Cook 104 Lec 1822S

Fish may be cooked through frying at moderate heat until brown.
--True
Fish should be served after the preparation, otherwise it will dry.
--True
IDENTIFY THE MISSING WORD: Fat fish tastes better when cooked using dry heat method either
by broiling or ________.
--Baking
IDENTIFY THE MISSING WORD: Fish is already cooked when it ______ easily and its eyeballs
come out.
--Flakes
IDENTIFY THE MISSING WORD: Fish cooks ________ in a moderate heat.
--Quickly
IDENTIFY THE MISSING WORD: Fish can be rolled in bread crumbs before ______.
--Frying
IDENTIFY THE MISSING WORD: Fish requires _______ time for cooking.
--Short
IDENTIFY THE MISSING WORD: Fish is served with sauce or some _______ because fish has a
mild flavor.
--Garnishes
IDENTIFY THE MISSING WORD: Fish maybe boiled, grilled, stuffed and make into relleno, sinigang
and sauteed with ______ as in bulanglang.
--vegetables
Match the definition to its appropriate term.
These are soups with thicker consistency and fuller body than Answer 1
thins or clear soups. Thick soups
A kind of stock which is made of browned or bones of beef, chicken, Answer 2

veal or game. The said bones have been browned in an oven. Brow n stock
It is a dish, hot or cold with meat and vegetables as the main

ingredients. Quality ingredients make a good soup. Answer 3
--Soup
It is a perfect clear, thin soup, made by clarifying a rich stock or Answer 4
broth using extra meat and flavorings. Chow der or gumbo
A kind of soup which consist of thick soup made from fish,
shellfish, and vegetables. Answer 5
Chicken stock
A kind of stock which is prepared using chicken bones.

Answer 6
Stock
It is a clear, thin and flavorful liquid prepared by simmering meat

bones from meat or poultry, seafood and/or vegetables in water Answer 7
with seasonings until their flavor, aroma, color and body and National or specialty
nutritive value are extracted.
These soups originated from a particular area or region, can be in
a thick or thin form. Answer 8
Cream soups
A kind of soup which is thickened with roux and finished with

cream, can be made with vegetables cooked until tender, pureed, Answer 9
White stock
stirred and folded into soup.
A kind of stock which is made from beef or veal bones.
IDENTIFY THE MISSING WORD: Shellfish such as shrimps, crabs, lobsters and clams require only
short cooking time so as to avoid loss of _______, flavor and nutritive value.
-- moisture
Laying hen is about 1 ½ years old.
-- Layer
As much as possible, prepared sauces should be used on the same day they are made.
--True
Cooking food in proper temperature may help prevent cross-contamination.
-- True
8-week old young duck with tender meat, soft bill and windpipe.
-- broiler duckling
9-week old young chicken which weighs about 2 lbs and has soft, pliable, smooth skin and flexible
breastbone cartilage.
--Broiler
Surgically unsexed male chicken with a weight of 4 to 7 lbs with tender, flavorful and with lots of
white meat. It is a more expensive poultry.
--Capon
Hungarian sauce
--Bechamel Sauce
Poultry is dipped in hot wax until feathers are coated with wax. Then, dipped in cold water to harden
the wax, peeled off taking all feathers.
--Waxing
Madeira sauce
--Espagnole Sauce
Crème sauce
--Bechamel Sauce
It refers to pulling feathers with the hands and using a tweezer to pull out the remaining feathers or
with the use of a kitchen torch to singe off the feathers.
--dry picking
It refers to removing the feather of poultry.
--Plucking
More than 6 months old which has tough flesh, hardened bill and windpipe.
-- mature duckling
The poultry is immersed in hot water to pull the feathers easier.
--Picking
Weighs 3-4 lbs, eight weeks old and the best size for a family.
--roasting chicken
Poultry is dipped in hot wax until feathers are coated with wax. Then, dipped in cold water to harden
the wax, peeled off taking all feathers.
--Waxing
Laying hen is about 1 ½ years old.
-- Layer
Fish is served with sauce or some garnishes because fish has a mild flavor.
--True
Portuguese sauce
--Classic Tomato Sauce

It is the disembowelment or removal of internal organs of poultry. Feet and head are also removed.
--eviscerating
-- broiler
It is the process of removing the bone from poultry meat for cooking.
--deboning
It reduces the quality of edibility of the food because it is deteriorated or spoiled.
-- food spoilage
Seafood should not be left in the refrigerator for more than two hours with temperature of 90 ͦF
because it will cause growth of bacteria.
--True
Surgically unsexed male chicken with a weight of 4 to 7 lbs with tender, flavorful and with lots of
white meat. It is a more expensive poultry.
--Capon
A male chicken with coarse with coarse skin, a toughened and darkened flesh and hardened
breastbone cartilage. It weighs 3-6 lbs. It is known as the rooster.
--Stag
It includes killing and bleeding the poultry. Veins are cut using a sharp knife and its blood is drained
for 1 1/2-2 minutes.
--slaughtering
Spanish sauce
-- Classic Tomato Sauce
Cornstarch
--Thickening Agents
Fish is served with sauce or some garnishes because fish has a mild flavor.
--True
This refers to cooking food in an open flame. Large fish is best for this method of cooking.
--Broiling/Grilling
Aurora sauce
--Bechamel Sauce
It is the disembowelment or removal of internal organs of poultry. Feet and head are also removed.
--eviscerating
IDENTIFY THE MISSING WORD: Shellfish such as shrimps, crabs, lobsters and clams require only
short cooking time so as to avoid loss of _______, flavor and nutritive value.
--moisture
Weighs 3-4 lbs, eight weeks old and the best size for a family.
--roasting chicken
In this method, fish is placed in shallow pan barely covered with liquid. Usually, fish is poached in
plain water with seasoning or wine, milk or tomato or lemon juice or bouillon.
--Poaching
Pepper
--Seasonings and Flavorings.
When baking fish, taste the fish to prevent it from drying out.
--True
IDENTIFY THE MISSING WORD: Fish can be rolled in bread crumbs before ______.
-- frying
It refers to removing the feather of poultry.
--plucking
A method of immersing fish/seafood. It cooks seafood well.
--Deep frying
These are used to enhance the flavor of the sauce - salt, pepper, spices, and herbs.
-- Seasonings and flavorings
Shrimp sauce
-- Bechamel Sauce
It is a cooked mixture of equal parts of fat and flour, must be stiff and not pourable or runny.
--Roux
It is the process of removing the bone from poultry meat for cooking.
-- deboning
It is made by thickening white stock with roux and then simmering it for a while.
--Veluote sauce
8 month older chicken which weighs 8 lbs. They provide meat suitable for stews or casseroles.
--broiler fowl
Liaison
-- Thickening Agents
It refers to cooking fish/seafood in fat. More oil is needed compared to sautéing.
-- Pan frying
Before covering, refrigerating or freezing cooked items allow them to cool completely first.
--True
Spices
-- Seasonings and Flavorings.
Portuguese sauce
--Classic Tomato Sauce
Arrowroot
--Thickening Agents
IDENTIFY THE MISSING WORD: Fat fish tastes better when cooked using dry heat method either
by broiling or ________.
--Baking
A small amount of hot fat is used in cooking fish/seafood in this method.
--Sauteeing
It refers to pulling feathers with the hands and using a tweezer to pull out the remaining feathers or
with the use of a kitchen torch to singe off the feathers.
--dry picking
In 150˚C or 300˚F, fish is placed and cooked in an oven.
--Baking
It resembles the traditional tomato sauce that we might use on pizza and pasta, but it’s got much
more flavor and requires a few more steps to make.
--Classic tomato sauce
In culinary arts, it refers to the starting points for making various secondary sauces or “small
sauces.”
--Mother sauce
More than 6 months old which has tough flesh, hardened bill and windpipe.
--mature duckling
Sauce doesn’t enhance the food taste to be served.
--False
Cooking food in a liquid close to the boiling point.
--Simmering
Maltaise sauce
--Hollandaise Sauce
Roux
-- Thickening Agents
16-week old, young turkey which has tender meat, soft, smooth textured skin and flexible
--fryer-roaster
--broiler
Spanish sauce
-- Classic Tomato Sauce
In plating poultry dishes, main ingredient should stand out and pay equal attention to the “support”.
--True
Created by: NNA ENIROM

Cook 104 Lec 1822S

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Cook 104 Lec 1822S

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Fish may be cooked through frying at moderate heat until brown.

Fish should be served after the preparation, otherwise it will dry.

IDENTIFY THE MISSING WORD: Fish cooks ________ in a moderate heat.

Match the definition to its appropriate term.

A kind of stock which is made of browned or bones of beef, chicken, Answer 2

It is a dish, hot or cold with meat and vegetables as the main

A kind of stock which is prepared using chicken bones.

It is a clear, thin and flavorful liquid prepared by simmering meat

A kind of soup which is thickened with roux and finished with

Laying hen is about 1 ½ years old.

Cooking food in proper temperature may help prevent cross-contamination.

It refers to removing the feather of poultry.

The poultry is immersed in hot water to pull the feathers easier.

Laying hen is about 1 ½ years old.

--Classic Tomato Sauce

It reduces the quality of edibility of the food because it is deteriorated or spoiled.

-- Classic Tomato Sauce

--Seasonings and Flavorings.

It refers to removing the feather of poultry.

A method of immersing fish/seafood. It cooks seafood well.

-- Seasonings and flavorings

It refers to cooking fish/seafood in fat. More oil is needed compared to sautéing.

-- Seasonings and Flavorings.

--Classic Tomato Sauce

A small amount of hot fat is used in cooking fish/seafood in this method.

In 150˚C or 300˚F, fish is placed and cooked in an oven.

--Classic tomato sauce

Cooking food in a liquid close to the boiling point.

-- Classic Tomato Sauce

Created by: NNA ENIROM

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