RE-COOK2102 COOKERY NC II PART 2

KUYA MACKY
Question 1
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It yields an even clearer sauce rather than with the use of cornstarch.
Select one:
a. White Wash
b. All of the choices
c. Arrowroot
d. Breadcrumbs
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The correct answer is: Arrowroot

Question 2
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Which small sauce is made from espagnole?

Select one:
a. Foyot sauce
b. Portuguese sauce
c. All of the choices
d. Robert sauce
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The correct answer is: Robert sauce

Question 3
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Choose complementary colors or create a focal point with a single burst of bright
color.
Select one:
a. FALSE
b. TRUE
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The correct answer is: TRUE

Question 4
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The most common thickening agent is _______.

Select one:
a. Liaison
b. Roux
c. Starch
d. None of the choices
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The correct answer is: Starch

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It consists of a liquid and a thickening agent, plus flavorings. It is a tangy, buttery

sauce made by slowly whisking clarified butter into warm egg yolk.
Select one:
a. Classic tomato sauce
b. Veluote sauce
c. Espagnole sauce
d. Mother sauce
e. Seasonings and flavorings
f. Starch
g. Sauce
h. Bechamel sauce
i. Hollandaise
j. Roux
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The correct answer is: Hollandaise

Question 6
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Presence of bacteria in the food causes it to spoil.

Select one:
a. Enzymes
b. Bacterial spoilage
c. Mold spoilage
d. Yeast spoilage
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The correct answer is: Bacterial spoilage

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Portion of the leg above the knee joint. It can be prepared boneless or skinless.
Select one:
a. Thigh
b. Breast
c. Chicken wings
d. Drumstick
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The correct answer is: Breast

Question 8
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Sculpt the elements of your plate to create height, structure and organization.
Select one:
a. TRUE
b. FALSE
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The correct answer is: TRUE

Question 9
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In preparing stocks, use high heat to bring the stock to boil, then reduce the heat
to simmer.
Select one:
a. True
b. False
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The correct answer is: True

Question 10
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In 150˚C or 300˚F, fish is placed and cooked in an oven.

Select one:
a. Broiling/Grilling
b. Sauteeing
c. Simmering
d. Steaming
e. Baking
f. Pan frying
g. Poaching
h. Deep frying
i. Baking/Roasting
j. Boiling
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The correct answer is: Baking

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These include onions, carrots or celery which are added to the stock for a
flavorful effect.
Select one:
a. Mirepoix
b. Bones
c. Wine
d. Meat
Feedback

The correct answer is: Mirepoix

Question 12
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For how many days can a fresh poultry be stored below 3 degrees celsius?
Select one:
a. 1-2 days
b. 7-8 days
c. 3-4 days
d. 5-6 days
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The correct answer is: 3-4 days

Question 13
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Which of the following method of cooking is used for tender cuts like ribs and loin
cuts.
Select one:
a. Roasting
b. Broiling
c. All of the choices
d. Grilling
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The correct answer is: All of the choices

Question 14
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The primary ingredient in the dish should take up the most space on the plate
and attract the eye.
Select one:
a. FALSE
b. TRUE
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The correct answer is: TRUE

Question 15
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Classify the following items:

Salt
Select one:
a. Seasonings and Flavorings.
b. Thickening Agents
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The correct answer is: Seasonings and Flavorings.

Question 16
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Identify the expiration date on food. Remove and put to trash food items that is
past the expiration dates.
Select one:
a. TRUE
b. FALSE
Feedback

The correct answer is: TRUE

Question 17
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Poultry cut with wings and back portion removed.

Select one:
a. Breast
b. Drumstick
c. Thigh
d. Chicken wings
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The correct answer is: Breast

Question 18
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Which of the following steps should be followed in FIFO method application?

Select one:
a. All of the choices
b. Store items with the earliest expiration date in front of items with later dates.
c. Identify the expiration date on food. Remove and put to trash food items that
is past the expiration dates.
d. On shelving, use the items stored in front first.
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The correct answer is: All of the choices

Question 19
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It is the addition of salt and pepper to improve food flavor.

Select one:
a. Dicing
b. Seasoning
c. Slicing
d. Coating
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The correct answer is: Seasoning

Question 20
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It is a cooked mixture of equal parts of fat and flour, must be stiff and not
pourable or runny.
Select one:
a. Hollandaise
b. Mother sauce
c. Veluote sauce
d. Bechamel sauce
e. Sauce
f. Espagnole sauce
g. Starch
h. Classic tomato sauce
i. Seasonings and flavorings
j. Roux
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The correct answer is: Roux

Question 21
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Thick soups which is quite heavy and thick. Vegetables as the main ingredients
are ground in blender or processor until smooth.
Select one:
a. Cream Soups
b. Puree
c. All of the choices
d. Chowder or Gumbo
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The correct answer is: Puree

Question 22
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This refers to cooking food in an open flame. Large fish is best for this method of
cooking.
Select one:
a. Deep frying
b. Pan frying
c. Baking/Roasting
d. Broiling/Grilling
e. Steaming
f. Simmering
g. Baking
h. Sauteeing
i. Poaching
j. Boiling
Feedback

The correct answer is: Broiling/Grilling

Question 23
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It is used for cutting through bones.

Select one:
a. Cleaver
b. Utility knife
c. Scimitar
d. Slicer
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The correct answer is: Cleaver

Question 24
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The process of removing the feather of poultry.

Select one:
a. Eviscerating
b. Scalding
c. Plucking
d. Slaughtering
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The correct answer is: Plucking

Question 25
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Which of the following dairy products can be added in the last 30-45 minutes of
cooking?
Select one:
a. Yogurt
b. all of the choices
c. Milk
d. sour cream
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The correct answer is: all of the choices

Question 26
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It is used as a finishing touch to enhance the flavor and smoothness of the

sauce.
Select one:
a. Liaison
b. None of the choices
c. Roux
d. Starch
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The correct answer is: Liaison

Question 27
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The most popular and common poultry as to age or degree of maturity.

Select one:
a. Goose
b. Chicken
c. Duck
d. Turkey
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The correct answer is: Chicken

Question 28
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Fish cooks quickly in high heat.

Select one:
a. True
b. False
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The correct answer is: False

Question 29
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Which of the following parts of meat is considered as least tender cut and can be
cooked through moist heat methods.
Select one:
a. All of the choices
b. Flank
c. Breast
d. Shanks
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The correct answer is: All of the choices

Question 30
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It is made by thickening white stock with roux and then simmering it for a while.
Select one:
a. Seasonings and flavorings
b. Classic tomato sauce
c. Sauce
d. Roux
e. Mother sauce
f. Bechamel sauce
g. Hollandaise
h. Espagnole sauce
i. Veluote sauce
j. Starch
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The correct answer is: Veluote sauce

Question 31
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These are preserved meat which are treated with curing agents such as salt,
sodium nitrate, sugar, sometimes spices and vinegar.
Select one:
a. Fresh meat
b. Cured meat
c. Frozen Meat
d. Chilled Meat
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The correct answer is: Cured meat

Question 32
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It is a method of cooking fish/seafood in fat. More oil is needed compared to

sauteing.
Select one:
a. Baking
b. Deep frying
c. Broiling
d. Pan frying
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The correct answer is: Pan frying

Question 33
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Finfish should be stored in the refrigerator and used within 1 to 2 days after
purchase.
Select one:
a. False
b. True
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The correct answer is: True

Question 34
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Meat of carabao is called

Select one:
a. Pork
b. Carabeef
c. Lamb
d. Beef
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The correct answer is: Carabeef

Question 35
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Classify the following items:

Liaison
Select one:
a. Thickening Agents
b. Seasonings and Flavorings.
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The correct answer is: Thickening Agents

Question 36
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It is the simplest of the mother sauces. It doesn’t require to make stocks.

Select one:
a. Mother sauce
b. Classic tomato sauce
c. Sauce
d. Roux
e. Espagnole sauce
f. Starch
g. Veluote sauce
h. Seasonings and flavorings
i. Bechamel sauce
j. Hollandaise
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The correct answer is: Bechamel sauce

Question 37
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The color of the garnishes should not harmonize with the food being garnished.
Select one:
a. TRUE
b. FALSE
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The correct answer is: FALSE

Question 38
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Which of the following ingredients can be added to soup at the start of cooking?
Select one:
a. All of the choices
b. Onions
c. Carrots
d. Potatoes
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The correct answer is: All of the choices

Question 39
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Shellfish such as shrimps, crabs, lobsters and clams require only short cooking
time so as to avoid loss of moisture, flavor and nutritive value.
Select one:
a. True
b. False
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The correct answer is: True

Question 40
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It produces a clear sauce with glossy texture.

Select one:
a. Cornstarch
b. Flour
c. Arrowroot
d. Breadcrumbs
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The correct answer is: Cornstarch

Question 41
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Market form of meat which has been cooled within 24 hours after being
slaughtered. Temperature ranges from 1 to 3 degrees celsius.
Select one:
a. Frozen meat
b. Chilled meat
c. Fresh meat
d. Cured meat
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The correct answer is: Chilled meat

Question 42
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The principal starch used in making sauce.

Select one:
a. Flour
b. Cornstarch
c. Arrowroot
d. Breadcrumbs
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The correct answer is: Flour

Question 43
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Steaks and other cooked meat when rested before slicing are juicier.
Select one:
a. True
b. False
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The correct answer is: True

Question 44
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Which of the following is the basic component of marinade?

Select one:
a. Acid
b. All of the choices
c. Oil
d. Herb and spice
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The correct answer is: All of the choices

Question 45
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It refers to cooking fish/seafood in fat. More oil is needed compared to sautéing.

Select one:
a. Boiling
b. Poaching
c. Baking
d. Steaming
e. Broiling/Grilling
f. Sauteeing
g. Simmering
h. Pan frying
i. Deep frying
j. Baking/Roasting
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The correct answer is: Pan frying

Question 46
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Marinades will not add flavor to favorite meat.

Select one:
a. False
b. True
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The correct answer is: False

Question 47
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Classify the following items:

Spices
Select one:
a. Seasonings and Flavorings.
b. Thickening Agents
Feedback

The correct answer is: Seasonings and Flavorings.

Question 48
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Meat from domesticated pigs, slaughtered one year or less of age.

Select one:
a. Pork
b. Lamb
c. Carabeef
d. Beef
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The correct answer is: Pork

Question 49
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A method of cooking portion sized or cuts of poultry with prolonged dry heat
using an oven with at least 150 F.
ͦ
Select one:
a. Deep frying
b. Steaming
c. Simmering
d. Broiling/Grilling
e. Baking/Roasting
f. Poaching
g. Boiling
h. Pan frying
i. Baking
j. Sauteeing
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The correct answer is: Baking/Roasting

Question 50
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Which of the following can be used as accompaniments to poultry dishes?

Select one:
a. All of the choices
b. Flavored sauces
c. Varieties of vegetables
d. Chopped herbs
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The correct answer is: All of the choices

Question 51
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Dressed, drawn and processed chicken for cooking.

Select one:
a. Ready to cook poultry
b. Drawn poultry
c. All of the choices
d. Boneless chicken
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The correct answer is: Ready to cook poultry

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The process of immersing the body of poultry in hot water with 60degrees celsius
or 140degrees fahrenheit for about one minute.
Select one:
a. Slaughtering
b. Plucking
c. Eviscerating
d. Scalding
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The correct answer is: Scalding

Question 53
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Cooking food in a liquid close to the boiling point.

Select one:
a. Steaming
b. Deep frying
c. Baking/Roasting
d. Broiling/Grilling
e. Poaching
f. Simmering
g. Boiling
h. Pan frying
i. Baking
j. Sauteeing
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The correct answer is: Simmering

Question 54
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It is a thickened liquid, richly flavored to complement a dish –to season, flavor

and enhance.
Select one:
a. Seasonings and flavorings
b. Starch
c. Roux
d. Veluote sauce
e. Hollandaise
f. Sauce
g. Classic tomato sauce
h. Mother sauce
i. Espagnole sauce
j. Bechamel sauce
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The correct answer is: Sauce

Question 55
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Dressed chicken without visceral organs, feet and head, chilled or frozen.
Select one:
a. All of the choices
b. Drawn poultry
c. Boneless chicken
d. Ready to cook poultry
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The correct answer is: Drawn poultry

Question 56
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Which of the following is the purpose of trimming meat?

Select one:
a. All of the choices
b. To improve the appearance of the cut or joint.
c. Leave as much of the meat intact as possible.
d. Leave an even thickness of fat.
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The correct answer is: All of the choices

Question 57
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To avoid foodborne illness, it is necessary to cook seafood to an internal

temperature of 145 degrees fahrenheit for 15 seconds until the flesh is opaque
and flaky.
Select one:
a. True
b. False
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The correct answer is: True

Question 58
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Classify the following items:

Pepper
Select one:
a. Thickening Agents
b. Seasonings and Flavorings.
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The correct answer is: Seasonings and Flavorings.

Question 59
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The process of removing the bone from poultry meat for cooking.
Select one:
a. Eviscerating
b. Scalding
c. Plucking
d. Deboning
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The correct answer is: Deboning

Question 60
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Which of the following containers can be used for storing meat?

Select one:
a. Rigid containers
b. Mason jars
c. Plastic freezer bags
d. All of the choices
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The correct answer is: All of the choices

Question 61
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These are used to enhance the flavor of the sauce - salt, pepper, spices, and
herbs.
Select one:
a. Mother sauce
b. Hollandaise
c. Sauce
d. Bechamel sauce
e. Seasonings and flavorings
f. Starch
g. Thickening agents
h. Roux
i. Classic tomato sauce
j. Espagnole sauce
k. Veluote sauce
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The correct answer is: Seasonings and flavorings

Question 62
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To prevent cross contamination, one should practice.

Select one:
a. All of the above
b. Wash hands thoroughly.
c. Clean the kitchen surface often.
d. Cook food in proper temperature
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The correct answer is: All of the above

Question 63
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Store items with the earliest expiration date in front of items with later dates.
Select one:
a. TRUE
b. FALSE
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The correct answer is: TRUE

Question 64
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Keep foods 4 degrees celsius (39 degrees fahrenheit) or colder, the safe
temperature for refrigerated storage.
Select one:
a. FALSE
b. TRUE
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The correct answer is: TRUE

Question 65
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On shelving, use the items stored in the back first.
Select one:
a. TRUE
b. FALSE
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The correct answer is: FALSE

Question 66
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In this method, fish is placed in shallow pan barely covered with liquid. Usually,
fish is poached in plain water with seasoning or wine, milk or tomato or lemon
juice or bouillon.
Select one:
a. Broiling/Grilling
b. Poaching
c. Simmering
d. Baking
e. Sauteeing
f. Pan frying
g. Boiling
h. Baking/Roasting
i. Deep frying
j. Steaming
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The correct answer is: Poaching

Question 67
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Which of the following small sauces are made from hollandaise sauce?
Select one:
a. altaise sauce
b. Dijon sauce
c. choron sauce
d. All of the choices
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The correct answer is: All of the choices

Question 68
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The simplest of the mother sauces.

Select one:
a. hollandaise sauce
b. Bechamel sauce
c. Veluote sauce
d. espagnole sauce
Feedback

The correct answer is: Bechamel sauce

Question 69
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It is also called as brown sauce, slightly more complex mother sauce. It is made
by thickening brown stock with roux.
Select one:
a. Bechamel sauce
b. Veluote sauce
c. espagnole sauce
d. hollandaise sauce
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The correct answer is: espagnole sauce

Question 70
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In culinary arts, it refers to the starting points for making various secondary
sauces or “small sauces.”
Select one:
a. Starch
b. Roux
c. Seasonings and flavorings
d. Hollandaise
e. Mother sauce
f. Veluote sauce
g. Classic tomato sauce
h. Espagnole sauce
i. Sauce
j. Bechamel sauce
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The correct answer is: Mother sauce

Question 71
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Usually, seafood is added to seasoned water and cooked gently at simmering

temperature.
Select one:
a. Broiling/Grilling
b. Boiling
c. Pan frying
d. Steaming
e. Poaching
f. Baking
g. Baking/Roasting
h. Deep frying
i. Simmering
j. Sauteeing
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The correct answer is: Boiling

Question 72
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The most common thickening agent.

Select one:
a. Roux
b. Veluote sauce
c. Sauce
d. Starch
e. Espagnole sauce
f. Classic tomato sauce
g. Mother sauce
h. Seasonings and flavorings
i. Hollandaise
j. Bechamel sauce
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The correct answer is: Starch

Question 73
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Classical plating places the three primary elements of dish in specific parts of
plate.
Select one:
a. FALSE
b. TRUE
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The correct answer is: TRUE

Question 74
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What occurs when microbes and dirt from raw meat, raw vegetables and from
people transfer to food, on utensils and equipment or through poor storage
practices?
Select one:
a. All of the choices
b. Food spoilage
c. Cross contamination
d. Salmonella
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The correct answer is: Cross contamination

Question 75
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Live oysters should be kept in a cold and wet place in the cartons or sacks.
Select one:
a. True
b. False
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The correct answer is: True

Question 76
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Most of the meat in the market are skinned already by the supplier.
Select one:
a. False
b. True
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The correct answer is: True

Question 77
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It is a cooked mixture of equal parts of fat and flour, must be stiff and not
pourable or runny.
Select one:
a. Liaison
b. Starch
c. None of the choices
d. Roux
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The correct answer is: Roux

Question 78
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Fish is already cooked when it flakes easily and its eyeballs come out.
Select one:
a. False
b. True
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The correct answer is: True

Question 79
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Which of the following should be the first one to do in preparing the meat?
Select one:
a. Dicing
b. Trimmming
c. Skinning
d. Washing
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The correct answer is: Washing

Question 80
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A method of immersing fish/seafood. It cooks seafood well.

Select one:
a. Pan frying
b. Deep frying
c. Baking/Roasting
d. Simmering
e. Broiling/Grilling
f. Baking
g. Steaming
h. Boiling
i. Sauteeing
j. Poaching
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The correct answer is: Deep frying

Question 81
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It refers to cooking fish/seafood by exposing seafood directly to steam. Rack is

placed over boiling water. To cook fish using steaming method, it is tightly
wrapped or in a covered pan so that it will be cooked by its own moisture.
Select one:
a. Steaming
b. Pan frying
c. Poaching
d. Simmering
e. Baking
f. Boiling
g. Deep frying
h. Broiling/Grilling
i. Baking/Roasting
j. Sauteeing
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The correct answer is: Steaming

Question 82
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Meat shrink about 50% when cooked.

Select one:
a. False
b. True
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The correct answer is: False

Question 83
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These consist of more developed connective tissue, often ground to break and
cut the muscle fibers and connective tissues.
Select one:
a. Tender cuts
b. Variety cuts
c. Tough cuts
d. Less tender cuts
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The correct answer is: Less tender cuts

Question 84
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Which of the following characteristics should one look for in buying live poultry?
Select one:
a. Alert
b. Well-feathered
c. All of the choices
d. Healthy
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The correct answer is: All of the choices

Question 85
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Soups with thicker consistency and fuller body than other soups.
Select one:
a. Thick soups
b. Thin soups
c. Specialty soups
d. Cold soups
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The correct answer is: Thick soups

Question 86
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Poultry cut which consists of the drumstick and thigh.

Select one:
a. Whole leg
b. Whole chicken
c. Thigh
d. drumstick
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The correct answer is: Whole leg

Question 87
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Which of the following ingredients can be added to soup in the last 30-45
minutes of cooking?
Select one:
a. Fish
b. other seafoods
c. Chicken breast
d. All of the choices
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The correct answer is: All of the choices

Question 88
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It resembles the traditional tomato sauce that we might use on pizza and pasta,
but it’s got much more flavor and requires a few more steps to make.
Select one:
a. Roux
b. Mother sauce
c. Sauce
d. Veluote sauce
e. Espagnole sauce
f. Bechamel sauce
g. Classic tomato sauce
h. Hollandaise
i. Starch
j. Seasonings and flavorings
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The correct answer is: Classic tomato sauce

Question 89
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Choose an edible accent that provides extra color and texture throughout the
dish rather than in one spot only.
Select one:
a. FALSE
b. TRUE
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The correct answer is: TRUE

Question 90
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Classify the following items:

Herbs
Select one:
a. Thickening Agents
b. Seasonings and Flavorings.
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The correct answer is: Seasonings and Flavorings.

Question 91
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It is a tangy, buttery sauce made by slowly whisking clarified butter into warm
egg yolk.
Select one:
a. hollandaise sauce
b. Veluote sauce
c. Bechamel sauce
d. espagnole sauce
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The correct answer is: hollandaise sauce

Question 92
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Poultry cut which is composed of the drumette, midsection and tip.

Select one:
a. Breast
b. Thigh
c. Chicken wing
d. Drumstick
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The correct answer is: Chicken wing

Question 93
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Which of the following is the 1st step in scaling whole fish?

Select one:
a. Remove the scales on both sides of the fish, those near the fins, the collar and
the tail.
b. Hold the fish firmly in its head.
c. From the tail towards the head, rake its scales.
d. Lay the fish on the chopping board.
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The correct answer is: Lay the fish on the chopping board.

Question 94
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Which of the following is a meat from deer or goat?

Select one:
a. Lamb
b. Veal
c. Chevon
d. Carabeef
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The correct answer is: Chevon

Question 95
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These contain lean meat and little collagen, most expensive cuts because of
most tender muscles for they are the least exercised part of the animal.
Select one:
a. Variety cuts
b. Tough cuts
c. Tender cuts
d. Less tender cuts
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The correct answer is: Tender cuts

Question 96
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Classify the following items:

Roux
Select one:
a. Thickening Agents
b. Seasonings and Flavorings.
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The correct answer is: Thickening Agents

Question 97
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These are used to enhance the flavor of the sauce.

Select one:
a. Thickening agents
b. None of the choices
c. Liquid ingredients
d. Seasonings and flavorings
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The correct answer is: Seasonings and flavorings

Question 98
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Stock is synonymous to soup.

Select one:
a. True
b. False
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The correct answer is: False

Question 99
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They cause discoloration and change in odor on food and leads to fermentation.
Select one:
a. Enzymes
b. Yeast spoilage
c. Mold spoilage
d. Bacterial spoilage
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The correct answer is: Yeast spoilage

Question 100
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Soups originated from a particular area or region.

Select one:
a. Thick soups
b. Specialty soups
c. Cold soups
d. Thin soups
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The correct answer is: Specialty soups