CRUKAS NO Rapubilte ofthotillppinOD Department of Education Region IV-A (CALABARZON) Division of Cavite Trece Martires City, Cavite GAMARAN ra MAe P CAVITE Trece Martires City National High School TECHNOLOGY AND LIVELIHOOD EDUCATION Diagnostic Test Cookery G10 Name: Year and Section: I. MULTIPLE CHOICE: Select the letter of the correct answer. Write your answers on your answer sheets. 1. Which of the following knives is use for decorative works such as garnishes? C. Channel knife D. Paring knife A. Bread knife B. Butcher knife 2. A dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware. A. Hand washing B. Manual ware washing 3. It is the egg's outer covering which accounts for about 9 to 12 % of its total weight depending on egg size. C. Mechanical ware washing D. Washing machine C. Shell A. Chalaza D. Yolk B. Germinal disc 4. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape? A. Fried egg B. Poached egg C. Scrambled egg D. Soft-boiled egg 5.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. Amylose C. Dextrin D. Mucin
CRUKAS NO Rapubilte ofthotillppinOD Department of Education Region IV-A (CALABARZON) Division of Cavite Trece Martires City, Cavite GAMARAN ra MAe P CAVITE Trece Martires City National High School TECHNOLOGY AND LIVELIHOOD EDUCATION Diagnostic Test Cookery G10 Name: Year and Section: I. MULTIPLE CHOICE: Select the letter of the correct answer. Write your answers on your answer sheets. 1. Which of the following knives is use for decorative works such as garnishes? C. Channel knife D. Paring knife A. Bread knife B. Butcher knife 2. A dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware. A. Hand washing B. Manual ware washing 3. It is the egg's outer covering which accounts for about 9 to 12 % of its total weight depending on egg size. C. Mechanical ware washing D. Washing machine C. Shell A. Chalaza D. Yolk B. Germinal disc 4. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape? A. Fried egg B. Poached egg C. Scrambled egg D. Soft-boiled egg 5.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. Amylose C. Dextrin D. Mucin
Chapter1: Financial Statements And Business Decisions
Section: Chapter Questions
Problem 1Q
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Which of the following knives is use for decorative works such as garnishes?
Transcribed Image Text:RUKAS
NG
Rapublte oftho PhillppinO)
Department of Education
Reglon IV-A (CALABARZON)
Division of Cavite
Trece Martires City, Cavite
AAMARA
CAVITE
Trece Martires City National High School
TECHNOLOGY AND LIVELIHOOD EDUCATION
Diagnostic Test
Cookery G10
Name:
Year and Section:
I. MULTIPLE CHOICE: Select the letter of the correct answer. Write your answers on your answer sheets.
1. Which of the following knives is use for decorative works such as garnishes?
C. Channel knife
D. Paring knife
A. Bread knife
B. Butcher knife
2. A dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware.
A. Hand washing
B. Manual ware washing
3. It is the egg's outer covering which accounts for about 9 to 12 % of its total weight depending on egg
size.
C. Mechanical ware washing
D. Washing machine
C. Shell
A. Chalaza
B. Germinal disc
D. Yolk
4. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently
cooking until the egg holds its shape?
A. Fried egg
B. Poached egg
C. Scrambled egg
D. Soft-boiled egg
5.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. Amylose
C. Dextrin
D. Mucin
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