Name:___________________________________________ Name:___________________________________________
Grade&Section:___________________________________ Grade&Section:___________________________________
Quiz 2.1 TLE 10-FCS (Cookery) Quiz 2.1 TLE 10-FCS (Cookery)
I. Identify what is described in the following statements. Choose III. Identify what is described in the following statements. Choose
the answer from the box below. the answer from the box below.
Seasoning Veloute Soup Mirepoix Seasoning Veloute Soup Mirepoix
Stock White Stock Bouquet Garni Stock White Stock Bouquet Garni
Aromatics Clear and thick Chicken stock Aromatics Clear and thick Chicken stock
Gelatin Chowder Broth Gelatin Chowder Broth
Collagen Cold Soup Cream Soup Collagen Cold Soup Cream Soup
Fish Stock Brown Stock Puree Soups Fish Stock Brown Stock Puree Soups
Soup Bisques Soup Bisques
___________________1. highly flavored liquid made by ___________________1. highly flavored liquid made by
simmering bones with vegetables, herbs, and spices simmering bones with vegetables, herbs, and spices
___________________2. an animal protein that when dissolved ___________________2. an animal protein that when dissolved
in a hot liquid adds to a rich mouthfeel in a hot liquid adds to a rich mouthfeel
___________________3. a protein found in bones which turns ___________________3. a protein found in bones which turns
into gelatin when simmered for a long time into gelatin when simmered for a long time
___________________4. a clear soup made from meats, poultry, ___________________4. a clear soup made from meats, poultry,
fish, or vegetables fish, or vegetables
___________________5. bundle of fresh herbs tied to a piece of ___________________5. bundle of fresh herbs tied to a piece of
celery, leek, or carrot celery, leek, or carrot
___________________6. a stock made by roasting bones and ___________________6. a stock made by roasting bones and
vegetables vegetables
___________________7. a stock made by simmering bones and ___________________7. a stock made by simmering bones and
vegetables vegetables
___________________8. Based on a béchamel, finished with ___________________8. Based on a béchamel, finished with
heavy cream. heavy cream.
___________________9. Based on veloute sauce finished with a ___________________9. Based on veloute sauce finished with a
liaison of heavy cream and egg yolks. liaison of heavy cream and egg yolks.
___________________10. Soups thickened by pureeing their ___________________10. Soups thickened by pureeing their
main ingredients - usually dried beans or starchy vegetables. main ingredients - usually dried beans or starchy vegetables.
___________________11. Traditionally a soup prepared with ___________________11. Traditionally a soup prepared with
fish or shellfish and thickened with rice fish or shellfish and thickened with rice
___________________12. hearty soups with chunks of the main ___________________12. hearty soups with chunks of the main
ingredients ingredients
___________________13. Soup that is fruit or vegetable based ___________________13. Soup that is fruit or vegetable based
___________________14. kind of stock uses fish as its main ___________________14. kind of stock uses fish as its main
ingredient? ingredient?
___________________15. What substance is added to give taste ___________________15. What substance is added to give taste
to the food? to the food?
___________________16. stock uses chicken bone as its main ___________________16. stock uses chicken bone as its main
ingredient ingredient
___________________17. the French term for the combination ___________________17. the French term for the combination
of celery, onions, and carrot used to flavor stock. of celery, onions, and carrot used to flavor stock.
___________________18. It is based on stock added with other ___________________18. It is based on stock added with other
ingredients for variety of flavor, consistency, appearance and ingredients for variety of flavor, consistency, appearance and
aroma. aroma.
___________________19. Sachet d'epices and bouquet garni are ___________________19. Sachet d'epices and bouquet garni are
known as. known as.
___________________20. What are the two categories of soup? ___________________20. What are the two categories of soup?
II. ENUMERATION IV. ENUMERATION
1-4 Classification of Stocks 1-4 Classification of Stocks
5-10 Ingredients in Preparing Stocks 5-10 Ingredients in Preparing Stocks
11-13 Basic Formula for Mirepoix 11-13 Basic Formula for Mirepoix
15-18 Give 4 different Kinds of Seasonings 15-18 Give 4 different Kinds of Seasonings
19-20 Classification of Soups 19-20 Classification of Soups
