Grade 10-Cookery

What classification of shellfish has segmented shells and jointed legs?

• Mollusks

• Cephalopods

• Crustaceans

• Echinoderm

What does term Jardinière refers to?

• Bouquet of vegetables

• Spring vegetables

• Garden vegetables

• Braised lettuce

Why limp vegetables should be soaked briefly in cold water?

• To eliminate insects

• To prevent loss of flavor

• To restore crispness

• To prevent loss of nutrient

It is a small circular white spot on the surface of an egg yolk.

• Chalazae

• Bloom

• Germinal disc

• Air cell

Which of these is the effect of acid in chlorophyll when prolonged cooking?

• Olive green

• Light Green

• Color Faded

• Dark Green

How many colors are suggested when plating to make it balance?

• One to two

• Two to three

• Three to four

• Four to five

Fish can be cooked in different ways. Which of these is the reason why fish is cooked?

• To make it more palatable

• To retain nutritive value

• To reduce water content

• To improve the texture

This problem is usually encountered in starch cookery when using acid ingredients such as lemon

or vinegar.

• Scorching

• Skin formation

• Thinning of Gel

• Weak Gelling

A French term that is used to describe vegetables that have been cut into thin slices with shapes that correspond best to the shape of the vegetable.

• Rondelle

• Paysanne

• Chiffonade

• Julienne

Responsible for red and blue to violet pigments (beets) tube, eggplants.

• Anthoxanthin

• Anthocyanins

• Carotenoid

• Lycopene