Choose the correct answer. What stock uses chicken bone as its main ingredient?

Choose the correct answer. What stock is the hardest to prepare?

Choose the correct answer. What stock is made by simmering seared or baked veal or beef?

Choose the correct answer. As a rule, what should not be added to the stock because it causes saltiness?

Choose the correct answer. Mrs. Cruz will be hosting a dinner party. If she prepares stock for a flavorful soup, what flavoring agent will she use to give aroma to the stock?

Choose the correct answer. What stock is seasoned and added with other ingredients for a variety of flavor, consistency, appearance, and aroma?

Choose the correct answer. Which of the following is a clear soup?

Choose the correct answer. What is a French term for the combination of coarsely chopped onions, carrot and celery used to flavor stocks?

Choose the correct answer. Which of these is a Filipino soup made of coconut milk, milk, fruit and tapioca pearl served hot or cold as dessert?

Choose the correct answer. Which of the following is a soup thickened with egg, butter and cream?

Choose the correct answer. What is the other name for thick soup?

Choose the correct answer. Which of the following is a roux‑based sauce made with butter or margarine, flour, and brown roux?

Choose the correct answer. What sauce is made from melted butter or margarine to which seasonings are added?

Choose the correct answer. What sauce is made by forming an emulsion with fat such as margarine, butter or salad oil, and egg?

Choose the correct answer. What sauce is made with tomatoes and seasoned with spices and herbs?

Choose the correct answer. What sauce is made from a blend of salad oil, vinegar, and seasoning?

Choose the correct answer. Which of the following variations of sauce is made just before they are to be used?

Choose the correct answer. Where should sauces be stored?

Choose the correct answer. When will stock be stored in the refrigerator?

Choose the correct answer. How would you classify birds that are hunted for food?

Choose the correct answer. What do you call a desexed male chicken usually under 8 months old?

Choose the correct answer. How would you classify a poultry that originated from China and is noted for its tender and flavorful meat?

Choose the correct answer. How would you evaluate the good quality of live poultry?

Choose the correct answer. What can you say about a broiler or fryer?

Choose the correct answer. If you are to store whole chicken, how many days should be refrigerated?

Choose the correct answer. What is the best cooking temperature for poultry?

Choose the correct answer. What cooking method is best for young birds?

Choose the correct answer. What bacteria causes food borne diseases or contamination on poultry?

Choose the correct answer. Which of the following is a moist‑heat method of cooking poultry?

Choose the correct answer. How would you organize or arrange the procedure of preparing poultry for cooking? I. Deboning/Fabricating II. Scalding III. Evisceration IV. Slaughtering and Bleeding V. Defeathering

Choose the correct answer. Which is the best answer to describe a standard amount used to help advise about how much to eat as to how many calories and nutrients in a food?

Choose the correct answer. What facts or ideas show the food you choose to eat at one time?

Choose the correct answer. In cookery, we apply different cooking methods depending on the ingredients that we have, how would you improve if you cooked a matured poultry?

Choose the correct answer. Why do you think chicken cut should be placed with the breast side down during roasting?

Choose the correct answer. Why was it best to cook poultry at low to moderate heat?

Choose the correct answer. How would you improve the palatability of lean poultry meat?

Choose the correct answer. Why do you need to store them separately for leftover stuffing?

Choose the correct answer. Why was it better or best for poultry meat to employ dry heat cooking with fat?

Choose the correct answer. What would you recommend to avoid food contamination?

Choose the correct answer. What would happen if cooked poultry should be eaten immediately or refrigerated if not consumed?

What changes or actions would you take to solve food contamination?

Why do you need to follow the serving size?

How would you evaluate the characteristics of garnishing?

What example of garnishes can you find to improve the flavor of a baked chicken?

How would you improve your food presentation?

What could be done if you store and reconstitute stocks?

Which of the following is NOT a storing equipment?

When did improperly cooled stock spoil?

Where are sauces and starches should be kept?