Pre – Test Pre – Test

QUARTER 4-DESSERT QUARTER 4-DESSERT

NAME: _____________________________________________ NAME: _____________________________________________
Section: _____________________________________________ Section: _____________________________________________

A. Directions: Read the following statements carefully then choose A. Directions: Read the following statements carefully then choose
the best answer from the given choices. Write only the letter of the best answer from the given choices. Write only the letter of
your answer in your answer sheet. your answer in your answer sheet.

____1. The purpose of storing dessert is to ____1. The purpose of storing dessert is to
A. increase its volume C. improve the palatability A. increase its volume C. improve the palatability
B. soften food tissues D. enhance freshness and quality B. soften food tissues D. enhance freshness and quality
_____2. Which of these sauce is best for a simple dessert? _____2. Which of these sauce is best for a simple dessert?
A. cold B. light C. hot fudge D. rich A. cold B. light C. hot fudge D. rich
_____3. The following are thickening agents used in the _____3. The following are thickening agents used in the
preparation of sauce, EXCEPT preparation of sauce, EXCEPT
A. baking powder B. cornstarch C. cream D. flour A. baking powder B. cornstarch C. cream D. flour
____4. Which of the following is considered the simplest dessert? ____4. Which of the following is considered the simplest dessert?
A. custard B. fruits C. gelatin D. puddings A. custard B. fruits C. gelatin D. puddings
____5. All the following are characteristics of good fruit desserts, ____5. All the following are characteristics of good fruit desserts,
EXCEPT EXCEPT
A. appetizing aroma C. simple and attractive A. appetizing aroma C. simple and attractive
B. slightly chilled temperature D. moderately sweet B. slightly chilled temperature D. moderately sweet
____6. What is the process of putting your product into containers ____6. What is the process of putting your product into containers
for easy distribution? for easy distribution?
A. Packaging B. Labeling C. Wrapping D. Storing A. Packaging B. Labeling C. Wrapping D. Storing
_____7. This term refer to packaging in large, standardized _____7. This term refer to packaging in large, standardized
containers for efficient shipping and handling containers for efficient shipping and handling
a. aseptically b. bulk c. packaging d. containerization a. aseptically b. bulk c. packaging d. containerization

____8. Which of the following material is made from wood pulp and ____8. Which of the following material is made from wood pulp and
used for flexible used for flexible
packaging of goods? packaging of goods?
a. Cellophane b. Glass c. metal d. paper a. Cellophane b. Glass c. metal d. paper
____9. A thin and transparent material that is made of cellulose ____9. A thin and transparent material that is made of cellulose
and contains variable amount of water and softener. and contains variable amount of water and softener.
a. cellophane b. glass c. metal d. paper a. cellophane b. glass c. metal d. paper
____10. This packaging material is man-made polymers of very ____10. This packaging material is man-made polymers of very
high molecular weight. high molecular weight.
a. cellophane b. glass c. metal d. paper a. cellophane b. glass c. metal d. paper
____11. Which of the following tools is used for whipping eggs or ____11. Which of the following tools is used for whipping eggs or
butter, and for blending gravies, sauces, and soups? butter, and for blending gravies, sauces, and soups?
a. grater b. spatula c. whisks d. scraper a. grater b. spatula c. whisks d. scraper
_____12. Which of the following cannot be used as garnishing in _____12. Which of the following cannot be used as garnishing in
dessert? dessert?
a. fruit b. nut c. chocolate d. flower a. fruit b. nut c. chocolate d. flower
____13. Which of the following guidelines should not be practiced ____13. Which of the following guidelines should not be practiced
in plating dessert? in plating dessert?
a. Layer flavors and texture c. Don’t crowd the plate a. Layer flavors and texture c. Don’t crowd the plate
b. Make garnishes edible d. Use monotype of plate b. Make garnishes edible d. Use monotype of plate
____14. Which of the following sanitary practices is not true in ____14. Which of the following sanitary practices is not true in
storing desserts? storing desserts?
a. Wash utensils and equipment thoroughly a. Wash utensils and equipment thoroughly
b. Keep away from food when you are ill b. Keep away from food when you are ill
c. Store foods and ingredients in a dry place c. Store foods and ingredients in a dry place
d. Safeguard the food during distribution d. Safeguard the food during distribution
____15. In plating and presenting food, which among the following ____15. In plating and presenting food, which among the following
statement is related to texture? statement is related to texture?
a. Enhances plate presentation a. Enhances plate presentation
b. Plays important part in plate presentation b. Plays important part in plate presentation
c. Adds visual interest to the food c. Adds visual interest to the food
d. Serves as frame of the presentation d. Serves as frame of the presentation