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Worksheets

UH PPM XI

Total questions: 50

Worksheet time: 25mins

Name
Class
Date
1.

Which of the following is not an ingredient used to make mirepoix?

a)

Carrot

b)

Cilantro

c)

Green onion

d)

Celery leaves

e)

Onion

2.

The technique of cooking food in a small amount of liquid—up to about half the height of the food—in a covered pan over low heat is called

a)

Steaming

b)

Boiling

c)

Baking

d)

Grilling

e)

Braising

3.

Meat from a four‑legged animal is called

a)

Beef

b)

Ox

c)

Best

d)

Pork

e)

Lamb

4.

Elastin in meat is a connective tissue that appears

a)

Yellow

b)

Red

c)

White

d)

Black

e)

Brown

5.

Beef of poor quality is referred to as

a)

Beef

b)

Ox

c)

Best

d)

Pork

e)

Lamb

6.

Meat from a pig is called

a)

Beef

b)

Pork

c)

Lamb

d)

Seafood

e)

Chicken

7.

Lamb is

a)

Meat from an adult sheep

b)

Meat from a young sheep

c)

Meat from an adult cow

d)

Meat from a young cow

e)

Pork

8.

The texture of veal (young beef) is

a)

Fine and tender

b)

Firm and smooth

c)

Smooth and hard

d)

Fibrous and tough

e)

Smooth and fibrous

9.

The typical color of beef is

a)

Bright red

b)

Dark gray

c)

Dark brown

d)

Pink

e)

Dark purple

10.

The shank of veal is commonly used to make

a)

Steak

b)

Roast

c)

Stock

d)

Stew

e)

Jerky

11.

In pork, ham refers to the

a)

Head

b)

Thigh

c)

Belly

d)

Foot

e)

Arm

12.

Boiling bones and meat with added vegetables and seasonings is called

a)

Stock

b)

Soup

c)

Sauce

d)

Salad

e)

Simmer

13.

The softest part from the middle section of the beef carcass is called

a)

Rump

b)

Sirloin

c)

Tenderloin

d)

Rib

e)

Chuck

14.

Stock can be used to make

a)

Salad and soup

b)

Sauce and salad

c)

Sauce and steak

d)

Sauce and stock

e)

Sauce and soup

15.

Stock is classified into

a)

White stock and brown stock

b)

Fish stock and chicken stock

c)

Fish stock and beef stock

d)

Beef stock and chicken stock

e)

White stock and chicken stock

16.

When making brown stock, bones are browned in a

a)

Baking pan

b)

Roasting pan

c)

Cake pan

d)

Stock pot

e)

Oven

17.

A type of pudding that is very good to consume because it is high in fiber is called

a)

Agar‑agar

b)

Wheat flour pudding

c)

Rice pudding

d)

Flour pudding

e)

Jelly pudding

18.

A cooked dish that needs additional food items to make it complete is referred to as

a)

Filling

b)

Mask

19.

Hot dessert service is...

a)

heated beforehand

b)

chilled

c)

heated

d)

served

e)

grilled

20.

All plants with edible stems, roots, leaves, flowers, and fruits are called...

a)

vegetables (sayur mayur)

b)

vegetables (sayuran)

c)

root vegetables

d)

tuber vegetables

e)

leaf vegetables

21.

Carrot belongs to the type of vegetable...

a)

root/tuber

b)

stem tuber

c)

bulb

d)

stem or stalk

e)

leaf

22.

Vegetables are grouped into two, namely...

a)

root vegetables and green vegetables

b)

tuber roots and stem tubers

c)

tuber roots and root vegetables

d)

green vegetables and stem tubers

e)

stem tubers and root vegetables

23.

Vegetables that come from roots or tubers mostly contain...

a)

chlorophyll

b)

carotene

c)

carbohydrates

d)

root vegetables

e)

green vegetables

24.

Food originating from sea animals is...

a)

vegetable

b)

seafood

c)

beef

d)

pork

e)

lamb

25.

Shrimp is also called...

a)

giant freshwater prawn (udang galah)

b)

udang barong

c)

black tiger shrimp (udang windu)

d)

white shrimp (udang putih)

e)

udang dogol

26.

Which of the following is NOT a characteristic of quality fish...

a)

bright red gills

b)

scales adhere strongly

c)

fresh fish smell

d)

dull eyes

e)

firm, elastic flesh

27.

Soup whose base is made using a thickening agent is called...

a)

clear soup

b)

puree soup

c)

cream soup

d)

thickened soup

e)

bisque soup

28.

Which of the following is included as a main course based on poultry...

a)

chicken piccata

b)

mushroom risotto

c)

profiteroles

d)

honey mustard baked salmon

e)

mac and cheese

29.

The dessert portion in a set of courses according to international standards is...

a)

100–200 g

b)

150–200 g

c)

100–300 g

d)

200–300 g

e)

20–200 g

30.

Dessert served in a frozen state is called...

a)

frozen dessert

b)

molded pudding

c)

boiled pudding

d)

steam pudding

e)

choux pastry

31.

The function of dessert in a course is the dish served after...

a)

the main course

b)

an additional dish

c)

the appetizer

d)

dinner

e)

eating

32.

Food consisting of one slice of bread or more with other food as filling is called...

a)

sandwich

b)

dessert

c)

brownies

d)

stock

e)

sauce

33.

A sandwich served open without a top slice is called...

a)

sandwich

b)

cold sandwich

c)

hot sandwich

d)

open sandwich

e)

closed sandwich

34.

A sandwich that uses more than one slice of bread and is served covered by another slice is called...

a)

sandwich

b)

cold sandwich

c)

open sandwich

d)

hot sandwich

e)

closed sandwich

35.

A characteristic of a good egg is...

a)

the yolk is centered and does not move freely

b)

a large air cell

c)

a rough, dull shell

d)

it floats when soaked

e)

the yolk moves freely

36.

An egg dish where the yolk remains round and looks like a rising sun is called what?

a)

Sunny side up

b)

Turn over

c)

Scrambled egg

d)

Egg in cocotte

e)

Omelette

37.

Eggs beaten until the whites and yolks are combined, then cooked quickly in a little fat over high heat, are prepared as what?

a)

Boiled egg

b)

Poached egg

c)

Fried egg

d)

Omelette

e)

Egg in cocotte

38.

Which of the following is not a pasta dish?

a)

Macaroni schotel

b)

Spaghetti bolognese

c)

Lasagna roll

d)

Ziti with spicy chili sauce

e)

Cheese soufflé

39.

A basic béchamel enriched with grated cheese and beaten egg, cooked until thick and smooth, is known as what sauce?

a)

Béchamel sauce

b)

Mornay sauce

c)

Cream sauce

d)

Tomato sauce

e)

Bolognese sauce

40.

Tomato sauce belongs to which category of sauces?

a)

White sauce

b)

Brown sauce

c)

Red sauce

d)

Blond sauce

e)

Butter sauce

41.

The skinning process is most commonly performed on which ingredient?

a)

Shrimp

b)

Blue crab

c)

Fish

d)

Meat

e)

Poultry

42.

Which cut is commonly used for tenggiri (mackerel), kakap putih (white snapper), and gurame (gourami)?

a)

Darne

b)

Goujon

c)

Tronçon

d)

Fillet

e)

Butterfly

43.

Another name for demi-glace corresponds to which basic sauce category?

a)

White sauce

b)

Oil-based dressing

c)

Tomato-based sauce

d)

Brown sauce

e)

Red sauce

44.

Which dish is included among preparations based on white stock or “white” ingredients?

a)

Sup kimlo

b)

Ayam bumbu rujak

c)

Betutu

d)

Rawon

e)

Chicken soup

45.

Food processing that uses hot steam is called what?

a)

Steaming

b)

Stewing

c)

Boiling

d)

Braising

e)

Blanching

46.

Which list correctly identifies common types of sandwiches?

a)

Open-faced, closed, club, wrap, finger

b)

Croissant, brioche, baguette, pita, naan

c)

Sushi, sashimi, nigiri, maki, temaki

d)

Roast, braise, stew, poach, grill

e)

Macaron, tart, éclair, profiterole, soufflé

47.

Which option presents at least five pasta types accurately?

a)

Spaghetti, penne, fusilli, farfalle, rigatoni

b)

Ciabatta, focaccia, brioche, baguette, sourdough

c)

Ramen, udon, soba, somen, shirataki

d)

Hamburger, hot dog, taco, burrito, kebab

e)

Mozzarella, cheddar, gouda, brie, camembert

48.

Which pairing correctly matches a stock type with a dish that typically uses it?

a)

Brown beef stock — beef stew

b)

Fish stock — bouillabaisse

c)

Chicken white stock — chicken soup

d)

Vegetable stock — clear vegetable soup

e)

All of the above

49.

Select all items that are recognized types of culinary stock.

a)

White stock

b)

Brown stock

c)

Fish stock

d)

Vegetable stock

e)

Fruit stock

50.

What is the key difference between a sandwich and a canapé?

a)

A sandwich is a larger layered food served as a meal, while a canapé is a small bite-sized garnish-topped item served as an hors d’oeuvre.

b)

A sandwich is always hot, while a canapé is always cold.

c)

A sandwich uses only white bread, while a canapé uses only pastry bases.

d)

A sandwich is open-faced only, while a canapé is closed only.

e)

A sandwich is sweet, while a canapé is savory.

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