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Worksheets

TLE 10 FQAE

Total questions: 20

Worksheet time: 3mins

Name
Class
Date
1.

Meaning to pour off liquid slowly and gradually without stirring the sediment.

a)

Clarifying

b)

Consommé

c)

Decant

d)

Purees

2.

These are the most craved kind of soup.

a)

Vegetable soups

b)

Cream soups

c)

Bouillon

d)

Consommé

3.

It is a French word that means broth.

a)

Consommé

b)

Broth

c)

Bouillon

d)

Purees

4.

This is considered a filling soup and flour and potatoes are usually used for thickening.

a)

Cream soups

b)

Vegetable soups

c)

Consommé

d)

Broth

5.

It is a thin soup but it is served with different kinds of garnishing.

a)

Consommé

b)

Cream soup

c)

Broth

d)

Purees

6.

It is a French word for mashed.

a)

Bouillon

b)

Purees

c)

Consommé

d)

Bouillabaisse

7.

It is a heavy soup and considered a meal since it contains chunks of fish, lobsters, oysters, and shrimps

a)

French onion soup

b)

Bouillabaisse

c)

Bouillon

d)

Consommé

8.

Only lean meats should be used in this soup.

a)

Consommé

b)

Bouillon

c)

Wanton

d)

Bouillabaisse

9.

It is a famous soup in Spain.

a)

Pina Collude

b)

Sinigang soup

c)

Wanton

d)

Olla Polrida

10.

The challenge in making this sauce is to be able to come up with thick and smooth sauce.

a)

Mint sauce

b)

Vinaigrette

c)

Mayonnaise

d)

Roux sauce

11.

This is done by heating fat or oil and flour together.

a)

Mayonnaise

b)

Starch-thickened sauce

c)

Roux sauce

d)

Vinaigrette

12.

Which is not a cold sauce?

a)

Mint sauce

b)

Vinaigrette

c)

Roux sauce

d)

Mayonnaise

13.

It consists of more muscles which are made up of many bundles of muscles fibers.

a)

Connective tissue

b)

fat

c)

lean tissue

d)

none of the above

14.

It is the inner lining of the stomach of ruminant animals.

a)

Sweetbreads

b)

Tripe

c)

Steers

d)

Chitterlings

15.

A Rump is called _______ in another term/name.

a)

Kenchi

b)

Cadera

c)

Tapadera

d)

Camto

16.

Which of the following is the meat from a goat?

a)

Venison

b)

Chevron

c)

Lamb

d)

Carabeef

17.

It consists of one or more muscles which are made up of many bundles of muscles fibers.

a)

Lean tissue

b)

Connective tissue

c)

Collagen

d)

Elastin

18.

It consists of A yellowish portion, does not tenderized while cooking.

a)

lean tissue

b)

connective tissue

c)

collagen

d)

elastin

19.

How many percent of water does meat have?

a)

100%

b)

85%

c)

75%

d)

25%

20.

Considered as “gentle cooking”.

a)

Straining

b)

Simmering

c)

Whisking

d)

Frying