QUARTER IV

LESSON 1
PREPARATION OF DESSERT
DESSERT IS USUALLY SWEET COURSE OR DISH
(AS EXEMPLIFIED BY PASTRY OR ICE CREAM)
USUALLY SERVED AT THE END OF A MEAL.
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Direction: Read the following statements carefully and choose the answer that best describes
the statement.
1. The purpose of storing desserts is to
a. increase its volume
b. soften food tissues
c. improve the palatability
d. enhance freshness and quality
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2. Which of these sauce is best for a simple dessert?

a. cold
b. light
c. hot fudge
d. rich
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3. The following are thickening agents used in the preparation of sauce, EXCEPT
a. baking powder
b. cornstarch
c. cream
d. egg
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4. Which of the following is considered the simplest dessert?

a. custard
b. fruits
c. gelatin
d. puddings
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5. All of the following are characteristics of good fruit desserts, EXCEPT

a. appetizing aroma
b. slightly chilled temperature
c. simple and attractive
d. moderately sweet
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6. What is the process of putting your product into containers for easy distribution?
a. Packaging
B. Labeling
c. Wrapping
d. Storing
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7. This term refers to packaging in large standardized containers for efficient shipping and
handling
a. aseptically
b. bulk
c. packaging
d. containerization
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8. Which of the following material is made from wood pulp and used for flexible packaging of
goods?
a. Cellophane
b. Glass
c. metal
d. paper
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9. A thin and transparent material that is made of cellulose and contains variable amount of
water and softener.
a. cellophane
b. glass
c. metal
d. paper
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10. This packaging material is transparent and able to withstand heat treatments such as
pasteurization and sterilization.
a. cellophane
b. glass
c. plastic
d. metal
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11. Which of the following tools is used for whipping eggs or butter, and for blending gravies,
sauces and soups?
a. grater
b. spatula
c. whisks
d. scraper
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12. Which of the following cannot be used as garnishing in dessert?

a. fruit
b. nut
c. chocolate
d. flower
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13. Which of the following guidelines should not be practiced in plating dessert?
a. Layer flavors and texture
b. Make garnishes edible
c. Don’t crowd the plate
d. Use monotype plate
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14. 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 distribution
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15. In plating and presenting food, which among the following statement is related to texture?
a. Enhances plate presentation
B. Plays important part in plate presentation
c. Adds visual interest to the food
d. Serves as frame of the presentation
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16. Which of the following tools is used for measuring small quantity of ingredients like salt,
baking powder and others.
a. measuring cup
b. measuring spoon
c. funnels
d. spatula
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17. Which of the following tools and equipment is used to chop, blend, mix, whip, puree,
grate, and liquefy foods?
a. blender
b. mixer
c. grater
d. range