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Formative Assessment in TLE Grade 10 - Cookery (COBNHS)

Quiz by CID Office SDO Balanga

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20 questions
Show answers
  • Q1

    FIFO stands for __________.

    First In Fight Out   

    First In First Out

    Fan In Fan on    

    Fit In Fit Out

    30s
  • Q2

     What is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically?

    Ware washing

     Handwashing

     Bleaching 

    Washing machine

    30s
  • Q3

    What is the egg’s outer covering?

    Shell

    Germinal disc 

    Yolk

     Chalaza    

    30s
  • Q4

    What do you call the entrance of the latebra or the channel leading to the center of the yolk?

     Germinal disc 

    Chalaza    

    Shell

    Yolk

    30s
  • Q5

    What is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the egg?

    Yolk

     Chalaza  

     Germinal disc

    Shell

    30s
  • Q6

    Chef Shaneshan will cook chopsuey. She is about to remove the hard core of a cabbage. Which of the following knife will she use?

    Channel knife 

     Butchers knife

    Paring knife

    Cutting knife

    30s
  • Q7

    Mrs. Cabrera needs more supply of Vitamin A, which of the following will she eat to give her the nutrients she needs?

    Alugbati  

    Lettuce 

    Potatoes

    Saluyot

    30s
  • Q8

    One of the guidelines in Plating a vegetable dish is to keep vegetables off the rim of the plate, how are you going to do it properly?

    Arrange vegetable on plate, that every item should be identifiable.

    Selecta plate large enough to hold food without hanging off the edge.

    Arrange the best side of food on plate to avoid letting the diner rearrange them before eating.

    Create a center of attention and relate everything to it.

    30s
  • Q9

    How to arrange the items for the convenience of the customer in Plating a vegetable dish?

    Arrange vegetable on plate, that every item should be identifiable.

    Selecta plate large enough to hold food without hanging off the edge.

    Arrange the best side of food on plate to avoid letting the diner rearrange them before eating.

    Create a center of attention and relate everything to it.

    30s
  • Q10

    Which of the following flavor component of vegetables gives strong flavor and odor to some vegetables like onions, garlic, cabbage and broccoli?

    Flavonoids  

    Sulfur Compounds

    Sugar

    Glutamic Acid 

    30s
  • Q11

    Why do we marinate meat?

    It gives flavor and tenderize the meat.

    All of the above.

     Just for fun.  

    It gives attraction.                             

    30s
  • Q12

    Why do we need to use a non-reactive container during marinating?

    To prevent after-taste.

    It is simple.  

    It is cheaper.       

    None of the above

    30s
  • Q13

    Why do we have to follow the basic principles of platter presentation?

    None of the above

    To be clean. 

    To make food become delicious

    To look more attractive.

    30s
  • Q14

    Why do we need to follow the hygienic practices in preparing food?

    All of the above

    To know how to prepare food easily.

    To ensure health safety.    

    To attract more bacteria.

    30s
  • Q15

    What might happen if you first consume the new purchases than the old ones?

     The new purchases will be expired.

    The old purchases will become more delicious.

    The new purchases will become more delicious. 

    The old purchases will be expired.

    30s

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