REVIEW TEST IN TLE

(COOKERY 10)
DIRECTION: Read the questions or statements properly and carefully select the letter of your answer.
1. What is a liquid, cream or semi-solid food served on or used in preparing other foods?
A. Stock B. Sauce C. Soup D. Broth
2. Mother made a stock using a mirepoix. What vegetable’/s will she use in preparing mirepoix?
I. Celery II. Garlic III. Carrots IV. Onion
A. I & II B. II & III C. I, II & III D. I, III & IV
3. Which poultry cuts is split from front to back through the backbone?
A. Breast quarters B. Whole C. Split breast D. Halves
4. The viscera that is wished to be removed by the customer in number 6 pertains to ____.

I. Liver II. Intestine III. Feather IV. Feet

A. I & II B. II & III C. III & IV D. All are correct
5. Via told the vendor to remove the viscera of the chicken. What preparation of poultry she wants to do?
A. Deboning B. Scalding C. Evisceration D. Slaughtering
6. All ingredients below helps dissolve connective tissues and extract flavor from bones, except ____.
A. Lemon B. Vinegar C. Ginger D. Tomato
7. The caterer serves the main dish with a piece of mojos on the same plate. The mojos is a kind of ____.
A. Appetizer B. Garnish C. Sauce D. Side dish
8. What preparation of poultry should I do with a whole chicken in the fridge, and I need to prepare a chicken fillet?
A. Defeathering B. Scalding C. Evisceration D. Deboning
9. Which French word best describes the stock, which means bottom, ground or base.
A. Fund D’Cuisine B. Fan De Cusene C. Fan Da Queen D. Fond de Cuisine
10. What do you call to a flavorful liquid and known as an upgrade of stock?
A. Broth B. Water C. Soup D. Dessert
11. In plating/presenting food the types of service should be considered. Which of the following belongs to those
factors in choosing the service wares.
A. Height B. Color C. Brand D. All of the above
12. The chef and present and plate a food dish using a canvass. A canvass is _____.
A. Bowl B. Tray C. Table D. Plate
13. One of the rule in serving food is listed below except ____.
A. Serve hot foods when still hot. C. Cold foods are served cold.
B. A nesting bowl is served with the hot food. D. Check the hotness and coldness of food using food thermometer.
14. When roux is added to a stock, combined with vegetable and meat. It is now called as ____
A. Salad B. Stock C. Soup D. Sauce
15. Ara thawed the pork before she fried it, meanwhile Bella came home with lechon roll. Ara can refreeze the meat.
A. False B. Maybe C. None of the above D. True
16. Seasoning and spices is widely used in preparing stocks for what reason?
A. It’s an optional ingredient C. To double the volume
B. To add color D. To enhance the taste and flavor
17. A thickened soup made from shellfish.
A. Bisque B. Bouillon C. Consommé D. Broth
18. This is important to apply to produce a smooth, lump free sauce.
A. Deglazing B. Reduction C. Seasoning D. Straining
19. A cold sauce is my favorite dip. When is the best time to serve it?
A. After placing the refrigerator C. Right after cooking the sauce.
B. Fresh from the pan D. When cooled down.
20. Which of the following is an example of hot sauce?
A. Teriyaki sauce B. Garlic Mayonnaise C. Mustard Tarragon D. Pan Gravy
21. Scarlette told us to prepare a soup. We made use of one strong and clear broth or stock. This is made by
combining lean chopped meat, egg whites, mirepoix, herbs and spices and acidic ingredient. What classification
of soup does she would like us to do?
A. Clear B. Dessert C. Thick D. None of the above
22. The combination of the said ingredients in #21 is known as ______.
A. Broth B. Clarification C. Stock D. All of the above
23. Which of the following is the easiest to prepare?
A. Brown stock B. Fish stock C. Vegetable stock D. White stock
DIRECTION. Choose the correct ingredients to make each sauce.

A. Butter + milk + roux C. Butter + roux + chicken stock

B. Tomato blend + stock D. Butter + roux + brown stock E. Butter + egg + lemon

24. Velouté Sauce

25. Tomato Sauce
26. Brown Sauce
27. Bechamel Sauce
28. Hollandaise Sauce

DIRECTION. Sequencing events. Number each according to which should come first (1) to the last (4) step or procedure.
A.
___ Prepare the roux.
___ Put the spices and seasonings.
___ Add the brown stock.
___ Melt the butter on the pan.

B. Analyze the figure below of deboning a chicken. Arrange the following using 1 as the first and 8 as
the last.

Prepared by:
M.B. GUEVARRA
Teacher, TLE 10

• “You don’t have to be great to start. But you must start to be great.”
• “You have three choices: give up, give in or give it everything you have got.”