MASTER’S

VINEYARD
ACADEMY
NAME: ___________________________GRADE AND SECTION: ___________SCORE: _____
GENERAL DIRECTION:
 Read and analyze each statement carefully. And choose the best answer.
 Use black ball pen to answer each questions.
 Avoid any type of erasures.
I. Directions: Read the following questions carefully and choose the letter that best
describes the statement.

1. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock C. prawn stock
B. ham stock D. white stock

2. What kind of stock uses fish as its main ingredient?

A. brown stock C. glace viande
B. fish stock D. ham stock
3. What stock uses chicken bone as its main ingredient?
A. fish stock C. prawn stock
B. ham stock D. chicken stock

4. Among the different types of stock, which one is the easiest to prepare?
A. brown stock C. white stock
B. fish stock D. vegetable stock

5. Mrs. Sante will be having visitors for dinner. If she will prepare stock for their dinner,
which of the following flavoring agents will she use to give aroma to the stock?
A. aromatic flavoring C. ginger
B. garlic D. smoke

6. What makes the stock tasty and appetizing?

A. appearance C. ingredients
B. color D. smell

7. Which of the following is a clear soup?

A. bisques C. cream
B. bouillon D. puree
8. Which of the following examples is a thick soup?
A. bisques C. consommé
B. bouillon D. fruit

9. Which of the following is not a thickening agent?

A. flour C. rice
B. grain D. salt

10. Which of the four basic sauces whose basic ingredient is milk is thickened with flour
enriched with butter?
A. Hollandaise sauce C. veloute sauce
B. savory butter D. white sauce

II Direction: Identify the following if it is Clear soup or Thick Soup.

__________1. Cream soups __________6. Purees

__________2. Chowders __________7. Veloute’
__________3. Chicken soup __________8. Bulalo
__________4. Mami __________9. Beef pares
__________5. Batchoy __________10. Crab and corn

III Direction: Give the missing ingredients.

Veloute 1 Veil 2
Hollandaise Lemon juice 3 cayenne.
tomato 4 5 roux
Espagnole stock 6 7
Roux 8 9 N/A
Bechamel Roux 10 N/A

IV: Direction: Give the uses of different poultry.

Chicken 1, 2
Duck 3, 4 ,5
Turkey 6
Goose 7, 8, 9
Pigeon 10
I. Direction. Make a Recipe
CREAM OF POTATO SOUP
1-5 ingredients
6-10 Procedure
INGREDIENTS PROCEDURES

III. Direction: Answer the following Questions.

1-5. How would you know if the soup is thick or clear soup?
6-10 Do you think Mirepoix Technique is useful in making stock, soup and sauces?
Why and How?

Prepared By:

MR. RALPH JAYSON DE LEON NAÑOS

TLE/ICT Teacher