Technology and Livelihood Education Cookery 9 Semi-Final Exam

What type of course or dish is usually served at the end of a meal?

What is a measuring cup used for?

What is the primary function of a refrigerator?

What tool is used to open canned goods?

What tool is used to level off ingredients when measuring?

What type of knife is used to core, peel, and section fruits and vegetables?

What tool is used to blend or scrape the food from the bowl?

Which tool is used to measure heat intensity, intended for food preparation?

Which tool is used to remove or peel off the skin of fruits and vegetables?

Which tool is used for whipping eggs or butter, and for blending gravies, sauces, and soups?

Which tool is used for measuring small quantities of ingredients like salt, baking powder, and others?

Which tool is used to section citrus fruits such as oranges and pomelo?

Which of the following is the common element linking virtually all desserts?

What is the term used for a simple mixture of flour and water used to make crepes and pancakes?

Which ingredient is used to set many cold molded desserts?

What type of sugar is best for meringues and some cakes because it dissolves more easily?

What is a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food?

What sauce is best for a simple dessert?

Which characteristic of good fruit desserts is NOT essential?

What type of dessert is made from milk of cow, goat, and sheep?

Which dessert is easily prepared and economical?

What is another name for cornstarch pudding?

What type of dessert has a depth of two or three inches and is topped with biscuit dough?

What type of frozen dessert can be made using fruit juices, water, and sugar?

What type of sauce is typically suited for a rich dessert?

What type of sauce is typically prepared ahead of time, cooled, and refrigerated?

What is the name of the sauce made with milk, sugar, egg yolks, and vanilla?

What is the purpose of a dessert syrup?

Which of the following cannot be used as a garnish for desserts?

What is a bad practice when plating desserts?