Which of the following includes the proper sequence of manual dishwashing procedures?

Scrape and pre-rinse, Wash, Rinse, Sanitize, Drain and air-dry

Wash, Scrape and pre-rinse, Rinse, Sanitize, Drain and air-dry

Wash, Rinse, Sanitize, Drain and air-dry, Scrape and pre-rinse

Scrape and pre-rinse, Rinse, Wash, Sanitize, Drain and air-dry

When selecting fresh eggs for purchase, what are the key characteristics you should look for?

It should be clean, uniform in size and free from odor and feces

It should float in water when submerged

It should be smooth, light and no air cell

Jerry prepared an egg dish by whisking eggs, quickly frying them with oil, and stuffing it with ground pork. Which of the following dishes most accurately fits this description and explains the method?

Omelette (beaten eggs cooked and folded with fillings)

Frittata (whisked eggs cooked slowly with fillings, often completed in the oven)

Egg roll (egg mixture cooked into a thin crepe, rolled with fillings)

Scrambled eggs with ground pork (whisked eggs stirred quickly while cooking mixed with pork)

A fertilized duck embryo is boiled and consumed straight from the shell. Which of the following dishes that are either Filipino or egg-based corresponds most closely to this description? Explain your reasoning.

Balut (boiled fertilized duck egg eaten directly from the shell)

Penoy (boiled unfertilized duck egg without embryo)

Salted egg (duck egg cured in brine before being boiled)

Omelette (eggs beaten and cooked quickly with various fillings)

A dish made with eggs is prepared slowly in a small amount of oil without turning, using low heat to ensure that the egg white is fully cooked while the yolk remains soft. Identify this dish by considering the cooking technique, temperature control, and resulting texture. Then, discuss how the variations in cooking methods and outcomes render the other choices less suitable.

Sunny-side up egg – cooked on one side only until the white firm up and the yolk stays runny.

Over-easy egg – cooked on one side and then flipped briefly to lightly cook the surface of the yolk.

Basted egg – cooked on one side while hot oil or water is spooned over the yolk to steam the top.

Poached egg – prepared in simmering water without the shell until the whites are set and the yolk remains runny.

Which egg preparation involves carefully placing whole eggs into gently simmering water until the whites become firm while the yolk stays soft? Identify this dish by discussing the cooking technique, temperature, and medium used. Justify your answer.

Poached egg – whole egg cooked delicately in simmering water without its shell until the white firm up and the yolk remains runny.

Boiled egg – whole egg cooked in boiling water while still in the shell until both the yolk and white attain the preferred doneness.

Basted egg – egg cooked in a skillet while hot oil or water is spooned over the yolk to steam the upper part.

Fried egg – egg cooked in oil or butter in a frying pan until the whites are set, with the yolk either soft or firm based on personal choice.

Which type of preserved egg is created by curing duck eggs in a blend of clay, ash, salt, and rice hulls for several weeks, leading to a dark-hued egg with a subtle aroma and jelly-like consistency? Identify the product by connecting the preservation technique, components, and the changes in its appearance.

Century egg – a preserved duck egg that has been cured in clay, ash, salt, and rice hulls, resulting in a dark color with a mild scent and jelly-like consistency

Salted egg – a duck egg that has been cured in brine or a salted paste, yielding a bright orange yolk and a salty taste

Penoy – a boiled unfertilized duck egg that has a custard-like texture

Deviled egg – a hard-boiled chicken egg cut in half, with the yolk mixed with seasonings and piped back into the egg white

Which egg dish is prepared by mashing the yolks of hard-boiled eggs with cream or mayonnaise, mustard, and seasoning, and then piped back into the whites for serving? Identify the dish by outlining its preparation steps, ingredients, and presentation. Provide an explanation supporting your answer.

Deviled egg – hard-boiled eggs with yolks beaten, seasoned, and placed back into the whites

Century egg – preserved duck egg treated with clay, ash, salt, and rice hulls, dark-colored with a gelatinous consistency

Salted egg – duck egg preserved in brine or salted paste, featuring a vibrant orange yolk and a salty taste

Penoy – boiled unfertilized duck egg with a custard-like consistency

Which Filipino delicacy consists of unfertilized duck eggs that are cooked and consumed directly from their shells? Identify the dish by connecting the type of egg, method of cooking, and texture. Explain your answer.

Penoy – boiled unfertilized duck egg featuring a custard-like consistency

Century egg – a preserved duck egg that has been treated with clay, ash, salt, and rice hulls, resulting in a dark appearance and a jelly-like consistency

Salted egg – a duck egg that has been cured in brine or salted paste, characterized by a bright orange yolk and a salty flavor

Deviled egg – a hard-boiled chicken egg with seasoned mashed yolks that are piped back into the whites

When serving a plated egg creation, which guideline guarantees an attractive and well-proportioned presentation? Identify the optimal practice by connecting plate size, ingredient selection, and flavor harmony. Support your answer.

Focus on a single ingredient – emphasize a key component as the visual and flavor highlight.

Incorporate the same ingredients multiple times – use identical items in different sections of the plate.

Introduce ingredients that overshadow the main dish – add robust flavors that dominate the egg’s taste.

Select a plate significantly larger than the main dish – leave extensive empty spaces surrounding the food.

Which of the following is NOT a common cause of foodborne illness outbreaks?

Efficient personal hygiene practice

Failure to properly refrigerate food

Failure to thoroughly heat or cook food

Foods that are prepared a day or more before they are served.

What is the first thing Lily should do with the eggs she just bought if she doesn't plan to use them immediately?

Put eggs in the refrigerator as soon as possible after purchase

Use ingredients that overpower the flavor of main dish

Store eggs in container with strong odors

To avoid or control common kind of hazards. Which of the following should be observed?

Keep stove surfaces clean to prevent grease flare-ups.

Do not work closely to hot fryers when the floor is dry.

Pour excess ice from fry packages into the fryer.

Move or strain hot oil containers; wait until the oil is cool

To avoid or control this kind of hazards. Which of the following should be observed?

Move or strain hot oil containers; wait until the oil is cool

Do not work closely to hot fryers when the floor is dry.

Pour excess ice from fry packages into the fryer.

Keep stove surfaces clean to prevent grease flare-ups.

In preparation and cooking of eggs, which of the following is correct?

Use only clean, not cracked eggs.

Refrigerated the eggs for cooking.

Which of the following describes the function of a garnish in a dish?

To add a decorative, colorful, or flavorful touch to the dish.

To increase the portion size of the meal.

To act as the main protein source for the meal.

To make the dish more difficult to prepare.

Which type of storage is most suitable for maintaining food in a clean, organized, dry, cool, well-ventilated, and pest-free environment? Determine the correct type of storage by linking its conditions to the objective of avoiding spoilage and contamination.

Dry storage – retains non-perishable items in an area that is dry, cool, and well-ventilated, while being free from pests.

Cold storage – preserves perishable products at low temperatures or frozen to inhibit bacterial growth.

Sun-dry – employs direct sunlight to eliminate moisture from food for preservation.

Heat storage – keeps food at elevated temperatures to ensure safety for temporary serving.

What is the key category of food crops worldwide, named after Ceres, the Roman deity of agriculture? Identify the correct option by connecting the name's origin, the type of crops it encompasses, and its significance in the global food supply. Then, provide support for your answer.

Cereal grains – edible seeds from grass family crops, such as rice, wheat, corn, and barley

Grains – a broad term for seeds from plants used as food, which includes cereals, legumes, and oilseeds

Rice – a particular cereal grain that serves as a staple food for a large portion of the world's population

Wheat – a specific cereal grain commonly utilized for bread, pasta, and various other products

Which of the following is not a safe and proper food handling practice?

Observing personal hygiene at all times

Observing proper hand-washing technique

Wearing a complete cooking outfit

TLE Cookery 10 Assessment

Authored by Laiza Marcoleta

Other

10th Grade

Used 2+ times

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MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Ana dreams of opening her own catering service. She studies market needs, evaluates her cooking skills, and is ready to take risks to make her business grow. What is Ana showing?

Employee

Investor

Researcher

Entrepreneur

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Carlo is confident in his cooking skills and decision-making when trying new recipes for his catering business. Which personal entrepreneurial competency (PEC) is Carlo showing?

Hardworking

Disciplined

Committed

Confident

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A coffee shop owner lists her shop’s strengths and weaknesses, then compares them to opportunities and threats in the market. What tool is she using to align her plans?

Environmental Scanning

SWOT Analysis

TOS Analysis

Survey Analysis

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Chef Liza follows her daily kitchen schedule strictly and avoids spending time on activities not related to food preparation. Which PEC is she showing?

Creative

Confident

Disciplined

Profit Oriented

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What does French term mis en place means?

A type of French stew

A dessert made with prepared ingredients

To put everything in place before cooking

The final presentation of a dish

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

In a professional kitchen, what is the correct term for cleaning dishes, glassware, utensils, and pots either by hand or using a machine?

Sanitizing

Warewashing

Sun drying

Draining

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which process is done after cleaning to reduce the number of microorganisms on kitchen tools and equipment?

Sanitizing

Warewashing

Sun drying

Draining

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TLE Cookery 10 Assessment

Ana dreams of opening her own catering service. She studies market needs, evaluates her cooking skills, and is ready to take risks to make her business grow. What is Ana showing?

Carlo is confident in his cooking skills and decision-making when trying new recipes for his catering business. Which personal entrepreneurial competency (PEC) is Carlo showing?

A coffee shop owner lists her shop’s strengths and weaknesses, then compares them to opportunities and threats in the market. What tool is she using to align her plans?

Chef Liza follows her daily kitchen schedule strictly and avoids spending time on activities not related to food preparation. Which PEC is she showing?

What does French term mis en place means?

In a professional kitchen, what is the correct term for cleaning dishes, glassware, utensils, and pots either by hand or using a machine?

Which process is done after cleaning to reduce the number of microorganisms on kitchen tools and equipment?

Which of the following includes the proper sequence of manual dishwashing procedures?

Which kitchen tool is best for scraping the sides of mixing bowls and pans to remove all contents?

Which of the following knives is used for decorative works such as garnishes?

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