QUIZ NO.

1
TLE – COOKERY 10
THIRD QUARTER
S.Y. 2021-2022
Name: ______________________________________ Section: _______________________
I. MULTIPLE CHOICE. Read each item carefully. Encircle the letter of the best answer
1. What is considered to be one of the most basic preparation in the professional kitchen?
A. Bones B. Chicken Stocks C. Mirepoix D. Stocks
2. What do you call to the assortment of fresh herbs and aromatic ingredients tied in a bundle
with string so it can be removed easily from the stock?
A. Bouquet garni B. Bones C. Scraps and left-overs D. Mirepoix
3. Which of the following describes the base as one of the components of a sandwich?
A. consists of one or more ingredients that are stacked, layered or folded
B. meant to bind the sandwich providing an improvement of both flavor and texture
C. the part upon which the Ingredients are placed
D. the protective layer between the filling and the structure
4. These are long rectangular loaves that provide square slices.
A. Bread B. Rye bread C. White bread D. Whole Wheat Bread
5. What is stronger tasting bread than white and whole wheat?
A. Bread B. Rye bread C. White bread D. Whole Wheat Bread
6. This comes in both white and whole wheat.
A. Foccacia B. Lavash C. Tortillas D. Pita
7. Which of the following is a characteristic of a lavash?
A. Round B. Rectangular C. Plain D. Thick
8. These are breads are raised by chemical action of baking powder or baking soda like biscuits,
banana bread, carrot bread and generally more tender and crumbly than yeast bread.
A. Flat Breads B. Wraps C. Quick Breads D. Tortillas
9. The filling is considered to be the ______ of a sandwich.
A. Core B. Base C. Brain D. Heart
10. What is often preferred to butter as a spread because it contributes more flavor?
A. Butter B. Margarine C. Mayonnaise D. Cheese
11. Which one is the easiest to prepare?
A. Brown stock B.Fish stock C.White stock D.Vegetable stock
12. Which of the following is not a true guideline in preparing stocks?
A. Follow the cooking time for stock
B. The stock ingredients are boiled starting with hot water
C. Salt is not usually added to a stock
D. Meat is added to the stock before the vegetables
13. What is the second step in making ham sandwich?
A. Prepare and assemble all Ingredients: sandwich breads, spreads, fillings
B. Assemble necessary equipment, including wrapping materials.
C. Arrange bread slices in rows on the table top.
D. Portion filling with a scoop or spoon onto alternate rows of bread.
14. What is the first thing to consider in making sandwich?
A. The ingredient and procedure
B. The ingredient and steps
C. The ingredient, tools, utensils and equipment
D. The tools, utensils and equipment
15. The cinnamon, bay leaf and cajun seasoning are some kinds of?
A. Brown Stock C. Seasonings
B. Spices Seasoning D. Spices and Seasoning