Grade 9 – Cookery

Activity Sheet

Name: ________________________________________ Date: _________________

Grade & Section: _______________________________

Exercise 1
Directions: Describe in one (1) sentence the following ingredients needed in preparing dessert.
1. Cream -
2. Nuts -
3. Batters -
4. Sugar -
5. Gelatin –

Exercise 2
Directions: Fill in the blanks with the correct word or group of words to complete the statement.

1. Chocolate can also be poured over desserts such as cakes and _______________.
2. Whipped _______________ may also be used as an effective layer for trifle.
3. _______________ may be pureed, baked, or poached and can then be used for pies, soufflés, and puddings.
4. Many _______________ use sugar syrup, which involves boiling sugar and water to the desired temperature.
5. They are an important part of dessert cookery as they provide _______________ for creams and ice creams.

Exercise 3
Directions: Write True if the statement is correct and False if the statement is incorrect.
_________ 1. The batter can be flavored with vanilla and other spices.
_________ 2. Nuts may be purchased naturally or blanched.
_________ 3. Egg whites should be fresh and B-grade quality.
_________ 4. Used only pasteurized cream.
_________ 5. Granulated sugar is used in most recipes.

Exercise 3
Directions: Identify the variety and quality of ingredients needed in preparing desserts. Choose the correct answer from the list below.

Pasteurized fresh granulated castor chocolate

confectioner’s brown sugar egg whites flavored taste

_______________ 1. It is available in various types, namely bitter sweet, semi- sweet, white, dark and milk chocolate.
_______________ 2. Creams vary in ________ and texture so choose according to recipe specifications.
_______________ 3. Gelatins may be plain or ________ and colored for effect.
_______________ 4. They should be fresh and A grade quality.
_______________ 5. It is commonly used in hot sauce as it produces a lovely rich caramel flavor.
_______________ 6. A kind of sugar called icing is used mostly for dusting the tops of desserts.
_______________ 7. The best type of sugar for meringues and some cakes because it dissolves more easily.
_______________ 8. A form of sugar which is used in most recipes.
_______________ 9. Batter should be made up from this kind of ingredients.
_______________ 10. Always used this form of cream when making desserts.

Evaluation
Directions: Select the best answer. Write the letter of the correct answer on the blank provided.
___ 1. This simple mixture of flour and water is used to make crepes and pancakes.
A. Batter B. Chocolate C. Cream D. Gelatin
___ 2. These are available whole, ground, roasted, or caramelized.
A. Chocolate B. Egg C. Fruits D. Nuts
___ 3. It can also be poured over desserts such as cakes and puddings.
A. Chocolate B. Cream C. Egg whites D. Gelatin
___ 4. A type of cream that is also used as an effective layer for a trifle.
A. Double cream B. Sour cream C. Whipped cream D. Unwhipped cream
___ 5. This ingredient is often used as a decoration or accompaniment for both cold and hot desserts but may also be used as a recipe ingredient.
A. Chocolate B. Cream C. Egg whites D. Gelatin
___ 6. It provides the basis for many desserts, with very little effort to make an attractive colorful display.
A. Chocolate B. Egg C. Fruits D. Nuts
___ 7. The part of an egg is beaten to soft peaks for supporting soufflés and mousses.
A. Batters B. Cream C. Egg yolks D. Egg whites
___ 8. These can be mixed with flavorings, sugar, cream, or milk to make a custard or whisked together over hot water to create a sabayon.
A. Batters B. Cream C. Egg yolks D. Egg whites
___ 9. It is the basis for jellies and is also used to set creams and mousses.
A. Chocolate B. Cream C. Egg whites D. Gelatin
___ 10. It may be used to sprinkle over fruit, beaten into egg yolks for custard, or into whites for meringue.
A. Chocolate B. Cream C. Gelatin D. Sugar