Republic of the Philippines

DEPARTMENT OF EDUCATION
Region IX, Zamboanga Peninsula
Division of Zamboanga City
Cabaluay National High School
4th Quarter Examination in COOKERY- 9 (SET C)
SY : 2019 – 2020
Multiple Choice
Direction: For all items, shade the correct option on your answer sheet.
1. The purpose of storing desserts is to
a. increase its volume b. soften food tissues c. improve the palatability d. enhance freshness and quality
2. Which of these sauces is best for a simple dessert?
a. cold b. light c. hot fudge d. rich
3. The following are thickening agents used in the preparation of sauce, EXCEPT
a. baking powder b. cornstarch c. cream d. egg
4. Which of the following is considered the simplest dessert?
a. custard b. fruits c. gelatin d. puddings
5. All of the following are characteristics of good fruit desserts, EXCEPT
a. appetizing aroma b. slightly chilled temperature c. simple and attractive d. moderately sweet
6. What is the process of putting your product into containers for easy distribution?
a. Packaging b. Labeling c. Wrapping d. Storing
7. This term refers to packaging in large standardized containers for efficient shipping and handling
a. aseptically b. bulk c. packaging d. containerization
8. Which of the following material is made from wood pulp and used for flexible packaging of goods?
a. Cellophane b. Glass c. metal d. paper
9. A thin and transparent material that is made of cellulose and contains variable amount of water and softener.
a. cellophane b. glass c. metal d. paper
10. This packaging material is transparent and able to withstand heat treatments such as pasteurization and
sterilization.
a. cellophane b. glass c. plastic d. metal
11. Which of the following tools is used for whipping eggs or butter, and for blending gravies, sauces and soups?
a. grater b. spatula c. whisks d. scraper
12. Which of the following cannot be used as garnishing in dessert?
a. fruit b. nut c. chocolate d. flower
13. Which of the following guidelines should not be practiced in plating dessert?
a. Layer flavors and texture b. Make garnishes edible c. Don’t crowd the plate 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 b. measuring spoon c. funnels d. spatula
17. Which of the following tools and equipment is used to chop, blend, mix, whip, puree, grate, and liquefy foods?
a. blender b. mixer c. grater d. range
18. Used for measuring small quantity of ingredients like salt, baking powder, baking soda.
a. measuring cups & spoon b. funnels c. mixers d. none of these
19. Used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
a. funnels b. graters c. mixers d. none of these
20. Used for whipping eggs or butter, and for blending gravies, sauces, and soups.
a. measuring cups & spoon b. whisks for blending, mixing c. mixers d. none of these
21. Used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic.
a. measuring cups & spoon b. funnels c. mixers d. none of these
22. They are practical for opening food packages, cutting tape or string to package foods or simply to remove labels or
tags from items.
a. measuring cups & spoon b. graters c. kitchen shears d. none of these
23. Are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.
a. measuring cups & spoon b. blenders c. mixers d. none of these
24. Used for mixing, creaming, beating and whipping ingredients.
a. measuring cups & spoon b. funnels c. mixers d. none of these
25. Chef's tools, use for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey.
a. kitchen knives b. funnels c. mixers d. none of these
26. Used for creaming, stirring, and mixing. They should be made of hard wood.
a. steel spoon b. wooden spoon c. tea spoon d. none of these
27. A kitchen appliance used for cooking food.
a. range b. pogon c. karbon d. none of these
28. A reason for eating desserts/sweets:
a. balances out a meal. c. both a & b.
b. opportunity to be creative. d. none of these
29. The simplest dessert and one of the best are ____ because they are nutritious, appetizing, and easy to prepare and
serve.
a. fruits b. vegetables c. root crops d. none of these
30. Characteristics of good fruit dessserts:
a. complicated b. slightly heated c. both a & b d. none of these
31. This another excellent dessert that is ready to serve. It is made in all parts of the world from a variety of milks from
cow, goat and sheep.
a. Gelatin

32. Creamy, delicate, baked ___ may be served in their baking cups or may be unmolded and served with fruit
garnishes or with dessert sauces.
a. Gelatin

33. Cornstarch pudding, sometimes called ___.

a. Gelatin b.blancmange c. custard d. none of these.
34. Egg Pudding is sometimes called ___.
a. maja blanca b. leche flan c. blancmange d. none of these
these.
35. They have a depth of two or three inches and are topped with biscuit dough rather than being made with pie crust.
They may be served either hot or cold.
a. Fruit pies b. Fruit cobblers c. creampie
36. Smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.
a. Sorbetes b. ice cream c. sherbet
37. Made from fruit juices, water and sugar. The American version contains milk and cream and sometimes egg white.
a. Sorbetes b. ice cream c. sherbet
38. Made like chilled mousses and Bavarians, whipped cream, beaten egg whites or both are folded to give lightness
and allow to be still frozen in an ordinary freezer.
a. ice cream b. sherbet c. Frozen Soufflés d. none of these
39. The common element linking virtually all desserts is ___.
a. sugar

40. It is the basis for jellies and is also used to set creams and mousses.
a. gelatine b. sugar

41. When raw egg whites are beaten, air is trapped in the mixture in the form of ___.
a. gelatine b. bubbles c. egg yolks
42. This ingredient is often used as a decoration or accompaniment for both cold and hot desserts, but may also be used
as one of the recipe ingredients.
a. Batter

43. This simple mixture of flour and water is used to make crepes and pancakes.
a. Batter

44. ___ may be melted to easily blend into fillings and batters. It can also be poured over desserts such as cakes and
puddings.
a. Chocolate b. Cream

45. A soft confection made of butter, sugar, chocolate.

a. sauce b. fudge c. batter d. none of these.
46. These are simply purees of fresh or cooked fruits, sweetened with sugar. Other flavorings and spices are sometimes
added.
a. syrups b. fruit purees c. custard sauces d. none of these
47. This is a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food.
A. Appetizer B. Sauce C. Dessert D. Stock
48. Which of the following sauces is suited to a simple dessert?
A. cold sauce B. hot fudge sauce C. light sauce D. rich sauce
49. This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.
A. Hot fudge B. Hot sauce C. Rich sauce D. Light sauce
50. The following are thickening agents for sauce, EXCEPT
A. baking powder B. cornstarch C. Cream D. egg
51. Which of the following containers is used to store sauces?
A. airtight jar B. Plastic bottle C. Medium-sized bowl D. Small plastic bag
52. Flavored simple syrup used to moisten cakes.
a. Dessert syrup b. Cream Anglaise c. Pastry Cream d. none of these
53. Stirred vanilla custard sauce; consist of milk, sugar, egg yolks and vanilla stirred over low heat until lightly thickened.
a. Dessert syrup b. Cream Anglaise c. Pastry Cream d. none of these
54. Contains starch as well as eggs, resulting in a much thicker and more stable product. It is used as a cake and pastry
fillings for cream pies and pudding.
a. Dessert syrup b. Cream Anglaise c. Pastry Cream d. none of these
55. Consist of milk, sugar, eggs and flavorings. (Whole eggs are used for greater thickening). Used as pie fillings, as a
dessert by itself and as a basis for many bake puddings.
a. Dessert syrup b. Cream Anglaise c. Custards d. none of these
56. Never decorate a plate with something inedible.
a. TRUE b. FALSE c. Maybe d. None of these
57. Ensure the garnish complements and enhances the dish.
a. TRUE b. FALSE c. Maybe d. None of these
58. Choose garnishes that are the correct size; they should be easy to eat.
a. TRUE b. FALSE c. Maybe d. None of these
59. Desserts containing uncooked eggs should be handled with ___, as raw egg is a medium in which dangerous bacteria
such as salmonella can thrive.
a. extreme care b. less care c. tender d. None of these
60. Egg custards contain ____, which provides good food for bacteria.
a. fiber b. protein c. salmonella d. None of these

GOODLUCK!!!

Prepared by: RVE