Crbm 3 - Cookery With International Cuisines: Finals Review

23 Questions | Total Attempts: 83

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Crbm 3 - Cookery With International Cuisines: Finals Review

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Questions and Answers
  • 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 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

  • 3. 
    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

  • 4. 
    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

  • 5. 
    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

  • 6. 
    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

  • 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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