I. Identify the ingredients described in the following statements.

1. Simple mixture of flour and water is used to make crepes and pancakes. It is also
used to coat fruit for fritters.
2. These ingredients are available whole, chopped or ground, roasted or caramelized.
They are an important part of dessert cookery as they provide flavor for creams and ice
creams.
3. Melted to easily blend into fillings and butters. It can also be poured over desserts
such as puddings. When melted and cooled it can be shaped and molded into many
attractive decorations.
4. The common element for all desserts. It may be used to sprinkle over fruit, beaten
into egg yolks for custard or into whites for a meringue. It serves as sweeteners.
5. This is used to set many cold molded desserts. It is the basis for jellies and is also
used to set creams, mousses and glazes.
II. Name the tool. Identification Type. Write the correct name of the
tool/equipment given its uses and function below.
Tools/Equipment Uses and Functions
1. Used for measuring small quantity of ingredients like
salt, baking powder, baking soda
2. Used to grate, shred, slice and separate foods such as
carrots, cabbage and cheese.
3. Used for whipping eggs or butter, and for blending gravies,
sauces, and soups.
4. Used to fill jars, made of various sizes of stainless
steel, aluminum, or of plastic
5. Are practical to use for opening food packages,
cutting tape or string to package foods or simply to remove
labels or tags from items
6. Are used to chop, blend, mix, whip, puree, grate, and liquefy
all kinds of food
7. Used for mixing, creaming, beating and whipping ingredients
8. Chef's tools, use for all types of kitchen tasks, from peeling
an onion and slicing carrots, to carving a
roast or turkey
9. Used for creaming, stirring, and mixing. And made from hard
wood
10. A kitchen appliance used for cooking food

III. Write C if the statement is correct and if incorrect, change the word or group of words to
make the statement correct.
1. Accompaniments for desserts maybe sauces, garnishes, and desserts themselves.
2. Sauces and garnishes make fanciful desserts.
3. Tiramisu is a dessert that needs no garnishes when served.
4. A pie may be served with caramel or chocolate sauce.
5. Sauce or garnish that served as accompaniment makes a simple dessert into a complex
one.
6. There must be a balance of flavor texture as well as color when plating and presenting
desserts.
7. The flavor of the dessert is the aroma and the mouth feel experience desserts.
8. Over garnished dessert increases the appearance of the dessert.
9. The sauces are used to dress up a dessert.
10. The color and shape of the plate or plating dessert will determine the types of the
dessert

IV. Essay
Explain briefly the following questions:
1. What are dessert accompaniments? 5pts.

2. What are the components of a dessert? Describe each component. 5pts.