TLE 10 3rd Quarter Exam (2)

16) It is the art of arranging the meat creatively and artistically to enhance the appearance of the food.

• a. Decoration                                            

•  b. Entree   

• c.  Garnishing                                   

•  d. Prelude

17) This is originally prepared from veal stock.

• a. Bechamel sauce                   

• b. Veloute sauce  

• c.  Espagnole                                    

• d. Hollandaise sauce

18). A liquid base for soups and many recipes.

• a. Bechamel                                               

•  b. Clear soup   

• c.  Stock                                          

• d. Puree Soup

19) It also called the “Fryer”.

• a. Pan                                                    

•  b. Broiler    

•  c.  Microwave                                        

• d. Heater

20) This slaughtered bird has been bled and defeathered.

• a. Dressed Poultry                                      

• b. Drawn Poultry

•  c. Poultry cuts                                        

• d. Whole Poultry

21) This is the kind of sauce used in many meat and poultry dishes.

• a. Espagnole                                    

• b.Hollaindaise   

• c. Thick sauce                                          

• d. Veloute

22) For gripping and lifting, used to move items on hot surfaces, such as barbecues, or to select small or grouped items, such as sugar cubes or salad portions.

• a. tong                                                        

• b. zester        

• c. spider                       

•  d. mezzaluna

23) Which is the safest way to peel off the skin of fruits and vegetables?

• a. Use a knife.                                   

•    b. Use a chef knife.  

• c. Use a peeler.                                

•  d. Use a mandolin.

24) Which will be used to soften the meat?

• a. Meat tenderizer                                   

•   b. Pressure Cooker  

• c. Skillets                                                     

•    d. Sautoirs

25)   It refers to organizing and arranging the ingredients that a cook will require for the menu items that are expected to be prepared during a shift.

• a. Procedure                                                

• b. Standard procedure   

• c. Standardized menu                                

• d. Mise en place