DATAMEX COLLEGE OF SAINT ADELINE, INC.

QUIZ
COOKERY I
6 Tools & Equipment needed in preparing Dessert
1.__________________________ 4. __________________________
2. __________________________ 5. __________________________
3. __________________________ 6. __________________________
IDENTIFICATION.

Direction: Identify the classification/types of desserts are being described and some of their specific examples.

_________7. They are nutritious, appetizing and easy to prepare and serve.

_________8. They vary with sauces and are relatively simple to prepare.

_________9. Every variety has a definite character, a special appeal and particular uses. This type od dessert is made
from all parts of the world from a different type of milks from cow, goat, and sheep.

_________10. They are topped with biscuit dough rather than being made with pie crust and have a depth of two or
three inches.

_________11. These are made from fruit juices, water and sugar.

_________12. They are creamy, delicate and baked, and may be served in their baking cups or may be unmolded and
served with fruit garnishes or with dessert sauces.

_________13. This type of dessert is marketed in two forms. First, the unsweetened, granular type that must be
softened in water before use, and the fruit ______ to which flavor, color, and sugar have already been added.

Direction: Give at least 7 ingredients needed in preparing desserts and sweet sauces.

14. 19.

15. 20.

16.

17.

18.

Direction: Give at least 3 agents for thickening sauces. Direction: Give the three categories of dessert sauces.

21. 24.

22. 25.

23. 26.

Direction: Identify the type of accompaniments, garnishes, and decorations for desserts that is being asked.

_________27. Flavored simple syrup used to moisten cakes.

_________28. Used as pie fillings, as a dessert by itself, and as a basis for many bake puddings.

_________29. It is used as a cake and pastry fillings for cream pies and pudding. With additional liquid, it is used as
custard sauce.

_________30. It should be an integral part of how you build your recipe.

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