WorksheetsCookery 10 Exam Questions
Total questions: 49
Worksheet time: 25mins
In Cookery, this refers to the poultry or fowl products which is the oval, thin-shelled ovum of bird, used as food.
starch
egg
grains
poultry
Mara is strict with her diet nowadays. According to her diet plan, she can eat eggs but only egg whites. What is the other term for egg white?
chalaza
membrane
albumen
yolk
Why eggs are important in cooking?
Because egg can help bind ingredients
Because egg can give volume to the batter, emulsify liquids, and thicken a sauce.
Because egg provides flavor, clarify a liquid, and even add a nice color or glaze to certain dishes.
All the above state
What is she going to do to check the freshness of an egg?
Go back to the Talipapa and ask again the vendor.
Post it on social media and ask the netizen if they think it's fresh or not.
Cook the egg immediately, if it tastes good then it's fresh.
Do the egg-float test. If the eggs sink to the bottom and lie flat on their sides, they are very fresh.
Do you think eggs are considered as one's complete food? Why?
No. It's just a small food from poultry, so I think it is not a complete food.
Yes. It contains high-quality protein with all the essential amino acids and all the vitamins except vitamin C.
No. Egg is a food that is always recommended for people who are struggling to lose weight.
Yes. Eggs are high in potassium, vitamin C, and other minerals that are needed by our body.
What does it mean when there is a bluish-green tint that develops around the yolk?
the egg is overcooked
the egg is well cooked.
the egg is spoiled
the egg is not fresh.
If you were Anita, are you going to buy those eggs at a cheaper price?
Yes. It will be a big savings for our family since we have a tight budget lately.
No. Those eggs are not safe to eat because of possible cross-contamination which is not safe for our family.
Yes. I will buy those eggs; I will just refrigerate the others so it will stop the bacteria from growing.
No. I will not buy it for 50% off, if the vendor gives it for 75% off then I'll buy.
Which one is NOT included in the three (3) market forms of an egg?
fresh egg
dried egg
frozen egg
wet egg
Which market forms of egg are not commonly sold directly to consumers?
fresh egg
dried egg
frozen egg
wet egg
Why does Agatha need to move the egg from the freezer to the refrigerator to thaw, why not just put it in room temperature or soak it in the water?
Thawing at room temperature and with water is possible, but waste of time.
It will help to avoid any exposure to bacteria.
Frozen egg would melt if she left it at room temperature.
It will easily break if it is just submerged in the water.
How many eggs are left in one dozen?
7 fresh eggs
12 fresh eggs
5 fresh eggs
11 fresh eggs
What is the use of eggs in making meringue?
cooked as is
foam
emulsifier
binding agent
Which of the following is NOT included in the uses of egg in Cookery?
It can be the main protein dish.
It can be a main or accessory ingredient in dishes from appetizers to desserts.
It can be cooked by dry heat, or moist heat, with or without oil.
It is used in the parlor games, 'Basagan ng Itlog'
Which of the following is a standard way of cooking hard-boiled eggs?
Bring to boil and immediately lower the heat to a simmer depending on the size of the egg.
Place the eggs in a pot.
Fill the pot with enough water to cover the eggs.
How can you describe a good, scrambled egg?
Egg has a good plating or presentation.
Egg must not be tough nor burned but completely coagulated.
Eggs must be bought in the supermarket.
Egg must have a perfect tough shape and garnish.
How can you describe poached egg?
These are perfectly fresh eggs, with the correct heat level, and an appropriate amount of cooking fat.
The eggs can be stirred over low heat for a soft delicate curd and creamy texture or stirred less frequently as they cook for larger curd and fir texture.
may be filled with cheese, sautéed vegetables or potato, meats, and smoked fish among other things.
These egg dishes are prepared by slipping shelled eggs into barely simmering water and gently cooking until the eggs hold their shape.
Which of the following is a type of plate that can used in lunch and dinner?
dessert plate
soup plate
dinner plate
appetizer plate
Why do we have to select suitable plates and garnishes according to standards in preparing egg dishes?
Because These will also help you portion correctly,
So that visitors can notice your collection of plates.
Actually, it is not that necessary, you can use whatever plates are available.
None of these statements are correct.
Which of the following is not a good combination with egg?
Scrambled egg and bun on a plate with cereal
Boiled eggs on a white plate with garnish
Scrambled egg with tinola soup
Fried egg with bacon and toasted bread
Do you think it is right to use any garnish?
Yes. If it is edible and will complement the dish.
No. Just use only the available garnish at home.
Yes. You're the one who prepares for food so you are the one to decide.
No. Garnish should be special and expensive.
Which of the following is the most common type of garnish used in culinary in the Philippines?
herbs and greens
fruits and vegetables
sauces and syrups
roots and greens
Why do egg dishes need to be served attractively?
so people can be attracted to the dish, and they would think that it tastes good.
so you can apply your creativity.
It is a part of the final output, so you just must comply.
Because your adviser said that you must decorate your food.
Why is it important to use rubrics for rating?
Because it is included in the Self-Learning Module that's why it is required to use it every time.
Because it is the mechanics of the contest that you must always follow.
Because it is a testing approach in which test cases, conditions, and data are derived from requirements.
Because it gives students a greater chance of achieving a clear and defined target.
Which of the following describes the rubric?
It is the mechanics of the contest that you must always follow.
It is an assessment tool that clearly indicates achievement criteria across all the components of any kind of student work, from written to oral to visual.
It is an accepted principle or instruction that states the way things are or should be done.
a testing approach in which test cases, conditions, and data are derived from requirements.
The following are the common sources of manufactured food starch EXCEPT_________
corn
tapioca
potato
arrowroot
In every food that we eat, even it is organic or not, there is always a starch. Why starch is important in manufactured and processed food?
it plays an obvious role in achieving the desired viscosity in such products as cornstarch pudding, sauces, pie fillings, and gravies.
because starch promotes the products of one's locality that's why all food has an ingredient of starch.
Because starch is rich in vitamins, minerals, and other nutrients.
None of the statements are correct.
Lola Victoria is well-known for her native delicacies like rice cake and Maja Blanca. Someone asks about her secret in making native delicacies and she says that instead of buying processed starch, she uses natural starch. What is Lola Victoria's meaning to say?
Lola Victoria buys instant starches available in the market so that it makes her life easier.
Lola Victoria planted different starches so that she had something to use for the future.
Lola Victoria only uses her old kitchen utensils and equipment in making native delicacies.
Lola Victoria uses harvested starch like sweet potato and corn which she processes in a natural way.
Theodore owned a company that produced corn starch. He is the main supplier of known supermarkets in their province. To make corn starch, he bought tons of corn from the farmers, and from native starch, they processed it into a modified starch. Which of the following describes modified starch?
Native starch from the farm into the customer's table.
It altered the native starch physically or chemically.
It is separated from grains and tubers by a process called wet milling.
It is a seed that is planted on the farm and wait for harvest season.
Alexa was invited to a feast, and she tasted the delicious Ginataang Bilo-Bilo (Sticky Rice Balls in Coconut Milk). She asks for the recipe and tries to make it at home. She buys all the ingredients needed. She adds water to a glutinous starch to make a rice ball but when she starts, it doesn't form well. It became soggy and out of shape. Which of the following is the reason why this happened?
she added too much water
she uses cheap ingredients
she didn't use expensive ingredients.
lack of water, she needs to add more.
Al dente is an Italian word means____________.
to the bones
to the chest
to the neck
to the tooth
In the situation above, why does it say that al dente pasta has a huge impact on every pasta dish?
Because it is easier to digest.
Because al dente is where pasta tastes and feels the best.
All statements are correct.
None of the statements are correct.
Amore in her first bite says that the pasta is al dente. How do you know if the pasta is al dente?
when the pasta has a chalky texture.
when the pasta still feels firm to the bite, not soft and mushy.
when the pasta breaks down in your mouth even without chewing.
when the pasta is hard and still has whitish in the middle of it.
Romeo is an OFW in Italy, he is an assistant chef in an Italian restaurant. His mentor tells him the number one rule in Italy; do not break the pasta. Is it illegal to break the spaghetti pasta in Italy?
Yes. Breaking the pasta means disobeying the law of Italy.
No. You are just breaking a tradition and a rooted cultural habit in Italy, but you are free to eat the pasta the way it's more convenient for you.
Maybe. It is what his mentor told him so maybe it is illegal.
None of the statements above are correct.
Which of the following is the most common sauce used in pasta?
creamy sauce
white sauce
tomato sauce
soy sauce
The general rule for cooking pasta in boiling water is for 1 pound of pasta, use 1 gallon of water, 1 teaspoon of salt, and 1 teaspoon of oil. If you were going to add oil to boiling water, what would happen to the pasta?
The general rule in cooking pasta is made of people who are known for this recipe, we should not question it.
It was written in the general rule, just follow it.
Oil makes the pasta slippery which means your delicious sauce will not stick.
All the above statements are correct.
Reyna is a cook in the school canteen. Her job is to make pasta dishes that's why she makes sure that the pasta is al dente, and the sauce is delicious too. Why sauce is important in pasta?
Because it is a part of a dish.
because it is included in the recipe.
Because it adds weight to the dish.
Because it adds flavor, moisture and texture to the dish.
Which of the following is not included in guidelines on proper and safe handling of food for kitchen facilities?
Do not separate equipment and utensils for handling raw foods, let them in one area.
Sanitize all surfaces and equipment used for food preparation.
Clean thoroughly the cutting boards and work areas after each use.
Protect the kitchen areas and food from insects, pests, and other animals.
Which of the following is not included in guidelines on proper and safe handling of food for food preparation and cooking?
Check expiry dates of food commodities bought and those in stock.
Use iodized salt as a must in salt-seasoned preparations.
Always open the food container.
Practice segregation of materials.
Why food handlers are required to undergo food safety and obtain medical certificates from the local/provincial/city/municipal health office?
Because they are the one who handles food or surfaces that are likely to be in contact with food.
Because certificates and sanitary permits are important to hire them.
Because training and certificates are required in the company.
Because it is an additional point to the restaurant if all their employees have medical certificates.
Shandy dined in her favorite fast-food chain she read the FIFO in the holding area of food. The abbreviation of FIFO means__________
Fight In, Fight Out
Fine In, Fine Out
Food In, Food Out
First In, First Out
The following are the techniques in preparing pasta before plating, which do you think is NOT included?
Pasta is best if cooked and served after being frozen.
If pasta is to be served immediately, just drain, and do not rinse in cold water.
If pasta is to be used cold in a salad, it is ready to be incorporated in the recipe as soon as it has cooled.
Measure portions into mounds on trays. Cover with plastic film and refrigerate until service time.
Renei was a culinary arts graduate and worked as a chef in the restaurant. She made sure that all the food that they presented had a good plating presentation. Is plating important in presenting food? Why?
Yes. Because plated and presented food is more attractive to customers and can set the tone for the entire restaurant
No. Because what important the most is the taste of the starch.
Yes. Because the better the presentation is, the higher the value it becomes.
No. You can present and serve starch and pasta even without proper plating.
If you are going to store fresh pasta in a freezer, what temperature is required?
160-degree Celsius
170- degree Celsius
180-degree Celsius
190-degree Celsius
Why do you need to store pasta at the proper temperature?
to prevent the growth of bacteria and mold.
so that you can save money.
so that you'll still have something to eat the next day.
to reheat the food anytime you need it.
Jenna makes ravioli; a kind of stuffed pasta and she must cook it within half an hour after making it. What would happen if she didn't cook stuffed pasta within half an hour?
it will begin to double its size
it will begin to discolor and become damp.
it will spoil
it will become dry.
Archie made fresh pasta and she stored it in the refrigerator for 2 or 3 days. If the pasta will not be used within that time, what is he going to do?
Throw away the pasta if not consumed after three days.
Make another set of fresh pasta to ensure its quality.
Transfer the pasta from refrigerator to room temperature, you have no choice but to consume it.
Transfer the pasta from the refrigerator to the freezer so that he can still use it for 2 to 3 months.
How long will the pasta sauce be stored in the refrigerator?
2-3 days
6-7 days
4-5 days
8-9 days
Which of the following is not a proper way of storing dried pasta according to the prescribed standards?
Remove the pasta from the store packaging if the noodles come in a box or other non-airtight container.
Place the noodles in a sealable plastic bag or other container that closes tightly.
Seal the bag or screw the lid on tightly. Store the pasta in a cool, dry place.
For long noodles, such as spaghetti, break the noodles so they will fit in the container.
The following are the prescribed standards in storing cooked pasta EXCEPT___________.
Direct the pasta in a container and add sauce immediately. You can store it in the refrigerator even if it's hot.
Sprinkle 1 tsp. salad oil over the noodles. Toss the pasta so the noodles are evenly coated in the oil.
Place the pasta in a tight-sealed container. Store in the refrigerator for three to five days.
Cooked pasta can be stored with no sauce in an airtight container and refrigerated for 4 or 5 days.
