OLERAS NATIONAL HIGH SCHOOL

Laoang N. Samar
Fourth Quarter Exam in TLE 9

Name:____________________________________________________ Date:_____________ Gr. & Sec.:________________

I. True or False.
Directions: Read each statement about the guidelines in preparing vanilla custard sauce. Write TRUE if the
statement is correct and FALSE if it is incorrect.

__________1. Use clean, sanitized equipment and follow procedure.

__________2. If the sauce curdles, immediately stir in two to four ounces cold milk.
__________3. Immediately cool the sauce by setting the pan or bowl in hot water.
__________4. When combining egg yolks and sugar, whip the mixture as soon as the sugar is added.
__________5. Scald milk before combining with the yolks.
__________6. Slowly beat the cold milk into the beaten eggs and sugar.
__________7. To test for doneness, the mixture lightly coats the back of the spoon.
__________8. Place bowl with egg mixture in a pan of boiling water.
__________9. Let the sugar and egg yolks stand together without mixing creates lumps.
__________10. In cooling the sauce, stir it occasionally to cool evenly.

II. MATCHING TYPE.

Directions: Match the types of desserts in column A to its definition in column B. Write only the letter of your
answer.
Column A Column B

_____11. Fruits A. a dessert with a depth of two or three inches and are topped
_____12. Cheese with biscuit dough rather than being made with pie crust.
_____13. Gelatin Dessert B. They may be served in their baking cups or may be unmolded
_____14. Custard and served with fruit garnishes or with dessert sauces.
_____15. Puddings C. Simplest dessert
_____16. Fruit Cobblers D. These are easily prepared, economical and vary in many ways.
_____17. Ice Cream E. Relatively simple dessert to prepare and vary with sauces.
_____18. Sherbet and Ices F. Made from a variety of milks from cow, goat and sheep.
_____19. Frozen Soufflés and Frozen Mousse G. Balances out a meal and gives “closure” to the meal.
_____20. Dessert H. Made like chilled mousses and Bavarians, whipped cream, beaten
egg whites
I. Smooth frozen mixture of milk, cream, sugar, flavorings and
sometimes eggs.
J. Made from fruit juices, water and sugar.

III. Identification.
Direction: Identify the following and write your answer on the space provided.
________________ 21. This ingredient is often used as decoration for both hot and cold dessert.
________________ 22. The simple mixture of flour and water.
________________ 23. The common element of all desserts. It is used in almost all desserts.
________________ 24. Used to set cold molded desserts, also for set creams and glazes.
________________ 25. It is available in whole, chopped, ground or roasted
________________ 26. Melted to easily blend into fillings and batters, can be molded and shape.
________________ 27. Sugar used in most common recipe.
________________ 28. Sugar used for making hot sauce as it produces caramel flavor.
________________ 29. This ingredient make the texture seem thicker and improve the whipping qualities.
________________ 30. The sugar used mostly for dusting the tops of desserts.
 IV. Fill in the blank.
Direction: Complete the sentence by filling the blanks with the correct words.
Procedure on how to make a Strawberry sauce:
31. Combine the sugar and ____________________.
32. ____________________ in the crushed fruit.
33. Bring to a ____________________ and stir constantly. Cook until clear.
34. ____________________ from fire. Add lemon juice and serve hot or cold.
35. This sauce may be stored in a covered jar and placed in the ____________________.

V. Multiple Choice.
Direction: Read the following carefully and encircle your answer.
36. This is a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food.
a. Appetizer b. Dessert c. Sauce d. Stock
37. Which of the following sauces is suited to a simple dessert?
a. A. cold sauce b. light sauce c. hot fudge sauce d. rich sauce
38. The following are thickening agents for sauce, EXCEPT
a. baking powder b. Cream c. cornstarch d. egg
39. Which of the following containers is used to store sauces?
a. airtight jar b. Medium-sized bowl c. plastic bottle d. small plastic bag
40. This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.
a. Hot fudge b. Rich sauce c. hot sauce d. light sauce
41. What is the process of putting your product into containers for easy distribution.
a. packaging b. labelling c. wrapping d. storing
42. Which of the following materials is made from wood pulp and used for flexible packaging of goods.
a. cellophane b. glass c. metal d. paper
43. A thin and transparent material that is made of cellulose and contains variable amount of water softener.
a. cellophane b. glass c. metal d. paper
44. This packaging material is transparent and able to withstand heat treatments such as sterilization.
a. cellophane b. glass c. metal d. paper
45. Are used worldwide for storing liquids and solid foods such as curd, yoghurt, beer, dried food, and honey.
a. earthenware b. metal c. wood crate d. leaves
46. Why is it important to follow the rule of Mise en Place in preparing food?
a. because it will save your time c. because it improves efficiency
b. to organize the workstation d. all of the above
47. What is the importance of dessert in a meal?
a. dessert is the highlight of an enjoyable meal c. It offers variety of health benefits
b. dessert may help ease digestion d. all of the above
48. Why is it important to choose the appropriate dessert ingredients?
a. because fresh ingredient is good
b. because ingredients contrast with each other
c. choice of ingredients determines the overall quality of the dessert
d. because it is what the chefs wants
49. What is the importance of plating a dessert?
a. it determines the success of a dish c. it tempts the eye and make the guest crave
b. it draws attention for specific ingredients d. all of the above
50. How do you plate desserts?
a. you just simply put all the food in plate c. always use big plate
b. overcrowds the plate d. keep it clean and simple

GOOD LUCK!!!

Prepared by: Checked by: Noted by:

JOVELYN P. DE ASAS NITA T.LAGRIMAS GEORGE M. PINCA, EdD

SST-1 Head Related Subjects School Head

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