TLE 10 COOKERY

1.   What kitchen utensil is used for measuring liquid or bulk solid cooking ingredients?

• Omelet pan

• Egg poacher

• Measuring cup

• Measuring spoon

2.   If you measure an amount of an ingredient like oil or flour when cooking, which kitchen tool should you use?

• Omelet pan

•     Egg poacher

• Measuring cup

•    Measuring spoon

3. Which of the following implement is used to brush the surface of unbaked pastries or cookies?

• Spatula

• Pastry brush

• Rubber brush

• Rubber scraper

4.  Where should egg products be stored?

•   Oven

•    Freezer

• Refrigerator

•     Electric mixer

5.   Which of the following kitchen tools is used for blending, mixing, whipping battering eggs?

• Spatula

•    Colander

• Wire whisk

•    Offset spatula

6.   What do you call the outer covering of an egg?

• Shell

•   Air cell

• Egg white

• Germinal disc

7.   Which of the following factors should the Grade 10 cookery students consider in making an eye appealing presentation of their egg dish output?

•    Keep it simple.

•     Balance the dish.

• Create framework.

•   Get the right portion size.

8.   What should you first consider in buying egg?

I. Egg size        II. Egg grading                  III. Egg freshness

•    I and II

•    I and III

•    II and III

•    I, II and III

9.   If Miss Tessie prepares an egg sandwich for their dinner, which of the following types of fried eggs will she use for filling the sandwich?

• Basted

• Over easy

• Over hard

• Sunny side up

10. 10. What does PPE mean?

• Personal Protect Equipment

• Personal Protective Equipment

• Personal Protections Equipment

• Personalized Protective Equipment