Name:_____________________________ Section:_______________

Write only the letter of your

answer in your answer sheet.
1. The purpose of storing dessert
is to
A. increase its volume B. soften
food tissues
C. improve the palatability D.
enhance freshness and quality
2. Which of these sauces is best
for a simple dessert?
A. cold C. hot fudge
B. light D. rich
3. The following are thickening
agents 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 good fruit
desserts, EXCEPT
A. appetizing aroma C. simple
and attractive
B. slightly chilled temperature D.
moderately sweet
6. What is the process of putting
your product into containers for
easy distribution?
A. Packaging C. Wrapping
B. Labeling D. Storing
7. This term refers to packaging
in large standardized containers
for efficient shipping and
handling
A. aseptically C. packaging
B. bulk D. containerization
8. 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
9. 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
10. This packaging material is
man-made polymers of very high
molecular weight.
A. cellophane C. plastic
B. glass D. metal
11. 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
12. Which of the following
cannot be used as garnishing in
dessert?
A. fruit C. chocolate
B. nut D. flower
13. 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
14. 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 foods and ingredients in
a dry place
D. Safeguard the food during
distribution
15. 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
Name:________________________________ Section:____________________

B. Draw the different doneness of meat using hand doneness test.