TLE 10 - 2nd Quarter Pre-Assessment

1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the different food stuffs have been simmered?

• glaze

• sauce

• stock

• water

Among the different types of stock, which one is the easiest to prepare?

• brown stock

• fish stock

• prawn stock

• vegetable stock

As a rule, which should not be added to the stock because it causes saltiness?

• MSG

• salt

• spices

• sugar

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?

• aromatic flavoring

• garlic

• ginger

• smoke

Which of the following is not a thickening agent?

• flour

• grain

• rice

• salt

Which of the four basic sauces whose basic ingredient is milk is thickened with flour enriched with butter?

• Hollandaise sauce

• Savory butter

• Veloute Sauce

• White Sauce

Which among the four basic sauces has a chief ingredient of chicken broth thickened with flour and enriched with butter seasoning?

• Hollandaise sauce

• Savory butter

• Veloute sauce

• White sauce

Which of the four basic sauces has three basic ingredients like butter, egg yolk, and lemon juice with seasoning for accent?

• Hollandaise sauce

• Savory butter

• Veloute sauce

• White sauce

Which of the four basic sauces has a basic ingredient like butter that is creamed and blended with other ingredients to give individual flavor?

• Hollandaise sauce

• Savory butter

• Veloute sauce

• White sauce

Which of the following is not a thickening agent?

• dairy cream

• egg

• flour

• spice