REVIEWER IN COOKERY 12

What do you call the egg’s outer covering which accounts for about 9 to 12 % of its total weight depending on egg size?
A. Chalaza B. Shell C. Germinal disc D. Yolk
It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the egg?
A. Chalaza B. Shell C. Germinal disc D. Yolk
What problem is usually encountered when using acid or acid ingredients such as lemon or vinegar?
A. Scorching B. Skin formation C. Thinning of gel D. Weak gelling
Whih of the following sizes of egg don’t belong?
A. Big B. Large C. Peewee D. Small
What market form of egg may be purchased individually, by dozen or in trays of 36 pieces?
A. Century eggs B. Dried eggs C. Fresh eggs D. Frozen egg
What can be yielded if you put cold eggs into already simmering water and simmer for 3 to 4 minutes?
A. Coddled Eggs B. Medium-Cooked C. Poached egg D. Soft-Cooked
Which of the following is added to water in cooking a poached egg?
A. Acid B. Butter C. Condensed D. Fat
Which among the following qualities of fried eggs don’t belong?
A. Spread out thickly.
B. The white will be set and the yolk soft and runny.
C. White should be shiny, uniformly set, and tender.
D. Yolk should be set properly according to desired doneness.

In cooking basted fried eggs, what should you not do?

A. Fry B. Flip C. Lay D. Tip
What do you call the disease that is carried and transmitted to people by food?
A. Food Born Bacteria C. Food Born Infection
B. Food Born Illness D. Food Born Intoxication
Which of the following is not an egg product?
A. Balut B. Century eggs C. Pickled eggs D. Scrambled eggs

A. True B. False C. Maybe D. Never

1. Always set the table properly.
2. Make sure your serving plates are small enough to let each food item stand out.
3. Follow the read the clock plating technique.
4. Overdo your centerpieces so that your guests will know how to proceed.
5. Don’t be strange, but things generally look more interesting when they’re in sets of odd numbers.
6. Play with color and texture.
7. Never consider the height.

Which tool is used to drain excess water after washing vegetables?

A. Bowls B. Colander C. Steamer D. Utility tray
Which of the following family of vegetables has vines and crawl?
A. Fruit B. Gourd C. Seed and Pod D. Tubers
The following are examples of a tuber, which of them is not.
A. Artichoke B. Beet C. Carrot D. Eggplant
Which of the following vegetables is rich in carbohydrates?
A. legumes, peas, and beans C. mushroom, tomatoes, and radish
B. nuts, olives, and avocado D. seeds, roots, and tubers
What do you call the sugar content of vegetables?
A. Acrose B. Fructose C. Glucose D. Tylose
Which among the color components of vegetables is responsible for the green coloring pigment?
A. Carotenoids B. Chlorophyll C. Flavonoids D. Sulfuric
There are factors to consider when buying vegetables, which of them is not.
A. Freshness C. No mechanical damage or injury.
B. Absence of decay or insect infestation D. Right degree of maturity
Mrs. Cabay needs more supply of Vitamin A. Which of the following will she eat to give her the nutrient she needs?
A. Alugbati B. Lettuce C. Potatoes D. Saluyot
Which of the following steps in preparing vegetables is the first thing to do?
A.Cutting B. Peeling C. Soaking D. Washing
Why it is not proper to soak vegetables for a long time in water?
A. Nutrients will be loss. C. Taste will change.
B. Color will fade. D. Texture will be affected.
Why do we need to cut vegetables uniformly?
A. For evenly cooking. C. For greater taste.
B. For its nutrients not to be loss. D. For pleasant appeal.
Which of the following is cooked by placing blanched or raw vegetables in the pan, adding liquid (stock, water, wine) then
covering and cooking it slowly?
A. Baking B. Boiling C. Braising D. Sautéing
At what temperature in a dry, dark place should potatoes and onions be stored?
A. 50 – 650F B. 40 – 450F C. 60 – 850F D. 70 – 950F

Which of the following vegetables is cooked uncovered?

A. Fruit B. Green C. Roots & tubers D. Yellow
Keep food of the rim of the plate means_______________________.
A. Select a plate large enough to hold food without hanging off the edge.
B. Create a center of attention and relate everything to it.
C. Always think of the sauce as part of the overall design of the plate.
D. Always arrange the best side of food on plate to avoid letting the diner rearrange them before eating.

Which of the following stocks uses veal bone as its main ingredient?
A. Brown stock B. Ham stock C. Prawn stock D. White stock
What kind of stock uses fish as its main ingredient?
A. Brown stock B. Fish Stock C. Glace viande D. Ham stock
What stock is made by boiling prawn shell?
A. Fish stock B. Ham stock C. Prawn stock D. Vegetable stock
As a rule, which should not be added to the stock because it causes saltiness?
A. MSG B. Salt C. Spices D. Sugar
Mrs. Sante will be having visitors for dinner. If she will prepare stock for their dinner, which of the following flavoring
agents will she use to give aroma to the stock?
A. Aromatic flavoring B. Garlic C. Ginger D. Smoke
In making white beef stock, how many hours will it take to produce a quality stock?
A. 8 to 10 hours B. 6 to 8 hours C. 4 to 6 hours D. 2 to 4 hours
Why do we need to start cooking stock with cold water?
A. This promotes the extraction of protein which may be sealed in by hot water.
B. This releases impurities from the ingredients.
C. Some proteins are soluble in water.
D. All of the above
Which of the following is a clear soup?
A. Bisques B. Bouillon C. Cream D. Puree
Which of the following examples is a thick soup?
A. Bisques B. Bouillon C. Consommé D. Fruit
What type of soup can be served either hot or cold?
A. Ancient soup B. Cold soup C. Dessert soup D. Fruit soup
What makes a soup appetizing?
A. Garnish B. Ingredients C. Taste D. All of the above
Which of the four basic sauces whose basic ingredient is milk is thickened with flour enriched with butter?
A. Hollandaise sauce C. Savory butter C. Veloute sauce D. White sauce
Which among the four basic sauces has a chief ingredient of chicken broth thickened with flour and enriched with butter
seasoning?
A. Hollandaise sauce C. Savory butter C. Veloute sauce D. White sauce
Which of the four basic sauces has three basic ingredients like butter, egg yolk, and lemon juice with seasoning for
accent?
A. Hollandaise sauce C. Savory butter C. Veloute sauce D. White sauce
Which of the four basic sauces has a basic ingredient like butter that is creamed and blended with other ingredients to
give individual flavor?
A. Hollandaise sauce C. Savory butter C. Veloute sauce D. White sauce
Which of the following is not a thickening agent?
A. Dairy cream B. Egg C. Flour D. Spice

Which of the following is not a thickening agent?

A. Flour B. Grain C. Rice D. Salt

Prepared by:

LEA QUEEN M. TAMAYAO

Subject Teacher