This document contains 40 multiple choice questions about food, cooking, and desserts. The questions cover topics like nutrients, ingredients, cooking techniques, food storage, packaging, and food safety. Answer choices are provided for each question.

1. COOKERY 9
Directions:
Read the following questions
carefully. Write the letter of the
correct answer on the answer
sheet.

2. 1. This chemical is produced naturally,
and helps to regulate sleep, alertness, and
a wide range of other biological
functions.
A. Serotonin
B. Minerals
C. Antioxidants
D. Vitamins

3. 2. This nutrient present in a dessert which
can convert into sugar and can give you a
much-needed energy boost the whole day.
A. Vitamin A
B. Calcium
C. Vitamin C
D. Carbohydrates

4. 3. Which of the following is NOT a tip for
downsizing dessert portions for your
healthy dessert menu?
A. Serve miniature desserts with fruit.
B. Use lots of apple slice to cover the
whole chocolate pie
C. Try to serve dessert in shot glass
D. Create mini spiced-fruit tarts

5. 4. What is the meaning of practice health stealth?
A. Looking for unique ingredients in making.
B. Downsizing dessert portions to manage
calories.
C. Using fruits and vegetables as alternative
ingredients for dessert.
D. Modifying or adding ingredients that lessen fats
and added sugars while boosting fiber, vitamins
and minerals

6. 5. These are known to be the
simplest type of dessert. These are
the easiest to prepare, nutritious
and appetizing.
a. Fruits
b. Custards
c. fruit cobblers
d. gelatin dessert

7. 6. Baked and soft custards vary in so
many ways. This can also be served in
cups added with fruit garnishes or dessert
sauces.
a. Fruits
b. custards
c. fruit cobblers
d. gelatin dessert

8. 7. They have a depth of two or three inches and
are topped with biscuit dough rather than a pie
crust. It might look like a pie, but it is not a fruit
pie. They can be served hot or cold.
a. Fruits
b. Custards
c. fruit cobblers
d. gelatin dessert

9. 8. These are known to be an
“inexpensive form of food for the poor”
because they are frequently cooked
after the bread.
a.Cake
b.Cookies
c.Biscuits
d.Pastry

10. 9. These can also be in a form
of fruits, nuts, and vegetables
coated in sugar or glazes.
a.Candy
b.Cookies
c.Biscuits
d.Pastry

11. 10. This is a type of dessert that is made out of
dough of flour, sugar, butter, water, egg, milk,
shortening, and baking powder. It is usually
unique in flavor because it can either be sweet or
savory.
a.Cake
b.Cookies
c.Biscuits
d.Pastry

12. 11. These are usually flat and is
made of flour, eggs, sugar, and
butter.
a.Cake
b.Cookies
c.Biscuits
d.Pastry

13. 12. This is a sweet baked dessert that contains a
combination of flour, eggs, sugar, butter or oil
and some other liquid ingredients like water,
liquor, or milk and leavening agents like baking
powder. What is this?
a.Cake
b.Biscuits
c.Cookies
d.Pastry

14. 13. Which of the following is NOT a
thickening agent for dessert sauces?
a.egg
b.chocolate
c. Cream
d. starch

15. 14. A soft creamy confection made
of sugar, milk, butter and flavoring.
a.cold sauce
b.fudge
c. hot fudge
d. rich sauce
•

16. 15. A flavored liquid mixture of ingredients
that adds flavor and enhances the appearance
of the food.
a.cold sauce
b.fudge
c. hot fudge
d. sauce

17. 16. Which of the following is excluded
in the group?
a.fruit purees
b.hot sauces
c. custard sauce
d. Sabayon sauce

18. 17. Which is NOT true about the proper storage of
dessert sauces?
a.Sauces should be kept in airtight containers.
b.Store sauce in hot dry place away from moisture,
oxygen and pests.
c.Thickened sauce should be prepared, served and
stored with caution.
d.Store the sauces in refrigerator not in room
temperature.

19. 18. Why we need to consider the appearance and
texture of a dessert?
a. To provide positive impression and good taste
of the product.
b. To enhance the color
c. To create good attraction
d. To enhance the flavor of the food

20. 19. “Make your garnishes relate to the dessert on the
plate”. How are you going to interpret the statement?
a. Only use garnish if it is needed. Don’t put anything
just because you think the dessert needs color.
b.Make sure that the people who'll eat the course must
identify the main garnish
c. Try to explore new ways of plating a dessert and
making it.
d. Explore new ways of plating a dessert and making it

21. 20. It is true that food presentation important
for the costumers’ eye appeal. How are the
elements arranged on the plate ?
a.By food plating
b.Arrange accordingly
c.Make sure to consider the plate ,color
,texture ,keep things clean and garnish to
impress
d.All of the answers are accepted

22. 21. Wherever possible, we use real fruit juice
instead of just some plain old flavoring. Why is
it the nutrient that we can get from citrus fruits is
advisable to drink?
A. to boost the immune system
B. It gives calcium
C. It gives Vitamin C
D. It gives carbohydrates

23. 22. Which is NOT true about the proper storage of
dessert sauces?
a. Sauces should be kept in airtight containers.
b. Store sauce in hot dry place away from moisture,
oxygen and pests.
c. Thickened sauce should be prepared, served and
stored with caution.
d. Store the sauces in refrigerator not in room
temperature.

24. 23. It is the process of storing food by
means of refrigeration
a.Chilling
b. Cold Storage
c. Refrigerate
d. Freezer

25. 24. If you plan to keep a pre-prepared
dessert hot until service, make sure
that the temperature of the food is over
____.
a.6oC
b.60oC.
c. 65oC
d. 5oC

26. 25. Which is not advisable packaging
materials for storing desserts?
a. glass container
b. plastic container
c. aluminum foil
d. linen

27. 26. To refrigerate or to reduce the
temperature of food.
a.Chilling
b. Cold Storage
c. Refrigerate
d.Freezer

28. 27. Handle the food properly to
prevent ___.
a.wasted
b. improper
c. spoilage distribution
d.leftover food

29. 29. This is used for creaming, stirring,
and mixing.
a. measuring cups and measuring
spoons.
b. wooden spoon
c. baking pan
d. mixing bowl

30. 30. This is necessary for baking. It
comes into different shapes and sizes.
a. measuring cups and measuring
spoons.
b. wooden spoon
c. baking pan
d. mixing bowl

31. 31. This is used for mixing ingredients. It
also comes into different sizes such as
small, medium, and large.
a. measuring cups and measuring
spoons.
b. wooden spoon
c. baking pan
d. mixing bowl

32. Directions: Read each statement carefully about the
importance and functions of packaging. Choose the letter of
the best answer. For numbers 32-35 only
32. Customers are attracted to packaging materials because of
their desirability, novelty, or added usefulness.
a. to help sell
b. to contain
c.food packaging
d. to protect

33. 33. A category that includes products that must be
protected from tampering, need special care and
conditions, and have physical, chemical, or
biological requirements.
a. to help sell the product
b. to contain the product
c. for food packaging
d. for protection

34. 34. During harvest season, packages could
refer to crates, baskets, boxes, and other
similar items used to transport farm
produce in bulk.
a. to help sell the product
b. to contain the product
c. for food packaging
d. for protection

35. 35. A category that includes products that must
be protected from tampering, need special care
and conditions, and have physical, chemical, or
biological requirements.
a. to help sell the product
b. to contain the product
c. for food packaging
d. for protection

36. 36. It is the process of putting your
product into container for easy
distribution.
a.Labelling
b.Packaging
c.Storing
d.Wrapping

37. 37. It refers to packaging large standardized
containers for efficient shipping and
handling.
a.Containerization
b.Packaging
c.Wrapping
d.Bulk

38. 38. What is the appropriate packaging material
used for native delicacies such as ‘suman’ and
‘bico’?
a.Earthenware
b.Leaves
c.Plastics
d.Wood

39. 39. It is a food packaging material used
for worldwide storing of liquid and solid
foods such as curd and yogurt.
a.Earthenware
b.Leaves
c.Plastics
d.Wood

40. 40. Which type of packaging material
that can be used for food that are
stored in a freezer?
a.Cellophane
b.Glass
c.Leaves
d.wood