Republic of the Philippines

Department of Education
Region VIII
Division of Calbayog City

THIRD PERIODICAL TEST

TLE (COOKERY 10)

Name: _______________________________________________ Score: __________

Year & Section: _______________________________________ Date: ___________

I. MULTIPLE CHOICES (50 pts.)

Directions: Read, comprehend and answer each of the following statements/questions carefully. Write your answer on the space
provided for.

________1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the
different food stuffs have been simmered?
A. glaze B. Sauce C. stock D. Water
_______2. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock B. ham stock C. prawn stock D. white stock
_______3. What kind of stock uses fish as its main ingredient?
A. brown stock B. glace viande C. fish stock D. ham stock
_______4. What stock uses chicken bone as its main ingredient?
A. fish stock B. ham stock C. prawn stock D. chicken stock
_______5. Among the different types of stock, which one is the easiest to prepare?
A. brown stock B. fish stock C. white stock D. vegetable stock
_______6. What stock is made by boiling prawn shell?
A. fish stock B. ham stock C. prawn stock D. vegetable stock
_______7. As a rule, which should not be added to the stock because it causes saltiness?
A. MSG B. salt C. spices D. sugar
_______8. Mrs. Sante will be having visitors for dinner. If she will prepare stock for their dinner, which of the following flavoring agents will she use to
give aroma to the stock?
A. aromatic flavoring B. garlic C. ginger D. smoke
_______9. What makes the stock tasty and appetizing?
A. appearance B. color C. ingredients D. smell
_______10. Which of the following is a clear soup?
A. bisques B. bouillon C. cream D. puree
_______11. Which of the following is an example of a thick soup?
A. bisques B. consommé C. bouillon D. fruit
_______12. Which of the following is not a thickening agent?
A. flour B. rice C. grain D. salt
_______13. Which of the four basic sauces whose basic ingredient is milk is thickened with flour enriched with butter?
A. Hollandaise sauce B. savory butter C. veloute sauce D. white sauce
_______14. Which among the four basic sauces has a chief ingredient of chicken broth thickened with flour and enriched with butter seasoning?
A. Hollandaise sauce B. savory butter C. veloute sauce D. white sauce
_______15. Among the four basic sauces which has three basic ingredients like butter, egg yolk, and lemon juice with seasoning for accent?
A. Hollandaise sauce B. savory butter C. white sauce D. veloute sauce
_______16. Which of the four basic sauces has a basic ingredient like butter that is creamed and blended with other ingredients to give individual
flavor?
A. Hollandaise sauce B. savory butter C. veloute sauce D. white sauce
_______17. Sauce made with tomatoes and seasoned with spices and herbs.
A. Butter sauce B. Brown sauce C. Hollandaise sauce D. Tomato sauce
_______18. What substance is added that gives taste to the food?
A. decoration B. flavoring C. seasoning D. thickening
_______19. What type of soup can be served either hot or cold?
A. ancient soup B. cold soup C. dessert soup D. fruit soup
_______20. What utensil is appropriate in serving hot soup?
A. bowl B. basin C. soup bowl D. tray
_______21. It makes a soup more appetizing.
A. garnish B. Ingredients C. taste D. all of the above
_______22. 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
_______23. Sauce made from melted butter or margarine to which seasonings are added.
A. Tomato sauce B. Butter sauce C. Hollandaise sauce D. brown sauce
_______24. Sauce made by forming an emulsion with fat such as margarine, butter or salad oil and egg.
A. Brown sauced B. Butter sauce C. brown sauce D. Hollandaise or a Dutch
_______ 25.To easily dissolve connective tissues, and extract flavor and body from bones what product should you use?
A. sweet products BAcid products C. meat products D. Fats
________26. 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
________27.It is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks.
A. Mirepoix B. Minoux C. Minuos D.mise en’ place
_______28.What do you call birds that are hunted for food?
A. game B. livestock C. poultry D. swine
________29. Which of the following poultry originated from China and is noted for its tender and flavorful meat?
A. chicken B. Goose C. itik D. pecking duck
________ 30.What do you call the young immature pigeon of either sex with extra tender meat is called___.
 A. duck B. fryer C. rooster D. squab
________31.Poultry is composed of different parts. Which of the following do breast meat belong?
A. dark meat B. tough meat C. variety meat D. white meat
________32. Which of the following characteristics is a good quality of a live poultry?
A. free from pin feathers and shows no cuts B. has clear eye C. heavy and the skin is watery D. well-develop thighs
________33. What do you call to young chicken that is usually 9 to 12 weeks of age?
A. fryer B. Hen C. roaster D. stag
________34. How many days should a whole chicken should be refrigerated?
A. 1 day B. 1 to 2 days C. 2 to 4 days D. 3 to 4 days
________35. How do you classify the fleshy part of chicken like breast?
A. entrails B. dark meat C. viscera D. white meat
________36. 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
________37. What cooking method is suitable for the less tender cuts?
A. stewing B. frying C. roasting D. boiling
________38. What is the best cooking temperature for poultry?
A. high temperature B. low temperature C. low to moderate temperature D. moderate temperature
________39. What do you call a desexed male chicken usually under 8 months old?
A. broiler B. capon C. hen D. Rooster
________40. Which of the following classes of poultry is on sale especially during the Christmas Holiday?
A. capon B. broiler C. jumbo broiler D. Roaster
________41. What is a male chicken under 10 months old?
A. fryer B. hen C. rooster D. Stag
________42. The following are factors to consider in presenting/plating poultry dishes except one.
A. Plating B. Types of service wares C. Garnishing D. Stewing
________43. Act of arranging the meal on the individual plate immediately before it‘s serving
A. Garnishing B. Cooking C. Plating D. Serving
________44. If the food is the masterpiece, then the plate is its _______
A. Accessories B. Base C. body D. Frame
________45. To enhance in appearance by adding decorative touches
A. Plating B. Presenting C. Garnishing D. Serving
________46. During distribution to retail stores, fresh chicken is kept ____________ in order to extend its shelf life as well as to prevent bacteria growth.
A. Cold B. Hot C. cooked D. Covered
_______47. Freezing chicken or poultry doesn't kill bacteria, either — it just makes them cold. What process should we apply to kill food-borne
pathogens?
A. Freezing B. Cooking C. Cleaning D. Chilling
________48. A person who slaughters animals for food .
A. Butcher B. Animal killer C. vendor D. Chef
________49. Unintended presence of harmful substances or disease causing microorganisms in food is called __________.
A. Spoilage B. Contamination C. micro-organism D. bacterial infection
________50.It is the process preserving meat by refrigeration below freezing point
A. Chilling B. Cooling C. refrigeration D. Freezing