Cookery NCII Exam

While toasting flour for polvoron, the mixture turns slightly brown and gives off a pleasant aroma. What process is taking place?

• Dextrinization

• Gelatinization

• Enzymatic Browning

• Maillard Reaction

You are preparing rice porridge, and you notice the grains are soft and the mixture thickens as it cooks. What process explains this change?

• Lumping

• Gelatinization

• Dextrinization

• Scorching

When heating milk and rice together, the cook used high heat and ended up burning the bottom of the pan. What error happened?

• Gelatinization

• Lumping

• Scorching

• Dextrinization

Jerry boiled the pasta for too long with insufficient water, which results to  noodles which are overcooked on the outside but undercooked on the inside. What best describes the cooked pasta?

• scotta

• mushy

• soggy

• al dente

When draining boiled pasta, the student forgot to drain immediately, and the noodles absorbed excess water. What is the result?

• Mushy

• Gelatinization

• Soggy

• Dextrinization

A chef checks the doneness of spaghetti by biting a strand and finding it firm yet tender. What texture has been achieved?

• Al dente

• mushy

• soggy

• scotta

Maybelyn prepares a Spanish rice dish that includes saffron, seafood, and chicken cooked in one pan without stirring. What dish is being made?

• paella

• risotto

• rice porridge

• chowder

Jay, an Italian cook slowly stirs Arborio rice while gradually adding broth to create a creamy texture. What dish is this?

• paella

• risotto

• biscocho

• polvoron

You are preparing pasta and notice the water bubbles rapidly before adding the noodles. What stage of heating is this?

• Vigorously boiling

• Boiling point

• Crisscross motion

• Gelatinization

   

Before dropping the pasta into the pot, the Johana ensures the water is already boiling. Why is this step important?

• To prevent lumping

• To shorten the cooking time

• To prevent sogginess and uneven cooking

• To enhance flavor only