
G10 level 2
Authored by Shaira Payumo
Life Skills
10th Grade
Used 1+ times

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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is NOT a type of fried egg?
Sunny Side Up
Over Medium
Scrambled
Over Hard
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main thickening agent in Béchamel sauce?
Cornstarch
Flour
Egg yolk
Gelatin
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which stock is made from browned bones and vegetables?
White Stock
Brown Stock
Fish Stock
Vegetable Stock
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main ingredient in Velouté sauce?
Milk
Chicken or fish stock
Egg yolk
Butter
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the correct ratio of fat to flour when making roux?
1:3
1:2
1:1
2:1
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is an example of a cold sauce?
Hollandaise
Mayonnaise
Tomato sauce
Velouté
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the ideal simmering time for fish stock?
8-10 hours
3-4 hours
1-2 hours
45 minutes to 1 hour
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