Home Economics - Cookery Quiz

What is the purpose of flavored simple syrup in desserts?

• To thicken the dessert

• To enhance texture

• To moisten cakes

• To add color

What is Cream Anglaise primarily made of?

• Milk, sugar, and egg whites

• Milk, sugar, egg yolks, and vanilla

• Butter, sugar, and flour

• Milk, cream, and chocolate

Which of the following is NOT a type of custard?

• Baked custard

• Flan

• Chocolate mousse

• Pastry cream

What should be considered when choosing a plate for dessert presentation?

• The material of the plate

• The weight of the plate

• The size and shape of the plate

• The color of the dessert

Which color is considered an appetite suppressant?

• Yellow

• Blue

• Green

• Red

What is a key guideline for garnishing desserts?

• Use inedible decorations

• Use only one type of garnish

• Make garnishes edible

• Crowd the plate with garnishes

What is the recommended storage method for desserts containing uncooked eggs?

• Store at room temperature

• Refrigerate immediately

• Freeze for later use

• Leave uncovered

Which of the following is NOT a packaging material for storing desserts?

• Glass container

• Plastic wrap

• Aluminum foil

• Wooden box

What is the ideal temperature for hot desserts before serving?

• At room temperature

• Above 65°C

• Above 75°C

• Below 50°C

What should be done with desserts that are not consumed immediately?

• Serve them cold

• Cool rapidly and store

• Leave them out to cool

• Reheat before serving