Republic of the Philippines

BALIAN INTEGRATED NATIONAL HIGH SCHOOL

Balian, Pangil, Laguna

NAME: ______________________________________ YEAR & Section: ______

1st Periodical Test on Cookery 12

I.Multiple-Choice Directions: Choose the letter of the best answer. Write your answer on a separate sheet of
paper.

1. This is generated by examining the goods and services sold in the community.
A. business creation B. business pricing C. business concept D. business idea
2. A process of making a new product to be sold to the customers.
A. product analysis B. product conceptualization C. product development D. product implementation
3. These are luxuries, advantages and desires that every individual considers beyond necessity.
A. wants B. desires C. requirements D. needs
4. This is the factor or consideration presented by a seller as the reason that one product or service is
different from and better than that of the competition.
A. unique selling plan B. unique selling proposition C. unique pricing policy D. finding value-added
5. In this stage, the needs of the target market are identified, reviewed and evaluated.
A. concept development B. economic analysis C. project development D. refine specification
6. This is the introduction of new ideas to make the product and services more attractive and saleable to
the target customers. A. new idea B. creativity C. product development D. innovation
7. A managerial tool used to assess the environment and to gather important information that can be
used for strategic planning. A. environmental scanning B. SWOT Analysis C. WOTS Analysis D. survey
analysis
8. A marketing practice of creating name, symbol or design that identifies and differentiate a product
from the other products. A. product naming B. unique selling proposition C. branding D. tagline
9. This is a meaningful and unforgettable statement that captures the essence of the brand.
A. product naming B. unique selling proposition C. branding D. tagline
10. These are the things that people cannot live without in a society.
A. wants B. desires C. requirements D. needs

II. Matching Type. Match the Personal Entrepreneurial Competencies on A with the column B
A B
____11. Creative A. make a wise decision towards the set
objectives
____12. Profit-oriented B. strategic thinking and setting of goals
____13. Discipline C. trust in one‘s ability
____14. Decision Making D. adoptable to change
____15. People Skill E. innovative to have edge over other
competitors
____16. Planner F. solid dedication
____17. Self-confidence G. skillful in record keeping
____18. Hardworking H. always stick to the plan
____19. Ability to accept change I. working diligently
____20. Committed J effective and efficientcommunication and
relation to people
K. always looking for income

III. Identify the Tools, Utensils and Equipment Needed In Egg Preparation Kitchen Tools .

21. ________________ – a small hand tool used generally in decorative works such as making garnishes.
22. ________________ – a perforated bowl of varying sizes made of stainless steel, aluminum or plastic,
used to drain, wash or cook ingredients from liquid.

23. _______________ – a broad – bladed implement bent to keep the hand off hot surfaces. It is used
for turning and lifting eggs, pan cakes, and meats on griddles, grills, sheet pans, and the likes and also
used to scrape and clean griddles.

24. ______________ – a small implement used to brush the surface of unbaked pastries or cookies with
egg white, egg yolk or glaze.
25. ______________– a broad flexible plastic or rubber scraper, that is rectangular in shape with a curve
on one side. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten
eggs in batter or whipped cream.

26. ______________ – a screen – type mesh supported by a round metal frame used for sifting dry
ingredients like starch and flour.

27. ___________ solid, slotted and perforated – large stainless spoons holding about 3 ounces used for
mixing, stirring, and serving. Slotted and perforated spoons are large, long-handled spoons with holes in
the bowl used to remove larger solid particles from liquids.

28. ___________ – a device with loops of stainless steel wire fastened to a handle. It is used for
blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups.

29. ____________ – A miniature Bain Marie with an upper dish containing indentations each sized to
hold an egg or contains separate device for poaching.

30. ____________ – a heavy-based frying usually of cast iron or copper, with rounded sloping sides used
exclusively for omelets and never washed after used but cleaned with absorbent paper.

IV.True or False. Write Correct if the statement corresponds to the statement and Incorrect if it is not.

31. Ware washing is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans
either manually or mechanically. Manual ware washing uses a three-compartment sink and is used
primarily for pots and pans
32. The shell is the egg‘s first line of defense against bacterial contamination
33. Albumen, also called egg white, accounts for most of an egg‘s liquid weight, about 67%. This is
produced by the oviduct and consists of four alternating layers of thick and thin consistencies
34. Dilution of egg white by water produces bigger volume but lesser foam; this produces more tender
cakes, but in meringues, syneresis occurs
35. The optimum cooking time for eggs in shells is 20 to 25 minutes.
36. Eggs as a thickening agent and binder
37. Poached eggs are prepared by slipping shelled eggs into barely simmering water and gently cooking
until the egg holds its shape
38. The rolled, or French-style, omelets start out like scrambled eggs, but when the eggs start to set, they
are rolled over
39. You don‘t have to be a trained chef to learn the basics of plating, which is the art of presenting food
in an attractive way.
40. The unit for describing egg freshness, based on the thickness of the albumen is called Haugh unit
with a symbol of HU named before Raymond Haugh in 1937.

V.Identify. Read the statement and write the correct word that describe to each statement.

Food borne intoxication/dry storage/Disaster plan/ bacteria/Food borne illness/cold storage/ OHS
/food borne infection/PPE/food borne infection

41. Is a disease that is carried and transmitted to people by food. ________

42. Is a disease that results from eating food containing harmful micro-organism _________
43. Is a disease that results from eating food containing toxins from bacteria, molds or certain plants or
animals _________
45. A cross-disciplinary area concerned with protecting the safety, health and welfare of people engaged
in work or employment ___________
46. There should be plan in place to deal with any emergency. __________
47. A suit use to protect the person________
49. Keeping potentially hazardous foods cold enough to prevent bacteria from growing________
50. Should be dry, cool, well-ventilated, free from insects and rodents, clean and orderly.___________

Good luck!