GRADE 10 COOKERY 2ND PERIODICAL TEST-converted PDF

Preview

Summary

Republic of the Philippines DEPARTMENT OF EDUCATION Region VII, Central Visayas DIVISION OF TALISAY CITY Talisay City, Cebu SAN ROQUE NATIONAL HIGH SCHOOL Laray, San Roque, Talisay City, Cebu Tel. No. (032) 491-8600 E-mail Address: [email protected] SECOND PERIODICAL TEST IN TLE –COOKERY 10...

Description

Accelerat ing t he world's research.

GRADE 10 COOKERY 2ND PERIODICAL TEST-converted Homeservice Tutors TLE COOKERY10

Cite this paper

Downloaded from Academia.edu 

Get the citation in MLA, APA, or Chicago styles

Related papers

Download a PDF Pack of t he best relat ed papers 

Republic of the Philippines DEPARTMENT OF EDUCATION Region VII, Central Visayas DIVISION OF TALISAY CITY Talisay City, Cebu SAN ROQUE NATIONAL HIGH SCHOOL Laray, San Roque, Talisay City, Cebu Tel. No. (032) 491-8600 E-mail Address: [email protected] SECOND PERIODICAL TEST IN TLE –COOKERY 10 SY 2019-2020 Test I. Multiple Choice: Read the statement carefully and encircle the letter of the correct answer. Test 1.Direction: Read and understand each questions/ situations carefully, then write the letter only of the correct answer on the space provided. 1. If the entrepreneur prefers tasks which provide him some challenges, then he has a competence of being…. a. Risk taker b. goal setter c. opportunity – seeker d. committed 2. Which of the ff. are classified as Achievement cluster. a. Systematic monitoring c. information seeking b. Risk Taking d.goal setting 3. If the Entrepreneur plans out the accomplishment the accomplishment of tasks, then he has a competence of being…. a. Risk taker c.goal setter b. Opportunity seeker e. committed 4. Entrepreneur who generates ideas and images in order to come up to solution to problems are….. a. risk taker b. goal setter c. opportunity –seeker d. committed 5. Which of the ff. is done to decorate the food w/ colorful as veg. leaves or fruits in presenting/ serving dish. a. saute b.cut & fold c. garnish d. braise 6. How to protect foods from food borne disease in the food service? a. Wash hands w/ soap in clean water before handling and serving foods to the costumers b. Wash hands w/ soap and water in a basin before handling and serving foods to the patron c. Wash hands w/ soap and running water before handling and serving foods to the patron d. Wash hands w/ soap and clean water after handling and serving foods to the costumers 7. The application of measures to make environmental conditions favorable to health is refer as….. a. Safety precaution b. Disease prevention c. injury free d. sanitation 8. It is done to remove the skin by stripping off the outer layer or covering of the foods w/ the use of hands. a. boiling b. blanching c. peeling d. paring 9. The stage of the business, the owner manager is busy looking for funds, costumers materials, and equipment. He has no time fo planning. a. unplanned stage b. budgeting system c. annual planning d. strategic planning stage 10. The business enterprise become bigger, long range, planning is needed. a. annual planning b. strategic planning c. budgeting system d. unplanned stage 11. This is the food to military men . It is usually uses the tray line service soldiers. a. Fast food establishment b. Military canteens c. Catering service d. commercial cafeterias 12. This is mobile food service. Food is prepared in the kitchen at the transported and serve in the place by the client. a. commercial cafeteria b. catering service c. ice cream parlor d. full service restaurant 13. Diner used to exposed for three kinds of food Filipinos, Chinese and continental a. a wide large of international b. disposable tableware c. high tech entertainment d. specialty food outlets

14. This pertains to the no. of people living in the area. These are invaluable information that can help improve the marketing strategy . a. government regulations b. culture c. demography d. natural and physical environment 15. Promising entrepreneurs usually start w/ selling product that are homed cooked or prepared in ones kitchen . a. Take out/ home delivery b. retail food service c. health food business d. small homed based business 16. Dried foods should be stored in cool dry areas. Recommended storage times for dried foods range from: a. 5 months to 2 years b. 4 months to 1 year c. 6 months to 1 year d. 1 year to 2 years 17. All employees from the lowest to the level in organization who render services to the establishment is refer as…. a. chef cook b. manpower c. owner d. administrator 18. The ff. are the advantages of iodine chemicals as sanitizer except a. less irritating to skin b. not affected by hard water c. effectiveness decrease greatly d. form brown color that indicates skin 19. This involves looking ahead and making important decisions in advance . c. delegating a. organizing d. planning b. staffing 20. It is done using heat, radiation or chemical. a. cleaning b. heating c. sanitizing d. cooking 21. In baking, egg acts both as an _____________ and _____________. c. Mise’en Place a.mucin b. emulsifier and leavener d. Offset spatula 22. A small hand tool used generally in decorative works such as making garnishes. a. Colander c. Pastry Brush b. Offset spatula d. Channel Knife 23. A perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash or cook ingredients from liquid. a. Colander c. Pastry Brush b. Offset spatula d. Channel Knife 24. A broad – bladed implement bent to keep the hand off hot surfaces. 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. Colander c. Pastry Brush b. Offset spatula d. Channel Knife 25. A small implement used to brush the surface of unbaked pastries or cookies with egg white, egg yolk or glaze. a. Colander c. Pastry Brush b. Offset spatula d. Channel Knife 26. A device with loops of stainless steel wire fastened to a handle. a. Wire whip or Whisk c. Sieve b. Spoon d. Rubber spatula or scraper 27. A screen – type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour. a. Wire whip or Whisk b. Spoon

c. Sieve d. Rubber spatula or scraper

28. A broad flexible plastic or rubber scraper, that is rectangular in shape with a curve on one side. a. Wire whip or Whisk c. Sieve b. Spoon d. Rubber spatula or scraper 29. Solid, slotted and perforated – large stainless spoons holding about 3 ounces used for mixing, stirring, and serving. a. Wire whip or Whisk b. Spoon 30. The main protein in the egg yolk is______________. a. Vitelline b. Phosvitin 31. Is formed in the ovary.

c. Sieve d. Rubber spatula or scraper c. Livetin d. Lipoprotein

a. Membrane c. Germinal disc b. Yolk d. Chalaza 32. This is the ropey strands of egg white at both sides of the egg, which anchor the yolk in place in the center of the thick white. a. Membrane b. Yolk

c. Germinal disc d. Chalaza

33. The air cell formed due to the contraction of egg as it cools, is found between the two layers a. Membrane b. Yolk

c. Germinal disc d. Chalaza

34. This is the entrance of the latebra, the channel leading to the center of the yolk. a. Membrane c. Germinal disc b. Yolk d. Chalaza 35. The egg’s outer covering, the shell, accounts for about 9 to 12 % of its total weight depending on egg size. a. Air cell c. Albumen/Egg white b. Shell d. Chalaziferous 36. Also called egg white, accounts for most of an egg’s liquid weight, about 67%. a. Air cell b. Shell

c. Albumen/Egg white d. Chalaziferous

37. This is the empty space between the white and shell at the large end of the egg which is barely existent in newly laid egg. a. Air cell b. Shell

c. Albumen/Egg white d. Chalaziferous

38. How many percentage that the egg shell contributes to its total weight? a. 67 to 70% c. 11 to 15% b. 9 to 12 % d. 25 to 27% 39. What do you call the inner thick white that is dense, matted, fibrous capsule terminates on each end in the chalazae, which are twisted in opposite directions and serve to keep the yolk centered a. Laterba b. Shell 40. What is the other term for germinal disc? a. Latebra b. Shell

c. Albumen/Egg white d. Chalaziferous c. Albumen/Egg white d. Chalaziferous

Test II: Direction: Label the types of fried eggs. 41. 42. 43. 44. 45.

Test III. Read the sentences carefully. Choose your answer from the box. Write your answer before the number.

a. b. c. d. e. f. g. h.

Scramble Poaching Soft boiled Shirred Scrambled Sunny side up Hard boiled Omelet

i. over easy j. cookery k. soft boiled l. frying m. baking n. chicken eggs o. ducks eggs p. glaze

q. thick albumen r. thin albumen s. 373 mg. t. 337 mg u.blend v.abrasive cleaners w. marinate x. solvent cleaners

46. Eggs that have been beaten and then cooked quickly in a frying pan 47. Fried egg that is flipped and cooked yolk side down only. 48. Egg that have been removed from their shell a cooked in a hot liquid. 49. Cooking in a liquid at a temp. of 200 degrees Fahrenheit 50. To cook egg while stirring together white and yolk. 51. Eggs that have been baked in a ramekin. 52. Raw egg white and yolks are beaten together and then cooked in a skillet 53. Are widely used in many types of dishes, both sweet savory many baked goods. 54. Egg cooked in boiling water only to the point at w/c the egg whites are but the yolk is still liquid. 55. The process of cooking in hot fat or oil 56. Cholesterol content of eggs. 57. Major sources of egg riboflavin, and protein. 58. Use periodically on surface where grease has burned on 59. Use these cleaners to remove heavy accumulate. 60. To combine all ingredients thoroughly until very smooth is refer as......