SAN LORENZO RUIZ NATIONAL HIGH SCHOOL

4TH GRADING PERIOD

COOKERY – Grade 9

Name:________________________________________ Year/Section________________

Multiple Choice: Choose the letter of the correct answer and write on the space before the number.
___________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 b. hot fudge c. 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 c. simple and attractive
b. slightly chilled temperature d. moderately sweet

___________6. These are simply purees of fresh or cooked fruits, sweetened with sugar.
a. Syrup b. fruit purees c. sherbet d. ice cream

___________7. A soft confection made of butter, sugar, chocolate.

a. Syrup b. fruit purees c. sherbet d.fudge

___________8. It is made from fruit juices, water and sugar.

a. Sherbet and Ices b. ice cream c. pudding d. gelatin

___________9. This equipment is necessary in preventing bacterial infection from foods.

a. Container b. refrigerator c. range d. mixer

___________10.It is used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic
a. grater b. spatula c. whisks d. funnels

___________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 c. Store foods and ingredients in a dry place
b. Keep away from food when you are ill 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 liquify foods?
a. blender b. mixer c. grater d. range

___________18. It balances out a meal and gives “closure” to the meal.

a. Appetizer b.) dessert c.) salad d.) sandwich

___________19. Simple mixture of flour and water is used to make crepes and pancakes. It is also used to
coat fruit for fritters.

a. Butter b. chocolate c. sugar d. gelatin

___________20. These ingredients are available whole, chopped or ground, roasted or caramelized. They are
an important part of dessert cookery as they provide flavour for creams and ice creams.

a. Butter b. nuts c. sugar d. gelatin

___________21. 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 moulded into many attractive decorations.

a. Butter b. chocolate c. sugar d. gelatin

___________22. 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.

a. Butter b. chocolate c. sugar d. gelatin

___________23. This is used to set many cold moulded desserts. It is the basis for jellies and is also used to set
creams, mousses and glazes.

b. Butter b. chocolate c. sugar d. gelatin

___________24. What is a wooden or plastic board where fruits and vegetables are cut?

a. Cutting board b. mixing bowl c. grater e. whisk

________ 25. Which of the following frozen dessert is a smooth frozen mixture of milk, cream, sugar,
flavorings and sometimes eggs.
a. Frozen Soufflés b.) Frozen Mousses c.) Ice Cream d.) Sherbet

___________26. What is the process of putting your product into containers for easy distribution?
a. Packaging b. Labeling c. Wrapping d. Storing

___________27. This term refers to packaging in large standardized containers for efficient shipping and
handling
a. aseptically b. bulk c. packaging d. containerization

___________28. 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

___________29. A thin and transparent material that is made of cellulose and contains variable amount of
water and softener.
a. cellophane b. plastic c. metal d. glass

___________30. This packaging material is transparent and able to withstand heat treatments such as
pasteurization and sterilization.
a. cellophane b. glass c. metal d. paper
II. FILL IN THE BLANKS (Write your answer on the space provided.)

Initial Microbial load Foil Packaging pH of Food

Paper As a primary package enzyme system Food Packaging

31. _________________ is enclosing the food in a material for physical, chemical, biological protection and
tampering resistance.
32. _________________ is an inexpensive packaging material.
33. _________________ This simply indicates the inverse amount of hydrogen ion available in the food
system.
34. _________________ It is a chemical processes like fermentation and hydrolysis which occur in high
moisture food, especially in the presence of oxygen of ambient tropical temperature.
35. _________________This is the number of microorganism already present in food prior packaging.
36. _________________ This type of package is meant to directly contain the product.
37.__________________ - one of the innovative methods of commercial food packaging is foil wrapping.

III ENUMERATION

Types of packaging materials

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Preparation of glass containers
45.
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50.

GOODLUCK!!!