage bin d. kettle
29. Why should we put pieces of charcoal inside the refrigerator?
a. maintain temperature b save energy consumption
c absorb objectionable odor d enhance the keeping quality of stored foods
30. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain washed or cooked ingredients from liquid.
A. Canister b. Mixing bowl c. Colander D. Soup bowl
II- Enumeration

1-5 Properties of Starches

6-10 Tools used in preparing starch and cereal dishes
11-15 Common sources of starches
16-17 Types of Pasta
18-20 Functions of Starches