Written Test No.3

1. Emulsion goes on for an hour, like hollandaise sauce which contains eggs.

2. A cooking strategy for eliminating and dissolving caramelized food buildup from a skillet to season sauces, soups, and flavors.

3. The sorting of fluid from solids or lumps utilizing a sifter or strainer.

4. The process of preparing sauce by blending two components which don't usually blend.

5. The most popular as the way toward thickening when making sauces, soups, and custards.

6. A finishing technique by adding salt, pepper and lemon juice that invigorates taste buds.

7. Emulsion endures for several days, like mayonnaise-based sauces that contain eggs.

8. Emulsion is for a short time, normally separates in less than an hour since no emulsifier is used.

9. To complete a sauce by giving it additional richness and perfection.

10. A process by lessening the liquid substance of a sauce by stewing over low fire and allowing evaporation to dominate.

11. What dish refers to pasta, noodles, rice, polenta, and gnocchi?

12. Which of the following dishes refers to Northern Italian rice dish cooked in a broth to a creamy consistency.

13. Pasta is commonly used to a variety of pasta dishes. Which of the following refers to as an Italian paste made with egg, bread, cheese, pancetta, and black pepper?

14. What pasta dish is made from spaghetti, tomatoes with minced beef, garlic, wine and herbs?

15. Which of the following famous Filipino dish is made from sotanghon noodles sauted with atchuete with plenty of fried garlic?