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    Quarter 4 Week 4 Cookery

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    jerry centeno
    This document appears to be a cookery exam for Grade 12 students at the Nalsian-Tomling National High School in Pangasinan, Philippines. It contains 20 multiple choice questions testing knowledge of various culinary terms related to poultry, sauces, soups, stocks, and other cooking fundamentals. The questions cover topics such as identifying young pigeons, thickening agents, basic sauces, soup classifications, stock ingredients and preparation methods. The exam was administered during the fourth quarter of the 2020-2021 school year.

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    © All Rights Reserved
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    Quarter 4 Week 4 Cookery

    Uploaded by

    jerry centeno
    99 views2 pages
    This document appears to be a cookery exam for Grade 12 students at the Nalsian-Tomling National High School in Pangasinan, Philippines. It contains 20 multiple choice questions testing knowledge of various culinary terms related to poultry, sauces, soups, stocks, and other cooking fundamentals. The questions cover topics such as identifying young pigeons, thickening agents, basic sauces, soup classifications, stock ingredients and preparation methods. The exam was administered during the fourth quarter of the 2020-2021 school year.

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    This document appears to be a cookery exam for Grade 12 students at the Nalsian-Tomling National High School in Pangasinan, Philippines. It contains 20 multiple choice questions testing knowledge of various culinary terms related to poultry, sauces, soups, stocks, and other cooking fundamentals. The questions cover topics such as identifying young pigeons, thickening agents, basic sauces, soup classifications, stock ingredients and preparation methods. The exam was administered during the fourth quarter of the 2020-2021 school year.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    99 views2 pages

    Quarter 4 Week 4 Cookery

    Uploaded by

    jerry centeno
    This document appears to be a cookery exam for Grade 12 students at the Nalsian-Tomling National High School in Pangasinan, Philippines. It contains 20 multiple choice questions testing knowledge of various culinary terms related to poultry, sauces, soups, stocks, and other cooking fundamentals. The questions cover topics such as identifying young pigeons, thickening agents, basic sauces, soup classifications, stock ingredients and preparation methods. The exam was administered during the fourth quarter of the 2020-2021 school year.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Republic of the Philippines

    Department of Education
    Region I
    SCHOOLS DIVISION OFFICE I of PANGASINAN
    Lingayen
    NALSIAN-TOMLING NATIONAL HIGH SCHOOL
    Malasiqui, Pangasinan
    Fourth Quarter Cookery Grade 12 (week 4)
    S.Y.2020-2021

    Direction: Select the best answer.

    1. A young immature pigeon of either sex with extra tender meat is called_______. .
    a. duck b. fryer c. rooster d. squab

    2. 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

    3.What do you call birds that are hunted for food?

    a. game b.livestock c. poultry d. swine


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

    a. dairy cream b. egg c. flour d. spice

    5. Which of the four basic sauces has a basic ingredient like butter that is creamed and blended with

    Other ingredients to give individual flavor/

    a. hollandaise b. savory butter c. velouté sauce d. white sauce

    6. Which of the four basic sauces has three basic ingredients like butter , egg yolk, and lemon juice with

    Seasoning for accent?

    a. hollandaise sauce b. savory butter c. white sauce d. velouté sauce

    7. Which among the four basic sauces has a chief ingredients of chicken broth thickened with flour and
    enriched with butter seasoning ?

    a. hollandaise sauce b. savory butter c. velouté sauce d. white sauce

    8. Which of the four basic sauces whose basic ingredient is milk is thickened with flour enriched with
    butter?

    a. hollandaise sauce b. savory butter c. velouté sauce d. white sauce

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

    a. flour b. grain c. rice d. salt

    10. Which of the following examples is a thick sauce?


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

    11. Which of the following is a clear soup?

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

    12. What makes the stock tasty and appetizing?

    a. appearance b. color c. ingredients d. smell

    13. Mr. Santos will be having visitors for dinner. If he will prepare stock for their dinner, which of the
    following flavoring agents will he use to give aroma to the stock?

    a. aromatic flavorin b. garlic c. ginger d. smoke

    14. As a rule, which should not be added to the stock because it causes saltiness?

    a. MSG b. salt c. spices d. sugar

    15.What stock is made by boiling prawn shell?

    a. fish stock b. ham stock c. prawn stock d. vegetables stock

    16. Among the different types of stock, which one is the easiest to prepare?

    a. brown stock b. fish stock c. white stock d. vegetables stock

    17. What stock uses chicken bone as its main ingredients?

    a. fish stock b. ham stock c. prawn stock d. chicken stock

    18. What kind of stock is uses fish as its main ingredients ?

    a. brown stock b. fish stock c. glace viande d. ham stock

    19. Which of the following stocks uses veal bone as its main ingredients ?

    a. brown stock b. ham stock c. prawn stock d. white stock

    20. As a chef of fine dining restaurant, Grace simmers meat, fish, and vegetables. Which of the following

    Liquids is a by- product after the different food stuffs have been simmered ?

    a. glaze b. sauce c. stock d. water

    Prepared by: Validated by Approved by:

    JERRY B. CENTENO,LPT ERLINDO P. SERGOTE, PhD ARMANDO S. VICTORIO, PhD

    Subject Teacher Master Teacher II Principal I

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