LAS PIÑAS EAST NATIONAL HIGH SCHOOL

Kasoy St., Verdant Acres Subd., Pamplona Tres, Las Piñas City

TECHNOLOGY AND LIVELIHOOD EDUCATION-COOKERY 9

FOURTH QUARTER
Diagnostic Test (Pre-Test)

Name: ____________________________ Score: __________

Section: ___________________ Date: ___________

A. Direction: Read the following statements carefully and choose the answer that best describes
the statement. Write the letter of your answer on the space provided.
_______1. The purpose of storing desserts is to
a. increase its volume c. improve the palatability
b. soften food tissues d. enhance freshness and quality
_______2. Which of these sauce is best for a simple dessert?
a. cold c. hot fudge
b. light d. rich
_______3. The following are thickening agents used in the preparation of sauce, EXCEPT
a. baking powder c. cream
b. cornstarch d. egg
_______4. Which of the following is considered the simplest dessert?
a. custard c. gelatin
b. fruits d. puddings
_______5. All of the following are characteristics of good fruit desserts, EXCEPT
a. appetizing aroma c. simple and attractive
b. slightly chilled temperature d. moderately sweet
_______6. What is the process of putting your product into containers for easy distribution?
a. Packaging c. Wrapping
b. Labeling d. Storing
_______ 7. This term refers to packaging in large standardized containers for efficient shipping and
handling.
a. aseptically c. packaging
b. bulk d. containerization
_______8. Which of the following material is made from wood pulp and used for flexible packaging
of goods?
a. Cellophane c. metal
b. Glass d. paper
_______9. A thin and transparent material that is made of cellulose and contains variable amount
of water and softener.
a. cellophane c. metal
b. glass d. paper
_______10. This packaging material is transparent and able to withstand heat treatments such as
pasteurization and sterilization.
a. cellophane c. plastic
b. glass d. metal
_______11. Which of the following tools is used for whipping eggs or butter, and for blending
gravies, sauces and soups?
a. grater c. whisks
b. spatula d. scraper

_______12. Which of the following cannot be used as garnishing in dessert?

a. fruit c. chocolate
b. nut d. flower
_______13. Which of the following guidelines should not be practiced in plating dessert?
a. Layer flavors and texture c. Don’t crowd the plate
b. Make garnishes edible d. Use monotype plate
_______14. Which of the following sanitary practices is not true in storing desserts?
a. Wash utensils and equipment thoroughly c. Store foods and ingredients in a dry place
b. Keep away from food when you are ill d. Safeguard the food during distribution
_______15. In plating and presenting food, which among the following statement is related to
texture?
a. Enhances plate presentation c. Adds visual interest to the food
b. Plays important part in plate presentation d. Serves as frame of the presentation
_______16. Which of the following tools is used for measuring small quantity of ingredients like salt,
baking powder and others.
a. measuring cup c. funnels
b. measuring spoon d. spatula
_______17. Which of the following tools and equipment is used to chop, blend, mix, whip, puree,
grate, and liquefy foods?
a. blender c. grater
b. mixer d. range

B. Directions: Complete the procedures in making a Gelatin Dessert.