LUNA NATIONAL HIGH SCHOOL

Poblacion, Luna, Apayao

Mathematics 8
Third Quarter Examination

Name:_________________________ Score: ________________

Section:________________________ Date: ________________

Multiple Choice: Read carefully the following questions. Choose the best answer and write only the letter on the
space provided before each item.

___1. Which of these sauce is best for a simple dessert?

A. Cold B. light C. hot fudge D. rich

___2. When is dessert being served?

A. At the beginning of a meal. C. At the end of a meal

B. At the middle of a meal D. It never be served in a meal.

___3. Which of the following is considered as the simplest dessert?

A. Custard B. fruits C. gelatin D. puddings

___4. 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

___5. 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 mono type plate.

___6. Which of the following CANNOT be used as garnishing in dessert?

A. Fruit B. nut C. chocolate D. flower

___7. This term refers to packaging in large standardize containers for efficient shipping and handling.

A. Aseptically B. Containerization C. metal D. Bulk

___8. 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

___9. What dessert is usually made from a variety of milks from cow, goat or sheep?

A. Gelatin B. Fruits C. Cheese D. Custard

___10. Which of the following best describe a fruit gelatin?

A. Unsweetened B. Colorless C. Flavorful D. Hard

___11. What is the other name for blancmage puddings?

A. Rice pudding B. Cornstarch pudding C. Bread pudding D. Gelatin

___12. These are characteristic of a baked custard EXCEPT,

A. Firmness of shape C. smooth tender texture

B. Velvety smooth texture D.excellent flavor

___13. What idea best support why egg white is added in making sherbet and ices?

A. Egg white is used to add firmness of shape

B. Egg white makes the dessert soft.

 C. Egg white increases smoothness and volume.

D. Egg white makes the dessert creamy.

___14. Why do fruits are considered as one of the best dessert?

A. Because fruits are nutritious.

B. Because this kind of dessert is easy to prepare.

C. Because fruits can be used as appetizer.

D. All of the above.

___15. Which of the following is characteristics of a soft custard?

A. Firmness of shape C. excellent flavor

B. Consistent heavy cream D. smooth tender texture

___16. What characteristics best described a semi- hard type cheese?

A. Unripened cheese B. ripened by mold C. with gas holes D. firm

___17. Which of the following is characteristics of a good fruit to be serve as dessert?

A. Appetizing aroma B. simple C. slightly chilled D. A,B & C

___18. This classification of dessert is not considered fruit pie but it posses the character of a depth of two or three inches
and are topped with biscuit dough. What are those desserts?

A. Puddings B. Ice cream C. Fruit cobblers D. Cheese

___19. Which of the following dessert is a mixture of milk, cream, sugar, flavorings, and sometimes eggs?

A. Custards B. Ice creams C. Cheese D. Fruits

___20. Which of the following is NOT a composition of frozen souffles and frozen mousses?

A. Bavarians B. whipped cream C. egg white D. milk

___21. Which of the following sanitary practices is NOT 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. Safeguards the food during distribution.

___22. Why is it eating dessert is important?

A. Dessert balances out a meal and gives “closure” to the meal.

B. Eating dessert is an opportunity to experience different flavors and textures.

C. Dessert can be an opportunity to be creative.

II. MATCHING TYPE: For item 23- 32, Match column A in column B to identify the description and meaning of
the different ingredients in preparing desserts. Write the letter only on the space provided before the item.

A B

___23. Cream A. An effective layer for trifle.

___24. Sugar B. It provides the basis for many desserts.

___25. Batters C. It is the basis for jellies.

___26. Nuts D. The common element of all desserts.

___27. Chocolate E. Use to make custard and to create a sabayon.

___28. Gelatin F. It provides flavor for creams and ice creams because
they can be whole, ground or caramelized.
___29. Egg yolks
G. Use as decoration or accompaniment.
___30. Egg whites
H. This ingredients support souffles and mousses.
___31. Fruit
I. It is used to coat fruit for fritters.
___32. Whipped cream
J. This is used to blend into fillings and batters when
melted.

III. For item 33- 40, Arrange the procedure or the steps in making Chocolate Mousse. Label each procedure using
number 33 as the first step up to number 40 as the last step or procedure. Write your answer on the space
provided before the item.

CHOCOLATE MOUSSE

____Chill the mouse well before serving.

____Melt chocolate over hot water.

____Remove from heat and add butter. Stir until the butter is melted and completely mixed in.

____Fold the egg whites into the chocolate.

____Add the egg yolks one at a time. Mixed in egg yolk completely before adding the next.

____Whipped the heavy cream until it form soft peaks. Fold it into the chocolate mixture.

____Beat the egg whites until they form peaks. Add the sugar and beat until the egg whites form stiff but moist peaks. Do
not over beat.

____Spoon the mouse into serving dishes or use a pastry bag fitted with a star tube.