Republic of the Philippines

Department of Education
Schools Division Office of Sorsogon
Danao National High School

COOKERY – 10
Prepare Egg Dishes
WEEK 1-4

NAME:________________________________________
GRADE LEVEL: __________________________________
SECTION: ______________________________________
DATE: _________________________________________
SCORE: ________________________________________

TEST I. Multiple choice

Read the question carefully. Write your answer in capital letter. Write legibly and avoid superimposition.
“A failure is not a loss. It’s a gain. You learn. You change. You Grow.” Good luck.

1. It has a thousand pores to enter the air and moisture. It is also the first line of defense against bacterial
contamination.
a. Shell b. Air cell c. blastodisc d. chalaza
2. This is the entrance of the latebra, the channel leading to the center of the yolk.
a. Vitelline membrane b. Germinal disc c. Albumen d. Phosvitin
3. Eggs are indeed one of nature’s complete food. It contains high quality protein with all essential amino acids.
Which of the following vitamins is not found in eggs?
a. B1 b. C c. D d. K
4. Are we allowed to eat raw eggs?
a. Yes, if the egg is pasteurized.
b. No, we can acquire salmonella if we eat the raw eggs
c. Yes, it can be used in preparation in salad, dressings, eggnog and desserts
d. I agree in the statement above
5. This market form of egg are not commonly sold directly to the costumers because they are the primarily
ingredients in food industry.
a. Fresh eggs b. Frozen eggs c. Dried eggs d. none of the above
6. Which of the following statement that best describe the effect of heat on eggs?
a. Coagulation of proteins occurs when the egg white reach the temperature at 100°C, yolk 110°C
b. Formation of greenish at the interface of the yolk and white when the egg is overcooked
c. Due to the reaction between the iron in the yolk and the hydrogen sulfide liberated from the sulfur
containing ferrous sulfide
d. Over coagulation occurs and the water is squeezed out causing shrinkage resulting to tough product
7. Are responsible for the remarkable ability of egg yolk to act as emulsifying agent.
a. Lecithin and lysolecithin c. amphiphilic molecule
b. Phosphatidylcholine d. none of the above
8. Which of the following uses of egg when the albumen is beaten, air is incorporated as white is stretched into
thin films?
a. Foam b. emulsifier c. as flavoring agent d. all of the above
9. I. Sugar will increase the stability of foams but delays foams formation.
II. It should be added after foaming has started and soft peaks are formed;
III. Sugar retards the denaturation of the egg
Which of the following statement are true?
a. All of the statement are true
b. II and III are false
c. I is false but II and III is correct
d. All of the statement are false
10. Eggs may be considered as “functional foods”. Functional foods are foods that may have health benefits beyond
traditional nutritional value. Which of the statement below will describe the best nutritional value of egg?
a. Eggs contain lutein and zeaxanthin that reduce the risk of cataracts and macular degeneration
b. It contains omega-3-polyunsaturated fatty acids and vitamin E.
c. It is a designer food that have been modified through biotechnology to enhance the quality or
nutritional value
d. All of the above
 11. Part of serving food is presentation. It should appeal to your mouth, nose, and eyes. Which of the following ways
of presenting food is incorrect?
a. Set the table properly. Put the utensils at the right places.
b. Choose the plate wisely. Make sure that the plate is small to let the food stand out
c. Play with color and texture
d. Garnish the food appropriately
12. The unit for describing egg freshness, based on the thickness of the albumen.
a. Haugh b. Liter c. Centimeter d. Inches
13. The appearance of egg is important for consumer appeal. On what basis are shells evaluated?
a. cleanliness, shape, texture and soundness
b. grade, texture, cleanliness and shape
c. cleanliness, shape, texture, and size
d. texture, soundness, size and cleanliness
14. Which of the following is NOT an influential factor in the size of an egg?
a. Breed b. age of hen c. height of hen d. weight and feed
15. Chef Charlie uses the miniature Bain Marie to cook egg. This upper dish contains indentation to hold or separate
the egg. What do you think did Chef Charlie cook?
a. Fried egg b. poached egg c. basted d. soufflé

16-20. Develop a new recipe in Egg cookery using the suggested Ingredients below. Your performance will be rated
using the scoring rubric. Write your answer in a clean short bond paper.
Eggs Sugar Salt Milk Oil Cheese Tomato Chicken Pork

APF Cucumber Heavy Cream Pepper Mushroom Spices Lemon

Ham Bacon Butter Potatoes Onion Garlic Mayonnaise

Cornstarch Beef Water Bell Pepper Corn Carrots

5 Recipe is understandable; Ingredients and procedures are properly listed.

4 Recipe is merely understandable; Ingredients and procedure has a lacking information
3 Recipe is understandable but the Ingredients and procedures are incomplete
2 Recipe is not understandable
1 Recipe is not available

21-25. Why do you need to eat eggs?

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Your answer will be rated using the

scoring rubric below: CRITERIA
SCORE
5 Explains very clearly the benefits of eating eggs
4 Explains clearly the benefits of eating eggs
3 Explains partially the benefits of eating eggs
1 Was not able to explain any benefit one can get from eating eggs

Prepared by:

ROMMEL A. GERSALIA
SHS-TVL
 Republic of the Philippines
Department of Education
Schools Division Office of Sorsogon
Danao National High School

COOKERY – 10
Prepare Cereals and Starch Dishes
WEEK 5-8
1. Part of serving food is presentation. It should appeal to your mouth, nose, and eyes. Which of the following ways
of presenting food is incorrect?
a. Set the table properly. Put the utensils at the right places.
b. Choose the plate wisely. Make sure that the plate is small to let the food stand out
c. Play with color and texture
d. Garnish the food appropriately
2. Is a cross-disciplinary area concerned protecting the safety, health and welfare of people engaged in work or
employment?
a. Occupational Health and Safety c. Health and Safety Operation
b. Occupational Safety and Health d. World Health Organization
3. Any food item that is touched by a person who is ill with vomiting or diarrhea, or who has recently had such an
illness, can become contaminated. Which of the following microbiology is being stated above?
a. Food borne illness c. Food borne intoxication
b. Food borne infection d. None of the above
4. Is an inflammation of the stomach and bowels. The infection can happen when you eat or drink something that
is contaminated by a bacteria, virus or parasite. Food borne illness c. Food borne intoxication
a. Food borne infection d. None of the above
5. It is used for mixing creams, butter and for tossing salads.
a. Electric mixer c. wire whisk
b. Serving spoon d. wooden spoon
6. It is used for preparing meat, chicken, and other grains or legumes, such as mongo and white beans in lesser
time.
a. Double boiler c. pressure cooker
b. Frying pan d. rice cooker
7. It is a long chainlike molecule, sometimes called linear fraction, and is produced by linking together 500 to 2,000
glucose molecules which contributes to the gelling characteristics of cooked and cooled starch mixtures.
a. Amylopectin c. dextrin
b. Amylose mucin
8. Which of the following cereals and starch are the most cultivated in the world?
a. Rice, wheat and corn c. cassava, rice potato
b. Grain, sorghum and oats d. tubers, rice and wheat
9. If you constantly stir the rice while boiling, the starch starts to swell and begins to thick. This reaction is what we
so called gelatinization. What cause this reaction?
a. The stress or other factors, stirring amount and type
b. The kind and amount of starch
c. Over gelatinization results in decreased starch viscosity
d. All of the above
10. Luncheon meat, hotdogs, Vienna sausage, chicken nuggets, chicken balls ukoy and tempura are the examples of
meat emulsions. What function of starch are the examples stated above?
a. Thickening b. diluent c. Stabilizing d. binding and filling
11. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.
a. Scorching b. weak gel c. skin formation d. raw starch flavor
12. Starch absorbs water and act as hydration and swell for several times original size and may loss of birefringence.
This effect actually interacts with amorphous areas of the starch granules. This is called viscosity. What
happened if there is an additional sugar during the cooking?
a. More swollen granules break and starch molecules spill causing increase in viscosity
b. It influences the temperature and heating rate of gelatinization
c. Crystalline appears or the amylose fraction will re-associate after disruption
d. None of the above
13. Pasta should be cooked “al dente”. This means the cooking should be stopped when the pasta still feels firm to
the bite. Al dente is an Italian term meaning _____________.
a. To the tooth c. soft and mushy
b. Over cooked d. well done
14. As general rule for cooking pasta in boiling water is for 1 pound of pasta, use 1 gallon of water, 1 teaspoon salt
and 1 teaspoon of oil.
 a. True b. false
15. Which of the following technique in plating pasta is incorrect?
a. Pasta is best if cooked and served immediately.
b. If the pasta is served immediately, just drain and do not rinse in cold water
c. If pasta is to be held, toss gently with a small amount of oil to keep it from sticking
d. If pasta is to be used cold in salad, it is ready to be incorporated in the recipe as soon as it has cooled
16. FIFO stands for__________________
a. Fan In Fan On c. First In First Out
b. First In First Out d. Fit In Fit Out