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- 1. Multiple Choice
It is used to level off ingredients when measuring and to spread frostings.
Scrapper
Spatula
Leveler
None of the above.
- 2. Multiple Choice
It is used to core, peel, and section fruits and vegetables. Blades are short, concave with hollow ground.
Citrus Knife
Chef's Knife
Paring Knife
Butter Knife
- 3. Multiple Choice
It continues to be kitchen essentials because of their usefulness for used for creaming, stirring, and mixing
Mixing Bowl
Spatula
Wooden Spoon
Whisk
- 4. Multiple Choice
It is used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.
Grater
Blender
Food Processor
Mixer
- 5. Multiple Choice
It is considered as the simplest dessert?
Fruits
Gelatin
Cake
Pudding
- 6. Multiple Choice
Which of the following is not a characteristic of a good fruit dessert?
Simple
Soft
Slightly chilled
None of the above
- 7. Multiple Choice
What should you do first in preparing a granular type gelatin?
Chopped it.
Softened it.
Cut it into pieces.
None of the above.
- 8. Multiple Choice
Which of the following is not a characteristic of a bake custard?
Firmness
Smooth & tender texture
Excellent flavor
Has pouring consistency.
- 9. Multiple Choice
What is the other term for a cornstarch pudding?
Maja Blance
Blancmange
Blanc Maj
Blanmange
- 10. Multiple Choice
They have a depth of two or three inches and are topped with biscuit dough rather than being made with pie crust.
Sweet Pie
Tarts
Cobblers
None of the above.
- 11. Multiple Choice
It is made from fruit juices, water and sugar.
Ice cream
Sherbet
souffle
Mousse
- 12. Multiple Choice
What is the common element linking virtually all desserts?
Cream
Butter
Sugar
Chocolates
- 13. Multiple Choice
This simple mixture of flour and water is used to make crepes and pancakes. Batter
Cream
Batters
Nuts
Chocolate
- 14. Multiple Choice
Which dessert requires the egg white to be beaten until it reach its firm peaks?
Souffles
Mousse
Meringues
Cream
- 15. Multiple Choice
What sugar is commonly used in preparing a desserts?
Castor Sugar
Brown Sugar
Granulated Sugar
Confectioner's Sugar
- 16. Multiple Choice
It is a soft confection made of butter, sugar, chocolate.
Sauce
Fudge
Batter
Custard
- 17. Multiple Choice
It is used to set many cold moulded desserts
Sugar
Cream
Gelatin
Egg Yolk
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