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Learning Task 4: Post-Test

Direction. Choose the letter of the correct answer. Write your answer on your answer sheet.

1. What is a clear, thin liquid flavored by soluble substances extracted from meat, poultry, and fish, and their bones, and from vegetables and seasonings?
a. Glaze
b. Stocks
c. Sauce
d. Water

2. Which of the following stocks uses beef or veal bone as its main ingredient?
a. Brown stock
b. Prawn stock
c. Ham stock
d. White stock

3. What kind of stock uses fish as its main ingredient?
a. brown stock
b. glace viand
c. fish stock
d. ham stock

4. What stock uses chicken bone as its main ingredient?
a. fish stock
b. prawn stock
c. ham stock
d. chicken stock

5. Which of the following stocks uses beef or veal bone that have been browned in an oven as its main ingredient?
a. Brown stock
b. Prawn stock
c. White stock
d. Ham stock

6. The French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks.
a. Mirepoix
b. Fonds de Cuisine
c. Bechamel
d. Bouquet Gami

7. This is not usually added to a stock, as this causes it to become too salty, since most stocks are preserved to make soup and sauces.
a. Bouquet Gami
b. Salt
c. MSG
d. Spices

8. This is assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock.
a. Bouquet Garni
b. Salt
c. MSG
d. Spices

9. This helps dissolve connective tissues, and extract flavor and body from bones.
a. Acid Product
b. Spices
c. Bouquet Gami
d. Salt

10. This is used to determine the kind of stock that you will be making.
a. Bones
b. Spices
c. Bouquet Gami
d. Salt

TLE - COOKERY ​

Sagot :

sheeeeesh09

Answer:

1 c

2a

3c

4d

5b

6c

7a

8d

9b

10a

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