General instruction:

*Read all directions and sentences/questions carefully.

Test I. Multiple Choices. Write the letter that
corresponds to your answer.
1. Which of the following is a clear soup?
a. bouillon c. cream b. bisque d. puree
2. What substance is added that gives taste to the food?
a. decoration c. seasoning b. flavoring d. thickening
3. What type of soup can be served either hot or cold?
a. ancient soup c. dessert soup b. cold soup d. fruit soup
4. What utensil is appropriate in serving hot soup?
a. bowl c. soup bowl b. basin d. tray
5. What makes a soup appetizing?
a. garnish c. taste b. ingredients d. all of the above
6. Onions, root vegetables like potatoes and carrots, winter h4
squashes, tomatoes, celery, cauliflower, and broccoli are ________.
a. Vegetables c. Sea food b. Meat d. Crustacean
27. Lean cuts from the shoulder and rump of beef, lamb,
goat, pork, whole chickens, chicken thighs, and chicken legs are ________.
a. Meat c. Sea food b. Vegetables d. Crustaceans
28. Milk, yogurt, sour cream, cream cheese. Coconut milk
is also best added at the end.
a. Dairy Products c. Beverage b. Vegetables d. Starch
29. This ensures that all the ingredients will cook at
basically the same rate.
a. Cut all ingredients c. Use less liquid b. Set the time d. Choosing cooking time
30. There is very little evaporation in the slow cooker. If
you’re adapting a regular soup recipe, it’s likely that you won’t need to use all the liquid called for.
What technique should you do?
a. Use less liquid c. Cut all ingredients b. Shorten cooking time d. Set to low heat.
Test II. Answer the following questions comprehensively.
1. What is a clarifying stock?
2. What are the ingredients used in preparing a clarifying stock?
3. What kind of cloth is used to strain stock?
4. What is the best way to clear a stock?
5. What do you call the foundation of soup, sauce and gravy.
6. What do you call the combination of aromatic vegetables,
most commonly two parts onion, one part celery , one parts carrot, used to flavor stocks and
soups?
7. What do you call a stock or sauce reduced to half its
original volume?
8. What do you call a bag of spices used to flavor stocks and
sauces?
9. What kind of water is used for cooking stocks?
10. What do you call the stock made from bones that have
been already used in another preparation? It can replace the water as the liquid in stock making.
11. What are the basic ingredients of stock?
12. What are the 2 kinds of stocks?
13. What is the difference between stocks and soups?
14. What are the classifications of soup?
SCORE: BASIC EDUCATION DEPARTMENT FIRST QUARTER LONG TEST | TLE | GRADE
10
_______ 30
Stay humble, work hard, and be kind!| 1st QUARTER LONG TEST | Grade 10 | Sep. 2020 | Kenneth Don A. Olanda
SCORE: BASIC EDUCATION DEPARTMENT FIRST QUARTER LONG TEST | TLE | GRADE
10
_______ 30
st
Stay humble, work hard, and be kind!| 1 QUARTER LONG TEST | Grade 10 | Sep. 2020 | Kenneth Don A. Olanda