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    Cookery10 3rd Quarter Unit Test 1

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    maricorbengil
    This document appears to be a test for a cookery class covering stocks, soups, sauces and related culinary foundations. It contains three parts - a multiple choice section testing definitions of key stock and sauce ingredients and processes, a true/false section on cooking times and methods for different stocks, and a matching section identifying common seasoning spices. The test addresses stocks, their ingredients and preparation as fundamental building blocks in cooking.

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    Cookery10 3rd Quarter Unit Test 1

    Uploaded by

    maricorbengil
    17 views2 pages
    This document appears to be a test for a cookery class covering stocks, soups, sauces and related culinary foundations. It contains three parts - a multiple choice section testing definitions of key stock and sauce ingredients and processes, a true/false section on cooking times and methods for different stocks, and a matching section identifying common seasoning spices. The test addresses stocks, their ingredients and preparation as fundamental building blocks in cooking.

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    This document appears to be a test for a cookery class covering stocks, soups, sauces and related culinary foundations. It contains three parts - a multiple choice section testing definitions of key stock and sauce ingredients and processes, a true/false section on cooking times and methods for different stocks, and a matching section identifying common seasoning spices. The test addresses stocks, their ingredients and preparation as fundamental building blocks in cooking.

    Copyright:

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

    Cookery10 3rd Quarter Unit Test 1

    Uploaded by

    maricorbengil
    This document appears to be a test for a cookery class covering stocks, soups, sauces and related culinary foundations. It contains three parts - a multiple choice section testing definitions of key stock and sauce ingredients and processes, a true/false section on cooking times and methods for different stocks, and a matching section identifying common seasoning spices. The test addresses stocks, their ingredients and preparation as fundamental building blocks in cooking.

    Copyright:

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

    Department of Education

    Region IX, Zamboanga Peninsula


    Division of City Schools
    ZAMBOANGA CITY HIGH SCHOOL
    Tetuan, Zamboanga City
    Technology and Livelihood Education
    UNIT TEST
    COOKERY 10

    Name: _____________________________________ Score: _________

    Grade & Section: _______________ Class Time Schedule: _________ Date: ________

    Part I – MULTIPLE CHOICE


    Directions: Read the following questions carefully and choose the letter of the correct
    answer from the given choices. Write the letter of your answer in the space provided.

    ______1. 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  b. Soups
    c. Sauces d. Mirepoix
    ______2. Which of the following stocks use browned veal bone as its main ingredient?
    a. Brown stock b. Fish stock
    c. Vegetable stock d. White 
    ______3. Which one is the easiest to prepare?
    a. Brown stock b. Fish stock
    c. White stock d. Vegetable stock
    ______4. It is made from fish bones and trimmings left over after filleting, and simmer
    along with a mirepoix.
    a. White stock b. Fish stock
    c. brown stock d. Chicken(white) stock
    ______5. _______ is a French term for the combination of coarsely chopped onions,
    carrots and celery used to flavor stocks.
    a. Stocks  b. Soups
    c. Sauces d. Mirepoix
    ______6. It is referred to in the French word as fonds de cuisine
    a. foundation week b. foundation day
    c. foundation of cooking d. foundation of eating
    ______7. It is made from the chicken bones, along with a mirepoix.
    a. White stock b. Fish stock
    c. brown stock d. Chicken(white) stock
    ______8. The most basic preparations in the kitchen.
    a. Soup b. Stock
    c. Sauce  d. Water
    ______ 9. Its flavor is more important that its acidity.
    a. Tomatoes b. Wine
    c. Ketchup d. Vinegar
    ______ 10. It is used as a base in soup and sauces as well as substitute for water.
    a. Brown stock b. Fish stock
    c. White stock d. Chicken stock
    ______11. It is very lightly used because it aids in extracting flavor.
    a. Bones b. Meat
    c. Acid product d. Bouquet Garni (bag of herbs)
    ______12. It is consisting of parsley, bay leaves, a spring of thyme, peppercorn, garlic
    and other common herbs.
    a. Acid product b. Bouillon cubes
    c. Bouquet garni (bag of herbs) d. Mirepoix
    ______13. It may be used in stock if they are clear, wholesome, and appropriate to the
    stock being made.
    a. Bones b. Scraps and left-over
    c. Acid product d. Tomatoes
    ______14. It is consisting of dried compressed stock ingredients.
    a. Acid product b. Bouillon cubes
    c. Seasoning and spices d. Mirepoix
    ______15. ____ is very lightly used because it aids in extracting flavor.
    a. Seasoning and spices b. Wine
    c. Salt d. Vinegar

    Part II – TRUE OR FALSE


    Directions: Write T if the statement is correct and write F if it is not. Write your answer
    on the space provided.

    ______1. White beef stock- 8 to 10 hours.


    ______2. White and brown Veal Game stock- 3 to 5 hours.
    ______3. White poultry and Game Bird stocks -3 to 4 hours.
    ______4. Fish stock 45 minutes to 60 minutes.
    ______5. Vegetables Stock 45 to 1 hour.
    ______6. Stocks are simmered strongly.
    ______7. Salt is usually added to a stock.
    ______8. The stock ingredients are boiled starting with cold water.
    ______9. Strain the stock carefully.
    ______10. Decrease the stock.

    Part III – MATCHING TYPE


    Directions: Match the spices and seasoning in column A with their picture in column B.
    Write the letter of your answer on the space provided.

    Column A Column B

    ______1. ______4. A. SAFFRON


    B. PAPRIKA
    C. CINNAMON

    ______2. ______5. D. BAY LEAF


    E. NUTMEG

    ______3.

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