A nutritionist explains to a class that most of an egg’s liquid weight is made up of one component. This part is rich in protein and makes up about 67% of the egg’s weight. Which part of the egg is being described?

You are plating a grilled chicken dish with mashed potatoes and steamed vegetables. A teacher reminds you to “read the clock” in plating food. What is the proper arrangement of the items on the plate?

Laura is making Maja Blanca (a Filipino dessert made with coconut milk and cornstarch). She notices that the mixture thickens as it heats. Which changes occur during the gelatinization of starch?

If you buy potatoes and onions and want to store them for a week without spoiling, where should you put them?

During a cooking class, students are asked to check if their fish is cooked properly. Which feature shows that the fish is cooked well done?

A health instructor is teaching students about balanced diets. She explains that one common food is considered “complete” because it provides almost all essential nutrients for the body. Why is an egg considered a complete food?

In your cooking class, the teacher asks you to list different functions of eggs in cookery. You remember that eggs can improve taste, appearance, and texture of dishes. Which of the following describes a culinary use of eggs?

During a food styling contest, students are reminded that food must be arranged in an attractive manner to make it visually appealing. What term refers to the art of presenting food attractively?

Your teacher gives you a fried egg to plate for presentation. To make the dish more appetizing, what should you do?

You notice that your classmate decorated her chicken dish with a garnish that does not match its flavor. What advice should you give?

A teacher tells her students to “read the clock” in plating food. How should you arrange the food on the plate?

You are invited as a judge in a local cooking competition. To fairly evaluate the dishes, which criteria should you use?

During a baking activity, you are asked to remove lumps from flour before mixing. Which kitchen tool is appropriate to use?

A factory modifies cornstarch to make it more stable in sauces and this process changes its properties. What type of starch classification is stated?

Which statement best explains why mise en place is important in preparing starch and cereal dishes?

A nutritionist explains to the class that brown rice is healthier for people with diabetes because it contains more fiber and nutrients compared to white rice. How is brown rice classified?

Your teacher asks which function of starch helps keep salad dressings and syrups smooth and uniform. Which starch function is this?

Angel accidentally added too much liquid to her cake batter. What will likely happen to the starch mixture?

A student adds lemon juice in a cornstarch sauce while cooking. The sauce becomes thin. What problem occurred?

During your cookery class, your teacher reminds you to cook pasta “al dente.” She explains that this is the proper doneness for pasta when served in Italian dishes. What does “al dente” mean?

You finish cooking pasta but need to wait before serving. How do you hold pasta for a short period of time?

During a plating lecture, your teacher shows different ways to present food. Which of the following does NOT describe a classic plating style?

You made fresh pasta at home but want to cook it the next day. Which pasta can be refrigerated for two to three days due to its long shelf life?

After a birthday party, you notice there’s still a large amount of spaghetti left. You want to keep it fresh and safe to eat for 4–5 more days. What is the best way to store the leftover spaghetti?

During class, a teacher explains that some edible plant parts are roots, stems, leaves, and flowers. Which term correctly describes the teacher’s explanation?

While preparing ingredients in the school kitchen, you notice that onions and broccoli have a very strong aroma and taste compared to other vegetables. Your teacher explains that this is because of certain natural compounds they contain. Which compound is mainly responsible for their strong flavor?

In your TLE class, the teacher shows cucumber, pumpkin, and chayote. She explains that these vegetables are classified in the same group based on their plant family. Which family do they belong to?

You are asked to buy vegetables for your cookery class. Which of the following criteria should be considered in buying vegetables?

Your teacher explains that cabbage, bell pepper, and potatoes are good sources of Vitamin C. She then asks the class about one of the main functions of this vitamin in the body. What is the primary function of Vitamin C?

Lydia’s mom asked her to prepare fresh vegetables for dinner. To ensure safety and cleanliness, Lydia needs to wash them properly before cooking. What is the proper way to wash fresh vegetables?

What happens when vegetables are cooked?

A teacher asks what “texture change” means when cooking vegetables. What does it mean?

During a laboratory activity, a student forgot to drain the vegetables right after boiling. Later, the vegetables turned soggy and lost their bright color. What happens if you don’t drain boiled vegetables immediately?

A chef adds a rich flavor to freshly boiled potatoes before serving them. Which is commonly used to flavor vegetables?

Your teacher asks you to prepare a balanced plate. To make it appealing, how many colors should it have?

You bought potatoes and onions to keep for one week. At what temperature should they be stored in a dry, dark place?

In grading food, teachers sometimes use the term “general appearance.” What does this mean?

Your teacher says fish has little connective tissue compared to meat. What does this imply in cooking?

In your fish fabrication lesson, the teacher shows fish with bones removed, but the sides are still joined. What form of fish is this?

Mary and Arlene went in the market to buy fish for their cookery project. Their teacher reminded them that freshness is important for safety and quality. What sign should they check to make sure that the fish is fresh?

After a cooking activity, your group has leftover tilapia and decides to freeze it for later use. How long can lean fish be safely stored in the freezer without losing quality?

Your teacher reminds you that some seafood must not be overcooked to stay juicy. Which seafood is being described?

A chef is about to broil fish fillets in the training kitchen. Before placing them under heat, she coats the fish with butter. What is the purpose of coating fish with fat before broiling?

You are assigned to prepare baked fish for your TLE class. Your teacher reminds you that baked fish tends to dry out if not cooked properly. How can you make baked fish moist and tasty?

In your laboratory activity, you are asked to prepare a whole fish for cooking. After laying the fish flat on the board, the next step is to remove its scales properly. What is the second step in scaling a whole fish?

During your cookery practical test, your teacher asks you to check if the fish you are cooking is already done. She reminds you that fish cooks faster than meat and must be handled carefully. How can you describe if a fish is fully cooked?

In a school cooking contest, students are reminded to present their seafood dishes in an appealing way. The judge emphasizes that plating should be simple, neat, and appetizing. Which is NOT a guideline in attractive seafood plating?

A culinary student is assigned to store leftover lobster and shrimp after a cooking activity. The teacher reminds the class that seafood must be stored correctly to keep it fresh and moist before refrigeration. What is the best way to pack lobster or shrimp before refrigeration?

If you were to design a rubric for grading a cooking project, which components must be included to make it fair and reliable?