COOKERY NC 2

NAME __________________________________________ SCORE:_______________

Fill in the blanks:
1. Herba salata means
___________________.
2. Salad is always served with a
_________________.
3. Salads are classified according to
_______________ and
__________________.
4. A salad that is sweet is a
________________ salad.
5. A salad that is light just to whet
rather than satisfy the appetite is
_______________.
6. A salad that is usually heavy and
served as an entrée is called
________________.
7. This salad contains combination of
fruits and an appropriate dressing is
a ______________________.
8. A combination of vegetables and
protein foods such as shrimps, fish,
poultry and other meats are
____________________.
9. A light entrée needs a
____________________ accompanying
salad.
10. Heavy meal is complemented with a
___________ salad.
True or False
1. Fresh egg is used in making mayonnaise.
2. Calamansi juice is also an acidifying agent
3. In the preparation of mayonnaise, all
ingdients are added immediately.
4. Rapid and thorough beating after the first
addition of oil is important in mayonnaise
making
5. Mayonnaise is a cooked dressing.
6. Proper amount of dressing should be added
in every salad.
7. Height makes a salad less attractive.
8. Ingredients for salad are made identifiable
at all times.
9. Strive for a good balance of color in salad
making.
10. Salads should be made complicated but
appetizing.
11. Garnishes should enhance not overshadow
or hide the food’s beauty and flavor.
12. Spread is used to prevent the base from
soaking up moisture from the filling
13. Untoasted bread for canapés should be soft
to allow the finished product to be handled
easily
11. Roux is a ________ used in making
sauces, soups, and gravies.
12. A ________ is a fluid dressing for
meat, poultry, fish, desserts and
other food preparations.
13. – 4. Correct amounts of _____ and
____ – equal parts by weight – are
important in the making of a good
roux.
14. Beurre manié is used for a ______
thickening agent.
15. A _________ is a mixture of cream
and beaten egg yolks that is added
to sauces, to improve colour and
texture, increase flavour and bind
them together.
16. A _______ is a richly flavored liquid
used to complement another food.
17. Tomato sauce is better known
as_____________. It is originated in
Italy.
18. The butter sauces are____________
and Béarnaise (bar-NAYZ).
19. The ____________of all sauces are the
basic liquid, which may be milk,
wine, stock, or vegetable or fruit
juices
20. In food safety, the danger zone are
in between _____ and _______ degree
Celsius where bacteria grows and
multiply.
14. The presentation of appetizers requires
artistic skills ensuring that harmony and
proper combination of colors are observed.
15. Appetizers are served to satisfy the appetite.
IDENTIFICATION
1. Flavorful broths that are amber to brown in
color.
2. A kind of cream soup based on crustaceans
like shrimps and lobsters.
3. Milk thickened with roux.
4. Stock thickened with roux.
5. Made with broth, milk or water as a base,
then thickened with roux.
6. Cutting ingredients into small cubes.
7. This improves the flavor or provides a
contrasting texture and color.
8. Are cubes of bread sautéed in butter or
baked until crisp and golden.
9. Made by toasting thin slices of white bread,
carefully splitting them through the middle,
and toasting the uncooked surfaces under
a hot boiler.
10. Are gently simmered liquid with a major
flavoring component from meat, poultry
fish, shellfish and vegetables

Enumeration:
1 – 3 Enumerate the different parts of Canapés (3)
4 – 7. Ingredients in preparing stocks.
8 – 11 Parts of Salad
12 – 16 5 Mother Sauces
17-19 Enumerate the three kinds of roux
 KEY TO CORRECTION

1. Salad greens
2. Dressing
3. Use and ingredients
4. Dessert
5. Appetizer salad
6. Main dish salad
7. Fruit salad
8. High protein salad
9. Hearty
10. Light
True or False
1. True
2. True
3. False
4. True
5. False
6. True
7. False
8. True
9. True
10. False
11. True
12. True
13. False
14. True
15. False