Free Printable ACHIEVEMENT TEST in TLE 10

1.

What contains high quality or complete protein with the essential amino acids?

a)

egg

b)

poultry

c)

beef

d)

pork

2.

What is the part of the egg that the color depends on the food that the hen and the species of breed?

a)

white

b)

yolk

c)

shell

d)

shell membrane

3.

What is the market form of egg that weights 30 oz. per dozen?

a)

large

b)

extra- large

c)

small

d)

jumbo

4.

What eggs are preferably used for making salted eggs?

a)

Chicken eggs

b)

quail eggs

c)

duck eggs

d)

turkey eggs

5.

What is the process of cooking eggs in a shell by simmering water for 10 to 15 minutes?

a)

Hard – cooked

b)

medium – cooked

c)

soft – cooked

d)

over - cooked

6.

. What is the process of cooking eggs similar to scrambled eggs but with fillings such as meat and vegetables?

a)

pouched egg

b)

sunny side up egg

c)

boiled egg

d)

egg omelet

7.

Why eggs are necessary for preparing croquettes, lumpia, shanghai?

a)

for binding and thickening

b)

for leavening

c)

for garnishing

d)

for emulsifying

8.

How can the eggs work in making mayonnaise?

a)

as frothy

b)

as emulsifying agent

c)

as garnishing

d)

as binding agent

9.

Why eggs are used in pancit Malabon, palabok, paella and morcon?

a)

as leavening agent

b)

as garnishing

c)

as binder

d)

as breakfast food

10.

What is the term for food presentation?

a)

plating

b)

center of interest

c)

emulsifying

d)

pouching

11.

What refers to the cultivated plants of the grass family that provide edible starchy grains or seeds?

a)

cereal

b)

vegetable

c)

cassava

d)

taro

12.

What is considered as the staple food of more than half of the Philippine population?

a)

popcorn

b)

rice

c)

wheat

d)

oats

13.

. What is the cereal used in bread making?

a)

rye

b)

oats

c)

barley

d)

wheat

14.

How are the low perishable foods such as rice and cereals stored?

a)

in a moist place

b)

in a cool dry place

c)

in a wet area

d)

in the pail

15.

What are the essential sources of vitamins and minerals that are important to one’s health and well-being?

a)

Vegetables

b)

root crops

c)

meat

d)

eggs

16.

How will you cook the vegetables to prevent the loss of vitamin C?

a)

Scrub and brush

b)

wash carefully

c)

pare vegetables thinly

d)

stir the vegetables

17.

How do you know that the vegetables are fresh?

a)

Crisp and bright in color

b)

bruises are present

c)

full of blemishes

d)

molds are seen

18.

What is the effect of dry heat on starch resulting in changes in color and flavor, reduced thickening power and higher solubility?

a)

dextrinization

b)

gelatinization

c)

dispersion

d)

retention

19.

What is the good characteristic of good quality tomato?

a)

Smooth light brown

b)

bright red color

c)

soft with blemishes

d)

juicy and decayed

20.

What is not included in Ginataang Malunggay with Kalabasa?

a)

Coconut milk

b)

squash

c)

malunggay

d)

eggs

21.

What fish comes from the fresh water?

a)

Dalag(mudfish)

b)

pompano

c)

lapu-lapu

d)

tanigue

22.

How many percent of fat is found in the fat fish?

a)

2%

b)

2 – 5%

c)

3 – 8%

d)

5 – 20%

23.

How to process dried fish?

a)

Put under the clouds

b)

Dry under the sun

c)

Leave beside the door

d)

Hang at the top of stove

24.

What is the safest method of thawing frozen fish?

a)

in the sink

b)

on the table

c)

inside the refrigerator

d)

inside the basin

25.

Which should be cooked in a lesser time?

a)

beef

b)

pork

c)

poultry

d)

fish

26.

What method of cooking fish in water with vegetables and acidifying ingredients?

a)

Sinigang na isda

b)

Pesa

c)

ginataan

d)

pangat

27.

What refers to the liquid extracted from simmering meat bones?

a)

Soup

b)

sauce

c)

paste

d)

stock

28.

What stock has a light golden color, clear and mild in flavor?

a)

brown stock

b)

vegetable stock

c)

fish stock

d)

white stock

29.

What soup is made from the bones of non-fatty lean fish?

a)

white stock

b)

brown stock

c)

fish stock

d)

vegetable stock

30.

What process is used for the removal of feathers and fin feathers?

a)

Slaughter

b)

scalding

c)

de feathering

d)

evisceration

31.

What is the meat contain a lower fat?

a)

White meat

b)

dark meat

c)

red meat

d)

brown meat

32.

What meat contains fewer calories and recommended for people with restricted diets?

a)

beef

b)

carabeef

c)

poultry

d)

pork

33.

What is not used for garnishing?

a)

fresh fruits

b)

artificial celery

c)

fried garlic

d)

steamed vegetables

34.

What is the liquid mixture, seasoned to add flavor and to make the meat tender?

a)

melted sugar

b)

melted butter

c)

diluted corn starch

d)

marinade

35.

What breakdowns tough proteins?

a)

Sugar

b)

butter

c)

garlic

d)

acid

36.

What cooking method is using direct heat?

a)

grilling

b)

boiling

c)

steaming

d)

simmering

37.

What is the suggested color of the plate in plating meat dishes?

a)

Brown

b)

white

c)

green

d)

pink

38.

What can be used as a bed for the meat?

a)

Vegetable dish

b)

meat dish

c)

poultry dish

d)

egg dish

39.

How will you store fresh meat?

a)

all meat in one wrapper

b)

one cooking portion and individually wrapped

c)

unwrapped the meat

d)

wrap in paper bag

40.

What is the storage temperature of the freezer to make the meat last?

a)

-18 degrees centigrade

b)

-5 degrees centigrade

c)

- 10 degrees centigrade

d)

-2 degrees centigrade

ACHIEVEMENT TEST in TLE 10

Total questions: 40

Worksheet time: 40mins

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