fourth quarter exam

1. Department of Education
Division of Cagayan de Oro City
EAST GUSA NATIONAL HIGH SCHOOL
(Lapasan National High School-Gusa Annex)
Gusa, Cagayan de Oro City
Tel. No. 880 6921 Mobile 0915 6526460
TLE 9
Fourth Quarter Long Test
Name: ________________________________________________Score:__________________________
Grade & Section:________________________________________Date:___________________________
Test I. Direction: Read the following statements carefully and choose the answer that best describes the statement. Encircle the letter of the correct answer.
1. The purpose of storing desserts is to
a. increase its volume c. improve the palatability
b. soften food tissues d. enhance freshness and quality
2. Which of these sauce is best for a simple dessert?
a. cold sauce b. light sauce c. hot fudge d. rich sauce
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 c. simple and attractive
b. slightly chilled temperature 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 c. Don’t crowd the plate
b. Make garnishes edible 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 c. Adds visual interest to the food
b. Plays important part in plate presentation 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
18. This is a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food.
a. Appetizer b. Sauce c. Dessert d. Stock
19. This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.
a. Hot fudge b. Hot sauce c. Rich sauce d. Light sauce
20. Which of the following containers is used to store sauces?
a. airtight jar b. Plastic bottle c. Medium-sized bowl d. Small plastic bag
Test II. Directions: Identify the tools and equipment described by its uses and functions in column B. Write your answers in column A.
A B
Tools/Equipment Uses and Functions
1 Use for measuring small quantity of ingredients like salt, baking powder, baking soda.
2 Use to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
3 Use for whipping eggs or butter, and for blending gravies, sauces, and soups.
4 Used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic.
5 They are practical for opening food packages, cutting tape or string to package foods or simply to remove labels
or tags from items
6 Are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.
7 Used for mixing, creaming, beating and whipping ingredients.
8 Chef's tools, use for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or
turkey
9 Used for creaming, stirring, and mixing. They should be made of hard wood.
10 A kitchen appliance under equipment used for cooking food.
Test III. Identify the ingredients described in the following statements.
____________________________1. Simple mixture of flour and water is used to make crepes and pancakes. It is also used to coat fruit for fritters.
____________________________2. These ingredients are available whole, chopped or ground, roasted or caramelized. They are an important part of dessert cookery as
they provide flavor for creams and ice creams.
____________________________3. Melted to easily blend into fillings and butters. It can also be poured over desserts such as puddings. When melted and cooled it can be
shaped and molded into many attractive decorations.
____________________________4. The common element for all desserts. It may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a
meringue. It serves as sweeteners.
____________________________5. This is used to set many cold molded desserts. It is the basis for jellies and is also used to set creams, mousses and glazes.

2. Test IV. Label the following pictures.