College of Our Lady of Mercy of Pulilan Foundation, Inc.

L o n g o s, P u l i l a n, B u l a c a n
S.Y. 2016 - 2017
Junior High School Department

First Monthly Test in T.L.E. 10

Home Economics (COOKERY)
Name:__________________________________ Score:___________________________
Grade and Section:________________________ Date:____________________________

I. Concept Recall. Choose the letter of the best answer as described in each sentence. Place your answer
on the space provided. (10 points)

____1. Karl cooked an egg by breaking it into a cup and slip quickly in a shallow pan with boiling salted water.
a. boiled egg c. poached egg
b. fried egg d. shirred egg
____2. Mary, a cookery student, makes sure that all needed tools and ingredients are ready before the cooking
activity.
a. mise en place c. miss en place
b. mise un place d. miss un place
____3. Kim, a chef, uses eggs in preparing custard or leche flan and pudding.
a. emulsifying agent c. binding agent
b. leavening agent d. thickening agent
____4. Dory uses beaten egg whites in making chiffon or sponge cakes.
a. emulsifying agent c. binding agent
b. leavening agent d. thickening agent
____5. Eggs are used in the preparing of dishes like croquettes, lumpia, and shanghai.
a. emulsifying agent c. binding agent
b. leavening agent d. thickening agent
____6. The protein in an egg, especially the yolk, is necessary in producing permanent emulsion of oil in
liquids, as in making mayonnaise.
a. emulsifying agent c. binding agent
b. leavening agent d. thickening agent
____7. Miho’s catering services uses hard-cooked eggs in preparing their pancit Malabon, palabok, paella, and
morcon specialties.
a. leavening c. garnishing
b. emulsifying d. plating
____8. In preparing fresh lumpia wrapper, eggs are used together with cornstarch, water, oil and salt.
a. adds volume c. adds shape
b. adds thickness d. adds color
____9. These are finished products where duck eggs are processed for 5 days using NaCl.
a. dried eggs c. frozen eggs
b. fresh eggs d. salted eggs
____10. In the market, eggs are classified or sorted as jumbo, extra-large, large, medium, and small.
a. dried eggs c. frozen eggs
b. fresh eggs d. salted eggs

II. Identify the parts of the following. Place your answer on the space provided. (5 points)

_______________1.
_______________2.
_______________3.
_______________4.
_______________5.
 T.L.E. 10 – H.E. COOKERY, Page 2 of 3

III. JUMBLED WORDS. Identify the following nutrients of eggs. Place your answer on the space
provided. (5 points)

_______________1. NTRPEIO
_______________2. HHPPSSRUOOO
_______________3. EUINTL
_______________4. AEOFLT
_______________5. AEIOCSLR

IV. Match Column A with Column B. On the blank before the number in Column A, write the letter of
the corresponding letter to your answer. (10 points)

A B
PEC’s of Successful Food Definitions
Entrepreneurs

____1. Sociability a. sees positive attitude towards works

____2. Hardworking b. strives for excellent quality and affordable food items
____3. Innovative c. creates SMART goals
____4. Optimism d. possess good emotional stability
____5. Knowledgeable e. implements different alternatives to satisfy customers
____6. Opportunity seeker f. the quality that allows someone to continue in improving
____7. Persistence one’s dish despite of difficulties in achieving it
____8. Risk-taker g. a person who sees business even during calamity time
____9. Committed h. a person who has information, understanding of the ins
____10. Goal-oriented and outs of the business
i. a person who uses a lot of time and energy in operating
the business
j. a person who is willing to gamble his time and money for
new ventures and innovations

V. Complete the table by supplying the missing information about the cooked egg in the shell. (5 points)

Eggs Minimum Time Maximum Time

Soft-cooked egg 1. 5 minutes

2. 10 minutes 3.

4. 5 minutes 5.

VI. TERMINOLOGIES. Complete the table by giving the other term of the following words. (5 points)

WORD OTHER TERM

1. Torta
2. Fried egg
3. Shirred egg
4. Egg white
5. Stiff and dry egg whites
 T.L.E. 10 – H.E. COOKERY, Page 3 of 3

VII. Situational Analysis. Write Y if the statement is true and N if the statement is false. Write your
answers on the blank provided. (15 points)

Jeh cooks eggs for breakfast. What are the characteristics he should know to determine if the egg
is fresh or not?
____1. Rough shell
____2. Sinks in water
____3. Dirty shell
____4. Firm yolk
____5. Irregular air cell

Morisette doesn’t know how to present cooked eggs attractively. Help her on how she can make
the dish to look attractive and appetizing.
____6. Use edible garnishing.
____7. Use plain plate.
____8. Include garnish that can add color and flavor.
____9. Use clean plates and tools for eating.
____10. Use a plate much bigger than the food to be plated.
____11. Use a watery/runny egg to be plated.
____12. Use sliced tomatoes as garnish to add flavor and color.
____13. Chopped parsley is an appropriate/suitable garnish for egg dishes.
____14. The center of interest can be disregarded.
____15. Use plastic garnishes.

VIII. Think of a food business idea of your own. Draw the food business logo and write an innovative and
creative tagline of your own food business. Put it on the box provided. (15 points)
NEEDS
GOOD EXCELLENT
CRITERIA IMPROVEMENT
3 5
1
Engaging and attention
TAGLINE Lacks imagination Mostly engaging
grabbing
Most parts are not Some parts are not so
PRESENTATION Organized
organized organized
ORIGINALITY Idea is usual Idea is somewhat usual Idea is unique
TOTAL:

“Miracle is another name for Hardwork.”

God Bless!
--- Sir Jeh 
JBU19/’16