Department of Education

Region IX, Zamboanga Peninsula

Division of City Schools
ZAMBOANGA CITY HIGH SCHOOL
Tetuan, Zamboanga City
Technology and Livelihood Education
UNIT TEST
COOKERY 10

Name: _____________________________________ Score: _________

Grade & Section: _______________ Class Time Schedule: _________ Date: ________

Part I – MULTIPLE CHOICE

Directions: Read the following questions carefully and choose the letter of the correct
answer from the given choices. Write the letter of your answer in the space provided.

______1. It is a clear, thin, liquid flavored by soluble substances extracted from a meat,
poultry, and fish; and their bones, and from vegetables and seasonings.
a. Stocks  b. Soups
c. Sauces d. Mirepoix
______2. Which of the following stocks use browned veal bone as its main ingredient?
a. Brown stock b. Fish stock
c. Vegetable stock d. White 
______3. Which one is the easiest to prepare?
a. Brown stock b. Fish stock
c. White stock d. Vegetable stock
______4. It is made from fish bones and trimmings left over after filleting, and simmer
along with a mirepoix.
a. White stock b. Fish stock
c. brown stock d. Chicken(white) stock
______5. _______ is a French term for the combination of coarsely chopped onions,
carrots and celery used to flavor stocks.
a. Stocks  b. Soups
c. Sauces d. Mirepoix
______6. It is referred to in the French word as fonds de cuisine
a. foundation week b. foundation day
c. foundation of cooking d. foundation of eating
______7. It is made from the chicken bones, along with a mirepoix.
a. White stock b. Fish stock
c. brown stock d. Chicken(white) stock
______8. The most basic preparations in the kitchen.
a. Soup b. Stock
c. Sauce  d. Water
______ 9. Its flavor is more important that its acidity.
a. Tomatoes b. Wine
c. Ketchup d. Vinegar
______ 10. It is used as a base in soup and sauces as well as substitute for water.
a. Brown stock b. Fish stock
c. White stock d. Chicken stock
______11. It is very lightly used because it aids in extracting flavor.
a. Bones b. Meat
c. Acid product d. Bouquet Garni (bag of herbs)
______12. It is consisting of parsley, bay leaves, a spring of thyme, peppercorn, garlic
and other common herbs.
a. Acid product b. Bouillon cubes
c. Bouquet garni (bag of herbs) d. Mirepoix
______13. It may be used in stock if they are clear, wholesome, and appropriate to the
stock being made.
a. Bones b. Scraps and left-over
c. Acid product d. Tomatoes
______14. It is consisting of dried compressed stock ingredients.
a. Acid product b. Bouillon cubes
c. Seasoning and spices d. Mirepoix
______15. ____ is very lightly used because it aids in extracting flavor.
a. Seasoning and spices b. Wine
c. Salt d. Vinegar

Part II – TRUE OR FALSE

Directions: Write T if the statement is correct and write F if it is not. Write your answer
on the space provided.

______1. White beef stock- 8 to 10 hours.

______2. White and brown Veal Game stock- 3 to 5 hours.
______3. White poultry and Game Bird stocks -3 to 4 hours.
______4. Fish stock 45 minutes to 60 minutes.
______5. Vegetables Stock 45 to 1 hour.
______6. Stocks are simmered strongly.
______7. Salt is usually added to a stock.
______8. The stock ingredients are boiled starting with cold water.
______9. Strain the stock carefully.
______10. Decrease the stock.

Part III – MATCHING TYPE

Directions: Match the spices and seasoning in column A with their picture in column B.
Write the letter of your answer on the space provided.

Column A Column B

______1. ______4. A. SAFFRON

B. PAPRIKA
C. CINNAMON

______2. ______5. D. BAY LEAF

E. NUTMEG

______3.