Reviewer

in
Cookery 10
1. Which of the following is the BEST
ingredients for cream soup?
a.egg,butter and cream
b. egg ,butter and puree
c.cream,puree and butter
d. flour, water and cream
2. These are thickened soups made from
shellfish.

a.cream soup
b. purees
c. bisques
d. chowder
3. Why boiling causes cloudiness in soup?

a. Because of the dirt of the meat.

b. Because of over boiling of the ingredients
c. Because of the agitation of the ingredients.
d. Because its normal in all kinds of soups.
4. These are based on stocks added with
other ingredients for variety of flavor,
consistency, appearance and aroma.
a. Sauces
b. Stocks
c. Soups
d. Secret ingredients
5. Choose the BEST reason why is it
important to follow the guidelines in
producing different kinds of stocks?
a. Because that is what written in the module
so we need to follow it.
b. Because it can save ingredients, time and
effort.
c. To make the stocks more delicious.
d. To have a better grade in performance task.
 6. This is the French term for the combination of coarsely
chopped onions, carrots and celery used to flavor stocks.

a.Bouquet Garni
b.Velouté
c. Roux
d.Mirepoix
7. What is the principal starch used in
thickening sauce?
a.cassava starch
b.corn starch
c. rice
d. flour
8. Which of the following is NOT true
about sauce?
a. It adds moistness, flavor, richness,
appearance and appeal.
b. It enhances the taste of the food.
c. It can be added in all types of foods.
d. It is a flavorful liquid usually thickened
that is used to season.
9. Which of the following is NOT included in
evaluating the general appearance of soup?
a. Attractiveness and appealing to
appetite
b. Pleasing and good color combination
c. Ingredients cooked just right
d. Highly nutritious
10. The nourishing element is the most important ingredients and also provide a
good quality for the stocks. Which of the following is NOT a nourishing element?

a. fresh bones
b. Vegetables
c. meat trimmings
d. spices and seasonings
11. What method are you going to apply if
the gravy is too thick or just plain gummy?

a. Used expensive fats.

b. Whisk thoroughly.
c. Used vegetable oil rather than
clarified butter.
d. just add liquid.
12. The following are the common
problems in sauce making
EXCEPT__________.

a. melting
b. oiling-off
c. discarding
d. syneresis
13. This must be cooked so that the
sauce so that the sauce does not have
a raw taste of flour.
a. roux
b. slurry
c. sauce
d. gravy
14. Why lumping in starch occurs?
a. Because you didn’t add water.
b. Because the fats used is not butter.
c. Because the starch outside of the lump
quickly gelatinize.
d. Because of the poor starch used.
15. The following are the common causes
of food contamination and food spoilage
EXCEPT_________.
a. Failure to properly refrigerate food.
b. Failure to thoroughly heat or cook food.
c. Infected workers because of poor personal
hygiene practices.
d. Food prepared an hour before they are
served.
16. Aling Leony’s grandchildren are requesting for homemade
chicken fillet for dinner. Which of the following cut is more
applicable to use in chicken fillet that make her life easier?

a. breast quarter
b. split-breast without back
c. split breast
d. boneless skinless breast
17. These are poultry parts such as wings, breast, thighs, or drumsticks which
have been separately packed in a single container and frozen or chilled.

a. ready-to-cook
b. whole live chicken
c. dressed chicken
d. drawn chicken
18. This is the process where water or other
liquid back into a dried or dehydrated
whole food or powder.
a. reconstitution
b. alteration
c. substitution
d. gelatinization
19.Which of the following is the safe steps
in food handling, cooking and storage to
prevent foodborne illnesses?

a. Clean,separate,chill,cook
b. Clean,separate,cook,chill
c. cook,chill,separate,clean
d. separate,clean,chill,cook
20. This refers to the art of arranging, decorating, and
presenting food in a way that improves its aesthetic appeal to
the diner when served.

a. garnishing
b. plating
c. accompaniment
d. designing
21. The following are the common causes of food
contamination and food spoilage EXCEPT_________.

a. Failure to properly refrigerate food.

b. Failure to thoroughly heat or cook food.
c. Infected workers because of poor personal
hygiene practices.
d. Food prepared an hour before they are
served.
22. What is the required temperature of
refrigerator in storing meat like poultry?

a. 40 F
o

b. 60 F
o

c. 50 F
o

d. 70 F
o
23. These are based on stocks added with
other ingredients for variety of flavor,
consistency, appearance and aroma.
a. Sauces
b. Stocks
c. Soups
d. Secret ingredients
24. You are going to evaluate the finish product the cooking
contest in your barangay. Which of the following will you
eliminate in evaluating the finish products?

a. general appearance
b. nutritional value
c. costing
d. palatability
25. Why cooked poultry should be eaten immediately or
refrigerated if not consumed?

a. So that the visitors can’t ask for takeout.

b. Because of its susceptibility to microbial
growth.
c. Because it is a bad habit not to waste the
food.
d. Because it is poultry is expensive so must
eat that immediately.
26. What method are you going to apply if
the gravy is too thick or just plain gummy?

a. Used expensive fats.

b. Whisk thoroughly.
c. Used vegetable oil rather than
clarified butter.
d. just add liquid.
27. What classification of sauces is the
brown roux-based sauce made with
margarine or butter, flavor and brown
stock?
a. Hollandaise sauce
b. Tomato sauce
c. Velouté sauce
d. Espagnole sauce
 28. These are among the most basic
preparations found in professional
kitchen.
a.sauces
b.soups
c.stocks
d.secret ingredients
29. This is the French term for the combination of coarsely
chopped onions, carrots and celery used to flavor stocks.

a.Bouquet Garni
b.Velouté
c. Roux
d.Mirepoix
30. This is typically an evaluation tool or set of
guidelines used to promote the consistent
application of learning expectations, learning
objectives, or learning standards in the
classroom.

a.rubrics
b.criteria
c. mechanics
d. indicators