Republic of the Philippines

Department of Education
Region I
Schools Division Office I Pangasinan
URBIZTONDO INTEGRATED SCHOOL
S.Y. 2019-2020
TLE ASSESSMENT 4TH QUARTER

Pangalan: ______________________________ Baitang: 9-LAF Score: _______________

Guro: LEA A. FLOR 2nd ASSESSMENT

A. Directions: Read the questions below and choose the correct answer in
each number by writing on the space provided below.

____1. The following are thickening agents used in the preparation of sauce,
except
a. baking powder b. cornstarch c. cream d. flour
____2. Which of the following is a simple mixture of flour and water.
a. sugar b. batter c. egg yolks d. egg whites
____3. Which of the following cannot be used as garnishing in dessert?
a. fruit b. nut c. chocolate d. flower
____4. This ingredient may be pureed, baked, or poached and can be used for
pies, soufflés and puddings.
a. egg whites b. egg yolks c. fruit d. gelatin
____5. The common element linking virtually all desserts.
a. sugar b. batter c. egg yolks d. egg whites
____6. This may be melted to easily blend into fillings and batters.
a. chocolate b. baking powder c. cornstarch d. flour
____7. This ingredient is used as decoration or accompaniment for both cold
and hot desserts.
a. baking powder b. cornstarch c. cream d. flour
____8. It is used to set many cold molded desserts.
a. egg whites b. egg yolks c. fruit d. gelatin
____9. When raw egg ____ are beaten, air is trapped in the mixture in the form
of bubbles.
a. egg whites b. egg yolks c. fruit d. gelatin
___10. Egg _____ may be mixed with flavorings, sugar and cream or milk to
make custard.
a. egg whites b. egg yolks c. fruit d. gelatin

B. Directions: Write True or False in your notebook.

______1. Dessert balances out a meal.

______2. Dessert is not considered as "fattening."
______3. Eating dessert will transport you back to your childhood days.
______4. Desserts are designed for romance.
______5. A good fruit dessert should be frozen.
C. Directions: Look for the words in the puzzle that are related to ingredients
for desserts.

G M K Y F A E G B

O E G G W H I T E

N P L P Z Q E C K

H K B A T T E R G

E R N U T S T E A

B W E B M I T A N

S Q X U C J N M C

P A Z R I N G E V
1._______________________

2. _______________________

3. _______________________

4. _______________________

5. _______________________

D. Directions: Match the word in Column A with its description in Column B.

Write the letter of the correct answer in a separate sheet of paper.

Column A Column B

____ 1. cream a. used to set many cold molded desserts.

____ 2. castor sugar b. It is best for meringues and some cakes

____ 3. brown sugar
____ 4. confectioner’s
sugar
____ 5. gelatin
because it dissolves more easily.
c. It is commonly used in hot sauce as it
produces a lovely rich caramel flavor.
d. A sugar or icing sugar which is used mostly
for dusting the tops of desserts
e. often used as a decoration or accompaniment
for both cold and hot desserts.