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WorksheetsCookery NC II
Total questions: 37
Worksheet time: 19mins
You are still undecided what type of stock you are going to prepare for your laboratory activity in Cookery subject since you only have 2 hours on that. Which of the following stocks will you prefer?
Brown Veal Stock
Brown Beef Stock
White Chicken Stock
White Beef Stock
Your teacher in Cookery asks your class to re-demonstrate a stock preparation. Arrange the following principles that you need to follow.
Selecting the protein base if beef, chicken, pork, or fish.
Cutting vegetables to appropriate size for the type of stock.
Simmering the protein base.
Skimming.
Using the cold water.
You are about to cook a chicken stock, but your mirepoix is not yet prepared. Which of the following is the ratio for your mirepoix?
3 parts onion, 2 parts celery and one part carrot
2 parts onion, 1 part celery and one part carrot
1 part onion, 1 part celery and 2 parts carrot
1 part onion, 2 parts celery and 2 parts carrot
Your Lola is preparing a brown stock for her to cook her soup dish. She asked you to put a salt on her stock. Are you going to put salt on it? Why?
Yes, because that is what my Lola said.
No, because stock has already a natural salty taste due to the meat bones being simmered.
Yes, so that the stock can have an additional taste.
No, because soy sauce should be used in seasoning a stock.
You have excess egg in your refrigerator and oil and vinegar in your kitchen. What kind of food can you prepare using the mentioned ingredients?
Mayonnaise
Hollandaise Sauce
Thousand Island Dressing
Bechamel Sauce
Your sister prepares a large amount of spaghetti sauce for your weekend family pasta bonding. How are you going to store the excess spaghetti sauce from your family gathering?
Freeze it in the refrigerator.
Put it in the plastic.
Kept in the airtight container.
Put it in the refrigerator.
Proper plating and presentation of poultry dish can be done to add appetite to your diners. What will you apply to embellish your dish with edible items?
Use decorative bowls and plates.
Integrate variety of shapes and colors
Add herbs, apices on top of the dish.
Decorate the rim of the plate.
Your mom bought a matured male chicken and requested you to cook a poultry dish for your lunch gathering. Which of the dishes are applicable to your available main ingredient?
Roasted Chicken
Adobo Chicken
Chicken Tinola
Fried Chicken
Which of the following stock is the easiest to prepare?
Beef Stock
White Stock
Brown Stock
Fish Stock
Why egg drop soup is considered as thick soup.
Because it has thick ingredients
Because it uses a thickener which is cornstarch
Because it has thick consistency due to the cracked egg on it
Because it has rice
Mr. Villar is preparing stock for his visitors. Which of the following will he use to aroma to the stock?
Garlic
Ginger
Smoke
Aromatic flavoring
You learned already the proper method in preparing stock during Cookery subject. Which method is applied?
Boiling
Simmering
Steaming
Frying
Which of the following is NOT a thickening agent to a soup?
Rice
Grain
Salt
Flour
Which of the following statements best describes the importance of sauce to a dish?
It makes dish appetizing
It tastes delicious.
It enriches the overall taste
It seasoned a dish.
Which is the common fat used in preparing a roux due to its better results to finest sauce because of its flavor?
Margarine
Lard
Vegetable oil
Clarified butter
If puree is an example of thick soup, how about the clear soup?
Boullion
Cream
Fruit
Bisques
Burger steak is a popular dish in the Jollibee. What do you think is the ingredient that makes it flavorful?
Gravy
Bechamel sauce
Tomato sauce
Soy sauce
Ingredients such as butter, egg yolk, and lemon juice are used in preparing a sauce. Which type of sauce describes the need of these ingredients?
Velouté sauce
Bechamel sauce
Tomato sauce
Hollandaise sauce
Which is also known as the "white sauce"?
Hollandaise sauce
Velouté sauce
Espagnole sauce
Bechamel sauce
Which is NOT considered as cold sauce?
Espagnole
Vinaigrette
Mayonnaise
Mint sauce
Why is it important to store the sauce properly?
To avoid dust
To avoid spoilage.
To avoid insects
To avoid bacterial contamination.
How many days do you think you can store a whole chicken in a refrigerator?
1 day
1-2 days
2-4 days
3-4 days
Which among the statements best describe a game animal?
They are feathered animals which can consume their meat and eggs.
They are hunted in the field and forests for food.
They are domestically raised in the backyard
They are four-legged farm animals.
Which of the following poultry originated from China and is noted for its tender and flavorful meat?
Pecking Duck
Itik
Chicken
Goose
If broiler is 9 weeks old, which poultry is 5 months old?
Capon
Fryer
Stag
Roaster
Which of the following refers to a good characteristic of a whole poultry?
It has moderate fat coverings.
It has clear eyes.
It has no objectionable odor.
The thighs are well-developed.
If a poultry breast is categorized as white meat, how about the example of a giblet?
Neck
Head
Wings
Gizzards
Which of the following kinds of meat DOES NOT belong to the group?
Tough meats
Dark meats
Variety meats
White meats
Your auntie's favorite fast-food restaurant is Mang Inasal because of the size of poultry cut. What do you call this kind of poultry cut?
Whole chicken wing
Whole chicken leg
Drumstick
Thigh
Which of the following is NOT considered dark meat?
Legs
Thigh
Breast
Rib cage
What factor affects the poultry meat's tenderness and juiciness?
Age
Cuts
Cookery
Gender
If the roasted poultry dish uses dry-heat method, how about in a moist-heat method?
Breaded chicken
Grilled chicken.
Roasted chicken.
Chicken Curry
Which is the first step in fabricating a chicken?
Cutting along center of the breastbone.
Cutting around wing joint to remove wing.
Cutting the breast from wing.
Removing the leg quarter.
One of the criteria to evaluate your finished products is the color combination, which should be attractive and appealing. How are you going to achieve this?
Combine foods with different colors on the same plate.
Buy expensive/ luxurious plates.
Use food coloring to the dish.
Decorate the dish with edible garnish.
What will you do to arrange the meal on the individual plate before serving the dish?
Plating
Cooking
Serving
Garnishing
Why cooked poultry should be eaten immediately/ refrigerated ahead of time if not consumed?
It affects the quality of the product
Poultry meat is pale-colored
susceptible to microbial growth.
it is best to employ dry heat cookery.
Why low to moderate heat is the best cooking temperature for poultry?
It minimizes nutrient loss and shrinkage of meat.
Produces a more flavorful and tender product.
A only.
Both A and C
