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- Q1
Directions: Read each item carefully. Choose the letter of the correct answer.
Which of the following statements below best describe the role of thickening agents in thick or cream soup?
multiplem://Thick soup has a thickening agent|3:Creamy soup has velvety smooth texture|4:Cream soup is tastier when cream is added|3:Purees is an example of vegetable soup thickened with starch|3
30s - Q2
Maria uses cold water in preparing stock as starter because it helps in___________,
multiplem://softening the bone used as main ingredients|2:improving the aroma of the stock|3:estracting the protein content of the bone|3:producing a clearer stock|4
30s - Q3
Among the statements below, which is NOT true about the functions of stock in preparing another dish.
multiplem://It is used to complement the flavor of another dish|1:It is used to enhance the aroma of another dish|2:It is used to improve the flavor of another dish|3:It is use to correct the consistency of a thickened soup and sauces|2
30s - Q4
Why is it important to use low heat in simmering stock?
multiplem://the stocks will overflow|3:to make the bones easily soften|2:to prevent the stock from becoming cloudy|4:the vegetables being cooked become soggy|3
30s - Q5
Why do you think adding salt in the preparation of stock is not advisable as one of the general rules?
multiplem://It makes the stock salty|4:It is not good for our health|3:It does not improve the aroma of the stock|2:It will complete the natural flavor of another dish|3
30s - Q6
Maria will prepare a roux as a thickening agent using 1:1 ratio. How many tablespoons of butter does she need if she is going to use four tablespoons of flour in preparing roux for Clam Chowder?
multiplem://2 T|3:4 T|4:6 T|3:8 T|3
30s - Q7
Armando is preparing béchamel sauce for Cordon Bleu, while preparing the sauce it becomes too thick. What remedy will you suggest to him to correct the consistency of the sauce?
multiplem://let it be as long as its taste just fine|3:correct its seasoning to make it palatable|3:add thickening agent to correct the consistency|3:add liquid and simmer again until it reach the desired consistency|4
30s - Q8
If you were told to buy vinegar, pineapple juice, soy sauce, catsup, ginger powder, cornstarch, salt and pepper that you will be needing for the hands on activity. Which of the following sauces below do you think you were assigned to prepare?
multiplem://Gravy sauce|3:Cheesy dip sauce|3:Mango sweet sauce|3:Sweet and sour sauce|4
30s - Q9
During our hands –on activity you were able to prepare Cream Potato Soup. Which of the following mixing terms you used in boiled potato, chicken stock and bacon when preparing Cream Potato Soup?
multiplem://blend|4:knead|3:stir|3:toss|3
30s - Q10
During your hands-on activity you were able to prepare standard recipe to check your learning. Choose the correct step by step procedure on how to prepare Sweet and Sour Sauce.
1. Season with salt and pepper. Best served in a stir fry dish.
2. Stir together the vinegar, sugar and water in a sauce pan and let it simmer until the sugar is dissolved.
3. Then, add the dissolved cornstarch and stir until thick. Add water if necessary to get the desired consistency.
4. Add the remaining ingredients except the dissolved cornstarch and let it boil
multiplem://2, 4, 1, and 3|3:2, 4, 3, and 1|4:2, 1, 4, and 3|3:2, 1, 3, and 4|3
30s - Q11
Why are neck, feet and shoulders considered as tough cuts of meat?
multiplem://because most of those parts are composed of bones|2:because most of those parts are always moving|4:because most of those parts are not-well exercised|3:because most of those parts are composed of thick skin|3
30s - Q12
Which of the following best explain how a single livestock produces tough and tender cuts of meat?
multiplem://Some of the animal parts are tough and tender in nature|4:Some of the animal parts are tough and tender because they already produce milk|4:Some of the animal parts become tough and tender because of the kind of food they eat|4:Some part of the animals comes from most exercised muscles that produce tough cut and parts that are not well-exercised produce tender cuts of meat|5
30s - Q13
Why is it important to add preservatives in most processed food?
multiplem://It adds flavor to the meat|3:It enhances the color of meat|3:It prolongs the life of the product|4:It enhances the aroma of meat products|3
30s - Q14
If you are assigned by your group to buy ground meat, which of the following practices are you going to do?
multiplem://Buy ground meat to your favorite “suki”|3:Buy ground meat with less fat and have more lean meat|3:Buy a big cut of meat and have it ground in your presence|4:Buy ground meat available in the wet market to save time|3
30s - Q15
How can you check if the meat you purchase in the market is safe for human consumption?
multiplem://If the meat is free from undesirable odor|3:If the meat is purchased at an affordable price|2:If the meat is handled by a butcher who practices personal hygiene|3:If the meat undergoes meat inspection and has passed stamped marks|4
30s