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Cookery 10 Q3 - WW - 3

This document provides a quiz on sauces for a Cookery 10 class. The quiz contains 10 multiple choice questions testing knowledge of different types of sauces like brown sauce, hollandaise, tomato sauce, and thickening agents. It also has 5 true/false questions about topics like the definition of roux, reasons for using margarine, types of roux, characteristics of hot sauces, and common sauce problems. The key provides the answers.

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Divina Maranan
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55 views2 pages

Cookery 10 Q3 - WW - 3

This document provides a quiz on sauces for a Cookery 10 class. The quiz contains 10 multiple choice questions testing knowledge of different types of sauces like brown sauce, hollandaise, tomato sauce, and thickening agents. It also has 5 true/false questions about topics like the definition of roux, reasons for using margarine, types of roux, characteristics of hot sauces, and common sauce problems. The key provides the answers.

Uploaded by

Divina Maranan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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TECHNOLOGY and Livelihood Education

(COOKERY 10)
3rd Quarter

Written Work no.3 PREPARE SAUCES REQUIRED FOR MENU ITEMS

Name: ___________________________________

Grade and Section: _________________________

LEARNING AREA COMPETENCIES


1. Classify various types of sauces and their corresponding.
2. Prepare a variety of hot and cold sauces based on the
TLE (Cookery 10)
required menu items
3. Identify the types of thickening agents and convenience
products used in preparing sauces.
A. MULTIPLE CHOICE: Directions: Read and answer the questions carefully. Encircle the letter of
your answer.

1. It is a flavorful liquid usually thickened used to season flavor and enhance other food.
A. Brown sauce B. Hot sauce C. Sauce D. Tomato sauce
2. The chief ingredients of this sauce are veal, chicken and fish broth, thickened with blonde roux.
A. Brown sauce B. Hollandaise C. Tomato D. Veloute sauce
3. Sauce that is made from stock (ham/pork) and tomato products seasoned with spices and herbs.
A. Brown sauce B. Hot sauces C. Tomato sauce D. Thickening agent
4. What do you call to a sauce cooked ahead of time, cooled, covered and placed in the refrigerator to
chill?
A. Cold sauces B. Hot sauces C. Hollandaise D. Sauce
5.Which of the following is not a thickening agent?
A. Flour B. Grain C. Rice D. Salt
6. Identify the most commonly used thickeners for sauce making.
A. Flour B. Starches C. Thickening agent D. Vegetable oil
7. It is a rich emulsified sauce made from butter, eggs, lemon juice and cayenne.
A. Brown sauce B. Hollandaise sauce C. Veloute sauce D. White sauce
8. This variation of sauce is made just before they are to be used.
A. Cold sauces B. Hot sauces C. Hollandaise sauce D. Sauce
9. Which among the following is cooked mixture of equal parts of fat and flour?
A. Animal fat B. Margarine C. Clarified butter D. Roux
10. Among the fats, which one gave finest sauces because of its flavor?
A. Animal fat B. Clarified butter C. Margarine D. Vegetable oil

B. True or False: Write T if the statement is true and F if it is false. Write your answer on the space
provided before the number.

________1. Roux is a cooked mixture of equal parts by weight of fat and flour.
________2. Margarine is used as substitute for butter because of its lower cost.
________3. The different kinds of roux are white, blond, and brown roux.
________4. Hot sauces are made just before they are to be used.
________5. The common problems in preparing sauces are discarding, oiling-off, poor texture, syneresis
and oil streaking.

Key to Correction
A. Multiple Choice
1. c
2. d
3. c
4. a
5. d
6. b
7. b
8. b
9. d
10. d

B. True or False
1. T
2. T
3. T
4. T
5. T

Prepared by: Evaluated by:

MARILYN V. MINA Rowena V. Buñag


Teacher II Head Teacher IV
Ampid National High School San Mateo National High School

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