WorksheetsREVIEW TEST 4THQ
Total questions: 25
Worksheet time: 13mins
What sugar is commonly used in hot sauce as it
produces a lovely rich caramel flavor?
Granulated
Brown
Castor
Confectioners
What is a flavored liquid blend of ingredients that adds
flavor and enhances the appearance of the food?
Condiments
Sauce
Soup
Fudge
Which of the following is a soft confection made of
butter, sugar, and chocolate?
Condiments
Fudge
Soup
Sauce
Which of these sauces is best for a simple dessert?
Cold sauce
Rich sauce
Light sauce
Hot sauce
The following are thickening agents used in the
preparation of sauce, EXCEPT
cornstarch
baking powder
cream
egg
What sauce is made just before they are to be used?
cold sauce
hot sauce
light sauce
rich sauce
Molly will be preparing a rich dessert, help him to
choose which sauce is suited for that.
rich sauce
light sauce
cold sauce
hot sauce
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?
rich sauce
cold sauce
light sauce
hot sauce
What is a stirred vanilla custard sauce; consisting of
milk, sugar, egg yolks, and vanilla stirred over low heat
until lightly thickened?
dessert syrup
cream anglaise
pastry cream
custard
What is being used to moisten cakes?
dessert syrup
cream anglaise
pastry cream
custard
Which of the following is used as cake and pastry
fillings for cream pies and pudding?
dessert syrup
cream anglaise
pastry cream
custard
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.
fruit
nuts
pearl
chocolate
Which of the following guidelines should not be
practiced in plating desserts?
Layer flavors and texture
Make garnishes edible
Don’t crowd the plate
Use a monotype plate
Make garnishes edible. Everything on the dessert plate
should be edible and delicious. What do edible means?
Pleasant to taste
Fit or suitable to be eaten
Stimulating one's appetite
Having a pleasant and distinctive smell
Which of the following guidelines tells that If your
dessert is beautiful, it shouldn't need a lot of garnishes?
Layer flavors and texture
Make garnishes edible
Keep it clean and simple
Try different plates
Which of the following is usually a sweet course or
dish and served at the end of a meal?
appetizer
salad
sandwich
dessert
What equipment is used to keep food cold and
necessary in preventing bacterial infections from food?
cold storage
chiller
refrigerator
freezer
What tool is needed to level off ingredients when
measuring and spreading frostings?
chef's knife
paring knife
spatula
scraper
A cooking ware used to keep foods warm without
overcooking is what we called __________.
baking pan
frying pan
double boiler
stock pot
A type of dessert made out of kinds of milk from cow,
goat, and sheep is what we called __________.
fruit
fruit cobbler
cheese
gelatin
What tool is used to measure heat intensity, intended
for food preparation?
thermometer
thermostat
temperature scale
thermo scanner
Which tool is used to remove or peel off the skin of
fruits and vegetables?
spoon
knife
peeler
grater
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?
fruit
cheese
fruit cobblers
gelatin
Which of the following frozen desserts is made of fruit
juices, water, and sugar added with milk and cream and
sometimes egg white?
ice cream
sherbet and ices
American sherbet
frozen souffles
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?
ice cream
sherbet and ices
American sherbet
frozen souffles
