3rd Periodical Test in Cookery
Quiz by Evangeline Tudtud
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50 questions
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- Q1As a chef of fine dining restaurant, Mike simmers meat, fish and vegetables. Which of the following liquids is a by-product after the different food stuffs have been simmered?glazestockwatersauce35s
- Q2Which of the following stocks uses veal bone as its main ingredients?prawn stockbrown stockwhite stockham stock35s
- Q3What kind of stock uses fish as its main ingredients?fish stockswhite stockham stockprawn stock35s
- Q4What stock uses chicken bone as its main ingredients?brown stockham stockchicken stockswhite stock35s
- Q5Among the different types of stock, which one is the easiest to prepare?vegetable stockwhite stockbrown stockfish stock35s
- Q6What stock is made by boiling beef or veal bones?brown stockfish stockwhite stockvegetable stock35s
- Q7It is a french term for the combination of coarsely chopped onions,carrots and celery.tomatopeasMirepoixbeet35s
- Q8It is a assortment of fresh herbs and aromatic ingredients tied in a bundle with string.scalliongarlicBouquet garnilettuce35s
- Q9It is based on stocks added with other ingredients for variety of flavor.beanssoupsolivesradish35s
- Q10Soups thickened with roux, beurremanie, liaison or other thickening agents.cream soupchowderpureesveloutes35s
- Q11Vegetable soup thickened with starch.pureesmushroomvelouteschowder35s
- Q12It is thickened by shellfish.pureeschowderveloutesbisques35s
- Q13Hearty soup made from fish, shellfish or vegetables.bisquespureesvelouteschowders35s
- Q14Soup thickened with egg, butter and cream.velouteschowdersbisquespurees35s
- Q15A filipino soup made from coconut milk, milk,fruit and tapioca.Tonge suiGinataanOsherikufruit soup35s