Republic of the Philippines

Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF NUEVA ECIJA
SDO-GUIMBA EAST ANNEX
SAN BERNARDINO INTEGRATED SCHOOL
BRGY. SAN BERNARDINO, GUIMBA, NUEVA ECIJA 3115

Name:__________________ Directions: Read the following sentences. Then, identify

the term being defined. Write your answer on the blank.
Grade&Section:__________
Date:_______________ __________1. This is a breed of duck that originated from
Score:_______________ China and is noted for its tender and flavorful meat.

__________2. It is a surgically desexed male chicken usually

THIRD PERIODICAL TEST IN TLE 10 under eight months of age.

Directions: Encircle the letter of the correct answer. __________3. It is young chicken, usually nine to twelve
weeks of age, of either sex, is tender-meat with soft, pliable,
1. It is made from fish bones and trimmings left over after smooth textured skin.
filleting.
__________4. It is a male chicken, usually under ten months
a. white stock c. chicken stock of age, with coarse, with somewhat toughened and darkened
flesh.
b. fish stock d. brown stock
__________5. This is a young immature pigeon of either sex
2. The French term for the foundation of cooking. and has extra tender meat.
a. fonds de cuisine c. fonde de cuisine __________6. It is a mature male chicken with coarse skin,
toughened and darkened meat and hardened breastbone tip.
b. fondes de cuisine d. fond de cuisine
__________7. It is available and popular in many towns of
3. It is made from beef or veal bones.
Rizal.
a. fish stock c. white stock
__________8. It is a mature female chicken which is usually
b. brown stock d. chicken stock more than ten months of age.

4. The basic formula of mirepoix are ___________. __________9. It is usually five to six months of age.

a. 2 parts celery, 1 part onion, 1 part carrot __________10. This is a large chicken about 4kg. dressed
weight which are on sale especially during the Christmas
b. 1 part celery, 1 part onion, 1 part carrot holiday.

c. 1 parts celery, 1 parts onion, 2 parts carrot Directions: Read the following guidelines in selecting good

d. 1 part celery, 2 parts onion, 1 part carrot quality poultry and game. Write your GIVEN NAME for Live
Poultry,your MIDDLE INITIAL for Whole Poultry, your
5. It is the assortment of fresh herbs and aromatic ingredients SURNAME for Dressed Poultry, RC for Ready-to-Cook or PP
tied in a bundle with string. for Poultry Parts. Write your answer on the blank
a. bouquet garni c. bouquet jardin ______2. A young chicken has fine and soft feet.
b. bouquet doria d. bouquet crecy ______3. The breast is plump.
6. It helps dissolve connective tissues, and extract flavor and ______4. White meat – breasts.
body from bones.
______5. They are clean, well fleshed.
a. sugar c. acid
______6. It may be cut up and marinated or seasoned.
b. salt d. seasonings
______7. The bone at the tip of the breast is thick in older one.
7. It is the cooking time for white and brown veal game stock.
______8. The thighs are well-developed.
a. 45 minutes to 1 hour c. 1 to 2 hours
______9. They are free from pin feathers and show no cuts,
b. 3 to 4 hours d. 6 to 8 hours scars or missing skin.
8. It is the cooking time for white poultry and game bird stocks. ______10. It has no objectionable odor.
a. 45 minutes to 1 hour c. 1 to 2 hours Directions: Write your GIVEN NAME if the statement is
b. 3 to 4 hours d. 6 to 8 hours correct and your SURNAME if not. Write your answer on the
blank
9. The following are used as ingredients in preparing stocks.
________1. Puree is a vegetable soup thickened with starch.
a. veal c. beef
_________2. Broth and bouillon are not similar to stock in
b. pork d. all of the above terms of technique and cooking time.

10. It is made from beef or veal bones that have been browned _________3. Tonge sui is a Chinese soup.
in an oven.
_________4. Asian soup is a traditional soup which is typical
a. chicken stock c. fish stock broth, clear sour, or starch thickened soup.

b. brown stock d. white stock _________5. A soup thickened with egg, butter and cream is
called bisques.
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OFFICE OF NUEVA ECIJA
SDO-GUIMBA EAST ANNEX
SAN BERNARDINO INTEGRATED SCHOOL
BRGY. SAN BERNARDINO, GUIMBA, NUEVA ECIJA 3115

__________6. Stocks allow the use of trimmings and leftover

creatively.

__________7. Ginataan is a Filipino soup made from coconut

milk, milk, fruit, and tapioca pearl served hot or cold.

__________8. Clear soups may be served hot or cold.

__________9. Osheriku is a Korean asuki bean soup.

__________10. Consomme is a rich, flavorful stock or broth

that has been clarified to make it perfectly clear and
transparent.

II. 10 Different Kinds of Spices and Seasoning.

III. ESSAY (10pts)

Why do we need to add Acid Products in some menu?

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GODBLESS! :)

MARIE JOY V. MORALES

Teacher