1. What is the other term for thickening of a fluid.

A. amylopectin B. amylose C. Gelanitization D.

Polysaccharide

2. It is a blend of egg yolks and cream and essential to guarantee you

keep the egg yolks from coagulating when they are added to a hot fluid?
B. Beurre manie B. Roux C. Liaison D. Slurry

3. Thickening method that uses flour and softened butter on same

measure kneaded and added to the soups or sauces to achieve desired
thickness.
A. Beurre manie B. Roux C. Liaison D. Slurry
4. What type of roux maintains its light color and is only
cooked slightly to eliminate any dullness from the sauce?
A. Blonde roux B. Brown roux C. Roux
D. White roux

5. Which of the following is cooked blend of equal measures

of flour and fat, like
margarine, oil, or meat drippings?
A. Beurre manie B. Roux C. Liaison D. Slurry
6. Thickening ingredient which is very useful in making jam, yet it has such
a significant number of more uses.
A. Cornstarch B. Gelatin C. Guar Gum D. Tapioca
Starch
7. It is thicker than different thickeners like arrowroot and cornstarch and
must be used in little quantities.
A. Cornstarch B. Gelatin C. Guar Gum D. Tapioca
Starch
8. Thickening ingredient which is widely used in fruit pies. You can freeze
and defrost recipes with it, yet avoid using it in recipes that require
boiling and mixing like pan sauces and custards.
A. Agar B. Arrowroot starch C. Coconut flour D.
Tapioca Starch
9. The most famous thickening ingredient which is made from corn.
A. Cornstarch B. Flour C. Potato starch D. Tapioca
Starch
10. A protein found in almost all connective tissue, when cooked it will
break up and thicken sauces.
A. Collagen B. Fats C. Gelatin D.
Starch
11. Which of the following is considered a thin, clear, and flavorful
liquid extracted
from various ingredients, mainly meaty bones?
A. broth B. glaze C. sauce D. stock
12. Which of the stocks is gained from the veal rib rack, roasted before
it was slowly simmered?
A. brown stock B. ham stock C. prawn stock D.
13. What kind of stock uses fish as its main ingredient?
A. brown stock B. fish stock C. glace viande
D. ham stock
14. What stock uses chicken bone as primary ingredient?
A. chicken stock B. fish stock C. ham stock
D. prawn stock
15. Which of the following stocks is extracted from
simmering beef neck bones?
A. brown stock B. fish stock C. vegetable stock
D. white stock
I. Identification. Identify the following sentences and write the correct
answer.
_____________________ 1. This is a special category because this grouping
of soups is served differently: Well chilled, in chilled cups or bowls
_____________________ 2. It is literally translated as sugar water, a Chinese
traditional sweet soup made up of beans, milk and fruits
_____________________ 3. Vegetable soups thickened with starch
_____________________ 4. is a type of soup with milk or cream and
thickened with broken crackers, crushed biscuit, or a roux. Variations of
chowder can
be seafood or vegetable
_____________________ 5. soup that uses fruit as main ingredient, may be
served warm or cold. Many varieties of fruit soups may be prepared based
upon the availability of seasonal fruit.
_____________________ 6. Soup that is thickened
with béchamel sauce
_____________________ 7. Japanese azuki bean
soup
_____________________ 8. This soup is thickened
with eggs, butter, and cream
_____________________ 9. creamy, thick soup that
includes shellfish vegetables thickened with cream
_____________________ 10. Filipino dessert soup
made up of coconut cream, tapioca pearl and fruits
like banana, jack fruit, sweet potato and taro.
 1. Enumerate the 10 GUIDELINES IN PREPARING
SOUPS

2. Food will always be part of our daily living,

during crisis (no work, low budget, low income,
pandemic, how are you going to make use of the
limited ingredients in making a special soup?