Republic of the Philippines

Department of Education
REGION I
SCHOOLS DIVISION OFFICE OF ALAMINOS CITY
ALAMINOS CITY NATIONAL HIGH SCHOOL
POBLACION, ALAMINOS CITY, 2404 PANGASINAN, PHILIPPINES
COOKERY 2
4th QUARTER EXAM
DIRECTION: Read and understand each question very carefully. Then, choose the letter of
the BEST answer by writing it in your answer paper.
1. Which of the following is commonly used to measure small quantities of
ingredients, such as baking powder or
vanilla extract?
A. Measuring spoons
B. Rolling pin
C. Pastry brush
D. Mixing bowl
Answer: A. Measuring spoons
2. What tool is used to blend ingredients together, especially in making batters or
dough for desserts?
A. Mixing bowl
B. Electric mixer
C. Cooling rack
D. Oven thermometer
Answer: B. Electric mixer
3. Which equipment is used for baking cakes, cookies, and pastries in the oven?
A. Baking pans or sheets
B. Food tongs
C. Grater
D. Ice cream scoop
Answer: A. Baking pans or sheets
4. Why is dessert considered an important part of a complete meal?
A. It provides a sweet ending that balances and complements the flavors of the main courses
B. It is always the most nutritious part of the meal
C. It replaces the need for appetizers and drinks
D. It is only for decoration and not meant to be eaten
Answer: A. It provides a sweet ending that balances and complements the flavors of the main
courses
5. How does dessert contribute to the overall dining experience?
A. It enhances satisfaction and provides a sense of closure to the meal
B. It makes people feel full too quickly
C. It is the only part of the meal people care about
D. It is not necessary and has no effect on the dining experience
Answer: A. It enhances satisfaction and provides a sense of closure to the meal
6. A dessert is made primarily with gelatin, fruit juice, and sugar. Into which type of
dessert should it be classified?
A. Gelatin dessert B. Frozen dessert C. Baked dessert D. Custard
Answer: A. Gelatin dessert
7. You are preparing a dessert using eggs, milk, and sugar cooked slowly to form a
creamy texture. What type of dessert are you making?
A. Custard B. Pastry C. Gelatin D. Cake
Answer: A. Custard
8. A dessert is made using flour, butter, and sugar, and is baked until crisp. It is
topped with fruits and whipped cream. What is this dessert classified as?
A. Pastry B. Custard C. Gelatin D. Frozen dessert
Answer: A. Pastry
9. Ice cream is made with milk, cream, sugar, and flavorings, then frozen until solid.
What ingredient type primarily classifies this dessert?
A. Dairy-based (Frozen dessert)
B. Gelatin-based
C. Flour-based
D. Egg-based
Answer: A. Dairy-based (Frozen dessert)
10. A dessert includes mashed bananas, sugar, and flour, then baked into a moist
texture. How would you classify this dessert based on its ingredients?
A. Fruit-based and flour-based (Cake)
B. Gelatin-based
C. Frozen dessert
D. Dairy-based
Answer: A. Fruit-based and flour-based (Cake)
11. A dessert is made using layers of sponge cake, whipped cream, and fresh
strawberries. Based on the ingredients, how should this dessert be classified?
A. Flour-based and dairy-based dessert
B. Gelatin-based dessert
C. Custard dessert
D. Frozen dessert
Answer: A. Flour-based and dairy-based dessert
12. A dish uses milk, eggs, sugar, and vanilla, and is baked until it sets into a smooth,
creamy texture. How does analyzing these ingredients help classify the dessert?
A. It indicates the dessert is a custard, because of the dairy and egg base cooked to a set
consistency
B. It shows the dessert is a frozen treat due to the presence of milk
C. It means the dessert is a fruit-based gelatin
D. It proves it is a pastry because it’s baked
Answer: A. It indicates the dessert is a custard, because of the dairy and egg base cooked to a
set consistency
13. A chef wants to classify a dessert made with crushed ice, fruit syrup, condensed
milk, and topped with sweet beans. How should the ingredients guide the
classification of this dessert?
A. It should be classified as a frozen dessert because of the use of ice and dairy
B. It is a flour-based dessert due to the use of beans
C. It is a custard because of the condensed milk
D. It should be classified as a gelatin dessert
Answer: A. It should be classified as a frozen dessert because of the use of ice and dairy
14. A chef uses eggs, milk, sugar, and cream to create two different desserts: one is
baked into a soft texture, the other is frozen. How should these desserts be correctly
classified, and why is accurate classification important in culinary practice?
A. Baked dessert (custard) and frozen dessert (ice cream); proper classification ensures correct
preparation techniques and customer expectations
B. Both should be classified as frozen desserts because they use similar ingredients
C. Both are pastries since they contain dairy
D. Classification is not important as long as the dessert tastes good
Answer: A. Baked dessert (custard) and frozen dessert (ice cream); proper classification ensures
correct preparation techniques and customer expectations
15. A restaurant classifies a fruit salad with whipped cream as a dairy-based dessert.
How should this classification be evaluated?
A. It is partially correct, but a more accurate classification would be fruit-based with dairy
elements, ensuring better menu clarity
B. It is incorrect because fruits cannot be part of desserts
C. It is fully correct because whipped cream is the only ingredient that matters
D. It doesn’t matter how it’s classified if the ingredients are fresh
Answer: A. It is partially correct, but a more accurate classification would be fruit-based with
dairy elements, ensuring better menu clarity
16. You taste a dessert that is light, airy, and sweet, with a spongy texture. It is often
used as a base for layered treats. What type of dessert is this, based on its
characteristics?
A. Sponge cake
B. Gelatin
C. Custard
D. Ice cream
Answer: A. Sponge cake
17. A dessert is smooth, creamy, and has a rich flavor. It is often baked or cooked
gently on a stovetop using milk, sugar, and eggs. Which dessert fits this description?
A. Custard
B. Pie crust
C. Sorbet
D. Cookie
Answer: A. Custard
18. You’re served a cold dessert with a firm but jiggly texture and a translucent
appearance. It melts in the mouth and is often fruit-flavored. What kind of dessert is
this?
A. Gelatin dessert
B. Baked tart
C. Ice cream
D. Cheesecake
Answer: A. Gelatin dessert
19. This dessert is cold, creamy, and sweet, with various flavors like chocolate, vanilla,
and strawberry. It’s typically served frozen. What dessert is being described?
A. Ice cream
B. Custard
C. Mousse
D. Biscuit
Answer: A. Ice cream
20. A dessert has a flaky, buttery texture with a golden-brown crust. It can be filled
with fruits, creams, or chocolate. What is this dessert, based on its characteristics?
A. Pastry
B. Gelatin
C. Custard
D. Sorbet
Answer: A. Pastry
21. Why is sugar an essential ingredient in many desserts?
A. It adds color to the dessert but has no effect on taste
B. It provides sweetness and helps in texture and browning during cooking
C. It makes the dessert sour and preserves it for years
D. It is only used for decoration and does not affect flavor
Answer: B. It provides sweetness and helps in texture and browning during cooking
22. What is the role of gelatin in making desserts like jelly or mousse?
A. It acts as a thickener and helps the dessert set into a firm, yet soft texture
B. It adds sweetness and color to the dessert
C. It keeps the dessert frozen for a long time
D. It gives a crunchy texture to baked items
Answer: A. It acts as a thickener and helps the dessert set into a firm, yet soft texture
23. Why is flour commonly used in baked desserts like cakes and pastries?
A. It adds flavor but is not important for structure
B. It gives color and makes the dessert soft and cold
C. It provides structure and stability by forming the base of baked goods
D. It is used only to make the dessert sweet
Answer: C. It provides structure and stability by forming the base of baked goods
24. A chef needs a sauce that complements a rich chocolate cake without
overpowering its flavor. Which sweet sauce should they choose and why?
A. A light raspberry coulis because its tartness balances the richness of the chocolate
B. A heavy caramel sauce because it adds more sweetness to the dish
C. A thick chocolate ganache to make the dessert heavier
D. A vanilla custard sauce because it has the same flavor as chocolate
Answer: A. A light raspberry coulis because its tartness balances the richness of the chocolate
25. While preparing a fruit-based sweet sauce, the chef notices the sauce is too runny.
What step should be analyzed and corrected to achieve the right consistency?
A. The ratio of sugar to fruit and cooking time should be adjusted to allow proper thickening
B. More water should be added to thin the sauce further
C. The fruit should be served raw to avoid this problem
D. No change is needed since sauces should always be watery
Answer: A. The ratio of sugar to fruit and cooking time should be adjusted to allow proper
thickening
26. A cook prepares a fruit salad without washing the fruits properly and does not
wear gloves while mixing the ingredients. How should this practice be evaluated?
A. Poor, because it violates basic sanitary practices and increases the risk of foodborne illness
B. Good, because fruit is naturally clean and gloves are optional
C. Excellent, because the dessert is still edible
D. Acceptable, as long as the cook washes their hands later
Answer: A. Poor, because it violates basic sanitary practices and increases the risk of foodborne
illness
27. While preparing a chocolate sauce, a chef uses clean utensils, sanitizes the work
area, and stores leftovers in airtight containers. How would you assess this practice?
A. Excellent, because it demonstrates proper hygiene and safe food handling practices
B. Poor, because sauces do not need to be stored
C. Average, because storage is more important than cleanliness
D. Poor, because only desserts require sanitation, not sauces
Answer: A. Excellent, because it demonstrates proper hygiene and safe food handling practices
28. A student prepares different desserts but uses the same chopping board for raw
fruits and cooked items without cleaning it in between. Evaluate this practice.
A. Poor, as it can lead to cross-contamination and compromise food safety
B. Good, since all the items are going into the same dessert
C. Acceptable, if the chopping board is rinsed with water only
D. Excellent, because chopping boards don’t need cleaning between uses
Answer: A. Poor, as it can lead to cross-contamination and compromise food safety
29. What is the first thing you should do before using any equipment in the
workplace?
A. Check if it’s clean
B. Ask a coworker to use it first
C. Read and follow the safety guidelines or instructions
D. Turn it on immediately
Answer: C. Read and follow the safety guidelines or instructions
30. Which of the following is an example of a basic workplace safety procedure?
A. Ignoring warning signs to finish tasks quickly
B. Wearing personal protective equipment (PPE) when required
C. Leaving spills unattended
D. Using tools without inspection
Answer: B. Wearing personal protective equipment (PPE) when required
31. An employee notices that a coworker is not wearing protective gloves while
handling chemicals. What is the best way to analyze this situation in terms of
workplace safety procedures?
A. Understand that this behavior increases the risk of injury and violates safety protocols, which
could affect both the individual and the entire workplace
B. Ignore it since it is not your responsibility
C. Assume the coworker knows what they’re doing and say nothing
D. Wait for a supervisor to notice without taking any action
Answer: A. Understand that this behavior increases the risk of injury and violates safety
protocols, which could affect both the individual and the entire workplace.
32. A worker is asked to complete a task quickly but skipping a safety step could save
time. How should this decision be analyzed regarding workplace safety?
A. Skipping safety steps can lead to accidents, so the long-term risk outweighs short-term
efficiency
B. Saving time is always more important than following all procedures
C. Safety steps can be skipped if no one is watching
D. Speed should always be prioritized over rules
Answer: A. Skipping safety steps can lead to accidents, so the long-term risk outweighs short-
term efficiency
33. A chef serves a chocolate cake with a scoop of vanilla ice cream. How well does
this accompaniment enhance the dessert?
A. Very well, because the cold ice cream balances the rich, warm cake
B. Poorly, because ice cream and cake should not be served together
C. Poorly, because the ice cream has no flavor
D. Very well, because both are the same texture
Answer: A. Very well, because the cold ice cream balances the rich, warm cake
34. A server uses bare hands to place fruit on a dessert. How should this be evaluated
in terms of hygiene?
A. Poor hygiene, because food should be handled with gloves or utensils
B. Good hygiene, because clean hands are enough
C. Acceptable, because the fruit will be eaten quickly
D. Safe, as long as the server is fast
Answer: A. Poor hygiene, because food should be handled with gloves or utensils
35. A dessert is served with a mint leaf garnish that is fresh and clean. How
appropriate is this accompaniment?
A. Very appropriate, as it adds freshness and visual appeal
B. Inappropriate, because mint leaves are not edible
C. Poor choice, because mint does not go with any dessert
D. Acceptable only if it is frozen
Answer: A. Very appropriate, as it adds freshness and visual appeal

36. A chef serves a hot apple pie with cold vanilla ice cream. Why is this a good choice
of dessert accompaniment?
A. The contrast of hot and cold adds flavor and texture, making the dessert more enjoyable
B. Ice cream melts and makes the pie soggy
C. Cold desserts should never be served with hot ones
D. It takes too long to prepare both items
Answer: A. The contrast of hot and cold adds flavor and texture, making the dessert more
enjoyable
37. Before preparing dessert, a cook forgets to wash their hands. Why is this a
problem based on hygienic procedures?
A. It can spread germs and make the dessert unsafe to eat
B. Washing hands is only needed after cooking
C. It is okay if the dessert is served quickly
D. Desserts do not need to be handled with clean hands
Answer: A. It can spread germs and make the dessert unsafe to eat
38. A chef places a slice of pie on a plain plate without any garnish or sauce. How can
this dessert presentation be improved?
A. Add a small garnish or sauce to make it look more appealing
B. Leave it plain because desserts don’t need decoration
C. Use a smaller plate to hide the pie
D. Cut the pie into smaller pieces only
Answer: A. Add a small garnish or sauce to make it look more appealing
39. A dessert is served with too many toppings, making it look messy. What does this
say about the presentation?
A. It is overloaded, which can distract from the main dessert
B. It looks better with more toppings
C. It’s fine as long as it tastes good
D. Messy desserts are always more delicious
Answer: A. It is overloaded, which can distract from the main dessert
40. A dessert is plated with too many decorations, making it look crowded and messy.
How would you evaluate the effectiveness of this presentation?
A. Poor presentation, because too many elements distract from the main dessert and reduce
visual appeal
B. Excellent, because more decorations always make a dessert better
C. Acceptable, since appearance doesn’t matter if it tastes good
D. Good, as long as all decorations are edible
Answer: A. Poor presentation, because too many elements distract from the main dessert and
reduce visual appeal
41. A chef uses contrasting colors and textures to plate a dessert, creating balance
and focus on the main item. How well does this follow plating principles?
A. Very well, because balance, contrast, and focus enhance visual appeal and appetite
B. Poorly, because desserts should be all one color
C. Average, because colors don’t affect taste
D. Poorly, because textures should not be mixed
Answer: A. Very well, because balance, contrast, and focus enhance visual appeal and appetite
42. A custard-based dessert is left at room temperature for 5 hours before serving.
How would this affect the dessert’s quality and safety?
A. The dessert may spoil, lose texture, and pose a food safety risk due to bacteria growth
B. The dessert will taste better because it’s not too cold
C. No effect, since custards are shelf-stable
D. The dessert will become sweeter over time
Answer: A. The dessert may spoil, lose texture, and pose a food safety risk due to bacteria
growth

43. A frozen dessert is stored in a freezer that often changes temperature. What
potential impact does this have on its quality and taste?
A. It can lead to ice crystals forming, altering texture and reducing overall taste quality
B. It makes the dessert more flavorful
C. No impact, as frozen desserts remain the same regardless of storage conditions
D. It helps the dessert melt faster when served
Answer: A. It can lead to ice crystals forming, altering texture and reducing overall taste quality
44. A pastry chef stores a cream-based dessert at room temperature for several hours
before serving. How should this practice be evaluated in terms of maintaining quality
and safety?
A. Poor practice, because cream-based desserts must be refrigerated to prevent spoilage and
maintain taste and texture
B. Good practice, because room temperature enhances flavor
C. Acceptable, since desserts are eaten quickly
D. Excellent, because it saves energy by not using refrigeration
Answer: A. Poor practice, because cream-based desserts must be refrigerated to prevent
spoilage and maintain taste and texture
45. A frozen dessert is stored at the correct temperature but is exposed to air, causing
ice crystals to form. How would you evaluate the impact of this storage method?
A. Poor, because exposure to air causes freezer burn, affecting texture and taste
B. Excellent, because cold air improves freshness
C. Good, since the dessert is still frozen
D. Acceptable, as long as it’s served quickly
Answer: A. Poor, because exposure to air causes freezer burn, affecting texture and taste
46-50. Read and understand the statement. Answer it at the back of your answer sheet.

Design your own dessert plate for a special occasion (e.g., birthday, wedding, or
holiday). Describe the dessert, plating arrangement, colors, textures, and garnishes
you would use to make it visually appealing. Explain why your design would attract
customers.

CRITERIA 5 POINTS 4 POINTS 3 POINTS

Adrian Clyde C. Begonia