This document appears to be a test for a TLE 10 - Cookery subject covering topics related to eggs, cooking methods, food safety, food presentation and more. It contains 50 multiple choice questions testing student knowledge on topics like egg components, cooking techniques, food contamination, plating design, food storage and more. The test will be given to students at Picanan National High School in the Philippines.

1. Republic of the Philippines
Department of Education
Schools Division of Marinduque
PICANAN NATIONAL HIGH SCHOOL
Picanan, Kumalarang Zamboanga del Sur
Picanan National High School
Picanan, KumalarangZ amboaga Del Sur
FIRST QUARTER
PERIODICAL TEST
TLE 10 – COOKERY
S.Y. 2023-2024
Name: _________________________________
Section: _______________________________
Subject Teacher: _______________________
Date: ___________________________________
Score:__________________________________
I. MULTIPLE CHOICE: Read the questions
carefully and encircle the letter of the correct
answer.
1. What do you call the process of removing visible
dirt from a surface?
A. washing B. cleaning
C. sanitizing D. cleaning and
sanitizing
2. Which of the following statements is NOT TRUE in
maintaining cleanliness and sanitation of the
tools, utensils, and equipment used in preparing
egg dishes?
A. Clean in a logical order.
B. Do not scrub the surface of Teflon pans
with abrasives.
C. Make an annual schedule of deep cleaning
and sanitizing all the dishes.
D. Do not mix different cleaning or sanitizing
agents as it may cause chemical reaction.
3. What do call the yellow to yellow-orange portion
which makes up about 33% of the liquid weight of
an egg?
A. yolk B. chalaza
C. membrane D. vitelline
4. Which of the following is the empty space
between the white and the shell at the large
which is barely existent in newly laid eggs?
A. shell B. albumen C. air
cell D. shell membrane
5. Which of the following anchors the yolk in the
center of egg?
A. chalaza B. albumen
C. air cell D. shell membrane
6. What eggs is made up of a high-quality that are
pasteurized and must be thawed before use?
A. dried eggs B. fresh eggs
C. frozen eggs D. powdered eggs
7. What do you call the fried egg which resembles a
sun?
A. omelet B. boiled
C. scrambled D. Sunnyside Up
8. What recipe starts off like scrambled, but when the
eggs start to set, it is being folded or rolled over.
A. baked B. omelet
C. fried egg D.hard-cooked egg
9. Whatbaked products such as sponge cakes,
chiffon cakes, meringues, and soufflés make use
of eggs as leavened resulting in a light, airy
texture.
A. As binder B. As thickenerC. As
emulsifier D. As leavening agent
10. When you are going to make leche flan, what
culinary use of egg is applicable to your dish?
A. Egg cook and served “AS IS”; because the
flan’s main ingredient is egg yolk.
B. Egg as leavening agent; because the egg
yolks volumize the flan to make it bigger.
C. Egg as emulsifier; because the egg in the
flan stabilize the emulsion of the milk and sugar.
D. Egg as gelling agent; because the egg yolk
in the leche flan helps in holding its shape
as it cooks.
11. Which of the following is NOT a type of fried
egg?
A. Over Easy B. Over Hard
C. Scrambled Egg D. Sunnyside Up
12. How many minutes is the correct cooking
duration for hard-cooked egg?
A. 3 minutes B. 5 minutes
C. 8 minutes D. 15 minutes
13. What art applied in arranging food items on the
plate.
A. Arrangement B. Culinary Arts
C. Food Presentation D. Food Preservation
14. How will you design your breakfast plate which
contains Sunnyside up, fried rice, and sauteed
mixed vegetables?
A. Symmetric B. Asymmetric C.
Traditional D. Non-Traditional
15.. Which of the following is NOT a consideration in
evaluating a dish?
A. Color B. Shape
C. Texture D.Table appointment
15. You are tasked to evaluate your classmate’s fried
egg dish. She used unblanched Malunggay as

2. Republic of the Philippines
Department of Education
Schools Division of Marinduque
PICANAN NATIONAL HIGH SCHOOL
Picanan, Kumalarang Zamboanga del Sur
Picanan National High School
Picanan, KumalarangZ amboaga Del Sur
her garnish. What is your
comment/recommendation about the garnish?
A. The dish is great, but the garnish is not
appropriate as it is not edible when raw.
B. Use functional garnish which will look
good on the dish but will also add flavor and texture.
C. Try to blanch the Malunggay leaves before
using it as a garnish. It will enhance its
color and make it edible as well.
D. All of the above.
16. Where is the best place to store your eggs?
A. in the pantry B. in the cabinets
C. in the refrigerator D. in the tightly sealed
container
17. The following are the reasons for maintaining the
egg’s bloom or cuticula in storing them in room
temperature EXCEPT _____.
A. The clearer the egg’s shell, the more
bloom it has.
B. The bloom will serve as its protective layer
from bacteria.
C. It will help in blocking the odor of other
foods stored with the egg.
D. A fresh egg that still has its bloom can be
kept at room temperature for up to three months.
18. Which of the following tools describe as a
perforated bowl of a varying sizes and used to
drain water from washed vegetables and
cooked pasta.
A. colander B. mixing bowlC.
measuring cupD. flour sifter or sieve
19. What kind of knife that is used for making
garnishes?
A. Cleaver B. Chef’s Knife C.
Butcher Knife D. Channel Knife
20. Which of the following tool used to measure
small quantity of ingredients.
A. spoon B. weighing scale
C. measuring cup D. measuring spoon
28. It is the sum of changes that occur in the first
stages of heating starch granules in moist
environment which includes swelling of
granules as water is absorbed.
A. viscosity B. syneresis
C. gelatinization D. retrogradation
29. It is the process of forming dextrin.
A. syneresis B. dextrinization
C. gelatinization D. retrogradation
30. The oozing of liquid from gel when cut and
allowed to stand.
A. viscosity B. syneresis
C. gelatinization D. retrogradation
31. The following recipes use starch as thickener
EXCEPT _____.
A. siopao filling B. lechon sauce
C. kare-kare sauce D. chocolate drinks
32. Which of the following recipes uses starch as
gelling agent?
A. hotdog B. embutido
C. maja blanca D. cooked dressing
33. In cooking pasta, the standard is to cook it until
it is cooked _______.
A. al dente B. mise-en-place
C. hard but chewy D. and become too
mushy
34. The following are considerations in choosing the
starch dish to include in a traditional plating
EXCEPT ______.
A. Its flavor should not overpower the protein
dish.
B. The dish should complement the protein
and vegetable dishes.
C. The cooking method used should be
complimentary with the methods used with other
dishes.
D. Its texture should always be soft or mushy
to enhance the intense flavor and texture
of the protein dish.
35. Why do we need to follow the correct way of
cooking starch and cereals?
A. It will make the entire dish look and taste
good.
B. Following the recipe will promote quality
product or dishes.
C. Incorrect way of cooking starch and
cereals may result to poor texture and palatability.
D. All of the above
36. The larger and fuller the pasta shape, the _______
the cooking time.
A. larger B. longer
C. smaller D. quickest
37. It is the result of too much liquid in relation to
starch.
A. Scorching B. Weak Gel
C. Thinning of Gel D. Raw Starch Flavor

3. Republic of the Philippines
Department of Education
Schools Division of Marinduque
PICANAN NATIONAL HIGH SCHOOL
Picanan, Kumalarang Zamboanga del Sur
Picanan National High School
Picanan, KumalarangZ amboaga Del Sur
38. This could be avoided by temperature control
and constant stirring, so the starch granules do
not settle at the bottom of the cooking pan.
A. Scorching B. Weak Gel
C. Thinning of Gel D. Raw Starch Flavor
39. Which of the following refers to the problem
which could be reduced by covering the container of
the starch gel with a waterproof container?
A. Scorching B. Weak Gel
C. Skin Formation D. Raw Starch Flavor
40. In preparing the pasta, it is always better to put
in the sauce ________ serving.
A. just after B. right before C. on
the day of D. an hour before
41. Why is it important to consider starch properties
and reaction in cooking starch dishes?
A. So that we can use starch in different ways
according to its sources.
B. Considering its nature will allow us to
utilize its full capacity in making various dishes.
C. The knowledge of the starch properties
and reaction will enable chefs to take
advantage of it to make delicious desserts.
D. All of the above
42. What is the main reason why sick person is not
allowed to prepare foods?
A. A sick person is not going to perform well
in the kitchen.
B. He/she is not capable of cooking as he/she
is not feeling well.
C. He/she may contaminate the food with the
virus from his/her illness.
D. It is believed that a sick person will make
the taste of the dish too salty.
43. Why do we need to follow the safe and hygienic
practices in preparing food?
A. It will ensure the health and safety of the
people who will eat the food.
B. It will guarantee the culinary professionals’
safety while working in the kitchen.
C. It will decrease or even eliminate the
chance for food contamination and workplace
hazards.
D. All of the above
44. In creating a traditional food presentation, where
do we place the starch dish?
A. 2 o’clock B. 3 o’clock
C. 6 o’clock D. 11 o’clock
45. It is a type of garnish which adds beauty to the
overall appearance of the dish.
A. edible B. extravagant C.
functional D. non-functional
46. The type of plating design wherein the focal
point or main dish is at the center of the plate.
A. symmetric B. traditional
C. asymmetric D. non-traditional
47. Which pertains to the garnish that does not only
adds beauty but also enhance flavor and texture
of the dish?
A. edible B. extravagant C.
functional D. non-functional
48. You were tasked to choose the three dishes for a
non-functional food presentation. Which of the
following dishes will you cross out?
A. Baked Mac B. Cream Puff C. Chicken
Fillet D. Roasted Baby Carrots
49. FIFO stands for _______.
A. Fit In Fit Out B. Fan In Fan On
C. First In First Out D. First In Fight Out
50. Your mother asked you to refrigerate the pastas
she brought home. Which of the following need
NOT to be refrigerated?
A. dried pasta B. fresh pasta C. frozen pasta
D. cooked pasta