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    Cookery 9

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    REGIN VILLASIS

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    © All Rights Reserved
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    Cookery 9

    Uploaded by

    REGIN VILLASIS
    3 views2 pages

    Original Title

    COOKERY 9

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    © © All Rights Reserved

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    3 views2 pages

    Cookery 9

    Uploaded by

    REGIN VILLASIS

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Department of Education

    Region VI-Western Visayas


    SCHOOLS DIVISION OF CAPIZ
    District of Jamindan
    MANUEL GANZON ADVINCULA INTEGRATED SCHOOL

    4rth Quarter Examination in Grade 9 Cookery

    TEST I. Write TRUE if the statement is correct and FALSE if it is wrong.

    1. Dessert containing uncooked eggs should be handled with extreme care, as raw egg is a medium in which dangerous bacteria such as
    salmonella can thrive. T
    2. Many dessert have unlimited storage life. Make sure you check with your supervisor and follow organizational requirement. F
    3. If milk and cream are used in dessert like trifle and custard, they must not be left to stand at room temperature for any length of time. They
    should be kept in the refrigerator until the last possible moment to prevent the risk of food poisoning. T
    4. Any dessert that is required for immediately consumption must be cooled rapidly and stored in the cool room required. F
    5. Never decorate a plate with something edible. F
    6. Ensure the garnish complements and enhances the dish. T
    7. Choose garnishes that are the correct size; they should be easy to eat. T
    8. The right plate can add or enhance the theme really well. T
    9. Rich sauce is well suited to a simple dessert. T
    10. Light sauce is suited to a rich dessert. T

    TEST II. IDENTIFICATION. Identify what is being asked in the following Questions.
    __________11. When plating desserts, the choice of plate is critical to the final presentation.
    __________12. It is critical to food presentation, as well as enjoyment. Contrasting hard and soft, smooth and coarse, adds visual interest to
    your food, and it will enhance your customers' enjoyment to the food.
    __________13. Always consider color as an important part of plate presentation. Always try to have a variety of colors on the plate.
    __________14. Remember that neatness counts. Food should be contained within the rim of the plate, yet it should not be crowded in the
    center.
    __________15. This ingredient is often used as a decoration or accompaniment for both cold and hot desserts, but may also be used as one of
    the recipe ingredients. Whipped cream may also be used as an effective layer for trifle.

    __________16. Garnishes and decorations can enhance your plate presentation.

    __________ 17. To Refrigerate or to reduce the temperature of food.


    __________ 18. To keep cool or cold
    __________ 19. The process of storing food by means of refrigeration
    __________ 20. May be melted to easily blend into fillings and batters. It can also be poured over desserts such as cakes and puddings.

    TEST III. ENUMERATION:


    Three Categories Of Dessert Sauce Methods of Food packaging
    21. 34.
    22. 35.
    23.
    Guidelines in plating dessert 36 – 40. Ingredients in Making Chocolate Mousse
    24.
    25.
    Types of packaging materials
    26.
    27.
    28.
    29.
    30.
    Classification of packaging according to use
    31.
    32.
    33.

    Department of Education
    Region VI-Western Visayas
    SCHOOLS DIVISION OF CAPIZ
    District of Jamindan
    MANUEL GANZON ADVINCULA INTEGRATED SCHOOL

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