2. DIRECTION: Read the statement
carefully and shade your answer on
the given Zip Grade sheet.
3. 1. Which of the following is used for
blending, mixing, whipping eggs or
batter?
a. fork
b. knife
c. spoon
d. whisk
4. 2. You’re hosting a brunch and want to impress
your guests with perfectly poached eggs. Which
tool is designed specifically for poaching eggs?
a. double boiler b. egg poacher
c. frying pan d. omelette pan
5. 3. You’re in a hurry and want to make a
quick and easy breakfast. Which tool
would be most suitable for quickly
cooking an egg in a microwave?
a. egg poacher
b. b. egg separator
c. microwave egg cooker
d. whisk
6. 4. You’re planning to make a perfectly
shaped fried egg for your breakfast
sandwich. What tool can help you
achieve a uniform egg shape?
a. egg poacher b. egg ring mold
c. egg separator d. whisk
7. 5. You want to separate egg whites
from the yolk for a meringue recipe.
Which tool will help you achieve this
without breaking the yolk?
a. egg poacher
b. b. egg separator
c. microwave egg cooker
d. whisk
8. 6. You’re preparing a large batch of
deviled eggs for a party, and you need to
evenly cut the hard-boiled eggs in half.
What tool is best for this task?
a. egg poacher
b. egg separator
c. egg slicer
d. whisk
9. 7. Which part of the egg serves as a
protective barrier that prevents bacteria
from entering the egg?
a. egg membrane
b. egg shell
c. egg white
d. egg yolk
10. 8.What is the function of chalaza in an
egg?
a. It acts as a defense against predators.
b. It anchors the yolk in the center of the
egg.
c. It provides a cushion for the egg yolk.
d. It provides nutrients to the developing
embryo.
11. 9. Which part of the egg is responsible for
protecting the yolk and providing structural
support?
a. egg membrane
b. egg shell
c. egg white
d. egg yolk
12. 10. What is the chalaza in an egg?
a. A membrane surrounding the yolk
b. The pocket of air at the wider end of the
egg
c. The thick, twisted cords that anchor the
yolk in place
d. The thin outer layer of the eggshell
13. 11. Which part of the egg contains the
most cholesterol?
a. chalaza
b. eggshell
c. egg white
d. egg yolk
14. 12. Which part of the egg provides a
significant amount of protein but contains
no fat?
a. chalaza
b. eggshell
c. egg white
d. egg yolk
15. 13. In baking, what part of the egg is
commonly used to give a golden brown
glaze to the surface of bread and pastries?
a. eggshell
b. egg white
c. egg yolk
d. chalaza
16. 14. What is the primary function of eggs
in custard and puddings?
a. adding color
b. flavour enhancement
c. sweetening
d. thickening
17. 15. What do egg whites contribute to
meringue?
a. color and flavour
b creaminess
c. stability and structure
d. sweet taste
18. 16. What is the primary function of
eggs in embutido?
a. adding color
b. flavour enhancement
c. thickening
d. sweetening
19. 17.What should you do to reduce the risk
of Salmonella infenction?
a. Eggs should be stored at room
temperature
b. Eggs should be stored in a damp
environment
c. Eggs should be stored in direct sunlight
d. Eggs should be stored in the refrigerator
20. 18. Which part of the egg is most
susceptible to bacterial
contamination?
a. chalaza
b. eggshell
c. egg white
d. egg yolk
21. 19. When preparing a dish that calls for
raw or undercooked eggs, which type of
eggs should you use to minimize health
risks?
a. fresh eggs
b. hard-boiled eggs
c. organic eggs
d. pasteurized eggs
22. 20. Which of the following disease is
carried and transmitted to people by
food?
a. bacteria
b. illness
c. infection
d. intoxication
23. 21. Which of the following tool is
used to drain, wash or cook
ingredients from liquid?
a. canister
b. colander
c. mixing bowl
d. soup bowl
24. 22. You’re tasked with making a creamy
mashed potato side dish for dinner party.
You want to ensure the potatoes are
perfectly smooth and lump-free. Which
tool would you use to achieve this?
a. food processor
b. grater
c. potato masher
d. whisk
25. 23. Starchy ingredients like potatoes and
corn can be prepared in various ways,
often requiring different tools. Which tool
would you use when you want to create
thin, uniform sluices of potatoes for
potato chips?
a. immersion blender
b. potato masher
c. potato peeler
d. rolling pin
26. 24. Starch is a carbohydrate commonly
found in various foods. Which of the
following sources is significant provider of
starch in the diet?
a. avocado
b. eggs
c. rice
d. salmon
27. 25. Which of the following are roots
and tubers?
a. avocado
b. potato
c. rice
d. salmon
28. 26. Which of the following foods is a
common source of starch?
a. bread
b. eggs
c. salmon
d. spinach
29. 27. Which of the following is a
common source of starch?
a. chicken breast
b. grapes
c. sweet potatoes
d. yogurt
30. 28. When preparing cereal and starch-
based dishes, which of the following is an
important technique for achieving a
creamy consistency in dishes like rice
pudding?
a. rapidly boiling the liquid
b. Stirring constantly over high heat
c. Slowly adding hot liquid and stirring
consistently
d. Using cold liquid and minimal stirring
31. 29. When cooking pasta, what is the
purpose of adding oil to the boiling
water?
a. To add flavor to the pasta
b. To make the pasta cook faster
c. To make the pasta sweet
d. To prevent the pasta from sticking
32. 30. When preparing a roux, what are
the two main ingredients used in
equal parts?
a. Flour and butter
b. Flour and water
c. Salt and butter
d. Sugar and cream
33. 31. In which dish would you
typically use cornstarch as a
thickening agent?
a. Gravy
b.Scrambled eggs
c. Sushi
d.Tiramisu
34. 32. Which of the following is a
traditional starch used to make
gnocchi, a type of Italian dumpling?
a. Cornmeal
b. Polenta
c. Potato
d. Rice
35. 33. What is the primary starch
source in classic French
croissants?
a. Barley
b.Cornstarch
c. Oats
d.Wheat flour
36. 34. What technique involves
simmering rice or pasta until it is
barely cooked, then finishing the
cooking process in a sauce?
a. Al dente
b. Blanching
c. Boiling
d. Parboiling
37. 35. Which type of rice is often used in
sushi preparation due to its stickiness
and ability to hold ingredients
together?
a. Arborio
b. Basmati
c. Jasmine
d. Sushi rice
38. 36. In making a classic beurre blanch
sauce, what role does a starch component
like flour or cornstarch play?
a. Adds flavor
b. Enhances aroma
c. Provides color
d. Thickens the sauce
39. 37. What is the primary ingredient in
the dish known as "risotto," a creamy
Italian rice dish?
a. Arborio rice
b. Barley
c. Cornmeal
d. Farro
40. 38. When making an omelette,
which tool is crucial for flipping
and folding the eggs without
breaking them?
a. Colander
b.Potato peeler
c. Rolling pin
d.Spatula
41. 39. Which tool can be used to create
perfectly round fried eggs with a
runny yolk and set whites?
a. Egg ring
b. Garlic press
c. Grater
d. Ladle
42. 40. Which part of the egg is used
for determining the freshness of
the egg?
a. Air cell
b.Chalaza
c. Eggshell
d.Egg white (albumen)
43. 41. What part of the egg provides
structural support and helps protect
the yolk?
a. Air cell
b. Chalaza
c. Eggshell
d. Egg white (albumen)
44. 42. In baking, what role do eggs
commonly play?
a. Adding flavor
b. Binding ingredients
c. Enhancing color
d. Providing leavening
45. 43. Which egg preparation method is
often used to create a creamy, fluffy,
and airy texture, as seen in soufflés
and mousse?
a. Hard-boiling
b. Poaching
c. Scrambling
d. Whisking
46. 44. What function do eggs serve
when used as a glaze for baked
goods, such as bread and pastries?
a. Adding flavor
b. Enhancing color
c. Providing structure
d. Increasing sugar content
47. 45. When used as a coating for fried
chicken or fish, what purpose do eggs
serve?
a. Adding texture
b.Binding the breading
c. Flavor enhancement
d. Providing a crispy crust
48. 46.Which of the following is a source
of starch?
a. arrowroot
b. banana
c. eggplant
d. tomato
49. 47. In what type of dish would you
commonly use a "hard-boiled" egg?
a. Deviled eggs
b. Omelette
c. Poached eggs
d. Scrambled eggs
50. 48. When making a mayonnaise-based
salad, such as potato salad or coleslaw,
what does the egg yolk primarily
contribute to the dish?
a. Aeration and fluffiness
b. Color and flavor
c. Creaminess and richness
d. Structure and binding
51. 49. What is the primary function of
eggs when used as a thickening agent
in sauces and custards?
a. Adding volume and texture
b.Binding ingredients
c. Creating aeration
d. Providing flavor
52. 50. When making a classic
omelette, what role do eggs play
in the dish?
a. Adding sweetness and flavor
b. Aiding in fermentation
c. Creating a light, fluffy texture
d. Providing structure and
thickness
