Name: _________________________________________________ Year & Section: ______________________________
Year & Section: ______________________________ SUMMATIVE TEST
SUMMATIVE TEST Test 1. Enumeration
Test 1. Enumeration List the classifications of stocks.
List the classifications of stocks. 1. ______________________
1. ______________________ 2. ______________________
2. ______________________ 3. ______________________
3. ______________________ 4. ______________________
Give the following cooking time of the different stocks:
4. ______________________
5. White beef stock –____________________
Give the following cooking time of the different stocks:
6. White and Brown Veal Game Stock – ____________________
5. White beef stock –____________________ 7. White poultry and Game Bird Stock – ____________________
6. White and Brown Veal Game Stock – ____________________ 8. Fish Stock – __________________________
7. White poultry and Game Bird Stock – ____________________ 9. Vegetable stock – ______________________________________________
8. Fish Stock – __________________________ Give the two classifications of soups.
9. Vegetable stock – ______________________________________________ 10. _________________________
Give the two classifications of soups. 11. _________________________
10. _________________________ What is the basic formula of a mirepoix?
12. _______________________
11. _________________________
13. _______________________
What is the basic formula of a mirepoix?
14. _______________________
12. _______________________ What do you call the liquid in which meat, fish, and sometimes vegetables have been cooked?
13. _______________________ 15. ___________________________
14. _______________________ Test II. Multiple Choice. Encircle the letter of your best choice.
What do you call the liquid in which meat, fish, and sometimes vegetables have been cooked? 16. Which of the following stocks uses veal bones as its main ingredient?
15. ___________________________ A. Brown stock B. Ham stock C. Prawn stock D. White stock
Test II. Multiple Choice. Encircle the letter of your best choice. 17. What kind of stock uses fish as its main ingredient?
1. Which of the following stocks uses veal bones as its main ingredient? A. Brown stock B. Fish stock C. Vegetable stock D. White stock
A. Brown stock B. Ham stock C. Prawn stock D. White stock 18. What stock uses chicken bones as its main ingredient?
2. What kind of stock uses fish as its main ingredient? A. Brown stock B. Chicken stock C. Fish stock D. White stock
A. Brown stock B. Fish stock C. Vegetable stock D. White stock 19. Which one is the easiest to prepare?
3. What stock uses chicken bones as its main ingredient? A. Brown stock B. Fish stock C. Vegetable stock D. White stock
A. Brown stock B. Chicken stock C. Fish stock D. White stock 20. Which of the following is a clear soup?
4. Which one is the easiest to prepare? A. Bisque B. Bouillon C. Cream D. Purée
A. Brown stock B. Fish stock C. Vegetable stock D. White stock 21. What substance is added that gives taste to the food?
5. Which of the following is a clear soup? A. Decoration B. Flavoring C. Seasoning D. Thickening
A. Bisque B. Bouillon C. Cream D. Purée 22. What type of soup can be served either hot or cold?
6. What substance is added that gives taste to the food? A. Ancient soup B. Cold soup C. Dessert soup D. Fruit soup
A. Decoration B. Flavoring C. Seasoning D. Thickening 23. What utensil is appropriate for serving hot soup?
7. What type of soup can be served either hot or cold? A. Basin B. Bowl C. Soup bowl D. Tray
A. Ancient soup B. Cold soup C. Dessert soup D. Fruit soup 24. What makes a soup appetizing?
8. What utensil is appropriate for serving hot soup? A. Garnish B. Ingredients C. Taste D. All of the above
A. Basin B. Bowl C. Soup bowl D. Tray 25. What is the correct order of the following basic principles of preparing soup.
9. What makes a soup appetizing? I. Starting with cold water
A. Garnish B. Ingredients C. Taste D. All of the above II. Cutting vegetables to the appropriate size for the type of stock
10. What is the correct order of the following basic principles of preparing soup. III. Selecting your protein base (beef, chicken, pork, fish)
I. Starting with cold water IV. Simmering
II. Cutting vegetables to the appropriate size for the type of stock V. Skimming
Name: _________________________________________________ A. I,II,III,IV,V B. I,III,II,IV,V C. I, IV, II, V, III D. I,V,II,III,IV
Test III. Crossword Puzzle. Solve the crossword puzzle using the clues below. Write your answer inside the
box.
DOWN
1.This helps dissolve connective tissues and extract flavor and body from bones.
2.It is the most of the flavor and body of stocks.
DOWN 5. What do you call a clear broth or stock, which is made by combining lean chopped meat, egg
1.This helps dissolve connective tissues and extract flavor and body from bones. whites, mirepoix, herbs and spices, and an acidic ingredient like tomatoes, wine, or lemon juice
2.It is the most of the flavor and body of stocks. 10.What do you call a Japanese azuki bean soup?
5. What do you call a clear broth or stock, which is made by combining lean chopped meat, egg ACROSS
whites, mirepoix, herbs and spices, and an acidic ingredient like tomatoes, wine, or lemon juice 3.What do you call a Filipino soup made from coconut milk, milk, fruit, and tapioca pearls served hot
10.What do you call a Japanese azuki bean soup? or cold?
ACROSS 4.It is the French term for the combination of coarsely chopped onions, carrots, and celery used to
3.What do you call a Filipino soup made from coconut milk, milk, fruit, and tapioca pearls served hot flavor a stock.
or cold? 6. These are an assortment of fresh herbs and aromatic ingredients tied in a bundle with string so
4.It is the French term for the combination of coarsely chopped onions, carrots, and celery used to they can be removed easily from the stock.
flavor a stock. 7. What do you call a base of stocks added with other ingredients for a variety of flavors, consistency,
6. These are an assortment of fresh herbs and aromatic ingredients tied in a bundle with string so appearance, and aroma?
they can be removed easily from the stock. 8.It is a Chinese soup.
7. What do you call a base of stocks added with other ingredients for a variety of flavors, consistency, 9. Referred to in French as fonds de cuisine, or the foundation of cooking.
appearance, and aroma? Name: ________________________________
8.It is a Chinese soup. Year & Section: _________________________
9. Referred to in French as fonds de cuisine, or the foundation of cooking. SUMMATIVE TEST 2
III. Selecting your protein base (beef, chicken, pork, fish) Test I. True or False. For each statement, write "True" if correct, and if "False," correct the statement by
IV. Simmering providing the accurate word and underline the word/s that makes the statement false.
V.Skimming
1. I,II,III,IV,V B. I,III,II,IV,V C. I, IV, II, V, III D. I,V,II,III,IV 1. Poultry refers to domesticated birds used for food, while game refers to wild birds hunted for
consumption.______________________
Test III. Crossword Puzzle. Solve the crossword puzzle using the clues below. Write your answer inside the 2. A broiler or fryer is a young chicken usually between 9 to 12 weeks of age. __________________
box 3. Squab is a mature pigeon with tough meat. ____________________
4. A capon is a surgically desexed female chicken. _________________________ 7. Flour and cornstarch are commonly used as thickening agents in sauces. _________________
5. Starches are the most commonly used thickeners for sauce making. _____________________ 8. Hollandaise sauce is thickened using a roux. __________________________
6. The main function of a sauce is to add moisture, flavor, and appeal to a dish. _______________ 9. Butter is used in sauce making to add richness, shine, and smoothness. __________________
7. Flour and cornstarch are commonly used as thickening agents in sauces. __________________ 10. Reduction is a technique used to concentrate flavors in sauces. _______________________
8. Hollandaise sauce is thickened using a roux. _________________________
9. Butter is used in sauce making to add richness, shine, and smoothness. ___________________ Test II. Matching Type. Choose the letter of your best choice and write it before the number.
10. Reduction is a technique used to concentrate flavors in sauces.__________________________
Test II. Matching Type. Choose the letter of your best choice and write it before the number.
Column A Column B
1. Large chicken, about 4kg dressed weight A. Dressed Poultry
2. Reduction B. Made with egg yolks and butter
3. A thickener made from equal parts flour and C. Used to concentrate flavors in sauce
fat, cooked together.
4. A young chicken, usually 9 to 12 weeks old, D. Used for Béchamel and other milk-
with soft meat and smooth-textured skin. based sauces
5. Hollandaise E. roux
6. A surgically desexed male chicken F. Made with a light stock and blonde
roux
7. White roux G. Capon
8. Velouté H. Cock or Rooster
9. A market form of poultry where the bird is I. Broiler/ Fryer
slaughtered, bled, de-feathered, and has its
visceral organs removed.
10. A chicken classification where the meat is J. Jumbo Broiler
tough and the skin is coarse.
Test III. Enumeration
List down the five common problems in Sauce
1. __________________________________
2. __________________________________
3. __________________________________
4. __________________________________
5. __________________________________
Name: ________________________________
Year & Section: _________________________
SUMMATIVE TEST 2
Test I. True or False. For each statement, write "True" if correct, and if "False," correct the statement by
providing the accurate word and underline the word/s that makes the statement false.
1. Poultry refers to domesticated birds used for food, while game refers to wild birds hunted for
consumption. ____________________________
2. A broiler or fryer is a young chicken usually between 9 to 12 weeks of age. _______________
3. Squab is a mature pigeon with tough meat. _____________________
4. A capon is a surgically desexed female chicken. ________________________
5. Starches are the most commonly used thickeners for sauce making. ____________________
6. The main function of a sauce is to add moisture, flavor, and appeal to a dish. ______________
Test III. 4. __________________________________
1. 6. 5. __________________________________
Test IV. Picture Analysis. Identify the different cuts of poultry. Write your answer below the picture.
2. 7.
8.
3.
9.
4.
5. 10.
Enumeration
List down the five common problems in Sauce
1. __________________________________
2. __________________________________
3. __________________________________
Test IV. Picture Analysis. Identify the different cuts of poultry. Write your answer below the picture.
1. 6.
2. 7.
8.
3.
9.
4.
5. 10.
