Free Printable tle 10

1.

As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the different food stuffs have been simmered?

a)

glaze

b)

sauce

c)

stock

d)

water

2.

Mrs. Sante will be having visitors for dinner. If she will prepare stock for their dinner, which of the following flavoring agents will she use to give aroma to the stock?

a)

aromatic flavoring

b)

garlic

c)

ginger

d)

smoke

3.

What makes the stock tasty and appetizing?

a)

appearance

b)

color

c)

ingredients

d)

smell

4.

Which of the following is a clear soup?

a)

bisques

b)

bouillon

c)

cream

d)

puree

5.

Which of the following is not a thickening agent?

a)

flour

b)

grain

c)

rice

d)

salt

6.

Which of the four basic sauces has three basic ingredients like butter, egg yolk, and lemon juice with seasoning for accent?

a)

Hollandaise sauce

b)

savory butter

c)

white sauce

d)

veloute sauce

7.

Which of the following stocks uses veal bone as its main ingredient?

a)

brown stock

b)

ham stock

c)

prawn stock

d)

white stock

8.

Among the different types of stock, which one is the easiest to prepare?

a)

brown stock

b)

fish stock

c)

white stock

d)

vegetable stock

9.

As a rule, which should not be added to the stock because it causes saltiness?

a)

MSG

b)

salt

c)

spices

d)

sugar

10.

Which of the following examples is a thick soup?

a)

bisques

b)

bouillon

c)

consommé

d)

fruit

11.

Which of the four basic sauces whose basic ingredient is milk is thickened with flour enriched with butter?

a)

Hollandaise sauce

b)

savory butter

c)

veloute sauce

d)

white sauce

12.

What is the French Term that means “ foundation in cooking”?

a)

fonds de cuisine

b)

fonde cusine

c)

founde cuisine

d)

fonde cuisen

13.

It is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks.

a)

Acid

b)

Mirepoix

c)

Bouquet Garni

d)

Seasonings

14.

An ingredient that helps dissolve connective tissues, and extract flavor and body from bones.

a)

Acid

b)

Mirepoix

c)

Bouquet Garni

d)

Seasonings

15.

An assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock.

a)

Acid

b)

Mirepoix

c)

Bouquet Garni

d)

Seasonings

16.

Rene prepare a recipe that is based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma. What did he make?

a)

Stocks

b)

sauce

c)

soup

d)

spices

17.

What do you call a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold.

a)

Ginataan

b)

Tinola

c)

Vegetable soup

d)

Monggo

18.

What type of soup can be served either hot or cold?

a)

ancient soup

b)

cold soup

c)

dessert soup

d)

fruit soup

19.

It is a flavorful liquid, usually thickened that is used to season, flavor and enhance other foods

a)

Stocks

b)

sauce

c)

soup

d)

spices

20.

It is the most basic preparations found in professional kitchen.

a)

Stocks

b)

sauce

c)

soup

d)

spices

21.

Chowders – are also called ----- soup that is made from fish, shellfish or vegetables usually contain milk and potatoes.

(a)

22.

Purees is a vegetable soup thickened with ------.

(a)

23.

Brown stock is made from beef or veal bones that have been ------- in an oven.

(a)

24.

Fish stocks are made from ----- bones

and trimmings left over after filleting

(a)

25.

Mirepoix is the ----- term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks.

(a)

26.

As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the different food stuffs have been simmered?

a)

glaze

b)

sauce

c)

stock

d)

water

tle 10

Total questions: 26

Worksheet time: 16mins

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