CHRISTIAN VALUES SCHOOL

Km. 18 Aguinaldo Highway Bacoor City, Cavite

TLE 10
Name: _______________________________________ SCORE: ____________________
TEACHER: Ms. Rowena C. Radin DATE: April 1, 2019
I. Encircle the letter of the correct answer.
1. Cakes and other desserts are classified as classic and contemporary. Classical desserts means:
a. modern c. best seller
b. all-time favorite d. old-time favorite

2. Cakes and other desserts are classified as classic and contemporary. Decadent chocolate cake is
one of this type.
a. modern c. best seller
b. all-time favorite d. old-time favorite

3. Many love to eat modern dessert especially with sophisticated designs, however, many would also
love to eat classical dessert. Which of the following type of dessert is considered a classic one?
a. decadent chocolate cake c. a trio of mousses
b. Ube macapuno cake d. chocolate soufflé cake

4. A 14 inches square can be divided into how many equal slices?

a. 89 b. 98 c. 68 d. 86

5. Which of the following is NOT a good characteristics of a quality end product?

a. Neatly and properly arranged c. Complimentary and contrasting colors
b. Divided in any form d. Sliced and molded based on occasion

6. Its proper combination should also be given consideration to get a desirable and appealing end
product.
a. shape b. color c. texture d. size

7. This is one of the components of a dessert that is considered as the focal point of the plating.
a. Main item b. sauce c. crunch component d. garnish

8. This component is the final decorative item placed in a plated dessert.

a. Main item b. sauce c. crunch component d. garnish

9. When using this component in plated dessert, it should not be bleeding on the plate.
a. Main item b. sauce c. crunch component d. garnish

10. This component produces a blending crisp texture to a soft plated main dessert.
a. Main item b. sauce c. crunch component d. garnish

11. This is known as the most important part of the plated dessert.
a. Main item b. sauce c. crunch component d. garnish

12. In presenting, it is essential to identify the proper location of each dessert component. This simply
means placing the dessert item accordingly.
a. Portion control b. innovation c. positions of dessert d. freshness

13. This refers to improving an existing product appearance to a more marketable and attractive one.
a. Portion control b. innovation c. positions of dessert d. freshness

14. This means to ensure the right quantity of food is prepared and served everytime a customer order
a menu item.
a. Portion control b. innovation c. positions of dessert d. garnishing

15. This is very important as it is the common things being look for a customer. This refers to the look
that will tell you that a dessert is well done.
a. Portion control b. innovation c. positions of dessert d. garnishing

II. ENUMERATION

Equipment in planning dessert buffet service Location in planning dessert buffet service
1. 1.
2. 2.
3.
4. Facilities in planning dessert buffet service
5. 1.
2.