3rd Quarterly Exam

3rd QUARTERLY EXAMINATION
TECHNOLOGY LIVELIHOOD AND EDUCATION
COOKERY 10
Name: Date:
Grade & Section: Score:
STRICTLY NO ERASURE
Part 1- Multiple Choice
Direction:Read each question carefully, and then CIRCLE THE ANSWER that best fits
the question. If you have questions, raise your hand and ask your teacher.
1.) It is define for clear seasoned stock or broth?
A.)Consommé‘ C.) Vegetable soup
B.)Broth and bouillon D.)Clear soup
2.) It is defining for flavorful stock or broth that has been clarified to make it perfectly clear and
transparent?
A.)Consommé‘ C.) Vegetable soup
B.)Broth and bouillon D.)Clear soup
3.) How would you classify thick soup?
A.)Based on consommé sauce and is finished with a cream
B.)Based on Brorh and bouillon sauce and is finished with a cream
C.)Based on clear soup sauce and is finished with a heavy cream
D.)Based on béchamel sauce and is finished with a heavy cream
4.)What substance is added that gives taste to the food?

A.)Decoration. C.) Seasoning
B.) Flavoring. D.)Thickening
5.)Which of the following is a clear soup?

A.)Bisque. C.) Cream
B.)Bouillon. D.) Puree
6.) It is commly known as Filipino soup made from coconut milk, milk, fruit, and tapioca pearl
served hot or cold.?
A.)Nilaga C.)Pinakbet
B.)Tonge su D.) Ginataan
7.) What type of soup can be served either hot or cold?

A.)Ancient soup. C.) Dessert soup
B.)Cold soup. D.)Fruit soup
8.) What is a Sauce?
A.)Serve a particular function in the composition of a dish
B.)Basic ingredient of meal which is thickened with flour enriched with butter.
C.)Serve a particular partner of meal
D.)Sauce serve to the right consistencyof a dish
9.) It is classify for rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne?
A.) Brown sauce C.)White sauce
B.) Hollandaise D.)Veloute sauce
10.) All of the following are common problems in sauce, EXCEPT for one?
A.)Discarding C.)Over flavoring
B.)Oiling-off D.)Synersis
Part 11- True/False
Direction:Read each statement below carefully. Place a T on the line if you think a
statement is TRUE. Place an F on the line if you think the statement is FALSE. If you have
questions, raise your hand and ask your teacher.
_____11.) Stock is defined clear soup,and flavored liquid that freezes well.
_____12.) Sauces and starches should be located in airtight container and stored in a cool dry
place away from the moisture, oxygen, lights, and pests.
_____13.) Using other liquid like heavy cream and condense milk will help to reconstitute
stocks, sauce and soup.
_____14.) Starch and sauces should be stored in the refrigerator and never left to stay for long at
room temperature.
_____15.) Food made with starches contains egg, milk, cream of other dairy products all of
which will help them to avoid bacterial contamination and to food-borne illnesses.
_____16.) Stock potcan be classified storing equipment.
_____`17.) Dry method commonly defined for young tender poultry.
_____18.) Fried chicken, inihaw na manok, Buffalo wings, and Chicken finger
commonlyclassified filipino dishes.
_____19.) Step 4 explain: cut the flesh from the curved (saber) bone near the wing and remove
the bone.
Part 111- Identification

Direction: Identify the given pictures of different kinds of spices and seasoning. Write your
answer in the appropriate column.
A.
Pictures Name
20.)
21.)
22.)
23.)
24.)
Direction: Identify the given pictures of different cuts of poultry. Write your answer in the
appropriate column.
B.
Pictures Name of Cuts

25.)
26.)
27.)
28.)
29.)
30.)
Part IV-Essay type question
Direction: Read the question carefully and plan what you will say. Explain each answer
that correspond to the question. Your essay should be as well organized and as carefully
written as you can make it
31-35.) (5pts)
Why do we consider the different types of plating presentation design? how does it affect the
person to taste?
36-40.) (5pts)
What are the techniques in storing poultry mention atleast 3 ? and explain each of their
concepts?
Goodluck!!! TIME IS GOLD.
Prepared by: Louella Guce Repollo

3rd Quarterly Exam

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3rd Quarterly Exam

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3rd QUARTERLY EXAMINATION

TECHNOLOGY LIVELIHOOD AND EDUCATION

Grade & Section: Score:

Part 1- Multiple Choice

1.) It is define for clear seasoned stock or broth?

A.)Consommé‘ C.) Vegetable soup

B.)Broth and bouillon D.)Clear soup

A.)Consommé‘ C.) Vegetable soup

B.)Broth and bouillon D.)Clear soup

3.) How would you classify thick soup?

A.)Based on consommé sauce and is finished with a cream

B.)Based on Brorh and bouillon sauce and is finished with a cream

C.)Based on clear soup sauce and is finished with a heavy cream

D.)Based on béchamel sauce and is finished with a heavy cream

4.)What substance is added that gives taste to the food?

5.)Which of the following is a clear soup?

B.)Tonge su D.) Ginataan

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

A.)Serve a particular function in the composition of a dish

C.)Serve a particular partner of meal

D.)Sauce serve to the right consistencyof a dish

A.) Brown sauce C.)White sauce

B.) Hollandaise D.)Veloute sauce

A.)Discarding C.)Over flavoring

Part 11- True/False

_____16.) Stock potcan be classified storing equipment.

_____`17.) Dry method commonly defined for young tender poultry.

Part 111- Identification

Pictures Name of Cuts

Goodluck!!! TIME IS GOLD.

Prepared by: Louella Guce Repollo

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