The document is a 10-question summative test in cookery for the third quarter of the 2020-2021 school year at the Philippine School for the Deaf. The test covers topics related to stocks, sauces, soups and their definitions. Students are asked multiple choice questions about the key ingredients and processes involved in making different types of stocks, sauces and soups.
The document is a 10-question summative test in cookery for the third quarter of the 2020-2021 school year at the Philippine School for the Deaf. The test covers topics related to stocks, sauces, soups and their definitions. Students are asked multiple choice questions about the key ingredients and processes involved in making different types of stocks, sauces and soups.
The document is a 10-question summative test in cookery for the third quarter of the 2020-2021 school year at the Philippine School for the Deaf. The test covers topics related to stocks, sauces, soups and their definitions. Students are asked multiple choice questions about the key ingredients and processes involved in making different types of stocks, sauces and soups.
The document is a 10-question summative test in cookery for the third quarter of the 2020-2021 school year at the Philippine School for the Deaf. The test covers topics related to stocks, sauces, soups and their definitions. Students are asked multiple choice questions about the key ingredients and processes involved in making different types of stocks, sauces and soups.
SY 2020-2021 Direction: Blacken the circle of the best answer on your answer sheet.
1. What do you call the liquid in which meat, fish, and sometimes vegetables have been cooked? a. Glaze c. Stock b. Sauce d. Water 2. Which of the following stocks use browned veal bone as its main ingredient? a. Brown stock c. Vegetable stock b. Fish stock d. White stock 3. What kind of stock uses fish as its main ingredient? a. Brown stock c. Vegetable stock b. Fish stock d. White stock 4. It is a clear, thin, liquid flavored by soluble substances extracted from a meat, poultry, and fish; and their bones, and from vegetables and seasonings. a. Stocks c. Sauces b. Soups d. Mirepoix 5. _______ is a flavorful liquid, usually thickened that is used to season, flavor and enhance other foods. a. Stocks c. Sauces b. Soups d. Mirepoix 6. _______ are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma. a. Stocks c. Sauces b. Soups d. Mirepoix 7. _______ is a French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks. a. Stocks c. Sauces b. Soups d. Mirepoix 8. ____________ is an assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock. a. Acid products c. Bouquet garni b. Scraps and left-over d. mirepoix 9. In making stocks, it helps dissolve connective tissues, and extract flavor and body from bones. a. Acid products c. Bouquet garni b. Scraps and left-over d. mirepoix 10. It may be used in stocks if they are clear, wholesome, and appropriate to the stock being made. a. Acid products c. Bouquet garni b. Scraps and left-over d. mirepoix 11. They are soups based on clear, unthickened broth or stock. a. Clear soup c. Dessert soup b. Thick soup d. Other type of soup 12. ________ are soups that are thickened to provide a heavier consistency. a. Clear soup c. Dessert soup b. Thick soup d. Other type of soup 13. Fruit soup is a ___________________. c. Clear soup c. Dessert soup d. Thick soup d. Other type of soup 14. Broth and bouillon are simple _____________________ without solid ingredients. a. Clear soup c. Dessert soup b. Thick soup d. Appetizer soup 15. ___________ are hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes. a. Purees c. Bisques b. Chowders d. Veloutes 16. __________ are soups thickened with egg, butter and cream. a. Purees c. Bisques b. Chowders d. Veloutes 17. __________ vegetable soup thickened with starch. a. Purees c. Bisques b. Chowders d. Veloutes 18. ________ are thickened soups made from shellfish. a. Purees c. Bisques b. Chowders d. Veloutes 19. ________ is a clear seasoned stock or broth with the addition of one or more vegetable, meat, or poultry. a. Consommé c. Vegetable soup b. Fruit soup d. Cold soup 20. ________ is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent. a. Consommé c. Vegetable soup b. Fruit soup d. Cold soup 21. _______ is variations on the traditional soup wherein the temperature when served is kept at or below temperature. a. Consommé c. Vegetable soup b. Fruit soup d. Cold soup 22. __________ can be served hot or cold depending on the recipe where dried fruits are used like raisins and prunes. a. Consommé c. Vegetable soup b. Fruit soup d. Cold soup 23. What substance is added that gives taste to the food? a. Decoration c. Seasoning b. Flavoring d. Thickening 24. What makes the soup appetizing? a. Garnish c. Taste b. Ingredients d. All of the above 25. A sauce with the milk as its basic ingredient that is thickened with flour enrich with butter. a. Brown sauce/Espagnole c. White sauce b. Hollandaise d. Veloute sauce
