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WorksheetsTLE 9 Quiz Review Q4
Total questions: 51
Worksheet time: 26mins
Name
Class
Date
1.
It is a tool used for creaming, stirring and mixing
a)
a. Baking pans
b)
b. Blender
c)
c. Double boiler
d)
d. Wooden spoon
2.
These are tools with different shapes used for baking.
a)
a. Baking pans
b)
b. Blender
c)
c. Double boiler
d)
d. Wooden spoon
3.
It is used when temperatures must keep below boiling and to keep foods warm without overcooking.
a)
a. Baking pans
b)
b. Blender
c)
c. Double boiler
d)
d. Wooden spoon
4.
It is used to chop, blend, whip, puree, grate and liquify all kinds of food.
a)
a. Baking pans
b)
b. Blender
c)
c. Whisk
d)
d. Wooden spoon
5.
It is used for whipping eggs or batter, and for blending gravies, sauces and soups.
a)
a. Baking pans
b)
b. Blender
c)
c. Whisk
d)
d. Wooden spoon
6.
It is the simplest dessert.
a)
a. Cheese
b)
b. Fruits
c)
c. Gelatin
d)
d. Puddings
7.
A flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food.
a)
a. Dessert syrup
b)
b. Fruit Purees
c)
c. Hot Fudge
d)
d. Sweet Sauce
8.
It is the common element linking virtually all desserts
a)
a. Butter
b)
b. Cream
c)
c. Eggs
d)
d. Sugar
9.
It means dessert gives closure to a meal.
a)
a. Desserts are romantic
b)
b. It balances out a meal
c)
c. Makes you feel like kid again
d)
d. Opportunity to be creative
10.
The most common type of starch used as thickening agent used for desserts.
a)
a. Chocolate
b)
b. Cornstarch
c)
c. Cream
d)
d. Rice
11.
This is a smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.
a)
a. Ice cream
b)
b. Mousse
c)
c. Sherbet
d)
d. Soufflé
12.
These are simply purees of fresh or cooked fruits, sweetened with sugar.
a)
a. Dessert syrup
b)
b. Fruit Purees
c)
c. Hot Fudge
d)
d. Sweet Sauce
13.
It means desserts are designed for romance.
a)
a. Desserts are romantic
b)
b. It balances out a meal
c)
c. Makes you feel like kid again
d)
d. Opportunity to be creative
14.
It may be mixed with flavorings, sugar and cream to make custard.
a)
a. Cream
b)
b. Egg whites
c)
c. Egg yolks
d)
d. Sugar
15.
Cheese is an excellent dessert that is __________.
a)
a. easy to open
b)
b. ready to eat
c)
c. easy to prepare
d)
d. ready to serve
16.
This sauce is suited for rich desserts.
a)
a. Cold sauce
b)
b. Hot sauce
c)
c. Rich sauce
d)
d. Light sauce
17.
Desserts that are easy to prepare, economical and vary in many ways.
a)
a. Cheese dessert
b)
b. Custard dessert
c)
c. Fruit dessert
d)
d. Gelatin dessert
18.
It means different plates can be used to show creativity in presenting desserts.
a)
a. Desserts is a fattening food
b)
b. Balances out a meal
c)
c. It is romantic
d)
d. Opportunity to be creative
19.
These are cooked fruits topped with biscuit dough.
a)
a. Custard
b)
b. Fruit cobbler
c)
c. Mousse
d)
d. Soufflés
20.
Which sauce is well suited for simple desserts?
a)
a. Cold sauce
b)
b. Hot sauce
c)
c. Light sauce
d)
d. Rich sauce
21.
Which of the following reasons for eating desserts is NOT true?
a)
a. Desserts is a fattening food
b)
b. Balances out a meal
c)
c. It is romantic
d)
d. Opportunity to be creative
22.
It is a soft confection made of butter, sugar and chocolate.
a)
a. Hot fudge
b)
b. Light sauce
c)
c. Rich sauce
d)
d. Sweet sauce
23.
This ingredient is often used as a decoration or accompaniment for both cold and hot desserts.
a)
a. Chocolate
b)
b. Cream
c)
c. Nuts
d)
d. Vanilla
24.
It is an example of a grain that is used as thickener in some desserts.
a)
a. Chocolate
b)
b. Cornstarch
c)
c. Cream
d)
d. Rice
25.
These desserts are relatively simple to prepare and vary with sauces.
a)
a. Cheese
b)
b. Fruit
c)
c. Gelatin
d)
d. Pudding
26.
These are simple syrup used to moisten cakes.
a)
a. Batter
b)
b. Custard
c)
c. Dessert syrup
d)
d. Fruit puree
27.
This ingredient is beaten to support soufflés, mousses and meringues.
a)
a. Butter
b)
b. Egg whites
c)
c. Egg yolks
d)
d. Sugar
28.
This is a simple mixture of flour and water that is used to make crepes and pancakes.
a)
a. Batter
b)
b. Biscuit
c)
c. Dough
d)
d. Pastry
29.
Which option should not be used as garnish for desserts?
a)
a. Chocolate
b)
b. Flower
c)
c. Fruits
d)
d. Nuts
30.
Which of the following is not a frozen dessert?
a)
a. Custard
b)
b. Mousse
c)
c. Sherbet
d)
d. Soufflés
31.
Dessert sauces should be kept in __________ and stored in a clean dry place.
a)
a. Airtight container
b)
b. Old pans
c)
c. Plastic cellophane
d)
d. Wooden jars
32.
Which accompaniment for desserts is used as a basis for many baked puddings?
a)
a. Cream anglaise
b)
b. Custard
c)
c. Pastry cream
d)
d. Syrup
33.
Never decorate a plate with something inedible. Inedible means ___________?
a)
a. Can be eaten
b)
b. Cannot be eaten
c)
c. Can be seen
d)
d. Cannot be seen
34.
It is a plating technique which means contrasting hard to soft and smooth to coarse.
a)
a. Accompaniment
b)
b. Flavor
c)
c. Garnish
d)
d. Texture
35.
Garnishes for desserts must be ___________.
a)
a. Aromatic
b)
b. Colorful
c)
c. Edible
d)
d. Wood materials
36.
Which among the options is NOT used in storing desserts?
a)
a. Chiller
b)
b. Electric Mixer
c)
c. Freezers
d)
d. Refrigerator
37.
Safeguard the food during distribution and service. Safeguard means ___________?
a)
a. To agree
b)
b. To clean
c)
c. To connect
d)
d. To protect
38.
Which cannot be used as a packaging material for desserts?
a)
a. Aluminum
b)
b. Glass
c)
c. Plastic
d)
d. Rusty metal
39.
It is the process of storing food by means of refrigeration.
a)
a. Chilling
b)
b. Cold storage
c)
c. Freezing
d)
d. Refrigeration
40.
It is an inexpensive packaging material that is highly absorptive and easily torn.
a)
a. Earthenware
b)
b. Leaves
c)
c. Paper
d)
d. Vegetable fiber
41.
Desserts containing uncooked eggs may contain bacteria called ____________.
a)
a. Bad bacteria
b)
b. Good bacteria
c)
c. Lactobacillus
d)
d. Salmonella
42.
It is the art, science and technology of preparing goods for transport and sale.
a)
a. Food distribution
b)
b. Food packaging
c)
c. Food transportation
d)
d. Food service
43.
These are pots used worldwide for storing liquids and solid foods.
a)
a. Earthenware
b)
b. Leaves
c)
c. Paper
d)
d. Vegetable fiber
44.
Banana and corn husk are very popular examples of this packaging material.
a)
a. Earthenware
b)
b. Leaves
c)
c. Paper
d)
d. Vegetable fiber
45.
It is one of the oldest and most common method of food packaging in homes.
a)
a. Canning
b)
b. Foil Packaging
c)
c. Freezing and Chilling
d)
d. Home canning
46.
Packaging persuade the customers to purchase the food. Persuade means ___________?
a)
a. Agree
b)
b. Discourage
c)
c. Encourage
d)
d. Protect
47.
What is the last step in packaging meat before freezing?
a)
a. Date the bag of the meat
b)
b. Divide meat in serving sizes
c)
c. Squeeze and close the bag
d)
d. Put meat in plastic bag
48.
Which is not included in the major functions of a package?
a)
a. To clean
b)
b. To contain
c)
c. To Protect
d)
d. To help sell
49.
This type of package is meant to directly contain the product like tetra pack and canned food package.
a)
a. Direct food package
b)
b. Primary packaging
c)
c. Secondary packaging
d)
d. Tertiary packaging
50.
All the options are things to consider when storing and transporting food, EXCEPT _________.
a)
a. Environmental conditions
b)
b. Food packaging
c)
c. Hazards of loading
d)
d. Movement of vehicles
51.
What lesson or performance you like the most in TLE 9?
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