Direction. Read and analyze each question carefully then choose the best answer. Shade the
corresponding box in the answer sheet provided. If you desire to after any answer, marke it with an X
1. This is a liquid which has been simmered for a long time in order to etract favors from
different ingredients such as meat, poultry, fish and vegetables
3 Glaze
c. Stoch
b. Sauce
Water
2. Which of the following stocks uses veat bones as its main ingredient?
3. Brown Stock
c. Prawn Stock
b. Ham Stock
d. White Stock
3. Which of the following is the easiest to prepare?
a. Brown Stock
c. Prawn Stoch
b. Ham Stock
d. White Stock
4. It is the french term for the combination of coarsely chopped onions, carrots and celery used
to flavor stocks
a. Mirepoix
c. Sauce
b. Fish Stock
d. Acid Products
5. Helps dissolve connective tissues, and extract flavor and body from bones,
a. Bones
c. Add Products
b. Scraps and Leftover d Bouquet Garni
6. Assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be
removed easily from the stock.
a Bones
c. Acid products
b. Scraps and left over
d. Bouquet gan
7. Based on stochs added with other ingredients for variety of favor, consistency, appearance
and aroma
a Soups
Boullon
b. Broth
d. Sauce
8. Variations on the traditional soup wherein the temperature when served is dept at or below
temperature.
3. Fruit Soup
Aslan Soup
b. Cold Soup
d. Cream Soup
9. It is a traditional soup which is typical broth, clear soup, or starch thichened soup
a. Fruit Soup
c. Aslan Soup
6. Cold Soup
d Cream Soup
10. Vegetable soup thickened with starch.
a. Cream Soup
Bisques
b. Purees
d. Chowders