COOKERY REVIEWER

1. What are the two common kitchen ingredients that can be used to put
out a top range grease fire?
 Salt
 Baking powder
2. What is a moist cooking method?
 Poaching
3. What is the most common type of menu that fast food establishments
offer?
 Ala carte
4. What do we mean by Mise-en-place?
 Pre-preparation
5. What is the fat flour ratio when preparing a roux?
 1:1 ratio
6. What is the hollandaise sauce made of?
 Clarified butter and egg yolk
7. Part of poultry that is described as “white meat”?
 Breast
8. How do you determine the freshness of meat?
 Check the temperature, color and texture
9. How do you check the doneness of your cooked meat?
 Use a thermometer, however, in the absence of it, insert a
pointed object, like carving fork. Dripping of juice or redness
indicates that meat is still raw
10. When sanitizing an area, it is still necessary to rinse off the detergent?
 Yes, the detergent must be thoroughly rinsed from the area
11. What is the kind of salad that has apples, walnuts, celery and a
mayonnaise based dressing?
 Waldorf
12. What sandwich has at least three slices of bread?
 Clubhouse
13. What is the cooking method in making shirred eggs?
 Baking
14. What is a soft-ripened cheese?
 Camembert
15. What do you call the bite-sized decorative open faced sandwiches?
 Canapés
16. What ingredient is used to facilitate coagulation of the egg white in
poached egg?
 Vinegar or any acidic ingredient
17. How do you prolong the shelf life of bread?
 They must be wrapped with cling plastic and stored in the
freezer
18. What is the right temperature for thawing food?
 Room temperature
19. What conditions contribute to multiple increase of bacteria?
 High protein, high moisture and low acidity
20. What are the three types of food contamination?
 Physical, chemical and biological
21. Food that naturally contribute to formation of bacteria is classified as:
 PHF’s
22. Can we substitute the use of plastic gloves for hand washing? When
do we change them?
 Gloves should be used as substitute for hand washing. They
must be changed at least every four hours during continuous
use, or as seen as they become soiled or torn
23. Which of the following is the first step in implementing the FIFO rule?
 Place the date receive of food supplies as they are received
24. Why are ingredients weigh instead of measuring them by volume?
 Weighing is more accurate
25. What material is used to make a cake tight into a roll?
 Parchment paper
26. What icing is made by creaming fat and confectioner’s sugar together?
 Simple butter
27. What can make out of unleavened batter?
 Crepes
28. Gluten strands are shortened by?
 Fat
 COOKERY NCII

I. Prepare and Cook Hot Meals ( Project I)

 Select and prepare one item for each of the categories A,B, C
and D
 Present food in plate ( protein, starch and vegetable dish)

A. Soup
 Thick
 Clear
B. Protein (main course with appropriate sauce)
 Seafood
 Poultry
 Pork
 Beef/lamb
C. Side dish vegetable
 Glazed
 Au gratin
 Buttered / baked
D. Side dish starch
 Pasta
 Risotto
 potato

II. Prepare Cold Meals ( Project II)

 Select and prepare one item for each of the categories A,B, C
and D
 Package prepare food stuff

A. Canapés
 Select and prepare four kinds of canapés with four pieces of
each kind
B. Appetizer
 Cold Hors D’ouvres
 Hot Hors D’ouvres
C. Salad and Appropriate dressings
 Leafy vegetables w/appropriate dressing
 Non- leafy vegetables w/appropriate dressing

III. Prepare Sweets ( Project III)

A. Hot Dessert (select and prepare one (1) item

Texture and Doneness

Soups:
 Thick soups- thickness about consistency of a heavy
cream but not too thick
 Texture- smooth no graininess or lumps except garnish
 Clear soup- clear liquid, not cloudy and no lumps

Main Course
 Protein- must be cooked according to culinary method
and apply appropriate sauce
o Poultry
o Pork
o Beef
o Seafood

Side Dishes
 Vegetable-uniformity in cutting, certain natural color,
tasteful, appropriate cooking methods had been apply
 Buttered or stewed
 Starch- can prepare vegetable according to culinary
methods such as baking, grating, boiling, stewing,
sautéing, frying etc
 Potato Au Gratin, pasta and risotto

Sauces
 Must be prepared in the right consistency, smoothness
and colors
 Brown sauce- lightly thickened, smooth, no lumps, oil
does not separate
 Tomato sauce/ collis or puree lightly thickened. Smooth,
no lumps, not oily
 Butter sauce- achieved right flavor and well seasoned
 White sauce- lightly thickens, smooth, no lumps, not oily

Plating and Appearance

Soups
 Thick soups: creamy, shiny, smooth no broken
cream, not oily and well season
 Clear soup: transparent clear color and well
seasoned

Main Course
 Protein: choice menu must be prepared according
to culinary methods and arranged in a plate
 o Poultry
o Pork
o Beef/lamb
o seafood
Vegetable Dish
 Buttered vegetable: bright color, shiny
 Glazed- tourned, chateau, shiny
 Braised/ stewed- not soggy, not oily
 Sautéed vegetable- firm not soggy, bright colored,
not oily

Starch Dish
 potato: soft, no lumps, smooth, creamy
 Au gratin- firm not soggy, layered, nicely brown
on top
 Pasta- al dente, well seasoned

Sauces
 Thick but pourable, smooth, no lumps, shiny and
runny

Portion size
 Soups- 200-250 ml/ serving about 1 cup
 Protein
o Poultry- good for one portion- 180-200
grams
o beef- good for one portion- 180-200 grams
o pork- good for one portion- 180-200 grams
o sea foods- good for one portion- 180-200
grams

Vegetable
 Buttered- good for one portion- 60-80 grams
 Glazed- good for one portion- 60-80 grams
 Braised/ Stewed- good for one portion- 60-80
grams
 Sautéed- good for one portion- 60-80 grams
 Used to make an unleavened batter:
o Crepes
 Gluten strands are shortened by:
o fat