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WorksheetsG9 QUIZ#3 4TH QTR
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
Frozen mixture made from fruit juices, water and sugar
a)
ice cream
b)
souffle
c)
gelatin
d)
sherbet
e)
2.
used to set many cold moulded desserts
a)
gelatin
b)
fruits
c)
cheese
d)
cream
e)
3.
Chef Louie is known for his best desserts. Which dessert should he prepare that are nutritious, appetizing, easy to prepare and serve?
a)
Gelatin
b)
fruit
c)
Frozen
d)
cheese
e)
4.
Alvin mixes together the milk, cream, sugar, flavorings then put it in the freezer to make a dessert. Which dessert did he prepare?
a)
Ice cream
b)
sherbet
c)
Frozen souffle
d)
mousses
e)
5.
This ingredients is often used as a decoration or accompaniment for both hot and cold desserts, but may also be used as one of the recipe ingredients.
a)
cream
b)
nuts
c)
fruits
d)
mousses
e)
6.
It may be melted to easily blend into fillings and batters.
a)
cream
b)
chocolates
c)
fruits
d)
nuts
e)
7.
Classic dessert sauce, versatile, made from milk, egg, sugar and vanilla
a)
cream
b)
cream anglaise
c)
fruit puree
d)
mousses
e)
8.
This is made from fresh or cooked fruits, sweetened with sugar.
a)
cream
b)
cream anglaise
c)
fruit puree
d)
mousses
e)
9.
It can give an entirely different appearance, flavor, color and moisture to desserts.
a)
dessert sauce
b)
batter
c)
plates
d)
shortening
e)
10.
Bettina will make a meringue. Which sugar will she buy?
a)
.brown
b)
granulated
c)
castor
d)
confectioner’s
e)
11.
Joel will make a caramel syrup. What sugar should he use?
a)
.brown
b)
granulated
c)
castor
d)
confectioner’s
e)
12.
Linda prepares the flour and water then mixes them to make crepes and pancakes.
a)
Butter
b)
Batter
c)
Ganache
d)
Mousse
e)
13.
The Chef makes soft confection of filling made of butter, sugar, and chocolate. What did he make?
a)
sauce
b)
fudge
c)
Ganache
d)
Mousse
e)
14.
Bonina is thinking of a garnish for her brownies. Which of the following ingredients should she use?
a)
olives
b)
nuts
c)
cucumber
d)
lettuce
e)
15.
Which of the following color of the plate should you use to make the food appetizing to the customer?
a)
black plate
b)
Green plate
c)
Blue plate
d)
Red plate
e)
16.
Which of the following picture shows the improper way of plating the dessert
a)
Option 2
b)
Option 1
c)
Option 3
d)
17.
Which of the following guideline in plating dessert was not followed?
a)
keep off the rim of the plate
b)
make garnishing edible and layer flavors and textures
c)
keep it clean
d)
18.
Rich sauce is well suited to a rich dessert.
a)
TRUE
b)
FALSE
19.
The crème anglaise is a stirred custard sauce
a)
TRUE
b)
FALSE
20.
Garnishes should be edible
a)
TRUE
b)
FALSE
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