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REVIEW TEST 4THQ

Total questions: 25

Worksheet time: 13mins

Name
Class
Date
1.

What sugar is commonly used in hot sauce as it
produces a lovely rich caramel flavor?

a)

Granulated

b)

Brown

c)

Castor

d)

Confectioners

2.

What is a flavored liquid blend of ingredients that adds
flavor and enhances the appearance of the food?

a)

Condiments

b)

Sauce

c)

Soup

d)

Fudge

3.

Which of the following is a soft confection made of
butter, sugar, and chocolate?

a)

Condiments

b)

Fudge

c)

Soup

d)

Sauce

4.

Which of these sauces is best for a simple dessert?

a)

Cold sauce

b)

Rich sauce

c)

Light sauce

d)

Hot sauce

5.

The following are thickening agents used in the
preparation of sauce, EXCEPT

a)

cornstarch

b)

baking powder

c)

cream

d)

egg

6.

What sauce is made just before they are to be used?

a)

cold sauce

b)

hot sauce

c)

light sauce

d)

rich sauce

7.

Molly will be preparing a rich dessert, help him to
choose which sauce is suited for that.

a)

rich sauce

b)

light sauce

c)

cold sauce

d)

hot sauce

8.

Oriel was instructed by his mom to prepare a sauce
ahead of time, then cooled, covered, and put it in the
refrigerator to chill, what type of sauce did her mom
wanted him to do?

a)

rich sauce

b)

cold sauce

c)

light sauce

d)

hot sauce

9.

What is a stirred vanilla custard sauce; consisting of
milk, sugar, egg yolks, and vanilla stirred over low heat
until lightly thickened?

a)

dessert syrup

b)

cream anglaise

c)

pastry cream

d)

custard

10.

What is being used to moisten cakes?

a)

dessert syrup

b)

cream anglaise

c)

pastry cream

d)

custard

11.

Which of the following is used as cake and pastry
fillings for cream pies and pudding?

a)

dessert syrup

b)

cream anglaise

c)

pastry cream

d)

custard

12.

Sansa was choosing good garnishes for her dessert
store, help her to identify which of the following cannot
be used as a garnish in dessert.

a)

fruit

b)

nuts

c)

pearl

d)

chocolate

13.

Which of the following guidelines should not be
practiced in plating desserts?

a)

Layer flavors and texture

b)

Make garnishes edible

c)

Don’t crowd the plate

d)

Use a monotype plate

14.

Make garnishes edible. Everything on the dessert plate
should be edible and delicious. What do edible means?

a)

Pleasant to taste

b)

Fit or suitable to be eaten

c)

Stimulating one's appetite

d)

Having a pleasant and distinctive smell

15.

Which of the following guidelines tells that If your
dessert is beautiful, it shouldn't need a lot of garnishes?

a)

Layer flavors and texture

b)

Make garnishes edible

c)

Keep it clean and simple

d)

Try different plates

16.

Which of the following is usually a sweet course or
dish and served at the end of a meal?

a)

appetizer

b)

salad

c)

sandwich

d)

dessert

17.

What equipment is used to keep food cold and
necessary in preventing bacterial infections from food?

a)

cold storage

b)

chiller

c)

refrigerator

d)

freezer

18.

What tool is needed to level off ingredients when
measuring and spreading frostings?

a)

chef's knife

b)

paring knife

c)

spatula

d)

scraper

19.

A cooking ware used to keep foods warm without
overcooking is what we called __________.

a)

baking pan

b)

frying pan

c)

double boiler

d)

stock pot

20.

A type of dessert made out of kinds of milk from cow,
goat, and sheep is what we called __________.

a)

fruit

b)

fruit cobbler

c)

cheese

d)

gelatin

21.

What tool is used to measure heat intensity, intended
for food preparation?

a)

thermometer

b)

thermostat

c)

temperature scale

d)

thermo scanner

22.

Which tool is used to remove or peel off the skin of
fruits and vegetables?

a)

spoon

b)

knife

c)

peeler

d)

grater

23.

These are not fruit pies. They have a depth of two or
three inches and are topped with biscuit dough rather
than being made with pie crust. What type of dessert is
this?

a)

fruit

b)

cheese

c)

fruit cobblers

d)

gelatin

24.

Which of the following frozen desserts is made of fruit
juices, water, and sugar added with milk and cream and
sometimes egg white?

a)

ice cream

b)

sherbet and ices

c)

American sherbet

d)

frozen souffles

25.

Jewel would like to prepare frozen desserts, upon
checking the ingredients left inside the refrigerator are fruit juices, water, and sugar. What type of frozen can be made using those ingredients?

a)

ice cream

b)

sherbet and ices

c)

American sherbet

d)

frozen souffles