Third Monthly Exam in TLE 9

(COOKERY)
TEST 1 MULTIPLE CHOICE

Directions: Read the following questions carefully and choose the letter that best describes the statement. Write the
letter of the correct answer on your answer sheet.

_____1. It is the simplest dessert because they are nutritious, appetizing, and easy to prepare and serve.
A. cheese B. custard C. fruit D. frozen dessert
_____2. Mark John made leche flan which is an example of __________________.
A. cake B. custard C. pastry D. pudding
_____3. Gelato and sherbet are examples of __________________.
A. cheese B. custard C. pastry D. frozen dessert
_____4. Sherbet and sorbet are both made from two ingredients, fruit and sugar. But sherbet also includes
____________?
B. cream C. egg D. nut
_____5. This kind of dessert is marketed in two forms, the unsweetened and flavored.
A. gelatin B pastry C. pudding D. pie _____
6. It is a dough or paste consisting primarily of water, flour and often used as a crust for foods.
A. cake B. pastry C. pudding D. pie
_____7. It is another type of dessert which is easy to serve and differs depending on the kind of milk used.
A. cake B. candy C. cheese D. cream
_____8. _______________ should have attractive appearance, excellent consistency, and well – blended flavor.
A. gelatin B. pastry C. pudding D. pie
_____9. It is a description of a good soft custard dessert.
A. has pouring consistency of heavy cream
B. has an accompanying sauce to add interests
C. slightly chilled when serve
D. with firmness of shape
_____10. Which of the following is not a type of cheese based on consistency?
A. hard B. semi- hard C. sharp D. soft
_____11. This kind of dessert is marketed in two forms, the unsweetened and flavored.
A. gelatin B. pastry C. pudding D. pie
_____12. It is a dough or paste consisting primarily of water, flour and often used as a crust for foods.
A. cake B. fruit cobblers C. pastry D. pudding
_____13. Mark John made leche flan which is an example of _______________.
A. cake B. custard C. pastry D. pudding
_____14. Gelato and sherbet are examples of __________________.
A. custard B. frozen dessert C. ice cream D. milk shakes
_____15. Sherbet and sorbet are both made from two ingredients, fruit and sugar. But sherbet also includes what
ingredient?
A. Butter B. cheese C. cream D. egg
_____16. ________simplest dessert because they are nutritious, appetizing, and easy to prepare and serve.
A. cake B. cheese C. custard D. fruit
_____17. It is another type of dessert which is easy to serve and differs depending on the kind of milk used. A. cake B.
candy C. cheese D. cream
_____18. ______________ should have attractive appearance, excellent consistency, and well – blended flavor.
A. gelatin B. pastry C. pudding D. pie
_____19. A good soft custard dessert must have a characteristic of _______________.
A. has pouring consistency of heavy cream
B. has an accompanying sauce to add interest
C. slightly chilled when serve
D. with firmness of shape
_____20. The following are types of cheese based on consistency except ________.
A. hard B. semi- hard C. sharp D. soft
_____21. Cheese is a dessert.
a. true b. false c. maybe d. sometimes
_____22. Jess wants to prepare a good icing, which sugar will he use?
a. brown b. white c. castor d. confectioner’s
_____23. Luisa will make a leche flan, which of the following ingredient will she use?
a. chocolate b. egg white c. egg yolk d. cream ]
_____24. It is used to set many cold molded desserts.
a. cream b. gelatin c. batter d. sugar
_____25. Castor sugar is best for____.
a. cake b. meringues c. fondant d. cones
_____26. A mixture of flour and water is used to make crepes and pancakes
a. batter b. cake c. chocolate d. gelatin
_____27. What ingredient contains a lot of vitamins and fiber which are good for digestion?
a. sugar b. fruits c. cream d. egg
_____28. Which does not belong to the group?
a. black b. white c. brown d. confectioner
_____29. Which of the following ingredient is available whole, ground, roasted or caramelized?
a. cream b. sugar c. nuts d. batter
_____30. Which ingredient is being linked generally to all desserts?
a. sugar b. cheese c. egg d. milk
_____31. It is a general term used to identify any of the foods or substances that are combined to make a dish.
a. ingredient b. procedure c. material d. condiments
_____32. Leavening agents can be added to batter to make bakery products.
a. true b. false c. maybe d. sometimes
_____33. It is used to set many cold molded desserts.
a. cream b. gelatin c. milk d. sugar
_____34. Egg yolks may be mixed with flavorings, sugar and cream or milk to make a ________.
a. pasta b. custard c. glazing d. sauce
_____35. Egg whites should be fresh and ____ grade quality.
a. D b. C c. B d. A
____ 36. What ingredient is a mixture of flour and water is used to make crepes and pancakes?
a. batter b. cake c. chocolate d. gelatin
____37. What ingredient contains a lot of vitamins and fiber which are good for digestion?
a. sugar b. fruits c. cream d. egg
____38. Which does not belong to the group?
a. black b. white c. brown d. confectioner
____39. Which of the following ingredient is available whole, ground, roasted or caramelized?
a. cream b. sugar c. nuts d. batter
____40. Which ingredient is being linked generally to all desserts?
a. sugar b. cheese c. egg d. milk
____41. Cheese is a dessert.
a. true b. false c. maybe d. sometimes
____42. Jess wants to prepare a good icing, which sugar will he use?
a. brown b. white c. castor d. confectioner’s
____43. Luisa will make a leche flan, which of the following ingredient will she use?
a. chocolate b. egg white c. egg yolk d. cream
_____44. It is used to set many cold molded desserts.
a. cream b. gelatin c. batter d. sugar
_____45. Castor sugar is best for____.
a. cake b. meringues c. fondant d. cones
_____46. Egg whites should be fresh and _____ grade quality.
 a. D b. C c. B d. A
_____47. Egg yolks may be mixed with flavorings, sugar and cream or milk to make a ________.
a. pasta b. custard c. glazing d. sauce
_____48. It is used to set many cold molded desserts.
a. cream b. gelatin c. milk d. sugar
_____49. A mixture of flour and water is used to make crepes and pancakes.
a. batter b. sugar c. milk d. cream
_____50. It is a general term used to identify any of the foods or substances that are combined to make a dish.
a. ingredient b. procedure c. material d. condiments

TEST 2
Directions: Arrange the jumbled words inside the parenthesis to complete the following sentences. Write your answer
in your answer sheet.(2 points each) No erasures.
1. There are a wide variety of ____________ (IRENGDTSIEN) that may be used in the preparation and cooking of cold
and hot desserts.
2. Simply include __________ (NRUSIUTTIO) ingredients and eliminate high-fat content to make your dessert much
healthier to eat.
3. The common element linking virtually all desserts is ___________ (RAGUS).
4. (GETILAN) is used to set many cold molded desserts.
5. __________ (EMACR)is often used as a decoration or accompaniment for both cold and hot desserts. 6. Cream may be
combined with rice, sugar and milk to make a delicious rice
__________ (INGDPUD).
7. ________ (BATRET) mixture of flour and water is used to make crepes and pancakes.
8. ___________ (LATECOCHO) may be melted to easily blend into fillings and batters.
9. __________________ (TEDLAGRAUN) sugar is used in most recipes
10. Egg whites should be fresh and A grade ______________ (UAQILYT).