Crbm 3 - Cookery With International Cuisines: Finals Review
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- 1.What are examples of the Core Competency: PREPARING STOCKS, SAUCES, SOUPS
- A.
Cream of Asparagus Soup
- B.
Caesar Salad Dressing
- C.
Chocolate Crepe
- D.
Sauteed Mixed Vegetables
- E.
Beef Consomme
- F.
Roasted Pumpkin Soup
- G.
Creamed Spinach
- H.
Pan-fried Lapu-lapu in Lemon Butter Sauce
- I.
Potato Croquettes
- J.
Chicken Noodle Soup
- 2.What are examples of the Core Competency: PREPARING APPETIZER AND HORS D'OEUVRES
- A.
Open Faced Grilled Ham and Cheese Sandwich
- B.
Roasted Carrots
- C.
Bacon Wrapped Shrimp
- D.
Strawberry Mousse
- E.
Potato Leek and Bacon Soup
- F.
Mini Meatballs with Chimichurri Sauce
- G.
Basil Tomato Bruschetta
- H.
Roast Beef with Au Jus
- I.
Sauteed Green Beans & Carrots
- J.
Cucumber Canapes
- 3.What are examples of the Core Competency: PREPARING EGG, VEGETABLES AND FARINACEOUS DISHES
- A.
Cream of Asparagus Soup
- B.
Creamed Spinach
- C.
Potato Croquettes
- D.
Paella Negra
- E.
Pan-fried Lapu-lapu in Lemon Butter Sauce
- F.
Bacon Wrapped Shrimp
- G.
Roasted Carrots
- H.
Grilled Zucchini with Pesto
- I.
Braised Beef Brisket
- J.
Vegetable Tempura
- 4.What are examples of the Core Competency: PREPARING SALADS AND SALAD DRESSINGS
- A.
Watercress-Fruit Salad with Raspberry Vinaigrette
- B.
Open Faced Grilled Ham and Cheese Sandwich
- C.
Roast Beef with Au Jus
- D.
Sauteed Green Beans & Carrots
- E.
Chicken-Mango Salad with Sesame Dressing
- F.
Pan-fried Lapu-lapu in Lemon Butter Sauce
- G.
Wedge Salad with Thousand Island Dressing
- H.
Spinach Salad with Red Wine Vinaigrette
- I.
Deviled Egg
- J.
Banana Nutella Crepe
- 5.What are examples of the Core Competency: PREPARING MEAT, POULTRY, GAME, SEAFOOD DISHES
- A.
Roast Chicken with Mushroom Gravy
- B.
Cream of Asparagus Soup
- C.
Mini Meatballs with Chimichurri Sauce
- D.
Pan-fried Lapu-lapu in Lemon Butter Sauce
- E.
Grilled Zucchini with Pesto
- F.
Vegetable Tempura
- G.
Paella Negra
- H.
Braised Beef Brisket
- I.
Basil Tomato Bruschetta
- J.
Roasted Peking Duck
- 6.What are examples of the Core Competency: PREPARING SANDWICHES
- A.
Quarter Pounder Beef Burger
- B.
Potato Leek and Bacon Soup
- C.
Roast Beef with Au Jus
- D.
Pulled Pork Sandwich
- E.
Basil Tomato Bruschetta
- F.
Clubhouse Sandwich
- G.
Grilled Chicken Wrap
- H.
Grilled Zucchini with Pesto
- I.
Beef Consomme
- 7.What are examples of the Core Competency: PREPARING DESSERTS
- A.
Vanilla Pudding
- B.
Avocado Ice Cream
- C.
Potato Croquettes
- D.
Deviled Egg
- E.
Black Forest Cake
- F.
Potato Leek and Bacon Soup
- G.
Cucumber Canapes
- H.
Open Faced Grilled Ham and Cheese Sandwich
- I.
Mango Crepe
- 8.A product that when added to an emulsion prevents separation, thus keeping the oil in permanent suspension is known as _____________________.
- 9.A type of hors d'oeuvre consisting of a small bread or biscuit base covered with a flavored topping is known as ______________________
- 10.A fairly thick salad dressing from a mixture of olive oil, wine vinegar, and salt and pepper and flavored accordingly is known as ___________________.
- 11.Pasta must be cooked ___________ or firm to bite.
- 12.The cutting technique known as ______________________ refers to slicing flat leafy vegetables and herbs into thin strips and ribbons.
- 13.Which of the following should NOT be done when storing meat?
- A.
Wrapping the meat air-tight to keep it fresh
- B.
Opening vacuum packs before storing
- C.
Using reusable containers in storing meat
- D.
Using old stocks before the newer ones
- 14.This kitchen equipment has a cooking surface that consists of an open rack or grate with a heat source underneath. Depending on the types, the heat source can be an open flame (either gas or charcoal) or electric.
- A.
Oven
- B.
Deep-fryer
- C.
Grill
- D.
Rangetop
- 15.Which of the following is a common appetizer ingredient?
- A.
Pasta
- B.
Leafy Greens
- C.
Biscuit
- D.
Rice
- 16.The following are good hygienic practices EXCEPT:
- A.
Make sure that your nails are short, clean, and free from nail polish.
- B.
Wash hands before preparing food
- C.
Never go to work if you are sick, especially if with symptoms of diarrhea, vomiting, fever, or discharge.
- D.
It is okay to wear jewelry when handling food as long as you wash your hands.
- 17.This is NOT an example of thick soup
- A.
Potato Leek and Bacon Soup
- B.
Chicken Noodle Soup
- C.
Cream of Tomato Soup
- D.
Pumpkin Puree Soup
- 18.Which of the following are NOT Personal Protective Equipment (PPEs) used in the kitchen
- A.
Apron
- B.
Oven Mitts
- C.
Chef's Uniform
- D.
Mop
- 19.We need to wash and dry vegetables BEFORE storing them
- A.
True
- B.
False
- 20.Balsamic Vinaigrette is commonly used as an acidic agent in making vinaigrette.
- A.
True
- B.
False
- 21.For proper handling of Salad Greens, we must store it directly in the chiller after washing. It is not needed to dry the greens.
- A.
True
- B.
False
- 22.For garnishing soups, toppings such as herbs, cheese, croutons can be added ahead of time before serving.
- A.
True
- B.
False
- 23.Potatoes, Rice and Pasta are examples of Farinaceous Dishes.
- A.
True
- B.
False
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