Cookery 4th.docx

Department of Education Division of Cagayan de Oro City PUERTO NATIONAL HIGH SCHOOL 4TH PERIODICAL TEST TLE-COOKERY 9

Test I. Write the letters only in your paper. 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 the sauces is best for 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 materials 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 treatment such as pasteurization and sterilization A. Cellophane B. Glass C. Metal D. Paper 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 flavor 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 B. Keep away from food when you are ill C. Store foods and ingredients in a dry place 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 B. Plays important part in plate presentation C. Adds visual interest to the food 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. It is a rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or flippers. A. Measuring spoon B. Scraper C. Vegetable peeler D. Graters 19. These are solid, slotted or perforated. They are made of stainless steel or plastic. The solid ones are used to spoon liquids over foods and to lift foods, including the liquid out of the pot A. Spoons B. Scrapers C. Measuring spoon D. Graters 20. A kitchen appliance used for cooking food. A. Spoons B. Scrapers C. Blenders D. Utility tray 21. Used to grate, shred, slice and separate foods such as carrots, cabbage and cheese. A. Blender B. Grater C. Measuring D. Scraper 22. It may be used to sprinkle over fruit, beaten into egg yolks for custard or into white’s for meringue. A. Egg yolks B. Sugar C. Fruit D. Cream 23. This often used as a decoration or accompaniment for both cold and hot desserts, with very little effort needed to make an attractive colorful display. A. Cream B. Egg whites C. Egg yolks D. Sugar 24. It is the basis for jellies and is also used to set creams and mousses. A. Sugar B. Gelatin C. Cream D. Scraper 25. This can be mixed with flavorings, sugar and cream or milk to make custard or they may be whisked together over hot water to create a sabayon. A. Gelatin B. Egg yolks C. Cream D. Sugar 26-35 Test II. Select your answers from the letters A-J beside the questions, and write your answers in your paper. A. Cut ___26.To dredge. B. Roll ___27. The temperature of the liquid is maintained just below boiling point C. Sponge based ___28. Desserts which have steamed or baked and can be flavored with a variety of ingredients. D. Mix ___29.To divide food material with a knife or scissors in any desired sheet. E. Grate ___30. To cook food in a small amount of fat F. Fry ___31. To shred the food into small pieces with the use of grater G. Grill ___32. Gelatine is used to set these fruit flavored desserts or as a glaze on fruit tarts. H. Poaching ___33. To combine ingredients so as to blend them together. I. Jellies ___34. Cooking food over direct heat. J. Baking ___35. Involves applying dry heat to a food item. 36-50. Name 15 Classification of desserts and describe each. (15 points)

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