HOLY CROSS ACADEMY, INC.

Gallarde Street, Digos City

8002 Davao del Sur
S.Y.2019-2020

Third Quarterly Exam in Cookery 9

Name : Section:
Teacher : Date:

TEST I: Multiple Choice

Instruction: Write the letter (CAPSLOCK) of your answer on the space provided before each number.

______1. Which of the following tools can be used to sliced fruits use as a dessert?
a. Bread Knife b. Slicer c. Grater d. Carving Knife
______2. This equipment in cooking helps to preserve fruits?
a. Microwave Oven b. Refrigerator c. Ice Bottle d. Salt Basin
______3. Which of the following is cooking equipment?
a. Oven toaster and Knife c. Spatula and Toaster
b. Blender and Scrapper d. Hand Mixer and Blender
______4. Which of the following demonstrates good maintenance of the tools and equipment in the
laboratory?
a. Albert left her knife unattended after slicing bangus.
b. Cassandra, a chef, make sure water are frozen before adding to the batter.
c. Mike makes sure refrigerator is close after getting what he needs.
d. Philip wipes dry the plates, glass, and other materials after washing.
______5. The following are tools EXCEPT
a. oven toaster and knife c. spatula and toaster
b. blender and scrapper d. hand mixer and blender
_____6.(**) Which of the following demonstrates good maintenance of the tools and equipment in the
laboratory?
a. Albert left her knife unattended after slicing bangus.
b. Cassandra, a chef, make sure water are frozen before adding to the batter.
c. Mike makes sure refrigerator is close after getting what he needs.
d. Philip wipes dry the plates, glass, and other materials after washing.
______7. Desserts are variety of confectioners such as the following EXCEPT
a. sweets b. cakes c. preserves d. lomi

______8. When is the best time to served desserts?

a. Right before any meal. b. Next to appetizer
c. Before the Main Course d. After beverage

______9. Desserts can be either hot or cold depends on various temperature or with its classification, when a
dessert are served at lukewarm temperature and higher the dessert is classified as
a. hot desserts b. cold desserts c. lukewarm desserts d. either A or B

______10. These desserts need to be freeze or chilled below room temperature, examples of this are fruits
salads, mousse, ice cream, mango float and fresh fruits, this refers to
a. hot desserts b. cold desserts c. lukewarm desserts d. either A or B

______11. This type of dessert is considered to be the most nutritious because they contain high content of
vitamins and minerals, sugar, fiber, and water. This refers to
a. fruits b. cream puffs c. custard and creams d. puddings

______12.. What do you call for egg whites beaten to stiff stage with sugar added gradually?
a. Tart b. Meringues c. Muffins d.Creaming

______13. You are task to make a dessert in the laboratory given the following ingredients: mango,
evaporated, condensed milk, fresh, and powder milk. You decided to make an innovative mango float
but realize the lacking ingredients such as
a. dried leaves of Mango for garnishing
b. grahams biscuit for the foundation and filling
c. butter and soy milk for the toppings
d. milk tea with ice and syrup
______14. Mr. Doughnut and Dunkin Doughnut are among the most popular doughnut franchisers in the
country giving consideration that Filipinos’ love doughnuts , are doughnuts a dessert or not?
a. Doughnuts are not a dessert because they belong to breads.
b. Doughnuts are dessert because they are a cross between soft breads and cookies.
c. Doughnuts are not a dessert because it can be serve anytime, while desserts must be serve at the
last portion of the meal.
d. Doughnuts are desserts because they are made from dough and serve any time of the meal.
______15. This refers to small cakes that contain a high protein of fat, sugar, and eggs. They have heavy and
tender and come in various flavors like strawberry, blueberry, banana, and many others.
a. Small cakes b. Cookies c. Muffins d. Pancakes

______16.These desserts need to be freeze or chilled below room temperature, examples of this are fruits
salads, mousse, ice cream, mango float and fresh fruits, this refers to
a. hot desserts b. cold desserts c. lukewarm desserts d. either A or B

______17.There are several types of desserts, which of the following refers to frozen milk products made with
cream or milk , sugar ,flavoring, and stabilizer like gelatin ,pectin, and seaweed gum?
a. Ice creams and sherbets b. Fruits c. Marzipan d. Cream Puffs

______18.The following are principles in dessert preparation EXCEPT

a. Holding time for desserts vary from one dessert to another.
b. Select good quality fruits for desserts.
c. Increase acid concentration in making gelatins because acid effects gelation.
d. In making cream pie fillings, add egg yolks to flour and sugar mixture.
______19. This type of desserts refers to ground almonds, confectioners, sugar, and water?
a. Marzipan b. Fruits c. Doughnuts d. Shortcakes

______20. How can you make desserts as attractive and as appetizing as possible?
a. Use various design with respect to the available ingredients.
b. Prepare fruits that easily discolor at near serving time as possible.
c. Serve hot appetizers at 130 degrees Fahrenheit or more.
d. All of the above

TEST II. True or False

Instruction: Write DESSERT if the statement is TRUE and CRUSH if the statement is FALSE.
__________________1. Temperature affects appetite appeal
__________________2. Reduce acid concentration in making gelatins.
__________________3. In preparing lemon pie, add acid to the mixture after cooking and when it is removed
from heat.
__________________4. Avoid over mixing and overbeating of batters for cakes and muffins by using exact
timing especially when using an electric mixer.
__________________5. Avoid over stirring of tapioca to avoid change in consistency.
__________________6. Dressings are not added until just before serving.
__________________7. Canned fruits may be used during off season.
__________________ 8. Fruits must reach its degree of ripeness and they should be free from blemishes,
decay, and bruishes.
__________________9. Desserts buffets are main attractions of buffets in hotel and fine-dining restaurants.
__________________10. Use any type of flour for batters to prevent gluten formation and to attain the right
structure, volume, and texture.

TEST II. Innovative Selection and Cost Estimation

Instruction: Pick ingredients from the given BOX MARKET for your innovative dessert. Given the price of
each ingredient, make sure that the cost of your dish must not be lower than 200 Pesos and/or higher than 250
pesos. You are not required to state the procedure of your dish; however, make the title of your dish relevant for
an ease understanding of your innovative product. e.g. “Buko Lemon with Ice Toppings”.

Rubrics:
Dish Title: 5 pts.
Creative Selection of Ingredients: 10 pts.
15 pts.
 BOX MARKET
Ingredients PRICE(peso) Ingredients Price Ingredients Price
Grahams Biscuit 33/ per box Banana 24/ per Vinegar 7/ sachet
Ketchup sachet
Condensed Milk 38/ per can salt 0.00 White sugar 36/ kilo
Evaporated Milk 36/ per can water 0.00 Brown sugar 30 /kilo
All Purpose Cream 48/ per sachet Gulaman 15/per sachet Confectioner 46/kilo
Cheese 57/ per sachet Softdrinks 12/per bottle Flour 24/per kilo
Buko 6/per pcs. Apple 15/per pcs. Butter 120/ bar
Elbow 78/ per box Pineapple 25/per pcs. Free Free

Recipe Title:__________________________________________
QUANTITY PRICE:
INGREDIENTS:
Example: Brown Sugar ( 30 per kilo) ½ kilo 15.00
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“Two important words that we need to ponder; CHANGE & ACCEPT,

CHANGE the things that you cannot ACCEPT and ACCEPT the things that you cannot CHANGE”

God bless you!!!

Prepared by: Checked by: Approved by:

Mr.John Philip P. Aballe Mr. Niño R. Nacua, LPT S. Ma. Yolanda D. Capiña, RVM
Grade 9 Cookery Teacher Subject Area In-Charge (STMC) School Principal