SUMMATIVE TEST FOR THIRD QUARTER IN COOKERY 9

SY 2020-2021

  I.Multiple Choice. Blacken the letter of the correct answer in the answer sheet provided.
1.Which of the following tools is used for measuring small quantity of ingredients like salt, baking
powder and others.
A. measuring cup C. funnels
B. measuring spoon D. spatula
2. Which of the following tools and equipment is used to chop, blend, mix, whip, puree, grate, and
liquefy foods?
A. blender C. grater 
B. mixer D. range
3. Used for mixing, creaming, beating and whipping ingredients.
A. blender C. grater 
B. mixer D. range
4.Which of the following tools is used for whipping eggs or butter, and for blending gravies, sauces
and soups?
A. grater C. whisks 
B. spatula D. scraper
5. This is a sweet course or dish which is usually served at the end of a meal.
A. Sauce C. Stock 
B. Dessert D. Appetizer 
6.This is a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the
food.
A. Appetizer C. Dessert
B. Sauce D. Stock 
7.Which of the following sauces is suited to a simple dessert? 
A. cold sauce C. light sauce
B. hot fudge sauce D. rich sauce 
8.This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream. 
A. Hot fudge C. Rich sauce
B. Hot sauce D. Light sauce 
9. The following are thickening agents for sauce, EXCEPT 
A. baking powder C. Cream
B. cornstarch D. flour
10. Which of the following containers is used to store sauces? 
A. air tight jar C. Medium-sized bowl
B. Plastic bottle D. Small plastic bag
11. The purpose of storing dessert is to_____
A. increase its volume C. soften food tissues
B. improve the palatability D. enhance freshness and quality
12. Which of these sauce is best for a simple dessert? 
A. cold C. hot fudge 
B. light D. rich
13. The following are thickening agents used in the preparation of sauce, EXCEPT 
A. baking powder C. cream
B. cornstarch D. flour
14. Which of the following is considered the simplest dessert? 
A. custard C. gelatin
B. fruits D. puddings
15.Smooth frozen mixture of milk, cream, sugar, flavorings and sometimes egg.
A. Custard C. Gelatin
B. Ice cream D. Puddings
16. This simple mixture of flour and water is used to make crepes and pancakes.
A. Batters C. Cream
B. Chocolate D. Nuts
17. It may be melted to easily blend into fillings and batters.
A. Batters C. Cream
B. Chocolate D. Nuts
18.It should be fresh and A grade quality.
A. Egg whites C. Gelatin
B. Cream D. Sugar
19. All of the following are characteristics of good fruit desserts, EXCEPT 
A. appetizing aroma C. simple and attractive
B. slightly chilled temperature D. moderately sweet
20. Which of the following material is made from wood pulp and used for flexible packaging of goods?
A. Cellophane C. metal 
B. Glass D. paper
21. A thin and transparent material that is made of cellulose and contains variable amount of water
and softener.
A. cellophane C. metal 
B. glass D. paper
22. This packaging material is man-made polymers of very high molecular weight.
A. cellophane C. plastic 
B. glass D. metal
23. Which of the following cannot be used as garnishing in dessert? 
A. fruit C. chocolate
B. nut D. flower
24.Contains starch as well as eggs, resulting in much thicker and more stable product.
A. Cream anglaise C. Dessert syrup
B. Custard D. Pastry cream

25. 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