4th-cookery-exam Grade 9 Technology and Livelihood Education (1).pptx

Cookery 9 Technology and Livelihood Education... Fourth Grading Examination

1. COOKERY 9 Directions : Read the following questions carefully. Write the letter of the correct answer on the answer sheet.

2. 1. This chemical is produced naturally, and helps to regulate sleep, alertness, and a wide range of other biological functions. A. Serotonin B. Minerals C. Antioxidants D. Vitamins

3. 2. This nutrient present in a dessert which can convert into sugar and can give you a much-needed energy boost the whole day. A. Vitamin A B. Calcium C. Vitamin C D. Carbohydrates

4. 3. Which of the following is NOT a tip for downsizing dessert portions for your healthy dessert menu? A. Serve miniature desserts with fruit. B. Use lots of apple slice to cover the whole chocolate pie C. Try to serve dessert in shot glass D. Create mini spiced-fruit tarts

5. 4. What is the meaning of practice health stealth? A. Looking for unique ingredients in making. B. Downsizing dessert portions to manage calories. C. Using fruits and vegetables as alternative ingredients for dessert. D. Modifying or adding ingredients that lessen fats and added sugars while boosting fiber, vitamins and minerals

6. 5. These are known to be the simplest type of dessert. These are the easiest to prepare, nutritious and appetizing. Fruits Custards c. fruit cobblers d. gelatin dessert

7. 6. Baked and soft custards vary in so many ways. This can also be served in cups added with fruit garnishes or dessert sauces. a. Fruits b. Custards c. Fruit cobblers d. Gelatin dessert

8. 7. They have a depth of two or three inches and are topped with biscuit dough rather than a pie crust. It might look like a pie, but it is not a fruit pie. They can be served hot or cold. Fruits Custards F ruit cobblers G elatin dessert

9. 8. These are known to be an “inexpensive form of food for the poor” because they are frequently cooked after the bread. a. Cake Cookies Biscuits Pastry  

10. 9. These can also be in a form of fruits, nuts, and vegetables coated in sugar or glazes. Candy Cookies Biscuits d.Pastry

11. 10. This is a type of dessert that is made out of dough of flour, sugar, butter, water, egg, milk, shortening, and baking powder. It is usually unique in flavor because it can either be sweet or savory. Cake Cookies Biscuits Pastry

12. 11. These are usually flat and is made of flour, eggs, sugar, and butter. Cake Cookies Biscuits d. Pastry

13. 12. This is a sweet baked dessert that contains a combination of flour, eggs, sugar, butter or oil and some other liquid ingredients like water, liquor, or milk and leavening agents like baking powder. What is this? Cake Biscuits Cookies Pastry

14. 13. Which of the following is NOT a thickening agent for dessert sauces? egg chocolate c. cream d. starch

15. 14. A soft creamy confection made of sugar, milk, butter and flavoring. cold sauce fudge c. hot fudge d. rich sauce  

16. 15. A flavored liquid mixture of ingredients that adds flavor and enhances the appearance of the food. cold sauce fudge c. hot fudge d. sauce

17. 16. Which of the following is excluded in the group? a. fruit purees b. hot sauces c. custard sauce d. Sabayon sauce

18. 17. Which is NOT true about the proper storage of dessert sauces? a.Sauces should be kept in airtight containers. b.Store sauce in hot dry place away from moisture, oxygen and pests. c.Thickened sauce should be prepared, served and stored with caution. d.Store the sauces in refrigerator not in room temperature.

19. 18. Why we need to consider the appearance and texture of a dessert? a. To provide positive impression and good taste of the product. b. To enhance the color c. To create good attraction d. To enhance the flavor of the food

20. 19. “Make your garnishes relate to the dessert on the plate”. How are you going to interpret the statement? a. Only use garnish if it is needed. Don’t put anything just because you think the dessert needs color. b.Make sure that the people who'll eat the course must identify the main garnish c. Try to explore new ways of plating a dessert and making it. d. Explore new ways of plating a dessert and making it

21. 20. It is true that food presentation important for the costumers’ eye appeal. How are the elements arranged on the plate ? By food plating Arrange accordingly Make sure to consider the plate ,color ,texture ,keep things clean and garnish to impress All of the answers are accepted

22. 21. Wherever possible, we use real fruit juice instead of just some plain old flavoring. Why is it the nutrient that we can get from citrus fruits is advisable to drink? A. to boost the immune system B. It gives calcium C. It gives Vitamin C D. It gives carbohydrates

23. 22. Which is NOT true about the proper storage of dessert sauces? a. Sauces should be kept in airtight containers. b. Store sauce in hot dry place away from moisture, oxygen and pests. c. Thickened sauce should be prepared, served and stored with caution. d. Store the sauces in refrigerator not in room temperature.

24. 23. It is the process of storing food by means of refrigeration Chilling b. Cold Storage c. Refrigerate d. Freezer

25. 24. If you plan to keep a pre-prepared dessert hot until service, make sure that the temperature of the food is over ____. 6oC b. 60oC. c. 65oC d. 5oC

26. 25. Which is not advisable packaging materials for storing desserts? glass container plastic container aluminum foil d. linen

27. 26. To refrigerate or to reduce the temperature of food. Chilling Cold Storage Refrigerate Freezer

28. 27. Handle the food properly to prevent ___. wasted improper distribution spoilage distribution leftover food

29. 29. This is used for creaming, stirring, and mixing. a. measuring cups and measuring spoons. b. wooden spoon c. baking pan d. mixing bowl

30. 30. This is necessary for baking. It comes into different shapes and sizes. a. measuring cups and measuring spoons. b. wooden spoon c. baking pan d. mixing bowl

31. 31. This is used for mixing ingredients. It also comes into different sizes such as small, medium, and large. a. measuring cups and measuring spoons. b. wooden spoon c. baking pan d. mixing bowl

32. Directions: Read each statement carefully about the importance and functions of packaging. Choose the letter of the best answer. For numbers 32-35 only 32. Customers are attracted to packaging materials because of their desirability, novelty, or added usefulness. a. to help sell b. to contain c. food packaging d. to protect

33. 33. A category that includes products that must be protected from tampering, need special care and conditions, and have physical, chemical, or biological requirements. a. to help sell the product b. to contain the product c. for food packaging d. for protection

34. 34. During harvest season, packages could refer to crates, baskets, boxes, and other similar items used to transport farm produce in bulk. a. to help sell the product b. to contain the product c. for food packaging d. for protection

35. 35. A category that includes products that must be protected from tampering, need special care and conditions, and have physical, chemical, or biological requirements. a. to help sell the product b. to contain the product c. for food packaging d. for protection

36. 36. It is the process of putting your product into container for easy distribution. Labelling Packaging Storing Wrapping

37. 37. It refers to packaging large standardized containers for efficient shipping and handling. Containerization Packaging Wrapping Bulk

38. 38. What is the appropriate packaging material used for native delicacies such as ‘suman’ and ‘ bico ’? Earthenware Leaves Plastics Wood

39.   39. It is a food packaging material used for worldwide storing of liquid and solid foods such as curd and yogurt. Earthenware Leaves Plastics Wood

40. 40. Which type of packaging material that can be used for food that are stored in a freezer? Cellophane Glass Leaves wood