Republic of the Philippines

Department of Education
Region VI – WESTERN VISAYAS
SCHOOLS DIVISION OF GUIMARAS
AGSANAYAN NATIONAL HIGH SCHOOL
___________________________________________________AGSANAYAN, BUENAVISTA, GUIMARAS____________________________________________________
DATE:

Cookery 9
4th Quarter

Test I. Identify the ingredients being described in the following items. Write your answers in a 1 whole sheet of pad
paper.

1. Simple mixture of flour and water is used to make crepes and pancakes. It is also used to coat fruit for fritters.

2. These ingredients are available whole, chopped or ground, roasted or caramelized. They are an important part
of dessert cookery as they provide flavour for creams and ice creams.

3. Melted to easily blend into fillings and batters. It can also be poured over desserts such as puddings. When
melted and cooled it can be shaped and moulded into many attractive decorations.

4. The common element for all desserts. It may be used to sprinkle over fruit, beaten into egg yolks for custard or
into whites for a meringue. It serves as sweeteners.

5. This is used to set many cold moulded desserts. It is the basis for jellies and is also used to set creams,
mousses and glazes.

Test II. Read the following questions carefully and choose the letter of the correct answer.
1. A flavored liquid blend of ingredients that adds flavor and enhances the appearance of food.
A. Appetizer B. Sauce C. Dessert D. Stock
2. Which of the following sauces is suited to a simple dessert?
A. cold sauce C. light sauce
B. hot fudge sauce D. rich sauce
3. This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.
A. Hot fudge C. Rich sauce
B. Hot sauce D. Light sauce
4. The following are thickening agents for sauce, EXCEPT
A. baking powder C. Cream
B. cornstarch D. flour
5. Which of the following containers is used to store sauces?
A. airtight jar C. Medium-sized bowl
B. Plastic bottle D. Small plastic bag

Direction: In a short bond paper, write one dessert recipe. (Dessert name, tools and equipment needed, ingredients and procedure)

Prepared by: Checked by: Noted by:

JOSEPHINE G. GALFO ALEX JOE J. GALAS SHERRY T. TELLERMO, Ph.D.

Subject Teacher Head Teacher II PRINCIPAL I