14.

A French word that refers to the mixture of coarsely

chopped onions, carrots, and celery that provides a
flavor base for stock is
a. aromatics.
Matthew Academy of Cavite b. bouquet garni.
A Christ Centered-School c. mirepoix.
Niog 1 Bacoor City, Cavite *Tel no. 417-3384 d. sachet d’épices.
FIRST PERIODICAL EXAM IN TLE- 10 15. A bundle of fresh herbs, such as thyme, parsley
stems, and a bay leaf, tied together is an example of
MULTIPLE CHOICE
a. aromatics.
CHOOSE THE LETTER OF THE BEST ANSWER! b. bouquet garni.
c. mirepoix.
1. What is the purpose of a sauce? d. sachet d’épices.
a. Adds texture, visual appeal, complimentary 16. A flavorful liquid made by gently simmering bones
flavors, moisture and/or vegetables is a
b. Add moisture a. sauce. c. soup
c. flavors, moisture b. stock. d. ragout
d. Adds flavor 17. Which is a highly flavored type of stock made with
2. What is a Roux? fish bones?
a. A Specialty Sauce a. Fumet c. Glace
b. A Seasoning b. Remouillage d. Court Bouillon
c. A Thickening Agent 18. The process of removing fat that has cooled and
d. One of the 5 Mother Sauces hardened from the surface of the stock is called
3. What is the ratio of a roux? a. scraping. c. blanching
a. Flour : Butter(Fat) b. skimming. d. degreasing
b. Butter(Fat) : Flour 19. A liquid or semisolid product that adds flavor,
c. Flour : Butter(Fat) moisture, and visual appeal to another dish is a
d. None of this a. sauce. c. Soup
4. What is a Slurry? b. stock. d. Glaze
a. A type of sauce 20. Which grand sauce is made from milk and white
b. A starch mixed with COLD water to thicken roux?
c. A flavoring a. Velouté c. Béchamel
d. A starch mixed with HOT water to thicken b. Hollandaise d. Espagnole
5. What are the five mother sauces? 21. What thickener is made of equal parts cooked flour
a. Hollandaise, Veloute, Bechamel, Espagnole & and fat?
Tomato a. Roux c. Liaison
b. Hollandaise, Bechamel, Mornay, Espagnole & b. Cornstarch d. Beurre manié
Tomato 22. A rich flavorful broth or stock that has been clarified
c. Hollandaise, Veloute, Roux, Mornay & Tomato is
d. Hollandaise, Veloute, Bechamel, Roux & a. Puree c. Bisque
Tomato b. Consommé d. Oignon brule
6. which two mother sauces do NOT use a Roux? 23. Which type of soup is thickened by the starch of the
a. Bechamel & Veloute main ingredient, such as potatoes, rather than an
b. Bechamel & Tomato added starch, such as roux?
c. Hollandaise & Bechamel a. Clear c. Puree
d. Hollandaise & Tomato b. Thick d. Cream
7. What are the five classifications of Soup? 24. A hearty, thick soup made in much the same way a a
a. Clear, Thin, Thick, Specialty, International cream soup is a
b. Chowder, Bisque, Broth, Puree, Cream a. Puree c. Broth
c. Clear, Cloudy, Thick, International, Tomato b. Chili d. Chowder
d. Specialty, Thick, Thin, Chowder, Puree 25. Sachet d'epices and bouquet garni are known as
8. What is Mirepoix? a. Herbs c. Spices
a. 2 parts onion & celery, 1 part carrot b. Aromatics d. Flavoring
b. 2parts onions, 1 part carrot & celery 26. Which liquid is most often used in making stocks?
c. 1 part onion, celery, potatoes a. Water c. Consommé
d. 2 parts onions, 1 part peppers & celery b. Concasse d. Boullion
9. What is a bunch of herbs tied together to season a 27. Which is an example of a clear soup?
stock or soup called? a. Gazpacho
a. Bouquet garni/ Sachet b. oignon brule
b. Mirepoix c. Minestrone
c. Demi glaze d. lobster bisque
d. Why would you tie the herbs together? 28. Which thickener is used most often in basic cream
10. How long should fish or seafood stock simmer for? soup?
a. 6 hours c. 12 hours a. Roux c. Slurry
b. 60 minutes d. 45 minutes b. Liaison d. Cornstarch
11. How long should Chicken stock simmer for? 29. Which grand sauce is made from veal, chicken, or
a. 6 hours c. 24 hours fish stock and a white or blond roux?
b. 12 hours d. 3 hours a. Veloute c. Bechamel
12. Most bisque soups are made from what? b. Espangnole d. Hollandaise
a. Seafood c. Beef 30. Which is usually a main ingredient in bisque
b. Chicken d. Pork a. Veal c. Cream
13. What are the two categories of soup? b. Potatoes d. Shellfish
a. Thick & Thin 31. Brown stock and brown roux are used to make which
b. Specialty & Thick grand sauce?
c. Clear & Thin a. Veloute c. Bechamel
d. Clear & Thick b. Espangnole d. Hollandaise
32. Which stock is made by simmering poultry, beef,
veal, or game bones that have been browned first
a. White c. Glace
b. Fumet d. Brown
51.
33. A brown sauce made from a roux and beef stock.
a. Veloute c. Bechamel a. butterfly fish c. fillet fish
b. Espangnole d. Hollandaise b. stick or tranches d. steak
34. A sauce made of butter and egg yolks as binding,
served hot with vegetables, fish, and eggs
a. Veloute c. Bechamel
b. Espangnole d. Hollandaise
52.
35. Stock-based white sauce that can be made from
chicken, veal, or fish stock.
a. steak fish
a. Bechamel
b. live fish
b. Veloute Sauce
c. whole or round fish
c. Newburg Sauce
36. Clear liquid produced from simmering meats,
vegetables in water.
a. Stock b. Broth c. Bouillon
37. Roasting bones to enhance the flavor and color of
stock is a process known as 53.

a. live fish c, whole fish

b. dressed fish d. Butterfly Fish

a. Sweating c. Browning
b. Blanching d. Par- boiling
38. If you are unable to make stock from scratch, what
other way(s) can you get stock for cooking? 54.
a. Broth in a can a. live fish c. whole fish
b. Concentrated bouillon in a jar b. dressed fish d. whole or round fish
c. Bouillon in a cube 55. A market forms of shellfish that the outer shell that
d. All the above covers the meat has been removed.
39. Which of these types of mollusk is best in the fall, a. live shellfish c. whole shellfish
winter, and spring? b. shucked shellfish d. cooked shellfish
a. Mussel b. Scallop 56. A market forms of shellfish that are marketed without
c. Oyster d. Clam heads.
40. What form of fish has the shortest shelf life? a. headless shellfish c. shucked shellfish
a. Whole c. drawn b. whole fish d. cooked fish
b. Dressed d. fillets 57. Example of headless shellfish_____.
41. Which of these types of mollusk is available your a. Mussel c. clams
round? b. Squid d. Shrimp
a. Clam c. Oyster 58. an example of shucked shellfish_____.
b. Mussel d. Scallop a. Clams c. shrimp
42. What is the most common cut of fish offered in b. Prawn d. Octopus
restaurants? 59. One market form of fish where viscera, head, tail and
a. whole fish c. drawn fish fins are removed is called Butterfly.
b. dressed fish d. fillets a. True b. False
43. Shellfish have no bones 60. Green vegetables should be cook uncovered.
a. True b. False a. True b. False
44. Frozen fish must be thawed before deep-frying.
a. True b. False
45. What type of mollusk is dark blue or black?
a. Mussel c. Oyster Prepared by: Mr. Angelo G. Lago
b. Scallop d. Clam Subject Teacher
46. Which of the following cooking techniques works
best for lean fish?
a. Steaming Checked by: Mrs. Jenelyn M. Niog
b. Sauteing JHS Coordinator
c. Broiling
d. moist baking
Approved by: Mr. Joseph T. Rebay
47. A cephalopod has a thin internal shell.
School Principal
a. True b. False
48. Store mussels in the refrigerator away from light.
a. True b. False
49. What type of these cooking techniques gives fish or “Self-belief and hard work will always
shellfish a smoky flavor? earn your success.”
a. Steaming c. Broiling
b. Sauteing d. moist baking
GOOD LUCK AND GODBLESS!

50.
a. butterfly fish c. Fillet fish
b. whole fish d. Steak