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Answer Sheet in TLE 10 Week 1 Q3

This document is an answer sheet for a cookery class quiz on stocks. It contains multiple choice and true/false questions about the basic preparations and ingredients used to make different types of stocks, including brown stock, fish stock, chicken stock, and vegetable stock. The key learnings are that stocks are made from bones and vegetable scraps to extract flavor and body, and the basic ratio for mirepoix is 2 parts onion, 1 part celery, and 1 part carrot.

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2K views

Answer Sheet in TLE 10 Week 1 Q3

This document is an answer sheet for a cookery class quiz on stocks. It contains multiple choice and true/false questions about the basic preparations and ingredients used to make different types of stocks, including brown stock, fish stock, chicken stock, and vegetable stock. The key learnings are that stocks are made from bones and vegetable scraps to extract flavor and body, and the basic ratio for mirepoix is 2 parts onion, 1 part celery, and 1 part carrot.

Uploaded by

Rd David
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Answer Sheet in TLE 10 (Cookery) Answer Sheet in TLE 10 (Cookery)

Quarter 3 – Module 1 Quarter 3 – Module 1


Name: ____________________________ Section: ___SIMPLICITY__________ Name: ____________________________ Section: ___SIMPLICITY__________
Teacher: __Mrs. Daren M. Tuquib______________ Teacher: __Mrs. Daren M. Tuquib______________
I. Multiple Choice: Read each question below. Choose the letter only that I. Multiple Choice: Read each question below. Choose the letter only that
corresponds to the correct answer. Write the answers on the blank provided corresponds to the correct answer. Write the answers on the blank provided
before each number. before each number.
____1. These are among the most basic preparations found in professional kitchen. ____1. These are among the most basic preparations found in professional kitchen.
A. Bones B. Brown Stock C. Fish Stock D. Stock A. Bones B. Brown Stock C. Fish Stock D. Stock
____2. Most of the flavor and body of stocks are derived from the bones of beef, ____2. Most of the flavor and body of stocks are derived from the bones of beef,
veal, chicken, fish and pork. veal, chicken, fish and pork.
A. Brown Stock B. Bones C. Mirepoix D. Stocks A. Brown Stock B. Bones C. Mirepoix D. Stocks
____3. Made from the chicken bones. ____3. Made from the chicken bones.
A. Fish Stock B. White Stock C. Brown Stock D. Chicken Stock A. Fish Stock B. White Stock C. Brown Stock D. Chicken Stock
____4. Acid helps dissolve connective tissues, and extract flavor and body from ____4. Acid helps dissolve connective tissues, and extract flavor and body from
bones. bones.
A. Brown Stock B. Acid Products C. Vegetable Stock D. Fish Stock A. Brown Stock B. Acid Products C. Vegetable Stock D. Fish Stock
____5. It is cook 3 to 4 hours. ____5. It is cook 3 to 4 hours.
A. The Foundation of Cooking B. White and Brown Veal Stock A. The Foundation of Cooking B. White and Brown Veal Stock
C. White Beef Stock D. White Poultry and Game Bird Stock C. White Beef Stock D. White Poultry and Game Bird Stock
III. True or False: Write True if the statement is true and FALSE otherwise. III. True or False: Write True if the statement is true and FALSE otherwise.
_____1. Vegetable stock is cook from 45 minutes to 1 hour. _____1. Vegetable stock is cook from 45 minutes to 1 hour.
_____2. Brown Stock is made from fish bones and trimmings left over after filleting. _____2. Brown Stock is made from fish bones and trimmings left over after filleting.
_____3. Brown Stock is made from fish bones and trimmings left over after filleting. _____3. Brown Stock is made from fish bones and trimmings left over after filleting.
_____4. Vegetables Stock are scraps may be used in stocks if they are clear, _____4. Vegetables Stock are scraps may be used in stocks if they are clear,
wholesome, and appropriate to the stock being made. wholesome, and appropriate to the stock being made.
_____5. The Basic Formula for Mirepoix 2 parts onion, 1-part celery and 1-part _____5. The Basic Formula for Mirepoix 2 parts onion, 1-part celery and 1-part
carrot. carrot.
IV. Reflection: Share your learnings from the lesson above by completing the IV. Reflection: Share your learnings from the lesson above by completing the
sentence below. Write your answer in your activity notebook. sentence below. Write your answer in your activity notebook.

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“No one is born a great cook; one learns by doing” “No one is born a great cook; one learns by doing”

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