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Special Education
10th
grade
Store and Reconstitute Stocks, soups and sauces
15 questions
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- 1. Multiple Choice
1. This is the process of quickly chilling cooked foods in a sink with ice water bath.
A. Cooling
B. Reconstituting
C. Soaking
D. Venting
- 2. Multiple Choice
2. It refers to the manner of putting away or reserving food for future use.
A. Keeping
B. Reserving
C. Storing
D. Throwing
- 3. Multiple Choice
3. What procedure is applied to bring a concentrated solution to normal strength orcondition by adding water?
A. Reconstituting
B. Reconstructing
C. Storing
D. Watering
- 4. Multiple Choice
4. What electrical appliance is used for storing stocks, sauces and soups?
A. Chiller
B. Microwave oven
C. Mixer
D. Refrigerator
- 5. Multiple Choice
5. Which of the following is an ingredient used to reconstitute stocks, soups and sauces?
A. Flour
B. Ice
C. Water
D. Yolk
- 6. Multiple Choice
6. What should be placed in the containers of stored stocks, soups and sauces?
A. Label
B. Mark
C. Price
D. Weight
- 7. Multiple Choice
7. What will you do with the unused sauces that had been reheated?
A. Discard
B. Reheat
C. Serve
D. Store
- 8. Multiple Choice
8. How many days will a stock last if it is properly kept and refrigerated?
A. 1 to 2 days
B. 2 to 3 days
C. 3 to 4 days
D. 6 to 7 days
- 9. Multiple Choice
9. What is the temperature danger zone for sauces?
A. 5°C - 60°C
B. 10°C - 40°C
C. 20°C - 60°C
D. 25°C - 100°C
- 10. Multiple Choice
10. How many hours will an improperly cooled stock last before it spoils?
A. 1-2 hours
B. 2-4 hours
C. 5-6 hours
D. 6-8 hours
- 11. Multiple Choice
11. What are the two things that depend on the storage length of soup?
A. What is in the soup and the type of container used.
B. What is in the soup and how efficiently it was cooled down.
C. What is in the soup and the amount stored in the container.
D. What is in the soup and the temperature inside the refrigerator.
- 12. Multiple Choice
12. When do you put a stock inside the refrigerator for storage?.
A. When it is already cool
B. When it is still hot and steamy
.C. When the ice already melts during the venting process.
D. When it stays at room temperature for more than two hours.
- 13. Multiple Choice
13. How will you store batches of stocks, soups and sauces?
A. Place all batches in one large pot for easier storage
B. Use one large container than several smaller containers
C. Use several smaller sealed containers than a single large one.
.D. Keep them in small containers without lid for easier recognition.
- 14. Multiple Choice
14. Why do you reconstitute sauces and soups?
A. To prolong its shelf life.
C. To return its original consistency.
B. To add volume and consistency.
D. To enhance flavor and appearance.
- 15. Multiple Choice
15. Which is NOT a way of cooling stocks for storage?
A. Stir the pot occasionally
B. Cover the pot and leave it on top of the counter.
C. Set the pot in a sink with blocks, rack or some other object under it.
D. Run cold water into the sink, but not higher than the level of the stock.
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