4th Periodical Test Tle 9
4th Periodical Test Tle 9
4th Periodical Test Tle 9
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
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.
_______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