11/4/2020 2nd.

Quarter Exam

Home / My courses / BAED-COOK2102-2012S / Week 20: Quarterly Exam / 2nd. Quarter Exam

Question 1

Not yet Which of the following ingredients can be added to soup at the start of cooking?
answered

Marked out of
1.00 Select one:
a. Potatoes

b. Onions

c. Carrots

d. All of the choices

Clear my choice

Question 2

Not yet The simplest of the mother sauces.

answered

Marked out of
1.00 Select one:
a. Bechamel sauce

b. hollandaise sauce

c. espagnole sauce

d. Veluote sauce

Clear my choice

Question 3

Not yet Thick soups which is quite heavy and thick. Vegetables as the main ingredients are ground in blender or
answered processor until smooth.
Marked out of
1.00
Select one:
a. Cream Soups

b. Puree

c. All of the choices

d. Chowder or Gumbo

Clear my choice

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11/4/2020 2nd. Quarter Exam

Question 4

Not yet A method of cooking poultry wherein it is cooked gently on simmering liquid or seasoned stock or milk.
answered

Marked out of
1.00 Select one:
a. Simmering

b. Poaching

c. Boiling

d. Steaming

Clear my choice

Question 5

Not yet Which of the following is a meat from deer or goat?

answered

Marked out of
1.00 Select one:
a. Veal

b. Lamb

c. Carabeef

d. Chevon

Clear my choice

Question 6

Not yet To prevent cross contamination, one should practice.

answered

Marked out of
1.00 Select one:
a. All of the above

b. Cook food in proper temperature

c. Wash hands thoroughly.

d. Clean the kitchen surface often.

Clear my choice

Question 7
Not yet It is the addition of salt and pepper to improve food flavor.
answered

Marked out of
1.00 Select one:
a. Slicing

b. Seasoning

c. Dicing

d. Coating 
Clear my choice
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11/4/2020 2nd. Quarter Exam

Question 8

Not yet Disembowelment or removal of internal organs of poultry.

answered

Marked out of
1.00 Select one:
a. Slaughtering

b. Eviscerating

c. Scalding

d. Plucking

Clear my choice

Question 9

Not yet Shellfish such as shrimps, crabs, lobsters and clams require only short cooking time so as to avoid loss of
answered moisture, flavor and nutritive value.
Marked out of
1.00
Select one:
a. True

b. False

Clear my choice

Question 10

Not yet Market form of meat which has been cooled within 24 hours after being slaughtered. Temperature
answered ranges from 1 to 3 degrees celsius.
Marked out of
1.00
Select one:
a. Fresh meat

b. Chilled meat

c. Cured meat

d. Frozen meat

Clear my choice

Question 11

Not yet These consist of more developed connective tissue, often ground to break and cut the muscle fibers and
answered connective tissues.
Marked out of
1.00
Select one:
a. Less tender cuts

b. Variety cuts

c. Tender cuts

d. Tough cuts 
Clear my choice
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11/4/2020 2nd. Quarter Exam
Clear my choice

Question 12

Not yet The process of removing the feather of poultry.

answered

Marked out of
1.00 Select one:
a. Slaughtering

b. Scalding

c. Eviscerating

d. Plucking

Clear my choice

Question 13

Not yet In preparing stocks, use high heat to bring the stock to boil, then reduce the heat to simmer.
answered

Marked out of
1.00 Select one:
a. False

b. True

Clear my choice

Question 14

Not yet In this method, fish is placed in shallow pan barely covered with liquid.
answered

Marked out of
1.00 Select one:
a. Poaching

b. Baking

c. Steaming

d. Boiling

Clear my choice

Question 15

Not yet Marinades will not add flavor to favorite meat.

answered

Marked out of
1.00 Select one:
a. False

b. True

Clear my choice

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11/4/2020 2nd. Quarter Exam

Question 16

Not yet The process of immersing the body of poultry in hot water with 60degrees celsius or 140degrees
answered fahrenheit for about one minute.
Marked out of
1.00
Select one:
a. Eviscerating

b. Scalding

c. Plucking

d. Slaughtering

Clear my choice

Question 17

Not yet Which of the following ingredients can be added to soup in the last 30-45 minutes of cooking?
answered

Marked out of
1.00 Select one:
a. Chicken breast

b. Fish

c. All of the choices

d. other seafoods

Clear my choice

Question 18

Not yet Ingredients in making soup should be cut to the same size.
answered

Marked out of
1.00 Select one:
a. False

b. True

Clear my choice

Question 19

Not yet The most common thickening agent is _______.

answered

Marked out of
1.00 Select one:
a. None of the choices

b. Roux

c. Starch

d. Liaison

Clear my choice


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11/4/2020 2nd. Quarter Exam

Question 20

Not yet Fish is already cooked when it flakes easily and its eyeballs come out.
answered

Marked out of
1.00 Select one:
a. True

b. False

Clear my choice

Question 21

Not yet Which of the following dairy products can be added in the last 30-45 minutes of cooking?
answered

Marked out of
1.00 Select one:
a. sour cream

b. all of the choices

c. Milk

d. Yogurt

Clear my choice

Question 22

Not yet Fish cooks quickly in high heat.

answered

Marked out of
1.00 Select one:
a. True

b. False

Clear my choice

Question 23

Not yet Which of the following is the 1st step in scaling whole fish?
answered

Marked out of
1.00 Select one:
a. From the tail towards the head, rake its scales.

b. Remove the scales on both sides of the fish, those near the fins, the collar and the tail.

c. Lay the fish on the chopping board.

d. Hold the fish firmly in its head.

Clear my choice

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11/4/2020 2nd. Quarter Exam

Question 24

Not yet Which of the following parts of meat is considered as least tender cut and can be cooked through moist
answered heat methods.
Marked out of
1.00
Select one:
a. All of the choices

b. Breast

c. Shanks

d. Flank

Clear my choice

Question 25

Not yet A knife which is used in for cutting, sectioning and trimming raw meats in the butcher shop.
answered

Marked out of
1.00 Select one:
a. Slicer

b. Butcher knife

c. Steak knife

d. Boning knife

Clear my choice

Question 26

Not yet They cause discoloration and change in odor on food and leads to fermentation.
answered

Marked out of
1.00 Select one:
a. Yeast spoilage

b. Enzymes

c. Mold spoilage

d. Bacterial spoilage

Clear my choice

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11/4/2020 2nd. Quarter Exam

Question 27

Not yet A stock which is made of browned bones of beef, chicken, veal or game.
answered

Marked out of
1.00 Select one:
a. White stock

b. Brown stock

c. Fish stock

d. Chicken stock

Clear my choice

Question 28

Not yet The most popular and common poultry as to age or degree of maturity.
answered

Marked out of
1.00 Select one:
a. Chicken

b. Duck

c. Goose

d. Turkey

Clear my choice

Question 29

Not yet Which of the following characteristics should one look for in buying live poultry?
answered

Marked out of
1.00 Select one:
a. Healthy

b. All of the choices

c. Well-feathered

d. Alert

Clear my choice

Question 30
Not yet For how many days can a fresh poultry be stored below 3 degrees celsius?
answered

Marked out of
1.00 Select one:
a. 7-8 days

b. 1-2 days

c. 3-4 days

d. 5-6 days 
Clear my choice
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11/4/2020 2nd. Quarter Exam

Question 31

Not yet To avoid foodborne illness, it is necessary to cook seafood to an internal temperature of 145 degrees
answered fahrenheit for 15 seconds until the flesh is opaque and flaky.
Marked out of
1.00
Select one:
a. False

b. True

Clear my choice

Question 32

Not yet These are used to enhance the flavor of the sauce.
answered

Marked out of
1.00 Select one:
a. Liquid ingredients

b. Seasonings and flavorings

c. Thickening agents

d. None of the choices

Clear my choice

Question 33

Not yet Which of the following steps should be followed in FIFO method application?
answered

Marked out of
1.00 Select one:
a. Store items with the earliest expiration date in front of items with later dates.

b. All of the choices

c. On shelving, use the items stored in front first.

d. Identify the expiration date on food. Remove and put to trash food items that is past the
expiration dates.

Clear my choice

Question 34

Not yet Heavyweight paper which has waxy coating on one side which provides a moisture-vapor barrier. It is
answered particularly useful for wrapping meat.
Marked out of
1.00
Select one:
a. Freezer paper

b. Aluminum foil

c. Plastic wrap

d. Mason jars 
Clear my choice
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11/4/2020 2nd. Quarter Exam
Clear my choice

Question 35

Not yet Portion of the leg above the knee joint. It can be prepared boneless or skinless.
answered

Marked out of
1.00 Select one:
a. Chicken wings

b. Breast

c. Drumstick

d. Thigh

Clear my choice

Question 36

Not yet Which of the following can be used as accompaniments to poultry dishes?
answered

Marked out of
1.00 Select one:
a. Flavored sauces

b. Varieties of vegetables

c. Chopped herbs

d. All of the choices

Clear my choice

Question 37

Not yet What occurs when microbes and dirt from raw meat, raw vegetables and from people transfer to food,
answered on utensils and equipment or through poor storage practices?
Marked out of
1.00
Select one:
a. Cross contamination

b. Food spoilage

c. Salmonella

d. All of the choices

Clear my choice

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11/4/2020 2nd. Quarter Exam

Question 38

Not yet Which of the following should be the first one to do in preparing the meat?
answered

Marked out of
1.00 Select one:
a. Dicing

b. Washing

c. Skinning

d. Trimmming

Clear my choice

Question 39

Not yet Poultry cut with wings and back portion removed.
answered

Marked out of
1.00 Select one:
a. Breast

b. Drumstick

c. Chicken wings

d. Thigh

Clear my choice

Question 40

Not yet It is used as a finishing touch to enhance the flavor and smoothness of the sauce.
answered

Marked out of
1.00 Select one:
a. None of the choices

b. Roux

c. Liaison

d. Starch

Clear my choice

Question 41
Not yet It produces a clear sauce with glossy texture.
answered

Marked out of
1.00 Select one:
a. Arrowroot

b. Flour

c. Cornstarch

d. Breadcrumbs 
Clear my choice
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11/4/2020 2nd. Quarter Exam

Question 42

Not yet The principal starch used in making sauce.

answered

Marked out of
1.00 Select one:
a. Cornstarch

b. Flour

c. Breadcrumbs

d. Arrowroot

Clear my choice

Question 43

Not yet It causes discoloration and food develops an unpleasant smell and taste.
answered

Marked out of
1.00 Select one:
a. Enzymes

b. Yeast spoilage

c. Mold spoilage

d. Oxidation

Clear my choice

Question 44

Not yet In refrigerating /chilling food, which of the following should be done?
answered

Marked out of
1.00 Select one:
a. Refrigerate or freeze perishables, prepared food and leftovers within two hours after cooking.

b. All of the choices

c. Don't pack the refrigerator.

d. Divide the large amount of leftovers into small, shallow containers for quick cooling.

Clear my choice

Question 45
Not yet Which of the following is the basic component of marinade?
answered

Marked out of
1.00 Select one:
a. All of the choices

b. Acid

c. Herb and spice

d. Oil 
Clear my choice
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11/4/2020 2nd. Quarter Exam

Question 46

Not yet Fish requires short time for cooking.

answered

Marked out of
1.00 Select one:
a. False

b. True

Clear my choice

Question 47

Not yet Presence of bacteria in the food causes it to spoil.

answered

Marked out of
1.00 Select one:
a. Enzymes

b. Yeast spoilage

c. Bacterial spoilage

d. Mold spoilage

Clear my choice

Question 48

Not yet A kind of stock which is prepared using chicken bones.

answered

Marked out of
1.00 Select one:
a. White stock

b. Brown stock

c. Chicken stock

d. Fish stock

Clear my choice

Question 49

Not yet Meat from domesticated pigs, slaughtered one year or less of age.
answered

Marked out of
1.00 Select one:
a. Lamb

b. Carabeef

c. Pork

d. Beef

Clear my choice

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11/4/2020 2nd. Quarter Exam

Question 50

Not yet Which of the following containers can be used for storing meat?
answered

Marked out of
1.00 Select one:
a. Plastic freezer bags

b. Rigid containers

c. Mason jars

d. All of the choices

Clear my choice

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