Northern Samar Colleges

JUNIOR HIGH SCHOOL DEPARTMENT

Catarman, Northern Samar

2 n d Achievement Examination
TLE-10
Name: _________________________________________ Grade/Section: _________
Date: ____________________________ Score: _____________

I. Multiple Choices
Directions. Choose the best answer and encircle the letter.

1. _________ are thin and flavor.

A. Clear Soups C. Thickened Soups
B. Soup base D. Broth
2. Which of the following is the base from which all clear soups are made?
A. Bouillon C. Consomme
B. Broth D. Bouillabase
3. The most craved kind of soup.
A. Vegetables soups C. Cream Soups
B. Purees D. None of the Above
4. It is removing all sediments so the soup is clear and sparkling.
A. Bouillon C. Broth
B. Clarifying D. Purees
5. The French word for mashed.
A. Bouillon C. Broth
B. Clarifying D. Purees
6. The finest white stock is extracted from________.
A. Chicken C. Veal
B. Beef D. Fish
7. Brown stock is from_________.
A. Brown vegetables C. Beef Bones
B. Fish Bones D. Chicken Bones
8. Chicken stock is usually __________.
A. Very pale C. Lightly brown
B. Pale Yellow D. Yellowish
9. Stock will be flavorful and nutritious if ____________.
A. It is simmered C. It is boiled
B. It is steamed D. It is mixed with some ingredients
10. Stocks when refrigerated usually lasts for ______________.
A. Two to three days C. Four to five days
B. Six to seven days D. Eight to ten days
11. Cooked to dry heat in an oven.
A. Baking C. Braising
B. Stewing D. Steaming
12. Cooked in a small amount of liquid in a closed container.
A. Baking C. Braising
B. Stewing D. Steaming
13. Drying is particularly important here in method of cooking.
A. Baking C. Braising
B. Stewing D. Steaming
14. Heat in the form of steam surrounding the food.
A. Baking C. Braising
B. Stewing D. Steaming
15. It requires the rapid movement of the cooking liquid.
A. Boiling C. Simmering
B. Grilling D. Poaching
16. It is cooking food quickly through radiated heat directed from above or below it.
A. Boiling C. Simmering
B. Grilling D. Poaching
17. These are foods items usually consumed every day.
A. Contract Items C. Purchasing
B. Perishable food D. Staple food
18. It involves providing an invoice or purchase order and quantifying each item by weighing and measuring.
A. Contract Items C. Purchasing
B. Perishable food D. Staple food
19. This type of food should be placed immediately in a frozen storage.
A. Contract Items C. Purchasing
B. Perishable food D. Staple food
20. These are food items which are used constantly in food preparation.
A. Contract Items C. Purchasing
B. Perishable food D. Staple food
21. This involves the checking and inspecting of food delivery.
A. Contract Items C. Purchasing
B. Perishable food D. Receiving
22. Anytime that food temperature is outside what is required, bacterial growth can occur.
A. Agree B. Disagree
23. Chill all ingredients for protein salads and potato salads before combining.
A. Agree B. Disagree
24. Quantifying recipes is the process explaining the sequence in food preparation.
A. Agree B. Disagree
25. To enlarge the recipe, divide the measurements of ingredients by weights
A. Agree B. Disagree

II- TRUE or FALSE

Directions. Write T if the statement is correct, F if the statement is incorrect.
26. Mise-en-place is a Greek word which means “everything in place”. F
27.To facilitate the flow of service, it is best to place a service cabinet or sideboard per area.
28. Chinawares must be placed in a glass ware rack. F
29. Have a list of items to be picked up and installed at the service station to make sure there’s left out. F
30. Glassware must be piled up by tens to avoid accidental breakage. F
31. A good sauce adds flavor to the food served such as meat, poultry, vegetables and pasta.
32. Soup are usually served after of the meal and sometimes considered a desert. F
33. Use hot water form making stock. F
34. Straining is considered “gentle cooking”. F
35. Brown stock is made from chicken bones. F.
36. The dry heat method plays a major role in the cooking of poultry and tender cuts of meat
37. Mutton is the traditional meat served on Ester Sunday in France. F
38. Lamb is the meat of adult sheep. F
 39. When an animal is butchered, it is first separated into a number of large sections called the Primal cuts.
40. The risk of food-borne illness linked with meat products is very high.
41. Fish and shellfish are the two distinct groups of seafood.
42. Fish and shellfish deteriorate fast hence proper storage through freezing is not needed.F
43. Fish with more than 3 percent fat are considered lean and their flesh is almost white in color and mild tasting.
44. The environment affects the shape of a fish’s body.
45. The scales on a fish act as a barrier that prevents too much water from being absorbed.
46. Cooking with vegetables in season has no benefits. F
47. Different vegetables demand same storage procedure and requirements.
48. Legumes are a simple dried fruit contained in a long pod opens along seam on two sides.
49. The myriad of vegetables eaten today once grew in the wild and were cultivated by same cultures. F
50. Mushrooms belong to the fungi family.

……………………….GOOD LUCK AND GOD BLESS😊

Prepared by:

TEOTIMO C. DORADO JR.

Subject Teachers

Noted by:
HAYDITO P. BUENAVENTE
Asst. School Principal
SOCCORO V. DELAROSA, Ed. D
School Principal

Approved by:

LEAH MOORE – MANGADA

SchoolPresident