3rd PT

As a chief of a fine dining restaurant, Cyra 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

Which of the following stocks uses veal bone as its main ingredient?

• Brown Stock    

• Ham Stock

• Prawn Stock

• A.    White Stock

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

• Brown Stock

• Bouillon Stock

• White Stock

• Vegetable Stock

As a rule, which should not be added to the stock ?

• MSG

• Salt

• Spices

• Sugar

Which of the following is clear soup?

• Bisques

• Bouillon

• Cream

• Puree

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

• Hollandaise Sauce

• savory Butter

• Veloute Sauce

• White Sauce

Which of the following is not a thickening agent?

• Flour

• Grain

• Rice

• Spices

What do you call birds that are hunted for food?

• Game

• Livestock

• Poultry

• Swine

Which of the following poultry originated from China and its noted for its tender and flavorful meat?

• Chicken

• Duck

• Peking Duck

• Goose

Poultry is composed of different parts. To which of the following does gizzard, heart, kidneys and liver belong?

• Dark Meat

• White Meat

• Variety

• Tough meat