POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

SANTA ROSA LAGUNA

THIRD QUARTERLY EXAM
GRADE 9 TLE

NAME: ___________________________________ DATE: _________________________

YEAR/SECTION: ____________________________ TEACHER: ______________________

I. Multiple Choice
Directions: Write the correct answer using the space provided before the number.
______1. Which of the following tools and equipment is used for peeling and slicing fruits and
vegetables?
a. Graters c. Kitchen Knives
b. Kitchen Shears d. Spatula
______2. It is made in all parts of the world from a variety of milks from cow, goat and sheep.
a. Ice Cream c. Custard
b. Cheese d. Pudding
______3. All of the following are characteristics of pudding EXCEPT
a. slightly chilled c. firmness of shape
b. attractive appearance d. well-blended flavor
______4. It is a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the
food.
a. Cream c. Caramel
b. Fudge d. Sauce
______5. It consists of milk, sugar, eggs and flavorings, and can be used as pie fillings.
a. Custards c. Dessert Syrup
b. Pasty Cream d. Cream Anglaise
______6. It is the frame of the presentation that comes with many sizes, shapes, and colors.
a. Spoon c. Plates
b. Fork d. Tissue
______7. It is cooked ahead of time, then cooled, covered and put in the refrigerator to chill.
a. Light sauces c. Hot Sauces
b. Rich sauces d. Cold sauces
______8. It is an equipment used for mixing, creaming, beating and whipping ingredients.
a. Blenders c. Mixers
b. Spatula d. Whisks
______9. It is a frozen dessert made from fruit juices, water and sugar.
a. Frozen Mousses c. Sherbet and Ices
b. Ice cream d. Frozen Souffles
______10. All of the following are characteristics of good fruit desserts, EXCEPT
a. appetizing aroma c. velvety smooth texture
b. clean washed appearance d. slightly chilled
______11. It is a soft confection made of butter, sugar and chocolate.
a. Cream c. Caramel
b. Fudge d. Sauce
______12. It is a kind of sauces which is well suited to a simple dessert.
a. Light Sauce c. Cold Sauce
b. Hot Sauce d. Rich Sauce
______13. All of the following are what consists of stirred vanilla custard sauce, EXCEPT
a. cream c. sugar
b. milk d. egg yolks
______14. It is a color meaning fresh and cool.
a. Black c. Red
b. Blue d. Green
______15. It is used to scrape vegetables, such as carrots and potatoes and to peel fruits.
a. Kitchen Shears c. Kitchen Knives
b. Vegetable Peeler d. Graters
______16. All of the following are the characteristics of baked custard, EXCEPT
a. firmness of shape c. smooth, tender texture
b. excellent flavor d. has pouring consistency of heavy cream
______17. Which of the following is considered the simplest dessert?
a. Puddings c. Fruits
b. Frozen Dessert d. Custard
______18. All of the following are thickening agents used in preparing of sauce, EXCEPT
 a. Cornstarch c. Cream
b. Baking Powder d. Egg
______19. Which of the following cannot be used as garnishing in dessert?
a. Chocolate c. Fruit
b. Nut d. Flower
______20. It is a color meaning passion and excitement.
a. Black c. Red
b. Blue d. Green
______21. It is an appliance used to chop, blend, mix, whip, puree, grate, and whipping ingredients.
a. Mixers c. Kitchen Knives
b. Blender d. Range
______22. It is a frozen dessert with smooth frozen mixture of milk, cream, sugar, flavorings and
sometimes eggs.
a. Frozen Mousses c. Sherbet and Ices
b. Ice cream d. Frozen Souffles
______23. All of the following are thickening agents used in preparing of sauce, EXCEPT
a. Grains c. Flour
b. Rice d. Flavor
______24. It is used as a cake and pastry fillings for cream pies and pudding.
a. Custards c. Pastry Cream
b. Cream Anglaise d. Dessert Syrup
______25. It is a color meaning natural appetite suppressant.
a. Black c. Red
b. Blue d. Green

II. True or False

Directions: Write TRUE if the statement is correct and FALSE if not.
_________1. Cream is used as a decoration or accompaniment for both cold and hot desserts.
_________2. Egg whites is the basis for jellies and is also used to set creams and mousses.
_________3. Use only pasteurized cream when selecting dessert ingredients.
_________4. Chocolate can also be poured over desserts such as cakes and puddings.
_________5. Freshness is not important.
_________6. Use various sizes and shapes in plating desserts.
_________7. If your dessert is beautiful, it should need a lot of garnishes.
_________8. Color is not an important part of plate presentation.
_________9. Choose garnishes that are bigger in size.
_________10. Food should be contained within the rim of the plate and not be crowded in the center.

III. Essay (5 points each)

Directions: Write your answers at the back of your paper.
1. Why do you think dessert is important in a meal?
2. What are the safety procedures in making desserts?
3. How would you keep your desserts to maintain its quality and taste?