1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the different food stuffs have been simmered?

A. glaze                      B. sauce                      C. stock            D. water

2. Which of the following stocks uses veal bone as its main ingredient?

A. brown stock    B. ham stock        C. prawn stock        D. white stock     

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

              A. brown stock                 B. fish stock     C. glace viand         D. ham stock

4. What stock uses chicken bone as its main ingredient?

              A. fish stock                       B. ham stock    C. prawn stock         D. chicken stock

5. Among the different types of stock, which one is the easiest to prepare?

              A. brown stock               B. fish stock            C. white stock         D. vegetable stock

6. What stock is made by boiling prawn shell?

              A. fish stock              B. ham stock     C. prawn stock         D. vegetable stock 

7. As a rule, which should not be added to the stock because it causes saltiness?

              A. MSG               B. salt    C. spices         D. sugar

8. 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        B. garlic     C. ginger         D. smoke

9. What makes the stock tasty and appetizing?

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

10. Which of the following is a clear soup?

            A. bisques              B. bouillon    C. cream         D. puree                                        

11. Which of the following examples is a thick soup?

            A. bisques     B. bouillon                        C. consommé         D. fruit                             

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

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

13. Which of the four basic sauces whose basic ingredient is milk is thickened with flour enriched with butter?         

            A. Hollandaise sauce          B.  savory butter            C. veloute sauce                D. white sauce                            14.Which among the four basic sauces has a chief ingredient of chicken broth thickened with flour and enriched with butter seasoning?

           A. Hollandaise sauce           B. savory butter    C. veloute sauce               D. white sauce                              

15.Which of the four basic sauces has three basic ingredients like butter, egg yolk, and lemon juice with seasoning for accent?

          A. Hollandaise sauce           B. savory butter               C. white sauce                  D. veloute sauce​