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COOKERY 12
NAME:__________________________________________ SCORE:___________________
I. A. Identify the following statement based on STOCKS lessons. Write your answer on
the space provided.
______________2. What do you call the liquid in which meat, fish, and sometimes
vegetables have been cooked?
______________4. French term for the combination of coarsely chopped onions, carrots
and celery used to flavor stocks.
B. Identify the herbs and spices through their pictures. Write your answer below the
picture.
8. 9. 10.
II. Identify the following statement based on SOUP lessons. Write your answer on the space
provided.
_______________12. It’s a rich, flavorful stock or broth that has been clarified to make
it perfectly clear and transparent.
_______________17. Hearty soups made from fish, shellfish or vegetables usually contain
milk and potatoes.
_______________18. Variations on the traditional soup wherein the temperature when served
is kept at or below temperature.
_______________20. Can be served hot or cold depending on the recipe where dried fruits
are used like raisins and prunes.
II. Identify the following statement based on SAUCES lessons. Write your answer on the
space provided.
_______________21. It is a rich emulsified sauce made from butter, egg yolks, lemon juice
and cayenne.
_______________23. Its basic ingredient is milk which is thickened with flour enriched with
butter.
_______________30. Cooked ahead of time, then cooled, covered, and placed in the
refrigerator to chill.
IV. Identify the following statement based on lessons. Write your answer on the space
provided.