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Desserts and Cooking Tools Quiz

Total questions: 69

Worksheet time: 35mins

Name
Class
Date
1.

It is used to level off ingredients when measuring and to spread frosting and sandwich filling.

a)

Spatula

b)

Scraper

c)

Butter Knife

d)

Chef's Knife

2.

It is used for blending, mixing, whipping eggs or batter and blending gravies for sauce.

a)

Whisk

b)

Scraper

c)

Spatula

d)

Wooden Spoon

3.

It is used to core, peel, and section fruits and vegetables. The blades are short and concave.

a)

Paring Knife

b)

Citrus Knife

c)

French Knife

d)

Kitchen Knife

4.

A very useful appliance used to chop, blend, mix, whip, puree, grate and liquify all kinds of food

a)

Mixer

b)

Rolling Pin

c)

Microwave Oven

d)

Blender

5.

Which of the following is considered the simplest dessert?

a)

Custard

b)

Gelatin

c)

Fruits

d)

Puddings

6.

All of the following are characteristics of good fruit desserts, EXCEPT

a)

appetizing aroma

b)

slightly chilled temperature

c)

simple and attractive

d)

moderately sweet

7.

_____ is another excellent dessert that is ready to serve. It is made in all parts of the world from a variety of milks from cow, goat and sheep.

a)

Cheese

b)

Custard

c)

fruits

d)

Jelly

8.

The following are reasons for eating desserts and sweets except:

a)

Dessert balances out a meal and gives 'closure' to the meal.

b)

Eating dessert is an opportunity to experience different flavors and textures that you cannot get in other foods like vegetables, meats, and fruits.

c)

Dessert can be an opportunity to be creative.

d)

None of the above.

9.

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. They may be served either hot or cold.

a)

Fruit cobblers

b)

Frozen Desserts

c)

gelatine

d)

Pudding

10.

A dessert made from fruit juices, water and sugar. American sherbet contains milk and cream and sometimes egg white is sherbet and Ices. And ______ is smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.

a)

Ice cream

b)

Frozen Mousses

c)

Frozen Soufflés

d)

Mouse

11.

It is the mixture of flour and water used to make crepes, and pancakes.

a)

Butter

b)

Puddings

c)

Batter

d)

Sauce

12.

In making a dessert this is mostly use ingredient.

a)

Batters

b)

Cream

c)

Egg Whites

d)

Sugar

13.

It has a characteristics melted to easily blend into fillings and batters. It can also be poured over desserts such as cakes and puddings.

a)

Chocolate

b)

Egg Yolks

c)

Egg whites

d)

Nuts

14.

In using sauces for desserts, there are guidelines to follow except one:

a)

Rich sauce is well suited to a simple dessert.

b)

Light sauce is suited to a rich dessert.

c)

Hot fudge is a delightful contrast to a cold cornstarch pudding or to vanilla ice cream.

d)

Hot sauces are made and keep in the fridge before they are to be used.

15.

What is the texture of vanilla custard?

a)

Crumbly

b)

Gritty

c)

Creamy

d)

Flaky

16.

Which flavoring is typically used in vanilla custard sauce?

a)

Almond

b)

Vanilla

c)

Chocolate

d)

Lemon

17.

What type of milk is often used to make vanilla custard sauce?

a)

Almond Milk

b)

Skim Milk

c)

Soy Milk

d)

Whole Milk

18.

What is the first step in preparing vanilla custard sauce?

a)

Boil The Milk

b)

Whisk Together Egg Yolks And Sugar

c)

Add vanilla extract

d)

Chill the sauce

19.

At what temperature should the milk be heated when making custard sauce?

a)

Room temperature

b)

Cold

c)

Simmering

d)

Boiling

20.

How should the hot milk be added to the egg mixture to avoid curdling?

a)

All at once

b)

In a thin stream while whisking

c)

Without whisking

d)

After cooling down

21.

What is the best practice for storing leftover whipped cream?

a)

Leave it out to harden

b)

Store it in the refrigerator covered

c)

Freeze it in a zip-top bag

d)

Leave it in the mixing bowl

22.

If a dessert has a cream or custard filling, how should it be stored?

a)

In a warm place

b)

In the freezer

c)

In the refrigerator

d)

At room temperature

23.

Which type of dessert is most sensitive to temperature changes and should be stored in the refrigerator?

a)

Cookies

b)

Pudding

c)

Cake

d)

Granola bars

24.

What is the ideal temperature range for storing chocolate desserts?

a)

Below freezing

b)

32°F to 40°F (0°C to 4°C)

c)

50°F to 70°F (10°C to 21°C)

d)

Above 80°F (27°C)

25.

Which of the following desserts can typically be frozen for later use?

a)

Custard

b)

Meringue

c)

Ice Cream

d)

Whipped Cream

26.

How should brownies be stored to maintain their moisture?

a)

In A Loose Plastic Bag

b)

On A Cooling Rack

c)

In An Airtight Container

d)

Exposed To Air

27.

To keep desserts fresh, it is important to use (a)   containers.

28.

For gifting desserts, a decorative (a)   box is often used.

29.

Desserts like cookies are commonly packaged in (a)   bags for easy transport.

30.

To prevent moisture loss, desserts can be wrapped in (a)   foil.

31.

Clear (a)   containers are great for displaying desserts while keeping them protected.

32.

Layered desserts can be packaged in (a)   jars for a visually appealing presentation.

33.

Using (a)   paper can help absorb excess moisture when packaging baked goods.

34.

For individual servings, desserts are often packaged in (a)   cups.

35.

To present desserts at a party, many people use decorative (a)   platters.

36.

For eco-friendly options, you can use (a)   boxes made from recycled paper.

37.

Brownies are often packaged in (a)   bags for easy sharing.

38.

When packaging chocolates, it's common to use (a)   liners to separate each piece.

39.

1.It is smooth frozen mixture of milk, cream, sugar, flavorings and sometime eggs.

a)

Sherbet and Ices

b)

Ice Cream

c)

Frozen Souffles

d)

Frozen Mousses

40.

The following are reasons for eating desserts and sweets, except:

a)

Dessert not balances a meal

b)

It is romantic

c)

Dessert is fattening food

d)

Dessert can be an opportunity to be creative

41.

Are topped with biscuit dough rather than being with pie crust.

a)

Frozen Dessert

b)

Fruits Dessert

c)

Fruit Cobblers

d)

Gelatin Dessert

42.

It is made like chilled mousses and Bavarians.

a)

Frozen Desserts

b)

Custard

c)

Fruit Cobblers

d)

Frozen Souffles and Frozen Mousses

43.

These are easily prepared, economical and vary in many ways

a)

Gelatin Dessert

b)

Frozen Dessert

c)

Fruits Dessert

d)

Cheese

44.

It balances out a meal and gives “closure” to the meal.

a)

A. Chocolate

b)

B. Appetizer

c)

C. Sandwich

d)

D. Desserts

45.

A variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin.

a)

Cheese

b)

Fruits

c)

Custard

d)

Gelatin

46.

Another excellent dessert that is ready to serve. It is made in all parts of the world from a variety of milks from cow, goat, and sheep.

a)

Frozen desserts

b)

Pudding

c)

Cheese

d)

Custard

47.

These are easily prepared, economical and vary in many ways.

a)

Cheese

b)

Gelatin

c)

Fruits

d)

Custard

48.

Which of the following frozen desserts are made from fruit juices, water and sugar.

a)

Ice Cream

b)

Sherbet and Ices

c)

Frozen Souffles

d)

Frozen Mousses

49.

The following are reasons for eating desserts and sweets, except:

a)

Dessert not balances a meal

b)

It is romantic

c)

Dessert is fattening food

d)

Dessert can be an opportunity to be creative

50.

made of smooth, non-porous finish, wooden, marble or plastic. It is used for rolling out dough

a)
b)
c)
d)
51.
. ____ refers to materials used for the containment, protection, handling, delivery, and presentation of goods.
a)
materials management
b)
materials handling
c)
 procurement
d)
 packaging
52.

3. The primary purpose of packaging is to ______ the product.

a)

A. Protect

b)

B. Inform

c)

C. Proper storage

d)

D. None of the above

53.

4. An advertisement material printed on products/boxes for information/promoting marketing products?

a)

A. flyers

b)

B. placards

c)

C. video add

d)

D. labels

54.

5. Why is packaging and labelling important?

a)

A. It protects, promote and inform useful for proper display

and storage of products

b)

B. To keep customer comfortable

c)

C. It improves market sales using creative talent

d)

D. To keep product at far with other products

55.

What agency under tthe Department of Health is responsible for regulating the manufacturing and packaging of food products?

a)

FDA

b)

PDEA

c)

DOH

56.

Which of the following is not considered as a primary packaging?

a)

Laminated Pouches

b)

Woven Sack

c)

Plastic Trays

57.

5. In plating and presenting food, which among the following statement is related to texture?

a)

a. Enhances plate presentation

b)

b. Plays important part in plate presentation

c)

c. Adds visual interest to the food

d)

d. Serves as frame of the presentation

58.

.It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the egg.

a)

A. Chalaza

b)

B. Germinal disc

c)

C. Shell

d)

D. Yolk

59.

Which dessert requires the egg white to be beaten until it reach its firm peaks?

a)

Souffles

b)

Mousse

c)

Meringues

d)

Cream

60.

What sugar is commonly used in preparing a desserts?

a)

Castor Sugar

b)

Brown Sugar

c)

Granulated Sugar

d)

Confectioner's Sugar

61.

It is a soft confection made of butter, sugar, chocolate.

a)

Sauce

b)

Fudge

c)

Batter

d)

Custard

62.

It is used to set many cold moulded desserts

a)

Sugar

b)

Cream

c)

Gelatin

d)

Egg Yolk

63.

It is used to level off ingredients when measuring and to spread frostings.

a)

Scrapper

b)

Spatula

c)

Leveler

d)

None of the above.

64.

It is used to core, peel, and section fruits and vegetables. Blades are short, concave with hollow ground.

a)

Citrus Knife

b)

Chef's Knife

c)

Paring Knife

d)

Butter Knife

65.

It continues to be kitchen essentials because of their usefulness for used for creaming, stirring, and mixing

a)

Mixing Bowl

b)

Spatula

c)

Wooden Spoon

d)

Whisk

66.

It is used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.

a)

Grater

b)

Blender

c)

Food Processor

d)

Mixer

67.

Which of the following is not a characteristic of a good fruit dessert?

a)

Simple

b)

Soft

c)

Slightly chilled

d)

None of the above

68.

What should you do first in preparing a granular type gelatin?

a)

Chopped it.

b)

Softened it.

c)

Cut it into pieces.

d)

None of the above.

69.

This simple mixture of flour and water is used to make crepes and pancakes. Batter

a)

Cream

b)

Batters

c)

Nuts

d)

Chocolate