COOKERY 12

TEST I.
DIRECTION: Choose the letter of the correct answer.
1. A stock made from chicken bone.
A. Chicken Stock B. Brown Stock C. White Stock D. Fish Stock
2. A stock made from beef or veal bones.
A. Chicken Stock B. Brown Stock C. White Stock D. Fish Stock
3. A stock made from beef or veal bones that have been browned in an oven.
A. Chicken Stock B. Brown Stock C. White Stock D. Fish Stock
4. A stock made from fish bones and trimmings left over after filleting.
A. Chicken Stock B. Brown Stock C. White Stock D. Fish Stock
5. This is where the flavor and the body of stocks made from.
A. Bones B. Mirepoix C. Acid Products D. Scraps and left over
6. It is the French term for the combination of coarsely chopped onions, carrots and celery used to
flavor stocks.
A. Bones B. Mirepoix C. Acid Products D. Scraps and left over
7. It helps to dissolve connective tissues, and extract flavor and body from bones.
A. Granules B. Acid Products C. Seasonings D. Garnish
8. It may be used in stocks if they are clear, wholesome, and appropriate to the stock they made.
A. Acid Products B. Scraps and leftovers C. Seasoning and spices D. Garnish
9. It is an assortment of fresh herbs and aromatic ingredient tied in a bundle with string so it can
be removed easily from the stock.
A. Acid Products B. Scraps and leftovers C. Seasoning and spices D. Bouquet Garni
10. Are soups based on a clear unthickened broth or stock.
A. Leer soups B. Thick soups C. Cold soup D. Fruit Soup
11. Are soups that are thickened to provide a heavier consistency.
A. Leer soups B. Thick soups C. Cold soup D. Fruit Soup
12. They may be served plain or garnished with a variety of vegetables and meat.
A. Leer soups B. Thick soups C. Cold soup D. Fruit Soup
13. This soup is a cream soup based on a béchamel sauce and is finished with a heavy cream.
A. Leer soups B. Thick soups C. Cold soup D. Fruit Soup
14. Are soups thickened with roux, beurremanie, liason, or other thickening agents, plus milk or
cream.
A. Cream soups B. Purees C. Bisques D. Chowders
15. A vegetable soup thickened with starch.
A. Cream soups B. Purees C. Bisques D. Chowders
16. These are thickened soups made from shellfish.
A. Cream soups B. Purees C. Bisques D. Chowders
17. Are hearty soups made from fish, shellfish or vegetable usually contain milk and potatoes
A. Cream soups B. Purees C. Bisques D. Chowder
18. A soup thickened with egg, butter and cream.
A. Veloutes B. Purees C. Bisques D. Chowders
 19. This is a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold.
A. Ginataan B. Osheriku C. Tong sui D. Dinuldog
20. It can be served hot or cold depending on the recipe where dried fruits are used like raisins or
prunes.
A. Ginataan B. Osheriku C. Tong sui D. Fruit Soup
21. It is variations of traditional soup wherein the temperature when served is kept at or below
temperature.
A. Cold Soup B. Osheriku C. Tong sui D. Fruit Soup
22. The following are thickening agents for soup except one.
A. Rice B. Flour C. Grain D. Salt
TEST II.
DIRECTION: Write the basic principles of preparing soup.
1. Start with cold water - _____________________
2. Cut vegetable to appropriate size for the type of stock - _____________________
3. Select your protein base: beef, chicken pork, fish - _____________________
4. Simmer - _____________________
5. Skim - _____________________
TEST III.
DIRECTION: Write the different steps you have used in preparing your soup. (30 POINTS)

PREPARED BY:

JUDY ANN V. RAMIREZ

SHS TEACHER

APPROVED BY:

REX AGAPITO A. GEOPANO, MATCS

SHS PRINCIPAL