1.

The purpose of storing desserts is to

a. increase its volume
b. soften food tissues
c. improve the palatability
d. enhance freshness and quality
2. Which of these sauce is best for a
simple dessert?
a. cold c. hot fudge
b. light d. rich
3. The following are thickening agents
used in the preparation of sauce,
EXCEPT
a. baking powder
b. cornstarch
c. cream
d. egg
4. Which of the following is considered
the simplest dessert?
a. custard
b. fruits
c. gelatin
d. puddings
5. 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
6. What is the process of putting your
product into containers for easy
distribution?
a. Packaging
b. Labeling
c. Wrapping
d. Storing
7. This term refers to packaging in large
standardized containers for efficient
shipping and handling
a. aseptically
b. bulk
c. packaging
d. containerization
8. 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
9. A thin and transparent material that is
made of cellulose and contains variable
amount of water and softener.
a. cellophane
b. glass
c. metal
d. paper
10. This packaging material is transparent
and able to withstand heat treatments such
as pasteurization and sterilization.
a. cellophane
b. glass
c. plastic
d. metal
11. 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
12. Which of the following cannot be
used as garnishing in dessert?
a. fruit
b. nut
c. chocolate
d. flower
13. Which of the following guidelines
should not be practiced in plating dessert?
a. Layer flavors and texture
b. Make garnishes edible
c. Don’t crowd the plate
d. Use monotype plate
14. Which of the following sanitary
practices is not true in storing desserts?
a. Wash utensils and equipment thoroughly
b. Keep away from food when you are ill
c. Store foods and ingredients in a dry place
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
b. Plays important part in plate presentation
c. Adds visual interest to the food
d. Serves as frame of the presentation
16. 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
17. Which of the following tools and
equipment is used to chop, blend, mix,
whip, puree, grate, and liquefy foods?
a. blender
b. mixer
c. grater
d. range