LIKA NATIONAL HIGH SCHOOL

Lika, Mlang, Cotabato

rd
3 Periodical Examination
COOKERY 9
Name: ____________________ Score: ____________
Yr/Sec:___________________ Date: ____________
DIRECTION: Write the letter of your best answer on the space provided before the number.
1. The purpose of storing dessert is to ______________.
a. Increase volume b. soften food tissue c. improve palatability d. enhance freshness and quality
2. Which of these sauces is best for simple dessert?
a. Cold b. light c. hot fudge d. rich
3. The following are thickening agent used in the preparation of sauce, except _________.
a. Baking powder b. cornstarch c. cream d. flour
4. Which of the following is considered the simplest dessert?
a. Custard b. fruits c. gelatin d. pudding
5. All of the following are characteristics of good fruit desserts, except__________.
a. Appetizing aroma c. slightly chilled temperature
b. Simple & attractive d. moderate sweet
6. What is the process of putting your product into containers for easy distribution?
a. Packaging b. labeling c. wrapping d. storing
7. Which of the following is made from pulp and used for flexible packaging of goods?
a. Cellophane b. glass c. metal d. paper
8. This packaging material is made from wood pulp and used for flexible packaging of goods.
a. Cellophane b. glass c. metal d. paper
9. Which of the following tool is used for whipping eggs or butter and for blending gravies?
a. Grater b. spatula c. whisk d. scraper
10. Which of the following is cannot be used as garnishing in dessert?
a. Chocolate b. flower c. fruit d. nut
11. Which of the following guidelines should not be practiced dessert?
a. Don’t crown the plate c. layer flavors & texture
b. Make garnishes edible d. use monotype of plate
12. In plating dessert which among the following statement is related to texture?
a. Adds visual interest to the food c. plays important part in plate presentation
b. Enhances plate presentation d. serves as a frame of the presentation
13. Which of the following is used for measuring small quantity of ingredients like salt?
a. Funnels b. measuring cup c. measuring spoon d. spatula
14. Which of the following tool/equipment is used to chop, blend, mix, whip, and puree?
a. Blender b. mixer c. grater d. range
15. A flavored liquid blend of ingredients that adds flavor and enhances the appearance of food.
a. Appetizer b. dessert c. sauce d. stock
16. Which of the following sauce is suited to a simple dessert?
a. Cold sauce b. hot fudge sauce c. light sauce d. rich sauce
17. This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.
a. Hot fudge b. hot sauce c. light sauce d. rich sauce
18. Which of the following containers is used to store sauces?
a. Cellophane b. medium-sized bowl c. plastic bottle d. small plastic bottle
19. This is a sweet course or dish which is usually served at the end of the meal.
a. Appetizer b. dessert c. sauce d. stock
20. A soft confection made from butter, sugar and chocolate.
a. Cream b. fudge c. sauce d. stock
21. This kind of sauce is composed of egg yolks, milk and sugar.
a. Custard b. fruit puree c. fudge d. syrup
22. This kind of sauce is best for sundaes.
a. Custard b. fruit puree c. fudge d. syrup
23. The following are ingredients in preparing dessert and sweet sauces, except____________.
a. Cream b. custard c. egg white d. sugar
24. It contains starch as well as eggs, resulting in a much thicker and more stable sauce.
a. Cream anglaise b. custard c. dessert syrup d. pastry cream
25. Which of the following is guideline in plating dessert?
a. Keep it attractive c. keep it clean and simple
b. c. make garnish elegant d. use color green fruits.
26. The following are reasons for eating dessert, except ___________.
a. Dessert balance out meals c. it will make you feel like a kid again
b. It keeps you energetic. D. it is romantic.
27. It is the process of putting your product into containers for storage.
a. Packaging b. labeling c. wrapping d. storing
28. Identify the aim of food packaging.
a. Cluster the micro bacteria c. gives poor marketing
b. c. keep from toxic d. provides protection
29. This is to ensure that foods are protected from any harmful, physical and chemical damage.
a. Packaging b. labeling c. wrapping d. storing
30. An inexpensive packaging material that is easily torn.
a. Cellophane b. glass c. metal d. paper
31. The following are the reasons why market prefers to use plastics, except______________.
a. Cost relatively low b. easy to handle c. have wet and dry strength d. heavier
32. Why metal is less preferred by the market as storage?
a. Cost relatively low b. easy to handle c. have wet and dry strength d. heavier
33. The following guidelines should be practiced in planning dessert, except______________.
a. Don’t crowd the plate c. layer flavors & texture
b. Make garnishes edible d. use monotype of plate
34. Which of the following is made from wood pulp and used for flexible packaging of goods?
a. Cellophane b. glass c. metal d. paper
35. Why garnishes are essential in plating dessert?
a. Add thickness b. add wow factor c. add sweetness d. keep plating clean

36. The following are techniques to keep in mind when garnishing, except__________.
a. Always use green colors. c. ensure the garnish compliments and enhances dish
b. Choose garnishes that are correct sizes d. never decorate a plate with something inedible.

37. Which of the following is not the function of food packaging?

a. Collects harmful bacteria c. help customers to identify the food
b. Cluster together small items in one package. d. provide barrier against dirt
38. Why food does needs to be packaged?
a. Easy purchase b. keep clean c. provide appearance d. provide protection
39. The following are sanitary practice when preparing cold dessert, except____________.
a. Handle the food properly to avoid spoilage
b. put hot dessert in plastic container then refrigerate
c. Keep away from food when ill.
d. Use food ingredients that are properly stored.
40. What sanitary practice must be followed in preparing dessert?
a. Avoid using eggs. C. use eggs & milk that is not expired and properly stored
b. Avoid using milk d. use eggs & milk that stored in the refrigerator quite long.
41. Which of the following is considered as a garnish?
a. Gelatin b. flower c. milk d. nut
42. This is to ensure that foods are protected from any harmful, physical and chemical damage.
a. Packaging b. Labeling c. Wrapping d. Storing
43. Why does food need to be packaged?
a. Cluster micro bacteria. b. Gives poor marketing. c. Keep from toxic. d. Provides protection.
44. A kind of packaging materials that is made from wood pulp and used for flexible packaging of goods?
a. Cellophane b. Glass c. Metal d. Paper
45. Which among the packaging materials can store the food in long period of time?
a. Leaves b. Metal c. Paper d. Woods
46. The following are thickening agent used in the preparation of sauce, except________.
a. Baking Powder b. Cornstarch c. Cream d. Flour
47. How does food packaging become important?
a. Easy purchase. b. Keep clean. c. Prevent losses. d. Provide microorganisms.
48. The following are the reasons why market prefers to use metal, except____________.
a. Convenient for preparation. b. Heavier c. Provide total protection. d. Tamperproof.
49. Used for a wide range of solid and liquid foods like fruits, vegetables, beer and wine.
a. Leaves b. Metal c. Papers d. Woods
50. Which of the following is cannot be used as garnishing in dessert?
a. Chocolate b. Flower c. Fruit d. Nut

GOOD LUCK AND GOD BLESS!!!