Department of Education

Region V
Division of Camarines Sur
DON TEOFILO H. DILANCO MEMORIAL HIGH SCHOOL
Cambalidio, Libmanan Camarines Sur

FOURTH GRADING EXAMINATION IN TLE 9

Academic Year 2017 -2018

NAME: _________________________________DATE: ________________

SECTION: ___________________ SCORE: _______________

I. MULTIPLE CHOICE.Choose the correct letter that best answers the questions. Circle the letter of
your answer.

1. Which of these sauce is best for a simple dessert?

a. cold b. hot fudge c. light d. rich
2. The following are thickening agents used in the preparation of sauce, EXCEPT
a. baking powder b. cream c. cornstarch d. flour
3. Which of the following is considered the simplest dessert?
a. custard b. gelatin c. fruits d. puddings
4. All of the following are characteristics of good fruit desserts, EXCEPT
a. appetizing aroma c. slightly chilled temperature
b. simple and attractive d. moderately sweet
5. Which of the following tools is used for whipping eggs or butter, and for blending gravies, sauces
and soups?
a. grater b. whisks c. spatula d. scraper
6. Which of the following cannot be used as garnishing in dessert?
a. fruit b. chocolate c. nut d. flower
7. 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 of plate
8. Which of the following tools is used for measuring small quantity of ingredients like salt, baking
powder and others.
a. measuring cup b. funnels c. measuring spoon d. spatula
9. Which of the following tools and equipment is used to chop, blend, mix, whip, puree, grate, and
liquefy foods?
a. blender b. grater c. mixer d. range

10 – 13. Thickening Agent

14 – 18. Kinds and varieties of Sauces
19 – 23. Reasons for eating dessert
24 – 30. Ingredients used in making desserts

Prepared by:

LIEZLE E. VILLOTE, LPT

Subject Teacher