TRINITAS COLLEGE

Pantoc,City of Meycauayan, Bulacan

S. Y. 2023-2024

Long Test in COOKERY 10

Third Quarter

Name: ________________________________________ Scores: _______________/30

Section: __________________________________ Teacher: Alice Lyddelle Caragay

I. Directions: Identity what is being asked on the following question.

1. These are the based-on stocks added in other ingredients for variety of flavor, consistency, appearance
and aroma.
2. They are soup based on a clear, unthicken broth or stock.
3. There are soup thicken with roux, beurre manie, liaison or other thickening agents, plus milk, or cream.
4. Vegetable soups thickened with starch.
5. These are thickened soups made from shellfish.
6. These are hearty soups made from fish, shellfish and vegetables usually contains milk and potatoes.
7. Soup thickened with egg, butter and cream.
8. It is a simple clear soup without solid ingredients.
9. A cleared seasoned stocks or broth with the addition of one or more vegetables, meat, or poultry.
10. A rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.

II. Classify the following soups either CLEAR SOUP or THICK SOUP.
1.
2. Cream soups 7. Broth and Bouillon
3. Purees 8. Vegetable soups
4. Bisques 9. Consomme’
5. Chowders 10. Mushroom soup
6. Veloutes 11. Sopas

III. DIRECTION: Identify the different kinds of spices and season.

TRINITAS COLLEGE
Pantoc,City of Meycauayan, Bulacan
S. Y. 2023-2024