REVIEW TEST

TECHNOLOGY AND LIVELIHOOD EDUCATION 9

SY 2022-2023

NAME: _________________________________ SCORE: __________________________

GRADE & SECTION: __________________ DATE: __________________________

Test I - Multiple Choice

Directions: Read the following sentences/questions carefully then write the letter of the correct
answer on a separate sheet of paper.

1. Grade 9 TLE learners are expected to prepare dessert. They will be measuring small quantity of
ingredients like salt, baking powder and others. Which of the following tool should be used?
A. Funnels B. Measuring cup C. 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 B. Grater C. Mixer D. Range
3. Which of the following tools is used for whipping eggs or butter, and for blending gravies, sauces, and
soups?
A. Grater B. Scraper C. Spatula D. Whisks
4. All of the following are characteristics of good fruit desserts, except ____________.
A. Appetizing aroma C. Simple and attractive
B. Moderately sweet D. Slightly chilled temperature
5. The following are reasons for eating dessert except ___________.
A. Dessert is romantic C. Dessert balances out a meal.
B. Dessert is fattening. D. Dessert can be an opportunity to be creative.
6. A sweet course or dish which is usually served at the end of the meal.
A. Appetizer B. Dessert C. Sauce D. Stock
7. It is a simple mixture of flour and water and is used to make crepes and pancakes.
A. Batter B. Cream C. Gelatin D. Chocolate
8. Mrs. Sanchez is preparing cake for her daughter’s birthday. She also needs to put icing on that cake.
What do you think is the best sugar to be use for icing cakes?
A. Brown sugar C. Confectioner’s sugar
B. Castor sugar D. Granulated sugar
9. This is used to set many cold molded desserts. It is also the basis for jellies and is also used to set
creams, mousses, and glazes.
A. Chocolate B. Cream C. Egg whites D. Gelatin
10. 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.
A. Cream B. Egg yolks C. Nuts D. Sugar
11. It is the common element for all desserts. It may be used to sprinkle over fruit, beaten into egg yolks
for custard or into egg whites for a meringue.
A. Chocolate B. Gelatin C. Nuts D. Sugar
12. This is a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the
food.
A. Appetizer B. Dessert C. Sauce D. Stock
13. Which of the following sauce is suited to a simple dessert?
A. Cold sauce B. Hot fudge sauce C. Light sauce D. Rich sauce
14. This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.
A. Hot fudge B. Hot sauce C. Light sauce D. Rich sauce
15. It is a soft confection made of butter, sugar, and chocolate.
A. Batter B. Cream C. Fudge D. Sauce
16. The following are thickening agents for sauce, except ____________.
A. Baking powder B. Cornstarch C. Cream D. Egg
17. Which of the following containers is used to store sauces?
A. Airtight jar B. Medium-sized bowl C. Plastic bottle D. Small plastic bag
18. This is the best sugar for meringues because it dissolves easily than the others.
A. Brown sugar C. Confectioner’s sugar
B. Castor sugar D. Granulated sugar
19. This ingredient is usually melted to easily blend into fillings and batters. It can also be poured over
desserts such as cakes and puddings.
A. Batter B. Chocolate C. Fruit D. Nuts
20. This type of dessert is made from smooth frozen mixture of milk, cream, sugar, and flavorings.
A. Frozen mousses C. Ice cream
B. Frozen souffles D. Sherbet
21. Chef Luis will be melting chocolate as sauce for his cake, what specific tool will he be needing?
A. Casserole B. Double boiler C. Double broiler D. Melting machine
22. It is the most used sugar in preparing hot sauces because it produces a lovely rich caramel flavor.
A. Brown sugar B. Castor sugar C. Confectioner’s sugar D. Granulated sugar
23. What kind of sauce is best suited for rich dessert?
A. Cold sauce B. Hot fudge C. Light sauce D. Rich sauce
24. This ingredient is often used as a decoration or accompaniment for both cold and hot desserts but
may also be used as one of the recipe ingredients.
A. Batter B. Chocolate C. Cream D. Gelatin
25. This ingredient is mixed with flavorings, sugar and cream or milk to make custard.
A. Cream B. Egg yolk C. Egg white D. Sugar
26. It is considered as a simple dessert because they are easy to prepare and serve.
A. Fruit B. Gelatin C. Nuts D. Sugar
27. This dessert is made from fruit juices, water, and sugar.
A. Frozen mousses B. Frozen souffles C. Ice cream D. Sherbet and Ices
28. Which of the following is not the characteristics of pudding?
A. Attractive appearance C. Well-blended flavor
B. Firmness of shape D. None of these
29. This is used for whipping eggs or batter and for blending gravies, sauces, and soups.
A. Scraper B. Spoon C. Whisk D. Wooden spoon
30. Color plays an important part in dessert preparation, what color will you use if you want to create
passion and excitement?
A. Black B. Blue C. Green D. Red
31. What is the function of garnish in a dessert?
A. Enhance plate presentation. C. Looks unappetizing.
B. Produce soothing effect. D. Makes salad simple.
32. A helpful equipment used to blend, mix, whip, puree and liquify salad ingredients.
A. Blender B. Knife C Mixer D. Whisk
33. This is commonly called as white sugar.
A. Brown sugar B. Castor sugar C. Confectioner’s sugar D. Granulated sugar
34. These kinds of sauces are cooked ahead of time, the cooled, covered and put in the refrigerator to chill.
A. Cold Sauces B. Hot fudge C. Hot Sauces D. White sauces
35. This equipment is necessary in preventing bacterial infections from food especially dessert.
A. Blender B. Cooler C. Range D. Refrigerator
36. Which of the following guidelines should not be practiced in plating dessert?
A. Use monotype plate. C. Make garnishes edible.
B. Don’t crowd the plate. D. Layer flavor and texture.
37. In plating and presenting food, which among the following statement is true about texture?
A. Enhances plate presentation.
B. Adds visual interest to the food.
C. Serves as frame of the presentation.
D. Plays an important part in plate presentation.
38. Which of the following is not a part of plated dessert?
A. Butter B. Crunch C. Garnish D. Sauce
39. Sophia will be presenting a plated dessert as part of her performance task. She needs to put
garnishing or decorations on her plated dessert. Which of the following should not be used for
garnishing?
A. Chocolate fudge B. Dried fruits C. Cookies D. Plastic flower
40. Which of the following should not be done when plating dessert?
A. Food should look dirty.
B. Food should be pleasing to the eye.
C. Food should not be overcrowded at the center.
D. Food should be contained within the rim of the plate.
41. The purpose of storing dessert is to _______________.
A. Increase its volume C. Improve the palatability.
B. Soften food tissues. D. Enhance freshness and quality.
42. What happens when desserts are not properly stored?
A. Desserts will remain fresh. C. Dessert will have a longer shelf-life.
B. Desserts will be contaminated. D. Desserts can be eaten after a week.
43. Which of the following packaging materials can be used for storing desserts but not highly
recommended?
A. Aluminum foil B. Glass C. Paper D. Plastic
44. It is the process of storing food by means of refrigeration.
A. Chilling B. Cold storage C. Freezing D. Refrigerate
45. The process of Keeping food cool or cold is called _________.
A. Chilling B. Cold storage C. Freezing D. Refrigerate
46. What is the process of putting your product into containers for easy distribution?
A. Labeling B. Packaging C. Storing D. Wrapping
47. The following are the importance of proper packaging materials except _______.
A. Protect food against physical and chemical damage.
B. Provide barrier against dirt and other contaminants.
C. Keep food in bad condition from the time of packaging to consumption.
D. Provide protection and convenience in handling and transporting during marketing.
48. This type of packaging material is the most popular choice because it protects the food from crushing
and can withstand heat treatments.
A. Glass B. Leaves C. Metal D. Plastic
49. The following are disadvantages of using paper as packaging material except ______________.
A. Inexpensive C. Highly absorptive
B. Easily torn D. No barrier to water
50. This type of packaging is meant to directly contain the product.
A. Primary B. Secondary C. Tertiary D. Quarterly
Prepared by:
JENNIFER M. NARTE RACHELLE ALLEN A. FALCULAN ANIELYN M. MAGTIBAY
Subject Teacher Subject Teacher Subject Teacher
Proofread by:

CRISTY C. ROMERO RACHELLE ALLEN A. FALCULAN

TLE Coordinator English Coordinator

Checked and Evaluated by:

MERCEDES G. JUMARANG
Principal II