1st Quarter Test

TLE10

Name:_________________________________________________________ Score: _______

I. Circle the letter of the correct answer.

1. These are a great type of starchy food and a good source of energy, fiber, vitamin B and potassium.
a. Tapioca starch b. Bread c. Arrowroot starch d. Potatoes
2. It is a starch extracted from cassava root.
a. Tapioca starch b. Bread c. Arrowroot starch d. Potatoes
3. This is an excellent choice of starchy food. It gives us energy, are low in fat, and good value for money.
a. Tapioca starch b. Bread c. Arrowroot starch d. Potatoes
4. These are long, very thin and delicate strand of pasta.
a. Conchiglie b. Angel hair c. Cannelloni d. Ditalini
5. It is a large tube-shaped pasta, it has smooth sides and with ridge sides.
a. Conchiglie b. Angel hair c. Cannelloni d. Ditalini
6. A pasta variety that is shaped like a small conch shell, it is commonly used in pasta salads and with meat sauces.
a. Conchiglie b. Angel hair c. Cannelloni d. Ditalini
7. A pasta shaped like a small tube that is often used in soups.
a. Conchiglie b. Farfalle c. Cannelloni d. Ditalini
8. A pasta variety that is shaped like a butterfly or a bow tie.
a. Conchiglie b. Farfalle c. Cannelloni d. Ditalini
9. These vegetables are grown for their leaves.
a. Fruit vegetables b. Seed vegetables c. Roots and tubers d. Leafy vegetables
10. These crops include the string, snap, green beans and other beans and snaps.
a. Fruit vegetables b. Seed vegetables c. Roots and tubers d. Leafy vegetables
11. Vegetables belonging to this type are: camote, tugi, gabi, caroots, potatoes, radish, onion, garlic and ginger.
a. Fruit vegetables b. Seed vegetables c. Roots and tubers d. Leafy vegetables
12. It consist of tomatoes, squash, okra, chayote, patola, eggplant, upo and cucumber.
a. Fruit vegetables b. Seed vegetables c. Roots and tubers d. Leafy vegetables
13. It refers to cooking food in liquid( or cooking just the liquid itself) at a temperature slightly below the boiling
point around 180 to 190 degrees.
a. Sous Vide b. Simmer c. Poaching d. Boil/Al’anglaise
14. It is a mise en place method commonly used in professional kitchens when prepping quantities of vegetables
for service.
a. Sous Vide b. Simmer c. Poaching d. Boil/Al’anglaise
15. It is done in a vacuum package with an immersion circulator or hot water bath at 190°F /88°C.
a. Sous Vide b. Simmer c. Poaching d. Boil/Al’anglaise
16. It is the best way of retaining flavour, color, and vital nutrients of vegetables.
a. Steaming b. Simmer c. Braising/Stewing d. Glazing
17. This is done in a shallow pan with a small amount of water, along with butter, sugar and salt.
a. Steaming b. Simmer c. Braising/Stewing d. Glazing
18. It is a method of cooking large cuts of meat, poultry or vegetables in enough flavoured liquid to partially cover
over a very low heat.
a. Sauteing b. Glazing c. Braising/ Stewing d. Grilling & broiling
19. These are done from either a raw or a par cooked state.
a. Sautéing b. Glazing c. Braising/ Stewing d. Grilling & broiling
20. It provides a rustic compliment to menus.
a. Sautéing b. Glazing c. Braising/ Stewing d. Grilling & broiling
21. It brings out the natural sweetness in vegetables by concentrating the flavours and caramelizing the natural
sugar in the natural sugars in them.
a. Sautéing b. Glazing c. Braising/ Stewing d. Grilling & broiling
22. This particular technique will allow you to fine diced vegetables and fruits.
a. Julienne b. Chiffonade c. Crushing d. Brunoise
23. This technique is usually done on leafy vegetables and herbs.
a. Julienne b. Chiffonade c. Crushing d. Brunoise
24. This is a cutting style that is normally used for zucchini, carrots, celery and capsicum, but it can be used on
virtually any type of vegetables.
a. Julienne b. Chiffonade c. Crushing d. Brunoise
 25. It is a French cooking term meaning to cut a vegetable into thick stick or finger shape.
a. Paysanne b. Jardinière Cut c. Macedoine d. Mincing
26. This technique is used to cut vegetables and fruits into large cubes, which is ideal for preparing vegetables that
will be used in soups.
a. Paysanne b. Jardinière Cut c. Macedoine d. Mincing
27. This is a technique in which food ingredients are finely divided into uniform pieces.
a. Paysanne b. Jardiniere Cut c. Macedoine d. Mincing
28. This is one of the most commonly used cuts for vegetables that are being cooked, especially ones that are
cooked for a long time.
a. Paysanne b. Jardiniere Cut c. Macedoine d. Mincing
29. This is a common technique used to cut long fruit and vegetables, such a zucchini and carrots.
a. Paysanne b. Jardiniere c. Roll- cutting d. Slicing
30. It is a technique in which you cut food into thin thin slices that are relatively broad on comparison to the slice
depth.
a. Paysanne b. Jardiniere c. Roll- cutting d. Slicing
31. It is a French compound sauce consisting of veloute base with julienned onion, leek, celery heart and mushroom,
mounted with butter and cream.
a. Hollandaise b. Cheese c. Demi-glace d. Bretonne
32. This sauce is based upon white sauce, which is known as one of the ‘mother sauces’ and cheddar cheese.
a. Hollandaise b. Cheese c. Demi-glace d. Bretonne
33. It is rich, lemony emulsified sauce made with clarified butter and egg yolks.
a. Hollandaise b. Cheese c. Demi-glace d. Bretonne
34. It is a French sauce consisting of Hollandaise sauce, in which orange juice is used instead of lemon juice.
a. Mousseline b. Cheese c. Maltaise d. Bretone
35. It is a light sauce, made by adding whipped cream or egg whites to hollandaise sauces.
a. Mousseline b. Cheese c. Maltaise d. Bretone

II. Identification:
____________1. A Spanish dish that is originated in Valencia made with short grain rice, saffron, chorizo, seafood &
chicken.
____________2. It is an Asian preparation of rice that is stir fried with other ingredients including egg, meat &
vegetables.
____________3. A Korean rice mixed dish served with sautéed vegetables, chilipaper paste, soy sauce, and
garnished with a fried egg and sliced meat.
____________4. It is a classic Louisiana one-pot dish.
____________5. A Japanese breakfast dish, long grain, rice is prepared as a porridge and garnished with meat fish,
vegetables and herbs.
____________6. The Filipino version of this dish makes use of coconut milk, malagkit, boiled eggs and chorizo.
____________7. It is a Philippine dessert and snack made with simple dough that is boiled and then coated in
coconut and sesame seeds.
____________8. A Philippines cake that is made with rice flour, water and other ingredients.
____________9. A dish consisting of this pasta baked with alternating layers of typically, tomato sauce, ground meat
& cheese.
____________10. It is a pasta dish that makes use of elbow macaroni as the primary ingredient baked with sauce
and topped with melted cheese.

III. Enumeration:
A. Parts of Whole Grain (3)
B. Kinds of Whole Grain (4)
C. Nutritional Content of Whole Grain (4)
D. Dry Heat Cooking Methods (2)
E. Moist Heat Cooking Methods (2)

Note: You can use the back page of your test paper.

-GOOD LUCK & GOD BLESS-

Prepared by: T. Rowena Paredes