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    3rd Quarter Exam TLE 10

    Uploaded by

    Shawn Kun
    This document appears to be a test or quiz about stocks, soups, and sauces given to culinary students. It contains multiple choice and short answer questions testing knowledge of different types of stocks like fish stock and chicken stock. Other questions cover identifying clear soups versus thick soups, ingredients in sauces like hollandaise and veloute, and uses of various poultry. The test also asks students to make a recipe for cream of potato soup and answer questions about mirepoix technique.

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    3rd Quarter Exam TLE 10

    Uploaded by

    Shawn Kun
    39 views3 pages
    This document appears to be a test or quiz about stocks, soups, and sauces given to culinary students. It contains multiple choice and short answer questions testing knowledge of different types of stocks like fish stock and chicken stock. Other questions cover identifying clear soups versus thick soups, ingredients in sauces like hollandaise and veloute, and uses of various poultry. The test also asks students to make a recipe for cream of potato soup and answer questions about mirepoix technique.

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    3rd-quarter-exam-TLE-10

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    This document appears to be a test or quiz about stocks, soups, and sauces given to culinary students. It contains multiple choice and short answer questions testing knowledge of different types of stocks like fish stock and chicken stock. Other questions cover identifying clear soups versus thick soups, ingredients in sauces like hollandaise and veloute, and uses of various poultry. The test also asks students to make a recipe for cream of potato soup and answer questions about mirepoix technique.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    39 views3 pages

    3rd Quarter Exam TLE 10

    Uploaded by

    Shawn Kun
    This document appears to be a test or quiz about stocks, soups, and sauces given to culinary students. It contains multiple choice and short answer questions testing knowledge of different types of stocks like fish stock and chicken stock. Other questions cover identifying clear soups versus thick soups, ingredients in sauces like hollandaise and veloute, and uses of various poultry. The test also asks students to make a recipe for cream of potato soup and answer questions about mirepoix technique.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    MASTER’S

    VINEYARD
    ACADEMY
    NAME: ___________________________GRADE AND SECTION: ___________SCORE: _____
    GENERAL DIRECTION:
     Read and analyze each statement carefully. And choose the best answer.
     Use black ball pen to answer each questions.
     Avoid any type of erasures.
    I. Directions: Read the following questions carefully and choose the letter that best
    describes the statement.

    1. Which of the following stocks uses veal bone as its main ingredient?
    A. brown stock C. prawn stock
    B. ham stock D. white stock

    2. What kind of stock uses fish as its main ingredient?


    A. brown stock C. glace viande
    B. fish stock D. ham stock
    3. What stock uses chicken bone as its main ingredient?
    A. fish stock C. prawn stock
    B. ham stock D. chicken stock

    4. Among the different types of stock, which one is the easiest to prepare?
    A. brown stock C. white stock
    B. fish stock D. vegetable stock

    5. Mrs. Sante will be having visitors for dinner. If she will prepare stock for their dinner,
    which of the following flavoring agents will she use to give aroma to the stock?
    A. aromatic flavoring C. ginger
    B. garlic D. smoke

    6. What makes the stock tasty and appetizing?


    A. appearance C. ingredients
    B. color D. smell

    7. Which of the following is a clear soup?


    A. bisques C. cream
    B. bouillon D. puree
    8. Which of the following examples is a thick soup?
    A. bisques C. consommé
    B. bouillon D. fruit

    9. Which of the following is not a thickening agent?


    A. flour C. rice
    B. grain D. salt

    10. Which of the four basic sauces whose basic ingredient is milk is thickened with flour
    enriched with butter?
    A. Hollandaise sauce C. veloute sauce
    B. savory butter D. white sauce

    II Direction: Identify the following if it is Clear soup or Thick Soup.

    __________1. Cream soups __________6. Purees


    __________2. Chowders __________7. Veloute’
    __________3. Chicken soup __________8. Bulalo
    __________4. Mami __________9. Beef pares
    __________5. Batchoy __________10. Crab and corn

    III Direction: Give the missing ingredients.

    Veloute 1 Veil 2
    Hollandaise Lemon juice 3 cayenne.
    tomato 4 5 roux
    Espagnole stock 6 7
    Roux 8 9 N/A
    Bechamel Roux 10 N/A

    IV: Direction: Give the uses of different poultry.

    Chicken 1, 2
    Duck 3, 4 ,5
    Turkey 6
    Goose 7, 8, 9
    Pigeon 10
    I. Direction. Make a Recipe
    CREAM OF POTATO SOUP
    1-5 ingredients
    6-10 Procedure
    INGREDIENTS PROCEDURES

    III. Direction: Answer the following Questions.

    1-5. How would you know if the soup is thick or clear soup?
    6-10 Do you think Mirepoix Technique is useful in making stock, soup and sauces?
    Why and How?

    Prepared By:

    MR. RALPH JAYSON DE LEON NAÑOS


    TLE/ICT Teacher

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