Directions: Read each of the following items carefully and choose the letter of the correct answer.

Write
your answers on your test paper.

Which of the following stock can be easily cooked within 45 minutes or 1 hour?

A. Fish Stock B. Brown Stock C. White Stock D. Fish Soup

2. Which is TRUE about Fish Stock?

A. It can be cooked for hours depending on its type of cuts.

B. It has smaller amount of time when boiling its fish meat.

C. Fish took longer time to cook for it is needed to be boiled for hours.

D. It is a stock that requires lots of seasonings and spices.

3. The following stocks are made from its bone EXCEPT one.

A. Brown Stock B. White Stock C. Fisht Stock D. Vegetable Stock

4. Which of the following stocks uses veal bone as its main ingredient?

A. Brown Stock B. Ham Stock C. Prawn Stock D. White Stock

5. What kind of stock uses fish as its main ingredient?

A. Brown Stock B. Fish Stock C. Glace Viande D. Ham Stock

6. What stock uses chicken bone as its main ingredient?

A. Fish stock B. Prawn stock C. Ham stock D. Chicken stock

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

A. Brown stock B. White stock C. Fish stock D. Vegetable stock

8. What stock is made by boiling prawn shell?

A. Fish stock B. Prawn stock C. Ham stock D. Vegetable stock

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

A. MSG B. Spices C. Salt D. Sugar

A. Beef Stock B. Brown Stock C. Fish Stock D. Fish Stock.

11. A roux-based sauce made with margarine or butter, flavor, and brown stock.

A. brown sauce B. butter sauce C. Hollandaise sauce D. Tomato sauce

12. Sauce made from melted butter or margarine to which seasonings are added.

A. brown sauce B. Butter sauce C. Hollandaise sauce D. Tomato sauce

13. Sauce made by forming an emulsion with fat such as butter or salad oil and egg.

A. Brown sauce B. Butter sauce C. Hollandaise or a Dutch D. Tomato sauce

1 4. Sauce made with tomatoes and seasoned with spices and herbs.

A. Brown sauce B. Butter sauce C. Hollandaise sauce D. Tomato sauce

1 5. Sauce made from a blend of salad oil, vinegar, and seasoning.

A. Brown sauce B. Butter sauce C. Tomato sauce D. Vinaigrette

1 6. The following are ingredients for making sauce EXCEPT __.

A. Salt B. Lemon Juice C. White pepper D. Onion

1 7. A technique in sauce making which makes the sauces become more concentrated and flavorful. A. Reduction B. Straining C. Deglazing D.

Blanching

1 8. Which of the following fat in sauce making is used as a substitute for its cheaper price?

A. Clarified butter B. Margarine C. Animal Fat D. Shortening

19. Sauce is a flavorful liquid, usually thickened that is used to season, flavor, and enhance other foods. It adds the following EXCEPT

_______.

A. Moistness B. Richness C. Flavor D. Saltiness

20. What type of sauce can be added to enhance your pork menudo?

A. Velouté Sauce B. Hollandaise C. White Sauce D. Tomato

A. game B. livestock C. poultry D. swine

22. Which of the following poultry is originated from China and is noted for its tender and flavorful meat? A. chicken B. goose C. itik

D. pecking duck

23. What do you call to a young immature pigeon of either sex with extra tender meat? A. duck B. fryer C. rooster D. squab

2 4. Poultry is composed of different parts. Which of the following does breast meat belong? A. dark meat B. tough meat C. variety meat

D. white meat

2 5. Which of the following characteristics is a good quality of a live poultry? A. Free from pin feathers and shows no cuts. B. It has clear eye.

C. It is heavy, and the skin is watery. D. It has well-develop thighs.

26. What do you call to young chicken that is usually 9 to 12 weeks of age? A. fryer B. hen C. roaster D. stag

27. How many days should a whole chicken be refrigerated? A. 1 day B. 1 to 2 days C. 2 to 4 days D. 3 to 4 days

28. How do you classify the internal organs like gizzard and liver? A. Entrails B. dark meat C. viscera D. Variety meat

29. In cookery, we apply different cooking methods depending on the ingredients that we have. If you will cook a matured poultry,

which of the following methods will you apply? A. Boiling B. Frying C. Roasting D. stewing

30. What cookery method is suitable for the less tender cuts of poultry? A. Boiling B. frying C. roasting D. stewing

31. What is the best cooking temperature for poultry? A. high temperature C. low to moderate temperature B. low temperature D.

moderate temperature

32. What factor affects the poultry meat ‘s tenderness and juiciness? A. age B. cookery C. cuts D. sex

33. Which of the following can be done to prevent drying when reheating? A. Cook using sauces and gravy. B. Overcook the poultry meat.

C. Remove fat before cooking. D. None of the above

34. All classes of chicken and other poultry for that matter may be cooked by ___________cookery. Common Filipino dishes are tinola,

sinampalukang manok, manok na pinaupo etc.

a. moist heat method b. dry heat method c. Dying method d. Boiling method

35. is usually reserved for young tender poultry. The poultry class of these chickens is specially termed -broilers and fryers..Example Grilling,

roasting, frying etc. a. moist heat method b. dry heat method c. Dying method d. Boiling method
.36. STEP ___: Place the chicken, breast side up, on a clean cutting surface. Stretch out each wing flat against the board by pulling the tip. With
a boning knife, cut off the wingtip and next joint, leaving the largest wing bone still attached.

a. 1 b. 2. c. 3 d. 4 e5

37. STEP ___: Turn the bird over, and with breast side down, cut along the backbone from the neck to the tail.

a. 1 b. 2. c. 3 d. 4 e5

38.STEP ___: Cut the flesh from the curved bone near the wing and remove the bone.

a. 1 b. 2. c. 3 d. 4 e5

39. STEP ___: At the neck, cut out the wishbone by pulling the skin up and out of the way and sliding the knife along the underside of the
wishbone. Continue cutting around and under the wishbone until it is free and can be pulled out with your fingers.

a. 1 b. 2. c. 3 d. 4 e5

40 . STEP ___: With short sharp strokes of your knife, keeping the knife close to the bones cut the flesh and skin, carefully using our fingers to
pull the flesh away from the carcass.

a. 1 b. 2. c. 3 d. 4 e5

41. STEP ___ boned bird with leg and wing bones left in, is now ready for stuffing.

a. 6 b. 7. c. 8 d. 9 e 10

.42 STEP ___ Cut off end of the leg bone using a cleaver or thick-bladed cook's knife.

a. 6 b. 7. c. 8 d. 9 e 10

43. STEP___: While holding the wing bone from inside the bird, cut through the tendons and scrape the meat from the bone with the knife. Pull
out the bone, using the knife to free it.

a. 6 b. 7. c. 8 d. 9 e 10

44. STEP ___: Repeat step #7 to remove the leg bone. Reposition wing and leg meat so skin side is out.

a. 6 b. 7. c. 8 d. 9 e 10

45..STEP ___ The whole chicken is now completely deboned, with the skin intact and ready to be stuffed, rolled, and roasted.

a. 6 b. 7. c. 8 d. 9 e 10

46. Which of the following characteristics is a good quality of a live poultry? A. Free from pin feathers and shows no cuts. B. It has clear eye.

C. It is heavy, and the skin is watery. D. It has well-develop thighs.

48. How many days should a whole chicken be refrigerated? A. 1 day B. 1 to 2 days C. 2 to 4 days D. 3 to 4 days

49. How do you classify the internal organs like gizzard and liver? A. Entrails B. dark meat C. viscera D. Variety meat

50. In cookery, we apply different cooking methods depending on the ingredients that we have. If you will cook a matured poultry,

which of the following methods will you apply? A. Boiling B. Frying C. Roasting D. stewing