Cookery 10 - 3rd Quarter

Cookery 10 - 3rd Quarter

10th Grade

5 Qs

quiz-placeholder

Similar activities

EVALUATION

EVALUATION

10th Grade

10 Qs

10- MASIGASIG- CLASSIFICATION OF STOCKS

10- MASIGASIG- CLASSIFICATION OF STOCKS

10th Grade

5 Qs

PRE-TEST - COOKERY - GRADE 10 - Tuesday

PRE-TEST - COOKERY - GRADE 10 - Tuesday

10th Grade

5 Qs

Types of Stocks

Types of Stocks

10th Grade

5 Qs

Culinary #6

Culinary #6

1st Grade - University

10 Qs

Stocks

Stocks

10th Grade

10 Qs

Principles of Preparing Stocks

Principles of Preparing Stocks

10th Grade

10 Qs

Pre- Test for Third Quarter- week 1

Pre- Test for Third Quarter- week 1

7th - 10th Grade

10 Qs

Cookery 10 - 3rd Quarter

Cookery 10 - 3rd Quarter

Assessment

Quiz

Other

10th Grade

Medium

Created by

Emelie Abedes

Used 14+ times

FREE Resource

5 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What classification of stock is made from beef or veal bones that have been browned in an oven?

Chicken (white) stock

White stock

Brown stock

Fish stock

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

It is made from beef or veal bones.

Fish stock

Vegetable stock

White stock

Brown stock

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Made from fish bones and trimmings left over after filleting, and simmer along with a mirepoix.

Chicken (white) stock

White stock

Brown stock

Fish stock

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What classification of stock that is the lightest of stocks and therefore generally not used for sauces?

Fish stock

Vegetable stock

White stock

Brown stock

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What ingredient in preparing the stocks that is used to determine the kind of stock?

Bones

Meat

Mirepoix

Acid product