REPUBLIC OF THE PHILIPPINES

DEPARTMENT OF EDUCATION
REGION X – NORTHERN MINDANAO
DIVISION OF LANAO DEL NORTE
Gov. A. Quibranza Prov’l Gov’t Compound
Pigcarangan, Tubod, Lanao del Norte

4th PERIODICAL TEST

TLE – 9 COOKERY

Name: _____________________________ Section: _________________

Date: Score: ________________

A. Directions :MULTIPLE CHOICE. Read the following statements carefully and choose the answer that best
describes the statement. Write the letter of your answers on the space provided.

_______1. The purpose of storing dessert is to

a. increase its volume c. improve the palatability
b. soften food tissues d. enhance freshness and quality
_______2. Which of these sauces is best for a simple dessert?
a. cold c. hot fudge
b. light d. rich
_______3. The following are thickening agents used in the preparation of sauce, EXCEPT
a. baking powder c. cream
b. cornstarch d. flour
_______4. Which of the following is considered the simplest dessert?
a. custard c. gelatin
b. fruits 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 c. Wrapping
b. Labeling d. Storing
_______7. This term refer to packaging in large standardized containers for efficient shipping and handling
a. aseptically c. packaging
b. bulk d. containerization
_______8. Which of the following material is made from wood pulp and used for flexible packaging of goods?
a. Cellophane c. metal
b. Glass d. paper
_______9. A thin and transparent material that is made of cellulose and contains variable amount of water and
softener.
a. cellophane c. metal
b. glass d. paper
_______10. This packaging material is man-made polymers of very high molecular weight.
a. cellophane c. plastic
b. glass d. metal
_______11. Which of the following tools is used for whipping eggs or butter, and for blending gravies, sauces and
soups?
a. grater c. whisks
b. spatula d. scraper
_______12. Which of the following cannot be used as garnishing in dessert?
a. fruit c. chocolate
b. nut 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 of 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
b. Plays important part in plate presentation
c. Adds visual interest to the food
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 c. funnels
b. measuring spoon d. spatula
_______17. Which of the following tools and equipment is used to chop, blend, mix, whip, puree, grate, and
liquefy foods?
a. blender c. grater
b. mixer d. range
_______18. It is a rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone or plastic egg
turners or flippers.
A. Measuring spoon B. Scraper
C. Vegetable peeler D. Graters
_______19. These are solid, slotted or perforated. They are made of stainless steel or plastic. The solid ones are
used to spoon liquids over foods and to lift foods, including the liquid out of the pot
A. Spoons B. Scrapers
C. Measuring spoon D. Graters
_______20. A kitchen appliance used for cooking food.
A. Spoons B. Scrapers
C. Blenders D. Range
_______21. Used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
A. Blender B. Grater
C. Measuring D. Scraper
_______22. It may be used to sprinkle over fruit, beaten into egg yolks for custard or into white’s for meringue.
A. Egg yolks B. Sugar
C. Fruit D. Cream
_______23. This often used as a decoration or accompaniment for both cold and hot desserts, with very little
effort needed to make an attractive colorful display.
A. Cream B. Egg whites
C. Egg yolks D. Sugar
_______24. It is the basis for jellies and is also used to set creams and mousses.
A. Sugar B. Gelatin
C. Cream D. Scraper
_______25. This can be mixed with flavorings, sugar and cream or milk to make custard or they may be whisked
together over hot water to create a sabayon.
A. Gelatin B. Egg yolks C. Cream D. Sugar
_______26. One of the oldest and most common methods of food packaging in homes.
A. Home Canned foods B. Foil packaging
C. Canned foods D. Freezing and Chilling
_______27. One of the innovative methods of commercial food packaging
A. Home Canned foods B. Foil packaging
C. Canned foods D. Freezing and Chilling
_______28. As a method of food processing have been around, foods that are canned commercially are cooked
prior to being placed in the can in order to prevent E. coli contamination.
A. Foil packaging B. Canned foods
C. Freezing and chilling D. Home canned foods
_______29. Another common method of packaging food . Most often, it is vegetables that are frozen, although
berries and other fruits can also lend themselves to being frozen.
A. Foil packaging B. Canned foods
C. Freezing and chilling D. Home canned foods

_______30. This simply indicates the inverse amount of hydrogen ion available in the food system.
A. pH of food B.Moisture of content
C. Enzyme system D. Initial microbial load
B. IDENTIFICATION: Identify the ingredients described in the following statements. Write your answers on
your test notebook. Choose the correct word/term from the box and write your answer on the space provided.
Batter Dessert Sabayon Chocolate Gelatin
Sponge based Nuts Packaging materials Sugar Portioning

__________________31. Simple mixture of flour and water is used to make crepes and pancakes. It is also used
to coat fruit for fritters.
__________________32. 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.
__________________33. 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.
__________________34. 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.
__________________35. 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.
_____________________36. The last course of a meal; usually sweet such as pies, cakes, chocolates, puddings,
and fruits.
__________________37. It is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a
sweet wine.
__________________38. Desserts which have a sponge base can be steamed or baked and can be flavoured with
a variety of ingredients including chocolate, jam, honey, lemon, orange, cheese, fruit pulp, or a syrup such as
treacle.
__________________39. It used for making packages.
__________________40. If you are making a number of desserts from a large quantity of mixture, it is important
to portion the mixture accurately so that each pudding looks the same.

C. Direction: Give an example for each type of dessert. Write your answer on the space provided.
41. Frozen Desserts _________________________________________
42. Fruit Cobblers _________________________________________
43. Pudding _________________________________________
44. Fruit _________________________________________
45. Soft Custard _________________________________________
46. Gelatin _________________________________________
47. Soft Cheese _________________________________________
48. Baked Custard__________________________________
49. Sherbet_______________________________________
50. Semi-Hard Cheese______________________________

“All things work together for good for those who love GOD”
Romans 8:28
 ANSKER KEY
TLE-9 COOKERY
I.
1. D
2. D
3. C
4. A
5. B
6. C
7. C
8. D
9. A
10. B
11. C
12. D
13. D
14. C
15. C
16. B
17. A
18. B
19. A
20. D
21. B
22. B
23. A
24. B
25. B
26. A
27. B
28. B
29. C
30. A
II. 31. BATTER
32. NUTS
33. CHOCOLATE
34. SUGAR
35. GELATIN
36. DESSERTS
37. SABAYON
38. SPONGED BASED
39. PACKAGING MATERIALS
40. PORTIONING
III. 41. ICE CREAM, SHERBET & ICES, FROZEN SOUFFLES & FROZEN MOUSSES
42 PEACH FRIUT COBBLERS, BERRY FRUIT COBBBLERS
43. CORNSTARCH PUDDING, BREAD PUDDING, RICH PUDDING
44. MANGO FLOAT, FRUIT SALAD
45. CARAMELIZED BAKED CUSTARD, BARIATIC EGG CUSTARD
46. FRUIT GELATIN, GELATIN PANNA COTA, GELATIN CAKE ART
47. COTTAGE CHEESE, CREAM CHEESE, CURD CHEESE
48 .EGG CUSTARD TARTS,BAKED RASPBERRY CUSTARD
49. RAINBOW SHERBET, KOOL AIDE SHERBET, STRAWBERRY SHERBET
50. EDAM CHEESE, ASIAGO CHEESE, CHEDDAR CHEESE