REMEDIAL ASSESSMENT IN 3rd QUARTER

Multiple Choice: Choose the letter of the correct answer. Use a separate sheet of paper.

1. During a culinary competition, a chef needs to prepare a sauce quickly to accompany a seared steak. Which type of sauce would be most suitable for immediate use without advance preparation?

A. Brown sauce  

B. Hollandaise sauce  

C. White sauce  

D. Veloute sauce

2. A chef is planning a summer seafood festival and wants to offer a cold sauce to complement the chilled seafood platters. Which type of sauce would be ideal for this occasion?

A. Hollandaise sauce  

B. Tomato sauce  

C. White sauce  

D.  Veloute sauce

3. Imagine you're a chef experimenting with thick soup recipes for a winter menu. How might you ensure that your velouté sauce-based soup achieves the desired consistency and smoothness?

A. Adjusting the level of seasoning 

B. Balancing the proportions of cream and egg yolk in the liaison

C. Incorporating more vegetables

D. Perfecting the technique of making roux

4. As part of a gourmet cooking class, students are learning to prepare a roux-based sauce for a classic French dish. What is the primary function of roux in thickening sauces?

A. To absorb excess moisture  

B. To add flavor and richness 

C. To provide a smooth texture  

D.  To stabilize the emulsion

5. In a cooking demonstration, the chef is showcasing the versatility of starches in sauce-making. Which method effectively prevents lumping when incorporating starch into a sauce?

  1. Adding the starch directly into boiling liquid

  2. Agitating the starch vigorously

  3. Allowing the starch to settle before mixing

  4.  Mixing the starch with fat

6. After a cooking demonstration, a student asks the instructor about the best way to reconstitute stock. What is the recommended method for quickly cooling stock to prevent spoilage?

A. Adding ice cubes directly into the hot stock pot

B. Letting the hot stock cool naturally at room temperature
C. Placing the hot stock uncovered in the refrigerator
D. Venting the hot stock and immersing the pot in cold water

7. A home cook wants to extend the shelf life of a batch of homemade soup. Which method of reconstituting the soup should the cook avoid to prevent food spoilage?

A. Adding water to dilute the soup
B. Letting the soup cool at room temperature before refrigerating
C. Straining the soup through cheesecloth
D. Using other liquids like coconut milk

8. A restaurant is offering a variety of poultry parts for customers to choose from. Which part of poultry falls under the category of "dark meat"?

A. Breasts  

B. Giblets  

C. Thighs  

D. Wings

9. A chef is preparing a dish and prefers juicier and more flavorful meat. Which type of muscle found in poultry is generally preferred by most people for its juiciness and flavor?

A.Dark muscles  

B. Variety meats     

C. White muscles 

D. Wing muscles

10. In a culinary class, students are learning about selecting good quality poultry based on specific characteristics. Which criterion indicates that a dressed poultry is of good quality?

  1.  It has no objectionable odor

  2. The breast is plump

  3.  The skin is smooth and yellow in color

  4.  The thighs are well-developed

11. A nutritionist is advising a client on the nutritional value of poultry. Which part of poultry is typically richer in fat, has more connective tissues, and higher riboflavin content?

A. Breast  

B.  Drumstick  

C. Thigh  

D. Wing

12. A culinary student is learning about the different sections of a whole chicken wing. Which section is situated between the elbow and the tip, also known as the wing flat or mid-joint?

A. Wing Drummettes

B. Wing Mid-Section with Tip 

C. Wing Mid-Section 

 D. Whole Chicken Leg

13. A home cook is preparing a dish using mature birds. What cooking method is best suited for mature birds due to their fat distribution and maturity?

A. Dry heat method
B. Moist heat method 

C. Both dry and moist heat methods  

D. None of the above

14. When deboning a chicken, what is the purpose of cutting through the ball-and-socket joints connecting the wing and thigh bones to the carcass?

A. To detach the wings and thighs completely from the chicken

B. To ensure the wings and thighs are properly cooked

B. To keep the bones intact for presentation purposes

C. To separate the bones from the skin while keeping them attached

15. During the deboning process of a chicken, why is it important to cut along the backbone from the neck to the tail?

A. To create a presentation style for the chicken

B. To facilitate even cooking and stuffing of the chicken

C. To remove excess fat from the chicken

D. To separate the chicken into halves

16. Which step in the deboning process involves cutting off the wing tip and next joint?

A. Step 2  

B. Step 3  

C. Step 5  

D. Step 7

17. Why is it recommended to check the temperature of the food before serving it to guests after plating?

A. To ensure the food is still fresh

B.  To improve the presentation of the food

C. To maintain the food's texture

D. To prevent foodborne illnesses

18. According to safety guidelines, at what temperature should perishable food be refrigerated? 

             A. 35°F or lower     

             B. 40°F or lower    

             C. 45°F or lower  

             D. 50°F or lower

19. How should frozen poultry be thawed to minimize bacterial growth?

A.  Thawing at room temperature

B. Thawing in a bowl of water 

C. Thawing slowly in the refrigerator 

D. Thawing under hot running water

20. Why is it recommended to wrap poultry tightly in a moisture-vapor proof film before freezing?

A. To enhance the flavor of the poultry

B. To prevent freezer burn

C. To retain moisture and prevent dehydration  

D. To speed up the freezing process




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