PRE-TEST IN COOKERY 9

Direction: Read the following statements carefully and choose the answer that
best describe the statement. Write the letter of your answer on your notebook.

1. The purpose of storing desert 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
b. Light
c. Hot fudge
d. Rich
3. The following are thickening agents used in preparation of sauce, EXCEPT?
a. Baking powder
b. Cornstarch
c. Cream
d. Egg
4. Which of the following is considered the simplest dessert?
a. Custard
b. Fruits
c. Gelatin
d. Pudding
5. All of the following are characteristics of good fruit desserts, EXCEPT?
a. Appetizing aroma
b. Slightly chilled temperature
c. Simple and attractive
d. Moderately sweet
6. What is the process of putting your product into containers for easy
distribution?
a. Packaging
b. Labelling
c. Wrapping
d. Storing
7. This term refers to packaging in large standardized containers for efficient
shipping and handling.
a. Aseptically
b. Bulk
c. Packaging
d. Containerization
8. 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
9. A thin and transparent material that is made of cellulose and contains variable
amount of water and softener.
a. Cellophane
b. Glass
c. Metal
d. Paper
10. This packaging material is transparent and able to withstand heat treatments
such as pasteurization and sterilization.
a. Cellophane
b. Glass
c. Metal
d. Paper
11. 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
12. Which of the following cannot be used as garnishing in dessert?
a. Fruit
b. Nut
c. Chocolate
d. Flower
13. 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 monotype 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 dry place.
d. Safeguard the food during distribution.
15. In plating and presenting food, which among the following statement is related
to texture?
a. Enhance plate presentation.
b. Plays important part in plate presentation.
c. Adds visual interest to the food.
d. Serves as frame of the presentation.
16. Which of the following tools is used for measuring small quantity of
ingredients like salt, baking powder and others.
a. Measuring cup
b. Measuring spoon
c. Funnels
 d. Spatula
17. Which of the following tools and equipment is used to chop, blend, mix, whip,
puree, grate, and liquify foods?
a. Blender
b. Mixer
c. Grater
d. Range
18. Which of the following tools is used to grate, shred, slice and separate food
such as carrots, cabbage and cheese?
a. Kitchen knife
b. Grater
c. Scraper
d. Cutting board
19. It used to scrape vegetables, such as carrots and potatoes and to peel fruits.
a. Knife
b. Scraper
c. Grater
d. Vegetable peeler
20. Which of the following is used to fill jars.
a. Funnels
b. Spoon
c. Scoop
d. cup