COLEGIO DE SEBASTIAN

School of Tourism and Hospitality Management

WESTERN CUISINE
1st Semester / A.Y 2018-2019

PRELIMINARY EXAMINATION

NAME: ___________________________________ SECTION: __________________

GENERAL DIRECTIONS:

1. Erasures in any form are considered as wrong.

2. Wrong spelling is wrong.

TEST I: IDENTIFICATION

_____________ 1. This cuisine is generalized term collectively referring to cuisines of Europe and other western
countries.

_____________2. The father of “haute cuisine” which is the high art of French cooking.

_____________3. Is a cooking process where the ingredients are seared or browned in fat or oil and then simmered
in a small amount of liquid until tender.

_____________4. Is a simple method by which you simply cook food in simmering liquid, imparting a sweet
tenderness and resulting in a dish that is perfect comforting texture.

_____________5. The method of cooking where food is cooked over boiling water, so it actually cooks in the
steam that rise off the water.

_____________6. A technique reserved of oven-cooking breads and pastries.

_____________7. The term used for two styles of cooking, one similar to a sauté and the other starting with hot
work to which the oil is added and then the veggies and seasonings in rapid succession and cooked, stirring
constantly to crisp perfection.

_____________8. It was codified in the 20th century by Escoffier to become the modern haute cuisine.

_____________9. Is somewhat dangerous technique used to add flavor to food at the end of cooking.

_____________10. The official Language of Italy.

Test II. Matching Type

1. A “first course” usually consist of hot dish like pasta a. ravioli cutter
Risotto, gnocchi, or soup.
2. A nifty tool which is a handy for cutting ravioli or pizza b. antipasto
3. This one item you will find in almost all French Kitchen c. olive oil
4. Is a half moon shaped knife with handles at the end of the blade d.puchero
5. Literally before the meal, hot or cold appetizers e.food processor
6. Usually enjoyed as before a large meal f.mezzaluna
7. These are clay baking dishes which have the capability to retain g.primo
Heat for a long time and hence are used for slow cooking.
8. Essential ingredient in so many Spanish soups, stew and side dishes h. cazuelas
9. This is one equipment without which it is practically impossible i.potatoes
to survive in a Spanish Kitchen.
10. It can be found as earthenware in central parts of Spain that has j.sangria pitchers
a bulbous body, a narrow neck and two handles.
k.apertivo
l. Al pil-pil
m. electric kettle