HOLY CROSS ACADEMY, INC.

Gallarde Street, Digos City,

8002 Davao del Sur
S.Y.2019-2020

First Quarterly Exam in Cookery 10

Name : Section:
Teacher : Date:

TEST I: Multiple Choice

Instruction: Encircle the letter of the correct answer.
1. This kitchen tool is used to remove the outer layer-skin- of certain vegetables such as carrots, potatoes etc.?
a. Bowl b. Spatula c. Peeler d. Ladle

2. The following tools can be categorized as cookware’s EXCEPT

a. Wok/ Carajay b. Funnels c. Saucepan d. Casserole

3. Which of the following is a measuring tool?

a. Whisk b. Mixer c. Instant Read-Thermometer d. Glasses

4. Of the following kitchen equipment’s, which of the following will you use when you need to preserve
freshness of vegetables?
a. Microwave Oven b. Refrigerator c. Autoclave d. Freezer

5. When you desire to keep your food warm or hot, what will you need?
a. Coffee Maker b. Food Warmer c. Gas Range d. Double Broiler

6. You are the chef of a fastfood chain, what could be the best cookware to use if a customer will order fried
egg?
a. Colander b. Saucepots c. Steamer d. Frying Pan

7. You decided to bake a cake, but your hand mixer is not available to beat the egg, what tool will you get
instead?
a. Wire Whisk b. Tongs c. Spoon d. Knife

8. The following are some ways to make sure that tools and equipment in the kitchen will last long, EXCEPT
a. Use it properly and handle with care.
b. Minimal washing of tools and equipment to preserve its newness.
c. Make sure to place it at the right location after washing.
d. Wipe dries the tools and equipment after washing to avoid rusting.

9. Equipment in the kitchen especially gas ranges must be check from time to time for the following reasons,
EXCEPT
a. It adds to food palatability
b. For safety purposes
b. To monitor its functionality
d. Checking of it allows determination of problems that leads away to accident.

10. The proper way of tasting food is

a. use a spoon and get a small amount of broth then taste it.
b. use a ladle to get a broth then using spoon get small amount from the ladle then taste it.
c. using a spatula, get a small amount of broth in the mixture.
d. using ladle and get a broth then taste it.

11. This type of egg is considered as the second most popular next to chicken and usually sold in form of salted,
itlog na maalat, balut and penoy?
a. Chicken Egg b. Quail Egg c. Duck egg d. Fresh Eggs

12. The following are market forms of an egg EXCEPT

a. Frozen Eggs b. Dried Eggs c. Prepared Eggs d. Preserved Eggs
13. The following are rules in cooking hard –cooked eggs EXCEPT
a. Use fresh eggs
b. It should stand overnight at room temperature.
c. Cook on a hardly boiling water.
d. Cook for a minimum time.

14. Which of the following could best explain why eggs are considered a complete food?
a. Egg is a complete food because it is not expensive and very delicious.
b. Egg is considered a complete food because it contains essential nutrient needed by the body.
c. Eggs are very affordable and easy to buy.
d. Eggs are easy to prepare and can be eaten anywhere.

15. The following are uses of eggs in cooking EXCEPT

a. Coating as in breaded fish fillet
b. Thickenings as in leche flan.
c. Binding as in lumpiang shanghai
d. Paste as use in bola-bola.

16. Starch can be obtained from

a. animal sources. c. bread sources.
b. plant sources. d. water sources.

17. These are made from rice, soft-wheat, soybeans, cassava, legumes and root crops?
a. Cereals b. Noodles c. Alimentary Paste d. Flour

18. The following are cereal products EXCEPT

a. Rice b. Corn c. Flour d. Noodles

19. Starch should be mix thoroughly and then gradually added to the mixture as stirring continues to
a. avoid lumping.
b. avoid starch flavor.
c. avoid scorching.
d. achieve desired consistency and firmness.

20. To achieve a complete cooking of all starch granules, flour should be cook for 5 minutes longer so that
a. starch flavor can be avoided.
b. scorching can be provided.
c. lumping can be avoided.
d. consistency and firmness can be achieved.

21. You need to control the temperature and thoroughly disperse the starch particles to
a. avoid lumping.
b. avoid starch flavor.
c. avoid scorching.
d. achieve desired consistency and firmness.

22. We need to measure the ingredients accurately especially the ratio of starch to liquid in order to
a. avoid lumping.
b. avoid starch flavor.
c. avoid scorching.
d. achieve desired consistency and firmness.
23. This method of cooking starch and cereals is dependent on the presence of water?
a. Moist-heat method
b. Dry-heat method
c. Plain Cooking method
d. Either A or B

24. This method makes use of heat alone resulting to the breaking down of smaller particles called dextrin?
a. Moist-heat method
b. Dry-heat method
c. Plain Cooking method
d. Either A or B

25. What is the major nutrient we can derived from both starch and cereals?
a. Protein b. Carbohydrates c. Fats d. Lipids

TEST II. Enumeration (20 pts.) 5 points per question.

Instruction: Analyze what tools and equipment are needed base from the given procedure of a particular egg
dish .Write your answers on the space provided after each item.

1. Tortang Tuna with Spinach - Omelet Recipe

Procedures:
a. Heat 3 tablespoons of cooking oil in a pan
b. Saute onion until soft
c. Add tuna. Continue to cook for 2 minutes.
d. Put the spinach into the pan. Cook for 1 minute.
e. Season with salt and ground black pepper. Remove from the pan and let it cool down.
f. Crack the eggs and place in a large mixing bowl. Beat until yellow and white parts are well
blended.
g. Add the sautéed tuna and spinach to beaten eggs. Make sure that the temperature cools first. Mix
well.
h. Heat remaining oil in an omelet pan or small frying pan
i. Pour the egg and tuna mixture. Gently push the cooked portion of the omelet towards the center
to be able to heat the uncooked mixture. Continue to cook between low to medium heat for
2 minutes or until completely cooked. Turn over the omelet to cook the opposite side.

Tools and Equipment: _____________________________________________________________________.

2. Ketogenic Bacon and Egg Salad

Procedure:
a. Pour water in a cooking pot and then add eggs. Cover the pot and apply heat. Let the water boil
rapidly.
b. Turn the heat off. Let the eggs remain the the covered pot for 10 minutes.
c. Discard the warm water from the pot and pour cold water into it. You can also add ice to quickly
chill the egg. Remove the shell and slice into cubes. Set aside.
d. Meanwhile, prepare the bacon by heating a pan. Cook each side of the bacon using medium heat
for 3 minutes or until the bacon gets crispy. Chop the bacon and set aside.
e. Combine Lady's Choice mayonnaise, Dijon mustard, salt, ground black pepper, and onion in a
bowl. Mix well.
f. Add sliced eggs, bacon, scallions, and cheese. Fold until well blended.
g. Transfer to a serving bowl. Serve.

Tools and Equipment:_____________________________________________________________________

3. Ground Beef Omelet

Procedures:
a. Prepare the ground beef filing by heating 3 tablespoons of cooking oil in a pan.

b. Add the onion. Cook until soft.

 c. Add the chopped bell pepper and ground beef. Brown the beef (cook around 3 to 5 minutes).

d. Sprinkle some salt and pepper (adjust the amount to your preference) and pour -in the
Worcestershire sauce. Stir and cook for 4 to 5 minutes. Remove from the pan and set a side.

e. Start to make the omelet by cracking the eggs in a bowl. Sprinkle a bit of salt. Whisk the eggs
until the texture is smooth.

d. Heat the remaining oil in a pan.

e. Once the oil starts to heat-up, slowly pour 1/3 of the beaten egg on the pan. Let it cook in low to
medium heat until the egg starts to form.

f. Turn the egg over using a spatula. Scoop 1/3 of the cooked ground beef over one side of the egg.
When the other side of the egg forms and starts to solidify, fold the other half to cover the sid e with
ground meat.
Tools and Equipment:_____________________________________________________________________

4. Garlic Herb Steak Bites

Procedure:
a. Combine the cubed steak pieces in a bowl along with olive oil, garlic powder, salt, and pepper. Let it sit for at
least 15 minutes to marinate. You could do this up to a day in advance and store the steak bites in the fridge.
b. Heat a large cast iron skillet over medium-high heat. A drop of water in the skillet should sizzle and
immediately evaporate. Once hot, add the steak bites. Let the steak bites sit without touching them for 3 minutes
so they can get a crust on one side.
c. Stir the bites and continue to cook for another 2 minutes until they reach desired doneness. I prefer mine with
a tiny bit of pink in the middle, almost like a medium steak. If you want them cooked all the way through, cook
for another minute or two.
d. When the steak bites have a nice crust on one side and are browned all over, turn off the heat. Add butter to
the skillet and stir to coat the steak bites with butter. Sprinkle liberally with fresh parsley and serve immediately
either with toothpicks (as an appetizer) or as a dinner entrée alongside potatoes, rice, or veggies.

Tools and Equipment:_____________________________________________________________________

TEST IV. PROCEDURAL SEQUENCING

Instruction: Arrange the cooking procedure of the specific egg dish. Write 1- 5 on the space provided before
each number to determine its sequence.

1. Eggs Scandinavian
___________ While eggs are being cooked; wash,peel, and quarter-sliced tomatoes.
___________ Mix eggs with milk, salt, and pepper in a bowl.
___________Heat butter in a large skillet; add egg mixture. Cover; simmer on low heat for 10 minutes.
___________When egg mixture has set in the middle, place tomatoes on top for decoration.

2. Mexican Scrambled Eggs

___________ Sprinkle with chives. Chives with hot buttered tortillas for brunch.
___________ Melt butter over low heat in a large, heavy skillet, saute ham for 3 minutes.
___________Beat eggs in a mixing bowl with milk.
___________Add tomatoe, green pepper, and parsley; stir well to combine.
___________Pour in egg mixture; cook stirring frequently with spatula, until set

Prepared by: Checked by: Approved by:

Mr.John Philip P. Aballe Mr. Niño R. Nacua, LPT S. Ma. Yolanda D. Capiña, RVM
Grade 10 Cookery Teacher Subject Area In-Charge (STMC) School Principal