Balingasag North District

San Isidro National High School

San Isidro, Balingasag Misamis Oriental

Name: _______________________ Date: ___________

Grade & Section: ______________ Score: __________

3rd Quarter Exam

COOKERY 10

Direction: Multiple Choice: Read the question carefully and encircle the letter of the
CORRECT answer.

1. The liquid in which meat, fish, and vegetable have been cooked is?
a. glaze b. stock c. sauce d. water

2. Among the different types of stock, which one is the easiest to prepare?
a. brown stock b. fish stock c. white stock d. vegetable stock

3. which of the following stock uses chicken bone as its main ingredients?
a. fish stock b. prawn stock c. ham stock d. white stock

4. What is the process of removing floating water from stock?

a. amber b. drizzle c. sip d. skim

5. As a rule. This should not be added to the stock because it causes saltiness?
a. herbs b. spices c. salt d. sugar

6. To cook very gradually in water just below the boiling points is?
a. boiling b. frying c. simmering d. stewing

7. What is the process of eliminating floating substance from surface of liquid like stocks?
a. bath b. sweat c. swipe d. scum

8. Which of the following is a clear soup?

a. bouillon b. cream c. bisques d. puree

9. Which of the following example is a thick soup?

a. bisques b. consommé c. bouillon d. fruit

10. A flavor builder which is a combination of onion, carrot, and celery is called?
a. bouquet garni b. Mirepoix c. sachet d. onion pique

11. It refers to bundle of herbs usually tied together with string?

a. bouquet garni b. mirepoix c. sachet d. onion pique
12. There are 5 grand sauces, what is another name for a grand sauce?
a. Big b. father c. mother d. derivative

13. A sauce, made from milk and white roux, commonly called a white sauce?
a. Hollandaise b. bechamel c. Marinara d. velouté sauce

14. It is liquid food prepared by cooking meat, poultry, fish, legumes or vegetables with
seasoning in water, stock, milk?
a. sauce b. water c soup d. thickened

15. A soup that has no thickened, the base is stock and may be plain with added small cuts of
meat or with small cuts of vegetables?
a. chowder b. clear soup c. roux d. soup

16. A mixture of flour and fat cooked together and used to thicken sauces?
a. flour b. herbs c. roux d. cream

17. Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats?
a. thyme b. rosemary c. cilantro d. chili powder

Give at least three kinds of roux base soup?

18 ______________ 19. _________________ 20. __________________

21. A stock or milk roux with or without small cuts of meat finished with cream before
serving?
a. cream soup b. chowder c. bisques d. pureed soup

22. Flavoured and aromatic liquid extracted from bones and vegetable used in preparing of
soup, sauce and stews.
a. sauce b. soup c stock d. roux

23. These are flavoured thickened liquid that can add flavour, moisture and visual appeal to a
dish?
a. sauce b. soup c. stock d. roux

23. Which of the following is not a thickening agent?

A flour b. grain c. rice d salt

24. Which of the following four basic sauces has three basic ingredients like butter, egg yolk,
and lemon juice with seasoning for accents?
a. hollandaise b. savory butter c. white sauce d. velouté sauce

25. A roux based sauce made with margarine or butter, flavor, and brown stock?
a. espagnole sauces b. butter sauce c. hollandaise sauce d. tomato sauce

Give the five mother SAUCES

26.___________ 27. ____________28. ___________ 29.___________ 30___________

31. Sauce made with tomatoes and seasoned with spices and herbs?
a. brown sauce b. butter sauce c. hollandaise sauce d. tomato sauce
32. It is made by browning meat and bones of beef, veal, or game through roasting with
aromatic vegetable.
a. stock b. brown stock c. sauce d. soup

33. The flavor of stock comes from the cartilage and connective tissues_______
a. bones b. chicken c. frog d. stock

34. Plant derived substances that add flavor to anu dish.

a. spices b. herbs c seasoning d. none of the above

35. A substance made from a plant used to give a special flavour to food?
a. herbs b. spices c. seasoning d. thickened agent

36. What is the main ingredients of stock?

a. bones b. carrots c water d seasoning

37. A. stock based soup thickened with cornstarch and small cuts of meat?
a. cereal b. chowder c cream soup d cornstarch soup

38. A French word that refers to the mixture of coarsely chopped onions, carrots and celery
that provides flavor base for stock is?
a. aromatic b. mirepoix c bouquet garni d. sachet

39. Mirepoix consists of the following ingredients?

a. carrots, onions, turnips b. carrots potatoes, onions c. onion, celery carrots d. onion,
celery, potatoes

40. Other than water, what is the most important ingredients of brown stock?
a. bones b. mirepoix c. seasoning d. acid product

41. when making stock, you should add the bones after the water is boiling?
a. True b. false

43. What do you call the birds that are hunted for food?
a. game b. livestock c. poultry d. swine

44. Which of the following poultry originated from China and is noted for its tender and
flavorful meat?
a. chicken b. goose c. Itik d pecking duck

45. What do you call the young immature pigeon of either sex with extra tender meat?
a. duck b. fryer c rooster d. squab

46. Which of the following classes of poultry is on sale especially during the Christmas
Holiday?
a. broiler b. capon c. jumbo broiler d. roaster

47. Consists of breast, thigh, wings, neck and back?

a. thigh b. whole chicken c. drum stick d. neck
48. These are slaughtered birds that have been bled and de-feathered?
a. whole poultry b. dressed poultry c. ready to cook d. live poultry

49. Dark meat includes that following, except________

a. drumstick b. highs c. wings d. breasts

50. It is a mature female chicken which is usually more than 10 months of age. It can also be
culled layer?
a. cock b. hen c. broiler d. stag