TLE

• What liquid by product will be produced ifyou simmer meat, fish, and vegetables?

  STOCK
• Which of the following stock uses veal bones as its main ingredient?

  white stock
• What kind of stock uses fish as its main ingredient?

  fish stock
• If marga used chicken bone as its main ingredient, what stock would she produce?

  chicken stock
• What type of stock is the easiest to prepare?

  vegetable stock
• Which should not be added to the stock because it causes saltiness?

  Salt
• It is a flavorful liquid made by simmering meaty bones and vegetables with spices and herbs until their flavor is extracted

  stock
• When making stock, what makes it tasty and appetizing?

  Seasonings
• It is a bundle of fresh herbs added to the stock to enhance its flavor and aroma

  boquet garni
• What type of soup is produced without solid ingredients?

  clear soup
• What type of Filipino food is made from coconut milk, fruit and pearl and maybe served hot or cold?

  ginataan
• It is a rich flavored stock that has been clarified to make it clear and transparent.

  Consommé
• What type of soup is thickened with egg butter and cream

  veloutés
• What type of stock are added with other ingredients for flavor, consistency, and aroma?

  soup
• What soup is made from fish, shellfish and usually contains milk and potatoes?

  chowders
• A type of soup that is based on thickened broth or stock is called?

  thick soup
• Vegetable soup that is thickened with starch is called

  Purees
• These are thickened soups made from shellfish

  bisques
• What type of soup uses dried fruits and prunes as main ingredients?

  Fuit soup
• Which of the four basic sauces has three basic ingredients like butter, egg yolk, and lemon juice with seasoning for accent

  Hollandaise
• A roux-based sauce made with margarine or butter, flavor, and brown stock.

  Brown Sauce
• Sauce made with tomatoes and seasoned with spices and herbs

  Tomato sauce
• Which among the four basic sauces has a chief ingredient of chicken broth thickened with flour and enriched with butter seasoning?

  White sauce
• What market form of poultry are slaughtered birds that have been bled and de-feathered?

  Whole poultry
• These are fowls usually domesticated raised mainly for meat and/or eggs. What is being described in the sentence?

  Poultry
• Which temperature is best for cooking poultry?

  Low to moderate heat
• These are poultry parts such as wings, breast, thighs, or drumsticks which have been separately packed in a single container and frozen or chilled. What market form of poultry is described in the sentence?

  Ready-to-cook
• A breast quarter with wing and back portion removed is called..

  Split breast without back
• The bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight. What cut of poultry is being described in the sentence.

  Halves
• What is the transfer of bacteria or other contaminants from one surface, substance to another especially because of unsanitary handling procedures?

  cross-contamination
• What service ware used to keep bugs off the food?

  food cover
• What method of cooking uses liquid, water, or steam to cook the food?

  moist heat method
• Which method of cooking is best for mature birds?

  moist heat method
• What market form of poultry is healthy, alert, and well feathered?

  live poultry
• What is the deterioration of food and perishable goods?

  spoilage
• What service ware is shallow platform designed for carrying things

  Tray
• What is the act of arranging the meal on the individual plate immediately before its serving?

  plating
• What is the correct practice in handling food to prevent contamination?

  wash hand often