1. Which tool is used for whipping eggs or butter, and for blending gravies, sauces and soups? *
A. grater B. whisk C. spatula D. scraper
2. Which of the following is considered the simplest dessert? *
A. custard B. gelatin C. fruits D. puddings
3. Which tool is used for measuring small quantity of ingredients like salt, baking powder, and others. *
A. measuring cup B. funnels C. measuring spoon D. spatula
4. Which tool and equipment is used to chop, blend, mix, whip, puree, grate, and liquefy foods.
A. blender B. grater C. mixer D. spatula
5. A dessert that balances out a meal and gives ________ to the meal. *
A. closure B. fattening C. romantic D. feel like a kid
6. Made from sugar and other sweet substances , used as sauce.
A. sweet sauces B. creamy sauces C. buttered sauces D. dessert sauces
7. A soft confectioner made of butter, sugar and, chocolate. *
A. custard B. fudge C. fruit D. sauce
8. It is a flavored liquid blend of ingredients that adds flavor and appearance of desserts. *
A. custar B. fudge C. syrup D. sauce
9. A dessert sauce mixture of egg, milk, and sugar is called________ ? *
A. custard B. fudge C. fruit D. sauce
10. Which of the following is not a type of sauce? *
A. custard B. chocolate C. fruit puree D. syrup
11. The following are thickening agent for sauce, except one *
A. baking powder B. cornstarch C. cream D. egg
12. Which is suited in storing your sauces? *
A. airtight jar B. plastic bottle C. small plastic bag D.medium- sized bottle
13. What is the first step in preparing custard sauce? *
A. Slowly beaten hot milk into the egg mixture.
B. Scald the milk before adding it to egg-sugar mixture.
C. Combine eggs and sugar , immediate stir without creating lumps.
D. Place bowl with egg mixture in a pan of simmering water and stir until you achieve the right consistency.
14. Which of the following shows the importance of adding the sauce in dessert? *
A. enhance palatability and adds flavor
B. add flavor and less expensive
C. Iess expensive and prolong the life span
D. prolong the life span and enhance palatibility
15. Which of the following is not an accompaniment? *
A. dessert syrup
B. Fudge
C. Pastry cream
D. Cream Anglaise
16. An accompaniment gives moisture to a cake? *
A. dessert syrup B. Fudge C. Pastry cream D. Cream Anglaise
17. A lightly thickened accompaniment that has milk and eggs *
A. dessert syrup B. Fudge C. Pastry cream D. Cream Anglaise
18. An accomapniment used as a pie filling. *
A. custard B. dessert syrup C. Pastry cream D. Cream Anglaise
19. Accompaniment used as acake and pastry filling for pies and pudding.
A. custard B. dessert syrup C. Pastry cream D. Cream Anglaise
20. Everything on your dessert should be _______ and delicious. *
A. edible B. fit C. ripe D. suitable
21. What is the last step in preparing custard sauce? *
A. Slowly beaten hot milk into the egg mixture.
B. Scald the milk before adding it to egg-sugar mixture.
C. Combine eggs and sugar , immediate stir without creating lumps.
D. Place bowl with egg mixture in a pan of simmering water and stir until you achieve the right consistency.
22. Which plating guideline shows various sizes and shapes of plate? *
A. keep it clean and simple
B. layer flavor and texture
C. try different plates
D. garnishes relate to the plate
23. Which serves as the frame of the presentation *
A. color B. garnishes C. plate D. texture
24. Which gives contrast of hard and soft , smooth and coarse will enhance customers 'enjoyment to the food. *
A. color B. garnishes C. plate D. texture
25. Color that gives natural appetite suppresant, since it can make food look unappetizing . *
A. black B. blue C. green D. red
TLE
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Answer:
1.C
2.C
3.C
4.A
5.A
6.A
7.B
8.C
9.B
10.B
11.D
12.D
13.D
14.B
15.D
16.A
17.B
18.C
19.C
20.B
21.C
22.B
23.D
24.A
25.A
Explanation:
I hope it helps you all