GOOD
MORNING
3rd Quarter | TLE 10
1. It is a flavorful liquid prepared by simmering meaty
bones from meat or poultry, seafood and/or vegetables
in water with aromatics until their flavor, aroma, color
and body, and nutritive value are extracted.
A. Extract C. Soup
B. Sauce D. Stock
2. It is a classification of stocks made from bones and
chicken.
A. Chicken stock C. Vegetable
stock
3. This is the main ingredient of any stock, except
from vegetable stock.
A. Acid products C. Mirepoix
B. Bones D. Seasonings and
spices
4. These are based on stocks added with other
ingredients for variety of flavor, consistency,
appearance, and aroma.
A. Main dish C.
Soups
B. Sauces D.
5. It is made from white stock thickened with
blonde roux.
A. Béchamel sauce C. Tomato
sauce
B. Hollandaise sauce D. Velouté
6. Which of the following terms mean “Foundation
of Cooking”?
A. Al dente C.
Mirepoix
B. Fonds de cuisine D. Mise en
7. Which of the following ingredients is responsible
for extracting the flavor and body from bones?
A. Acid products C. Mirepoix
B. Bones D. Seasonings and
spices
8. Which of the following is the right ratio for a
mirepoix?
A. 2 parts onion, 1 part celery, and 1 part carrot
B. 1 part onion, 2 parts celery, and 1 part carrot
C. 2 parts onion, 2 parts celery, and 1 part carrot
D. 1 part onion, 1 part celery, and 2 parts carrots
9. If you were to prepare Tinola, which is the best
stock to use?
A. Chicken stock C. Vegetable
stock
10.B. Fishare
How stock D. White
the bones in brown stock being
stock
prepared?
A. Parboiled and steamed
B. Washed and blanched
C. Washed and boiled
D. Washed and roasted
11. A classification of soup which refers to the
soups which are based on a clear, unthicken broth
or stocks.
A. Clear soup C. Thick
soup
B. Consommé D. Velouté
12. The cold soup from Japan
soup
A. Chowder C.
Osheriku
B. Gazpacho D.
13. A good quality consommé is crystal clear. This
can be achieved by clarifying using _____.
A. Cheese cloth C. Egg
whites
B. China cup D. Egg
14.
yolkWhich of the ingredients is responsible for the
consistency of thick soups?
A. Milk C. Starch
B. Seasonings and spices D. Thickening
agent
15. How do you describe the bouillon?
A. Bouillon is used to describe broth that has
been dehydrated into powder/cube
B. It is made by combining lean chopped
meat,
egg whites, mirepoix, herbs and spices
C. It is the French term for both and is used to
describe a soup made from eggs
D. This is similar to stock but is served as is
and
16. How much broth different from stock?
A. Broth can be served as is while stock is
added
to certain dishes
B. Broth is made from meat while stock is made
by simmered meaty bones
C. Broth is richer and has a more defined flavor
than the stock because of meat
D. All of the above
17. Among the classification of food, soups can be a
starter food, main dish, and dessert.
A. True, because it has variety of flavor,
consistency, and body
B. False, because it could only be served as a
starter food served after the appetizer
C. True, because its varied ingredients can
stimulate the appetite, make the guests full
and tastes sweet
D. False, because soups can only traditionally
serve as savory and never sweet in tase
18. It is a mother sauce made from milk thickened
with white roux.
A. Béchamel sauce C. Tomato
B. Hollandaise sauce D. Velouté
sauce
19. It is also known as brown sauce.
A. Espagnole C.
Marinara
B. Hollandaise D.
Velouté
20. The following are types of thickening agents
EXCEPT ______.
A. Cornstarch slurry C. Roux
B. Egg whites D.
Whitewash
21. Which is the right ratio in making roux?
A. 1 part flour, 1 part butter
B. 1 part flour, 2 parts butter
C. 2 parts flour, 1 part flour
D. 1 part flour, 3 parts butter
22. You are asked to critique a plating design which
features a variety of sauces, which will you value the
most?
A. Appearance, because we eat with our eyes
first
and the sauce should also use as functional
garnish
B. Aroma, because it is vital that our dish have
appetizing smell
C. Taste, because any dish must be flavorfully
satisfying and creates wonderful experience
23. This process takes place when the sauces reduce as
they are cooked because the moisture is released in the
form of steam.
A. Deglazing C.
Reduction
24.B.
If you are going
Monter to develop a sauce that well
Au Beurre D.
accompany a chicken dish cooked through dry heat, which
Straining
of the following sauces will you choose as base for your
recipe considering that it should not be complex yet very
palatable?
A. Béchamel C.
Hollandaise
25. The soup you prepared become too thick after
being stored. How will you solve this problem?
A. I will thaw the soup in a large shallow pan and
reheat it for about an hour
B. I will thaw the soup in the chiller and
submerge
the container in water then reconstitute it
C. Using microwave oven, I will reheat the sauce
for about a minute then take it out to stir it
D. Without thawing, I will immediately put the
sauce in the stock po and reheat it over
26. It refers to several kinds of fowl that are
domesticated and used as food. It includes chicken,
turkey, duck, pigeon, and quail.
A. Birds C.
Game
27.B. Broilers
A stag [Link]
is a male chicken, usually under _____
Poultry
age, with coarse skin and with somewhat toughened
and darkened flesh.
A. 4 months C. 8
months
28. These are slaughtered birds that have been bled
and defeathered.
A. Dressed poultry C. Ready-to-
cook
29.B. Livedo
What poultry D. Whole
you call birds that are hunted for food?
poultry
A. Game C.
Poultry
30.B.
WhatLivestock
do you call to young immature [Link]
either sex with extra tender meat?
A. Duck C.
Rooster
31. Which of the following should be bought as healthy,
alert, and well-feathered?
A. Dressed poultry C. Ready-to-
cook
32. B.
Which of poultry
Live the following is not a characteristic of a good
D. Whole
quality
poultry live poultry?
A. A young chicken has fine and soft feet
B. It has clear eyes
C. They are free from pin feathers and show up no
cuts
D. The bone at the tip of the breast is soft in younger
chicken
33. How do we define a whole chicken leg?
A. An all-white meat portion composed of three
sections: drumette, mid-section, and the tip
B. It is the drumstick-thigh combination which
differs from the leg quarter as it does no
contain portion of the back
C. The bird id split from front to back through
the
backbone and keel to produce 2 halves of
approximately equal weight
D. The first section between the shoulder and
34. Identify the poultry cut made from this: breast
halves with rubs and back portion, wings, thighs
with back portion, and drumsticks.
A. 8-piece cut C. Split
breast
B. Boneless, skinless cuts D. Whole
35. Select the most appropriate poultry cut for a
chicken
chicken fillet.
A. Boneless, skinless breast C.
Giblets
B. Boneless, skinless thigh D.
36. Method of cooking which includes frying, baking,
sauteing, and grilling.
A. Combination method of cooking
B. Dry heat cooking
C. Mise en place
D. Moist heat cooking
37. If you are going to roast a poultry for a special
occasion, which of the following will you choose to
develop a wonderful recipe?
A. Fryer C. Jumbo
broiler
38. How will you differentiate drumettes from
drumsticks?
A. Drumettes are a lot bigger that the
drumsticks
B. Drumettes are dark meat while the
drumsticks
are white meat
C. Drumettes are portion between the shoulder
and the elbow while drumsticks include
lower
39. It is the standard amount of food recommended
for consumption.
A. Daily dietary needs C. Portion
size
B. Nutritional facts D.
40. Whatsize
Serving factor affects the poultry meat’s
tenderness and juiciness?
A. Age C.
Cuts
B. Cookery D.
41. What is the best cooking temperature for
poultry?
A. High temperature
B. Low temperature
C. Low to moderate temperature
D. Moderate temperature
42. Which of the following poultry originated from
China and is noted for its tender and flavorful meat?
A. Chicken C. Itik
B. Goose D.
Peking duck
43. The following are moist heat cooking techniques
EXCEPT _____.
A. Boiling C.
Simmering
44.B. Deep
Which frying
of the D.
following can be done to prevent
Steaming
drying when reheating?
A. Cook using sauces and gravy
B. Overcook the poultry meat
C. Remove fat before cooking
D. None of the above
45. 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 C.
Roasting
B. Frying D.
46. Freezing _____ kill bacteria, it just makes them
Stewing
_____.
A. does; frozen C. immediately; cold
B. doesn’t; cold D. may; fall in a stagnant
47. What is the correct storage time for whole
chicken and turkey if kept in the freezer?
A. 1-2 days C. 9
months
B. 4-5 days D. 12
months
48. The following are the basics for handling food
safely EXCEPT _____.
A. Organic breeding C.
Refreezing
B. Preparation D.
49. Which of the following best explains how to
properly thaw poultry?
A. Cook as quickly as possible while covered to
prevent drying, then thaw the chiller
B. Lightly covered with waxed paper, place in
shallow utensils and store in a cold part of the
refrigerator
C. Thaw slowly inside the refrigerator to give
tissue
a better chance to rehydrate
D. Unwrap the poultry as quickly as possible and
50. Organize the following according to its sequence.
I. Shopping
II. Refreezing
III. Leftovers
IV. Storage
V. Preparation
VI. Serving
VII. Cooking
VIII. Thawing
A. I, IV, V, VIII, VII, VI, III, II C. I, IV, V, VII, VIII,
VI, III, II
