Formative Assessment in TLE Grade 10 - Cookery (COBNHS)
Quiz by CID Office SDO Balanga
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- 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