Cookery 10 Pre Post
Cookery 10 Pre Post
Cookery 10 Pre Post
PRE/POST TEST
COOKERY 10
Directions: Read the following questions carefully and choose the letter that best describes the
statement. Write your answer on your test notebook.
44. Which of the following guidelines should not be practiced in plating dessert?
A. Layer flavors and texture C. Dont crowd the plate
B. Make garnishes edible D. Use monotype of plate
45. In plating and presenting food, which among the following statement is related to texture?
A. Enhances plate presentation C. Adds visual interest to the food
B. Plays important part in plate presentation D. Serves as frame of the presentation
46. 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
47. 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
48. The purpose of storing dessert is to
A. increase its volume C. improve the palatability
B. soften food tissues D. enhance freshness and quality
49. Which of these sauce is best for a simple dessert?
A. cold B. light C. hot fudge D. rich
50. The following are thickening agents used in the preparation of sauce, EXCEPT
A. baking powder B. cornstarch C. cream D. flour
44. Which of the following guidelines should not be practiced in plating dessert?
A. Layer flavors and texture C. Dont crowd the plate
B. Make garnishes edible D. Use monotype of plate
45. In plating and presenting food, which among the following statement is related to texture?
A. Enhances plate presentation C. Adds visual interest to the food
B. Plays important part in plate presentation D. Serves as frame of the presentation
46. 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
47. 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
48. The purpose of storing dessert is to
A. increase its volume C. improve the palatability
B. soften food tissues D. enhance freshness and quality
49. Which of these sauce is best for a simple dessert?
A. cold B. light C. hot fudge D. rich
50. The following are thickening agents used in the preparation of sauce, EXCEPT
A. baking powder B. cornstarch C. cream D. flour
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