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Post Test 2 Answer Sheet

This document is a periodic test for Grade 10 Cookery at Victoria High School, consisting of multiple-choice questions related to cooking techniques, poultry, and sauces. It covers topics such as thick soups, thickening agents, types of poultry, and cooking methods. Students are instructed to read the questions carefully and select the correct answers on their answer sheets.

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21 views1 page

Post Test 2 Answer Sheet

This document is a periodic test for Grade 10 Cookery at Victoria High School, consisting of multiple-choice questions related to cooking techniques, poultry, and sauces. It covers topics such as thick soups, thickening agents, types of poultry, and cooking methods. Students are instructed to read the questions carefully and select the correct answers on their answer sheets.

Uploaded by

legaspinel285
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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`` VICTORIA HIGH SCHOOLFOURTH PERIODIC TESTGRADE !

0
COOKERYName :______________________________ Ratng :___________ Year &
Secton :_______________________ Score :____________Directon: Read and unders and he questons
below. Choose he le er of he correc answer and wri e i in your answer shee .

1.Which of he following examples is a hick soup?

a. Bisquesb. Bouillonc. consomméd. Puree

2. Which of he following is no s hickening agen ?

a. Flourb. Granc. riced. Sal

3. Which of he four basic sauces has he basic ingredien as milk as he hickened agen and added wi h
our enriched wi h bu er?

a. Hollandaisesauceb. Savory saucec. Velou e sauced .Whi e sauce

4. The following are hickening agen excep _________.a. dairy creamb. eggc. ourd. Spice

5.Wha do you call birds ha are hun ed for food?

a. gameb. lives ockc. poul ryd. Swine

6. Which of he following poul ry origina ed from China and is no ed for i s ender and avorful mea ?

a. chickenb. goosec. itkd.peking duck

7. A young imma ure pigeon of ei her sex wi h ex ra ender mea is called_____

_.A .duckb. fryerc. roos erd. squab8. Poul ry is composed of di eren par s. To which of he following does
breas mea belong?

a. dark mea b . ough mea c. varie y cu sd. whi e cu

9. Which of he following charac eristcs is no a good quali y of live poul ry?

a. Free from pin fea her and shows no cu sb. Has clear eye c. Heavy and he skin is wa eryd. Well-
developed highs

10. Wha do you call young chickens ha are usually 9 o 12 weeks of age?

a. fryerb. henc. roas erd. s ag11. How many days should a whole chicken should be refrigera ed?a. 1
dayb.1 o 2 daysc. 2 o 3 daysd. 3 o 4 days

12. How do you classify he chicken breas ?a. en railsb. dark mea c. viscerad. whi e mea 13. In cookery,
we apply di eren cooking me hods depending on he ingredien s ha we have. If you will cook a ma ured
poul ry, which of he following me hods will you apply?a. boilingb .fryingc. roastngd. s ewing14. Wha
cooking me hod is sui able for he less ender cu s?a. boilingb. fryingc. roastngd. s ewing 15. Wha is he
bes cooking empera ure for poul ry?a. high empera ureb. low empera urec. low o modera ed. modera
e empera ure16.Wha fac or a ec s he poul ry mea s enderness and juiciness?a. Ageb. cookeryc. cu sd.
sex17. Which of he following can be done o preven drying when reheatng?a. cook using sauces and
gravyb. overcook he poul ry mea c. remove fa before cooking

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