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    Diagnostic Assessment

    Uploaded by

    Abigail Macanlalay
    This document appears to be a diagnostic assessment from Calasiao Comprehensive National High School in Pangasinan, Philippines. It contains multiple choice questions about procedures for manual dishwashing, parts of an egg, vitamins found in eggs, criteria for evaluating egg shells, forms of eggs used in cooking, factors that affect egg coagulation temperature, types of egg dishes, tools used for cooking omelets, principles for plating egg dishes, sources of starch for manufacturing food starch, changes that occur to starch during cooking, and how to hold pasta for later service. The questions cover topics related to eggs, cooking, and food preparation.

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    Diagnostic Assessment

    Uploaded by

    Abigail Macanlalay
    286 views2 pages
    This document appears to be a diagnostic assessment from Calasiao Comprehensive National High School in Pangasinan, Philippines. It contains multiple choice questions about procedures for manual dishwashing, parts of an egg, vitamins found in eggs, criteria for evaluating egg shells, forms of eggs used in cooking, factors that affect egg coagulation temperature, types of egg dishes, tools used for cooking omelets, principles for plating egg dishes, sources of starch for manufacturing food starch, changes that occur to starch during cooking, and how to hold pasta for later service. The questions cover topics related to eggs, cooking, and food preparation.

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    This document appears to be a diagnostic assessment from Calasiao Comprehensive National High School in Pangasinan, Philippines. It contains multiple choice questions about procedures for manual dishwashing, parts of an egg, vitamins found in eggs, criteria for evaluating egg shells, forms of eggs used in cooking, factors that affect egg coagulation temperature, types of egg dishes, tools used for cooking omelets, principles for plating egg dishes, sources of starch for manufacturing food starch, changes that occur to starch during cooking, and how to hold pasta for later service. The questions cover topics related to eggs, cooking, and food preparation.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    286 views2 pages

    Diagnostic Assessment

    Uploaded by

    Abigail Macanlalay
    This document appears to be a diagnostic assessment from Calasiao Comprehensive National High School in Pangasinan, Philippines. It contains multiple choice questions about procedures for manual dishwashing, parts of an egg, vitamins found in eggs, criteria for evaluating egg shells, forms of eggs used in cooking, factors that affect egg coagulation temperature, types of egg dishes, tools used for cooking omelets, principles for plating egg dishes, sources of starch for manufacturing food starch, changes that occur to starch during cooking, and how to hold pasta for later service. The questions cover topics related to eggs, cooking, and food preparation.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Calasiao Comprehensive National High School

    Calasiao, Pangasinan

    DIAGNOSTIC ASSESSMENT

    Name:_______________________________________________ Score:________________
    Year & Section:________________________________________ Date:________________
    A. Multiple Choice
    Read the following questions carefully and choose the letter that best describes the statement. Write
    your answer on your test notebook.
    1. Which of the following is the right step-by-step procedures in manual dishwashing.
    A. drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash dishes
    B. rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes
    C. scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes
    D. scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry dishes
    2. Which of the following parts of an egg is produced by the oviduct and consists of four alternating
    layers of thick and thin consistencies?
    A. air cell C. chalaza
    B. albumen D. yolk
    3. Which of the following vitamins is found in eggs?
    A. B C. D
    B. C D. K
    4. The appearance of egg is important for consumer appeal. On what basis are shells evaluated?
    A. cleanliness, shape, texture and soundness
    B. grade, texture, cleanliness, shape
    C. shape, texture, cleanliness and size
    D. texture, soundness, size and cleanliness
    5. Which of the following market forms of eggs in seldom used in cooking?
    A. dried egg C. frozen egg
    B. fresh egg D. shelled egg
    6. Which of the following raises coagulation temperature producing softer, weaker gel when added to
    egg used in culinary?
    A. alkali C. sugar
    B. salt D. vinegar
    7. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently
    cooking until the egg holds its shape?
    A. fried egg C. scrambled egg
    B. poached egg D. soft-boiled egg
    8. Which of the following tools is not used in cooking omelet?
    A. bowls C. sauté pan
    B. fork D. skimmer
    9. Which of the following is true in plating egg dishes?
    A. Choose a serving dish small enough to let each food item stand out
    B. Play with color and texture
    C. The protein dish should cover half of the plate
    D. Use even numbers in setting the dish
    10. Which if the following sources of starch is rarely used in manufacturing food starch?
    A. cassava C. potato
    B. corn D. rice
    11. Which of the following changes in starch during cooking is the resistance to flow; increase in
    thickness or consistency?
    A. dextrinization C. retrogadatiom
    B. gelatirization D. rice
    Calasiao Comprehensive National High School
    Calasiao, Pangasinan

    12. Which of the following is suggested if you will hold pasta for a short period of time for later service?
    A. Cook pasta ahead of time and chill
    B. Drain and add sauce
    C. Drain, toss with a small amount of oil, cover and hold in warmer
    D. Undercook slightly the pasta
    13.

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