Republic of the Philippines

Department of Education
REGION VII, CENTRAL VISAYAS
SCHOOLS DIVISION OF SIQUIJOR

ASSESSMENT TOOL IN TECHNOLOGY AND LIVELIHOOD EDUC.

(Cookery 9)
Fourth Quarter

Name:_______________________________ Grade & Sec.:____________

School: _____________________________ Teacher:________________

Directions: Read the following questions carefully and choose the letter
that best describes the statement. Write the letter of your
answer in your answer sheet.
1. Using the right and efficient tools/equipment for the right job is necessary to produce
a good quality product. Which of the following tools is used for whipping eggs or
butter, and for blending gravies, sauces and soups?
A. Grater
B. Whisks
C. Spatula
D. Scraper

2. Storing is one of the most important activities after preparation. Which of the following

is the purpose of storing dessert?

A. Soften food tissues .
B. Increase its volume.
C. Improve the palatability.
D. Enhance freshness and quality.

3. Dessert balances out a meal and gives “closure” to the meal. Which of the following
is considered the simplest dessert?
A. Custard
B. Fruits
C. Gelatin
D. Puddings

4. The freshness of an ingredient plays an important role to a produce good quality

product. What Simple mixture of flour and water is used to make crepes and
pancakes?
A. Batter
B. Cream
C. Gelatin
D. Nuts

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5. Desserts offer a convenient opportunity to incorporate more fruit into your diet. Fruit
dessert considered the simplest dessert and one of the best because they are
nutritious, appetizing and easy to prepare and serve. Which of the following is a
characteristic of fruit dessert?

A. clean washed appearance

B. smooth frozen mixture of milk
C. translucent, colorless, flavorless food
D. contains milk and cream and sometimes egg white
6. Gelatin is a translucent, colorless, flavorless food ingredient, derived from collagen
taken from animal body parts. What will happen to the gelatin when added with
moisture?
A. It will become brittle
B. It will become gummy
C. It will melt and mixed with the moisture
D. It will dissolve and absorb all the moisture and flow
7. Which of the following ingredients are available whole, chopped or ground, roasted or

caramelized which are an important part of dessert cookery as they provide flavour
for creams and ice creams?
A. Batter
B. Cream
C. Gelatin
D. Nuts

For Items 8 – 13. Everyone should be familiar with the different ingredients used
in preparing desserts. Choosing the right amount of ingredient is necessary to produce
a good quality product.

8. Which ingredient is melted to easily blend into fillings and batters than can be poured
over desserts such as puddings and when melted and cooled it can be shaped and
moulded into many attractive decorations?
A. Chocolate
B. Cream
C. Fruits
D. Sugar

9. What is the common element for all desserts that serves as sweeteners?
A. Cream
B. Chocolate
C. Fruits
D. Sugar

10. Which of the following is the basis for jellies and is also used to set creams and
mousses?
A. Cream
B. Fruits
C. Gelatin
D. Sugar

11. Which types of chocolate are more difficult to work with in preparing desserts?
A. Milk and White chocolate
B. Bitter sweet and Semi sweet
C. Milk and Bitter Sweet chocolate

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 D. White and Semi-Sweet Chocolate
12. Which of the following is used mostly for dusting the tops of desserts?
A. Gelatin
B. Egg yolk
C. Chocolate
D. Icing sugar

13. Which of the following is used in preparing meringues?

A. Egg yolks
B. Egg whites
C. Whip cream
D. Evaporated milk

14. Batter is simple mixture of flour and water used to make crepes and pancakes.
How to reduce the elasticity of a batter so that it flows more freely over the pan?
A. Batter is often rested in the chiller after it is made.
B. Batter is often rested in the freezer after it is made.
C. Batter is often rested in the refrigerator after it is made.
D. Batter is often rested at room temperature after it is made.

15. Sarah was asked by her mother to help in preparing meringue. What will happen if
egg whites have not been cleanly divided and contain traces of yolk?
A. They will whip up to satisfactory foam.
B. They will not whip up to satisfactory foam.
C. They will whisk up better and incorporate more air.
D. They will whisk up better and mix well with other ingredients.

16. Sauces can give an entirely different appearance, flavor, color, and moisture to
desserts. Which of these sauces is best for a simple dessert?
A. Cold
B. Rich
C. Light
D. Hot fudge

17. There are many factors that affect the overall appearance and taste of the food.
What do you call to a flavored liquid blend of ingredients that adds flavor and
enhances the appearance of the food?
A. Appetizer
B. Dessert
C. Sauce
D. Stock

For Items 18 -22. Accompaniments, Garnishes and Decorations for Desserts

should be an integral part of how you build your recipe.

18. Which of the following is a delightful contrast to a cold cornstarch pudding or vanilla
ice cream?
A. Hot fudge
B. Hot sauce
C. Rich sauce
D. Light sauce

19. What do you call to a Flavored simple syrup use to moisten cakes?
A. Custards
B. Pastry Cream
C. Dessert Syrup
D. Cream Anglaise
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20. What do you call to a stirred vanilla custard sauce; consist of milk, sugar, egg yolks
and vanilla stirred over low heat until lightly thickened?
A. Custards
B. Pastry Cream
C. Dessert Syrup
D. Cream Anglaise

21. Which of the following Consist of milk, sugar, eggs and flavorings?
A. Custards
B. Pastry Cream
C. Dessert Syrup
D. Cream Anglaise

22. Which of the following accompaniments of a dessert that contains starch as well as
eggs, resulting in a much thicker and more stable product?
A. Custards
B. Pastry Cream
C. Dessert Syrup
D. Cream Anglaise

23. It is important to store food in appropriate temperature to maintain its quality. How to

store sauce made with starches that contain egg, milk, cream and other dairy
products?
A. Sauces should be kept in airtight containers and stored in a cool dry place
away from moisture, oxygen, light and pests.
B. Sauces should be kept in an open container and stored in a cool dry place
away from moisture, oxygen, light and pests.
C. These products should be stored in the oven and never left to stand at room
temperature too long.
D. C. These products should be stored in the freezer and never left to stand at
room temperature too long.

24. Helen wants to prepare Strawberry Sauce, she follows the following procedures
1. Combine the sugar and cornstarch.
2. Stir in the crushed fruit.
3. Bring to a boil and stir constantly. Cook until clear.
4. Remove from fire. Add lemon juice and serve hot or cold.
5. This sauce may be stored in a covered jar and placed in the refrigerator.
Is her procedure correct? Why?
A. No, because you have to you have to stir in the crushed fruit first before
combining the sugar and cornstarch.
B. No, because strawberry sauce should not be stored in the refrigerator.
C. Yes, because she uses the correct ingredients.
D. Yes, because she follows the correct procedure in preparing Strawberry
Sauce.

25. Presentation of the finished product is the most important part of the production
process. Which of the following garnishes that add wow factor to your dessert?
A. Icing garnish
B. Flower garnish
C. Cucumber garnish
D. Chocolate garnish

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26. Sauce is a flavoured liquid blend of ingredients that adds flavor and enhances the
appearance of the food. Which of the following sauces is suited to a simple dessert?
A. Cold sauce
B. Rich sauce
C. Light sauce
D. Hot fudge sauce

For Items 27 – 28. As many desserts contain egg and dairy products, they
present a potential health hazard if not stored properly.

27. Which of the following sanitary Practices is used in Storing Desserts?

A. Prepare food even when you are ill.
B. Wash utensils and equipment once a week.
C. Store foods and ingredients only when needed.
D. Handle the food properly to prevent spoilage and contamination.

28. Which of the following sanitary practices is True in storing desserts?

A. Store food even when you are ill.
B. Safeguard the food after consumption.
C. Store foods and ingredients anywhere.
D. Wash utensils and equipment thoroughly.

29. Maria decided to prepare gelatin dessert for her birthday. In preparing Gelatin
dessert, which of the following is the next step after boil sugar and gulaman in two
cups water?
A. Put in a cool place to jell.
B. Remove from fire, strain through a sieve.
C. Add milk and put half of the mixture in a wet mold.
D. When partly jelled, arrange fruits in mold and pour the remaining gulaman

30. It is important to store dessert in appropriate temperature to maintain its quality,

taste, appearance and texture. Which of the following is an important thing to
consider when storing and transporting food?
A. The movement of workers.
B. The pricing of goods and services.
C. The hazards of loading and unloading.
D. The design and building design of warehouse.

31. Using the right and efficient tools/equipment for the right job is necessary to produce

a good quality product. How will you combine egg yolks and sugar in preparing
vanilla custard sauce?
A. Whip the mixture as soon as the sugar is added.
B. Combine the two ingredients and set for a while before mixing.
C. Let the sugar and egg yolks stand together for one minute.
D. Beat the egg yolks and set for an hour before adding sugar.

32. Eating dessert is an opportunity to experience different flavors and textures that you
cannot get in other foods like vegetables, meats, and fruits. How will you know that
pudding is of good quality?
A. It is well-blended and has firmness of shape.
B. It has no accompanying sauce to add interest.
C. It has an unpleasing appearance and with excellent consistency.
D. It has foul odor and an unpleasing appearance and with excellent consistency.

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33. Lina wants to prepare Maja Blanca, she follows the following procedures
1. Add 2 cups sugar and cook in a saucepan.
2. Pound or put through a food processor.
3. Strain and squeeze through cheesecloth.
4. Mix with coconut cream and cornstarch
5. Scrape corn kernels from the cob.
Is her procedure correct? Why?

A. No, because you have to mix the coconut cream and cornstarch first.
B. Yes, because she adds 2 cups of sugar first and cook in a saucepan.
C. Yes, because she follows the correct procedure in preparing maja blanca.
D. No, because she should scrape corn kernels from the cob before putting
through a food processor.

34. The grade 9 students were asked to prepare baked custard by their Cookery
teacher. Jean handed in her output to the teacher. The following characteristics
were observed by the teachers.
 firmness of shape
 smooth, tender texture
 rich and creamy consistency
 excellent flavor

Will she receive a perfect score for her output? Why?

A. No, because the characteristics observed by the teacher were for the soft
custard
B. Yes, because all the characteristics of soft custard were observed by the
teacher.
C. Yes, because all the characteristics of baked custard were observed by the
teacher.
D. No, because not all the characteristics of baked custard were observed by the
teacher.

35. Food needs to be in good condition until it is sold and consumed. In storing
ingredients, you should apply FIFO. FIFO stands for?
A. Fit In Fit Out
B. Fan In Fan On
C. First In First Out
D. First In Fight Out

36. Desserts should turn heads in the dining room. Which of the following guidelines
should be practiced in plating dessert?
A. Crowd the plate.
B. Use monotype of plate.
C. Layer flavors and texture.
D. Making garnishes inedible.

For Items 37 – 38. Disinfection does not necessarily kill all microorganisms,
especially non-resistant bacterial spores while sterilization is an extreme physical or
chemical process that kills all types of life.

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37. How to avoid cross contamination or to prevent outbreak of food incidents?
A. Pest control and waste disposal should be done monthly.
B. Food handlers should not maintain a high standard of personal hygiene.
C. Food preparation areas, facilities, equipment and all food contact surfaces
should be sanitized once a month.
D. As a pre-requisite, good personal and environmental hygiene during all
preparation and handling processes are essential.
38. Which of the following is the best practice to avoid potential hazards and their
control measures in sweet food production like fruits?
A. Cut fruit should be stored in baskets to maintain its freshness
B. Cut fruit should be stored in containers and covered by lids or cling wrap.
C. Cut fruits should be stored at rooms’ temperature to prevent bacterial growth.
D. Cut fruits should be stored in containers inside the freezer to maintain its
freshness.

39. Prolonged storage of sweet foods under room temperature favours the growth of
microorganisms which increases food safety risk. Which of the following is the best
practice in storing sauce?
A. Keep the sauce in open containers and stored in a cool dry place away from
moisture, oxygen, light and pests.
B. Keep the sauce in an airtight containers and stored anywhere in the room
C. Keep the sauce in airtight containers and stored in a cool dry place away from
moisture, oxygen, light and pests.
D. Never keep the sauce in airtight containers and stored in a cool dry place
away from moisture, oxygen, light and pests.

40. Personal hygiene means keeping oneself clean to avoid transfer of harmful bacteria
especially in food preparation. Which of the following the vital step to remove dirt
and reduce potential surface contamination on fruit preparation?
A. Creaming
B. Garnishing
C. Mixing
D. Washing

41. Sweet foods are generally prepared in advance and do not require reheating before
consumption. What will happen to sweet foods if stored for a long period of time at
room temperature?
A. It to minimize the risks associated with the hazards.
B. It enhances food safety and prevents foodborne diseases,
C. It favors the growth of microorganisms which increases food safety risk.
D. It favors and prevents the growth of microorganisms which increases food
safety risk.

42. Joy prepared custards. These products are made of milk and cream. Which of the
following is the BEST way Joy should do in order to preserve and store the
custards?
A. Keep in the oven with 350 degrees’ temperature.
B. Store in a container uncover at room temperature.
C. Keep in the refrigerator until the last possible moment of consumption.
D. Keep in the freezer until the last possible moment of consumption of your
custard.

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43. Accompaniments, Garnishes and Decorations for Desserts should be an integral
part of how you build your recipe. Which of the following is used as a cake and
pastry fillings for cream pies and pudding?
A. Custard
B. Pastry Cream
C. Dessert Syrup
D. Cream Anglaise

44. Presentation of the finished product is the most important part of the production
process. Which of the following can be used as garnishing in dessert?
A. Fish
B. Flower
C. Stale bread
D. Chocolate

45. In plating and presenting food, which among the following statement is related to
texture?
A. Enhances plate presentation.
B. Adds visual interest to the food.
C. Serves as frame of the presentation.
D. Plays important part in plate presentation.

46. Storage procedures and proper storage conditions vary depending on the contents
and the composition of the different elements used in preparing foods. How do you
store cold desserts?
A. Cold desserts must be placed in an open container before storing in the cool
room.
B. Cold desserts must be covered with plastic or placed in lidded containers
before storing in the freezer.
C. Cold desserts must be covered with paper or paper towel before storing in the
cool room.
D. Cold desserts must be covered with plastic or placed in lidded containers
before storing in the cool room.

47. Protecting food products can be done through the use of packaging. Which of the
following is a function of packaging?
A. Encourage losses.
B. Persuade the consumer not to purchase the food.
C. Help the customers to forget the food and instruct them how to use it correctly.
D. Provide a barrier against dirt and other contaminants thus keeping the product

clean.

48. The safety of our food is everybody’s concern. Which of the following is one the
advantages of using glass as packaging materials?
A. React with food.
B. Protects the food from crushing and bruising.
C. Does not resist to moisture, gases, odors and microorganisms.
D. It is easy to fracture, scratch and break if heated or cooled too quickly.

Writers:

Jesha B. Tiguman- Ponong High School

Jojie T. Lomoljo- Basac National High School
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