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WorksheetsCOOKERY 10_ASSESSMENT TEST_SET_B
Total questions: 13
Worksheet time: 7mins
What are the 4 Composition of MEAT?
(a)
Kinds of Doneness of MEAT.
(a)
Give The Market Forms of MEAT.
(a)
This method cooks hot and fast, because air is a poor conductor of heat.?
baking
broiling
roasting
stewing
What is an old-acid mixture which is used to enhance the flavor of meat?
brine solution
marinade
soy sauce & vinegar
calamansi & salt
What do you call the cooking method when meat is cooked in steaming liquid in which bubbles are breaking on the surface?
boiling
broiling
roasting
stewing
Which of the cooking methods does not belong to dry heat method?
baking
broiling
roasting
stewing
A roux-based sauce made with margarine or butter, flavor, and brown stock.?
brown sauce
butter sauce
hollandaise sauce
tomato sauce
Sauce made from melted butter or margarine to which seasonings are added.
brown sauce
butter sauce
hollandaise sauce
tomato sauce
Sauce made by forming an emulsion with fat such as margarine, butter or salad oil and egg.?
brown sauce
butter sauce
Hollandaise sauce
tomato sauce
Sauce made with tomatoes and seasoned with spices and herbs.?
brown sauce
butter sauce
hollandaise sauce
tomato sauce
Name the different cuts of poultry.
(a)
Name the different cuts of poultry.
(a)
