1. This are small handled tools used for food preparation.

a. Kitchen Materials c. Kitchen Tools

b. Kitchen Equipment d. Kitchen Kit
2. It is a type of knife used to prepare salad greens, vegetables, and fruits.
a. Citrus Knife c. Paring Knife
b. Fruit and Salad Knife d. Kitchen’s Knives
3. It is a type of knife used to core, peel, and section fruits and vegetables.
a. Citrus Knife c. Paring Knife
b. Fruit and Salad Knife d. Kitchen’s Knives
4. It is a kitchen tool that is used to shave bits or strands from the outer layer of covering.
a. Zester c. Grater
b. Juicer d. Blender
5. This is a glass, metal, or ceramic utensil for removing the juice from citrus fruits sometimes
called a reamer.
a. Zester c. Food Processor
b. Juicer d. Blender
6. It is used for blending, mixing, and whipping eggs or batter, and for blending gravies, sauces, and
soups.
a. Scraper c. Blender
b. Electric Mixer d. Whisk
7. This is a handheld tool that can be used in place of a wire whisk or electric mixer.
a. Electric Mixer c. Rotary Eggbeater
b. Whisks d. Scraper
8. What is NOT characteristic of Fruits?
a. Appetizing aroma c. Clean washed appearance
b. Slightly chilled d. Sweet and simple
9. It is a dessert consisting of a creamy filling usually containing cheese baked in a pastry or
pressed-crumb shell.
a. Cheese c. Gelatin
b. Custard d. Pudding
10. It is a dessert or sweet sauce made with milk, eggs, and sugar.
a. Cheese c. Gelatin
b. Custard d. Pudding
11. It is a sweetened milk or cream-based mixture, thickened with a gelatinized starch (usually
cornstarch or flour) that is cooked on the stove.
a. Pastries c. Bake Desserts
b. Fruit Cobblers d. Pudding
12. Which is NOT characteristics of Baked Desserts?
a. A good quality cake should be moist but not too wet
b. Has a consistent color all through the cake
c. Has no slight burning odor
d. Sweet and creamy
13. They take the form of light and flaky bread with an airy texture or unleavened dough with high
fat content.
 a. Pastries c. Fruit Cobblers
b. Custard d. Pudding
14. _________ is a French Term for Zabaglione which means is made of beating egg yolks with a
liquid over simmering water until thickened and increase in volume.
a. Sabayan c. Sabayon
b. Sabayun d. Sabayyon
15. It can be used in making smoothies. It has flavonoids that protects blood vessels and reduces
blood pressure.
a. Nuts c. Tofu
b. Soy Milk d. Yoghurt
16. A dessert made of _____ is a good choice because it contains calcium, niacin, folate and other
minerals which are good for your health.
a. Nuts c. Tofu
b. Soy Milk d. Yoghurt
17. ________ is a simple mixture of flour and water is used to make crepes and pancakes. Batter is
also used to coat fruit for fritters.
a. Batter c. Cream
b. Gelatin d. Yoghurt
18. ________ is used to set many cold molded desserts. It is the basis for jellies and is also used to
set creams and mousses.
a. Batter c. Cream
b. Gelatin d. Yoghurt
19. _______ Sugar is best for meringues and some cakes because it dissolves more easily.
a. White c. Brown
b. Red d. Castor
20. It is a liquid which meat, fish bones or vegetables have been simmered for a long time.
a. Stock c. Milk
b. Juice d. Water
21. It is a white liquid secreted from animals such as cows, sheep and goats.
a. Stock c. Milk
b. Juice d. Water
22. It is a liquid that can be obtained from a fruit.
a. Stock c. Milk
b. Juice d. Water
23. Which is NOT purpose of sauce?
a. Add Flavors c. Add Moisture
b. Adjust Texture d. Adjust Taste
24. Which is TRUE Guidelines in preparing Vanilla Custard Sauce.
a. When combining the egg yolks and sugar, whip the mixture as soon as the sugar is added.
Letting the sugar and egg yolks stand together without mixing creates lumps.
b. A and C is correct
c. Place bowl with egg mixture in a pan of simmering water and stir constantly to prevent
curdling.
d. None of the above
25. Which is NOT Workplace Sanitary Procedures?
a. Wash hands before food preparation, after sneezing, coughing, using the rest room, and
touching the face or hair.
b. Check temperature in the refrigerator and freezer periodically. The freezer should be at 0°,
or below, refrigerator at 50
c. Refrigerate desserts made with dairy products° F.
d. Use freezer wrap. Wrap meat loosely for refrigerator storage. Leftovers should be stored
using tight covers.
26. It is a sauce made with egg yolks, sugar and milk and/or cream flavored with vanilla.
a. Fruit Puree c. Syrup
b. Custard Sauce d. Vanilla
27. It is a fruit that is cooked, ground, pressed, blended or sieved until it reached the consistency of
creamy paste or liquid.
a. Fruit Puree c. Syrup
b. Custard Sauce d. Vanilla
28. It is a liquefied form of sugar that is commonly used to sweeten cocktails, iced tea and other
cold drinks.
a. Fruit Puree c. Syrup
b. Custard Sauce d. Vanilla
29. It is an important task by a chef just like Picasso did in his blank canvas.
a. Plating Dessert c. Round Plate
b. Garnishes and decorations d. Spanish Decoration
30. It can enhance your plate presentation.
a. Plating Dessert c. Round Plate
b. Garnishes and Decorations d. Spanish Decoration
31. Which is TRUE in Techniques in Plating Desserts.
a. Garnish is the first component of a plated dessert yet give an important impact to the
presentation.
b. A and C is correct
c. The main item of a plated dessert is the actual dessert itself.
d. None of the above
32. Which in the statement is TRUE in Guidelines Plating Dessert
a. Everything in the plate must be edible even the garnish.
b. Be sure to play without color and flavors.
c. A and B is correct
d. None of the above
33. Hot and cold are always pleasing to the plate if frozen elements are combined with a warm
sauce.
a. Temperature c. Texture
b. Color d. Cleanliness
34. - Food should be contained within the rim of the plate, yet it should not be crowded in the
center.
a. Temperature c. Texture
b. Color d. Cleanliness
35. Spice-up plated desserts with a nice blend of color without going too over the top is an
important factor in plating and presenting desserts.
a. Temperature c. Texture
b. Color d. Cleanliness
36. Which is NOT Techniques in Plating Dessert
a. Soft desserts cannot be garnished using crunch components.
b. Never decorate a plate with something inedible.
c. Ensure the garnish complements and enhances the dish
d. Choose garnishes that are appropriate in size.
37. It is important to enhance freshness and quality dessert.
a. Storage c. Storring
b. Storing d. Storaging
38. Which is TRUE in General Sanitary Practices in Storing Desserts?
a. Make sure that the package is not free of any debris.
b. Cleaning and sanitizing worktables after every week.
c. Avoid handling foods when you’re ill.
d. None of the above
39. This is a type of adhesive purposed for general sealing, wrapping, enclosing and bundling to
prepare items for storage
a. Adhesive Tape c. Packaging Tape
b. Duct Tape d. Electrical Tape
40. This is used to hold food at room temperature, in the refrigerator, or in the freezer.
a. Plastic container c. Glass Bottle
b. Box d. Jar
41. The most common type of leaves used in food packaging are the banana leaves and the
cornhusks.
a. Leaves c. Cotton
b. Plastic d. Metal
42. The most common type of packaging material used around the world but basically the hardest
type to dispose.
a. Leaves c. Cotton
b. Plastic d. Metal
43. This packaging material is appropriate for canned foods such as sardines, corned beefs, tuna and
other canned goods.
a. Leaves c. Cotton
b. Plastic d. Metal
44. Calico is inexpensive, strong, and plain and closely woven that is a good wrapper for flour,
grains, legumes, coffee beans and powdered and granulated sugar.
a. Leaves c. Cotton
b. Plastic d. Metal
45. It is an expensive packaging material highly absorptive and easy torn.
a. Wood c. Paper
b. Plastic d. Cotton
46. It offers good protection, good stacking, characteristic and strength.
 a. Wood c. Paper
b. Plastic d. Cotton
47. Which statement is TRUE in Safety Procedures in Packaging Foods?
a. Label food appropriately at the same time of packaging.
b. Clean and sanitize the food packaging area; maintain food packaging machinery with food
grade lubricants and make sure these are contaminated.
c. Use clean and contaminated packaging materials that are suitable for the food. Follow the
manufacturer’s instructions for use.
d. All of the above
48. This is one of the oldest and most common methods of food packaging in homes is the use of
home canning.
a. Home Canned Goods
b. Freezing Food
c. Canned Goods
d. None of the above
49. This is one of the innovative methods of commercial food packaging is foil wrapping.
a. Home Canned Goods
b. Freezing Food
c. Canned Goods
d. None of the above
50. Which is NOT Method of Food Packaging
a. Home Canned Goods
b. Freezing Food
c. Canned Goods
d. None of the Above