4TH QUARTER

1. Which tool is used for whipping egg or butter, and for blending gravies,sauces and soup?

• A. Grater

• B. Whisk

• C. Spatula

• Scrapper

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

• A. Custard

• B. Gelatin

• C. Fruits

• D. Puddings

3. Which tool is used to measured small quantity ingredient like salt, baling powder and others?

• A. measuring cup

• B. Funnel

• C. Measuring spoon

• D. spatula

4. Which tool and equipment is used to chop, blend mixed, puree, grate and liquify foods.

• A. Blender

• B. Grater

• C. Mixer

• D. Range

5. A dessert that balances out a meal and gives _____to the meal.

• A. closure

• B. fattening

• C. Romantic

• D. feel like a kid

6.Which of the following is not a type of dessert sauce?

• A. cream

• B. chocolate

• C. fruit puree

• D. syrup

7. The following are thickening agents for sauce except one. Which is an exception?

• A. Baking powder

• B. cornstarch

• C. cream

• D. egg

8. . Which Container is suited in storing your sauces?

• A. airtight jar

• B. plastic bottle

• C. small plastic bag

• D. medium size bottle

9.Which of the following accompaniment is used as Pie fillings?

• A. custard

• B. dessert syrup

• C. pastry cream

• D.crean Anglaise

10. Which of the following is a slightly thickened accompaniment that has milk and egg yolk?

• A. Custard

• B. Dessert syrup

• C. Pastry cream

• D.Cream Anglaise