Fish may be cooked through frying at moderate heat until brown.

--True

Fish should be served after the preparation, otherwise it will dry.

--True

IDENTIFY THE MISSING WORD: Fat fish tastes better when cooked using dry heat method either
by broiling or ________.

--Baking

IDENTIFY THE MISSING WORD: Fish is already cooked when it ______ easily and its eyeballs
come out.

--Flakes

IDENTIFY THE MISSING WORD: Fish cooks ________ in a moderate heat.

--Quickly

IDENTIFY THE MISSING WORD: Fish can be rolled in bread crumbs before ______.

--Frying

IDENTIFY THE MISSING WORD: Fish requires _______ time for cooking.

--Short

IDENTIFY THE MISSING WORD: Fish is served with sauce or some _______ because fish has a
mild flavor.

--Garnishes

IDENTIFY THE MISSING WORD: Fish maybe boiled, grilled, stuffed and make into relleno, sinigang
and sauteed with ______ as in bulanglang.

--vegetables

Match the definition to its appropriate term.

These are soups with thicker consistency and fuller body than Answer 1
thins or clear soups. Thick soups

A kind of stock which is made of browned or bones of beef, chicken, Answer 2

veal or game. The said bones have been browned in an oven. Brow n stock

It is a dish, hot or cold with meat and vegetables as the main

ingredients. Quality ingredients make a good soup. Answer 3
--Soup
It is a perfect clear, thin soup, made by clarifying a rich stock or Answer 4
broth using extra meat and flavorings. Chow der or gumbo
 A kind of soup which consist of thick soup made from fish,
shellfish, and vegetables. Answer 5
Chicken stock

A kind of stock which is prepared using chicken bones.

Answer 6
Stock

It is a clear, thin and flavorful liquid prepared by simmering meat

bones from meat or poultry, seafood and/or vegetables in water Answer 7
with seasonings until their flavor, aroma, color and body and National or specialty
nutritive value are extracted.
These soups originated from a particular area or region, can be in
a thick or thin form. Answer 8
Cream soups

A kind of soup which is thickened with roux and finished with

Answer 9
cream, can be made with vegetables cooked until tender, pureed,
White stock
stirred and folded into soup.
A kind of stock which is made from beef or veal bones.

IDENTIFY THE MISSING WORD: Shellfish such as shrimps, crabs, lobsters and clams require only
short cooking time so as to avoid loss of _______, flavor and nutritive value.

-- moisture

Laying hen is about 1 ½ years old.

-- Layer

As much as possible, prepared sauces should be used on the same day they are made.

--True

Cooking food in proper temperature may help prevent cross-contamination.

-- True

8-week old young duck with tender meat, soft bill and windpipe.

-- broiler duckling

9-week old young chicken which weighs about 2 lbs and has soft, pliable, smooth skin and flexible
breastbone cartilage.

--Broiler

Surgically unsexed male chicken with a weight of 4 to 7 lbs with tender, flavorful and with lots of
white meat. It is a more expensive poultry.
--Capon

Hungarian sauce

--Bechamel Sauce

Poultry is dipped in hot wax until feathers are coated with wax. Then, dipped in cold water to harden
the wax, peeled off taking all feathers.

--Waxing

Madeira sauce

--Espagnole Sauce

Crème sauce

--Bechamel Sauce

It refers to pulling feathers with the hands and using a tweezer to pull out the remaining feathers or
with the use of a kitchen torch to singe off the feathers.

--dry picking

It refers to removing the feather of poultry.

--Plucking

More than 6 months old which has tough flesh, hardened bill and windpipe.

-- mature duckling

The poultry is immersed in hot water to pull the feathers easier.

--Picking

Weighs 3-4 lbs, eight weeks old and the best size for a family.

--roasting chicken

Poultry is dipped in hot wax until feathers are coated with wax. Then, dipped in cold water to harden
the wax, peeled off taking all feathers.

--Waxing

Laying hen is about 1 ½ years old.

-- Layer

Fish is served with sauce or some garnishes because fish has a mild flavor.

--True

Portuguese sauce

--Classic Tomato Sauce

It is the disembowelment or removal of internal organs of poultry. Feet and head are also removed.

--eviscerating

9-week old young chicken which weighs about 2 lbs and has soft, pliable, smooth skin and flexible
breastbone cartilage.

-- broiler

It is the process of removing the bone from poultry meat for cooking.

--deboning

It reduces the quality of edibility of the food because it is deteriorated or spoiled.

-- food spoilage

Seafood should not be left in the refrigerator for more than two hours with temperature of 90 ͦF
because it will cause growth of bacteria.

--True

Surgically unsexed male chicken with a weight of 4 to 7 lbs with tender, flavorful and with lots of
white meat. It is a more expensive poultry.

--Capon

A male chicken with coarse with coarse skin, a toughened and darkened flesh and hardened
breastbone cartilage. It weighs 3-6 lbs. It is known as the rooster.

--Stag

It includes killing and bleeding the poultry. Veins are cut using a sharp knife and its blood is drained
for 1 1/2-2 minutes.

--slaughtering

Spanish sauce

-- Classic Tomato Sauce

Cornstarch

--Thickening Agents

Fish is served with sauce or some garnishes because fish has a mild flavor.

--True

This refers to cooking food in an open flame. Large fish is best for this method of cooking.

--Broiling/Grilling

Aurora sauce

--Bechamel Sauce

It is the disembowelment or removal of internal organs of poultry. Feet and head are also removed.
--eviscerating

IDENTIFY THE MISSING WORD: Shellfish such as shrimps, crabs, lobsters and clams require only
short cooking time so as to avoid loss of _______, flavor and nutritive value.

--moisture

Weighs 3-4 lbs, eight weeks old and the best size for a family.

--roasting chicken

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.

--Poaching

Pepper

--Seasonings and Flavorings.

When baking fish, taste the fish to prevent it from drying out.

--True

IDENTIFY THE MISSING WORD: Fish can be rolled in bread crumbs before ______.

-- frying

It refers to removing the feather of poultry.

--plucking

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

--Deep frying

These are used to enhance the flavor of the sauce - salt, pepper, spices, and herbs.

-- Seasonings and flavorings

Shrimp sauce

-- Bechamel Sauce

It is a cooked mixture of equal parts of fat and flour, must be stiff and not pourable or runny.

--Roux

It is the process of removing the bone from poultry meat for cooking.

-- deboning

It is made by thickening white stock with roux and then simmering it for a while.

--Veluote sauce

8 month older chicken which weighs 8 lbs. They provide meat suitable for stews or casseroles.
--broiler fowl

Liaison

-- Thickening Agents

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

-- Pan frying

Before covering, refrigerating or freezing cooked items allow them to cool completely first.

--True

Spices

-- Seasonings and Flavorings.

Portuguese sauce

--Classic Tomato Sauce

Arrowroot

--Thickening Agents

IDENTIFY THE MISSING WORD: Fat fish tastes better when cooked using dry heat method either
by broiling or ________.

--Baking

A small amount of hot fat is used in cooking fish/seafood in this method.

--Sauteeing

It refers to pulling feathers with the hands and using a tweezer to pull out the remaining feathers or
with the use of a kitchen torch to singe off the feathers.

--dry picking

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

--Baking

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.

--Classic tomato sauce

In culinary arts, it refers to the starting points for making various secondary sauces or “small
sauces.”

--Mother sauce

More than 6 months old which has tough flesh, hardened bill and windpipe.

--mature duckling
Sauce doesn’t enhance the food taste to be served.

--False

Cooking food in a liquid close to the boiling point.

--Simmering

Maltaise sauce

--Hollandaise Sauce

Roux

-- Thickening Agents

16-week old, young turkey which has tender meat, soft, smooth textured skin and flexible
breastbone cartilage.

--fryer-roaster

9-week old young chicken which weighs about 2 lbs and has soft, pliable, smooth skin and flexible
breastbone cartilage.

--broiler

Spanish sauce

-- Classic Tomato Sauce

In plating poultry dishes, main ingredient should stand out and pay equal attention to the “support”.

--True

Which of the following ingredients can be added to soup at the start of cooking?

--All of the choices

A knife which is used in for cutting, sectioning and trimming raw meats in the butcher shop.

--Butcher Knife

The most common thickening agent is _______.

--Starch

A stock which is made from beef or veal bones.

--White Stock

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.

--Tender Cuts
Which of the following containers can be used for storing meat?

--All of the choices

Soups originated from a particular area or region.

--Specialty Soups

These are preserved meat which are treated with curing agents such as salt, sodium nitrate, sugar,
sometimes spices and vinegar.

--Cured meat

Which of the following is the basic component of marinade?

--all of the choices

Stock is synonymous to soup.

--false

It produces a clear sauce with glossy texture.

--Cornstarch

They cause discoloration and change in odor on food and leads to fermentation.

--Yeast Spoilage

It causes discoloration and food develops an unpleasant smell and taste.

--Oxidation

Marinades will not add flavor to favorite meat.

--False

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

--All of the choices

Presence of bacteria in the food causes it to spoil.

--Bacterial Spoilage

Which of the following method of cooking is used for tender cuts like ribs and loin cuts.

--all of the choices

These are used to enhance the flavor of the sauce.

--Seasonings and flavorings

Thick soups which is quite heavy and thick. Vegetables as the main ingredients are ground in
blender or processor until smooth.
--Puree

A dry heat method of cooking uncovered meat by dry heat with low temperature.

--Roasting

In preparing stocks, use high heat to bring the stock to boil, then reduce the heat to simmer.

--True

It is also called as brown sauce, slightly more complex mother sauce. It is made by thickening brown
stock with roux.

--Espagnole sauce

Meat of carabao is called

--Carabeef

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

--pork

The process of removing the feather of poultry.

--Plucking

In this method, fish is placed in shallow pan barely covered with liquid.

--poaching

For how many days can a fresh poultry be stored below 3 degrees celsius?

--3-4 days

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.

--True

In 150degrees celsius or 300 degrees fahrenheit , fish is placed and cooked in an oven.

--Baking

Which of the following ingredients can be added to soup in the last 30-45 minutes of cooking?

--all of the choices

It includes the killing and bleeding the poultry.

--slaughtering

It is used as a finishing touch to enhance the flavor and smoothness of the sauce.

--Liaison
Dressed, drawn and processed chicken for cooking.

--Ready to cook poultry

Which of the following parts of meat is considered as least tender cut and can be cooked through
moist heat methods.

--All of the choices

Portion of the leg above the knee joint. It can be prepared boneless or skinless.

--Thigh

Poultry cut with wings and back portion removed.

--Breast

The principal starch used in making sauce.

--Flour

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

-- Identify the expiration date on food. Remove and put to trash food items that is past the
expiration dates.

Live oysters should be kept in a cold and wet place in the cartons or sacks.

--True

Which small sauce is made from espagnole?

--Robert Sauce

It yields an even clearer sauce rather than with the use of cornstarch.

--Arrowroot

Heavyweight paper which has waxy coating on one side which provides a moisture-vapor barrier. It
is particularly useful for wrapping meat.

--Freezer paper

Dressed chicken without visceral organs, feet and head, chilled or frozen.

--Drawn poultry

Which of the following is the purpose of trimming meat?

--all of the choices

Plated dishes must be free from spills.

--True
When storing specific portionsof chicken, do not remove the packaging until just before you are
ready to use them.

--True

A plain white plate should be used for the main course.

--True

Garnishes like fruits, vegetables or herbs shouldnot complement the food item and do not empower
the flavor of the poultry.

--False

Portions can be bigger or smaller than the recommended food servings.

--True

It is a must to take extra care when storing and handling poultry and game.

--True

Sauces and accompaniments serve as additions to the cooked poultry.

--True

Before covering and refrigerating or freezing, allow cooked dishes to cool completely.

--True

Chicken thigh weighs 2 ounces, while a leg is 1-2 ounces.

--True

In plating poultry dishes, getting the right portion size is not important.

--False

Meat sold after slaughtered and butchered.

--Fresh Meat

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

--Pork

What term is used to refer to meat from cattle over one year old?

--Beef

Meat which has been cooled within 24 hours after being slaughtered. Temperature ranges from 1 to
3 degrees celsius.

--Chilled Meat

What term refers to preserved meat that is treated with curing agents such as salt, sodium nitrate,
sugar, sometimes spices and vinegar?
--Cured Meat

What is the term used to refer to meat from deer or goat?

--Chevon

Meat from carabao.

--Carabeef

Meat of young calf, 4-5 months old. Some consider it the finest meat.

--Veal

Meat from domesticated sheep.

--Lamb

Meat that is already cooked and requires reheating. It is preserved by adding chemical preservatives
by curing, salting or smoking which modifies meat flavor, color and improve its juiciness and
tenderness.

--Processed Meat

Creme sauce

--Bechamel Sauce

Re-arrange jumbled letters to form the different garnishes for presenting meat dishes.

BERCUMUC—CUCUMBER

LLEB PEERPP—BELL PEPPER

STORCAR—CARROTS

NOION-- ONION

TOESMATO—tomatoes

RYLECE—celery

DISHRAES – radishes

VESILO -- olives

Store items with the earliest expiration date in front of items with later dates.

--TRUE

Usually, seafood is added to seasoned water and cooked gently at simmering temperature.
--Boiling

The color of the garnishes should not harmonize with the food being garnished.

--FALSE

Choose an edible accent that provides extra color and texture throughout the dish rather than in one
spot only.

--TRUE

On shelving, use the items stored in the back first.

--FALSE

Mustard sauce

--Bechamel Sauce

A method of cooking portion sized or cuts of poultry with prolonged dry heat using an oven with at
least 150 degrees fahrenheit.

--Baking/Roasting

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

--Deep frying

In 150 degrees celsius 300 degrees fahrenheit fish is placed and cooked in an oven.

--Baking

Unused reheated sauces must be stored again.

--False

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.

--steaming

It refers to cooking fish/seafood in fat. More oil is needed compared to sauteing.

--Pan frying

It occurs when microbes and dirt form raw meat, raw vegetables and from people transfer to
food, on utensils and equipment or through poor storage practices.

--cross contamination

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.
-- Hollandaise

Turkeys under 15 months of age when marketed.

--yearlings

A type of sauce which is also called as brown sauce, slightly more complex mother sauce. It
is made by thickening brown stock with roux.

j. Espagnole sauce

Breadcrumbs
Thickening

It involves immersing the body of poultry in hot water with 60 ̊C or 140 ̊F for about 1 minute.
This will open the shaft that holds the feathers and makes plucking the feathers easier.
Scalding

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

Bechamel sauce

Fish can be rolled in bread crumbs before frying.

true

Created by: NNA ENIROM