Reviewer for Summative/Periodical Questions

I. Multiple Choice
Direction: Read each question carefully and write your answer before each
number.

1. It helps in separating tender meat into tough portions, the thick portion to the
thin portion, and the cheap part from the expensive parts.
a. Deboning c. Slicing
b. Fabrication d. Canning
2. All the statements are correct in terms of plating the chicken dish except for
one.
a. Leave one-third of the plate empty and plate your dish immediately
before you serve it.
b. Adopt artistic framing strategies to your cooking for a quick way to
improve your food.
c. Use an even number of dishes rather than odd numbers for
further interest.
d. Garnishes can provide complementary flavor or contrasting flavor.
3. What is a stock that is made of beef bones and mirepoix that is roasted and
simmered with tomato paste and acid used to deglaze the roasting pan.
a. Brown Stock c. Vegetable stock
b. White Stock d. Beef Stock
4. Assortment of fresh herbs and aromatic ingredients tied in a bundle with
string so it can be removed easily from the stock
a. Aromatics c. Remouillage
b. Bouquet garni d. Sachet d’ epices
5. What would happen to a stock(s) if we store freshly prepared and still hot
stock in the refrigerator?
a. The heat of the stock will affect the surrounding food inside
the refrigerator.
b. The temperature of the refrigerator will increase affecting the cooling
effect.
c. Nothing would happen.
d. The cooling effect will take place more rapidly.
6. Also called brown sauce, and is made by thickening brown stock with roux
a. Béchamel c. Hollandaise
b. Espanogle d. Veloute
7. These poultry forms are very much similar to the live ones but lacks feathers
and life.
a. Choice Cuts c. Dressed
b. Drawn d. Whole
8. The French term for the combination of coarsely chopped onions, carrots and
celery used to flavor stocks
a. Broth c. Mirepoix
b. Remouillage d. Stock
9. You’re planning to cook poultry dish for your dinner, what do you think is the
best cooking temperature you can used in cooking poultry?
a. High temperature.
b. Low to moderate temperature
 c. Low temperature
d. Moderate temperature.
10.What acid source do we put on bones to extract its flavor and adds color.
a. Lemon c. Vinegar
b. Tomato paste d. Wine
11.It is made by thickening white stock with roux and then simmering it for a
while
a. Béchamel c. Hollandaise
b. Espanogle d. Veloute
12.Also known as Fumet
a. Brown stock c. Vegetable stock
b. Fish stock d. White stock
13.A liquid that results from simmering meats that are previously roasted as a
dish.
a. Brown stock c. Remouillage
b. Broth d. White stock

14.What is the best way to thaw frozen poultry.

a. In the tub of hot water.
b. On the sink drainboard.
c. In the refrigerator.
d. In a bucket of cold water.
15.It is important to cool down the stock before storage ensures ____ in food
preparation.
a. Safety and Quality c. Quantity and Appearance
b. Quality and Quantity d. Appearance and Aroma
16.Your mother will cook “Sinampalukang Manok” as lunch for your family. She
prepared all the ingredients and bought a kilo of chicken meat. There are left-
overs after your lunch which can be eaten for dinner. Which of the following
will you suggest to avoid its spoilage for the remaining hours before dinner?
a. Transfer it to a bowl and cover.
b. Cool it as quickly as possible.
c. Freeze it.
d. Vent it on a rack.
17.Liaison is the mixture of _____?
a. a. Butter and flour c. Egg yolk and cream
b. b. Beaten eggs d. Flour and butter.
18.This method is done to clarify the stock while simmering what is it?
a. Skimming c. Sifting
b. Straining d. Sweating
19.Amy had attended a birthday party yesterday, she came to the outpatient
department complaining about diarrhea, nausea, and vomiting. She
remembered eating raw scallop and oyster. Which could be the reason for
this complaint?
a. Prolonged exposure to high temperature kills bacteria.
b. Failure to properly refrigerate food.
 c. Raw, contaminated ingredients incorporated into foods that
receive no further cooking.
d. Cross-contamination of cooked foods through improperly cleaned
equipment.
20.Liquid that results from simmering meats.
a. Brown stock c. Remouillage
b. Broth d. White stock
21.What French term do they call the herbs used to flavor soups that sometimes
are placed in cheesecloth bags and removed after few minutes?
a. Aromatics c. Remouillage
b. Bouquet garni d. Sachet d’ epices
22.The process of cooling down the freshly cooked stock using rack and ambient
air is called __.
a. Submersion c. Centrifugation
b. Venting d. Augmentation
23.A flavorful liquid, usually thickened, that is used to season, flavor, and
enhance other foods.
a. Sauce c. Stock
b. Seafood d. Soup
24.A cooked mixture of equal parts by weight of fat and flour
a. Beurre manie c. Roux
b. Liaison d. Slurry
25.Is it the goal of the sauces to add moisture to dishes?
a. No c. It depends
b. Maybe d. Yes
26.The thickener used in preparing pumpkin or asparagus is usually _____ made
from wheat.
a. Flour c. Crumbs
b. Flower d. Starch
27.It is the process of removing the impurities by boiling it for 1-minute.
a. Blanching c. Braising
b. Boiling d. Baking
28.These soups are served only in places where they originated regardless of its
consistency.
a. Cold Soup c. Thin
b. Thick Soup d. Nationality Soup
29.Use of clothing detergent is recommended in sanitizing utensils, pans, pots,
and plates.
a. True c. Maybe
b. False d. None of the above
30.Also known as white sauce, and is made from a roux and milk.
a. Béchamel c. Hollandaise
b. Espanogle d. Veloute
31.A clear and almost colorless liquid made by simmering poultry, beef, or fish
bones with herbs and spices in water
a. Brown stock c. Vegetable stock
b. Fish stock d. White stock
32.A thin mixture of flour/cornstarch and cold water
a. Beurre manie c. Roux
b. Liaison d. Slurry
33.Terms for domestically raised birds eaten as food
a. Capon c. Game
b. Fowl d. Poultry
34.At what temperature should bones be roasted/baked?
a. 320 -340 F/160-171 C c. 380 - 400 F / 193 – 204 C
b. 350 - 375 F / 176-190 C d. 410 – 425 F / 210 – 218 C
35.Vichyssoise is an example of this soup.
a. Cold Soup c. Thin
b. Thick Soup d. Nationality Soup
36.French term for Broth.
a. Bouillon c. Glace
b. Demi Glace d. Remouillage
37.A result of continued reduction, the stock acquires a jellylike or syrupy
consistency and its flavor becomes highly concentrated.
a. Bouillon c. Glace
b. Demi Glace d. Remouillage
38.A buttery sauce made by slowly whisking clarified butter into warm egg yolks
a. Béchamel c. Hollandaise
b. Espanogle d. Veloute
39.How will you cool sauces, soups, or stocks quickly?
a. Soak in running water c. Place in an ice bath
b. Stir constantly d. Refrigerate immediately
40.All are principles of stock making except from.
a. Use cold water c. Skim often
b. Never boil/stir d. Never strain and drain
41.What method do we call the process of gentle extraction of flavor and
nutrients in soups by heat?
a. Boiling c. Poaching
b. Blanching d. Simmering
42.It is made from bones that were previously used to create a stock.
a. Broth c. Mirepoix
b. Remouillage d. Stock
43.Which of the following characteristics is NOT a good quality of live poultry?
a. Free from pin feathers and shows no cut.
b. Has clear eyes.
c. Heavy and the skin is watery
d. Well-developed thigh.
44.Which of the following is true in plating chicken dishes.
a. Choose a serving dish small enough to let each food item stand
out.
b. Play with color and texture.
c. Protein dish should cover half of the plate.
d. Use even numbers in setting the dish.
45.Juan failed to wrap the package of chicken meat properly before putting it
into the freezer. He noticed that it develops a light-colored spot around the
 chicken meat, this is the result of surface evaporation and drying which is
called ____________?
a. Thermal Shock d. Freezer burn
b. Thawing e. Refreezing
46.In cookery, we apply different cooking methods depending on the ingredients
that we have. If you will cook matured poultry, which of the following
methods will you apply?
a. Stewing c. Roasting
b. Frying d. Boiling
47. In serving poultry, raw or rare chicken dishes should never be served do to
the risk of contracting
a. Escherichia coli c. Staphylococcus aureus
b. Shigella d. Klebsiella pneumoniae
48.Gazpacho is an example of this soup which is either cooked or uncooked.
a. Cold Soup c. Thin
b. Thick Soup d. Nationality Soup
49.It is a French Chowder otherwise called as ______.
a. Bouillabaisse c. Mulligatawny
b. Gazpacho d. Vichyssoise

II. True or False

Direction: Read each question carefully and write your answer before each
number.

50.All the puree soups are passed through the food processor for liquidizing and
finally strained.
a. True b. False
51.Thin soups are all based on a clear, unthicken broth or stock.
a. True b. False
52.Bouquet Garni is a French word means “bag of spices”
a. True b. False
53.Soupe is the French word origin of stock.
a. True b. False
54.Stag is the chicken that has darkened and tough meat.
a. True b. False
55.Game birds are birds hunted for sports and food.
a. True b. False
56.Tomato enhances the acidity of the product.
a. True b. False
57.Beurre Manie is a combination of one part of egg yolk and three parts cream.
a. True b. False
58.Liaison is made of 2 parts cream and 1-part egg
 a. True b. False
59.Ready to cook poultry is common to supermarkets, these are pre-processed
and only need final cooking.
a. True b. False
60.Chowder is a cream soup made with shellfish and has smooth consistency.
a. True b. False