Reviewer

in
Cookery 10
1. Why boiling causes cloudiness in
soup?
a. Because of the dirt of the meat.
b. Because of over boiling of the ingredients
c. Because of the agitation of the ingredients.
d. Because its normal in all kinds of soups.
1. Why boiling causes cloudiness in
soup?
a. Because of the dirt of the meat.
b. Because of over boiling of the ingredients
c. Because of the agitation of the ingredients.
d. Because its normal in all kinds of soups.
2. In preparing soup, which principle
stated that you should cut vegetable to
appropriate size for the type of stock?

a. First Principle
B. Second Principle
b. Third Principle
d. Fourth Principle
2. In preparing soup, which principle
stated that you should cut vegetable to
appropriate size for the type of stock?

a. First Principle
B. Second Principle
b. Third Principle
d. Fourth Principle
3. Which of the following is the BEST
ingredients for cream soup?
a.egg,butter and cream
b. egg ,butter and puree
c.cream,puree and butter
d. flour, water and cream
3. Which of the following is the BEST
ingredients for cream soup?
a.egg,butter and cream
b. egg ,butter and puree
c.cream,puree and butter
d. flour, water and cream
4. These are thickened soups made from
shellfish.

a.cream soup
b. purees
c. bisques
d. chowder
4. These are thickened soups made from
shellfish.

a.cream soup
b. purees
c. bisques
d. chowder
5. These are based on stocks added with
other ingredients for variety of flavor,
consistency, appearance and aroma.
a. Sauces
b. Stocks
c. Soups
d. Secret ingredients
5. These are based on stocks added with
other ingredients for variety of flavor,
consistency, appearance and aroma.
a. Sauces
b. Stocks
c. Soups
d. Secret ingredients
6. Choose the BEST reason why is it
important to follow the guidelines in
producing different kinds of stocks?
a. Because that is what written in the module so
we need to follow it.
b. Because it can save ingredients, time and
effort.
c. To make the stocks more delicious.
d. To have a better grade in performance task.
6. Choose the BEST reason why is it
important to follow the guidelines in
producing different kinds of stocks?
a. Because that is what written in the module so
we need to follow it.
b. Because it can save ingredients, time and
effort.
c. To make the stocks more delicious.
d. To have a better grade in performance task.
 7. Why white stocks require longer time
of cooking than brown stocks?
a.Because the veal used in brown stocks are
already pre-cook from the oven.
b. Because the veal in brown stock is more
tender.
c. Because white stocks meat has a bone.
d. Because the meat of white stocks came from
matured cow.
 7. Why white stocks require longer time of
cooking than brown stocks?
a. Because the veal used in brown stocks are
already pre-cook from the oven.
b. Because the veal in brown stock is more
tender.
c. Because white stocks meat has a bone.
d. Because the meat of white stocks came from
matured cow.
 8. Why stock ingredients are boiled
starting with cold water?
a. Because this promotes the extraction of
protein which may be sealed in by hot water.
b. So that ingredients can soaked first.
c. Because stocks are simmered gently, with
small bubbles at the bottom but not breaking
at the surface.
d. Because it is written in the guidelines so you
have to follow it.
 8. Why stock ingredients are boiled
starting with cold water?
a. Because this promotes the extraction of
protein which may be sealed in by hot water.
b. So that ingredients can soaked first.
c. Because stocks are simmered gently, with
small bubbles at the bottom but not breaking
at the surface.
d. Because it is written in the guidelines so you
have to follow it.
9. This is the French term for the combination of coarsely chopped
onions, carrots and celery used to flavor stocks.

a.Bouquet Garni
b.Velouté
c. Roux
d.Mirepoix
9. This is the French term for the combination of coarsely chopped
onions, carrots and celery used to flavor stocks.

a.Bouquet Garni
b.Velouté
c. Roux
d.Mirepoix
 10. These are among the most basic
preparations found in professional
kitchen.
a.sauces
b.soups
c.stocks
d.secret ingredients
 10. These are among the most basic
preparations found in professional
kitchen.
a.sauces
b.soups
c.stocks
d.secret ingredients
11. This is cooked mixture of equal
parts by weight of fat and starch.
a.rooh
b.roux
c. ruox
d. ruh
11. This is cooked mixture of equal parts by
weight of fat and starch.

a.rooh
b.roux
c. ruox
d. ruh
12. What is the principal starch used in
thickening sauce?
a.cassava starch
b.corn starch
c. rice
d. flour
12. What is the principal starch used in
thickening sauce?
a. cassava starch
b. corn starch
c. rice
d. flour
13. This variety of sauces is cooked
ahead of time, then cooled covered, and
placed in the refrigerator to chill.
a. hot sauces
b. special sauce
c. cold sauces
d. spicy sauce
13. This variety of sauces is cooked
ahead of time, then cooled covered, and
placed in the refrigerator to chill.
a. hot sauces
b. special sauce
c. cold sauces
d. spicy sauce
14. Which of the following is a variety of
sauces is made just before they are to be
used?
a. hot sauces
b. special sauce
c. cold sauces
d. spicy sauce
14. Which of the following is a variety of
sauces is made just before they are to be
used?
a. hot sauces
b. special sauce
c. cold sauces
d. spicy sauce
15. Which of the following is NOT true
about sauce?
a. It adds moistness, flavor, richness,
appearance and appeal.
b. It enhances the taste of the food.
c. It can be added in all types of foods.
d. It is a flavorful liquid usually thickened
that is used to season.
15. Which of the following is NOT true
about sauce?
a. It adds moistness, flavor, richness,
appearance and appeal.
b. It enhances the taste of the food.
c. It can be added in all types of foods.
d. It is a flavorful liquid usually thickened
that is used to season.
 16. Which among the classification of
sauces required emulsion of ingredients?

a. Hollandaise sauce
b. Tomato sauce
c. Velouté sauce
d. White sauce
 16. Which among the classification of
sauces required emulsion of ingredients?

a. Hollandaise sauce
b. Tomato sauce
c. Velouté sauce
d. White sauce
17. What classification of sauces is the
brown roux-based sauce made with
margarine or butter, flavor and brown
stock?
a. Hollandaise sauce
b. Tomato sauce
c. Velouté sauce
d. Espagnole sauce
17. What classification of sauces is the
brown roux-based sauce made with
margarine or butter, flavor and brown
stock?
a. Hollandaise sauce
b. Tomato sauce
c. Velouté sauce
d. Espagnole sauce
17. Which of the following is NOT included in
evaluating the general appearance of soup?
a. Attractiveness and appealing to
appetite
b. Pleasing and good color combination
c. Ingredients cooked just right
d. Highly nutritious
18. Which of the following is NOT included in
evaluating the general appearance of soup?
a. Attractiveness and appealing to
appetite
b. Pleasing and good color combination
c. Ingredients cooked just right
d. Highly nutritious
19. This is typically an evaluation tool or set of
guidelines used to promote the consistent
application of learning expectations, learning
objectives, or learning standards in the
classroom.

a.rubrics
b.criteria
c. mechanics
d. indicators
19. This is typically an evaluation tool or set of
guidelines used to promote the consistent
application of learning expectations, learning
objectives, or learning standards in the
classroom.

a.rubrics
b.criteria
c. mechanics
d. indicators
20. Is it really important to cut vegetable to
appropriate size for each type of stock?
Why?
a. No, just cook the way it is.
b. Maybe, it depends on the person who prepare the
stocks.
c. Not necessary, sometimes its ok to cut vegetable in
different sizes so it can have a design in plating.
d. Yes, because each stock has different cooking time and
the sizes of vegetables can affect the appearance and taste
of the stock.
20. Is it really important to cut vegetable to
appropriate size for each type of stock?
Why?
a. No, just cook the way it is.
b. Maybe, it depends on the person who prepare the
stocks.
c. Not necessary, sometimes its ok to cut vegetable in
different sizes so it can have a design in plating.
d. Yes, because each stock has different cooking time and
the sizes of vegetables can affect the appearance and
taste of the stock.
21. The following are the different ways to maintain the optimum
quality and freshness of stock, sauces and soups EXCEPT_______.

a. Following the guidelines or principles in

preparing the stocks, soups and sauces.
b. Using fresh ingredients for stocks, soups and
sauces.
c. Using the correct measurements of each
ingredients for stocks, soups and sauces.
d. Using expensive ingredients and tools in
preparing stocks, soups and sauces.
21. The following are the different ways to maintain the optimum
quality and freshness of stock, sauces and soups EXCEPT_______.

a. Following the guidelines or principles in

preparing the stocks, soups and sauces.
b. Using fresh ingredients for stocks, soups and
sauces.
c. Using the correct measurements of each
ingredients for stocks, soups and sauces.
d. Using expensive ingredients and tools in
preparing stocks, soups and sauces.
22. The nourishing element is the most important ingredients and also provide a
good quality for the stocks. Which of the following is NOT a nourishing element?

a. fresh bones
b. Vegetables
c. meat trimmings
d. spices and seasonings
22. The nourishing element is the most important ingredients and also provide a
good quality for the stocks. Which of the following is NOT a nourishing element?

a. fresh bones
b. Vegetables
c. meat trimmings
d. spices and seasonings
23. Mikayla is a Culinary Arts students. She was assigned to
demonstrate how to make a hollandaise sauce next meeting. To
make it perfect, she practices first the procedure in their house but
unexpectedly, the emulsion breaks, and the streaks of liquid butter
instead of a uniformly creamy sauce. It usually happens because of
an issue with temperature, or too little or too much whisking. What
she will do to fix the problem?

a. Nothing she can do to fix the problem. Just replace the ingredients and repeat
the process.
b. Put in low medium heat and continue to whisk the ingredients.
c. Pull out a new bowl, separate one egg and add the yolk only to the new bowl,
then slowly pour in the broken sauce while whisking vigorously.
d. If your simmered gravy is too thin, make a small batch of roux in a separate
pan before adding to the thin gravy.
23. Mikayla is a Culinary Arts students. She was assigned to
demonstrate how to make a hollandaise sauce next meeting. To
make it perfect, she practices first the procedure in their house but
unexpectedly, the emulsion breaks, and the streaks of liquid butter
instead of a uniformly creamy sauce. It usually happens because of
an issue with temperature, or too little or too much whisking. What
she will do to fix the problem?

a. Nothing she can do to fix the problem. Just replace the ingredients and repeat
the process.
b. Put in low medium heat and continue to whisk the ingredients.
c. Pull out a new bowl, separate one egg and add the yolk only to the new bowl,
then slowly pour in the broken sauce while whisking vigorously.
d. If your simmered gravy is too thin, make a small batch of roux in a separate
pan before adding to the thin gravy.
24. What method are you going to apply if
the gravy is too thick or just plain gummy?

a. Used expensive fats.

b. Whisk thoroughly.
c. Used vegetable oil rather than
clarified butter.
d. just add liquid.
24. What method are you going to apply if
the gravy is too thick or just plain gummy?
a. Used expensive fats.
b. Whisk thoroughly.
c. Used vegetable oil rather than
clarified butter.
d. just add liquid.
25. The following are the common
problems in sauce making
EXCEPT__________.

a. melting
b. oiling-off
c. discarding
d. syneresis
25. The following are the common problems
in sauce making EXCEPT__________.

a. melting
b. oiling-off
c. discarding
d. syneresis
26. Your class have a performance task in preparing sauce required for menu items. She/
He instructed the class to evaluate the finish products of each groups. How are you going
to evaluate their sauces?

a. Find where is your friends output so that you can give them a
higher grade.
b. Be with groups who provided more sauces so you can ask for
take-out afterwards.
c. By evaluating the food cost, the cheaper the better even the
consistency is not okay.
d.By using rubric that evaluate the right consistency, flavor and
appearance of the sauces.
26. Your class have a performance task in preparing sauce required for menu items. She/
He instructed the class to evaluate the finish products of each groups. How are you going
to evaluate their sauces?

a. Find where is your friends output so that you can give them a
higher grade.
b. Be with groups who provided more sauces so you can ask for
take-out afterwards.
c. By evaluating the food cost, the cheaper the better even the
consistency is not okay.
d.By using rubric that evaluate the right consistency, flavor and
appearance of the sauces.
27.You are going to make a roux but you are
lack of budget in buying butter, which of the
following fats is the best alternative and why?
a. Margarine, because aside from its lower cost, it is
healthier than the butter.
b. Animal fat, because it is the healthiest among all
kinds of fats.
c. Vegetable oil, because you can reuse the cooking
oil in your house.
d. No other alternative, just use butter.
27.You are going to make a roux but you are
lack of budget in buying butter, which of the
following fats is the best alternative and why?
a. Margarine, because aside from its lower cost, it is
healthier than the butter.
b. Animal fat, because it is the healthiest among all
kinds of fats.
c. Vegetable oil, because you can reuse the cooking
oil in your house.
d. No other alternative, just use butter.
28. This must be cooked so that the
sauce so that the sauce does not have
a raw taste of flour.
a. roux
b. slurry
c. sauce
d. gravy
28. This must be cooked so that the
sauce so that the sauce does not have
a raw taste of flour.
a. roux
b. slurry
c. sauce
d. gravy
29. Why lumping in starch occurs?
a. Because you didn’t add water.
b. Because the fats used is not butter.
c. Because the starch outside of the lump
quickly gelatinize.
d. Because of the poor starch used.
29. Why lumping in starch occurs?
a. Because you didn’t add water.
b. Because the fats used is not butter.
c. Because the starch outside of the lump
quickly gelatinize.
d. Because of the poor starch used.
30. Which of the following fats is
considered as the first choice in sauce
making that can give a quality output?
a. Margarine- because of its lowest cause.
b. Animal fats- because it is unique.
c. Vegetable oil- because it is available at
home,
d. Butter- because it results to finest flavor
and adds flavors.
30. Which of the following fats is
considered as the first choice in sauce
making that can give a quality output?
a. Margarine- because of its lowest cause.
b. Animal fats- because it is unique.
c. Vegetable oil- because it is available at
home,
d. Butter- because it results to finest flavor
and adds flavors.
31. The following are the common causes
of food contamination and food spoilage
EXCEPT_________.
a. Failure to properly refrigerate food.
b. Failure to thoroughly heat or cook food.
c. Infected workers because of poor personal
hygiene practices.
d. Food prepared an hour before they are
served.
31. The following are the common causes
of food contamination and food spoilage
EXCEPT_________.
a. Failure to properly refrigerate food.
b. Failure to thoroughly heat or cook food.
c. Infected workers because of poor personal
hygiene practices.
d. Food prepared an hour before they are
served.
32. Why cooked poultry should be eaten
immediately or refrigerated if not
consumed?
a. So that the visitors can’t ask for takeout.
b. Because of its susceptibility to microbial
growth.
c. Because it is a bad habit not to waste the
food.
d. Because it is poultry is expensive so must eat
that immediately.
32. Why cooked poultry should be eaten
immediately or refrigerated if not
consumed?
a. So that the visitors can’t ask for takeout.
b. Because of its susceptibility to microbial
growth.
c. Because it is a bad habit not to waste the
food.
d. Because it is poultry is expensive so must eat
that immediately.
33. Aling Leony’s grandchildren are requesting for homemade
chicken fillet for dinner. Which of the following cut is more
applicable to use in chicken fillet that make her life easier?

a. breast quarter
b. split-breast without back
c. split breast
d. boneless skinless breast
33. Aling Leony’s grandchildren are requesting for homemade
chicken fillet for dinner. Which of the following cut is more
applicable to use in chicken fillet that make her life easier?

a. breast quarter
b. split-breast without back
c. split breast
d. boneless skinless breast
34. These are poultry parts such as wings, breast, thighs, or drumsticks which
have been separately packed in a single container and frozen or chilled.

a. ready-to-cook
b. whole live chicken
c. dressed chicken
d. drawn chicken
34. These are poultry parts such as wings, breast, thighs, or drumsticks which
have been separately packed in a single container and frozen or chilled.

a. ready-to-cook
b. whole live chicken
c. dressed chicken
d. drawn chicken
35. You are going to evaluate the finish product the cooking
contest in your barangay. Which of the following will you
eliminate in evaluating the finish products?

a. general appearance
b. nutritional value
c. costing
d. palatability
35. You are going to evaluate the finish product the cooking
contest in your barangay. Which of the following will you
eliminate in evaluating the finish products?

a. general appearance
b. nutritional value
c. costing
d. palatability
36. This is the process where water or other
liquid back into a dried or dehydrated
whole food or powder.
a. reconstitution
b. alteration
c. substitution
d. gelatinization
36. This is the process where water or other
liquid back into a dried or dehydrated
whole food or powder.
a. reconstitution
b. alteration
c. substitution
d. gelatinization
37.Which of the following is the safe steps
in food handling, cooking and storage to
prevent foodborne illnesses?

a. Clean,separate,chill,cook
b. Clean,separate,cook,chill
c. cook,chill,separate,clean
d. separate,clean,chill,cook
37.Which of the following is the safe steps
in food handling, cooking and storage to
prevent foodborne illnesses?

a. Clean,separate,chill,cook
b. Clean,separate,cook,chill
c. cook,chill,separate,clean
d. separate,clean,chill,cook
38.What is the required temperature of
freezer in storing meat like poultry?

a.0 F
o

b.b. 2 F
o

c.1 F
o

d.3 F
o
38.What is the required temperature of
freezer in storing meat like poultry?

a.0 F
o

b.b. 2 F
o

c.1 F
o

d.3 F
o
39. What is the required temperature of
refrigerator in storing meat like poultry?

a. 40 F
o

b. 60 F
o

c. 50 F
o

d. 70 F
o
39. What is the required temperature of
refrigerator in storing meat like poultry?

a. 40 F
o

b. 60 F
o

c. 50 F
o

d. 70 F
o
40. This refers to the art of arranging, decorating, and
presenting food in a way that improves its aesthetic appeal to
the diner when served.

a. garnishing
b. plating
c. accompaniment
d. designing
40. This refers to the art of arranging, decorating, and
presenting food in a way that improves its aesthetic appeal to
the diner when served.

a. garnishing
b. plating
c. accompaniment
d. designing
41. Which of the following is not a service
utensil?

a. tongs
b. large spoon
c. carving spoons
d. glass with cover
41. Which of the following is not a service
utensil?

a. tongs
b. large spoon
c. carving spoons
d. glass with cover
42. The following are the common causes of food
contamination and food spoilage EXCEPT_________.

a. Failure to properly refrigerate food.

b. Failure to thoroughly heat or cook food.
c. Infected workers because of poor personal
hygiene practices.
d. Food prepared an hour before they are
served.
42. The following are the common causes of food
contamination and food spoilage EXCEPT_________.

a. Failure to properly refrigerate food.

b. Failure to thoroughly heat or cook food.
c. Infected workers because of poor personal
hygiene practices.
d. Food prepared an hour before they are
served.
43. Why cooked poultry should be eaten immediately or
refrigerated if not consumed?

a. So that the visitors can’t ask for takeout.

b. Because of its susceptibility to microbial
growth.
c. Because it is a bad habit not to waste the
food.
d. Because it is poultry is expensive so must
eat that immediately.
43. Why cooked poultry should be eaten immediately or
refrigerated if not consumed?

a. So that the visitors can’t ask for takeout.

b. Because of its susceptibility to microbial
growth.
c. Because it is a bad habit not to waste the
food.
d. Because it is poultry is expensive so must
eat that immediately.
44. Your mother asked you to go the market to buy a
dressed chicken. Which of the following should you
consider in choosing the right quality of dressed
chicken?
a. Their head, feet and viscera are still intact, they are clean,
well fleshed and they have moderate fat coverings.
b. It has clear eyes, fine and soft feet, the bone at the tip of
the breast is soft in younger chicken and thick in older one.
c. Several pieces of a single poultry part are usually packed
in one carton, wrapped and chilled or frozen.
d. The skin is smooth and yellow in color, the breast is plump,
the thighs are well-developed, it has no objectionable odor, it
is heavy and the skin is not watery.
44. Your mother asked you to go the market to buy a
dressed chicken. Which of the following should you
consider in choosing the right quality of dressed
chicken?
a. Their head, feet and viscera are still intact, they are clean,
well fleshed and they have moderate fat coverings.
b. It has clear eyes, fine and soft feet, the bone at the tip of
the breast is soft in younger chicken and thick in older one.
c. Several pieces of a single poultry part are usually packed
in one carton, wrapped and chilled or frozen.
d. The skin is smooth and yellow in color, the breast is plump,
the thighs are well-developed, it has no objectionable odor, it
is heavy and the skin is not watery.
45. You and your friends have a group project in your
house. You all decided to order food in a fast food
restaurant instead of cooking which will consume your
time. The restaurant only offers 8-piece chicken cuts. Which
of the following is the combinations of 8-piece chicken cuts?

a. 2 breast halves with ribs and back portion, 2 wings, 2 thighs

with back portion, 2 drumsticks
b. 2 skinless breast, 2 wing mild-section, 2 thighs, 2 necks
c. 2 gizzard, 2 split breast, 2 breast quarters, 2 whole chicken legs
d. 2 halves, 2 split breasts without back, 2 skinless breast, 2
thighs
45. You and your friends have a group project in your
house. You all decided to order food in a fast food
restaurant instead of cooking which will consume your
time. The restaurant only offers 8-piece chicken cuts. Which
of the following is the combinations of 8-piece chicken cuts?
a. 2 breast halves with ribs and back portion, 2 wings, 2
thighs with back portion, 2 drumsticks
b. 2 skinless breast, 2 wing mild-section, 2 thighs, 2 necks
c. 2 gizzard, 2 split breast, 2 breast quarters, 2 whole chicken
legs
d. 2 halves, 2 split breasts without back, 2 skinless breast, 2
thighs