Scribd
Upload
29 views2 pages

Cookery 9 Quarter 4 Summative 1

This document contains a 1st summative test covering topics related to plating, presenting, storing, and packaging of desserts. The test has multiple choice and enumeration questions testing knowledge of ingredients, techniques, guidelines, and sanitary practices for dessert preparation and storage. Correct answers are required for topics such as sauces, batters, sugars, gelatin, packaging methods, and plating techniques.

Uploaded by

Alma Dagoc Dolorito Jamero
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
29 views2 pages

Cookery 9 Quarter 4 Summative 1

This document contains a 1st summative test covering topics related to plating, presenting, storing, and packaging of desserts. The test has multiple choice and enumeration questions testing knowledge of ingredients, techniques, guidelines, and sanitary practices for dessert preparation and storage. Correct answers are required for topics such as sauces, batters, sugars, gelatin, packaging methods, and plating techniques.

Uploaded by

Alma Dagoc Dolorito Jamero
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

Republic of the Philippines

Department of Education
Caraga Administrative Region
Division of Agusan del Norte

QUARTER 4
1ST SUMMATIVE

Name:________________________________Grade/Section:______________Date:_________
Score: _______

1. Which of the following guidelines should NOT be practiced in plating desserts?


a. layer flavors and texture c. don't crowd the plate
b. Make garnishes edible. d. use monotype plate
2. Which of the following sanitary practices is NOT true in storing desserts?
a. wash utensils and equipment thoroughly
b. store foods and ingredients in a dry place
c. keep away from food when you are ill
d. safeguard the food during a distribution
3. In plating and presenting food, which among the following statement is related to
texture?
a. enhances plate presentation.
b. adds visual interest to the food.
c. plays an important part in plate presentation.
d. serve as a frame for the presentation.
4. 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 the distribution.
5. The purpose of storing desserts is to
a. increase its volume c. improve palatability
b. soften food tissues. d. enhance freshness and quality
6.What is the process of putting your product into containers for easy distribution?
a. packaging b. labelling c. wrapping d. storing
7. This term refers to packaging in large standardized containers for efficient shipping
and handling.
a. aseptically b. bulk c. packaging d. decontainerization
8. 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
9. 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
10. This packaging material is transparent and able to withstand heat treatments
such as sterilization. a. cellophane b. glass c. metal d. paper
II. Read the questions carefully. Choose the correct answer inside the box for the
following questions below. Write it in the space provided .

____1. a flavored liquid blend of ingredients that adds flavor and enhances the
appearance of the food.
____2. They are an important part of dessert cookery as they provide flavor for creams
and ice creams.
____3. It is the basis for jellies and is also used to set creams and mousses.
____4. It is the common element that links virtually all desserts.
____5. This ingredient is often used as a decoration or accompaniment for both cold
and hot desserts.
____6. A mixture of flour and water is used to make crepes and pancakes.
_____7.A type of sugar that is commonly used in hot sauce as it produces a lovely rich
caramel flavor.
____8. A type of sugar that is best for meringues and some cakes because it dissolves
more easily.
____9. a soft confection made of butter, sugar, and chocolate.
_ __10. An ingredient in preparing desserts that may be mixed with flavorings, sugar,
and cream, or milk to make custard

Gelatin Sugar Brown Sugar Sauce

Egg Yolk Batters Egg whites Fudge Castor Sugar

Cream Nuts

III. Enumeration:
1-5.Techniques in presenting desserts
6.-10.Guidelines in plating dessert

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy