The document contains a quiz with multiple choice questions about various food preparation and storage techniques. The questions cover topics like methods for preserving fish like drying, salting and freezing. It also has questions about plant parts like bulbs, roots and tubers. Other topics addressed include egg sizes, noodles, fish farming, stocks and sauces. The document is assessing knowledge about basic culinary and food science topics through a multiple choice quiz format.

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