Reviewer

in
Cookery 10
1. What bacteria can raw chicken and
poultry carry that is responsible for
food poisoning?
A. Listeria monocytogenes

B.Salmonella

C. Streptomyce

D.Xylella
2. How many days should the cooked
poultry dishes be refrigerated?

A. 1-2 days C. 2-4 days

B. 2-3 days D. 4-5 day

3. To avoid illness, we need to limit
bacteria’s ability to multiply or kill
them together. What room temperature
should we place it?

A. 40⁰F - 130⁰F C. 50⁰F - 140⁰F

B. 40⁰F - 140⁰F D. 50⁰F - 150⁰F

4. What is the only way to kill food-
borne pathogens?

A. Food thawing

B. Place it in the freezer

C. Place it in the refrigerator

D. Thoroughly cooking the food

5. Which is the best answer to prevent
drying when reheating?

A. Cook using sauces and gravy

B. Overcook poultry meat

C. Remove the fat before cooking

D. None of the above

6. How would you improve the way of
serving Chicken Galantina/Relleno?

A. Serve it as is

B. Serve it in a platter

C. Serve as is with garnish

D. Slice into serving pieces w/ garnish in a platter

7. Packages of chicken should be
wrapped in _______________ to prevent
leakage onto other items in your
grocery

A. Bottle B. Paper bags

C. Plastic bags D. Wax paper

8. How many days should a whole
chicken be refrigerated?

A. 1-2 days B. 2-3 days

C. 3-4 days D. 4-5 days

9. What would you recommend using as
an alternative to ROUX that when you
use it, it will not add flavor?

A. Animal fat B. Clarified butter

C. Margarine D. Vegetable oil

10. This thing is added to the stock
before the vegetables and the scum
that rises is skimmed off before other
ingredients.

A. Butter B. Meat

C. Salt D. Soup
11. It is how much food you choose to
eat at one time (breakfast, lunch,
dinner, or snack).

A. Portion B. Plating

C. Serving D. Size
12. What will be the result, if you
combine 2 parts onion, 1 part celery
and 1 part carrot?

A. Fonds de cuisine B. Mirepoix

C. Roux D. Slurry
13. These are based on stocks added
with other ingredients for variety of
flavor, consistency, appearance, and
aroma?

A. Gravy B. Sauces

C. Soups D. Stocks
14. Which of the following is NOT a
factor to be considered in presenting/
plating of food?

A. Contrast and harmony of colors

B. Improper food combinations

C. Neatness

D. Simplicity
15. It is the act of arranging the meal
on the individual plate immediately
before it served.

A. Plating B. Portion

B. Sauces D. Serving
16. What do you call the birds that are
hunted for food?

A. Game B. Livestock

C. Poultry D. Swine
17. Which of the following is NOT a
factor to be considered in presenting/
plating dishes?

A. Accompaniment B. Garnishing

C. Plate D. Types of service

ware
18. This is very important to produce a
smooth, lump free sauce.

A. Disperse B. Melt

C. Straining D. Squeeze
19. It spoils very quickly unless it is
properly handled and stored?

A. Poultry B. Meat

C. Sauces D. Stocks
20. This is an aromatic ingredient tied
in a bundle, so it can be removed easily
from the stock.

A. Bouquet garni B. Paprika

C. Roux D. Saffron
21. Which of the following dishes is an
example of a dry heat method?

A. Relyeno B. Roasted
chicken

C. Sinampalukang manok D. Tinola

22. What is the first step in fabricating
chicken?

A. Cut along the center of the breastbone

B. Cut around wing joint to remove wing

C. Separate skin that is attached to breast from leg quarter

D. With knife, cut between joint to remove and cut the any skin
not separated from carcass yet
23. Food may be contaminated by
different microorganisms or by
chemicals that can cause ______________?

A. Damage B. Infection

C. Health problem D. Risk

24. Which of the following is a
thickening agent?

A. Baking powder B. Baking soda

C. Corn starch D. Salt

25. What would happen when you swirl
a liquid in a sauté pan to cook particles
of food remaining on the bottom. What
do you call this process?
A. Deglazing B. Enriching with butter

C. Reduction D. Straining
 26. How would you estimate the results
when stocks are skimmed on the
surface and strained, cooled and well
covered, and refrigerated properly?

A. Stocks can be reconstituted

B. Stocks will become slurry

C. Stocks will spoil

D. Stocks will evaporate

27. What is the best cooking
temperature for poultry?

A. Low heat B. Low to moderate heat

C. Moderate heat D. Moderate to high heat

28. Which of the following is NOT the
common causes of food contamination
and food spoilage?

A. Failure to reheat foods to temperature that kills bacteria

B. Failure to thoroughly heat or cook food

C. Cross-contamination of cook food through improperly cleaned equipment

D. Properly refrigerate food and cook foods through properly cleaned

equipment
29. Mrs. Gonzales will cook chicken
menudo. What poultry cuts should she
buy?

A. Giblets B. Breast

B. Thigh D. Wing
30. Which of the four basic sauces
whose basic ingredients is milk is
thickened with flour, enriched with
butter?

A. Hollandaise sauce B. Savory butter

B. Velouté Sauce D. White sauce

31. Which of the following is NOT a
thickening agent?

A. Cream B. Eggs

C. Flour D. Spice
32. What changes would you make in
your sauce when you strain it through
a China cap lined with several layers of
cheesecloth?

A. Lumpy B. Mushy

C. Slurry sauce D. Smoot lump free sauce

33. What do you call the unintended
presence of harmful substances or
disease-causing microorganisms in
food?

A. Bacteria B. Contamination

C. Spoilage D. Virus
34. What part of poultry cuts include
the lower portion of the leg quarter?

A. Breast quarters B. Drumsticks

C. Halves D. Whole chicken leg

35. Which of the following does NOT
belong to the market forms of poultry?

A. Drawn poultry B. Dressed poultry

C. Half poultry D. Live poultry

36. Which of the following is a clear
soup?

A. Bisques B. Bouillon

C. Consommé D. Fruit
37. What makes the stock tasty and
appetizing?

A. Appearance B. Color

C. Ingredients D. Smell
38. Which of the following flavoring
agents will you use to give aroma to
the stock?

A. Aromatic flavoring B. Garlic

C. Ginger D. Smoke
39. As a rule, which should not be
added to the stock because it causes
saltiness?

A. MSG B. Salt

C. Spices D. Sugar
40. How do you classify the heart, liver,
and neck?

A. Breast B. Drumsticks

C. Giblets D. Thigh
41. What market forms of poultry are
slaughtered with the head, feet, blood
feathers and internal organs removed?

A. Drawn poultry B. Dressed poultry

C. Live poultry D. Whole poultry

42. What stock is made by boiling
prawn shells?

A. Fish stock B. Ham stock

C. Prawn stock D. Vegetable stock

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

A. Brown stock B. Fish stock

C. Vegetable stock D. White stock

44. This is defined as the separation of
liquid from gel caused by contraction.

A. Discarding B. Oiling – of

C. Oil streaking D. Syneresis

45. When you cook coconut milk, milk,
and fruit together with tapioca pearls,
will result as what kind of soup?

A. Ancient soup B. Cold soup

C. Dessert soup D. Fruit soup

46. How would you rate a good sauce:
by its color combination, ingredients
cooked just right, correct consistency;
with these factors, in what category do
they fall?

A. Consistency B. General appearance

C. Nutritive value D. Palatability

47. Which statement supports the
following problems: Discarding, Oiling –
off, Poor texture, Syneresis, Oil
streaking?

A. Common problem in sauce

B. Sauce agents

C. Sauce solution

D. Sauce technique
48. Which of the following stocks uses
veal bone as its main ingredient?

A. Brown stock B. Ham stock

B. White stock D. water

49. When a fish simmer meat, fish, and
vegetable, 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