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Grade10 Tle Exam Q3

1) This document appears to be a test on culinary terms related to stocks, sauces, and soups. It contains multiple choice, enumeration, identification, and short answer questions. 2) The test covers topics such as the different types of stocks, thickening agents, ingredients of soup, seasoning, cold and hot sauces, and the ingredients and procedure for making Hollandaise sauce. 3) The test was prepared by a teacher and contains recommending approval and final approval signatures from school administrators.

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Kclyn Tagayun
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527 views2 pages

Grade10 Tle Exam Q3

1) This document appears to be a test on culinary terms related to stocks, sauces, and soups. It contains multiple choice, enumeration, identification, and short answer questions. 2) The test covers topics such as the different types of stocks, thickening agents, ingredients of soup, seasoning, cold and hot sauces, and the ingredients and procedure for making Hollandaise sauce. 3) The test was prepared by a teacher and contains recommending approval and final approval signatures from school administrators.

Uploaded by

Kclyn Tagayun
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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Third Quarter Examination Score:

Grade 10 – TLE

Name: _______________________________________________

Test I.MULTIPLE CHOCE: Read and understand the questions below. Choose the letter of the correct
answer and write on the space provided.

_______ 1. What do you call the liquid in which meat, fish, and vegetable have been cooked?
a. glaze b. stock c. sauce d. water
_______ 2. Which of the following is NOT a thickening agent?
a. flour b. rice c. grain d. salt
_______ 3. As a rule, this should NOT be added to the stock because it causes saltiness.
a. MSG b. spices c. salt d. sugar
_______ 4. What makes the stock tasty and appetizing?
a. appearance b. ingredients c. color d. smell
_______ 5. A type of a stock which made from roasted beef or veal bones with aromatic vegetables.
a. Brown Stock b. Fumet c. Court Bouillon d. Remoullage
_______ 6. Which of the following is a mixture of 50% chopped onions, 25% chopped carrots and 25%
chopped celery, by weight.
a. Mirpoix b. fumet c. roux d. savory
_______ 7. What kind of stock uses fish as its main ingredient?
a. brown stock b. glace viande c. fish stock d. ham stock
_______ 8. Anne Panget wants to prepare stock and she preferred to use chicken bone as its
main ingredient. Which of the following stock uses chicken ingredient?
a. fish stock b. prawn stock c. ham stock d. white stock
_______ 9. Tim Maray, a grade 10 student prepared ham stock for his practicum. What do you call to the
stock that is made from ham stocks?
a. ham stock b. master stock c. glace viande d. vegetable stock
_______ 10. What stock is made by boiling prawn shell?
a. fish stock b. prawn stock c. ham stock d. vegetable stock
_______ 11. What flavoring agent gives aroma to the stock?
a. aromatic flavoring b. ginger c. garlic d. smoke
_______ 12. Anti Suping used fish as its main ingredient in her stock. Which of the following stock uses
fish as a main ingredient?
a. brown stock b. glace viands c. fish stock d. ham stock
_______ 13. What stock uses chicken bone as its main ingredient?
a. fish stock b. ham stock c. prawn stocks d. white stocks
_______ 14. It is made from bones that have already been used.
a. Brown Stock b. Fumet c. Court Bouillon d. Remoullage
_______ 15. What substance is added that gives taste to the food?
a. decoration b. seasoning c. flavoring d. thickening
_______ 16. Which of the following is NOT a dessert soup?
a. ginataan b. puree c. oshiruko d. tong sui
_______ 17. One of the important components of a dish is _______.
a. Stock b. soup c. sauce d. roux
_______ 18. Which of the following is NOT a thickening agent?
a. dairy cream b. flour c. egg d. spices

_______ 19. 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. veloute sauce c. savory butter d. white sauce
_______ 20. Among the four basic sauces, what sauce has a chief ingredient of chicken broth
thickened with flour and enriched with butter seasoning?
a. Hollandaise sauce b. white sauce c. savory butter d. veloute sauce

Test II. ENUMERATION: List down what is being asked on each of the following
items.
5 Types of Stocks 3 Thickening Agents 5 Ingredients of Soup
1. 1. 1.
2 2. 2.
3. 3. 3.
4. 4.
5. 5.

Test III. IDENTIFICATION: Complete the idea of each statement by filling the blanks with the correct
word/s. choose your answer inside the box and write your answer on the space provided.

Seasoning Cold sauces Osheriku brown stock


Roux tong sui scum
Hot sauces soup prawn stock

_______________ 1. A melted butter mixed with brown flour for thickening soup and grains.
_______________ 2. It is a substance added to food that gives flavor and taste.
_______________ 3. It is made just before they are to be used.
_______________ 4. It is cooked ahead of time, then cooled, covered and placed in the
refrigerator to chill.
_______________ 5. A Japanese asuki beans soup
_______________ 6. It is a Chinese soup
_______________ 7. a firmly layer of impure matters on the surface of a liquid
_______________ 8. One of the important components of a dish.
_______________ 9. A stock that is made by boiling prawn shell.
_______________ 10. It is made from bones that have already been used.

TEST IV. List the ingredients of Hollandaise sauce and write at the back of this page the procedure on
how to prepare it. (10pts)

Prepared by: Recommending Approval: Approved by:

ANGELICA R. SALAZAR FERNANDO C. ALEJANDRINO, Jr., M.A.Ed. FERNANDO M. ALEJANDRINO, Sr., LLB, M.A.Ed.
Teacher Principal and CEO School Director

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