Republic of the Philippines

Department of Education
Schools Division of Iloilo
CARVASANA NATIONAL HIGH SCHOOL
Carvasana , Calinog, Iloilo

Fourth Quarter Exam in COOKERY 9

School Year 2022-2023

Name: _______________________________________Grade & Section: _____________Date: _________

Direction: Read each item carefully. Choose the LETTER of the correct answer. Write your answer on the
space provided before the number.
______1. Which of the following tools is used for measuring small quantity of ingredients like salt, baking
powder and others?
A. measuring cup B. measuring spoon C. funnels D. spatula
______2. Which of the following tools is used for whipping eggs or butter, and for blending gravies, sauces
and soups?
A. grater B. spatula C. whisks D. scraper
______3. Which of the following cannot be used as garnishing in dessert?
A. fruit B. nuts C. chocolate D. flower
______4. Which of the following guidelines should not be practiced in plating dessert?
A. layer flavors and texture C. don’t crowd the plate
B. make garnishes edible D. use monotype plate

Which of the following sanitary

practices is not true in storing desserts?
a. Wash utensils and equipment
thoroughly c. Store foods and
ingredients in a dry place
b. Keep away from food when you are
ill d. Safeguard the food during
distribution
15. In plating and presenting food,
which among the following statement
is related to texture?
a. Enhances plate presentation c. Adds
visual interest to the food
b. Plays important part in plate
presentation d. Serves as frame of the
presentatio
______5.
______6. In plating and presenting food, which among the following statements is related to texture?
A. Enhances plate presentation C. Adds visual interest to the food
B. Plays important part in plate presentation D. Serves as frame of the presentation
______7. It is another excellent dessert that is ready to serve. It is made in all parts of the world from a
variety of milks from cow, goat and sheep.
A. Fruits B. Cheese C. Meat D. Flour
______8. Desserts containing uncooked eggs should be handle with _____, as raw egg is a medium in
which dangerous bacteria such as salmonella can thrive.
A. extreme care B. less care C. tender D. none of these
______9. These are easily prepared, economical and vary in many ways and usually sold in powdered form.
A. Gelatin dessert B. Fruits C. Cheese D. Custard
______10. A smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.
A. Sherbet Ices B. Frozen Mousses C. Ice cream D. Frozen fruit
______11. These are not fruit pies. They have depth of two or three inches and topped with biscuit
dough rather than being made with pie crust. They may be served either hot or cold.
A.Gelatin dessert B. Cheese C. Ice cream D. Fruit cobblers
______12. A simple mixture of flour and water.
A. Batter B. Butter C. Dough D. Icing
______13. The common element linking virtually in all dessert.
A. Sugar B. Water C. Flour D. Honey
______14. This ingredient is often used as a decoration or accompaniment for both cold and hot
desserts but may also be used as one of the recipe ingredients.
A. Fruit B. Custard C. Cream D. Batter
______15. It is made from fruit juices, water and sugar. American Sherbet contains milk, cream and
sometimes egg white.
A. Sherbet and Ices B. Ice cream C. Fruit cobblers D. Frozen fruit
______16. Eggs contain ______, which provides good food for bacteria.
A. fiber B. protein C. salmonella D. vitamins
______17. It made like chilled mousses and Bavarians, whipped cream, beaten egg whites or both are
folded to give lightness and allow to be still frozen in an ordinary freezer.
A. Frozen Soufflés and Frozen Mousses C. Sherbet and Ices
B. Ice cream D. Fruit cobblers
______18. It is an important part of dessert cookery as they provide flavor for creams and ice creams.
A. Batters B. Nuts C. Cream D. Chocolate
______19. A flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food.
A. Fudge B. Sauce C. Butter D. Cream
______20. Soft confection made of butter, sugar and chocolate.
A. Fudge B. Sauce C. Butter D. Cream
______21. These are simply purees of fresh or cooked fruits, sweetened with sugar.
A. Puree B. Sauce C. Fruit Puree D. Cream
______22. A simple mixture of flour and water.
A. Butter B. Batter C. Sauce D. Fudge
______23. It used to set many cold molded desserts.
A. gelatin B. Fruit C. Cream D. Sauce
______24. Used for mixing, creaming, beating and whipping ingredients.
A. measuring cup B. funnels C. mixers D. blender
______25. The purpose of storing desserts is to
A. increase its volume C. improve the palatability
B. soften food tissues D. enhance freshness and quality
______26. Which of these sauces is best for a simple dessert?
A. cold B. light C. hot fudge D. rich
______27. Which of the following is considered the simplest dessert?
A. custard B. fruits C. gelatin D. puddings
______28. All of the following are characteristics of good fruit desserts, EXCEPT
A. appetizing aroma B. slightly chilled temperature C. simple and attractive D. moderately sweet
______29. What is the process of putting your product into containers for easy distribution?
A. Packaging B. Labeling C. Wrapping D. Storing
______30. A kitchen appliance used for cooking food.
A. range B. pogon C. oven D.refrigerator
______31. It is often referred to as cook’s or chef’s tool.
A.Kitchen Knife B.Measuring tools C.Mixing bowls D.cutting board
______32. 1. Which of the following desserts is the most basic but one of the greatest since it is healthful,
tasty, and simple to prep and serve? A. Cheese B. Fruits C. Gelatin D. Pudding
______33. Lanie has a sweet tooth for fried treats. She desires a sweet and creamy flavor with a nice and
rich aftertaste, as we the appearance of being lovely. What advice would you give her?
A. Banana fritters B. Fontina C. Muffin D. Sorbet
______34. Cakes and muffins, sweet breads like banana and raisin bread, and cookies like chocolate chip
cookies are example baked desserts. If you make baked desserts, which of the following isn't
included?
A. Has a good texture. C. Has slight burning odor
B. Has a moist texture but not too wet. D. Has a consistent color all through the cake
______35. 4. Lorraine is planning on making gelatin for his sister. How will she be able to follow the correct
order in the fol options?
I. Add milk and vanilla then stir constantly until mixtures dissolve.
II. In a saucepan, combine water, sugar and jelly powder in a medium heat and stir constantly
until m incorporated.
III. Pour the mixture using a strainer into the gelatin molder then put it in a refrigerator.
IV. Serve cold.
V. Spread fruits on the gelatin molder.
A. I, V, IV, II, III B. III, I, II, V, IV C. V, II, I, III, IV D. II, IV, V, III, I

______36. A reason for eating desserts/sweets:

A. balances out a meal. C. both A & B
B. opportunity to be creative. D. none of these
______37. The simplest dessert and one of the best are because they are nutritious, appetizing, and easy to
prepare and serve.
A. fruits B. vegetables C. root crops D. none of these
______38. Characteristics of good fruit dessserts:
A. complicated B. slightly heated C. both A & B D. none of these
______39. Cornstarch pudding, sometimes called .
A. Gelatin B.blancmange C. custard D. none of these.
______40. Egg Pudding is sometimes called .
A. maja blanca B. leche flan C. blancmange D. none of these

______41. When raw egg whites are beaten, air is trapped in the mixture in the form of .
A. gelatine B. bubbles C. egg yolks D. none of these
______42. This may be melted to easily blend into fillings and batters. It can also be poured over desserts
such as cakes and puddings.
A.Chocolate B. Cream C. Nuts D. Egg yolk
______43. A soft confection made of butter, sugar, chocolate.
A. sauce B. fudge C. batter D. none of these.
______44. This is a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the
food.
 A. Appetizer B. Sauce C. Dessert D. Stock
______45. The following are thickening agents for sauce, EXCEPT
A. eggs B. baking powder C. starch D. grains

______46. Which of the following containers is used to store sauces?

A. airtight jar B. Plastic bottle C. Medium-sized bowl D. Small plastic bag
______47. Flavored simple syrup used to moisten cakes.
A. Dessert syrup B. Cream Anglaise C. Pastry Cream D. none of these
______48. Stirred vanilla custard sauce; consist of milk, sugar, egg yolks and vanilla stirred over low heat
until lightly thickened.
A. Dessert syrup B. Cream Anglaise C. Pastry Cream D. none of these
______49. Never decorate a plate with something inedible.
A. TRUE B. FALSE C. Maybe D. None of these
______50. Used to fill jars, made of various sizes of stainless steel, aluminum or of plastic.
A. measuring spoon B. graters C. funnels D. mixers
______51. They are practical for opening food packages, cutting tape or string to package food or simply
remove labels or tags from items.
A. spoon B. graters C. kitchen shears D. chopping board
______52. Ensure the garnish complements and enhances the dish.
A. TRUE B. FALSE C. Maybe D. None of these
______53. Which of the following and equipment used to chop. Blend, mix, whip, puree, grate and liquefy
foods?
A. blender B. mixer C. grater D. range
______54. Used to grate, shred , slice and separate food such as carrots, cabbage and cheese.
A.funnels B. graters C. mixers D. knife
______55. Choose garnishes that are the correct size; they should be easy to eat.
A. TRUE B. FALSE C. Maybe D. None of these

55-60. Fill in the blank. Choose the correct word inside the parenthesis and write on your answer sheet.
______56. Make garnishes ______________________( delicious, edible).
______57. Keep it clean and _______________ (simple, clear).
______58. Make your _____________relate to the dessert on the plate ( dessert, garnishes).
______59. Layer flavors and textures in your _______________. ( dessert, garnish).
______60. When plating dessert, the choice of plate is critical to the final__________. (output,
presentation).