Republic of the Philippines

Department of Education
REGION VIII
Schools Division of Leyte
MARCELINO R. VELOSO NATIONAL HIGH SCHOOL
Tabango, Leyte

Fourth Quarter Cookery 9

Name: Section: Score:

General Direction: Read the questions thoroughly. Encircle the correct answer.
1.Use for measuring small quantity of ingredients like salt, baking powder, baking soda.
A. Measuring Spoon C. Spoon
B. Measuring Cup D. scoop
2. Used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
A. Grater C. funnels
B. Kitcheb shears D. Whisk
3. Used for whipping eggs or batter, and for blending gravies, sauces, and soups.
A. Grater C. Spoon
B. Whisk D. Funnels
4. Used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic..
A. Grater C. Funnels
B. Kitchen Shears D. Whisk
5. They are practical for opening food packages, cutting tape or string to package foods or simply to remove labels or
tags from items.
A. Grater C. Kitchen Shears
B. Blender D. Whisk
6. Are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.
A. Blender C. Grater
B. Funnels D. Whisk
7. Remove remaining and sticky ingredients from the side of the bowl .
A. Blender C.Kitchen Shears
B. Funnels D. Whisk
8. chef's tools, use for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey .
A. Blender C. Kitchen knives
B. Funnels D.Whisk
9. Used for creaming, stirring, and mixing. They should be made of hard wood
A. Blender C. Whisk
B. Wooden Spoon D. Funnels
10. A kitchen appliance used for cooking food.
A. Range C. Blender
B. Refregerator D. mexer

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11.They are practical for opening food packages, cutting tape or string to package foods or simplyto remove labels or
tags from items.
A Potato masher C. kitchen shears
B. knives D. rotary egg beater
CLASSIFICATION

12. It is made in all parts of the world from a variety of milk from cow, goat and sheep.
A. Cheese C. Batter
B.Gelatin dessert D. Fruit
13. A cclassification of dessert that are easily prepared, economical and vary in many ways.
A. Cheese C. Batter
B. Gelatin dessert D. Fruit
14. _________is used as the basis for jellies and is also used to set creams and mousses.
A. Gelatin c. Batter
B. Cream D.
15. Batter A mixture of flour and water used to make crepes and pancakes.
16. Perfect ripe ________ provides the basis for many desserts, with very little effort needed to make an attractive
colorful display.
A. Fruit C. Cream
B. Gelatin D. Batter
17. Beaten to soft peaks will support soufflés and mousses while whites beaten to firm peaks are suitable for
meringues.
A. Egg whites C. Batter
B. Egg Yolk D. Chocolate
18. The simplest dessert and one of the best are fruits because they are nutritious, appetizing and easy to prepare and
serve.
A. Fruits C. Cheese
B. Gelatin dessert D. Custard
19
20. Cheese is a dessert.
A. true B. false C.. maybe D.. sometimes
21. The following are thickening agent of a dessert exept;
A. Rice flour C. Cornstarch
B. Cream D. Oil
22.
INGGREDIENTS
23.. The common element linking virtually all desserts is sugar. It may be used to sprinkle
over fruit, beaten into egg yolks for custard or into whites for a meringue.
A. Sugar C. Gelatin
B. Egg yolks D. Fruit
24. Used to set many cold molded desserts. It is the basis for jellies and is also
used to set creams and mousses.
A. Sugar C. Gelatin
B. Egg yolks D. Fruit
25. It may be mixed with flavorings, sugar and cream or milk to make custard
or they may be whisked together over hot water to create a sabayon.

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 Department of Education, Schools Division of Leyte, Marcelino R. Veloso National High School

A. Sugar C. Gelatin
B. Egg yolks D. Fruit
26.. ______________ beaten to soft peaks will support soufflés and mousses while whites beaten
to firm peaks are suitable for meringues.
A. Egg white C. Cream
B. Fruit D.Batters
27. Ripe perfect _____________ provides the basis for many desserts, with very little effort needed to
make an attractive colorful display. Fruit may be pureed, baked or poached and can then be used
for pies, soufflés and puddings.
A. Egg white C. Cream
B. Fruit D. Batters
28.. 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. Egg white C.Cream
B. Fruit D.Batters
29. This simple mixture of flour and water is used to make crepes and pancakes. Batter is
also used to coat fruit for fritters.
A. Nuts C.Cream
B. Chocolate D. Batters
30.______________ are available whole, ground, roasted or caramelized. They are an important part of
dessert cookery as they provide flavor for creams and ice creams.
A. Nuts C.Cream
B. Chocolate D. Batters
31. May be melted to easily blend into fillings and batters. It can also be
poured over desserts such as cakes and puddings. When melted chocolate is cooled it can be
shaped and molded into many attractive decorations.
A. Nuts C.Cream
B. Chocolate D. Batters
32.. Luisa will make a leche flan, which of the following ingredient will she use?
A. chocolate B. egg white C. egg yolk D. cream
33. Cheese is a dessert.
A. true B. false C. maybe D. sometimes

Kinds and varieties of sauces

34. Well suited to a simple dessert.
A. Light Sauce C. Rich sauce
B. Hot sauces D. Custard sauce
35. Suited to a rich dessert.
A. Light Sauce C. Rich sauce
B. Hot Fudge D. Custard sauce
36.A delightful contrast to a cold cornstarch pudding or to vanilla ice cream.
A. Light Sauce C. Rich sauce
B. Hot Fudge D. Hot sauce
37.Hot sauces are made just before they are to be used.
A. Light Sauce C. Rich sauce
B. Hot Fudge D. Hot sauce
38. Are cooked ahead of time, then cooled, covered and put in the refrigerator to chill.
A. Custard sauce C. Cold Sauce
B. Hot Fudge D. Rich Sauce

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 Department of Education, Schools Division of Leyte, Marcelino R. Veloso National High School

39. Vanilla custard sauce, Chocolate or other flavor may be added to create varieties.
A. Custard sauce C. Cold Sauce
B. Hot Fudge D. Rich Sauce
40. These are simply purees of fresh or cooked fruits, sweetened with sugar. Other
flavorings and spices are sometimes added.
A. Syrup C. Hot fudge
B. Cold Sauce D. Fruit Purees
41. Syrups ncludes such products as chocolate sauce and caramel sauce.
A. Syrup C. Hot fudge
B. Cold Sauce D. Fruit Purees
42. A types of desser sauces that are cooked ahead of time, then cooled, covered and put in the refrigerator to chill.
A. Cold sauces C. Hot sauces
B. Hot fudge D. Light sauce
43. A soft confection made of butter, sugar, chocolate.
A. Fudge C. Cold sauces
B. Puree D. Light sauces
44. All are thickening agent except____________________.
A. Cream C. Sugar
B. Grains d. Starch
Accompaniments, Garnishes and Decorations for Desserts

45. Contains starch as well as eggs, resulting in a much thicker and more stable product. It
is used as a cake and pastry fillings for cream pies and pudding. With additional liquid, it is used as custard sauce.
A. Pastry Cream C. Dessert Syrup
B. Custard D. Cream Anglaise
45. Consist of milk, sugar, eggs and flavorings. (Whole eggs are used for greater thickening
power). Used as pie fillings, as a dessert by itself and as a basis for many bake puddings.
A. Custards C. Dessert Syrup
B. Pastry cream D. Cream Anglaise
46. Stirred vanilla custard sauce; consist of milk, sugar, egg yolks and vanilla stirred over low heat until lightly
thickened.
A. Custards C. Dessert Syrup
B. Pastry cream D. Cream Anglaise
47. Flavored simple syrup use to moisten cakes.
A. Custards C. Dessert Syrup
B. Pastry cream D. Cream Anglaise
48. It is an any edible decorative added to the food.
A. Garnish C. Accompaniment
B. Custard D.
49. It is a thickened liquid added as an accompaniment to any dessrt.
A. Flavoring C. Dessert syrup
B. Batter D. Juice
50. It may be pureed and also added fresh on top of a dessert.
A. Syrup C. Fruit
B. Cream D. Custard
51. It refers to added food item that adds a crunch to the dessert.
A. Chocolate chips C. Crunch components

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 Department of Education, Schools Division of Leyte, Marcelino R. Veloso National High School

B.Nuts D. Garnish
PACKAGING
52. The most common type of leaves used in food packaging are the banana leaves and the cornhusks.
A. Leaves C. Plastic
B. Metal D. Glass
53. The most common type of packaging material used around the world but basically the hardest type to dispose.
A. Leaves C. Plastic
B. Metal D. Glass
54. This packaging material is appropriate for canned foods such as sardines, corned beefs, tuna and other canned
goods.
A. Leaves C. Plastic
B. Metal D. Glass
55. Used for consumable food items such as sodas, beers, wine.
A. Glass C. Plastic
B. Metal D. Cotton
56. _____________ pots are used worldwide for storing liquids and solid foods such as curd, yoghurt, beer, dried food,
and honey
A. Earthenware C. Leaves
B. Plastic D. Cotton
57. - This is a light, strong airtight packaging material which is ideal for transporting storage.
A. Brick Carton C. Cotton
B. Earthware D. Leaves
58. What is the process of putting your product into containers for easydistribution?
a. Packaging C. Storing
b. Labeling D. Wrapping
59. This term refers to packaging in large standardized containers for efficient shipping and handling
a. aseptically
b. bulk
c. packaging
d. containerization
60. Which of the following material is made from wood pulp and used for flexible packaging of goods?
a. Cellophane
b. Glass
c. metal
d. paper

“With God are wisdom and might; He has counsel and understanding.” (Job 12:13)
God bless!

Prepared by: Checked by: Noted by:

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 Department of Education, Schools Division of Leyte, Marcelino R. Veloso National High School

AILEEN H. ARCABAL ARCHIMEDES M. DELALAMON MAY REAH P. CAREL

Subject Teacher Master Teacher 1 Master Teacher II

Approved by:

MARIA MAIDA B. FLORES

School Principal II

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