Republic of the Philippines

D epartment of Education
Caraga Region
MIDTERM EXAMINATION IN TLE 9- COOKERY
SCHOOLS DIVISION OF SURIGAO DEL SUR
4TH QUARTER

I. MULTIPLE CHOICE. Choose the letter of 12. The following are thickening agents used in the
the correct answer. preparation of sauce, EXCEPT
a. baking powder c. cream
1. Which of the following is a frozen dessert? b. cornstarch d. egg
a. Ice buko c. cup cake
b. Ube Gelatin d. mango float 13.Which of the following is considered the simplest
dessert?
2. The following are characteristics of good a. custard b. fruits c. gelatin d. puddings
fruit desserts, which of the following is
NOT? 14. Which of the following tools is used for whipping
a. appetizing aroma eggs or butter, and for blending gravies, sauces and soups?
b. slightly chilled a. grater b. spatula c. whisks d. scraper
c. Simple
d. soft texture 15. Which of the following cannot be used as garnishing
in dessert?
3. What type of dessert that is simple to prepare a. fruit b. nut c. chocolate d. flower
and vary with sauces?
a. Ice cream c. puddings 16. Which of the following guidelines should not be
b. Custard d. gelatin practiced in plating dessert?
a. Layer flavors and texture
4. Which of the following reason why we eat b. Make garnishes edible
dessert after eating? c. Don’t crowd the plate
a. Dessert balances out a meal d. Use monotype plate
b. We feel satisfied
c. So that we will be more happy 17. Which of the following sanitary practices is not true in
d. It represent how sweet we are as a storing desserts?
person a. Wash utensils and equipment thoroughly
b. Keep away from food when you are ill
5. You plan to make a fruit shake for your
c. Store foods and ingredients in a dry place
visitors. What equipment you will use to
d. Safeguard the food during distribution
make a fruit shake?
a. Oven c. Blender
18. Which of the following tools is used for measuring small
b. electric mixer d. refrigerator
quantity of ingredients like salt, baking powder and others?
a. measuring cup c. funnels
6. What mixing method is applicable in making
b. measuring spoon d. spatula
bread?
a. Whisking c. cut and fold
19. Which of the following tools and equipment is used to
b. creaming d. kneading
chop, blend, mix, whip, puree, grate, and liquefy foods?
7. What activity that is an art of cooking food? a. blender c. grater
a. Bakery c. Carpentry b. mixer d. range
b. Cookery d. embroidery 20. What dessert ingredient provides the basis for many
desserts, with very little effort needed to make an attractive
8. Which of the following is an example of leavening colourful display?
agent? a. fruit b. gelatin c. sugar d. egg white
a. Margarine c. yeast
b. flour d. vanilla 21. Which dessert sauce includes such products as chocolate
sauce and caramel sauce?
9. Which of the following storing technique subjecs food a. custard sauce c. syrup
to temperature (40C or 400F) ? b. fruit sauce d. hot fudge
a. Refrigeration c. cold storage
b. chilling d. packaging material 22. It is a type of sugar commonly used in hot sauce as it
produces a lovely rich caramel flavour.
a. confectioner’s b. granulated c. castor d. brown
10. An ingredient mostly needed in making custard.
a. egg white c. gelatin 23. A type of chocolate that is difficult to work with in
b. egg yolk d. chocolate making desserts.
a. semi-sweet c. bitter-sweet
11. Which of these sauce is best for a simple dessert? b. milk chocolate d . dark choco
a. cold b. light c. hot fudge d. rich
 Republic of the Philippines
D epartment of Education
Caraga Region
MIDTERM EXAMINATION IN TLE 9- COOKERY
SCHOOLS DIVISION OF SURIGAO DEL SUR
4TH QUARTER

24. This simple mixture of flour and water is used to make 3.____________________ 4.______________
crepes and pancakes.
a. batter c. egg yolks
b. cream d. chocolates

25. It is the basis for jellies.

a. cream b. egg white c. gelatin d. sugar

II. Choose the correct answer inside the box

that best describes the statement.
5. _______________ 6.___________
Mise’en place batter spatula peeler

kitchen knife butcher knife dessert sauce

salad leche flan hot fudge light sauce hot sauce

rich sauce tomato sauce

1. This is used to level off ingredient when

measuring and to spread frostings.
__________________
2. This is often referred to as cook’s or chef’s
knife. This is used for peeling and slicing of
vegetables. _______________ 7.__________________
3. This is a French term which means setting 8._______________
everything in place and organizing all the
materials and ingredients before preparing
food._________________
4. This simple mixture of flour and water is used to make
crepes and pancakes. _______________
5. A delightful contrast to a cold cornstarch
pudding or vanilla ice cream_______________
6. The sweet coarse eaten at the end of the
meal._____________________
7. It is made just before to be used._________
8. Well suited to a simple
dessert.____________
9.___________________ 10. _____________
9. Suited to a rich dessert. _____________
10. A flavored liquid blend of ingredients that
adds flavor and enhances the appearance of the
food.______________

III. Direction: Identify the different

kitchen tools and equipment in
preparing desserts.

1. _______________ 2._________________
 Republic of the Philippines
D epartment of Education
Caraga Region
MIDTERM EXAMINATION IN TLE 9- COOKERY
SCHOOLS DIVISION OF SURIGAO DEL SUR
4TH QUARTER

Prepared by:
JAQUELINE B. BUENAFLOR
TLE TEACHER

II.

Direction: Write TRUE if the statement is correct and

FALSE if it is incorrect.

1. The purpose of storing dessert is to enhance

freshness and quality.
IV. TRUE/FALSE
Direction: Write True if the 2. Any dessert that is not required for immediate
statement is correct and False if it is consumption must be heated rapidly and stored in the
not. cool room until required

1. Airtight container is enough in a proper
storage of sauces.
2. In preparing sweet sauces immediately cool
the sauce by setting the pan or bowl in ice
water.
3. Food made with starches that contain egg,
milk, cream and other dairy products are
prone to bacterial contamination.
4. Sauces never left to stand at room temperature even
for a while because it will contaminate bacteria.
5. Nuts are important ingredient of dessert as
they provide flavour for creams and ice
creams.
3. Handle the food properly to aggravate spoilage and
contamination.
4. If you plan to keep a pre-prepared dessert hot until
service, make sure that the temperature of the food is
over 65ºC.
5. Glass container is packaging material for storing
desserts.
III.
A. Kinds of sauces (1-5)
B. 6 thickening agents (6-11)
C. 3 categories of sweet sauces (12-14)
D. 6 kitchen tools/utensils (15-20)
E. 5 kitchen equipment used in dessert (21-25)

Good luck!!!!!
 Republic of the Philippines
D epartment of Education
Caraga Region
MIDTERM EXAMINATION IN TLE 9- COOKERY
SCHOOLS DIVISION OF SURIGAO DEL SUR
4TH QUARTER

III. CROSSWORD PUZZLE Directions: Find the word/s

that relates to the lesson inside the table