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WorksheetsTLE 9 SUMTEST DESSERTS
Total questions: 30
Worksheet time: 25mins
A fruit-based dessert that can be made for stuffing, candied for compote, baked into a batter and folded into a cream or mousse.
Grilled Fruit
Baked Fruit
Fresh Fruit
This creates a smoky flavor and an original presentation, fruit is most commonly sliced and skewed.
Baked fruit
Fresh Fruit
Grilled Fruit
Poached Fruit
This method is best used on fruit that is a little firm through moist heat cooking that transfer heat from a liquid to cook the food.
Fresh Fruit
Grilled Fruit
Baked Fruit
Poached Fruit
This can be baked whole or used as filling for pies, tarts, crumbles and cobblers.
Fresh Fruit
Poached Fruit
Grilled Fruit
Ice cream layered with fruit sauce and whipped cream served in a bowl or ice cream cup.
Vacherin
Profiteroles
Mousse
Coupe
It is commonly found in dessert cups, molded and formed into numerous shapes, or layered with cakes or biscuits.
Vacherin
Creme Brulee
Mousse
Coupe
Which of the following is a type of sieve used for separating liquids and solids?
Flour dredger
Sieve
Strainer
Colander
Who were the first to bake cakes using an advanced method?
Early Egyptians
Italians
Pilgrims
Romans
Which tool is used to give decorative shapes and form to dessert?
Pastry cutter
Molders
Apple corer
Grater
What was the dessert called in old French?
dessevir
desservoir
desservir
dessevier
You need to extract juice from a freshly cut orange. Which tool should you use?
Zester
Juicer
Blender
Grater
You need to sift flour to remove lumps before adding it to your cake batter. Which tool should you use?
Flour dredger
Sieve
Strainer
Colander
Ice cream was introduced in America in____________.
1600s
1700s
1800s
1900s
You want to apply a thin, even layer of egg wash onto your pastry. Which tool should you use?
Pastry brush
Decorating bag
Metal spatula
Rubber scraper
You're attending a potluck dinner with friends. What would be an appropriate contribution to bring?
Another savory dish to balance out the meal.
A store-bought dessert to save time and effort.
A homemade dessert to share and indulge in with friends.
Nothing, as desserts are usually provided by the host.
Which tool is a type of large serving spoon used to scoop up soup, stews or other liquids?
Mixing spoon
Wooden spoon
Ladle
Spatula
Which dessert was named after the ancient word 'kaka' and was first mentioned in the 13th century Oxford English Dictionary?
Ice cream
Cake
Pie
Candies
You need to cool down your freshly baked cookies quickly. Which tool should you use?
Baking tray
Custard cups
Bun tin
Wire racks
You're plating a Filipino-inspired dessert, mango float, made with layers of graham crackers, whipped cream, and ripe mango slices. What technique should you use to create visual appeal?
Mix all the ingredients together for a uniform look.
Alternate layers of graham crackers and mango slices in a clear glass dish.
Serve it with a scoop of ube ice cream on the side.
Sprinkle crushed cookies on top for added texture.
You need to mix together ingredients for a cake batter quickly and efficiently. Which tool should you use?
Rolling pin
Rubber scraper
Whisk
Mixing spoon
You need to create a crumb topping for your fruit crumble. Which tool should you use?
Rolling pin
Scraper
Metal spatula
Grater
You're plating a classic Filipino dessert, bibingka, a rice cake traditionally cooked in banana leaves and topped with salted egg slices and grated coconut. What technique should you use to create an appealing presentation?
Drizzle with caramel sauce for added sweetness.
Serve it warm with a side of coconut cream.
Dust powdered sugar lightly over the top for decoration.
Garnish with crushed peanuts for a crunchy texture.
You want to roll out cookie dough evenly for cutting shapes. Which tool should you use?
Rolling pin
Rubber scraper
Metal spatula
Pastry Cutter
You want to spread frosting smoothly on top of a cake. Which tool should you use?
Pastry brush
Decorating bag
Metal spatula
Rubber scraper
Which dessert originated in Neolithic Period in 9500s?
Ice cream
Cake
Pie
Candies
You're planning a romantic dinner for your partner's birthday. You want to make the evening special. What role does dessert play in your plans?
Dessert is an addition if there's time and energy left after preparing the main course.
Dessert is a crucial part of the celebration, adding sweetness and a final touch to the meal.
Dessert is unnecessary, as the main course should be satisfying enough.
Dessert is only considered if your partner specifically requests it.
You're hosting a dinner party for friends. You've prepared a delicious main course, but you forgot to make dessert. What action do you take?
Serve the main course without dessert.
Quickly whip up a simple dessert using pantry staples.
Apologize to your guests and promise to make it up to them next time.
Order dessert from a local bakery for delivery.
You're plating a traditional Filipino dessert, turon, made with sliced bananas and jackfruit wrapped in spring roll wrappers and fried until golden brown. What factor should you consider to balance flavors and textures?
Serve it with a side of coconut ice cream for contrast.
Plate it on a banana leaf for an authentic touch.
Garnish with a sprinkle of cinnamon sugar for added sweetness.
Pair it with a tart calamansi dipping sauce for balance
You're plating a rich chocolate lava cake with a scoop of vanilla ice cream. What technique should you use to create an appealing presentation?
Drizzle chocolate syrup randomly on the plate.
Dust powdered sugar lightly over the dessert.
Place the ice cream scoop on top of the warm lava cake.
Use a large plate to allow for ample negative space around the dessert
You're plating a traditional Filipino dessert, halo-halo, known for its colorful layers of shaved ice, various sweet ingredients, and creamy leche flan topping. What factor should you consider to enhance its presentation?
Serve it in a tall glass to showcase the layers.
Use a large plate to allow for ample space around the dessert.
Top it with a generous amount of condensed milk for added sweetness.
Garnish with a fresh slice of mango for a pop of color and flavor.
