DIAGNOSTIC TEST

1. This is a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food.

• A. Appetizer

• B. Sauce

• C. Dessert

• D. Stock

2. The following are thickening agents for sauce, EXCEPT

• A. baking powder

• B. cornstarch

• C. Cream

• D. egg

3. Which of the following containers is used to store sauces?

• A. Airtight jar

• B. Plastic bottle

• C. Medium-sized bowl

• D. Small plastic bag

4. The purpose of storing dessert is to

• a. increase its volume

• b. soften food tissues

• c. improve the palatability

• d. enhance freshness and quality

5. A sweet course or dish which is usually served at the end of a meal.

• A. Sauce

• B. Dessert

• C. Stock

• D. Appetizer

6. 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

7. It is the most important principle for safety after preparation to avoid spoilage.

• A. 4–40-140

• B. 140 – 4 - 40

• C. 4- 140 – 40

• D. 40 – 140 - 4

8. Which of the following is considered the simplest dessert?

• a. custard

• b. fruits

• c. gelatin

• d. puddings

9. Which of the following cannot be used as garnishing in dessert?

• a. fruit

• b. nut

• c. chocolate

• d. flower

10. 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