BETHANY SCHOOL BETHANY SCHOOL

Academic Year 2019-2020 Academic Year 2019-2020

FIRST QUARTER FIRST QUARTER
QUIZ #1 QUIZ #1
T.L.E 10 T.L.E 10

Name Name

Section Date Teacher Parent’s Signature Section Date Teacher Parent’s Signature

I. DIRECTIONS: Read the following questions carefully. I. DIRECTIONS: Read the following questions carefully.
Write True on the line if the statement is correct. Write False if the statement is incorrect. Write True on the line if the statement is correct. Write False if the statement is incorrect.

________1. Large eggs weigh approximately 650 grams per dozen. ________1. Large eggs weigh approximately 650 grams per dozen.

________2. Eggs should always be cooked at low temperature. ________2. Eggs should always be cooked at low temperature.

________3. A sunny-side up is lightly brown. ________3. A sunny-side up is lightly brown.

________4. Milk adds body to scrambled eggs. ________4. Milk adds body to scrambled eggs.

________5. An omelette is cooked over a low heat. ________5. An omelette is cooked over a low heat.

________6. Poaching is cooking egg with water and a little vinegar. ________6. Poaching is cooking egg with water and a little vinegar.

________7. It is basted egg if the white is firm and the egg yolk is soft. ________7. It is basted egg if the white is firm and the egg yolk is soft.

________8. A hard boiled egg should be placed in the refrigerator to cool them. ________8. A hard boiled egg should be placed in the refrigerator to cool them.

________9. .Eggs can be stored at room temperature. ________9. .Eggs can be stored at room temperature.

________10. Scrambled egg should always be soft, yellow, and not watery. ________10. Scrambled egg should always be soft, yellow, and not watery.
II. DIRECTIONS: Fill in the blank with the correct answer.
Write the answer on the space provided. II. DIRECTIONS: Fill in the blank with the correct answer.
Write the answer on the space provided.

A. 1-3 Different shapes of pasta

A. 1-3 Different shapes of pasta
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B. give at least 7 examples of traditional cereals

B. give at least 7 examples of traditional cereals

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