Name:_________________________________ Date:_________

Section:________________________________ Score:__________

Test 1: Direction: Read and analyze the question and encircle the correct answer.

_______1. Choose the BEST reason why it is important to follow the guidelines in producing different kinds of stocks?

a. Because that is what is written in the module so we need to follow it.

b. Because it can save ingredients, time and effort.

c. To make the stocks more delicious.

d. To have a better grade in a performance task.

_______2. These are based on stocks added with other ingredients for variety of flavor, consistency, appearance and
aroma.

a. sauces c. soups

b. stocks d. secret ingredients

_______3. These are thickened soups made from shellfish.

a. cream soup c. purees

b. bisques d. chowder

_______4. Which of the following is the BEST ingredient for cream soup?

a. egg,butter and cream c. egg ,butter and puree

b. cream,puree and butter d. flour, water and cream

_______5. In preparing soup, which principle states that you should cut vegetables to the appropriate size for the type of
stock?

a. First Principle c. Second Principle

b. Third Principle d. Fourth Principle

_______6. What classification of sauces is the brown roux-based sauce made with margarine or butter, flavor and brown
stock?

a. Hollandaise sauce c. Velouté sauce

b. Tomato sauce d. Espagnole sauce

_______7. Which among the classification of sauces required emulsion of ingredients?

a. Hollandaise sauce c. Velouté sauce

b. Tomato sauce d. White sauce

_______8. Which of the following is NOT true about sauce?

a. It adds moistness, flavor, richness, appearance and appeal.

b. It enhances the taste of the food.

c. It can be added to all types of foods.

_______9. Which of the following is a variety of sauces made just before they are to be used?

a. hot sauces c. cold sauces

b. special sauce d. spicy sauce

_______10. This variety of sauces is cooked ahead of time, then cooled, covered, and placed in the refrigerator to chill.

a. hot sauces c. cold sauces

b. special sauce d. spicy sauce

_______11. This is a cooked mixture of equal parts by weight of fat and starch.

a. rooh c. roux

b. ruox d. ruh

_______12. Which of the following fats is considered as the first choice in sauce making that can give a quality output?

a. Margarine- because of its lowest cause.

b. Animal fats- because it is unique.

c. Vegetable oil- because it is available at home,

d. Butter- because it results in the finest flavor and adds flavors.

_______13. Why does lumping in starch occur?

a. Because you didn’t add water.

b. Because the fats used are not butter.

c. Because the starch outside of the lump quickly gelatinizes.

d. Because of the poor starch used.

_______14. This must be cooked so that the sauce does not have a raw taste of flour.

a. roux c. sauce

b. slurry d. gravy

_______15. You are going to make a roux but you lack the budget in buying butter, which of the following fats is the best
alternative and why?

a. Margarine, because aside from its lower cost, it is healthier than butter.

b. Animal fat, because it is the healthiest among all kinds of fats.

c. Vegetable oil, because you can reuse the cooking oil in your house.

d. No other alternative, just use butter.

________16. The following are the common problems in sauce making EXCEPT__________.

a. melting c. discarding
 b. oiling-off d. syneresis

________17. What method are you going to apply if the gravy is too thick or just plain gummy?

a. Used expensive fats.

b. Whisk thoroughly.

c. Used vegetable oil rather than clarified butter.

d. Just add liquid.

________18. Mikayla is a Culinary Arts student. She was assigned to demonstrate how to make a hollandaise sauce for
the next meeting. To make it perfect, she practices first the procedure in their house but unexpectedly, the
emulsion breaks, and the streaks of liquid butter instead of a uniformly creamy sauce. It usually happens
because of an issue with temperature, or too little or too much whisking. What she will do to fix the
problem?

a. Nothing she can do to fix the problem. Just replace the ingredients and repeat the process.

b. Put in low medium heat and continue to whisk the ingredients.

c. Pull out a new bowl, separate one egg and add the yolk only to the new bowl, then slowly pour in
the broken sauce while whisking vigorously.

d. If your simmered gravy is too thin, make a small batch of roux in a separate pan before adding to
the thin gravy.

________19. The nourishing element is the most important ingredient and also provides a good quality for the stocks.
Which of the following is NOT a nourishing element?

a. fresh bones c. meat trimmings

b. vegetables d. spices and seasonings

________20. The following are the different ways to maintain the optimum quality and freshness of stock, sauces and
soups EXCEPT_______.

a. Following the guidelines or principles in preparing the stocks, soups and sauces.

b. Using fresh ingredients for stocks, soups and sauces.

c. Using the correct measurements of each ingredient for stocks, soups and sauces.

d. Using expensive ingredients and tools in preparing stocks, soups and sauces.

________21. These are poultry parts such as wings, breast, thighs, or drumsticks which have been separately packed in a
single container and frozen or chilled.

a. ready-to-cook c. dressed chicken

b. whole live chicken d. drawn chicken

________22. Aling Leony’s grandchildren are requesting homemade chicken fillet for dinner. Which of the following
cuts is more applicable to use in chicken fillet that make her life easier?

a. Breast quarter c. split breast

_________23. You and your friends have a group project in your house. You all decided to order food in a fast food
restaurant instead of cooking which will consume your time. The restaurant only offers 8-piece chicken cuts.
Which of the following is the combination of 8-piece chicken cuts?

a. 2 breast halves with ribs and back portion, 2 wings, 2 thighs with back portion, 2 drumsticks

b. 2 skinless breast, 2 wing mild-section, 2 thighs, 2 necks

c. 2 gizzard, 2 split breast, 2 breast quarters, 2 whole chicken legs

d. 2 halves, 2 split breasts without back, 2 skinless breast, 2 thighs

________24. Your mother asked you to go to the market to buy a dressed chicken. Which of the following should you
consider in choosing the right quality of dressed chicken?

a. Their head, feet and viscera are still intact, they are clean, well fleshed and they have moderate
fat coverings.

b. It has clear eyes, fine and soft feet, the bone at the tip of the breast is soft in younger chicken and
thick in older one.

c. Several pieces of a single poultry part are usually packed in one carton, wrapped and chilled or
frozen.

d. The skin is smooth and yellow in color, the breast is plump, the thighs are well-developed, it has
no objectionable odor, it is heavy and the skin is not watery.

________25. Why should cooked poultry be eaten immediately or refrigerated if not consumed?

a. So that the visitors can’t ask for takeout.

b. Because of its susceptibility to microbial growth.

c. Because it is a bad habit not to waste food.

d. Because poultry is expensive, you must eat it immediately.

________26. The following are the common causes of food contamination and food spoilage EXCEPT_________.

a. Failure to properly refrigerate food.

b. Failure to thoroughly heat or cook food.

c. Infected workers because of poor personal hygiene practices.

d. Food prepared an hour before they are served.

_________27. Which of the following is the BEST way to prevent the risk of microbial contamination in cooking poultry
products like turkey and chicken?

a. Stuffing the poultry should be done immediately before roasting.

b. Choose only frozen poultry products from well-known supermarkets.

c. Marinade the poultry and leave at room temperature.

d. All of the statements above are the best ways.

_______28. Which of the following is not a service utensil?

b. large spoon d. glass with cover

_______29. This refers to the art of arranging, decorating, and presenting food in a way that improves its aesthetic appeal
to the diner when served.

a. garnishing c. accompaniment

b. plating d. designing

_______30. Food plating is the process of arranging and decorating food to enhance its presentation. Improving the
presentation of a dish adds value to the dining experience, and provides room for a higher mark-up on your
food. Does it really matter to give value in plating?

a. No, because it included the cost of the food.

b. Yes, because making the food looks attractive is included in the job description of workers.

c. No, because it is in the rule of every restaurant.

d. Yes, because it improves its aesthetic appeal to the diner when served.