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Cookery 10 - Quiz

This document contains a quiz for TLE 10 with questions about: 1. Identification of various kitchen tools and processes 2. True/False questions about food safety and egg anatomy 3. Enumeration asking to list uses of eggs and baking/kitchen tools 4. A diagram labeling the structure of an egg. The quiz covers topics like food safety, kitchen tools, baking tools, egg anatomy and uses of eggs. It contains identification, true/false, enumeration and labeling questions.

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RoselleAntonioVillajuanLinsangan
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© © All Rights Reserved
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275 views

Cookery 10 - Quiz

This document contains a quiz for TLE 10 with questions about: 1. Identification of various kitchen tools and processes 2. True/False questions about food safety and egg anatomy 3. Enumeration asking to list uses of eggs and baking/kitchen tools 4. A diagram labeling the structure of an egg. The quiz covers topics like food safety, kitchen tools, baking tools, egg anatomy and uses of eggs. It contains identification, true/false, enumeration and labeling questions.

Uploaded by

RoselleAntonioVillajuanLinsangan
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Quiz # 1 TLE 10 Quiz # 1 TLE 10

Identification
Identification

1. It refers to poultry or fowl products. 1. It refers to poultry or fowl products.


2. A miniature Bain Marie 2. A miniature Bain Marie
3. It is a small implement used to brush the 3. It is a small implement used to brush the
surface of unbaked pastries or cookies with surface of unbaked pastries or cookies with egg
egg white, egg yolk or glaze. white, egg yolk or glaze.
4. It is a small hand tool used generally in 4. It is a small hand tool used generally in
decorative works such as making garnishes. decorative works such as making garnishes.
5. A hand-held mixer which usually comes 5. A hand-held mixer which usually comes with
with various attachments. various attachments.
6. It is the removal of visible soil. 6. It is the removal of visible soil.
7. It means reducing the number of harmful 7. It means reducing the number of harmful
microorganisms by using very hot water or microorganisms by using very hot water or a
a chemical solution. chemical solution.
8. It is the process of washing and sanitizing 8. It is the process of washing and sanitizing
dishes. dishes.
9. It is ware washing requires a dishwashing 9. It is ware washing requires a dishwashing
machine. machine.
10. It is a ware washing that uses a three- 10. It is a ware washing that uses a three-
compartment sink. compartment sink.

True or False True or False


11. Towel drying may cause contamination. 11. Towel drying may cause contamination.
12. Clean in a logical order. 12. Clean in a logical order.
13. Air cell is used in egg candling. 13. Air cell is used in egg candling.
14. Chalazea is the entrance of the latebra. 14. Chalazea is the entrance of the latebra.
15. When the egg is fertile, the germinal disc is 15. When the egg is fertile, the germinal disc is
visible. visible.
16. Egg contains all the vitamins and minerals 16. Egg contains all the vitamins and minerals
we need. we need.
17. Grading is a form of quality control used to 17. Grading is a form of quality control used to
classify eggs for exterior and interior classify eggs for exterior and interior quality.
quality. 18. The albumen has the highest contents
18. The albumen has the highest contents of of protein and fats.
protein and fats.
Enumeration
Enumeration 19 – 20 - Uses of eggs
19 – 20 - Uses of eggs 21 – 23 – Tools in Baking
21 – 23 – Tools in Baking 23 – 25 – Kitchen Tools
23 – 25 – Kitchen Tools
Label the Structure of Egg
Label the Structure of Egg

Quiz # 1 TLE 10

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