Republic of the Philippines

Department of Education
Caraga administrative Region
Division of Surigao Del Norte
BALITE NATIONAL HIGH SCHOOL
Balite, San Francisco Surigao Del Norte

Quarter-II
SUMMATIVE-1– TLE 10

Name: Date:
Grade and Section: Score:

Directions: Read and understand each statement carefully. Choose the correct
answer and write the letter on the space provided before the number.

______1.What do you call a room or compartment used for baking, heating, or

other cooking needs.
A. Electric Mixer C.Oven
B. Freezer D.Rice cooker
______2.It is used to grab and transfer food items, poultry or meat portions to a
serving platter, hot deep fryer and plate.
A. Fork C.Serving tongs
B. Kitchen knives D.Spoon
______3.It is the utmost concern in every kitchen where food is being prepared,
cooked and served.
A. Cleanliness C.Storing
B. Sanitizing D.Tools
_______4.What do you call the cooking tools for being used and mashing cooked
potatoes, turnips, carrots, or other soft cooked vegetables.
A. Graters C.Potato masher
B. Kitchen knives D.Vegetable peeler
______5.To be effective in cleaning and sanitizing the utensils, tools and
equipment,what are the two-steps process to be remembered?

A. Surfaces must be cleaned and rinsed after being sanitized.

B. Surfaces must be sanitized and rinsed before being cleaned.
C. Surfaces must first be cleaned and rinsed before being sanitized.
D. Surfaces must first be sanitized before being cleaned and rinsed.
______6.Which of the following is the proper order/steps in manual dishwashing
premises.
1. Scrape and pre-rinse 2.Sanitize 3.Rinse
4. Drain and rinse dry 5.Wash
A.15324 B.12534 C.51324 D.51234
_______7.Which is the best for all around and the most popular, lightweight,
attractive and less expensive.
A. Aluminum C.Stainless steel
B. Ceramic or heat proof glass D.Teflon
_______8.Why cleaning and sanitizing procedures must be part of the standard
operating procedures that make up your food safety program?
A.Because improperly cleaned and sanitized surfaces allow harmful microorganisms
to be transferred from one food to other foods.
B. Because the label should indicate if the product can be used on a food contact
surface.
C.Because the right cleaning agent must also be selected to make cleaning easy.
D.Because not all surfaces that looks clean is necessary.
______9.It is a kind of object designed to do a specific kind of work such as cutting or
chopping board either by directly,manually of through applied force.
A. Equipment C.Kitchen utensils
B. Kitchen D.Tools
______10.The steps in washing dishes by machine is the same manual
methods,except that the machine do the:
A. Cleaning, rinsing, and sanitizing C.Cleaning,washing,and rinsing
B. Scraping, washing,and sanitizing D.Washing,rinsing and sanitizing
______11.The process of removing visible dirt from a surface.
A.Cleaning B. Sanitizing C.Washing D.Cleaning and sanitizing
______12. To be effective in cleaning and sanitizing the utensils, tools and
equipment.What are the two-steps process to be remembered?
A. Surfaces must be cleaned and rinsed after being sanitized.
B. Surfaces must first be sanitized and rinsed before being cleaned
.C. Surfaces must first be cleaned and rinsed before being sanitized.
D. Surfaces must first be sanitized before being cleaned and
rinsed.
______13. Which of the following is not a factor that influence the cleaning process?
A. Rinse B. Soil C. Time D. Water
______14.What do you call a kitchen appliance where you store food at a cool
temperature.
A. Blender B. Oven C. Range D. Refrigerator
._____ 15. The statements below are important reasons in using cleaning agents in
accordance to manufacturer’s instruction, EXCEPT:
A. To be aware of the hazards listed in the instructions.
B. To prevent workers from using the exact amount of chemicals.
C. To determine how they should be diluted, combined, and safely used.
D. To handle hazards that may occur during the preparation and when
using the chemical.
______16. How do you prevent recontamination prior to use of tools and
equipment?
A. Make it shiny and glossy.
B. Make it clean and unsanitized.
C. Should be held inappropriately to lessen contamination of food contact tops.
D. Keep cleaned and sanitized tools and equipment in clean storage
areas.
____ 17. What do you call the egg’s outer covering which accounts for about 9 to
12% of its total weight depending on egg size?
A. Chalaza B. Germinal disc C. Shell D. Yolk
____ 18. How many percent of protein the large egg provides to which ideally
recommended intake for adults?
A. 8% B. 10% C. About 13% D.About 15%
____ 19. Eggs are distinguished into how many parts?
A. 3 B. 4 C. 5 D.8
____ 20. This is the ropey strands of egg white at both sides of the egg, which anchor
the yolk in place in the center of the thick white.
A. Chalaza B. Germinal disc C. Shell D. Yolk
___21. The thin shell membrane of an egg is evident when cooking a ______?
A. Fried egg B. Hard boiled egg C. Poach egg D.
Scrambled egg
____22. Which of the choices below is produced by the oviduct and consists of four
alternating layers of thick and thin consistencies?
A. Albumen B. Chalaza C. Shell D. Yolk
____23. The following are the nutritive value of an egg, EXCEPT;
A. It is a good source of iron. B.Eggs are also high in vitamin
C. Good for fortifying food low in protein quality.
D. It contains high quality protein with all the essential amino acids.
____24. Which structure of an egg that sometimes mistaken for egg imperfections or
beginning embryos?
A. Albumen B. Chalaza C. Latebra D. Vitelline
____25. It is a form of quality control used to classify eggs. What is it?
A. Egg composition B. Egg grading C. Egg size D. Egg quality
____26. The following are egg sizes EXCEPT;
A. Extra small B. Jumbo C. Large D. Medium
_____27. How to test if your eggs are fresh?
A. When the shell breaks easily B. When the egg float on above the water
C. When the shell is white and clean D. When the yolk of egg easily breaks
_____28. Egg shells are evaluated on the basis of the following EXCEPT;
A. Cleanliness B. Shape C. Soundness D.Thickness
_____29. What is the unit used for describing egg freshness, based on the thickness
of the albumen?
A. A, B, C, D B. Egg classifying C. Egg grading D. Haugh (HU)
_____ 30. The cooking properties of eggs are so varied that eggs have been called
the “the cement that holds together the castle of cuisine” Which of the choices
below represents the egg’s function?
A. Egg B. Cereal C.Fish D.starch
_____ 31. Why eggs are considered a complete protein?
A. It is affordable and substitute for complete protein.
B. It is good for fortifying food low in protein quality.
D. It contains all nine essential amino acids or the building blocks of protein
____32. How many market forms of egg are there?
A. 2 B. 3 C. 4 D. 5
____33. Below are the stages in foam formation. Which of the following stages when
the foam becomes whiter and soft peaks are formed when beater is lifted?
A. Dry B. Frothy C. Soft Foam D. Stiff Foam
____34. What market form of egg has the longest storage life?
A. Dried eggs B. Fresh eggs C. Frozen eggs D. Thawed eggs
____35. Which of the following does not belong to the group?
A. Boiled B. Custard C. Omelet D. Poached
____36. Identify what use of eggs should be applied in a souffle.
A. As foam B. As binder C. As thickener D. As emulsifier
____37. What would be the result if you cooked fried egg in a high level of fire?.
A. The egg becomes thick B. The egg yolk remains liquid. C.The egg
must be soft and moist. D. The egg becomes rubbery and overcooked.
____38. Which of the following is a desirable quality fried egg?
A. Egg is sticky B. Egg is glossy C. Egg is blistered D. Egg is
brownish
____39. What do you call the foam-like texture of beaten egg white and sugar?
A. Clarifying B. Emulsify C. Frothy D. Meringue
____40. What market forms of egg is most accessible to consumers?
A. Fresh eggs B. Frozen eggs C. Pasteurized eggs
D. Powdered eggs
____41. Why are eggs pasteurized before freezing?
A. To cook eggs easily B. To quickly froze eggs
C. To make eggs high quality D. To avoid bacterial contaminations .
____42. What do you call a fried egg that the yolk is still liquid?
A. Basted B. Over easy C. Over hard D. Sunny side-up
____4. Which of the following egg dish should be soft and moist?

A. Baked egg B. Fried egg C. Omelet D. Scrambled egg

Directions: Label the egg diagram. Write your answer beside the arrow
Observe.Correct spelling.45-50