DIAGNOSTIC TEST
1st Quarter
TLE Cookery 10
S.Y. 2022 - 2023
Name: _____________________________________________ Section: _______________Score: ______
I. Read the following questions carefully and select the letter that best describes the statement. Write your answer in
your paper.
1. May be purchased individually, by dozen or in trays.
a. Fresh eggs b. Frozen Eggs c. Dried Eggs d. Balut
2. These are pasteurized and must be thawed before use.
a. Fresh eggs b. Frozen eggs c. Dried eggs
d. Pickled eggs
3. Used primarily as ingredients in food industry.
a. Fresh eggs b. Frozen eggs c. Dried eggs d. Century eggs
4. It is prepared by slipping shelled eggs into barely simmering water and gently cooking
until the egg hold its shape.
a. Hard-cooked eggs b. Soft-cooked eggs
c. Poached eggs
d. Coddled eggs
5. It may be served sunny side up (not turned) or over (turned once).
a. Fried eggs b. Scrambled eggs
c. Omelet
d. Hard-cooked eggs
6. Start out like scrambled eggs, but when the eggs start to set, they are rolled over or
folded in half.
a. Fried Eggs b. Scrambled eggs
c. Omelet
d. Hard-cooked eggs
7. The eggs can be stirred constantly over low heat for a soft delicate curd and a creamy texture
a. Fried eggs b. Scrambled eggs
c. Omelet
d. Hard-cooked eggs
8. The eggs is simmer for 30 seconds.
a. Soft-cooked eggs
b. Coddled eggs
c. Poached eggs
d. Medium-cooked eggs
9. The eggs is cook for 12 to 15 minutes
a. Hard-cooked eggs
c. Soft-cooked eggs
b. Medium-cooked eggs
d. Poached eggs
10. Eggs are cooked for 5 to 7 minutes.
a. Hard-cooked eggs
c. Soft-cooked eggs
b. Medium-cooked eggs
d. Poached eggs
11. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.
A. Weak Gel
B. Thinning of Gel
C. Skin Formation D. Scorching
12. The process of forming dextrins.
A. Dextrinization
B. Syneresis
C. Gelatinization
D. Evaporation
13. Which of the following pasta shapes is perfect for chunkier sauces?
A. Thicker
B. Thin C. Very small D. with holes or ridges
14. An Italian phrase that means “ to the tooth” called _______.
A. Sautee’
B. Delicioso
C. Al Dente
D. Risotto
15. The following choices are example of pasta EXCEPT:
A. Lasagna
B. Noodles
C. Bow Ties
D. Sardines
16. Which problems in starch cookery is due to ungelatinized starch?
A. Weak Gel
B. Thinning of Gel
C. Skin Formation
D. Scorching
17. It is a pale powder obtained from starch, used mainly as an adhesive.
A. Baking powder
B. Baking soda C. Sugar
D. Dextrins
1 8. In which pasta shapes are good for soups?
A. Thicker
B. Thin C. Very small
D. with holes
19. This problem results when there is too much liquid in relation to the starch.
A. Scorching
B. Thinning of Gel
C. Skin Formation
D. Weak Gel
20. The contraction of a gel accompanied by the separating out of liquid called_____.
A. Gelatinization
B. Dextrinization
C. Syneresis
D. Scorching
21. The egg’s outer covering.
A. Air Cell
B. Yolk
C. Shell
D. Chalaza
22. It is also called egg white.
A. Air Cell
B. Yolk
C. Shell
D. Chalaza
23. This is the empty space between the white
A. Air Cell
B. Yolk
C. Shell
D. Chalaza
24. Grains are the most important group of food crops in the world named after the Roman
goddess of harvest, Ceres
a. Wheat
b. Cereals
c. Root crops d. Grains
25. It plays an obvious role in achieving the desired viscosity in such products as cornstarch
pudding, sauces, pie fillings and gravies.
a. Cereals
b. Starch
c. Wheat
d. Tubers
26. Which of the following tools that are used for beating egg whites, egg yolk, creams and mayonnaise?
a. Wire whip b. wooden spoon
c. blending fork d. channel knife
27. What tool that are used for separating coarse particles of flour, sugar, baking powder, and
powdered ingredients to retain finer textures?
a. Mixing bowl b. Whisk
c. Sifter d. Sauce pan
28. These refers to starches as originally derived from its plant source.
a. Modified starches
c. Purified starches
b. Native or Natural starches d. Rice starches
29. The following are the functional properties of starches except
a. Thickeners b. Binders
c. Emulsifier
d. Package
30. Which of the following cereal-processed food that are excellent sources of thiamine, niacin, riboflavin and iron?
a. Enriched cereals
c. Whole grain cereals
b. Restored cereals
d. Processed cereals
31. It is a long chain- like molecule, sometimes called the linear fraction and is produced by
linking together 500 to 2,000 glucose molecules.
a. Amylopectin
b. Granules
c. Amylose
d. Hilum
32. Amylose and amylopectin molecules are placed together in highly packed stratified layers
formed around a central spot in the granule called the ________.
a. Maltese
b. Granules
c. Hilum
d. Gel
33. Which of the following is not belong to the group?
a. Hydration and swelling to several times of original size.
b. Loss of birefringence.
c. Increase in clarity.
d. Granulated sugar
34. This is the germinal disc and it is present even if the egg is infertile
A. Albumen
B. Yolk
C. Chalaza
D. Air Cell
35. 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. Albumen
B. Yolk
C. Chalaza
D. Air Cell
36. Below are uses of egg EXCEPT.
A. Emulsifier B. Binding
C. Foam
D. Dish
37. Eggs as functional foods contain lutein and ________ that reduce the risk of cataracts and macular degeneration.
A. zeaxanthing B. zeaxanthin C. zeaxantin
D. zeasanthin
38. Below are the variety of egg dishes EXCEPT.
A. Hard – Cooked Eggs B. Coddled Eggs
C. Saturated Eggs
D. Poached Eggs
39. Common pitfalls of egg.
A. eggs brown and crisp
E. eggs shiny clear
B. eggs white blistered
C. eggs odd-shaped
D. eggs sticking
A. ABDE only B. ABCDE only C. ABC only
D. ABCD only
40. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.
A. Weak Gel
B. Thinning of Gel
C. Skin Formation
D. Scorching