QUARTER IV

Pre – Test

DIRECTION; Read the following statements carefully and choose the answer that best describes
the statement. Write the letter of your answer on your test notebook.

1. Which of the following is considered the simplest dessert?

A. Custard
B. Fruits
C. Gelatin
D. Puddings
2. Which of the following guidelines should not be practiced in plating dessert?
A. Layer flavors and texture
B. Make garnishes edible
C. Don’t crowd the plate
D. Use monotype plate
3. 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
4. Which of the following tools is used for measuring small quantity of ingredients like salt,
baking powder and others.
A. Measuring Cup
B. Measuring Cup
C. Funnels
D. Spatula
5. A thin and transparent material that is made of cellulose and contains variable amount of
water and softener
A. Cellophane
B. Glass
C. Metal
D. Paper
6. Which of the following tools is used for whipping eggs or butter, and for blending gravies,
sauces and soups?
A. Grater
B. Spatula
C. Whisks
D. Scraper
7. In plating and presenting food, which among the following statement is related to texture?
A. Enhances plate presentation
B. Plays important part in plate presentation
C. Adds visual interest to the food
D. Serves as frame of the presentation
8. The following are thickening agents used in the preparation of sauce, EXCEPT
A. Baking Powder
B. Cornstarch
C. Cream
D. Egg
9. Which of the following cannot be used as garnishing in dessert?
 A. Fruit
B. Chocolate
C. Nut
D. Flower
10. What is the process of putting your product into containers for easy distribution?
A. Packaging
B. Labeling
C. Wrapping
D. Storing
11. The purpose of storing desserts is to
A. Increase its volume
B. Soften food tissues
C. Improve the palatability
D. Enhance freshness and quality
12. This packaging material is transparent and able to withstand heat treatments such as
pasteurization and sterilization.
A. Cellophane
B. Glass
C. Metal
D. Paper
13. Which of the following material is made from wood pulp and used for flexible packaging of
goods?
A. Cellophane
B. Glass
C. Metal
D. Paper
14. Which of the following tools and equipment is used to chop, blend, mix, whip, puree, grate,
and liquefy foods?
A. Blender
B. Mixer
C. Grater
D. Range
15. This term refers to packaging in large standardized containers for efficient shipping and
handling
A. Aseptically
B. Bulk
C. Packaging
D. Containerization
16. Which of the following sanitary practices is not true in storing desserts?
A. Wash utensils and equipment thoroughly
B. Keep away from food when you are ill
C. Store foods and ingredients in a dry place
D. Safeguard the food during distribution
17. Which of these sauce is best for a simple dessert?
A. Cold
B. Light
C. Hot Fudge
D. Rich
B. Complete the procedures in making a Gelatin Dessert. Write your answers on your test
notebook.

Boil sugar and gulaman in

two cups water

Picture of gelatin
dessert

When partly jelled,

arrange fruits in mold and
add remaining gulaman