Worksheetsquarter 3 summative test
Total questions: 40
Worksheet time: 20mins
These are among the most basic preparations found in professional kitchens.
sauces
stocks
soups
secret ingredients
This is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks.
Bouquet Garni
Velouté
Roux
Mirepoix
Why white stocks require a longer time than brown stocks?
Because the veal used in brown stocks is already pre-cook from the oven.
Because the veal in brown stock is more tender.
Because white stock meat has a bone.
Because the meat of white stocks came from a matured cow.
These are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma.
sauces
stocks
soups
secret ingredients
These are thickened soups made from shellfish.
cream soup
bisques
purees
chowder
In preparing soup, which principle states that you should cut vegetables to the appropriate size for the type of stock?
First Principle
Third Principle
Second Principle
Fourth Principle
Why does boiling cause cloudiness in soup?
Because of the dirt of the meat.
Because of over boiling of the ingredients.
Because of the agitation of the ingredients.
Because it's normal in all kinds of soups.
This is typically an evaluation tool or set of guidelines used to promote the consistent application of learning expectations, learning objectives, or learning standards in the classroom.
rubric
mechanics
criteria
indicators
Which of the following is NOT included in evaluating the general appearance of soup?
Attractiveness and appealing to appetite
Pleasing and good color combination
Ingredients cooked just right
Highly nutritious
Which among the classification of sauces required emulsion of ingredients?
Hollandaise sauce
Tomato sauce
Velouté sauce
White sauce
Which of the following is NOT true about sauce?
It adds moistness, flavor, richness, appearance and appeal.
It enhances the taste of the food.
It can be added to all types of foods.
It is a flavorful liquid usually thickened that is used to season.
Which of the following is a variety of sauces made just before they are to be used?
hot sauces
special sauce
cold sauces
spicy sauce
This variety of sauces is cooked ahead of time, then cooled, covered, and placed in the refrigerator to chill.
hot sauces
special sauce
cold sauces
spicy sauce
This is a cooked mixture of equal parts by weight of fat and starch.
rooh
rioux
roux
ruh
Which of the following fats is considered as the first choice in sauce making that can give a quality output?
Margarine- because of its lowest cause.
Animal fats- because it is unique.
Vegetable oil- because it is available at home.
Butter- because it results in the finest flavor and adds flavors.
Why does lumping in starch occur?
Because you didn’t add water.
Because the fats used are not butter.
Because the starch outside of the lump quickly gelatinizes.
Because of the poor starch used.
This must be cooked so that the sauce does not have a raw taste of flour.
roux
slurry
sauce
gravy
You are going to make a roux but you lack the budget in buying butter, which of the following fats is the best alternative and why?
Margarine, because aside from its lower cost, it is healthier than butter.
Animal fat, because it is the healthiest among all kinds of fats.
Vegetable oil, because you can reuse the cooking oil in your house.
No other alternative, just use butter.
Your class has a performance task in preparing sauce required for menu items. She/He instructed the class to evaluate the finished products of each group. How are you going to evaluate their sauces?
Find where your friends output so that you can give them a higher grade.
Be with groups who provide more sauces so you can ask for take-out afterwards.
By evaluating the food cost, the cheaper the better even the consistency is not okay.
By using rubrics that evaluate the right consistency, flavor and appearance of the sauces.
What method are you going to apply if the gravy is too thick or just plain gummy?
Used expensive fats.
Whisk thoroughly.
Used vegetable oil rather than clarified butter.
Just add liquid.
Mikayla is a Culinary Arts student. She was assigned to demonstrate how to make a hollandaise sauce for the next meeting. To make it perfect, she practices first the procedure in their house but unexpectedly, the emulsion breaks, and the streaks of liquid butter instead of a uniformly creamy sauce. It usually happens because of an issue with temperature, or too little or too much whisking. What she will do to fix the problem?
Nothing she can do to fix the problem. Just replace the ingredients and repeat the process.
Put in low medium heat and continue to whisk the ingredients.
Pull out a new bowl, separate one egg and add the yolk only to the new bowl, then slowly pour in the broken sauce while whisking vigorously.
If your simmered gravy is too thin, make a small batch of roux in a separate pan before adding to the thin gravy.
The nourishing element is the most important ingredient and also provides a good quality for the stocks. Which of the following is NOT a nourishing element?
fresh bones
vegetables
meat trimmings
spices and seasonings
The following are the different ways to maintain the optimum quality and freshness of stock, sauces and soups EXCEPT.
Following the guidelines or principles in preparing the stocks, soups and sauces.
Using fresh ingredients for stocks, soups and sauces.
Using the correct measurements of each ingredient for stocks, soups and sauces.
Using expensive ingredients and tools in preparing stocks, soups and sauces.
This is the process where water or other liquid back into a dried or dehydrated whole food or powder.
reconstitution
alteration
substitution
gelatinization
Which of the following is the reason why sauces and starches should be kept in an airtight container and stored in a cool dry place?
To keep away from the moisture, oxygen, lights, and pests.
To showcase your new collection of Tupperware.
So that it is easy to carry everywhere.
To keep away from the people who want to ask for leftover foods.
You are going to evaluate the finished product in the cooking contest in your barangay. Which of the following will you eliminate in evaluating the finished products?
general appearance
nutritional value
costing
palatability
Miss Angie is a newly hired TLE teacher of Grade 10, and the topic that she taught is Preparing Sauces Required for Menu Items. She asks the learners to prepare a variety of food with sauces in actual through performance tasks, so that the learners can apply what they learned on her subject. She prepared a rubric but it only highlighted the final product including the general appearance, palatability and nutritive value of the food. If you are going to evaluate the rubric of Miss Angie, do you think it is enough to rate only the final product of the learners?
Yes. Because the goal of the performance task is to apply the steps in preparing soup and to see if the learners can make a sauce without any assistance.
No. She must include the use of resources, cleanliness and sanitation and conservation of resources in evaluating the final product, as it was also included in targeting the competency of the learners.
Yes. It was her rubric and she is the teacher. There is no need to question her rubric, she is the one who will use it after all.
No. She must edit the rubric, it will become very short to evaluate if she only included the final product of the learners.
Aling Leony’s grandchildren are requesting homemade chicken fillet for dinner. Which of the following cuts is more applicable to use in chicken fillet that make her life easier?
A breast quarter
Split-breast without back
split breast
boneless skinless breast
You and your friends have a group project in your house. You all decided to order food in a fast food restaurant instead of cooking which will consume your time. The restaurant only offers 8-piece chicken cuts. Which of the following is the combination of 8-piece chicken cuts?
2 breast halves with ribs and back portion, 2 wings, 2 thighs with back portion, 2 drumsticks
2 skinless breast, 2 wing mid-section, 2 thighs, 2 necks
2 gizzard, 2 split breast, 2 breast quarters, 2 whole chicken legs
2 halves, 2 split breasts without back, 2 skinless breast, 2 thighs
Your mother asked you to go to the market to buy a dressed chicken. Which of the following should you consider in choosing the right quality of dressed chicken?
Their head, feet and viscera are still intact, they are clean, well fleshed and they have moderate fat coverings.
It has clear eyes, fine and soft feet, the bone at the tip of the breast is soft in younger chicken and thick in older one.
Several pieces of a single poultry part are usually packed in one carton, wrapped and chilled or frozen.
The skin is smooth and yellow in color, the breast is plump, the thighs are well-developed, it has no objectionable odor, it is heavy and the skin is not watery.
The following are the common causes of food contamination and food spoilage EXCEPT.
Failure to properly refrigerate food.
Failure to thoroughly heat or cook food.
Infected workers because of poor personal hygiene practices.
Food prepared an hour before they are served.
Which of the following is the BEST way to prevent the risk of microbial contamination in cooking poultry products like turkey and chicken?
Stuffing the poultry should be done immediately before roasting.
Choose only frozen poultry products from well-known supermarkets.
Marinate the poultry and leave at room temperature.
All of the statements above are the best ways.
All food should be safe and free from contamination and spoilage at all points in its journey from its source until it reaches the consumers. However, food contamination is a serious public health problem resulting in foodborne diseases that affect many people every year. Hence, awareness of potential sources of food contamination is an important component of good nutrition and good health. Food may be contaminated by different microorganisms or by chemicals that can cause health problems for anyone who eats it. Based on this text, which of the following is a BEST way to prevent food contamination?
Don’t accept food from neighbors.
Have an awareness of potential sources of food contamination.
Buy expensive food from the restaurant to ensure quality.
Hire a personal chef so you can monitor the food that is being prepared for you.
All food should be safe and free from contamination and spoilage at all points in its journey from its source until it reaches the consumers. However, food contamination is a serious public health problem resulting in foodborne diseases that affect many people every year. Hence, awareness of potential sources of food contamination is an important component of good nutrition and good health. Food may be contaminated by different microorganisms or by chemicals that can cause health problems for anyone who eats it. According to the text, is it true that food contamination is a serious public health problem nowadays?
Yes, because the text is coming from research so we need to believe in what it is saying.
No, cancer is the most serious public health problem nowadays.
Yes, it is a result of food borne diseases that affect many people every year.
No, poverty is the most common problem that we need to face.
Which of the following is not a service utensil?
tongs
large spoon
carving spoons
glass with cover
This refers to the art of arranging, decorating, and presenting food in a way that improves its aesthetic appeal to the diner when served.
garnishing
plating
accompaniment
designing
Food plating is the process of arranging and decorating food to enhance its presentation. Improving the presentation of a dish adds value to the dining experience, and provides room for a higher mark-up on your food. Does it really matter to give value in plating?
No, because it included the cost of the food.
Yes, because making the food looks attractive is included in the job description of workers.
No, because it is in the rule of every restaurant.
Yes, because it improves its aesthetic appeal to the diner when served.
What is the required temperature of the freezer in storing meat like poultry?
0° F
2° F
1° F
3° F
Which of the following are the safe steps in food handling, cooking and storage to prevent foodborne illnesses?
Clean,separate, chill,cook
Clean,separate,cook, chill
cook, chill, separate,clean
separate,clean, chill,cook
A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. In this statement, which do you think is the most applicable primary rule in garnishing that can be the basis in evaluating the final product?
Garnish should always complement the appearance and flavor of the food.
Garnish is optional, you can still present the food even without garnish.
Garnish is vital because it adds points in every evaluation.
Garnish is flexible, you can add a variety of garnishes as long as you can.
