FIRST PERIODICAL TEST

COOKERY 10

Directions: Choose the letter of the correct answer.

1. Which refer to the set of skills that entrepreneurs must possess to take control of the challenges
in business?
A. Personal Entrepreneurial Competencies
B. Professional Enterprise Competencies
C. Personally Preferred Competencies
D. Personal Business Capacities
2. What really makes up a successful entrepreneur?
A. Ability to study a market
B. Ability to act like a customer
C. Knowledge, skills, and money
D. Knowledge, skills, and attitude
3. Which of the following is a common activity of an entrepreneur?
A. Advocate against global warming
B. Deliver goods and services to the market
C. Volunteer in a community clean-up activity
D. Preach in different churches or group of churchgoers
4. Which of the following best describes a risk-taker?
A. Paying attention to the needs and demands of people
B. Accomplish targets on time as agreed with customers
C. Anticipating a loss and countering it with feasible alternatives
D. Acting as the prime mover of resources in the achievement of objectives
5. Why is it important for entrepreneurs to talk with industry experts when developing new business
concepts?
A. The industry experts usually improve your management skills.
B. The industry experts typically provide useful information.
C. The industry experts commonly enhance your confidence.
D. The industry experts frequently offer financial support.
6. To develop repeat business and customer loyalty, a business owner might ______________
A. increase prices. B. offer a new and excellent service.
C. ridicule the competition. D. update equipment.
7. Why is it often necessary to provide employees with additional training?
A. To increase socialization B. To improve performance
C. To analyze diversity D. To identify sensitivity
8. Who are the people with skills and capabilities to see and evaluate business opportunities; and
can strategically identify products or services needed by the community with the capacity to deliver
these at the right time and at the right place?
A. Businessmen B. Businesswomen
C. Entrepreneurs D. Investors
9. Which among the statements below best describe entrepreneurship?
A. selling of products
B. attending business trainings
C. just a simple business activity
D. a strategic process of innovation and new venture creation
10. Criselda is a registered nurse and at the same time owns a small bakeshop just right in front of
their house. She works for a long period of time and keeps on improving her performance to
produce good products. How do you describe Criselda based on her personal entrepreneurial
competency?
A. Committed B. Creative
C. Disciplined D. Hardworking
11. After attending several trainings and saving good enough capital for a simple café business,
Danny was still inadequate if he could manage well his chosen business. What personal
entrepreneurial competency he needs to develop?
A. Ability to accept change B. Initiative
C. Self-confidence D. Profit-Oriented
12. Veronica is a young and vibrant entrepreneur. She tries to think of all the problems that she may
encounter and plan what to do if each problem occurs. Which competency she is strong at?
A. Information seeking B. Persuasion and networking
C. Risk-taking D. Systematic planning and monitoring
13. Paul is good in convincing his customers that his product is not only of best quality but also safe
to use. Many of his customers bought and even return to buy more of the product because they
want to share it to their friends. What personal entrepreneurial competency does Paul have?
A. Demand for efficiency and quality
B. Goal setting
C. Persuasion
D. Self-confidence
14. Lim Bee Huat is one of the successful entrepreneurs in Singapore; at an early age he started to
work, sacrificed his playing hours as a child, and dreamt of living in big houses as what he would
often see outside their home. What drove Lim Bee Huat to achieve success in business?
A. Big Houses B. Poverty
C. Talent D. Wisdom
15. Francheska is very effective and efficient in communicating and has a strong relationship of trust
to people she is working with in and out of her business. Which entrepreneurial competency she is
competent at?
A. Decision Making B. Goal Setting
C. People Skills D. Risk Taking
16. Which of the following situations describes a business process changing due to technological
factors?
A. A manufacturing company purchases a new software program to run its machines.
B. A small general store offers more discounts to compete with a new shopping mall.
C. A waste treatment plant changes its disposal method to align with environmental law.
D. A family-owned restaurant opens a second location in an effort to expand its brand.
17. A product idea is feasible if it _________________________
A. is a durable good. B. meets sales quotas.
C. costs a lot to produce. D. creates a competitive advantage.
18. Which is the process of making a new product to be sold to the customers?
A. Product Analysis B. Product Conceptualization
C. Product Development D. Product Implementation
19. What do you call to the meaningful and unforgettable statement that captures the essence of
your brand?
A. Branding B. Product Naming
C. Tagline D. Unique Product Proposition
20. What managerial tool is used to assess the environment to gather important information for
strategic planning?
A. Environmental Scanning B. Survey Analysis
C.SWOT Analysis D. WOT Analysis
21. What are the things that people cannot live without in a society?
A. desires B. needs C. requirements D. wants
22. What do you call to the money that is used to start a business and keep operations going?
A. interest B. loaned money
C. share capital D. working capital
23. In scanning the physical and natural environment of a business, which one is NOT given a share
consideration?
A. the particular type of product is offered within the same area
B. the natural and man-made structures
C. the living condition in an area
D. the movies being shown
24. The number of people living in the area, their age, gender, socio-economic status, family size,
religion and even growth trend are among the important factors in _______________.
A. Culture B. Demography
C. Economy. D. Government Regulations
25. Which is the first step in identifying a good business opportunity?
A. looking for many opportunities
B. screening business ideas
C. selecting business ideas
D. making feasibility study
26. What make up a good business?
A. demand, skills, raw materials, profitability, sustainability
B. personal preference, education, skills, experience
C. work experience, support from family and friends
D. SWOT Analysis
27. Throughout the process of product development, it is very important to always review and
estimate the economic implications regarding development expenses, manufacturing costs, and
selling price of the product or services to be offered or provided. Which step tihis statement refers
to?
A. Analyze Competitive Products B. Establish Target Specifications
C. Select a Product Concept D. Perform Economic Analysis
28. What do you call to the internal positive factors that contribute to the favorability of a business
opportunity?
A. Opportunities B. Strengths
C. Threats D. Weaknesses
29. 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. Finding Value B. Unique Pricing Policy
C. Unique Selling Plan D. Unique Selling Proposition
30. In this stage in the product development, the needs of the target market are identified, reviewed
and evaluated.
A. Concept Development B. Project Development
C. Economic Analysis D. Refine Specification
31. It is a marketing practice of creating name, symbol or design that identifies and differentiate a
product from the other products.
A. Branding B. Product Naming
B. Tagline D. Unique Selling Proposition
32. Who are involved in the buying process?
A. Market B. Marketplace C. Marketing D. Mark-up
33. The “Plate Warriors Sea foods & Restaurant” is looking for a clear strategy on how to elicit the
patronage, loyalty, and support of customers, which among the following can be best adopted?
A. Advertisement B. Promotion
C. Recruitment D. Staffing
34. What do you call to the tangible goods or the intangible services that the enterprise offers to
the customers?
A. Creations B. Materials C. Performances D. Products
35. What do you call to the money used in starting a business?
A. Capital B. Interest C. Loan D. Money
36. Why some businesses expand?
A. limited space
B. for advertisement
C. to serve a bigger market
D. to expect good return on investment
37. What is the first thing you should do before you start working with food?
A. wash your hands B. clean the kitchen
C. preheat the oven D. measure ingredients
38. If you have 3/4 of a cup, how much more is needed to equal 1 cup?
A.1/2 cup B. 1/2 cup C. 1/4 cup D. 1/8 cup
39. Which is the term that describes the amount of servings in a recipe?
A. scale B. portion C. segment D. yield
40. What happens when harmful bacteria spread from raw foods to other foods?
A. cross-contamination B. parallel-contamination
C. pseudo-contamination D. uni-contamination
41. When following a recipe, which is the most helpful practice to acquire?
A. only read one step at a time
B. don't preheat oven in advance
C. be creative with suggested equipment
D. carefully read the recipe through, twice
42. What do you do when you have finished using a knife?
A. put it away immediately
B. put it in the sink to soak
C. washes it individually in the sink, rinse it, dry it and put it away
D. places it behind the taps and washes it with your other dishes
43. Which of the following are the right step by step procedures in manual dishwashing?
A. Drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash dishes
B. Rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes
C. Scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes
D. Scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry dishes
44. What do you use for turning and lifting eggs, pancakes and meat on griddles, grills, sheet pans,
and the like?
A. Measuring spoon C. Rubber scraper
B. Slotted Turner/Turner D. Wooden spoon
45. What do you call to the egg’s outer covering which accounts for about 9 to 12 % of its total
weight depending on egg size?
A. Chalaza C. Germinal disc
B. Shell D. Yolk
46. It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of
the egg.
A. Chalaza C. Germinal disc
B. Shell D. Yolk
47. What is the function of the chalaza in an egg?
A. It anchors the yolk in place in the center of the thick white.
B. It produces by the oviduct.
C. It forms the ovary.
B. It seals the pores.
48. How do you grade an egg when the yolk is firm and the area covered by the white is small; there
is a large proportion of thick white to thin white?
A. A B. AA C. B D.C
49. What do you call to the method of cooking egg when the egg is fried on one side with hot grease
spooned over the top?
A. Basted Egg B. Over Easy
C. Over Hard D. Sunny Side up

50. In checking for the egg freshness, the following shoould be observe EXCEPT
______________________________.
A. Check date on the carton
B. Shell should be rough and dull
C. Fresh eggs sink in a dish of cold water
D. Wash the egg throughly, dry and place in the freezer
 FIRST PERIODICAL TEST
COOKERY 10

KEYED RESPONSE:

1. A
2. D
3. B
4. C
5. A
6. B
7. B
8. C
9. D
10. D
11. C
12. D
13. C
14. B
15. C
16. A
17. D
18. C
19. C
20. C
21. B
22. D
23. D
24. B
25. A
26. A
27. D
28. B
29. D
30. D
31. A
32. A
33. B
34. D
35. A
36. C
37. A
38. C
39. D
40. A
41. D
42. C
43. D
44. B
45. B
46. D
47. A
48. B
49. A
50. D