9/18/2020 1st.

Quarter Exam

Home / My courses / BAED-COOK2102-2012S / Week 10: Quarterly Exam / 1st. Quarter Exam

Question 1

Answer saved In this method, fish is placed in shallow pan barely covered with liquid. Usually, fish is poached in plain
Marked out of water with seasoning or wine, milk or tomato or lemon juice or bouillon.
1.00

Select one:
a. Baking/Roasting

b. Steaming

c. Broiling/Grilling

d. Deep frying

e. Pan frying

f. Poaching

g. Sauteeing

h. Boiling

i. Simmering

j. Baking

Clear my choice

Question 2

Answer saved Laying hen is about 1 ½ years old.

Marked out of
1.00
Select one:
a. roasting chicken

b. fryer-roaster

c. broiler

d. yearlings

e. broiler fowl

f. layer

g. broiler duckling

h. stag

i. mature duckling

j. capon

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 3

Answer saved IDENTIFY THE MISSING WORD: Fish cooks ________ in a moderate heat.
Marked out of
1.00
Select one:
a. slowly

b. quickly

c. moderately

d. No correct answer

Clear my choice

Question 4

Answer saved Usually, seafood is added to seasoned water and cooked gently at simmering temperature.
Marked out of
1.00
Select one:
a. Baking

b. Deep frying

c. Broiling/Grilling

d. Steaming

e. Simmering

f. Sauteeing

g. Boiling

h. Poaching

i. Baking/Roasting

j. Pan frying

Clear my choice

Question 5

Answer saved When baking fish, taste the fish to prevent it from drying out.
Marked out of
1.00
Select one:
a. True

b. False

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 6

Answer saved Seafood should not be left in the refrigerator for more than two hours with temperature of 90 ͦF because
Marked out of it will cause growth of bacteria.
1.00

Select one:
a. True

b. False

Clear my choice

Question 7

Answer saved Classify the following small sauces according to what mother sauce they are from:
Marked out of Madeira sauce
1.00

Select one:
a. Classic Tomato Sauce

b. Bechamel Sauce

c. Veluote Sauce

d. Espagnole Sauce

e. Hollandaise Sauce

Clear my choice

Question 8

Answer saved Classify the following items:

Marked out of Breadcrumbs
1.00

Select one:
a. Thickening Agents

b. Seasonings and Flavorings.

Clear my choice

Question 9

Answer saved IDENTIFY THE MISSING WORD: Fish is served with sauce or some _______ because fish has a mild flavor.
Marked out of
1.00
Select one:
a. no correct answer

b. Garnishes

c. meat

d. chicken

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 10

Answer saved A type of sauce which is also called as brown sauce, slightly more complex mother sauce. It is made by
Marked out of thickening brown stock with roux.
1.00

Select one:
a. Veluote sauce

b. Mother sauce

c. Starch

d. Roux

e. Hollandaise

f. Bechamel sauce

g. Espagnole sauce

h. Classic tomato sauce

i. Seasonings and flavorings

j. Sauce

Clear my choice

Question 11

Answer saved In culinary arts, it refers to the starting points for making various secondary sauces or “small sauces.”
Marked out of
1.00
Select one:
a. Roux

b. Veluote sauce

c. Mother sauce

d. Starch

e. Hollandaise

f. Sauce

g. Seasonings and flavorings

h. Espagnole sauce

i. Bechamel sauce

j. Classic tomato sauce

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 12

Answer saved Surgically unsexed male chicken with a weight of 4 to 7 lbs with tender, flavorful and with lots of white
Marked out of meat. It is a more expensive poultry.
1.00

Select one:
a. layer

b. stag

c. roasting chicken

d. fryer-roaster

e. broiler duckling

f. yearlings

g. mature duckling

h. broiler fowl

i. broiler

j. capon

Clear my choice

Question 13

Answer saved Classify the following items:

Marked out of Spices
1.00

Select one:
a. Thickening Agents

b. Seasonings and Flavorings.

Clear my choice

Question 14

Answer saved Before covering, refrigerating or freezing cooked items allow them to cool completely first.
Marked out of
1.00
Select one:
a. True

b. False

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 15

Answer saved IDENTIFY THE MISSING WORD: Fish maybe boiled, grilled, stuffed and make into relleno, sinigang and
Marked out of sauteed with ______ as in bulanglang.
1.00

Select one:
a. vegetables

b. beef

c. chicken

d. eggs

Clear my choice

Question 16

Answer saved It includes killing and bleeding the poultry. Veins are cut using a sharp knife and its blood is drained for
Marked out of 1 1/2-2 minutes.
1.00

Select one:
a. picking

b. scalding

c. eviscerating

d. waxing

e. dry picking

f. plucking

g. deboning

h. food spoilage

i. cross contamination

j. slaughtering

Clear my choice

Question 17

Answer saved IDENTIFY THE MISSING WORD: Fish is already cooked when it ______ easily and its eyeballs come out.
Marked out of
1.00
Select one:
a. softens

b. melts

c. stiffens

d. flakes

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 18

Answer saved A male chicken with coarse with coarse skin, a toughened and darkened flesh and hardened breastbone
Marked out of cartilage. It weighs 3-6 lbs. It is known as the rooster.
1.00

Select one:
a. broiler fowl

b. roasting chicken

c. layer

d. broiler duckling

e. fryer-roaster

f. broiler

g. yearlings

h. capon

i. mature duckling

j. stag

Clear my choice

Question 19

Answer saved This refers to cooking food in an open flame. Large fish is best for this method of cooking.
Marked out of
1.00
Select one:
a. Baking

b. Deep frying

c. Sauteeing

d. Baking/Roasting

e. Steaming

f. Poaching

g. Broiling/Grilling

h. Boiling

i. Simmering

j. Pan frying

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 20

Answer saved Classify the following small sauces according to what mother sauce they are from:
Marked out of Maltaise sauce
1.00

Select one:
a. Classic Tomato Sauce

b. Espagnole Sauce

c. Veluote Sauce

d. Bechamel Sauce

e. Hollandaise Sauce

Clear my choice

Question 21

Answer saved Poultry is dipped in hot wax until feathers are coated with wax. Then, dipped in cold water to harden the
Marked out of wax, peeled off taking all feathers.
1.00

Select one:
a. cross contamination

b. picking

c. waxing

d. eviscerating

e. food spoilage

f. deboning

g. dry picking

h. scalding

i. plucking

j. slaughtering

Clear my choice

Question 22
Answer saved Classify the following items:
Marked out of Arrowroot
1.00

Select one:
a. Seasonings and Flavorings.

b. Thickening Agents

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 23

Answer saved Weighs 3-4 lbs, eight weeks old and the best size for a family.
Marked out of
1.00
Select one:
a. fryer-roaster

b. layer

c. capon

d. broiler

e. broiler fowl

f. stag

g. roasting chicken

h. broiler duckling

i. yearlings

j. mature duckling

Clear my choice

Question 24

Answer saved Fish should be served after the preparation, otherwise it will dry.
Marked out of
1.00
Select one:
True

False

Question 25

Answer saved It refers to cooking fish/seafood by exposing seafood directly to steam. Rack is placed over boiling
Marked out of water. To cook fish using steaming method, it is tightly wrapped or in a covered pan so that it will be
1.00 cooked by its own moisture.

Select one:
a. Baking

b. Deep frying

c. Pan frying

d. Boiling

e. Poaching

f. Baking/Roasting

g. Simmering

h. Broiling/Grilling

i. Sauteeing

j. Steaming

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 26

Answer saved Classify the following small sauces according to what mother sauce they are from:
Marked out of Spanish sauce
1.00

Select one:
a. Hollandaise Sauce

b. Espagnole Sauce

c. Bechamel Sauce

d. Veluote Sauce

e. Classic Tomato Sauce

Clear my choice

Question 27

Answer saved Classify the following items:

Marked out of Pepper
1.00

Select one:
a. Thickening Agents

b. Seasonings and Flavorings.

Clear my choice

Question 28

Answer saved It reduces the quality of edibility of the food because it is deteriorated or spoiled.
Marked out of
1.00
Select one:
a. cross contamination

b. waxing

c. plucking

d. picking

e. scalding

f. deboning

g. slaughtering

h. eviscerating

i. food spoilage

j. dry picking

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 29

Answer saved Classify the following items:

Marked out of Salt
1.00

Select one:
a. Seasonings and Flavorings.

b. Thickening Agents

Clear my choice

Question 30

Answer saved Classify the following small sauces according to what mother sauce they are from:
Marked out of Crème sauce
1.00

Select one:
a. Veluote Sauce

b. Hollandaise Sauce

c. Bechamel Sauce

d. Espagnole Sauce

e. Classic Tomato Sauce

Clear my choice

Question 31

Answer saved Turkeys under 15 months of age when marketed.

Marked out of
1.00
Select one:
a. yearlings

b. roasting chicken

c. broiler fowl

d. layer

e. fryer-roaster

f. capon

g. broiler duckling

h. stag

i. broiler

j. mature duckling

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 32

Answer saved Classify the following items:

Marked out of Roux
1.00

Select one:
a. Thickening Agents

b. Seasonings and Flavorings.

Clear my choice

Question 33

Answer saved IDENTIFY THE MISSING WORD: Fat fish tastes better when cooked using dry heat method either by
Marked out of broiling or ________.
1.00

Select one:
a. Boiling

b. Baking

c. No correct answer

d. Steaming

Clear my choice

Question 34

Answer saved Classify the following small sauces according to what mother sauce they are from:
Marked out of Aurora sauce
1.00

Select one:
a. Bechamel Sauce

b. Hollandaise Sauce

c. Veluote Sauce

d. Classic Tomato Sauce

e. Espagnole Sauce

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 35

Answer saved 8 month older chicken which weighs 8 lbs. They provide meat suitable for stews or casseroles.
Marked out of
1.00
Select one:
a. mature duckling

b. broiler

c. broiler fowl

d. yearlings

e. fryer-roaster

f. broiler duckling

g. roasting chicken

h. capon

i. stag

j. layer

Clear my choice

Question 36

Answer saved It occurs when microbes and dirt form raw meat, raw vegetables and from people transfer to food, on
Marked out of utensils and equipment or through poor storage practices.
1.00

Select one:
a. plucking

b. deboning

c. slaughtering

d. cross contamination

e. eviscerating

f. dry picking

g. picking

h. waxing

i. food spoilage

j. scalding

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 37

Answer saved Cooking food in a liquid close to the boiling point.

Marked out of
1.00
Select one:
a. Steaming

b. Broiling/Grilling

c. Pan frying

d. Baking

e. Sauteeing

f. Simmering

g. Baking/Roasting

h. Boiling

i. Poaching

j. Deep frying

Clear my choice

Question 38

Answer saved In plating poultry dishes, main ingredient should stand out and pay equal attention to the “support”.
Marked out of
1.00
Select one:
a. False

b. True

Clear my choice

Question 39

Answer saved It is made by thickening white stock with roux and then simmering it for a while.
Marked out of
1.00
Select one:
a. Starch

b. Bechamel sauce

c. Sauce

d. Classic tomato sauce

e. Hollandaise

f. Mother sauce

g. Veluote sauce

h. Roux

i. Espagnole sauce

j. Seasonings and flavorings

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 40

Answer saved 16-week old, young turkey which has tender meat, soft, smooth textured skin and flexible breastbone
Marked out of cartilage.
1.00

Select one:
a. broiler

b. broiler fowl

c. capon

d. mature duckling

e. roasting chicken

f. broiler duckling

g. stag

h. fryer-roaster

i. yearlings

j. layer

Clear my choice

Question 41

Answer saved Sauce doesn’t enhance the food taste to be served.

Marked out of
1.00
Select one:
a. False

b. True

Clear my choice

Question 42

Answer saved Fish can be rolled in bread crumbs before frying.

Marked out of
1.00
Select one:
a. True

b. False

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 43

Answer saved A method of immersing fish/seafood. It cooks seafood well.

Marked out of
1.00
Select one:
a. Baking

b. Steaming

c. Baking/Roasting

d. Poaching

e. Sauteeing

f. Simmering

g. Boiling

h. Pan frying

i. Deep frying

j. Broiling/Grilling

Clear my choice

Question 44

Answer saved A small amount of hot fat is used in cooking fish/seafood in this method.
Marked out of
1.00
Select one:
a. Broiling/Grilling

b. Deep frying

c. Pan frying

d. Baking

e. Boiling

f. Poaching

g. Simmering

h. Baking/Roasting

i. Steaming

j. Sauteeing

Clear my choice

Question 45

Answer saved Classify the following items:

Marked out of Liaison
1.00

Select one:
a. Seasonings and Flavorings.

b. Thickening Agents

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 46

Answer saved As much as possible, prepared sauces should be used on the same day they are made.
Marked out of
1.00
Select one:
a. True

b. False

Clear my choice

Question 47

Answer saved IDENTIFY THE MISSING WORD: Shellfish such as shrimps, crabs, lobsters and clams require only short
Marked out of cooking time so as to avoid loss of _______, flavor and nutritive value.
1.00

Select one:
a. no correct answer

b. moisture

c. softness

d. garnish

Clear my choice

Question 48

Answer saved Fish may be cooked through frying at moderate heat until brown.
Marked out of
1.00
Select one:
True

False

Question 49

Answer saved IDENTIFY THE MISSING WORD: Fish requires _______ time for cooking.
Marked out of
1.00
Select one:
a. Long

b. Short

c. No correct answer

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 50

Answer saved It involves immersing the body of poultry in hot water with 60 ̊C or 140 ̊F for about 1 minute. This will
Marked out of open the shaft that holds the feathers and makes plucking the feathers easier.
1.00

Select one:
a. food spoilage

b. scalding

c. waxing

d. deboning

e. cross contamination

f. picking

g. eviscerating

h. plucking

i. slaughtering

j. dry picking

Clear my choice

Lesson 4: Prepare Poultry and Game

◄ Written Work 2 Jump to...
Dishes (Part 2) ►

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9/18/2020 1st. Quarter Exam

Home / My courses / BAED-COOK2102-2012S / Week 10: Quarterly Exam / 1st. Quarter Exam

Question 1

Answer saved Classify the following small sauces according to what mother sauce they are from:
Marked out of Maltaise sauce
1.00

Select one:
a. Classic Tomato Sauce

b. Hollandaise Sauce

c. Bechamel Sauce

d. Veluote Sauce

e. Espagnole Sauce

Clear my choice

Question 2

Answer saved 9-week old young chicken which weighs about 2 lbs and has soft, pliable, smooth skin and flexible
Marked out of breastbone cartilage.
1.00

Select one:
a. mature duckling

b. yearlings

c. broiler duckling

d. fryer-roaster

e. layer

f. broiler

g. capon

h. broiler fowl

i. stag

j. roasting chicken

Clear my choice

Question 3
Answer saved Classify the following items:
Marked out of Cornstarch
1.00

Select one:
a. Seasonings and Flavorings.

b. Thickening Agents

Clear my choice
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9/18/2020 1st. Quarter Exam
C ea y c o ce

Question 4

Answer saved 8-week old young duck with tender meat, soft bill and windpipe.
Marked out of
1.00
Select one:
a. roasting chicken

b. yearlings

c. broiler

d. fryer-roaster

e. broiler duckling

f. mature duckling

g. capon

h. layer

i. broiler fowl

j. stag

Clear my choice

Question 5

Answer saved It occurs when microbes and dirt form raw meat, raw vegetables and from people transfer to food, on
Marked out of utensils and equipment or through poor storage practices.
1.00

Select one:
a. deboning

b. food spoilage

c. picking

d. scalding

e. eviscerating

f. waxing

g. cross contamination

h. slaughtering

i. dry picking

j. plucking

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 6

Answer saved Classify the following small sauces according to what mother sauce they are from:
Marked out of Shrimp sauce
1.00

Select one:
a. Classic Tomato Sauce

b. Veluote Sauce

c. Bechamel Sauce

d. Espagnole Sauce

e. Hollandaise Sauce

Clear my choice

Question 7

Answer saved IDENTIFY THE MISSING WORD: Fish maybe boiled, grilled, stuffed and make into relleno, sinigang and
Marked out of sauteed with ______ as in bulanglang.
1.00

Select one:
a. beef

b. vegetables

c. eggs

d. chicken

Clear my choice

Question 8

Answer saved It is the disembowelment or removal of internal organs of poultry. Feet and head are also removed.
Marked out of
1.00
Select one:
a. slaughtering

b. picking

c. deboning

d. cross contamination

e. eviscerating

f. waxing

g. food spoilage

h. dry picking

i. plucking

j. scalding

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 9

Answer saved In plating poultry dishes, main ingredient should stand out and pay equal attention to the “support”.
Marked out of
1.00
Select one:
a. False

b. True

Clear my choice

Question 10

Answer saved As much as possible, prepared sauces should be used on the same day they are made.
Marked out of
1.00
Select one:
a. True

b. False

Clear my choice

Question 11

Answer saved Turkeys under 15 months of age when marketed.

Marked out of
1.00
Select one:
a. broiler duckling

b. broiler

c. fryer-roaster

d. yearlings

e. broiler fowl

f. capon

g. roasting chicken

h. mature duckling

i. stag

j. layer

Clear my choice

Question 12

Answer saved Fish can be rolled in bread crumbs before frying.

Marked out of
1.00
Select one:
a. False

b. True

Clear my choice
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9/18/2020 1st. Quarter Exam

Question 13

Answer saved It is the simplest of the mother sauces. It doesn’t require to make stocks.
Marked out of
1.00
Select one:
a. Sauce

b. Hollandaise

c. Veluote sauce

d. Seasonings and flavorings

e. Roux

f. Espagnole sauce

g. Mother sauce

h. Classic tomato sauce

i. Bechamel sauce

j. Starch

Clear my choice

Question 14

Answer saved 8 month older chicken which weighs 8 lbs. They provide meat suitable for stews or casseroles.
Marked out of
1.00
Select one:
a. mature duckling

b. roasting chicken

c. broiler fowl

d. yearlings

e. broiler

f. capon

g. broiler duckling

h. fryer-roaster

i. stag

j. layer

Clear my choice

Question 15

Answer saved IDENTIFY THE MISSING WORD: Fish is already cooked when it ______ easily and its eyeballs come out.
Marked out of
1.00
Select one:
a. stiffens

b. melts

c. softens

d. flakes

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Cl h i 5/18
9/18/2020 1st. Quarter Exam
Clear my choice

Question 16

Answer saved It is made by thickening white stock with roux and then simmering it for a while.
Marked out of
1.00
Select one:
a. Hollandaise

b. Sauce

c. Seasonings and flavorings

d. Classic tomato sauce

e. Mother sauce

f. Espagnole sauce

g. Roux

h. Starch

i. Veluote sauce

j. Bechamel sauce

Clear my choice

Question 17

Answer saved Poultry is dipped in hot wax until feathers are coated with wax. Then, dipped in cold water to harden the
Marked out of wax, peeled off taking all feathers.
1.00

Select one:
a. deboning

b. cross contamination

c. waxing

d. food spoilage

e. dry picking

f. slaughtering

g. plucking

h. picking

i. scalding

j. eviscerating

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 18

Answer saved Classify the following small sauces according to what mother sauce they are from:
Marked out of Crème sauce
1.00

Select one:
a. Bechamel Sauce

b. Classic Tomato Sauce

c. Veluote Sauce

d. Hollandaise Sauce

e. Espagnole Sauce

Clear my choice

Question 19

Answer saved Unused reheated sauces must be stored again.

Marked out of
1.00
Select one:
a. True

b. False

Clear my choice

Question 20

Answer saved Seafood should not be left in the refrigerator for more than two hours with temperature of 90 ͦF because
Marked out of it will cause growth of bacteria.
1.00

Select one:
a. False

b. True

Clear my choice

Question 21

Answer saved IDENTIFY THE MISSING WORD: Fish requires _______ time for cooking.
Marked out of
1.00
Select one:
a. Short

b. Long

c. No correct answer

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 22

Answer saved Weighs 3-4 lbs, eight weeks old and the best size for a family.
Marked out of
1.00
Select one:
a. mature duckling

b. broiler duckling

c. fryer-roaster

d. broiler

e. layer

f. broiler fowl

g. capon

h. roasting chicken

i. yearlings

j. stag

Clear my choice

Question 23

Answer saved A small amount of hot fat is used in cooking fish/seafood in this method.
Marked out of
1.00
Select one:
a. Baking

b. Steaming

c. Poaching

d. Simmering

e. Broiling/Grilling

f. Sauteeing

g. Deep frying

h. Boiling

i. Baking/Roasting

j. Pan frying

Clear my choice

Question 24

Answer saved IDENTIFY THE MISSING WORD: Fish is served with sauce or some _______ because fish has a mild flavor.
Marked out of
1.00
Select one:
a. meat

b. chicken

c. Garnishes

d. no correct answer

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Cl h i 8/18
9/18/2020 1st. Quarter Exam
Clear my choice

Question 25

Answer saved Classify the following items:

Marked out of Salt
1.00

Select one:
a. Thickening Agents

b. Seasonings and Flavorings.

Clear my choice

Question 26

Answer saved A type of sauce which is also called as brown sauce, slightly more complex mother sauce. It is made by
Marked out of thickening brown stock with roux.
1.00

Select one:
a. Bechamel sauce

b. Starch

c. Sauce

d. Classic tomato sauce

e. Veluote sauce

f. Hollandaise

g. Mother sauce

h. Espagnole sauce

i. Roux

j. Seasonings and flavorings

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 27

Answer saved In this method, fish is placed in shallow pan barely covered with liquid. Usually, fish is poached in plain
Marked out of water with seasoning or wine, milk or tomato or lemon juice or bouillon.
1.00

Select one:
a. Baking

b. Deep frying

c. Pan frying

d. Broiling/Grilling

e. Poaching

f. Steaming

g. Boiling

h. Simmering

i. Sauteeing

j. Baking/Roasting

Clear my choice

Question 28

Answer saved IDENTIFY THE MISSING WORD: Shellfish such as shrimps, crabs, lobsters and clams require only short
Marked out of cooking time so as to avoid loss of _______, flavor and nutritive value.
1.00

Select one:
a. softness

b. garnish

c. no correct answer

d. moisture

Clear my choice

Question 29

Answer saved Before covering, refrigerating or freezing cooked items allow them to cool completely first.
Marked out of
1.00
Select one:
a. True

b. False

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 30

Answer saved IDENTIFY THE MISSING WORD: Fish can be rolled in bread crumbs before ______.
Marked out of
1.00
Select one:
a. no correct answer

b. boiling

c. frying

d. steaming

Clear my choice

Question 31

Answer saved Classify the following items:

Marked out of Liaison
1.00

Select one:
a. Thickening Agents

b. Seasonings and Flavorings.

Clear my choice

Question 32

Answer saved It includes killing and bleeding the poultry. Veins are cut using a sharp knife and its blood is drained for
Marked out of 1 1/2-2 minutes.
1.00

Select one:
a. plucking

b. picking

c. slaughtering

d. cross contamination

e. dry picking

f. waxing

g. scalding

h. eviscerating

i. deboning

j. food spoilage

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 33

Answer saved A method of cooking portion sized or cuts of poultry with prolonged dry heat using an oven with at least
Marked out of 150 ͦF.
1.00

Select one:
a. Broiling/Grilling

b. Poaching

c. Deep frying

d. Sauteeing

e. Baking

f. Simmering

g. Steaming

h. Pan frying

i. Baking/Roasting

j. Boiling

Clear my choice

Question 34

Answer saved Classify the following items:

Marked out of Roux
1.00

Select one:
a. Seasonings and Flavorings.

b. Thickening Agents

Clear my choice

Question 35

Answer saved Sauce doesn’t enhance the food taste to be served.

Marked out of
1.00
Select one:
a. False

b. True

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 36

Answer saved In 150˚C or 300˚F, fish is placed and cooked in an oven.

Marked out of
1.00
Select one:
a. Broiling/Grilling

b. Steaming

c. Boiling

d. Pan frying

e. Poaching

f. Simmering

g. Baking

h. Baking/Roasting

i. Sauteeing

j. Deep frying

Clear my choice

Question 37

Answer saved This refers to cooking food in an open flame. Large fish is best for this method of cooking.
Marked out of
1.00
Select one:
a. Deep frying

b. Poaching

c. Boiling

d. Pan frying

e. Sauteeing

f. Steaming

g. Broiling/Grilling

h. Baking

i. Simmering

j. Baking/Roasting

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 38

Answer saved It is the process of removing the bone from poultry meat for cooking.
Marked out of
1.00
Select one:
a. plucking

b. scalding

c. picking

d. dry picking

e. cross contamination

f. eviscerating

g. slaughtering

h. waxing

i. food spoilage

j. deboning

Clear my choice

Question 39

Answer saved Classify the following items:

Marked out of Pepper
1.00

Select one:
a. Thickening Agents

b. Seasonings and Flavorings.

Clear my choice

Question 40

Answer saved Classify the following small sauces according to what mother sauce they are from:
Marked out of Mustard sauce
1.00

Select one:
a. Classic Tomato Sauce

b. Espagnole Sauce

c. Veluote Sauce

d. Hollandaise Sauce

e. Bechamel Sauce

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 41

Answer saved These are used to enhance the flavor of the sauce - salt, pepper, spices, and herbs.
Marked out of
1.00
Select one:
a. Roux

b. Hollandaise

c. Mother sauce

d. Starch

e. Veluote sauce

f. Thickening agents

g. Classic tomato sauce

h. Sauce

i. Seasonings and flavorings

j. Espagnole sauce

k. Bechamel sauce

Clear my choice

Question 42

Answer saved It reduces the quality of edibility of the food because it is deteriorated or spoiled.
Marked out of
1.00
Select one:
a. scalding

b. plucking

c. cross contamination

d. picking

e. slaughtering

f. waxing

g. deboning

h. eviscerating

i. food spoilage

j. dry picking

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 43

Answer saved IDENTIFY THE MISSING WORD: Fat fish tastes better when cooked using dry heat method either by
Marked out of broiling or ________.
1.00

Select one:
a. Boiling

b. Baking

c. No correct answer

d. Steaming

Clear my choice

Question 44

Answer saved IDENTIFY THE MISSING WORD: Fish cooks ________ in a moderate heat.
Marked out of
1.00
Select one:
a. quickly

b. No correct answer

c. slowly

d. moderately

Clear my choice

Question 45

Answer saved Surgically unsexed male chicken with a weight of 4 to 7 lbs with tender, flavorful and with lots of white
Marked out of meat. It is a more expensive poultry.
1.00

Select one:
a. broiler

b. stag

c. broiler fowl

d. roasting chicken

e. yearlings

f. fryer-roaster

g. broiler duckling

h. capon

i. mature duckling

j. layer

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 46

Answer saved Classify the following items:

Marked out of Breadcrumbs
1.00

Select one:
a. Seasonings and Flavorings.

b. Thickening Agents

Clear my choice

Question 47

Answer saved Fish should be served after the preparation, otherwise it will dry.
Marked out of
1.00
Select one:
True

False

Question 48

Answer saved It refers to removing the feather of poultry.

Marked out of
1.00
Select one:
a. waxing

b. cross contamination

c. dry picking

d. scalding

e. picking

f. plucking

g. deboning

h. slaughtering

i. food spoilage

j. eviscerating

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 49

Answer saved The poultry is immersed in hot water to pull the feathers easier.
Marked out of
1.00
Select one:
a. eviscerating

b. slaughtering

c. dry picking

d. plucking

e. food spoilage

f. scalding

g. deboning

h. waxing

i. cross contamination

j. picking

Clear my choice

Question 50

Answer saved Classify the following small sauces according to what mother sauce they are from:
Marked out of Portuguese sauce
1.00

Select one:
a. Bechamel Sauce

b. Veluote Sauce

c. Espagnole Sauce

d. Classic Tomato Sauce

e. Hollandaise Sauce

Clear my choice

Lesson 4: Prepare Poultry and Game

◄ Written Work 2 Jump to...
Dishes (Part 2) ►

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9/18/2020 1st. Quarter Exam

Home / My courses / BAED-COOK2102-2012S / Week 10: Quarterly Exam / 1st. Quarter Exam

Question 1

Answer saved A type of sauce which is also called as brown sauce, slightly more complex mother sauce. It is made by
Marked out of thickening brown stock with roux.
1.00

Select one:
a. Espagnole sauce

b. Classic tomato sauce

c. Veluote sauce

d. Bechamel sauce

e. Seasonings and flavorings

f. Hollandaise

g. Roux

h. Mother sauce

i. Sauce

j. Starch

Clear my choice

Question 2

Answer saved Unused reheated sauces must be stored again.

Marked out of
1.00
Select one:
a. True

b. False

Clear my choice

Question 3

Answer saved IDENTIFY THE MISSING WORD: Shellfish such as shrimps, crabs, lobsters and clams require only short
Marked out of cooking time so as to avoid loss of _______, flavor and nutritive value.
1.00

Select one:
a. moisture

b. garnish

c. softness

d. no correct answer

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 4

Answer saved Classify the following items:

Marked out of Breadcrumbs
1.00

Select one:
a. Thickening Agents

b. Seasonings and Flavorings.

Clear my choice

Question 5

Answer saved It is a thickened liquid, richly flavored to complement a dish –to season, flavor and enhance.
Marked out of
1.00
Select one:
a. Seasonings and flavorings

b. Espagnole sauce

c. Mother sauce

d. Hollandaise

e. Roux

f. Veluote sauce

g. Classic tomato sauce

h. Sauce

i. Starch

j. Bechamel sauce

Clear my choice

Question 6

Answer saved Classify the following items:

Marked out of Arrowroot
1.00

Select one:
a. Seasonings and Flavorings.

b. Thickening Agents

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 7

Answer saved It is made by thickening white stock with roux and then simmering it for a while.
Marked out of
1.00
Select one:
a. Veluote sauce

b. Mother sauce

c. Sauce

d. Seasonings and flavorings

e. Classic tomato sauce

f. Bechamel sauce

g. Starch

h. Hollandaise

i. Espagnole sauce

j. Roux

Clear my choice

Question 8

Answer saved It consists of a liquid and a thickening agent, plus flavorings. It is a tangy, buttery sauce made by slowly
Marked out of whisking clarified butter into warm egg yolk.
1.00

Select one:
a. Seasonings and flavorings

b. Sauce

c. Mother sauce

d. Bechamel sauce

e. Classic tomato sauce

f. Roux

g. Veluote sauce

h. Espagnole sauce

i. Starch

j. Hollandaise

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 9

Answer saved 8-week old young duck with tender meat, soft bill and windpipe.
Marked out of
1.00
Select one:
a. stag

b. roasting chicken

c. mature duckling

d. layer

e. fryer-roaster

f. capon

g. yearlings

h. broiler duckling

i. broiler fowl

j. broiler

Clear my choice

Question 10

Answer saved It refers to cooking fish/seafood by exposing seafood directly to steam. Rack is placed over boiling
Marked out of water. To cook fish using steaming method, it is tightly wrapped or in a covered pan so that it will be
1.00 cooked by its own moisture.

Select one:
a. Pan frying

b. Poaching

c. Boiling

d. Simmering

e. Baking/Roasting

f. Baking

g. Deep frying

h. Broiling/Grilling

i. Sauteeing

j. Steaming

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 11

Answer saved It occurs when microbes and dirt form raw meat, raw vegetables and from people transfer to food, on
Marked out of utensils and equipment or through poor storage practices.
1.00

Select one:
a. waxing

b. deboning

c. dry picking

d. food spoilage

e. slaughtering

f. cross contamination

g. picking

h. plucking

i. scalding

j. eviscerating

Clear my choice

Question 12

Answer saved 9-week old young chicken which weighs about 2 lbs and has soft, pliable, smooth skin and flexible
Marked out of breastbone cartilage.
1.00

Select one:
a. mature duckling

b. broiler duckling

c. fryer-roaster

d. broiler

e. roasting chicken

f. capon

g. stag

h. layer

i. yearlings

j. broiler fowl

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 13

Answer saved It is the process of removing the bone from poultry meat for cooking.
Marked out of
1.00
Select one:
a. food spoilage

b. deboning

c. picking

d. plucking

e. cross contamination

f. scalding

g. eviscerating

h. slaughtering

i. waxing

j. dry picking

Clear my choice

Question 14

Answer saved Classify the following small sauces according to what mother sauce they are from:
Marked out of Maltaise sauce
1.00

Select one:
a. Hollandaise Sauce

b. Espagnole Sauce

c. Classic Tomato Sauce

d. Veluote Sauce

e. Bechamel Sauce

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 15

Answer saved Cooking food in a liquid close to the boiling point.

Marked out of
1.00
Select one:
a. Baking

b. Simmering

c. Poaching

d. Pan frying

e. Broiling/Grilling

f. Deep frying

g. Boiling

h. Sauteeing

i. Steaming

j. Baking/Roasting

Clear my choice

Question 16

Answer saved It involves immersing the body of poultry in hot water with 60 ̊C or 140 ̊F for about 1 minute. This will
Marked out of open the shaft that holds the feathers and makes plucking the feathers easier.
1.00

Select one:
a. dry picking

b. cross contamination

c. scalding

d. slaughtering

e. waxing

f. plucking

g. deboning

h. food spoilage

i. picking

j. eviscerating

Clear my choice

Question 17

Answer saved Fish is served with sauce or some garnishes because fish has a mild flavor.
Marked out of
1.00
Select one:
a. False

b. True

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 18

Answer saved A method of immersing fish/seafood. It cooks seafood well.

Marked out of
1.00
Select one:
a. Baking/Roasting

b. Broiling/Grilling

c. Baking

d. Simmering

e. Boiling

f. Steaming

g. Sauteeing

h. Pan frying

i. Deep frying

j. Poaching

Clear my choice

Question 19

Answer saved The most common thickening agent.

Marked out of
1.00
Select one:
a. Espagnole sauce

b. Seasonings and flavorings

c. Veluote sauce

d. Classic tomato sauce

e. Starch

f. Mother sauce

g. Bechamel sauce

h. Sauce

i. Roux

j. Hollandaise

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 20

Answer saved Weighs 3-4 lbs, eight weeks old and the best size for a family.
Marked out of
1.00
Select one:
a. broiler fowl

b. layer

c. broiler duckling

d. broiler

e. roasting chicken

f. fryer-roaster

g. mature duckling

h. yearlings

i. stag

j. capon

Clear my choice

Question 21

Answer saved 8 month older chicken which weighs 8 lbs. They provide meat suitable for stews or casseroles.
Marked out of
1.00
Select one:
a. stag

b. broiler

c. capon

d. roasting chicken

e. broiler fowl

f. mature duckling

g. fryer-roaster

h. broiler duckling

i. yearlings

j. layer

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 22

Answer saved It refers to pulling feathers with the hands and using a tweezer to pull out the remaining feathers or with
Marked out of the use of a kitchen torch to singe off the feathers.
1.00

Select one:
a. eviscerating

b. slaughtering

c. scalding

d. cross contamination

e. waxing

f. picking

g. dry picking

h. food spoilage

i. plucking

j. deboning

Clear my choice

Question 23

Answer saved The poultry is immersed in hot water to pull the feathers easier.
Marked out of
1.00
Select one:
a. plucking

b. picking

c. slaughtering

d. food spoilage

e. dry picking

f. waxing

g. cross contamination

h. eviscerating

i. deboning

j. scalding

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 24

Answer saved IDENTIFY THE MISSING WORD: Fish can be rolled in bread crumbs before ______.
Marked out of
1.00
Select one:
a. steaming

b. boiling

c. frying

d. no correct answer

Clear my choice

Question 25

Answer saved It resembles the traditional tomato sauce that we might use on pizza and pasta, but it’s got much more
Marked out of flavor and requires a few more steps to make.
1.00

Select one:
a. Espagnole sauce

b. Roux

c. Starch

d. Hollandaise

e. Mother sauce

f. Veluote sauce

g. Seasonings and flavorings

h. Classic tomato sauce

i. Bechamel sauce

j. Sauce

Clear my choice

Question 26

Answer saved IDENTIFY THE MISSING WORD: Fish is already cooked when it ______ easily and its eyeballs come out.
Marked out of
1.00
Select one:
a. melts

b. stiffens

c. flakes

d. softens

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 27

Answer saved In culinary arts, it refers to the starting points for making various secondary sauces or “small sauces.”
Marked out of
1.00
Select one:
a. Starch

b. Seasonings and flavorings

c. Veluote sauce

d. Espagnole sauce

e. Classic tomato sauce

f. Mother sauce

g. Hollandaise

h. Sauce

i. Bechamel sauce

j. Roux

Clear my choice

Question 28

Answer saved A method of cooking portion sized or cuts of poultry with prolonged dry heat using an oven with at least
Marked out of 150 ͦF.
1.00

Select one:
a. Pan frying

b. Boiling

c. Steaming

d. Poaching

e. Deep frying

f. Sauteeing

g. Broiling/Grilling

h. Baking

i. Baking/Roasting

j. Simmering

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 29

Answer saved IDENTIFY THE MISSING WORD: Fat fish tastes better when cooked using dry heat method either by
Marked out of broiling or ________.
1.00

Select one:
a. Baking

b. No correct answer

c. Steaming

d. Boiling

Clear my choice

Question 30

Answer saved Fish can be rolled in bread crumbs before frying.

Marked out of
1.00
Select one:
a. True

b. False

Clear my choice

Question 31

Answer saved IDENTIFY THE MISSING WORD: Fish requires _______ time for cooking.
Marked out of
1.00
Select one:
a. Short

b. No correct answer

c. Long

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 32

Answer saved A male chicken with coarse with coarse skin, a toughened and darkened flesh and hardened breastbone
Marked out of cartilage. It weighs 3-6 lbs. It is known as the rooster.
1.00

Select one:
a. yearlings

b. broiler duckling

c. mature duckling

d. stag

e. layer

f. roasting chicken

g. fryer-roaster

h. broiler fowl

i. capon

j. broiler

Clear my choice

Question 33

Answer saved Classify the following small sauces according to what mother sauce they are from:
Marked out of Spanish sauce
1.00

Select one:
a. Hollandaise Sauce

b. Veluote Sauce

c. Espagnole Sauce

d. Classic Tomato Sauce

e. Bechamel Sauce

Clear my choice

Question 34
Answer saved IDENTIFY THE MISSING WORD: Fish is served with sauce or some _______ because fish has a mild flavor.
Marked out of
1.00
Select one:
a. Garnishes

b. no correct answer

c. chicken

d. meat

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 35

Answer saved Classify the following small sauces according to what mother sauce they are from:
Marked out of Mustard sauce
1.00

Select one:
a. Espagnole Sauce

b. Classic Tomato Sauce

c. Hollandaise Sauce

d. Veluote Sauce

e. Bechamel Sauce

Clear my choice

Question 36

Answer saved Classify the following items:

Marked out of Liaison
1.00

Select one:
a. Seasonings and Flavorings.

b. Thickening Agents

Clear my choice

Question 37

Answer saved Cooking food in proper temperature may help prevent cross-contamination.
Marked out of
1.00
Select one:
a. True

b. False

Clear my choice

Question 38

Answer saved Before covering, refrigerating or freezing cooked items allow them to cool completely first.
Marked out of
1.00
Select one:
a. True

b. False

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 39

Answer saved Classify the following small sauces according to what mother sauce they are from:
Marked out of Portuguese sauce
1.00

Select one:
a. Hollandaise Sauce

b. Veluote Sauce

c. Bechamel Sauce

d. Classic Tomato Sauce

e. Espagnole Sauce

Clear my choice

Question 40

Answer saved When baking fish, taste the fish to prevent it from drying out.
Marked out of
1.00
Select one:
a. True

b. False

Clear my choice

Question 41

Answer saved IDENTIFY THE MISSING WORD: Fish maybe boiled, grilled, stuffed and make into relleno, sinigang and
Marked out of sauteed with ______ as in bulanglang.
1.00

Select one:
a. eggs

b. beef

c. vegetables

d. chicken

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 42

Answer saved It is the simplest of the mother sauces. It doesn’t require to make stocks.
Marked out of
1.00
Select one:
a. Starch

b. Hollandaise

c. Classic tomato sauce

d. Veluote sauce

e. Seasonings and flavorings

f. Mother sauce

g. Espagnole sauce

h. Roux

i. Bechamel sauce

j. Sauce

Clear my choice

Question 43

Answer saved Poultry is dipped in hot wax until feathers are coated with wax. Then, dipped in cold water to harden the
Marked out of wax, peeled off taking all feathers.
1.00

Select one:
a. scalding

b. cross contamination

c. eviscerating

d. slaughtering

e. plucking

f. deboning

g. picking

h. waxing

i. dry picking

j. food spoilage

Clear my choice

Question 44

Answer saved Classify the following items:

Marked out of Roux
1.00

Select one:
a. Seasonings and Flavorings.

b. Thickening Agents

Clear my choice
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9/18/2020 1st. Quarter Exam

Question 45

Answer saved Usually, seafood is added to seasoned water and cooked gently at simmering temperature.
Marked out of
1.00
Select one:
a. Broiling/Grilling

b. Poaching

c. Simmering

d. Baking

e. Baking/Roasting

f. Steaming

g. Boiling

h. Sauteeing

i. Deep frying

j. Pan frying

Clear my choice

Question 46

Answer saved Classify the following items:

Marked out of Herbs
1.00

Select one:
a. Thickening Agents

b. Seasonings and Flavorings.

Clear my choice

Question 47

Answer saved Laying hen is about 1 ½ years old.

Marked out of
1.00
Select one:
a. broiler duckling

b. roasting chicken

c. mature duckling

d. fryer-roaster

e. capon

f. stag

g. layer

h. broiler

i. broiler fowl

j. yearlings

Clear my choice

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9/18/2020 1st. Quarter Exam

Question 48

Answer saved Classify the following items:

Marked out of Pepper
1.00

Select one:
a. Seasonings and Flavorings.

b. Thickening Agents

Clear my choice

Question 49

Answer saved Fish may be cooked through frying at moderate heat until brown.
Marked out of
1.00
Select one:
True

False

Question 50

Answer saved IDENTIFY THE MISSING WORD: Fish cooks ________ in a moderate heat.
Marked out of
1.00
Select one:
a. quickly

b. moderately

c. slowly

d. No correct answer

Clear my choice

Lesson 4: Prepare Poultry and Game

◄ Written Work 2 Jump to...
Dishes (Part 2) ►

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