THIRD QUARTER FINAL EXAMINATION IN TLE-10 (COOKERY)

Name:______________________________________________ Score:____________________________
Grade & Section______________________________________ Date:____________________________

I – MULTIPLE CHOICE: Read the following questions carefully and box the letter of the correct answer.
1. What do you call the liquid in which meat, fish, and sometimes vegetables have been cooked?
a. Glaze c. Stock
b. Sauce d. Water
2. Which of the following stocks use browned veal bone as its main ingredient?
a. Brown stock c. Vegetable stock
b. Fish stock d. White stock
3. What kind of stock uses fish as its main ingredient?
a. Brown stock c. Vegetable stock
b. Fish stock d. White stock
4. It is a clear, thin, liquid flavored by soluble substances extracted from a meat, poultry, and fish; and their bones,
and from vegetables and seasonings.
a. Stocks c. Sauces
b. Soups d. Mirepoix
5. _______ is a flavorful liquid, usually thickened that is used to season, flavor and enhance other foods.
a. Stocks c. Sauces
b. Soups d. Mirepoix
6. _______ are based on stocks added with other ingredients for variety of flavor, consistency, appearance and
aroma.
a. Stocks c. Sauces
b. Soups d. Mirepoix
7. _______ is a French term for the combination of coarsely chopped onions, carrots and celery used to flavor
stocks.
a. Stocks c. Sauces
b. Soups d. Mirepoix
8. ____________ is an assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be
removed easily from the stock.
a. Acid products c. Bouquet garni
b. Scraps and left-over d. mirepoix
9. In making stocks, it helps dissolve connective tissues, and extract flavor and body from bones.
a. Acid products c. Bouquet garni
b. Scraps and left-over d. mirepoix
10. It may be used in stocks if they are clear, wholesome, and appropriate to the stock being made.
a. Acid products c. Bouquet garni
b. Scraps and left-over d. mirepoix
11. They are soups based on clear, unthickened broth or stock.
a. Clear soup c. Dessert soup
b. Thick soup d. Other type of soup
12. ________ are soups that are thickened to provide a heavier consistency.
a. Clear soup c. Dessert soup
b. Thick soup d. Other type of soup
13. Fruit soup is a ___________________.
c. Clear soup c. Dessert soup
d. Thick soup d. Other type of soup
14. Broth and bouillon are simple _____________________ without solid ingredients.
a. Clear soup c. Dessert soup
b. Thick soup d. Appetizer soup
15. ___________ are hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes.