GRACIOUS SHEPHERD ADVANCED SCHOOL SYSTEM INC.

Abar 1st, San Jose City, Nueva Ecija

Name: __________________________ Score: /10

Date: ______________
0
THIRD PERIODICAL EXAMINATION IN T.L.E. 10

I. IDENTIFICATION.
Direction: Identify the concept being referred to in each of the following statements. Write your answer on the blank.
(2 points each correct answer)

__________________1. A clear, thin liquid flavored by soluble substances extracted from meat, poultry,
and fish; and their bones, and from vegetables and seasonings
__________________2. French term for stock.
__________________3. It is made from the chicken bones.
__________________4. A stock made from beef or veal bones.
__________________5. It is made from beef or veal bones that have been browned in an oven.
__________________6. A stock made from fish bones and trimmings left over after filleting
__________________7. Cooking time for white beef stock
__________________8. Approximate cooking time for Fish Stock stocks
__________________9. Cooking time for Vegetables Stock
__________________10. Cooking time for White and brown Veal Game stock

Choose your answer on the box.

Veloute sauce Hollandaise Appearance

Margarine Vegetable oil Flavor
Hot sauce Moistness Brown sauce
Tomato sauce White sauce Richness
Clarified butter Cornstarch Animal fat
Roux Cold sauce Flour
Appeal Waxy maize

These will add to the food by the sauce Variation of sauce

1. 11.
2. 12.
3. Kinds of fat
4. 13.
5. 14.
Basic Sauces for Meat, Vegetables, and Fish 15.
6. 16.
7. 17.
8. Example of starch
9. 18.
10. 19.
20.
II. Identify the names of the following pasta. (2 points each correct answer)

1._______________ 9._______________

2. _______________ 10._______________

3. _______________ 11. _______________

4. _______________ 12. _______________

5. _______________
13.______________

6. ______________ 14______________

7. ______________
15______________

8.____________
III. MATCHING TYPE
Direction: Match the column A with column B. Write the letter of the correct answer on the space provided
before each number. (2 points each correct answer)

COLUMN A COLUMN B

________1. Clear Soups a. They are soups based on a clear, unthickened

broth or stock.
________2. Vegetable soup b. Vegetable soup thickened with starch
c. Are hearty soups made from fish, shellfish or
vegetables usually contain milk and potatoes.
________3. Consommé‘
d. Can be used in production of other dishes.
e. Clear seasoned stock or broth with the
________4. Thick Soups addition of one or more vegetable, meat, or
poultry.
________5. Cream soups f. Rich, flavorful stock or broth that has been
clarified to make it perfectly clear and
transparent.
________6. Purees g. Soups that are thickened to provide a heavier
consistency.
________7. Bisques h. Soups thickened with roux, beurremanie,
liaison or other thickening agents, plus milk,
________8. Chowders or cream.
i. A fluid food made by boiling meat and
vegetable in water
________9. Veloutes j. These are thickened soups made from
shellfish.
________10. Broth k. Soup thickened with egg, butter and cream .

~o~0~o~

“ I would prefer even to fail with honor than to win by cheating"

- Sophocles

Prepared by:

Rochelle P. De Leon _____________________________

TLE Teacher Parent’s Signature