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- 1. Multiple Choice
The purpose of storing desserts is to...
Increase its volume
Soften food tissues
Improve the palatability
Enhance freshness and quality
- 2. Multiple Choice
Which of these sauce is best for a simple dessert?
Cold
Light
Hot fudge
Rich
- 3. Multiple Choice
The following are thickening agents used in the preparation of sauce, except;
Baking Powder
Cornstarch
Cream
Egg
- 4. Multiple Choice
Which of the following is considered the simplest dessert?
Custard
Fruits
Gelatin
Puddings
- 5. Multiple Choice
All of the following are characteristics of good desserts, except;
Appetizing aroma
Slightly chilled temperature
Simple and attractive
Moderately sweets
- 6. Multiple Choice
What is the process of putting your product into containers for easy distribution?
Packaging
Labeling
Wrapping
Storing
- 7. Multiple Choice
This term refers to packaging in large standardized containers for efficient shipping and handling.
Aseptically
Bulk
Packaging
Containeration
- 8. Multiple Choice
Which of the following tools is used for whipping eggs or butter, and for blending sauces and soups?
Grater
Spatula
Whisks
Scraper
- 9. Multiple Choice
Which of the following cannot be used as garnishing desserts?
Fruits
Nut
Chocolate
Flower
- 10. Multiple Choice
Which of the following guidelines should not be practiced in plating desserts?
Layers flavors and texture
Make garnishes edible
Don't crowd the plate
Use monotype plate
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