THIRD QUARTER UNIT TEST IN TLE 10

Direction. Read each questions carefully and choose the best answer.
1. A stocks that uses veal bone as its main ingredient? brown stock white stock
2. A stock that uses fish as its main ingredient? fish stock ham stock
3. A stock that uses chicken bone as its main ingredient? ham stock chicken stock
4. Among the different types of stock, which one is the easiest to prepare? brown stock vegetable stock
5. Antonio simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the different
food stuffs have been simmered? sauce Stock
6. Which should not be added to the stock because it causes saltiness? salt sugar
7. Which is a clear soup? bouillon puree
8. Refers to the combination of coarsely chopped onions, carrots and celery used to flavor stocks.
Mirepoix bouquet garni
9. Assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from
the stock. consommé bouquet garni
10. Which of the five mother sauces whose basic ingredient is milk is thickened with flour enriched with butter?
Hollandaise sauce white sauce
11. Which of the following is the butterfly cut of fish?Daing na Bangus Dried tawilis
12. What is the yellow to yellow-orange portion which makes up to 33% liquid weight of the egg. Chalaza Yolk
13. In storing food items FIFO stands for? Fan In Fan Out First In First Out
14. These are luxuries, advantage, and desires that every individual considers beyond necessity. Needs
Wants
15. What is your attitude as an entrepreneur, if you are always looking for income or profit? Committed Profit
oriented
16. A marketing practice of creating name, symbol or design that identifies and differentiate a product from the
other products. Branding Tagline

IDENTIFICATIONS: Read each questions carefully and choose the best answer inside the table below
+Simmering + pecking duck + squab +healthy, alert, and well-feathered +jumbo broiler +Ginataan +sauce
+white meat +low to moderate temperature + soggy + roux +Hollandaise sauce +broiler +
Deglazing + tomato sauce +Consommé +bisques +Poultry +Straining + giblet
+ colander +crustaceans +steaks +Shell Fish +Dressed + Red pink gills +potato,
cassava,.gabi +bitter gourd, garlic, onion

17. Which of the five mother sauces has three basic ingredients like butter, egg yolk, and lemon juice with seasoning for accent?
18. It is rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.
19. Refers to Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold.
20. What is the 4th Basic Principles of Preparing Soup?
21. What do you call birds that are hunted for food?
22. a poultry originated from China and is noted for its tender and flavorful meat?
23. a young immature pigeon of either sex with extra tender meat?
24. a flavorful liquid, usually thickened that is used to season, flavor and enhance other foods?
25. One of the characteristics is a good quality of a live poultry?
26. A young chicken that is usually 9 to 12 weeks of age?
27.a large chicken about 4 kg.
28. A soup are thickened soups made from shellfish?
29. To what part of poultry does breast meat belong?
30. What is the best cooking temperature for poultry?
31. Example of not a common problems in preparing sauce.
32. It means to swirl a liquid in a sauté pan to cooked particles of food remaining on the bottom.
33. This technique concentrates basic flavors and adjust textures in sauce making.
34. What mixture you will produce if you mix the fat and flour together?
35. Which of the following sauce is made from stock (ham/pork) and tomato products seasoned with spices and herbs.
36. What kind of poultry parts are gizzard and heart?
37. a tool used to drain excess water after washing vegetables.
38. The market form of fish contain its cross section and each section contain a backbone?
39. A kind of fish has no internal bone structure?
40. If viscera, head, tail and fins are removed, what market form of fish was produced?
41. One characteristic of a fresh fish?
42. Mr. Jaylord Edjan need to have a good supply of carbohydrates.
43. Mr. Rodriguez is preparing green salad, what tool can help him to remove excess water from vegetables after washing?
44. Mrs. Kathryn Dela Cruz will cook Sautéed Bitter Gourd, what vegetable ingredients she will
need?
45. . This kind of shellfish have segmented shells and jointed legs.
MULTIPLE CHOICE
46. Which of the following examples of thick soup that are made from fish, shellfish or vegetables usually contain milk and potatoes?
A. purees B. chowders C. bisques
47. It is a thick liquid served with food, usually savory dishes, to add moistness and flavor.
A. soup B. stock C. sauces
48. What kind of sauce that is made from butter, egg yolks, lemon juice and cayenne pepper?
A. Hollandaise sauce B. veloute sauce C. savory butter
49. What mixture you will produce if you mix the cold liquid and cornstarch together?
A.Slurry B. roux C. veloute
50. Which of the following is NOT a fat?
A. oil B. vinegar C. butter
QUIZ#4: Directions: Read and understand the statements/questions below. Choose the letter of the correct answer and write it on your test notebook.
1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the different food stuffs have been
simmered? . glaze . stock . sauce . water
2. Which of the following stocks uses veal bone as its main ingredient? . brown stock . prawn stock . ham stock . white stock
3. What kind of stock uses fish as its main ingredient? . brown stock . glace viande . fish stock . ham stock
4. What stock uses chicken bone as its main ingredient? . fish stock . prawn stock . ham stock . chicken stock
5. Among the different types of stock, which one is the easiest to prepare? . brown stock . white stock . fish stock . vegetable stock
6. What stock is made by boiling prawn shell? . fish stock . prawn stock . ham stock . vegetable stock
7. As a rule, which should not be added to the stock because it causes saltiness? . MSG . spices . salt . sugar
8. Mrs. Sante will be having visitors for dinner. If she will prepare stock for their dinner, which of the following flavoring agents will she use to give aroma to the stock? .
aromatic flavoring . ginger . garlic . Smoke
9. What makes the stock tasty and appetizing? . appearance . ingredients . color smell
10. Which of the following is a clear soup? . bisques . cream . Bouillon . puree
11. Which of the following examples is a thick soup? . Bisques . consommé . bouillon . fruit
12. Which of the following is not a thickening agent? . Flour rice grain . salt
13. Which of the four basic sauces whose basic ingredient is milk is thickened with flour enriched with butter?
. Hollandaise sauce . veloute sauce . savory butter . white sauce
14. Which among the four basic sauces has a chief ingredient of chicken broth thickened with flour and enriched with butter seasoning?
. Hollandaise sauce . veloute sauce . savory butter . white sauce
15. Which of the four basic sauces has three basic ingredients like butter, egg yolk, and lemon juice with seasoning for accent?
. Hollandaise sauce white sauce . savory butter . veloute sauce
16. Which of the four basic sauces has a basic ingredient like butter that is creamed and blended with other ingredients to give individual flavor? . Hollandaise sauce .
veloute sauce . savory butter white sauce
17. Which of the following is not a thickening agent? . dairy cream . Flour . Egg . spice
18. What do you call birds that are hunted for food? . game . Poultry . livestock . swine
19. Which of the following poultry originated from China and is noted for its tender and flavorful meat? . chicken . itik . goose . pecking duck
20. What do you call to young immature pigeon of either sex with extra tender meat is called___. . Duck . rooster . fryer . squab
21. Poultry is composed of different parts. Which of the following do breast meat belong? . dark meat . variety meat tough meat . white meat
22. Which of the following characteristics is a good quality of a live poultry?
. free from pin feathers and shows no cuts . has clear eye . heavy and the skin is watery . well-develop thighs
23. What do you call to young chicken that is usually 9 to 12 weeks of age? . Fryer . roaster . Hen . stag
24. How many days should a whole chicken should be refrigerated? . 1 day . 2 to 4 days . 1 to 2 days . 3 to 4 days
25. How do you classify the fleshy part of chicken like breast?. entrails . viscera . dark meat . white meat
26. In cookery, we apply different cooking methods depending on the ingredients that we have. If you will cook a matured poultry, which of the following methods will you
apply? . boiling . roasting . frying stewing
27. What cookery method is suitable for the less tender cuts? . boiling . roasting . frying . stewing
28. What is the best cooking temperature for poultry?
. high temperature . low to moderate temperature
. low temperature . moderate temperature
29. What factor affects the poultry meat‘s tenderness and juiciness? . age . Cuts . cookery . sex
30. Which of the following can be done to prevent drying when reheating?
. cook using sauces and gravy . overcook the poultry meat
. remove fat before cooking . none of the above
SEATWORK#6Directions: Read each of the following questions carefully and choose the letter of the correct answer. Write your answer in your test notebook
1. What do you call the birds that are hunted for food?•. game •. poultry •. livestock •. swine
2. What do you call a desexed male chicken usually under 8 months old?•. broiler •. hen •. capon •. rooster
3. Which of the following poultry originated from China and is noted for its tender and flavorful meat?
•. chicken •. itik •. goose •. pecking duck
4. What do you call the young immature pigeon of either sex with extra tender meat?•. duck •. rooster •fryer •. squab
5. Which of the following classes of poultry is on sale especially during the Christmas Holiday?•. broiler •. jumbo broiler •. capon •. roaster
6. To what part of poultry does breast meat belong?•. dark meat •. variety meat •. tough meat •. white meat
7. Which of the following characteristics is a good quality of a live poultry?
•. free from pin feathers and shows no cuts
•. has clear eye
•. heavy and the skin is watery
•. thighs well develop
8.What do you call a young chicken that is usually 9 to 12 weeks of age ?•. fryer •. roaster •. hen •. stag
9. How many days should a whole chicken be refrigerated?•. 1 day •. 2 to 4 days •. 1 to 2 days •. 3 to 4 days
10. What is a male chicken under 10 months old?•. Fryer •. Rooster •. hen •. Stag
SEATWORK#5:
PART I: IDENTIFYING SAUCE BASE ON THE GIVEN INGREDIENTS: (5 pts)
1. Ingredients:
•1 kg. butter • 12pcs egg yolks •4 tbsp. cold water
•6tbsp . lemon juice • Salt to taste •Cayenne to taste
2. Ingredients:
•4 tbsp. clarified butter •4 tbsp. bread flour •¼ gal milk
•¼ pc bay leaf •¼ pc onions • Salt to taste
•Nutmeg to taste • White pepper to taste
PART II: Directions: Choose the correct answer from the given choices. Write the letter of your answer in your notebook.(10pts)
1. A roux-based sauce made with margarine or butter, flavor, and brown stock.
A.brown sauce B. butter sauce C. Hollandaise sauce D. Tomato sauce
2. Sauce made from melted butter or margarine to which seasonings are added.
A. brown sauce B. Butter sauce C. Hollandaise sauce D. Tomato sauce
3. Sauce made by forming an emulsion with fat such as margarine, butter or salad oil and egg.
A. Brown sauced B. Butter sauce C. Hollandaise or a Dutch D. Tomato sauce
4. Sauce made with tomatoes and seasoned with spices and herbs.
A. Brown sauce B. Butter sauce C. Hollandaise sauce D. Tomato sauce
5. Sauce made from a blend of salad oil, vinegar and seasoning.
A. Brown sauce B. Butter sauce C. Tomato sauce D..White sauce
6. Which of the following is a clear soup?
A. bisque C. cream B. bouillon D. puree
7. What substance is added that gives taste to the food?
A. decoration C. seasoning B. flavoring D. thickening
8. What type of soup can be served either hot or cold?
A. ancient soup C. dessert soup B. cold soup D. fruit soup
9. What utensil is appropriate in serving hot soup?
A. bowl C. soup bowl B. basin D. tray
10. What makes a soup appetizing?
A. garnish C. taste B. ingredients D. all of the above
PARTIII: Write 1 for 1st step, 2 for 2nd step and so on in making sauce.(5 pts)
____When all the butter has been added, beat in lemon juice to taste and adjust seasoning with salt and cayenne. Keep warm for service. Hold no longer than 1 ½ hours.
____ Clarify the butter. Keep the butter warm but not hot.
____Hold the bowl over a hot water bath and continue to beat until the yolks are thickened and creamy.
____Place the egg yolks and cold water in a stainless steel bowl and beat well. Beat in a few drops of lemon juice.
____Remove the bowl from the heat. Using a ladle, slowly and gradually beat in the warm butter. Add the butter drop by drop at first. If the sauce becomes too thick to beat
before all the butter is added, beat in a little of the lemon juice.