I made a sample of weekly summative test for TLE-Cookery

1. NAME: ____________________________________ Grade & Section: _______
Directions:
A. Multiple Choice: Read each question carefully. Choose the letter which corresponds to the
correct answer and write it in the LINE before each number.
____1. How many percent of its total weight depending on egg size is the egg shell?
A. 5-8% B. 9-12% C. 13-17% D. 17-20%
____2. This is the entrance of the latebra, the channel leading to the center of the yolk.
A. Chalaza B. Germinal disc C. Shell D. Yolk
____3. Which part of the egg is considered the richest source of cholesterol?
A. air cell B. shell C. white D. yolk
____4. How can you facilitate ease in removing the shell of hard boiled eggs?
A. dip in cold water. C. coat the shell with some cake flour.
B. immerse in vinegar. D. put inside the refrigerator for 3 minutes.
____5. The main function of eggs among baked products is to
A. promote tenderness C. bind the ingredients together.
B. enhance their flavor. D. prolong their keeping quality.
6. It is the yellow to yellow-orange portion which makes up about 33% of the liquid weight of the egg.
A. Chalaza B. Germinal disc C. Shell D. Yolk
____7.Why is it NOT advisable to store eggs together with strongly odored foods like onions?
A. the nutritive value of eggs tend to lessen C. the eggshells are porous and can absorb odor well.
B. sulfur compounds in onions can hasten food deterioration. D. none of the above
____8. This market forms of eggs are seldom used. Their whites are used for preparing meringue.
A. Fresh eggs B. Frozen eggs C. Dried eggs D. Boiled eggs
____9.These are made of high quality fresh eggs. They come in the form of whole eggs with extra
yolks and whites.
A. Fresh eggs B. Frozen eggs C. Dried eggs D. Boiled eggs
SUMMATIVE TEST 1 Date: September 20, 2021
Topic: PREPARE EGG DISHES
Objectives: Module 1
LO 1. Perform mise en place
1.1 Identify an egg’s components and its nutritive value, identify and
prepare ingredients according to standard recipes.
(TLE_HECK9-12ED-Ia-1)
Module 2
 Identify the market forms of eggs,
 Explain the uses of eggs in culinary egg dishes in accordance with the
prescribed standards.
(TLE_HECK9-12ED-Ib-2)

2. ____10. Also called as shell eggs may be purchased individually, by dozen or in trays of 36 pieces.
A. Fresh eggs B. Frozen eggs C. Dried eggs D. Boiled eggs
____11. The following are the nutritive value of egg, EXCEPT.
A. Iron and riboflavin B. Protein C. Vitamin C D. iron, trace minerals
____12. Mixing and blending eggs to form a foam, what process is this?
A. Aeration B. Emulsion C. Extraction D. Immersions
___13.. The clear casing that encloses the yolk.
A. Albumen B. Inner membrane C. Outer membrane D. Vitelline membrane
___14. In water test method, fresh eggs will _____?
A. Bubble B. Float C. Just in the middle D. Sink
___15. What egg is commonly used in meal preparation such as Silog &toppings for Pansit Palabok?
A. Duck egg B. Goose egg C. Chicken egg D. Quail egg
___16This kind of method is not practical way to use in the market to determine the quality and
freshness of eggs.
A. Breaking B. Candling C. Clicking together D. Water test
___17. Checking the position of yolk, size and air cell by placing before a source of light.
A. Breaking C. Gross examination of the egg
B. Candling D. Water test
___18. Use of an egg by adding beaten eggs to soups to achieve the desired consistency.
A. Binder B. Emulsifier C. Enricher D. Thickener
___19. It is another term for egg white.
A. Albumen B. Chalazae C. Membrane D. Shell
___20. Use of an egg that gives additional value to a dish.
A. Binder B. Emulsifier C. Enricher D. Glaze
___21. Use of an egg to combine water and oil to make vinaigrette and mayonnaise.
A. Binder B. Emulsifier C. Enricher D. Glaze
___22. Which of the following vitamins is not present in an egg?
A. Vitamin A B. Vitamin B C. Vitamin C D. Vitamin D
___23. Grading an egg by observing its physical appearance. What do you call this method?
A. Breaking B. Candling C. Gross examination of the egg D. Water test
___24. This part of an egg contains most of the essential vitamins and nutrients as well as protein.
A. Albumen B. Shell C. Vitelline Membrane D. Yolk
___25. The following are characteristics of quality fresh eggs. Which one is not?
A. Has small air cell
B. Shell should be clean
C. Shell should be rough and chalky
D. Should have thin albumen
Prepared by: Noted:
MHAYLANI O. OTANES DR. REMEDIOS ELSIE P. APOSTOL
T-III SSP-III