NAME: _______________________________________ GRADE & SECTION: ___________________

I. Multiple Choice.
Directions: Read each question carefully. Encircle the letter which corresponds to the correct answer and
write it in your test notebook.
1. Knife is chef’s best buddy. It is the busiest tool being used by people assigned inside the kitchen. Which
of the following knives is used for decorative works such as garnishes?
A. Bread knife B. Channel knife C. Butcher knife D. Paring knife
2. It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain washed
or cooked ingredients from liquid.
A. Canister B. Mixing bowl C. Colander D. Soup bowl
3. 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.
A. Measuring spoon B. Rubber scraper C. Offset spatula D. Wooden spoon
4. 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.
A. Paring knife B. Wire whisk C. Rubber spatula D. Wooden spoon
5. It is a screen – type mesh supported by a round metal frame used for sifting dry ingredients like starch and
flour.
A. Colander B. Sieve C. Funnel D. Skimmer
6. It is 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.
A. Fork B. Spoon C. Knife D. Whisk
7. It used for preparing sauces which easily get scorched when cooked directly on the stove.
A. Egg Poacher B. Frying pan C. Double boiler D. Omelet pan
8. It is a chamber or compartment used for cooking, baking, heating, or drying.
A. Blender B. Burner C. Oven D. Mixer
9. It is used for preparing meat, chicken, and other grains or legumes, such as mongo and white beans in
lesser time.
A. Double boiler B. pressure cooker C. Frying pan D. rice cooker
10. It is a long chainlike molecule, sometimes called the linear fraction, and is produced by linking together
500 to 2, 000 glucose molecules which contributes to the gelling characteristics of cooked and cooled starch
mixtures.
A. Amylopectin B. Dextrin C. Amylose D. mucin
11. FIFO stands for ___________
A. Fan In Fan On B. First In First Out C. First In Fight Out D. Fit In Fit Out
12. What are the parts of plants that store most starch?
A. Roots, leaves and seeds B. Seeds, Foots and leaves
C. Seeds, roots and tubers D. Tubers, seeds and leaves
13. A classification of starch that refers to the starches as originally derived from its plants source.
A. Native starch B. Modified starch C. Purified starch D. Rice starch
14. What classification of starch that have been altered physically or chemically?
A. Modified starch B. Native or natural starch C. Processed starch D. Purified starch
15. What is the plant source for tapioca?
A. Cassava B. Corn C. Potato D. Rice
16. Corn, wheat, rice, grain, sorghum and oats are classified as__________________
A. Cereal grains B. Legumes C. Roots D. Tubers
17. The reason why bread changes in texture and mouthfeel as it ages.
A. Retrogadation B. Hydrolysis C. Syneresis D. Viscosity
18. It is the breakdown of compound when it reacts with water.
A. Dextrinization B. Hydrolysis C. Syneresis D. Gelatinization

19. This changes the color, tastes, aroma and even the flavor of the food.
A. Dextrinization B. Hydrolysis C. Syneresis D. Gelatinization
20. The resistance to flow; increase in thickness or consistency.
A. Dextrinization B. Viscosity C. Syneresis D. Gelatinization

II. Identification
Direction: Identify what is being asked on the following question.
______________________1. Are usually starchy pods or grains.
______________________2. It is the second most abundant organic substance on earth.
______________________3. Black eyed peas, beans, chickpeas and lentils are classified as____?
______________________4. This may be separated from grains and tubers by a process called wet milling.
______________________5. How much moisture can be found in a potato?
______________________6. It has a highly branched, bushy type of structure which contributes thickening
characteristics when a starch mixture is cooked in the presence of water.
______________________7. It is the sum of changes that occur in the first stages of heating starch granules
in a moist environment which includes swelling of granules as water is absorbed.
______________________8. The oozing of liquid from gel when cut and allowed to stand.
______________________9. It is used for testing the tenderness of meat, combining big cuts and particles
of meat and vegetables, and for blending other ingredients with flour.
______________________10. It is used for handling hot foods.

III. Enumeration

1-3. Give atleast 3 functional properties of starches.