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WorksheetsMIDTERM EXAMINATION FOR COOKERY, BAKING AND PASTRY
Total questions: 100
Worksheet time: 33mins
The following are all moist methods of cooking:
Sautéing, simmering, steaming, stewing
Braising, boiling, baking, barbequing
Simmering, steaming, braising, stewing
Braising, boiling, sautéing and stewing
Rapid cooking that uses high heat from a source located above the food. Food becomes brown on top.
Baking
Roasting
Barbequing
Broiling
Ram added some cheap and impure substances while selling raw edible products with the purpose of profit making. This is an classic example of-
a. Food contamination
b. Food adulteration
c. Food impurity
d. Food fortification
What is the first thing you need to do if a hot soup pours over you?
Stop, drop, and roll
Panic and run.
Run cold water on affected area.
Apply ointments immediately.
Food Safety and quality can be ensured through-
GMP
HACCP
GHP
All of the above
Salmonella exists in the intestine tract of animals, raw milk and eggs but it can be destroyed by
Heating
Cooling
Refrigeration
Deep-freezing
which images come from pigs? (PORK)
what is the best way to cook chuck steak?
grill
fry
slow cook/ stew
stir fry
this material holds muscle to the bone and binds muscle fibers.
connective tissue
elastin
collagen
fat
fat within the muscle tissue. indicates higher quality meat.
elastin
primal cuts
marbling
barding
what is left of the whole animal after it has been slaughtered?
carcass
collagen
marbling
yeld grades
Doneness can be determined by observing the changes in meat pigments as it cooks.
Touch
Time
Color Changes
Internal Temperature
Doneness can be determined by the meat’s firmness.
Touch
Time
Color Changes
Internal Temperature
It is the phenomenon in which food continues to cook, and its internal temperature rises after being removed from the heat source.
Residual Heat
Carryover cooking
Searing
Sous vide
Which of the following is the proper storage of Fresh Meat?
Store at -18°C (0°F) or colder
Keep freezers clean all the time.
Check purchases on arrival to ensure the purchased meat is of good quality
Defrost carefully.
Rose red in the center; pinkish toward the outer portion, shading into a dark gray; brown crust; the juice is bright red
Medium Rare
Rare
Medium
Well done
Most of the center is pink with a hint of red;
brown edge and crust; the juice is light pink
Medium Rare
Rare
Medium
Well done
Veal is meat from
a. lambs under three years of age.
b. beef heifers under the age of three months.
c. swine between the ages of three weeks and three months.
d. beef calves between the ages of three weeks and three months.
Connective tissue in the animal and ultimately in the meat is
a. adipose tissue, which acts as the “glue” for muscle fibers.
b. collagen, adenosine triphosphate, and lignin.
c. elastin, which is related to reticulin and holds muscles to tendons.
d. tendons, ligaments, and the “glue” that holds muscle cells together.
Overcooking poultry
a. results in a bird that is more flavorful.
b. means that there is no need for basting.
c. causes the flesh to become dry, tough, and stringy.
d. results in a characteristic “warmed-over” flavor caused by the breakdown of fat.
These are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma.
Stocks
Soups
Sauces
Poultry and Game Dishes
What type of specialty soup is generally made from shellfish?
Bisque
Chowder
Cream
What type of soup is made from cooking vegetables or dried legumes in a broth until tender then put in a blender?
Cream Soup
Specialty Soup
Puree Soup
What is a hearty soup that contains visibly large chunks of the main ingredients.
Puree Soup
Cold Soup
Chowder
What texture does a pureed soup have?
Chunky
Smooth
Clear
Icey
What is a cooked mixture of equal parts flour and butter?
Puree
Roux
Heavy Cream
Dough
These are soups thickened wit roux, beurremanie, liaison or other thickening agents, plus milk or cream
purees
bisques
cream soups
veloutes
A classification of soup that is a clear unthickened broth or stock
clear soups
thick soups
gravy
cream
A classification of soup that are thickened to provide a heavier consistency
thick soup
clear soup
cream soup
fruit soup
A market forms of shellfish that the outer shell that covers the meat has been removed.
live shellfish
whole shellfish
shucked shellfish
cooked shellfish
steak fish
stick or tranches
live fish
whole or round fish
Which market form of fish has viscera head, tail, and fins removed?
Butterfly
Dressed
Fillet
Sticks
These are the cross-section slices of dressed large fishes, each containing a section of the backbone.
Butterfly fillet
Drawn fish
Steaks
Sticks
Which type of pasta has the similar shape?
Spaghetti and Linguine
Spaghettini and Fusili
Vermicelli and Macaroni
Farfalle and Penne
Which one of the following is made from wheat based?
Kuey teow
Tung hoon noodle
Spaghetti
Udon noodle
What is the importance of wave structure for certain noodles?
It allows noodle shelf life to dramatically extend, but fragile noodles may have handling problems.
It has a positive correlation with noodle hardness and a negative correlation with noodle brightness
It allows for more efficient steaming and subsequently frying as the noodle strands are separated
It assists in the even hydration of the flour particles promoting better glutendevelopment
Below are the types of noodles except:
i. Wheat -based noodle
ii. Starch-based noodle
iii. Gluten-based noodle
iv. Rice-based noodle
i,ii and iv
i,ii and iii
ii,iii and iv
All of the above
Tap In Merchant Company has created noodles for their own sales. The quality checker found out that the noodles were too sticky as their final product. As a QC, Mr. Haaland need to improve their texture of their noodles, what can he do to solve the problem?
Let the dough rest for a while
Add more water into the mixture
Use different type of flour
Increase the diameter of the noodles
What is type of classification of noodles?
Based on raw materials
Based on noodles colour
Based on taste of noodles
Based on texture of noodles
What does 'al dente' mean?
It means 'to the bite', the ideal way pasta should be cooked
It means 'perfectly done' in Italian for pasta cooking
It means having all of your ingredients and equipment in place before you get started
It means 'overdone' in Italian, the pasta was cooked too long
What kind of pasta is this?
Rigatoni
Gnocchi
Tagliatelle
Couscous
What type of pasta is shown in the picture?
Farfalle
Linguine
Fettuccine
Rotelle
How can you prevent pasta from sticking together while cooking?
Cook with lid covered
Use a little water
Stir while cooking
Use cold water
Cephalopods include
a. lobster and crayfish.
b. octopus and squid.
c. conch and abalone.
d. clams and oysters.
One of the reasons why fish is tender is because
a. it is impossible to overcook it.
b. of the high omega-3 fatty acid content.
c. there is little hydroxyproline in the connective tissue.
d. all of the above answers are correct
The safest and easiest criteria for the selection of fresh fish is
a. the fish’s odor.
b. the firmness of the eyes.
c. the presence of rigid bones.
d. the degree of gaping in the steaks.
Another name for salted fish eggs is
a. inkfish.
b. caviar
c. cod liver.
d. weakfish.
Signs that indicate that a whole fish is done cooking include which of the following?
a. The color of the bone is pink.
b. The color of the flesh is translucent and the bone is adhered firmly to the flesh.
c. The flesh easily flakes with the gentle pressure of a fork without falling apart.
d. all of the above answers are correct
Which of the following is not a characteristic of fresh fish?
a. firm flesh and stiff body
b. gaping flesh and swollen belly
c. fresh fish aroma and bulging eyes
d. red gills and scales that adhere to the body
A list of ingredients and step-by-step instructions on how to cook a particular dish is called:
a shopping list
a recipe
a cookbook
a menu
The following are types of heat transfer EXCEPT
Radiation
Convection
Conduction
Conventional
Heat transfer show in this picture refers to ....
Radiation
Convection
Conduction
Conventional
Which of the following explains best how heat cooks food?
When the temperature is high like with heat on the food, the molecule moves slowly
When the temperature is high like with heat on the food, the molecule moves fast
As heat is transferred, the hot substance gains energy and the colder substance gains energy as well.
As heat is transferred, the hot substance loses energy and the colder substance loses energy as well.
Which of the following best explains conductive heat in cooking?
heat comes from any points of the equipments and indirectly on the food
heat comes from the bottom or above or on the equipment and directly to the food
the food is cook in an oven
the food is cook in a steamer
Why is it important to know the kind of heat-transfered you apply in cooking your meat?
since this will determine your skills in cooking
since this will determine the number of cooks needed in the cooking process
since this will make you more knowledgeable in cooking
since it will determine if your meat is going to be cooked dry or moist
Which of the following shows what gelatinization is in cooking starch?
when melting the sugar into a brown colour and thick texture used as a hard garnish for cakes and pastries
when making a roux sauce as the flour is added to the melted butter that would create as the thickener for sauces
when adding the egg yolk to the oil and vinegar to combine in making a mayonnaise or hollandaise
When making a sour dough baked in a dry heat and the colour of the shell of the bread turns brown
Which of the following shows what caramelization is in the effect of heat in carbohydrates?
when melting the sugar into a brown colour and thick texture used as a hard garnish for cakes and pastries
when adding the egg yolk to the oil and vinegar to combine in making a mayonnaise or hollandaise
when making a roux sauce as the flour is added to the melted butter that would create as the thickener for sauces
When making a sour dough baked in a dry heat and the colour of the shell of the bread turns brown
Which of the following best describes what happens to protein that becomes coagulated?
a raw egg white becomes solid hard block when cooked
a strip of pasta becomes tender as boiled in the water
a raw gray shrimp turns into red color as cooked
a bar of butter is melted as put into the stove top
Which of the following helps in the denaturation of protein meat?
water
lemon juice
salt
soy sauce
Which of the following best describes molecular gastronomy or avant garde cooking?
incorporating food with fashion
using expensive ingredients in cooking
cooking dishes done by professional and famous chefs
cooking and presenting food in new ways using technology
It refers to the thickened, intensely flavored liquid that can be used to accent another meal?
Vegetables
Eggs
Sauce
Dessert
This refers to edible parts of animals used for food.
Meat
Egg
Flesh
Leg
what is this beef part?
sirloin
shank
round
flank
which part of muscle turns into gelatin (after cooled down) when cooked with moisture?
collagen
elastin
subcutaneous fat
what beef cut is this?
rib
brisket
round
why is it recommended to allow meat to rest after cooking?
gives chef time to prepare more food
it allows the muscle fibers to shrink for easy chewing
it allows the juices to re-distribute
just for fun
what beef cut is this?
plate
brisket
flank
chuck
Nutrient found in meat that is essential in repairing worn out tissues .
Iron
Vitamin E
Protein
Magnesium
Marbling is the name for...
The connective tissue between muscles
The lean red or pinkish part of meat
Layers of fat between the meat muscles
Flecks of fat throughout the meat muscle
what should meats be?
fat and juicy
stock and marketing
tender and juicy
high and low
What is this picture?
A butter cube
A candy cube
A sugar cube
A stock cube
Which picture will give you Brown Stock?
Which soup is crystal clear as below?
Consommes
Bisque
Gravy
Puree
The rich and flavorful Filipino soup which consists of goat or cow innards such as heart, tripe, or liver, simmered alongside garlic, onions, and various spices. The most important addition to the dish is bile - a bitter liquid extracted from animal livers, giving the soup its distinctive sour flavor and a light yellow color.
Dinuguan
Utan
Papaitan
Tinola
It is a hearty Filipino soup consisting of fresh egg noodles served in a rich, flavorful broth. Many regional varieties are thickened with flour or eggs and incorporate pork or chicken, sliced pork liver, and a variety of vegetables.
Lomi
Mami
Batchoy
Sotanghon
It is a soup based on shellfish that is passed and might be topped with cubes of the seafood used. It is traditionally rice-thickened and finished with cream, like lobster bisque, for instance.
Consommé
Broth
Chowder
Bisque
Filipino savory and sour soup - consists of various pork cuts that are simmered along tamarind fruit. Tomatoes, onions, garlic, okra, white radish, water spinach and green long peppers are also commonly used for this soup.
Sinigang na baboy
Pochero
Nilaga
It is a traditional Filipino soup that is prepared by cooking beef shanks and marrow bones until the fat and collagen dissolve into the broth, resulting in a robust flavor of the dish. The soup is a specialty of the Luzon region, where it is traditionally consumed during cold weather, when it is usually served for dinner.
Pochero
Bulalo
Nilaga
Inabraw
It is a Filipino soup which main ingredient is shrimp and is characterized by its sour and strongly savory flavor. In addition to shrimp, this dish contains a great variety of vegetables, including onions, tomatoes, string beans, banana peppers, water spinach, taro, radishes, and ladies’ fingers, with ginger and fish sauce being added for extra flavor.
Sinigang na Hipon
Tinolang Halaan
Sinigang na baboy
Tinolang tahong
This sauce starts with a dark brown roux, veal stock, beef, bones, vegetables and seasonings.
Tomato sauce
Espagnole sauce
Veloute sauce
Hollandaise sauce
What is a combination of two parts onion, one part carrot and one part celery?
roux
stock
mire poix
mise en place
We do not boil stock because...
boiling agitates the ingredients, causing cloudiness
it would cook too fast
the fat will sink to the bottom
the liquid will boil out
sauce made from milk and white roux
tomato sauce
hollandaise sauce
brown sauce/espagnole
bechamel
How do you turn a white roux into a blonde or brown roux?
Add more flour
Cook the roux for longer
Add more butter
Add spices
Most classic sauces are built on one of five liquids or bases. Those are the right combination of liquid and sauce except
White stock – for velouté sauces
Brown stock – for brown sauce or espagnole
Clarified butter – for béchamel
Tomato plus stock – for tomato sauce
When it comes to consistency and body, it means
Not too thick or pasty, but thick enough to coat the food lightly.
No starchy taste
Smooth, with a good shine.
Using well-made stocks
