Cookery week 11 to 20

CREATED BY LIESLY TOHOY

1.It is a must to take extra care when storing and handling poultry and game.
Select one:

a. True
2.When storing specific portionsof chicken, do not remove the packaging until just before
you are ready to use them.
Select one:

a. True
3. Sauces and accompaniments serve as additions to the cooked poultry.
Select one:

a. True
4. Portions can be bigger or smaller than the recommended food servings.
-TRUE
5. Garnishes like fruits, vegetables or herbs shouldnot complement the food item and do not
empower the flavor of the poultry.
-FALSE
6. Before covering and refrigerating or freezing, allow cooked dishes to cool completely.
Select one:
a. False

b. True
7. A plain white plate should be used for the main course.
Select one:
a. False

b. True
8. In plating poultry dishes, getting the right portion size is not important.
Select one:
a. False

b. True
9. Chicken thigh weighs 2 ounces, while a leg is 1-2 ounces.
Select one:
a. False

b. True
10.Plated dishes must be free from spills.
Select one:
a. True

b. False
Chicken thigh weighs 2 ounces, while a leg is 1-2 ounces.
Select one:
a. True
b. False
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When storing specific portionsof chicken, do not remove the packaging until just before you
are ready to use them.
Select one:
a. False
b. True
Clear my choice

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IDENTIFICATION. Read the question carefully and type your answer in the space provided.
Meat from domesticated pigs, slaughtered one year or less of age.
Pork
Answer: 

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Sauces and accompaniments serve as additions to the cooked poultry.

Select one:
a. False
b. True
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IDENTIFICATION. Read the question carefully and type your answer in the space provided.
What term refers to preserved meat that is treated with curing agents such as salt, sodium
nitrate, sugar, sometimes spices and vinegar?
Cured Meat
Answer: 

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Plated dishes must be free from spills.

Select one:
a. False
b. True
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IDENTIFICATION. Read the question carefully and type your answer in the space provided.
Meat which has been cooled within 24 hours after being slaughtered. Temperature ranges
from 1 to 3 degrees celsius.
Chilled Meat
Answer: 

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IDENTIFICATION. Read the question carefully and type your answer in the space provided.
Meat of young calf, 4-5 months old. Some consider it the finest meat.
veal
Answer: 
Question 9
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Garnishes like fruits, vegetables or herbs shouldnot complement the food item and do not
empower the flavor of the poultry.
Select one:
a. False
b. True
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Portions can be bigger or smaller than the recommended food servings.

Select one:
a. False
b. True
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IDENTIFICATION. Read the question carefully and type your answer in the space provided.
What term is used to refer to meat from cattle over one year old?
Beef
Answer: 

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IDENTIFICATION. Read the question carefully and type your answer in the space provided.
Meat that is already cooked and requires reheating. It is preserved by adding chemical
preservatives by curing, salting or smoking which modifies meat flavor, color and improve
its juiciness and tenderness.
Processed Meat
Answer: 

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IDENTIFICATION. Read the question carefully and type your answer in the space provided.
Meat sold after slaughtered and butchered.
Fresh Meat
Answer: 

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IDENTIFICATION. Read the question carefully and type your answer in the space provided.
Meat from domesticated sheep.
Lamb
Answer: 

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Before covering and refrigerating or freezing, allow cooked dishes to cool completely.
Select one:
a. True
b. False
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Question 16
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A plain white plate should be used for the main course.

Select one:
a. False
b. True
Clear my choice

Question 17
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It is a must to take extra care when storing and handling poultry and game.
Select one:
a. False
b. True
Clear my choice

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In plating poultry dishes, getting the right portion size is not important.
Select one:
a. True
b. False
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IDENTIFICATION. Read the question carefully and type your answer in the space provided.
Meat from carabao.
 Carabeef
Answer: 

Question 20
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IDENTIFICATION. Read the question carefully and type your answer in the space provided.
What is the term used to refer to meat from deer or goat?
Chevon
Answer: 

1.A kind of stock which is prepared using chicken bones.

Chicken stock
2. To prevent cross contamination, one should practice.
. All of the above
3. A stock which is made of browned bones of beef, chicken, veal or game.
rown stock
4. Ingredients in making soup should be cut to the same size.
Select one:
a. False

b. True
5. The simplest of the mother sauces.
Select one:
a. hollandaise sauce
b. Veluote sauce
c. Bechamel sauce

d. espagnole sauce

6. These contain lean meat and little collagen, most expensive cuts because of most tender
muscles for they are the least exercised part of the animal.
Select one:
a. Tough cuts
b. Tender cuts
c. Variety cuts

d. Less tender cuts

7. Meat from domesticated pigs, slaughtered one year or less of age.
Select one:

a. Pork
8. These consist of more developed connective tissue, often ground to break and cut the
muscle fibers and connective tissues.
Select one:
a. Tough cuts
b. Tender cuts

c. Less tender cuts

9. Steaks and other cooked meat when rested before slicing are juicier.
Select one:
a. False

b. True

10. Steaks and other cooked meat when rested before slicing are juicier.
Select one:
a. False

b. True
11. The process of immersing the body of poultry in hot water with 60degrees celsius or
140degrees fahrenheit for about one minute.
Select one:
a. Plucking
12. Which of the following small sauces are made from hollandaise sauce?
Select one:
a. Dijon sauce
b. choron sauce

c. All of the choices

13. In refrigerating /chilling food, which of the following should be done?
Select one:
a. Divide the large amount of leftovers into small, shallow containers for quick cooling.

b. All of the choices

14. Which of the following is the basic component of marinade?
Select one:

a. All of the choices

15. Heavyweight paper which has waxy coating on one side which provides a moisture-
vapor barrier. It is particularly useful for wrapping meat.
Select one:
a. Mason jars
b. Aluminum foil

c. Freezer paper
16. Which of the following is the purpose of trimming meat?
Select one:

a. All of the choices

17. It is a method of cooking fish/seafood in fat. More oil is needed compared to sauteing.
Select one:

a. Pan frying
18. It is also called as brown sauce, slightly more complex mother sauce. It is made by
thickening brown stock with roux.
Select one:
a. Veluote sauce
b. Bechamel sauce
c. hollandaise sauce

d. espagnole sauce
19. These are preserved meat which are treated with curing agents such as salt, sodium
nitrate, sugar, sometimes spices and vinegar.
Select one:
a. Fresh meat

b. Cured meat

20 The principal starch used in making sauce.

Select one:
a. Arrowroot
b. Cornstarch

c. Flour
21. Soups with thicker consistency and fuller body than other soups.
Select one:
a. Thin soups
b. Specialty soups

c. Cold soups

22. The process of removing the bone from poultry meat for cooking.
Select one:
a. Scalding
b. Plucking
c. Eviscerating

d. Deboning

23. Shellfish such as shrimps, crabs, lobsters and clams require only short cooking time so
as to avoid loss of moisture, flavor and nutritive value.
Select one:

a. True

24. Which of the following containers can be used for storing meat?
Select one:
a. Rigid containers
b. Mason jars
 c. Plastic freezer bags

d. All of the choices

25. Fish should not be served after the preparation.

Select one:

a. False

26. Poultry cut with wings and back portion removed.

Select one:
a. Breast

b. Chicken wings

27. In this method, fish is placed in shallow pan barely covered with liquid.
Select one:
a. Boiling
b. Baking

c. Poaching

28. Poultry cut which is composed of the drumette, midsection and tip.
Select one:
a. Thigh
b. Breast

c. Chicken wing

29. s the addition of salt and pepper to improve food flavor.

Select one:
a. Dicing
b. Coating
c. Slicing

d. Seasoning

30.
Which of the following parts of meat is considered as least tender cut and can be cooked
through moist heat methods.
Select one:
a. Shanks
b. Breast
c. Flank

d. All of the choices

31 A type of marinade which give meat a fairly strong flavor, red and white wine are used
which should be cooled before pouring over the meat, covered and refrigerated until meat is
ready to cook.
Select one:
a. None of the choices

b. Cooked marinades

32. Marinades will not add flavor to favorite meat.

Select one:
a. True

b. False

33 Which of the following ingredients can be added to soup at the start of cooking?
Select one:
a. Onions

b. All of the choices

34. Which of the following method of cooking is used for tender cuts like ribs and loin cuts.
Select one:
a. Broiling
b. Roasting
c. Grilling

d. All of the choices

35. A knife which is used in for cutting, sectioning and trimming raw meats in the butcher
shop.
 Select one:

a. Butcher knife

36. It causes discoloration and food develops an unpleasant smell and taste.
Select one:
a. Yeast spoilage
b. Oxidation

c. Mold spoilage

37. The most popular and common poultry as to age or degree of maturity.
Select one:
a. Turkey
b. Duck

c. Chicken

38. t produces a clear sauce with glossy texture.

Select one:
a. Breadcrumbs

b. Flour

39.
40. Dressed, drawn and processed chicken for cooking.
Select one:
a. Boneless chicken
b. Drawn poultry

c. All of the choices

41. Meat of carabao is called
Select one:

a. Carabeef

42. Which of the following steps should be followed in FIFO method application?
Select one:
a. All of the choices
b. On shelving, use the items stored in front first.

43. After filleting fish, fish bones and trimmings are made into stock.
Select one:
a. Chicken stock

b. Fish stock

44. It yields an even clearer sauce rather than with the use of cornstarch.
Select one:
a. Arrowroot
b. White Wash
c. Breadcrumbs

d. All of the choices

45. hey cause discoloration and change in odor on food and leads to fermentation.
Select one:
a. Bacterial spoilage
b. Enzymes
c. Mold spoilage

d. Yeast spoilage

46. It is a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolk.
Select one:

a. hollandaise sauce

47. Finfish should be stored in the refrigerator and used within 1 to 2 days after purchase.
Select one:

a. True

48. The process of removing the feather of poultry.

Select one:

a. Plucking
49. Soups originated from a particular area or region.
Select one:
a. Cold soups
b. Specialty soups
c. Thin soups

d. Thick soups

50. Which of the following can be used as accompaniments to poultry dishes?

Select one:
a. Chopped herbs

b. All of the choices

51. Meat shrink about 50% when cooked.
Select one:
a. True

b. False