Free Printable TLE 10-SUMMATIVE ASSESSMENT

1.

How will you tell if the egg is still fresh?

a)

If the egg “bobs” upward on the bottom.

b)

If the egg floats to the surface.

c)

If the egg stands on its small end.

d)

If the egg lays flat on the bottom.

2.

Which of the following sizes of egg is most consumed by food service operation?

a)

Medium

b)

Large

c)

Small

d)

Jumbo

3.

Which of the following are the characteristics of a fresh albumen?

a)

Thin albumen and thick albumen have an equal amount that covered the egg yolk.

b)

Thin albumen has larger amount while thick albumen has small amount.

c)

Thin albumen has larger amount while thick albumen has small amount that covered the egg yolk.

d)

Thin albumen has smaller amount while thick albumen has large amount that covered the egg yolk.

4.

Which of the following is the appearance of an egg that is cooked for 5 to 6 minutes?

a)

The yolk is very soft and runny while the albumen is jelly in texture.

b)

The yolk is soft and runny while the albumen is jelly in texture.

c)

The yolk is mellow while the albumen is solidify.

d)

The yolk and albumen are well cooked or hard.

5.

Egg shell is semi-permeable, what does it mean?

a)

It helps keep out bacteria and dust.

b)

It helps maintain egg freshness.

c)

It means that shell protects the whole egg.

d)

It means that air and moisture pass through pores.

6.

It protects the yolk from breaking and keeping it fresh.

a)

shell membrane

b)

vitelline membrane

c)

chalazae

d)

shell

7.

Which of the following tools is NOT used in cooking omelet?

a)

bowls

b)

fork

c)

non-stick pan

d)

slotted spoon

8.

It is a market form of egg that is pasteurized

a)

fresh egg

b)

Dried eggs

c)

Preserved eggs

d)

Frozen eggs

9.

In this preparation, the egg is broken in simmering water.

a)

Boiling

b)

Frying

c)

Poaching

d)

Baking

10.

Which of the following does NOT belong to fried eggs?

a)

Sunny side up

b)

salted egg

c)

Omelet

d)

Scrambled

11.

A style of omelet where cooked and folded without other ingredients.

a)

Spanish omelet

b)

Stuffed omelet

c)

Plain omelet

d)

Scrambled

12.

An egg preparation where the eggs are broken on a hot pan.

a)

Boiling

b)

Poaching

c)

Frying

d)

Baking

13.

White egg is considered as an excellent emulsifier.

a)

TRUE

b)

FALSE

14.

What happens if egg is beaten or

whisked?

a)

The air will incorporate into the egg.

b)

It increases the volume.

c)

It gives soft and tender texture.

d)

All of the above.

15.

Which of the following is the characteristics of soft-boiled egg?

a)

The yolk is soft and runny while the albumen is slightly solidify.

b)

The yolk is soft and runny while the albumen is solidify.

c)

The yolk is creamy while the albumen is solidify.

d)

The yolk and albumen is well cooked.

16.

The egg is fried on both side. The yolk hardens along with the egg white.

a)

Over easy

b)

Over medium

c)

Sunny side up

d)

Well done

17.

A style of omelet which is open faced.

a)

Plain Omelet

b)

Stuffed omelet

c)

Spanish Omelet

d)

Mushroom Omelet

18.

How to cook a perfect fried egg?

a)

used of fresh eggs

b)

correct heat level

c)

appropriate amount of cooking fat

d)

All of the above

19.

Which of the following is the best cooking tool for boiled egg?

a)

steamer

b)

casserole

c)

non stick pan

d)

wok

20.

In poaching, the egg white coagulates faster in an acidic medium which is assisted by the presence of vinegar.

a)

TRUE

b)

FALSE

TLE 10-SUMMATIVE ASSESSMENT

Total questions: 20

Worksheet time: 10mins

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