10- TLE COOOOOKERY QUIZZZZZZZZZZZZZZZZZZ1.pptx

FOOD COOOOOOKERYYYYYYYYYYYYYY

1. TEST 1 IDENTIFY THE NAME OF THE TOOLS, UTENSILS EQUIPMENT .

2. 1 .

3. 2.

4. 3 Used for mixing ingredients.

5. 4 A chamber or compartment used for cooking, baking, heating, or drying.

6. 5 A kitchen appliance where you store food at a cool temperature.

7. 6

8. 7.

9. 8.

10. 9.

11. 10 .

12. TEST II ________1. It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups. ________2. A small implement used to brush the surface of unbaked pastries or cookies with egg white, egg yolk or glaze. ________3. A chamber or compartment used for cooking, baking, heating, or drying. ________4. A type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour. ________5. A kitchen appliance where you store food at a cool temperature

13. TEST II ________1. It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups. ________2. A small implement used to brush the surface of unbaked pastries or cookies with egg white, egg yolk or glaze. ________3. A chamber or compartment used for cooking, baking, heating, or drying. ________4. A type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour. ________5. A kitchen appliance where you store food at a cool temperature

14. Germinal Disk CHALAZA CHALAZA Vitalline Membrane YOLK THICK ALBUMEN THIN ALBUMEN 9 10 1 2 3. 4. 5. 6 7 8

15. TEST IV- COLUMN A COLUMN B 1. Shell cleanliness, shell soundness, shell texture, shell shape. a. Grading 2. Firmness of the yolk and freedom from yolk defects. b. Peewee 3. Jumbo, Extra Large, Large, Medium, Small and Peewee. Medium, Large, and Extra Large are the commonly available c. Interior quality 4. A quality control used to classify eggs for exterior and interior quality. d. Egg size 5.The smallest size of the egg available in the commonly available. e. Exterior quality f. Quality control

16. 3. Fresh egg shell should be white, thick, and rough. 2. The air cell mu st irregular. 1 . Egg is rich in vitamins and minerals except vitamin C. 4. Good quality eggs can be selected in terms of size and grading. 5 . Egg is nature‘s complete food. TEST V: TRUE OF FALSE

17. TEST 6 1. 2. 3. 4. 5. 6.

18. 4.medium

19. TEST I 1. PASTRY BRUSH 2. RUBBER SCRAPER 3. MIXING BOWL 4. OVEN 5. REFRIGERATOR 6. WIRE WHISK/ WHISK 7. COLANDER 8. ELECTRIC MIXER/ HAND MIXER 9. OMELET PAN 10. EGG POACHER

20. TEST II Answers Oven Sieve Refrigerator Wire whisk Pastry Brush

21. Germinal Disk CHALAZA CHALAZA Vitalline Membrane YOLK THICK ALBUMEN THIN ALBUMEN SHELL

22. TEST 6 1.jumbo 2.peewee 3.large 4.medium 5.Extra large/ XL 6.small

23. TEST IV E C D A B

24. TEST V T F T T T.

25. TEST 6