Name: _______________________________________ B.

Give four principles of preparing stock

Grade@ Section: _____________________________
Date: ____________________________
I. MODIFIED TRUE OR FALSE. Analyze the sentences.
Write ABC if the statement is correct, if not, underline the
word/s that make the statement incorrect and write the
correct answer on the space provided before the number. (2
pts each)
__________________1. Cover the stock ingredients with
boiling water.
__________________2. Skim or remove the impurities as
soon as the ingredients cooked.
__________________3. Strain the stock with any sheet of
cloth available.
__________________4. Stock refers to the liquid extracted
from simmering meat bones, seafood or vegetables.
__________________5. Simmer the stock. Boling can mix
fats and impurities with the liquid.
__________________6. Creamy and rich soup is also known
as consommé.
__________________7. Crouton is a piece of cheese deep
fried.
__________________8. Knuckle/shank bones are preferred to
be used in white stock because of the high collagen content.
__________________9. Fish stock is made from bones of
non-fatty and finely chopped mirepoix.
__________________10. In order to produce undesirable
vegetable stock, use preferred fresh, clear and light colored
veggies.
II. SENTENCE COMPLETION. Complete the sentence by
supplying the correct word/phrase on the line provided. (2
pts each)
1. ________________________________________
2. ________________________________________
3. ________________________________________
4. ________________________________________
C. Give two accompaniments for soup
1. _______________________________________
2. _______________________________________
IV. CONSTRUCTIVE RESPONSE. Answer briefly. Write
legibly. (5 pts each)
1. Why is there a need to prepare or serve soup in a
menu?
______________________________________________
______________________________________________
______________________________________________
2. What specific characteristic a cook must possess in
preparing stocks and soup? Why?
______________________________________________
______________________________________________
______________________________________________
3. Among the four classifications of stocks, which do
you prefer most? Why?
______________________________________________
______________________________________________
______________________________________________

1. In preparing stocks, skimming is necessary to prevent the

liquid from becoming ____________.
2. Fish/seafood stock should be cooked for 20 to 25 minutes Comments/Suggestions:
only, not longer to retain the _______________.
3. ________________ has less gelatine content compared
to brown stock.
4. in preparing for white or chicken stock, soup bones
should be washed ___________________.
5. Tips for garnishing. Use just enough garnishing, not too
much so as not to _________________ the soup. Prepared by:
6. Use the garnishing that ________________ the flavour
of the soup. JAYZERTH AQUINO MARTINEZ, LPT
7. The ingredients of the stock should be covered with cold Teacher
water because it can dissolve ____________________.
8. __________________ is used for gravies, stews.
9. Heavy cream soup with shellfish is also known as
__________________.
10. _______________ bones refer to the upper part of the
leg/knee and ankle of the animal.

III.ENUMERATION.
A. Give four common kinds of stock
1. _______________________________________
2. _______________________________________
3. _______________________________________
4. _______________________________________