WorksheetsTLE 10 Review
Total questions: 20
Worksheet time: 10mins
When you test the eggs by the use of floating method, and it reveals that they are not very fresh, what should you do to the eggs?
Use a week after testing.
It can still be used after a month.
Use very soon. Don’t throw them right away.
You can throw them away. They are contaminated.
What is the basic principle in cooking eggs?
Always cook in a medium heat temperature until just done.
Always cooks it at low heat temperature until just done.
Always cook it at high heat temperature until just done.
Any of the aforementioned depending on the type of egg dish.
In placing an egg in a glass of salt and water mixture, how do you know if it is fresh?
It sinks yet stands on its point.
It floats to the top.
It expands its air pocket.
It sinks to the bottom.
The following are types of fried eggs EXCEPT ONE. What is it?
sunny-side up
scrambled eggs
basted eggs
hard fried
Which of the following is the proper storage of eggs?
Store them at room temperature.
Eggs should be placed in a freezer.
Keep the eggs refrigerated.
Consumer after two to three days
The following characteristics improve when we cook cereals EXCEPT ONE. What is it?
expiry
flavor
digestibility
appearance
Pasta is an Italian word that means ________.
wheat
dough
grains
noodles
Pasta is a basic mixture of which pair of ingredients?
whole grain and flour
flour and eggs
wheat and flour
flour and ground rice
Breakfast cereals can be categorized into two: hot cereals and cold cereals. What is true about hot cereals?
They require further cooking.
Consume after adding milk.
They can be consumed immediately.
All of the aforementioned.
Which among the following is NOT a principle in cooking cereals?
Cook cereal until it is soft and thickened.
Should be cooked using moist heat or with liquid at low temperature
Gradually add cereal to boiling water and continuously stir until thickened.
To prevent lumps in the cereal, add it slowly to rapidly boiling water and stir gently.
What led to the myriad of pasta shapes today?
the invention of computers
the invention of microwave
the invention of photoshop
the invention of dies
It is one of the methods in preparing basic sauces that is considered “gentle cooking”.
whisking
grating
boiling
simmering
It is a method in preparing basic sauces which is done by beating or whipping ingredients together. Doing this process vigorously is very effective in beating fluids. What method is described?
mixing
whisking
straining
simmering
This is a flavorful liquid made by gently simmering bones and/or vegetables.
stock
sauce
soup
broth
It is a liquid or semisolid product that adds flavor, moisture, and visual appeal to another dish.
stock
sauce
soup
broth
What is the difference between a broth and a stock?
Broth is something you sip while stock is something you cook with.
Broth involves meat; stocks involves bones.
Stock is not seasoned while broth is seasoned.
All of the aforementioned
The following are the principles in cooking stocks EXCEPT ONE. What is it?
Use cold water for making stock.
Skim stock carefully and remove scum.
Cool the stock as quickly as possible.
Store at room temperature.
Which among the following is TRUE about soups.
Soups are something you cooked with.
Soups are usually considered a dessert.
Soups are considered a meal and sometimes an appetizer.
All of the aforementioned.
The following are the general rules in safe handling and storage of meat products EXCEPT ONE. What is it?
Meat should be cooked to their minimum internal temperatures.
Meat should be chilled for storage if not consumed immediately.
Food handlers must wash their hands with hot soapy water.
Food handlers must have studied culinary arts in college.
Here are other safety tips in handling meat products. Which of the following does NOT belong to the group?
Store meat following the First In, First Out (FIFO) rule.
Do not refrigerate meat products fresh from the grocery.
Do not use the same cutting boards for both raw and cooked meat.
Store raw meat products away from other cooked or raw food items.
