Republic of the Philippines

Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF NUEVA ECIJA
BICOS NATIONAL HIGH SCHOOL
ALOMBRO ST., BRGY. BICOS, RIZAL, NUEVA ECIJA 3127
SCHOOL ID: 300789

1ST QUARTER EXAMINATION

TECHNOLOGY AND LIVELIHOOD EDUCATION – COOKERY 10
Name:_________________________________Section:______________Date: __________________
I. Encircle the letter that best describes the statement.
1. It is a small hand tool used generally in decorative works such as making garnishes.
A. bread knife C. channel knife
B. butcher knife D. paring knife
2. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain, wash or
cook ingredients from liquid.
A. Canister C. Mixing bowl
B. Colander D. Soup bowl
3. It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet pans, and the likes and
also used to scrape and clean griddles.
A. Measuring spoon C. Rubber scraper
B. Offset spatula D. Wooden spoon
4. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or
whipped cream.
A. Paring knife C. Wire whisk
B. Rubber spatula D. Wooden spoon
5. It is a screen – type mesh supported by a round metal frame used for sifting dry ingredients like starch and
flour.
A. Colander C. Sieve
B. Funnel D. Skimmer
6. It is a device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing, whipping
eggs or batter, and for blending gravies, sauces, and soups.
A. Fork C. Spoon
B. Knife D. Whisk
7. It is a miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains
separate device for poaching.
A. Egg Poacher C. Frying pan
B. Double boiler D. Omelet pan
8. It is a chamber or compartment used for cooking, baking, heating, or drying.
A. Blender C. Mixer
B. Burner D. Oven
9. It is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or
mechanically.
A. Bleaching C. Ware washing
B. Hand washing D. Washing machine
10.It requires a dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware.
A. Hand washing C. Mechanical ware washing
B. Manual ware washing D. Washing machine
11.It is the egg‘s outer covering which accounts for about 9 to 12 % of its total weight depending on egg size.
A. Chalaza C. Shell
B. Germinal disc D. Yolk
12.This is the entrance of the latebra, the channel leading to the center of the yolk.
A. Chalaza C. Shell
B. Germinal disc D. Yolk

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13.It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the egg.
A. Chalaza C. Shell
B. Germinal disc D. Yolk
14.A disease that is carried and transmitted to people by food is referred to as food borne ________________.
A. Bacteria C. Infection
B. Illness D Intoxication
15.It is a disease that results from eating food containing harmful microorganism.
A. Food borne bacteria C. Food borne infection
B. Food borne illness D. Food borne intoxication
16.It is a disease that results from eating food containing toxins from bacteria, molds or certain plants or
animals.
A. Food borne bacteria C. Food borne infection
B. Food borne illness D. Food borne intoxication
17.It is used for mixing creams, butter and for tossing salads.
A. Electric mixer C. Wire whisk
B. Serving spoon D. Wooden spoon
18.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
19.It is a long chainlike molecule, sometimes called the linear fraction, and is produced by linking together 500
to 2, 000 glucose molecules which contributes to the gelling characteristics to cooked and cooled starch
mixtures.
A. Amylopectin C. Dextrin
B. Amylose D. Mucin
20.This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.
A. Scorching C. Thinning of gel.
B. Skin formation D. Weak gelling
21.This results when there is too much liquid in relation to the starch.
A. Scorching C. Thinning of gel.
B. Skin formation D. Weak gelling
22.This problem can be reduced by covering the container of the starch gel with a waterproof cover.
A. Scorching C. Thinning of gel.
B. Skin formation D. Weak gelling
23.This can be avoided by temperature control and constant stirring so the starch granules do not settle at the
bottom of the cooking pan.
A. Scorching C. Thinning of Gel.
B. Skin formation D. Weak gelling
24.It can be stored in the refrigerator for 2 or 3 days.
A. Cooked pasta C. Fresh pasta
B. Dried pasta D. Frozen pasta
25.FIFO stands for ___________
A. Fan In Fan On C. First In First Out
B. First In Fight Out D. Fit In Fit Out
26. This is generated by examining the goods and services sold in the community.
A. business creation C. business concept
B. business pricing D. business idea
27. A process of making a new product to be sold to the customers.
A. product analysis C. product development
B. product conceptualization D. product implementation
28. These are luxuries, advantages and desires that every individual considers beyond necessity.
A. wants C. requirements
B. desires D. needs
29. This is the factor or consideration presented by a seller as the reason that one product or service is different
from and better than that of the
competition.
A. unique selling plan C. unique pricing policy

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B. unique selling proposition D. finding value-added
30. In this stage, the needs of the target market are identified, reviewed and evaluated.
A. concept development C. project development
B. economic analysis D. refine specification
31. This is the introduction of new ideas to make the product and services more attractive and saleable to the
target customers.
A. new idea C. product development
B. creativity D. innovation
32. A managerial tool used to assess the environment and to gather important information that can be used for
strategic planning.
A. environmental scanning C. WOTS Analysis
B. SWOT Analysis D. survey analysis
33. A marketing practice of creating name, symbol or design that identifies and differentiate a product from the
other products.
A. product naming C. branding
B. unique selling proposition D. tagline
34. This is a meaningful and unforgettable statement that captures the essence of the brand.
A. product naming C. branding
B. unique selling proposition D. tagline
35. These are the things that people cannot live without in a society.
A. wants C. requirements
B. desires D. needs
36. These are added to processed meats (luncheon meats, hot dogs, sausages, etc.) as a filler, binder, moisture,
retainer, and fat substitute.
A. Starches C. Cereals
B. Oil D. Water
37. It is any grain that is used for food. Grains especially whole grain are not just empty calories.
A. Starches C. Cereals
B. Oil D. Water
38. The resistance to flow; increase in thickness or consistency.
A. Gelatinization C. Viscosity
B. Retrogadation D. Syneresis
39. It is the process in which starch molecules, particularly the amylose fraction, re-associate or bond together
in an ordered structure after disruption by gelatinization; ultimately a crystalline order appears.
A. Gelatinization C. Viscosity
B. Retrogadation D. Syneresis
40. Oozing of liquid from gel when cut and allowed to stand (e.g. jelly or baked custard). The oozing of liquid
from a rigid gel; sometimes called weeping.
A. Gelatinization C. Viscosity
B. Retrogadation D. Syneresis
41. Refers to the starches as originally derived from its plant source.
A. Natural starch B. Modified starch
C. purified starch D. Cereal grains
42. Starches have been altered physically or chemically, to modify one or more of its key chemicals and/or
physical property.
A. Modified starch B. Natural starch
C. purified starch D. Cereal grains
43. May be separated from grains and tubers by a process called wet milling. This procedure employs various
techniques of grinding, screening, and centrifuging to separate the starch from fiber, oil, and protein.
A. Modified starch B. Natural starch
C. purified starch D. Cereal grains
44.Most pasta recipes specify cooking times for pasta cooked al dente, means.
A. To the tooth B. Cook right C. to the taste D. Taste right
45. It can be stored in the refrigerator for 2 or 3 days.
A. Cooked pasta B. Dried pasta
C. Fresh pasta D. Frozen pasta
46. A disease that is carried and transmitted to people by food is referred to as food borne ________________.

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 A. Bacteria B. Illness C. Infection D. Intoxication
47. It is a disease that results from eating food containing harmful micro-organism.
A. Food borne bacteria B. Food borne illness
C. Food borne infection D. Food borne intoxication
48. It is a disease that results from eating food containing toxins from bacteria, molds or certain plants or
animals.
A. Food borne bacteria B. Food borne illness
C. Food borne infection D. Food borne intoxication
49. . FIFO stands for ___________
A. Fan In Fan On B. First In Fight Out
C. First In First Out D. Fit In Fit Out
50. While having a practicum in cookery, your classmate accidentally cut his finger.
A. Clean the hand and put alcohol
B. Call a doctor.
C. Stop the bleeding, apply direct pressure on the cut with a clean cloth or tissue.
D. Clean the wound and apply antibiotic.

Prepared by:

DESSARIE S. BUSOG
Subject Teacher

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