Arellano University

Juan Sumulong Campus

Senior High School Department
2nd Periodical Test in Cookery 2

Name: ______________________________ Score: ___________

Grd&Sec: ___________________________ Date: ____________

Test I. Multiple Choice

Directions: Read the statement carefully. Choose your answer in the choices provided. Write your
answer before the number.

1. The purpose of storing dessert is to

a. Increase its volume c. Soften food tissues
b. Improve the palatability 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 agent used in the preparation of sauce, except
a. Baking powder c. cream
b. Cornstarch d. flour

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 fruit desserts, except

a. Appetizing aroma c. Simple and attractive
b. Slightly chilled temperature d. moderately sweet

6. Which of the following cannot be used as garnishing dessert

a. Fruit c. Chocolate
b. Nut d. Flower

7. Which of the following guidelines should not be practiced in plating dessert?

a. Layer flavors and texture c. Make garnishes edible
b. Don’t crowd the plate d. Use monotype of plate

8. 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 food and ingredients in a dry place
d. Safeguard the food during distribution

9. 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

10. What is the process of putting your product into containers for easy distribution?
a. Packaging c. Labeling
b. Wrapping d. Storing

11. Fruit dessert baked with a crust or biscuit-like topping

a. Cheese cake c. Pie
b. Cobbler d. Tart

12. It is viscous by product refining sugarcane or sugar beets into sugar

a. Dessert Sauce c. Pie
b. Honey d. Tart
 13. All of the following dessert contains egg yolk, except:
a. Custard c. Pudding
b. Mousse d. Soufflé

14. A classification of cream that has a stabilizer or gelatin added to it to make the texture seem
thicker and improve the whipping qualities.
a. All-purpose Cream c. Pure Cream
b. Double Cream d. Reduced Cream

15. Eggs, milk, cream and sugar are ingredients of what dessert?
a. Custard c. Sherbet and ice
b. Ice cream d. Soufflé

16. Which of the following is not used as thickening agent for dessert sauce?
a. Cream c. Sugar
b. Flour d. Starch

17. A soufflé rises during baking because it contains:

a. Cornstarch or flour c. Baking Powder
b. Pastry Cream d. Whipped egg whites

18. Which of the following is not frozen dessert?

a. Sherbet and Ice c. Sorbet
b. Soufflé d. Ice cream

19. All of the following dessert contains egg whites, except:

a. Ice cream c. Meringue
b. Macaroons d. Soufflé

20. The Following are characteristics of pudding, except:

a. Attractive appearance c. Well-blended flavor
b. Excellent consistency d. Velvety smooth texture

II. Matching Type

Directions: Match Column A to Column B. Write your answer on the space provided.

COLUMN A COLUMN B
1. Used to prepare salad greens, a. Paring knife
vegetables, and fruits. b. Double boiler
2. Used when temperature must be kept c. Blender
below boiling d. range
3. Used to core, peel, and section fruits e. Refrigerator
vegetables. f. Mixers
4. A kitchen appliances used for cooking food. g. Scraper
5. Used to chop, mix, whip, puree, grate, and h. Whisks
liquefy all kinds of food i. Vegetable Peeler
6. Used for mixings, creaming, beating and j. Temperature scale
Whipping ingredients k. Fruit and Salad Knife
7. Used for whipping eggs or butter, and for l. Food puree
Blending gravies, sauces and soups m. Batter
8. Used to measure heat intensity n. Custard
9. Used to scrape vegetables and peel fruits o. Confectioners’ sugar
10. Used to blend or scrape the food from the bowl p. Gelatin
11. A soft confection made of butter, sugar q. Syrup
and chocolate r. Fudge
12. It is a baked dessert that is feathery light made s. Cheese
From eggs/egg whites that are beaten t. Sherbet and Ices
13. It is made from variety of milks from cows, u. Mousse
Goat and sheep v. Refined Sugar
14. A dessert made from fruit juices, water,
sugar and ice
15. A condiment that is a thick, viscous liquid
Consisting primarily solution of sugar in water
Containing a large amount of dissolve sugar
 16. It is used to set many cold molded desserts
17. A simple mixture of flour and water is used to
Make crepes and pancakes
18. A sauce that is made from fresh or cooked fruits,
Sweetened with sugar
19. A granulated sugar that has been finely ground
And mixed a small amount of cornstarch
20. A dessert consisting of milk, eggs, flavoring and
Sometimes sugar boiled or baked until set.

III. Modified True or False

Directions: Write TRUE if the statement is correct. If the statement is FALSE, underline the word that
makes it false and write the correct word before the number. (2pts each)

1. Caster sugar is used mostly for dusting the tops of dessert.

2. Coarse sugar is also known as decorating sugar has a much larger crystals the regular white
sugar.
3. Confectioners’ sugar is best for meringues and some cakes because it dissolves more easily.
4. Gelatins may be plain or flavored and colored for effect.
5. Fudge is a confection made of cream, sugar and chocolate.
6. Batter enhances the appearance of the food.
7. Sauces should be kept in airtight containers and stored in a cool dry place away from
moisture, oxygen, light and pests.
8. Strawberry jam is an example of fruit puree.
9. Sherbet and ices is made from fruit juices, water and sugar.
10. Soufflés are fluffy and airy, from egg whites or whipped cream that is added to it.