Republic of the Philippines

Department of Education (DepEd)

Region VIII (Eastern Visayas)
BAYBAY CITY DIVISION
KABUNGA-AN INTEGRATED SCHOOL
Brgy. Kabunga-an, Baybay City, Leyte

First Periodical Test in TLE 10

COOKERY
PREPARE EGG DISHES & PREPARE CEREALS AND STARCH DISHES

Name: _______________________________________ Grade Level and Section: __________________________

Teacher: _____________________________________ Date: _________________________ Score: _____________
Test I - REMEMBERING (MULTIPLE CHOICE: 1-20)
Direction: Read the following questions carefully and identify the correct answer. Encircle the letter of
your choice on the given choices provided.
1. FIFO stands for ___________
A. First In First Out C. First In Fight Out
B. Fan In Fan On D. Fit In Fit Out
2. This is the entrance of the latebra, the channel leading to the center of the yolk.
A. shell C. germinal disc
B. chalaza D. yolk
3. 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. frying pan C. double boiler
B. egg poacher D. omelet pan
4. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain
washed or cooked ingredients from liquid.
A. soup bowl C. canister
B. mixing bowl D. colander
5. It is the egg’s outer covering which accounts for about 9 to 12 % of its total weight depending on
egg size.
A. germinal disc C. yolk
B. shell D. chalaza
6. It is the process of washing and sanitizing dishes, glassware, flatware, pots, and pans either
manually or mechanically.
A. hand washing C. ware washing
B. bleaching D. washing machine
7. A disease that is carried and transmitted to people by food is referred to as food borne
________________.
A. illness C. intoxication
B. infection D. bacteria
8. It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the
egg.
A. shell C. Germinal disc
B. chalaza D. yolk
9. A managerial tool used to assess the environment and to gather important information that can
be used for strategic planning.
A. survey analysis C. WOTS Analysis
B. SWOT Analysis D. environmental scanning
10. It is used for mixing creams, butter and for tossing salads.
A. wooden spoon C. wire whisk
B. electric mixer D. serving spoon
11. 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 of cooked
and cooled starch mixtures.
A. amylopectin C. mucin
B. dextrin D. amylose
12. It is a disease that results from eating food containing harmful microorganisms.
A. food-borne bacteria C. food-borne infection
B. food-borne illness D. food-borne intoxication
13. 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
14. A process of making a new product to be sold to the customers.
A. product conceptualization C. product analysis
B. product implementation D. product development
15. It is a screen – type mesh supported by a round metal frame used for sifting dry ingredients like
starch and flour.
A. funnel C. skimmer
B. sieve D. colander
16. It is used for preparing meat, chicken, and other grains or legumes, such as mongo and white
beans in lesser time.
A. frying pan C. double boiler
B. rice cooker D. pressure cooker
17. 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. offset spatula C. wooden spoon
B. measuring spoon D. rubber scraper
18. It is a disease that results from eating food containing toxins from bacteria, molds or certain plants
or animals.
A. food-borne illness C. food-borne intoxication f
B. food-borne infection D. food-borne bacteria
19. 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. rubber spatula C. offset spatula
B. rubber scraper D. wooden spoon
20. It is a chamber or compartment used for cooking, baking, heating, or drying.
A. microwave C. burner
B. mixer D. oven

Test II - UNDERSTANDING (MULTIPLE CHOICE: 21-30)

Directions: Read each statement carefully, identify the correct answer. Encircle the letter of your
choice on the given choices provided.
21. 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. finding value-added C. unique selling plan

B. unique pricing policy D. unique selling proposition

22. A marketing practice of creating name, symbol or design that identifies and differentiate a
product from the other products.

A. unique selling proposition C. tagline

B. branding D. product naming

23. In this stage, the needs of the target market are identified, reviewed and evaluated.

A. concept development C. economic analysis

B. project development D. refine specification

24. These are luxuries, advantages and desires that every individual considers beyond necessity.

A. needs C. desires

B. wants D. passion

25. A dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware.

A. manual ware washing C. washing machine

B. hand washing D. mechanical ware washing

26. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.

A. weak gelling C. thinning of gel

 B. scorching D. skin formation

27. This is a meaningful and unforgettable statement that captures the essence of the brand.

A. tagline C. branding

B. product naming D. unique selling proposition

28. This is the introduction of new ideas to make the product and services more attractive and
saleable to the target customers.

A. creativity C. new idea

B. product development D. innovation

29. These are the things that people cannot live without in a society.

A. passion C. Needs

B. desires D. wants

30. This is generated by examining the goods and services sold in the community.

A. business concept C. business idea

B. business pricing D. business creation

Test III - ANALYZING (MATCHING TYPE: 31-40)

Direction: Match the entrepreneurial competencies in column A with their meaning in column B.
Write the letter of the correct answer on the space provided before each number.

A B

____31. decision making A. adaptable to change

____32. planner B. strategic thinking and setting of goals

____33. hardworking C. innovative to have edge over other competitors

____34. self-confidence D. working diligently

____35. creative E. make a wise decision towards the set objectives

____36. Discipline F. effective and efficient communication and

relation to people

____37. committed G. skillful in record keeping

____38. ability to accept change H. solid dedication

____39. people skills I. always stick to the plan

____40. profit-oriented J. trust in one’s ability

K. always looking for income

Test IV - APPLICATION (MULTIPLE CHOICE: 41-42)

Direction: Read and apply following situations carefully. Encircle the letter of your correct answer on
the given choices provided.
41. Knife is chef’s best buddy. It is the busiest tool being used by people assigned inside the kitchen.
Which of the following knives is used for decorative works such as garnishes?

A. bread knife C. channel knife

B. butcher knife D. paring knife

42. Food stuff has a required shelf life and storing requirement. Which of the following food item can
be stored in the refrigerator for 2 or 3 days?

A. cooked pasta C. fresh pasta

B. dried pasta D. frozen pasta

Test V – EVALUATING (SOLVING: 43-45)
Direction: Find the cost of your ingredients in rating your finished products by solving the following
expenses below.

Unit Item Description Quantity Unit Cost Total Cost

pcs Egg 6 8.00 43.
____________
pcs Seasonings 3 2.00 44.
____________
Total: 10.00 45.
_____________

Test VI – CREATING (46-50)

Making My Own Logo
Direction: Generate a clear and appealing product brand with a logo and a tagline.

Logo:

Tagline:

__________________________________________________________

,,,,,,,,,,nothing follows,,,,,,,,,,
GOD BLESS

“By three methods we may learn wisdom: First; by reflection, which is the
noblest; second, by imitation, which is easiest; and third by experience, which is
the bitterest.”

Prepared by:
ALMA RIA L. MONES