Dakak National High School

Commercial Cooking
T. L. E. – 10
4th Periodical Period

Name: ________________________________ Yr. & Sec.: ________________ Score: ________ Rating: _____

I – Multiple Choice
Directions: Read the statement carefully and blacken he circle that corresponds the letter of the correct answer.

A B CD
O OOO 1. The purpose of storing dessert is to ________.
a. increase its volume b. soften food tissues
c. improve the palatability d. enhance the freshness and quality

O OOO 2. Which of these sauces is best for a simple dessert?

a. cold b. light c. hot fudge d. rich

O OOO 3. The following are thickening agents used in the preparation of salad except
a. baking powder b. cornstarch
c. gelatin d. flour

O OOO 4. Which of the following is considered the simplest dessert?

a. custard b. fruits
c. gelatin c. pudding

O OOO 5. All of the following are characteristics of good fruit desserts except
a. appetizing aroma b. slightly chilled temperature
c. simple and attractive d. moderate sweet

O OOO 6. What is the process of putting your products into containers for easy distribution?
a. packaging b. labeling
c. wrapping d. storing

O OOO 7. This term refer to packaging in large standardized containers for efficient shipping and
handling?
a. aseptically b. bulk
c. packaging d. containerization

O OOO 8. Which of the following material is made from wood pulp and used for flexible packaging of
goods?
a. cellophanes b. glass
c. metal c. paper

O OOO 9.A thin and transparent materials that is made of cellulose and contains variable amount of
water and softener?
a. cellophane b. glass
c. metal c. paper

O OOO 10. This packaging material is man-made polymers of vary high molecular weight.
a. cellophane b. glass
c. metal d. paper

O OOO 11. 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

O OOO 12. Which of the following cannot be used as garnishing in dessert?

a. fruit b. nut
c. chocolate d flower

O OOO 13. Which of the following guidelines should not be practiced in plating dessert?
a. Layers flavors and texture b. Make garnishes edible
c. Don’t crowd the plate d. Use monotype of plate

O OOO 14. 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.

O OOO 15. In plating and presenting food, which among the following statements 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

II –Matching Type
Directions: Match the terminologies in Column A with their description in Column B. Write the letter of the
correct answer on the space before each number.

Column A Column B

________ 16.Dessert a. A wide array or sweets served elegantly in trays,

________ 17. Cake specialties platters, and pedestal
________ 18. Cakes b. Pastries with hollow shells and custard filling
________ 19. Ice cream c. Thinner than pancakes
________ 20. Doughnuts d. Egg whites beaten until it becomes stiff while
________ 21.Dessert buffet being added with sugar
________ 22. Puddings e. Macapuno rolls, mango rum cake
________ 23.Pies f. A course is a meal that is sweet based
________ 24. Custards g. Consist of a crust and filling
________ 25. Fruits h. Soft bread variety softened in milk with egg and
________ 26. Meringues flavorings
________ 27. Crepes i. Rich muffins with high proportion of fat sugar,
________ 28. Heavy cream and eggs
________ 29.Medium cream j. Whipped cream
________ 30. Cream Puff k. Tender and thickened mixtures of milk eggs and
sugar
l. Frozen milk products
m. Soft dough leavened with yeast and baking
powder, mixed with milk sugar and
shortening
n. Cream for fruit salad
o. Has high content of vitamins, minerals, water,
and fiber