26. Color that gives passion and excitement. *
A. black B. blue C. green D. red
27. Any dessert that is not requiredfor immediate consumption must be _________rapidly stored in the coolroom until required. *
A. cooled B. freeze C. stored D. refrigerate
28. If milk and cream are used in desserts like trifle or custards, they must not be _________ to stand at room temperature to any length of time. *
A. left B. refrigerate C. stand D. store
29. Storing techniques that reduces the temperature of the food. *
A. chilling B. cold storage C. refrigerate D. room temperature
30. A storing techniques tat keeps dessert cool or cold. *
A. chilling B. cold storage C. refrigerate D. room temperature
31. Sometime the __________ also comes with a garnish of its own. *
A. dessert B. garnishes C. sauce D. accompaniments
32. A decoration added to a food to enhance its appearance or taste. *
A. dessert B. garnishes C. sauce D. accompaniments
33. Are complementary additions to the main ingredient of a meal. *
A. dessert B. garnishes C. sauce D. accompaniments
34. The actual dessert itself. *
A. main item B. crunch component C. sauce D. garnish
35. Adds appeal to plated desserts. *
A. main item B. crunch component C. sauce D. garnish
36. Used to add flavor and color to the dessert. *
A. main item B. crunch component C. sauce D. garnish
37. It adds extra texture to the desserts. *
A. main item B. crunch component C. sauce D. garnish
38. following are garnishes that add wow factor to theplated dessert, except one *
A. nut B. chocolate C. fruit D. cake
39. Means cooled dessertsmust be covered with plastic in lidded containers before storing in the cool room. *
A. preservation B. proper storage C.food packaging D. labeling
40. It requires protection, tampering resitance, and special physical, chemical and biological needs. *
A. preservation B. proper storage C.food packaging D. labeling
41. When plating desserts, the choice of plate is critical to the final presentation. Is it TRUE or FALSE? *
A. True B. False
42. Garnishes and decorations can enhance your plate presentation. Is it TRUE or FALSE? *
1 . True B. False
43. Any dessert that is requiredfor immediate consumption must be heated rapidly and stored in the cool room until required. Is it TRUE or FALSE? *
A. True B. False
44. If milk and cream are used in desserts like trifle and custards, they must not be left to stand at room temperature for any lenght of time.c *
A. True B. False
45. Many desserts have unlimited storage life. Is it TRUE or FALSE? *
A. True B. False
46. To heat a liquid until just below the boiling point, 180 degrees, or to blanch fruits and vegetables like tomatoes, for instance, to facilitate the removal of the skin. *
A. boiling B. simmering C. scalding D. braising
47. A cooking method gentler than boiling, simmering refers to cooking food in liquid (or cooking just the liquid itself) at a temperature slightly below the boiling point- around 180 to 190 degrees. *
A. boiling B. simmering C. scalding D. braising
48. The process of storing food by means of refrigerator at 23 degrees celsius. *
A. refrigerate B. cold storage C. chilling D. freezing
49. To keep cold or cool below 40 degrees fahrenheit *
A. refrigerate B. cold storage C. chilling D. freezing
50. Refrigerate or reduce temperature of food below 8 degrees celcius. *
A. refrigerate B. cold storage C. chilling D. freezing
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Answer:
26. d
27. c
28. b
29. b
30. a
31. c
32. d
33. c
34. c
35. b