Quiz in TLE Cookery 10

2. LONG TEST
IN TLE
B drying
C
D

3. QUIZ TIME
1. This is more
sophisticated way of
keeping the fish fresh
A salting
B drying
C refrigeration
D freezing

4. QUIZ TIME
Answer the question
2.Removal of water
from the fish either
by the sun or wind
A salting
B chilling
C refrigeration
D freezing

5. QUIZ TIME
Answer the question
3.This methods is ideal
for storage for longer
periods
A salting
B chilling
C refrigeration
D freezing

6. QUIZ TIME
Answer the question
4.These are
underground parts of
plants which include
sweet potato cassava
and etc
A bulbs
B roots
C tubers
D stems/shoots

7. QUIZ TIME
Answer the question
5.These are stalks
supporting the leaves,
flowers or fruits.
A bulbs
B roots
C tubers
D stems/shoots

8. QUIZ TIME
Answer the question
6. These are
underground buds
that are made of very
short stems.
A bulbs
B roots
C tubers
D stems/shoots

9. QUIZ TIME
Answer the question
7. These are short,
thickened, fleshy
parts of
underground stem
A bulbs
B roots
C tubers
D stems/shoots

10. QUIZ TIME
Answer the question
8. Weighs 69
grams or more
A jumbo
B large
C medium
D extra large

11. QUIZ TIME
Answer the question
9. Weighs 48-
54 grams
A jumbo
B large
C medium
D extra large

12. QUIZ TIME
Answer the question
10. Weighs
62-68 grams
A jumbo
B large
C medium
D extra large

13. QUIZ TIME
Answer the question
11. This involves viewing the
egg content while still in the
shell through a strong
transmitted light
A clicking
B shaking
C candling
D breaking

14. QUIZ TIME
Answer the question
12. These are used in bakery
products. they come in
containers as whites, yolks, or
whole eggs
A Fresh eggs
B Preserved
C Dried Eggs
D Frozen Eggs

15. QUIZ TIME
Answer the question
13. Refers to a family of
macaroni products of
varying sizes and shape
A starch
B cereals
C alimentary
D Noodles

16. QUIZ TIME
Answer the question
14. Made from rice, soft
wheat, soy beans, cassava
and other legumes and root
crops
A starch
B cereals
C alimentary
D Noodles

17. QUIZ TIME
Answer the question
15. These are fish
obtained from
saltwater
A Mariculture
B Aquaculture
C Marine
D Inland

18. QUIZ TIME
Answer the question
16. This is the culturing
fish in bodies of
saltwater
A Mariculture
B Aquaculture
C Marine
D Inland

19. QUIZ TIME
Answer the question
17. The fish are caught
in lakes, rivers, and
ponds
A Mariculture
B Aquaculture
C Marine
D Inland

20. QUIZ TIME
Answer the question
18. It is a liquid in
which meat, chicken,
fish, bones and
vegetables
A stock
B soup
C sauce
D broth

21. QUIZ TIME
Answer the question
19. Are liquid seasonings
that enhance and
smoothen the flavors of
food.
A stock
B soup
C sauce
D broth

22. QUIZ TIME
Answer the question
20. This is a thickening
agent made of bread
flour and a fat such as
butter
A roux
B veloute
C beurre manie
D bechamel

23. QUIZ TIME
Answer the question
21-25 Types of Sauces
26-30 Uses of Eggs in
Culinary