Third Periodical Exam

Cookery – Grade 10

Name: _____________________ Year & Section: ______________________Score: ______________________________

Direction: Read the following question carefully. Encircle the letter of the correct answer.
1. What do you call the liquid in which meat, fish and sometimes vegetables have been simmered?
a. Glaze c. Stock
b. Sauce d. Water
2. Which of the following stocks uses fish as its main ingredients?
a. Brown Stock c. Prawn Stocks
b. Fish Stock d. Ham Stocks
3. A roux-based sauce made with margarine to which seasonings are added.
a. Brown Sauce c. Hollandaise Sauce
b. Butter Sauce d. Tomato Sauce
4. What substance are added is added that gives taste to the food?
a. Decoration c. Seasoning
b. Flavoring d. Thickening
5. What do you call the birds that are hunted or domesticated raised for the foods?
a. Game c. Poultry
b. Livestock d. Swine
6. What do you call the desexed male chicken usually under 8 months old?
a. Broiler c. Hen
b. Capon d. Rooster
7. Which of the following poultry that are originated from China and its noted for its tender meat?
a. Chicken c. Pecking Duck
b. Goose d. Itik
8. What utensils is appropriate in serving hot soup?
a. Bowl c. Soup Bowl
b. Basin d. Tray
9. What kind of stock uses fish as its main ingredient?
a. Brown Stock c. Glands Viands
b. Fish Stock d. Ham Stocks
10. Sause made from melted butter or margarine to which seasoning are added.
a. Brown Sauce c. Hollandaise or Dutch
b. Butter Sauce d. Tomato Sauce
11. What stock uses chicken bone as its main ingredients?
a. Chicken Stock c. White Stock
b. Brown Stock d. Fish Stock
12. What do you call the immature pigeon of either sex with extra meat tender?
a. Duck c. Rooster
b. Pigeon d. Squab
13. Sauce made by forming an emulsion with fat such as margarine, butter or salad oil and egg.
a. Brown Sauce c. Hollandaise or Dutch
b. Butter Sauce d. Tomato Sauce
14. Which of the following does not belong on preparing a stock?
a. Scraps and left-overs c. Acid Products
b. Mirepoix d. Celery and carrots
15. What do you call the soups that its main ingredient is shellfish?
a. Purees c. Bisques
b. Chowders d. Veloutes
16. A Filipino soup made from coconut milk.
a. Ginataan c. Tonge sui
b. Osheriku d. Chinese Soup
17. It is a liquid flavored prepared by simmering meaty bones, seafood and vegetables in water.
a. Stock c. Soups
b. Sauce d. None of the above
18. Sauce made with tomatoes and seasoned with spices and herbs.
a. Brown Sauce c. Hollandaise Sauce
b. Butter Sauce d. Tomato Sauce
19. Which of the following sauces are made just before they are to be used?
a. Hot Sauce c. White Sauce
b. Cold Sauce d. Tomato Sauce
20. Judy wants to cook tinola and she want it to become more flavorful. What stock does she need to use?
a. Fish Stock c. Veal Stock
b. Chicken Stock d. Brown Stock
21. To what part of poultry does breast meat belong?
a. Dark Meat c. Variety Meat
b. Tough Meat d. White Meat
22. What do you call the young chicken that is usually 9 to 12 weeks of age?
a. Fryer c. Roaster
 b. Hen d. Stag
23. It is liquid usually thickened and use as garnish to the dry cooked food.
a. Stock c. Soup
b. Sauce d. Water
24. What other fat ingredient can be used as a substitute for butter in making pancake?
a. Clarified Butter c. Animal Oil
b. Margarine d. Shortening
25. It is a soup made with unthicken broth or stock.
a. Clear Soup c. Soups
b. Thick Soup d. Vegetable Soup
26. Which of the following is not a thickening agent?
a. Rice c. Cornstarch
b. Flour d. Baking Soda
27. This soup needs flour or cornstarch to provide consistency on the soup.
a. Soup c. Sauce
b. Thick Soup d. Stock
28. How long can a whole chicken be refrigerated?
a. 1-2 days c. 2-4 days
b. 1 days d. 3 days
29. What is the best cooking method for matured poultry?
a. Wind Heat c. Moist Heat
b. Dry Heat d. Air Heat
30. Which of the following does not causes of food contamination and spoilage?
a. Failure to properly refrigerated.
b. Poor hygiene practices.
c. Foods prepared a day or more before they are served.
d. Too much acid product and salt.
31. Act of arranging the meal on the individual plate immediately before its serve.
a. Garnishing c. Plating
b. Cooking d. Serving
32. It is a Japanese asuki bean soup.
a. Ginataan c. Tonge Sui
b. Oskeriku d. Tinola
33. It is based on stock added with other ingredients for variety of flavor, consistency, appearance and aroma.
a. Stock c Sauces
b. Soups d. Dish
34. It is a type of soup that can be served either hot or cold.
a. Ancient Soup c. Dessert Soup
b. Cold Soup d. Fruit Soup
35. Which of the following is the usage of acid products?
a. Acid flavors c. Avoid spoilage
b. Give saltiness d. Dissolve connective tissues
36. Which of the following belongs to reduction techniques on sauce making?
a. Water evaporates when it simmering.
b. Cook to the desire amount of blond.
c. Swirl a liquid to a sauté pan.
d. Add egg yolks and cream.
37. Roux are combinations of _____?
a. Fat and flour c. Oil and fat
b. Flour and stocks d. Fat and sauce
a. Base d. Frame
38. To enhance in appearance by adding decorative touches.
a. Plating c. Garnishing
b. Presenting d. Serving
39. How many days should the giblets can be refrigerated?
a. 1 day c. 2 days
b. 1 to 2 days d. ½ days
40. It is a type of fat use to have finest result on making sauce because of its flavor.
a. Clarified Butter c. Animal Fat
b. Margarine d. Vegetable Oil