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Summative Test Cookery 12 3RD Q

This document contains a summative test on cookery with multiple choice and fill-in-the-blank questions testing knowledge of stocks, soups, and sauces. The test covers key ingredients, cooking techniques, and terminology for making stocks from meat and fish bones, identifying common herbs and spices, distinguishing types of soups based on thickness and ingredients, and recognizing components and methods for making various sauces. It aims to evaluate the test-taker's comprehension of core lessons in cookery.

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Melyn Leong
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326 views

Summative Test Cookery 12 3RD Q

This document contains a summative test on cookery with multiple choice and fill-in-the-blank questions testing knowledge of stocks, soups, and sauces. The test covers key ingredients, cooking techniques, and terminology for making stocks from meat and fish bones, identifying common herbs and spices, distinguishing types of soups based on thickness and ingredients, and recognizing components and methods for making various sauces. It aims to evaluate the test-taker's comprehension of core lessons in cookery.

Uploaded by

Melyn Leong
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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SUMMATIVE TEST

COOKERY 12

NAME:__________________________________________ SCORE:___________________

I. A. Identify the following statement based on STOCKS lessons. Write your answer on
the space provided.

______________1. What kind of stock uses fish as its main ingredient?

______________2. What do you call the liquid in which meat, fish, and sometimes
vegetables have been cooked?

______________3. The easiest stocks to prepare.

______________4. French term for the combination of coarsely chopped onions, carrots
and celery used to flavor stocks.

______________5. Made from beef or veal bones that

have been browned in an oven.

______________6. Made from the chicken bones.

______________7. Assortment of fresh herbs and aromatic ingredients tied in a bundle


with string so it can be removed easily from the stock.

B. Identify the herbs and spices through their pictures. Write your answer below the
picture.

8. 9. 10.

II. Identify the following statement based on SOUP lessons. Write your answer on the space
provided.

_______________11. They are soups based on a clear, unthicken broth or stock.

_______________12. It’s a rich, flavorful stock or broth that has been clarified to make
it perfectly clear and transparent.

_______________13. Soups that are thickened to provide a heavier consistency.

_______________14. Soup thickened with egg, butter and cream.

_______________15. Are thickened soups made from shellfish.

_______________16. A Japanese asuki bean soup.

_______________17. Hearty soups made from fish, shellfish or vegetables usually contain
milk and potatoes.
_______________18. Variations on the traditional soup wherein the temperature when served
is kept at or below temperature.

_______________19. Soups thickened with roux, beurremanie, liaison or other thickening


agents, plus milk, or cream.

_______________20. Can be served hot or cold depending on the recipe where dried fruits
are used like raisins and prunes.

II. Identify the following statement based on SAUCES lessons. Write your answer on the
space provided.

_______________21. It is a rich emulsified sauce made from butter, egg yolks, lemon juice
and cayenne.

_______________22. It thickens sauce to the right consistency.

_______________23. Its basic ingredient is milk which is thickened with flour enriched with
butter.

_______________24. Is a cooked mixture of equal parts by weight of fat and flour.

_______________25. Used as a substitute for butter because of its lower cost.

_______________26. Flour that is commonly used in commercial cooking.

_______________27. Cooked to a light brown color and a nutty aroma.

_______________28. They are chicken fat, beef drippings and lard.

_______________29. Mixing the starch with a cold liquid.

_______________30. Cooked ahead of time, then cooled, covered, and placed in the
refrigerator to chill.

IV. Identify the following statement based on lessons. Write your answer on the space
provided.

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