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Re-Cook2102 Cookery NC Ii Part 2 Kuya Macky: Not Answered Marked Out of 1.00 Flag Question
Re-Cook2102 Cookery NC Ii Part 2 Kuya Macky: Not Answered Marked Out of 1.00 Flag Question
KUYA MACKY
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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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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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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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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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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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Question 11
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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
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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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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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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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Question 15
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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
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Question 19
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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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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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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
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Question 23
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Question 24
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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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Question 28
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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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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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Question 32
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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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Question 36
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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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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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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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Question 40
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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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Question 42
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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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Question 48
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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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Question 51
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Question 52
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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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Question 53
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Question 54
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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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Question 56
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Question 57
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Question 58
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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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Question 60
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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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Question 62
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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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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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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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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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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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Question 68
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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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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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Question 71
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Question 72
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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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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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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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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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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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Fish is already cooked when it flakes easily and its eyeballs come out.
Select one:
a. False
b. True
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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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Question 80
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Question 81
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Question 82
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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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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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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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Question 86
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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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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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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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Question 90
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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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Question 92
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Question 93
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The correct answer is: Lay the fish on the chopping board.
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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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Question 96
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Question 97
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Question 98
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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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Question 100
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