Cookery Quiz

NAME: ________________________________ 8/24/18 NAME: ________________________________ 8/24/18 NAME: ________________________________ 8/24/18
I. Identification I. Identification I. Identification

1. These are liquid or semi-liquid mixtures. 1. These are liquid or semi-liquid mixtures. 1. These are liquid or semi-liquid mixtures.
2. It means soft and squishy 2. It means soft and squishy 2. It means soft and squishy
3. This is the yellow, orange to red soluble 3. This is the yellow, orange to red soluble 3. This is the yellow, orange to red soluble
pigments found in plants. pigments found in plants. pigments found in plants.
4. It refers to an edible part of a plant. 4. It refers to an edible part of a plant. 4. It refers to an edible part of a plant.
5. This is responsible for the yellow pigments. 5. This is responsible for the yellow pigments. 5. This is responsible for the yellow pigments.
6. These are complimentary additions to the main 6. These are complimentary additions to the main 6. These are complimentary additions to the main
ingredient of a meal. ingredient of a meal. ingredient of a meal.
7. This is a fat soluble compound responsible for 7. This is a fat soluble compound responsible for 7. This is a fat soluble compound responsible for
the green color of plants. the green color of plants. the green color of plants.
8. This is responsible for the red and blue to violet 8. This is responsible for the red and blue to violet 8. This is responsible for the red and blue to violet
pigments. pigments. pigments.
9. It means to lose stiffness. 9. It means to lose stiffness. 9. It means to lose stiffness.
10. It often sits on a matching plate sometimes to 10. It often sits on a matching plate sometimes to 10. It often sits on a matching plate sometimes to
the pitcher the pitcher the pitcher
II. Enumeration II. Enumeration II. Enumeration
a. Ways of Cooking Vegetables a. Ways of Cooking Vegetables a. Ways of Cooking Vegetables
11. _______________________________ 11. _______________________________ 11. _______________________________
12. _______________________________ 12. _______________________________ 12. _______________________________
13. _______________________________ 13. _______________________________ 13. _______________________________
14. _______________________________ 14. _______________________________ 14. _______________________________
15. _______________________________ 15. _______________________________ 15. _______________________________
b. Standard Quality of Cooked Vegetable b. Standard Quality of Cooked Vegetable b. Standard Quality of Cooked Vegetable
16. _______________________________ 16. _______________________________ 16. _______________________________
17. _______________________________ 17. _______________________________ 17. _______________________________
18. _______________________________ 18. _______________________________ 18. _______________________________
19. _______________________________ 19. _______________________________ 19. _______________________________
20. _______________________________ 20. _______________________________ 20. _______________________________
21. _______________________________ 21. _______________________________ 21. _______________________________
22. _______________________________ 22. _______________________________ 22. _______________________________
c. Different Methods of Thawing Vegetables c. Different Methods of Thawing Vegetables c. Different Methods of Thawing Vegetables
23. _______________________________ 23. _______________________________ 23. _______________________________
24. _______________________________ 24. _______________________________ 24. _______________________________
25. _______________________________ 25. _______________________________ 25. _______________________________
26. _______________________________ 26. _______________________________ 26. _______________________________
27. _______________________________ 27. _______________________________ 27. _______________________________
28. _______________________________ 28. _______________________________ 28. _______________________________
29. _______________________________ 29. _______________________________ 29. _______________________________
30. _______________________________ 30. _______________________________ 30. _______________________________
31. _______________________________ 31. _______________________________ 31. _______________________________
d. Nutritional value of vegetables d. Nutritional value of vegetables d. Nutritional value of vegetables
32. _______________________________ 32. _______________________________ 32. _______________________________
33. _______________________________ 33. _______________________________ 33. _______________________________
34. _______________________________ 34. _______________________________ 34. _______________________________
35. _______________________________ 35. _______________________________ 35. _______________________________
NAME: ________________________________ NAME: ________________________________ NAME: ________________________________
Directions: Match Column A with Column B. Write the Directions: Match Column A with Column B. Write the Directions: Match Column A with Column B. Write the
letter of your answer on the space provided. letter of your answer on the space provided. letter of your answer on the space provided.
A. A. A.
Column A Column B Column A Column B Column A Column B
_____1. used for cutting through bones A. butcher knife _____1. used for cutting through bones A. butcher knife _____1. used for cutting through bones A. butcher knife
_____2. used for carving and slicing B. chef knife _____2. used for carving and slicing B. chef knife _____2. used for carving and slicing B. chef knife
cooked meats cooked meats cooked meats
_____3. for general purposes C. cleaver _____3. for general purposes C. cleaver _____3. for general purposes C. cleaver
_____4. carving roast chicken and duck D. utility _____4. carving roast chicken and duck D. utility _____4. carving roast chicken and duck D. utility
_____5. used for cutting, trimming E. slicer _____5. used for cutting, trimming E. slicer _____5. used for cutting, trimming E. slicer
raw meats raw meats raw meats
B. B. B.
Column A Column B Column A Column B Column A Column B
_____6. young calf A. beef _____6. young calf A. beef _____6. young calf A. beef
_____7. goat B. carabeef _____7. goat B. carabeef _____7. goat B. carabeef
_____8. sheep C. veal _____8. sheep C. veal _____8. sheep C. veal
_____9. cattle over one year old D. lamb _____9. cattle over one year old D. lamb _____9. cattle over one year old D. lamb
_____10. carabao E. chevon _____10. carabao E. chevon _____10. carabao E. chevon
C. Enumeration C. Enumeration C. Enumeration
Basic Preparation Methods of Meat Basic Preparation Methods of Meat Basic Preparation Methods of Meat
11. _________________________________ 11. _________________________________ 11. _________________________________
12. _________________________________ 12. _________________________________ 12. _________________________________
13. _________________________________ 13. _________________________________ 13. _________________________________
14. _________________________________ 14. _________________________________ 14. _________________________________
15. _________________________________ 15. _________________________________ 15. _________________________________
16. _________________________________ 16. _________________________________ 16. _________________________________
Composition of Meat Composition of Meat Composition of Meat
17. _________________________________ 17. _________________________________ 17. _________________________________
18. _________________________________ 18. _________________________________ 18. _________________________________
19. _________________________________ 19. _________________________________ 19. _________________________________
20. _________________________________ 20. _________________________________ 20. _________________________________
Market Forms of Meat Market Forms of Meat Market Forms of Meat
21. _____________________________ 21. _____________________________ 21. _____________________________
22. _____________________________ 22. _____________________________ 22. _____________________________
23. _____________________________ 23. _____________________________ 23. _____________________________
24. _____________________________ 24. _____________________________ 24. _____________________________
Cooking Techniques in Meat Cooking Techniques in Meat Cooking Techniques in Meat
25. _____________________________ 25. _____________________________ 25. _____________________________
26. _____________________________ 26. _____________________________ 26. _____________________________
27. _____________________________ 27. _____________________________ 27. _____________________________
28. _____________________________ 28. _____________________________ 28. _____________________________
29. _____________________________ 29. _____________________________ 29. _____________________________
30. _____________________________ 30. _____________________________ 30. _____________________________

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NAME: 8/24/18 NAME: 8/24/18 NAME: 8/24/18

I. Identification I. Identification I. Identification

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