PAG-ASA NATIONAL HIGH SCHOOL

Victoria Village, Pag-asa, Binangonan, Rizal

T.L.E - COOKERY 10
LONG QUIZ

I. Directions: Read and understand the 13. Which of the four basic sauces whose basic
statements/questions below. Choose the letter of the ingredient is milk is thickened with flour enriched with
correct answer and write it in your paper. butter?
1. As a chef of a fine dining restaurant, Genie A. Hollandaise sauce C. veloute sauce
simmers meat, fish, and vegetables. Which of the B. savory butter D. white sauce
following liquids is a by-product after the different food 14. Which among the four basic sauces has a chief
stuffs have been simmered? ingredient of chicken broth thickened with flour and
A. glaze C. stock enriched with butter seasoning?
B. sauce D. water A. Hollandaise sauce C. veloute sauce
2. Which of the following stocks uses veal bone as its B. savory butter D. white sauce
main ingredient? 15. Which of the four basic sauces has three basic
A. brown stock C. prawn stock ingredients like butter, egg yolk, and lemon juice with
B. ham stock D. white stock seasoning for accent?
3. What kind of stock uses fish as its main ingredient? A. Hollandaise sauce C. white sauce
A. brown stock C. glace viande B. savory butter D. veloute sauce
B. fish stock D. ham stock 16. Which of the four basic sauces has a basic
4. What stock uses chicken bone as its main ingredient like butter that is creamed and blended
ingredient? with other ingredients to give individual flavor?
A. fish stock C. prawn stock A. Hollandaise sauce C. veloute sauce
B. ham stock D. chicken stock B. savory butter D. white sauce
5. Among the different types of stock, which one is the 17. Which of the following is not a thickening agent?
easiest to prepare? A. dairy cream C. flour
A. brown stock C. white stock B. egg D. spice
B. fish stock D. vegetable stock 18. It helps to dissolve connective tissues, and extract
6. What stock is made by boiling prawn shell? flavor and body from bones.
A. fish stock C. prawn stock A. Acid products C. Bouquet garni
B. ham stock D. vegetable stock B. Scraps and left-over D. savory butter
7. As a rule, which should not be added to the stock 19. It may be used in stocks if they are clear,
because it causes saltiness? wholesome, and appropriate to the stock being made.
A. MSG C. spices A. Acid products C. Bouquet garni
B. salt D. sugar B. Scraps and left-over D. savory butter
8. Mrs. Sante will be having visitors for dinner. If she 20. It is assortment of fresh herbs and aromatic
will prepare stock for their dinner, which of the ingredients tied in a bundle with string so it can be
following flavoring agents will she use to give aroma removed easily from the stock.
to the stock? A. Acid products C. Bouquet garni
A. aromatic flavoring C. ginger B. Scraps and left-over D. savory butter
B. garlic D. smoke
9. What makes the stock tasty and appetizing? II. ENUMERATION
A. appearance C. ingredients a. Classification of Stocks (21-24)
B. color D. smell b. Ingredients in Preparing Stocks (25-30)
10. Which of the following is a clear soup? c. Examples of Clear Soup (31-34)
A. bisques C. cream d. Examples of Thick Soup (35-39)
B. bouillon D. puree e. Thickening Agent (40-43)
11. Which of the following examples is a thick soup? f. Basic Sauces for Meat, Vegetables, and Fish
A. bisques C. consommé (44-48)
B. bouillon D. fruit g. Variation of Sauces (49-50)
12. Which of the following is not a thickening agent? h. Examples of Fats (51-55)
A. flour C. rice i. Kinds of roux (3)
B. grain D. salt