Cookery 10 - PERIODICAL TEST Q3

Republic of the Philippines
Department of Education
REGION V-BICOL
SCHOOLS DIVISION OF MASBATE PROVINCE
REVIL-BAJAR NATIONAL HIGH SCHOOL
TECHNOLOGY & LIVELIHOOD EDUCATION 10

Periodical Test – QUARTER 3
NAME:__________________________________________ YR& SECTION:_________________ SCORE:
MULTIPLE CHOICE: Directions: Choose and UNDERLINE the WORD of your answer.
1) What is a flavorful liquid prepared by simmering bones from meat or poultry, seafood and/or vegetable in
water with aromatics?
a. Soup b. Broth c. Sauce d. Stock
2) What is an amber-colored liquid made by browning and simmering beef, veal, and bones?
a. Brown stock b. White stock c. Court bouillon d. Fumet
3) What is a very flavorful light-colored stock made with fish bones?
4) What is a clear, pale liquid made by simmering poultry bones?
5) Which stocks will you be making if you have bones of chicken?
a. White stock b. Court bouillon c. White stock d. Fumet
6) If you left over food and you want to make a stock out of it, then you will making
a. Brown stock b. White stock c. Remouillage d. Fumet
7) Which kind of soup is a Japanese azuki bean soup?
a. Tong sui b. Ginataan c. Osheriku d. Halo-halo
8) Which of the following is a traditional soup, typical broth, clear soup, or starch thickened soup?
a. Dessert soup b. Fruit soup c. Asian soup d. Cold soup
9) What can be served hot or cold depending on the recipe where dried fruits are used like raisins and prunes?
a. Dessert soup b. Fruit soup c. Asian soup d. Cold soup
10) Which soup is made from coconut milk, milk, fruit, and tapioca pearl served hot or cold?
a. Osheriku b. Tong sui c. Ginataan d. Halo-halo
11) Below are the types of soup, EXCEPT for
a. Consomme b. Bechamel c. Remouillage d. Fumet
12) If you have lean meat, egg whites, mirepoix, herbs and spices, which type of soup can you make?
a. Consomme b. Fumet c. Remouillage d. Court Bouillon
13) The basic ingredient is milk thickened with flour enriched with butter, what sauce is this?
a. Veloutés sauce b. White sauce c. Hollandaise sauce d. Tomato sauce
14) What is made from stock and tomato products seasoned with spices and herbs?
a. Tomato sauce b. White sauce c. Veloutés sauce d. Hollandaise sauce
15) What is a thick liquid served in food usually savory dishes that add moistness and flavor?
a. Stock b. Broth c. Sauce d. Soup
16) Which sauce has its chief ingredients like veal, chicken and fish broth thickened with blond roux?
a. White sauce b. Hollandaise sauce c. Veloutés sauce d. Tomato sauce
17) If the sauce is made just before they were to be used, what sauce is this?
a. Cold sauce b. Hot sauce c. Tomato sauce d. White Sauce
18) You cooked the sauce ahead of time, cooled, covered then placed in the refrigerator and chilled, what sauce
did you make?
a. White Sauce b. Hot sauce c. Tomato sauce d. Cold sauce
19) What is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor
stocks?
a. Béchamel b. Puree c. Fumet d. Mirepoix
20) What do you call a bag of herbs in aromatics?

Address: Rosero Street, Poblacion West, Milagros, Masbate
Email Address: revilbajarnhs@gmail.com
Contact Number: 09632928263
REGION V-BICOL
a. Sachet d’epices b. Bouquet garni c. Mirepoix d. Raft

21) What is the foam or scum that accumulate on top of the soup during cooking?
22) What is a bag of spices in aromatics?
23) Below are the elements of stock, EXCEPT for
a. Mirepoix b. Liquid c. Aromatics d. Raft
24) You have onions, carrots and celery for the soup, these ingredients are for
a. Mirepoix b. Liquid c. Aromatics d. Raft
25) What is the breed of duck that originated from China and is noted for its tender and flavorful meat?
a. Duck or Itik b. Peking duck c. Stag d. Capon
26) Which birds are suitable for food taken in fields and forest?
a. Poultry b. Game birds c. Hen d. Chicken
27) These are two-legged animal such as chicken, turkey, duck, pigeon, and quail, what are these?
a. Poultry b. Game birds c. Pork d. Livestock
28) What kind of poultry is being prepared for its meat and eggs?
a. Chicken b. Turkey c. Pigeon d. Quail
29) The following poultry is usually raised for its meat, EXCEPT?
a. Chicken b. Pigeon c. Turkey d. Quail
30) If you have to cook during the Christmas holiday, it is best to choose
a. Cock or rooster b. Capon c. Stag d. Jumbo Broiler
31) Which market form of poultry is usually packed in one carton, wrapped and chilled or frozen?
a. Ready to cook c. Poultry parts
b. Dressed poultry d. Whole poultry
32) A young chicken has fine and soft feet. If it is old, the feet are thick and scaly. Which type of poultry is this?
a. Live poultry c. Ready to cook
b. Whole poultry d. Dressed poultry
33) Which market forms of poultry where the parts such as wings, breast and drumsticks are separately packed?
34) These are slaughtered birds that have been defeathered, head, feet and viscera are still intact, what market
forms of poultry is this?
35) Below are market forms of poultry, one has been chilled or frozen
36) If you are in a hurry to cook for dinner, which market forms of poultry will you choose
37) Which process involves the removal of skin or feathers after immersing in boiling water?
a. Scalding b. Slaughtering c. Deboning d. Defeathering
38) Evisceration is the removing of viscera or internal organs, what do you call the removing of bones?
39) Scalding b. Deboning c. Slaughter d. Evisceration
40) Chicken can last up to _____ months inside the freezer under 0℉.
a. 12 b. 10 c. 8 d. 6
41) Always keep food products between temperatures
a. 40℉ - 140℉ b. 45℉ - 60℉ c. 50℉- 400℉ d. 100℉ -
200℉
42) Cooked poultry dishes can last up to _____ days in the refrigerator under 35-40℉.
REGION V-BICOL
a. 1 -2 b. 2 – 4 c. 4 – 6 d. 6 – 8
43) If the label on a raw poultry product bear “fresh”, it means that
a. it has never been colder than 26℉ c. it has been previously frozen
b. it has been frozen d. no answer
44) What is the act of arranging the meal on the individual plate immediately before it’s served?
a. Garnishing b. Plating c. Deboning d. Presenting
45) It improves the way it looks on the plate, what do you call this?
a. Garnishing b. Plating c. Deboning d. Presenting
46-50) How are you going to present a whole fried chicken in a plate? (5 points) It should be in bullet form.
Use the back of this paper to write your answer.
Rubrics:
Creativeness – 2
Clarity – 1
Completeness – 1
Grammar – 1
5
“ I CAN ENDURE ALL THESE THINGS THROUGH THE POWER OF THE ONE WHO GIVES ME
STRENGTH.” - PHILIPPIANS 4:13
PARENT/GUARDIAN’S NAME & SIGNATURE: ___________________________
Prepared by:
THERESA T. DALANON Checked:

TLE Teacher
RADEN C. BARREDO
School Head


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Republic of the Philippines

TECHNOLOGY & LIVELIHOOD EDUCATION 10

NAME:__________________________ YR& SECTION:_ SCORE:

20) What do you call a bag of herbs in aromatics?

a. Sachet d’epices b. Bouquet garni c. Mirepoix d. Raft

PARENT/GUARDIAN’S NAME & SIGNATURE: ___________________________

THERESA T. DALANON Checked:

Address: Rosero Street, Poblacion West, Milagros, Masbate

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