3rd Quarter Review Final

3rd Quarter Review Final

10th Grade

40 Qs

quiz-placeholder

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3rd Quarter Review Final

3rd Quarter Review Final

Assessment

Quiz

Other

10th Grade

Easy

Created by

Patpat Villa

Used 24+ times

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40 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What can we substitute for butter?

lard

sugar

oil

margarine

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

If your sauce or soup is way too thick, what should you do?

add flour or other thickening agents.

add liquid ingredients such as water or stocks.

add butter to enhance the flavor of sauce.

add spices and herbs to the mixture.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

To avoid discarding sauces, which of the following is the best thing to do?

make enough quantity of the sauce for serving.

make enough sauce for days of food service.

use excess sauce from previous food service.

store excess sauces in the refrigerator.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

It is not advisable to place hot stocks in the fridge becauce ____________.

Stocks or soups will not cool down sufficiently.

Stocks or soups will not have time to absorb flavors.

Stocks or soups will continue to cook from residual heat.

Stocks or soups will continue to thicken and concentrate.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The best way to cool down hot stocks.

Place hot stock pot in an ice bath until lukewarm not exceed 1 hour.

Place hot stock pot in front of an electric fan or air conditioner.

Place hot stock pot in an ice bath until it is no longer warm.

Place hot stock pot in counter and let cool down itself.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Slaughtered poultry with head, feet, blood, feathers, and internal organs removed

Dressed Chicken

Drawn Chicken

Live Chicken

Whole Chicken

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Poultry in which the parts such as wings, breast, thighs, or drumsticks which have been separately packed in a single container and frozen or chilled.

Whole Cut

Drawn

Choice Cuts

Halves

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