Free Printable TLE-COOKERY-G9-Q4

1.

It is usually sweet course or dish (as exemplified by pastry or ice cream) usually served at the end of a meal.

a)

appetizer

b)

salad

c)

sandwich

d)

dessert

2.

Which of the following is the reason for eating desserts?

a)

Dessert balances out a meal and gives “closure” to the meal.

b)

Eating dessert is an opportunity to experience different flavors and texture that you cannot get in other foods like vegetables, meats, and fruits

c)

Dessert can be an opportunity to be creative. You can make interesting mixtures that you otherwise may not have thought of

d)

All of the above

3.

The simplest dessert and one of the best are fruits because they are nutritious, appetizing and easy to prepare and serve.

a)

Fruits

b)

Cheese

c)

Gelatin

d)

Custard

4.

These desserts vary in so many ways. Creamy, delicate, baked may be served in their baking cups or may be unmolded and served with fruit garnishes or with dessert sauces.

a)

Fruits

b)

Cheese

c)

Gelatin

d)

Custard

5.

It is an excellent dessert that is ready to serve. It is made in all parts of the world from a variety of milks from cow, goat and sheep.

a)

Fruits

b)

Cheese

c)

Gelatin

d)

Custard

6.

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

7.

Which of the following sauces is suited to simple dessert?

a)

Cold sauce

b)

Hot fudge sauce

c)

Light sauce

d)

Rich sauce

8.

This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.

a)

Hot fudge

b)

Hot sauce

c)

Rich sauce

d)

Light sauce

9.

The following are thickening agents for sauce, EXCEPT:

a)

Baking powder

b)

Cornstarch

c)

Cream

d)

Flour

10.

Which of the following containers is used to store sauces?

a)

Airtight jar

b)

Medium-sized bowl

c)

Plastic bottle

d)

Small plastic bag

11.

Plating dessert is an important task by a ______ just like Picasso did in his blank canvas.

a)

chef

b)

carpenter

c)

policeman

d)

nurse

12.

____________ is an integral part of any type of desserts.

a)

garnishing

b)

plating

c)

decorating

d)

cooking

13.

___________ and decorations can enhance your plate presentation.

a)

decorations

b)

flowers

c)

leaves

d)

garnishes

14.

Hot and __________ are always pleasing to the plate if frozen elements are combined with a warm sauce.

a)

few

b)

hot

c)

cold

d)

little

15.

Everything in the plate must be _________ even the garnish.

a)

edible

b)

hot

c)

new

d)

few

16.

The purpose of storing dessert is to

a)

a. increases its volume

b)

b. soften food tissue

c)

c. enhance freshness and quality

d)

d. a to c

17.

To reduce the temperature of food is

a)

Chilling

b)

Cold Storage

c)

Refrigerate

d)

Freezing

18.

If you plan to prepare dessert hot until service, make sure that the temperature of the food is over

a)

55°C

b)

65°C

c)

75°C

d)

45°C

19.

The common bacteria found in dessert containing uncooked eggs is

a)

E. coli

b)

Listeria

c)

Salmonella

d)

Norovirus

20.

An equipment used in storing desserts to prevent bacterial infections from foods.

a)

a. Freezer

b)

b. Chiller

c)

c. Refrigerator

d)

a to c

21.

It is the degree of hotness and coldness of the food.

a)

texture

b)

flavor

c)

temperature

d)

color

22.

Balancing the flavors is always pleasing to the palate.

a)

flavor

b)

color

c)

texture

d)

plate

23.

The plate must be appealing to the eye.

a)

color

b)

cleanliness

c)

flavor

d)

texture

24.

Which is not fitted for a chocolate cake?

a)

chocolate curl

b)

butter curl

c)

vanilla curl

d)

sauce

25.

Never decorate a plate with something ________.

a)

appealing

b)

inedible

c)

delicious

d)

appetizing

TLE-COOKERY-G9-Q4

Total questions: 25

Worksheet time: 13mins

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