Quiz: G9 REVIEWER


G9 REVIEWEROnline version LUIS OLIMPO FERRER SR. NATIONAL HIGHSCHOOL by abigail rantael 1 WHY SHOULD PLATES BE WIPED CLEAN BEFORE SERVING DESSERTS? Choose one or more answers a TO SAVE TIME b TO MAINTAIN A NEAT AND PROFESSIONAL LOOK 2 WHICH DESSERT IS MOST PROFESSIONAL Choose one or more answers a CLEAN PLATE WITH INTENSIONAL DESIGN b UNEVEN PORTIONS AND RANDOM PLACEMENT 3 A DESSERT GARNISH OVERPOWERS THE MAIN DESSERT. HOW SHOULD THIS BE JUDGED? a EXCELLENT PRESENTATION b POOR BALANCE IN PRESENTATION 4 WHICH PLATED DESSERT SHOWS THE BEST PRESENTATION? a DESSERT CROWDED IN THE CENTER b DESSERT WITH BALANCE, CLEAN PLATE AND GARNISH 5 WHAT INGREDIENT IS THE BEST CHOICE FOR HEALTHIER DESSERT OPTION a FRESH FRUITS b REFINED SUGAR 6 IF A DESSERT IS TOO SWEET WHICH INGREDIENTS ADJUSTMENT IS BEST? a REDUCE SUGAR b ADD MORE SUGAR 7 WHICH INGREDIENTS BEST IMPROVES THE FLAVOR OF CHOCOLATE DESSERTS a VANILLA b SALT 8 WHICH INGREDIENTS SHOULD BE AVOIDED IF YOU WANT A DESSERT WITH LESS FAT? Choose one or more answers a BUTTER b FRUIT 9 WHICH INGREDIENTS COMBINATION BEST SUITS A CUSTARD DESSERT? a EGGS, MILK, SUGAR b FLOUR, OIL, WATER 10 NUTS ARE AVAILABLE WHOLE. GROUND, ROASTED OR CARAMELIZED. WHY THEY ARE AN IMPORTANT PART OF DESSERT? Choose one or more answers a THEY PROVIDE CRUNCHNESS AND DISTINCT FLAVOR b THEY PROVIDE FLAVOR, NUTRITIONAL VALUE AND APPEAL CREAMS 11 A DESSERT RECIPE NEEDS CRUNCHY BASE. WHICH INGREDIENTS SHOULD BE ADDED? a b 12 YOU ARE PLATING A CHOCOLATE CAKE WITH SAUCE. WHERE SHOULD THE SAUCE BE PLACED FOR BEST PRESENTATION? Choose one or more answers a POURED BEFORE PLACING THE CAKE b CAREFULLY UNDER OR BESIDE THE CAKE 13 IF THE DESSERT LOOK PLAIN TOO PLAIN, WHAT IS THE BEST ACTION? Choose one or more answers a b 14 WHICH INGREDIENTS IS MOST SUITABLE FOR MAKING A N0-BAKE CHEESECAKE FIRM? a GELATIN b SUGAR 15 IF THE DESSERT NEEDS TO RISE WHILE BAKING, WHAT INGREDIENTS IS NECESSSARY? a BAKING POWDER b GELATIN c d 16 A RECIPE NEEDS A THICKENING AGENT FOR PUDDING. WHAT INGREDIENTS SHOULD BE USE? 17 WHY ARE BIODEGRADABLE PACKAGING MATERIAL IMPORTANT? 18 WHY IS GLASS OFTEN CHOSEN AS PACKAGING FOR FOOD PRODUCT? a IT EASILY BENDS b IT DOES NOT AFFECT THE TASTE OF THE FOOD 19 WHICH IS AN EXAMPLE OF PACKAGED DESSRT a HOMEMADE LECHEFLAN b CHOCOLAT CAKE 20 WHY DOES THE PORTION CONTROL HELP ACHIEVE IN DESSERT PLATING? a MESSY APPERANCE b CONSISTENT AND ATTRACTIVE PRESENTATION 21 WHAT TEXTURE CONTRAST IMPROVES DESSERT PRESENTATION a CRUNCHY WITH CREAMY b SOFT ONLY 22 WHICH PLATE COLOR IS BEST FOR HIGHLIGHTING COLOR DESSERT? a WHITE b DARK BROWN 23 WHAT IS THE PURPOSE OF GARNISHING DESSERTS? a TO ADD VISUAL APPEAL AND COMPLEMENT FLAVOR b TO MAKE THEM HEAVIER 24 WHICH ELEMENT MAINLY AFFECTS THE VISUAL BALANCE OF A PLATED DESSERT? a TEMPERATURE b COLOR OF THE ARRANGEMENT 25 WHY IS DESSERT PRESENTATION IMPORTANT? a IT ENHANCES VISUAL APPEAL AND APPETITE b IT REDUCES INGREDIENT COST 26 WHAT IS THE PURPOSE OF THE EGGS IN DESSERT? a TO THICKEN AND BIND INGREDIENTS b TO ADD SOUR TASTE 27 WHY IS SUGAR IMPORTANT IN DESSERT ASIDE FROM SWEETNESS? a IT MAKE DESSERT SOUR b IT HELPS WITH BROWNING AND TEXTURE 28 WHY IS BUTTER COMMONLY USED IN PASTRIES AND DESSERTS? a TO ADD FLAVOR AND TENDERNESS b TO REPLACE SUGAR 29 WHICH DESSERT IS BEST DESCRIBED AS A BAKED CUSTARD WITH CARAMELIZED SUGAR ON TOP? a IT WILL BECOME RUBBERY AND TOO FIRM b IT WILL MELT FASTER 30 WHICH OF THE TWO IS NOT A FRUIT PIES BUT THEY HAVE A DEPTH OF TWO OR THREE INCHES AND ARE TOPPED WITH BISCUIT DOUGH RATHER THAT BEING MADE WITH PIE CRUST? a CUSTARD b FRUIT COBBLERS 31 WHAT DOES "MISE EN PLACE" MEAN IN DESSERT PREPARATION? 32 A TYPE OF DESSERT MADE IN A SMOOTH FROZEN MIXTURE OF MILK, CREAM, SUGAR FLAVORINGS AND SOMETIMES EGGS? a ICE CREAM b FROZEN SOUFFLES 33 A TYPE OF DESSERT MADE FROM FRUIT JUICES, WATER AND SUGAR 34 A PACKAGING MATERIAL KNOWN FOR BEING LIGHTWEIGHT AND FLEXIBLE

1

WHY SHOULD PLATES BE WIPED CLEAN BEFORE SERVING DESSERTS?

Choose one or more answers

a

TO SAVE TIME

b

TO MAINTAIN A NEAT AND PROFESSIONAL LOOK

2

WHICH DESSERT IS MOST PROFESSIONAL

Choose one or more answers

a

CLEAN PLATE WITH INTENSIONAL DESIGN

b

UNEVEN PORTIONS AND RANDOM PLACEMENT

3

A DESSERT GARNISH OVERPOWERS THE MAIN DESSERT. HOW SHOULD THIS BE JUDGED?

a

EXCELLENT PRESENTATION

b

POOR BALANCE IN PRESENTATION

4

WHICH PLATED DESSERT SHOWS THE BEST PRESENTATION?

a

DESSERT CROWDED IN THE CENTER

b

DESSERT WITH BALANCE, CLEAN PLATE AND GARNISH

5

WHAT INGREDIENT IS THE BEST CHOICE FOR HEALTHIER DESSERT OPTION

a

FRESH FRUITS

b

REFINED SUGAR

6

IF A DESSERT IS TOO SWEET WHICH INGREDIENTS ADJUSTMENT IS BEST?

a

REDUCE SUGAR

b

ADD MORE SUGAR

7

WHICH INGREDIENTS BEST IMPROVES THE FLAVOR OF CHOCOLATE DESSERTS

a

VANILLA

b

SALT

8

WHICH INGREDIENTS SHOULD BE AVOIDED IF YOU WANT A DESSERT WITH LESS FAT?

Choose one or more answers

a

BUTTER

b

FRUIT

9

WHICH INGREDIENTS COMBINATION BEST SUITS A CUSTARD DESSERT?

a

EGGS, MILK, SUGAR

b

FLOUR, OIL, WATER

10

NUTS ARE AVAILABLE WHOLE. GROUND, ROASTED OR CARAMELIZED. WHY THEY ARE AN IMPORTANT PART OF DESSERT?

Choose one or more answers

a

THEY PROVIDE CRUNCHNESS AND DISTINCT FLAVOR

b

THEY PROVIDE FLAVOR, NUTRITIONAL VALUE AND APPEAL CREAMS

11

A DESSERT RECIPE NEEDS CRUNCHY BASE. WHICH INGREDIENTS SHOULD BE ADDED?

a

b

12

YOU ARE PLATING A CHOCOLATE CAKE WITH SAUCE. WHERE SHOULD THE SAUCE BE PLACED FOR BEST PRESENTATION?

Choose one or more answers

a

POURED BEFORE PLACING THE CAKE

b

CAREFULLY UNDER OR BESIDE THE CAKE

13

IF THE DESSERT LOOK PLAIN TOO PLAIN, WHAT IS THE BEST ACTION?

Choose one or more answers

a

b

14

WHICH INGREDIENTS IS MOST SUITABLE FOR MAKING A N0-BAKE CHEESECAKE FIRM?

a

GELATIN

b

SUGAR

15

IF THE DESSERT NEEDS TO RISE WHILE BAKING, WHAT INGREDIENTS IS NECESSSARY?

a

BAKING POWDER

b

GELATIN

c

d

16

A RECIPE NEEDS A THICKENING AGENT FOR PUDDING. WHAT INGREDIENTS SHOULD BE USE?

17

WHY ARE BIODEGRADABLE PACKAGING MATERIAL IMPORTANT?

18

WHY IS GLASS OFTEN CHOSEN AS PACKAGING FOR FOOD PRODUCT?

a

IT EASILY BENDS

b

IT DOES NOT AFFECT THE TASTE OF THE FOOD

19

WHICH IS AN EXAMPLE OF PACKAGED DESSRT

a

HOMEMADE LECHEFLAN

b

CHOCOLAT CAKE

20

WHY DOES THE PORTION CONTROL HELP ACHIEVE IN DESSERT PLATING?

a

MESSY APPERANCE

b

CONSISTENT AND ATTRACTIVE PRESENTATION

21

WHAT TEXTURE CONTRAST IMPROVES DESSERT PRESENTATION

a

CRUNCHY WITH CREAMY

b

SOFT ONLY

22

WHICH PLATE COLOR IS BEST FOR HIGHLIGHTING COLOR DESSERT?

a

WHITE

b

DARK BROWN

23

WHAT IS THE PURPOSE OF GARNISHING DESSERTS?

a

TO ADD VISUAL APPEAL AND COMPLEMENT FLAVOR

b

TO MAKE THEM HEAVIER

24

WHICH ELEMENT MAINLY AFFECTS THE VISUAL BALANCE OF A PLATED DESSERT?

a

TEMPERATURE

b

COLOR OF THE ARRANGEMENT

25

WHY IS DESSERT PRESENTATION IMPORTANT?

a

IT ENHANCES VISUAL APPEAL AND APPETITE

b

IT REDUCES INGREDIENT COST

26

WHAT IS THE PURPOSE OF THE EGGS IN DESSERT?

a

TO THICKEN AND BIND INGREDIENTS

b

TO ADD SOUR TASTE

27

WHY IS SUGAR IMPORTANT IN DESSERT ASIDE FROM SWEETNESS?

a

IT MAKE DESSERT SOUR

b

IT HELPS WITH BROWNING AND TEXTURE

28

WHY IS BUTTER COMMONLY USED IN PASTRIES AND DESSERTS?

a

TO ADD FLAVOR AND TENDERNESS

b

TO REPLACE SUGAR

29

WHICH DESSERT IS BEST DESCRIBED AS A BAKED CUSTARD WITH CARAMELIZED SUGAR ON TOP?

a

IT WILL BECOME RUBBERY AND TOO FIRM

b

IT WILL MELT FASTER

30

WHICH OF THE TWO IS NOT A FRUIT PIES BUT THEY HAVE A DEPTH OF TWO OR THREE INCHES AND ARE TOPPED WITH BISCUIT DOUGH RATHER THAT BEING MADE WITH PIE CRUST?

a

CUSTARD

b

FRUIT COBBLERS

31

WHAT DOES "MISE EN PLACE" MEAN IN DESSERT PREPARATION?

32

A TYPE OF DESSERT MADE IN A SMOOTH FROZEN MIXTURE OF MILK, CREAM, SUGAR FLAVORINGS AND SOMETIMES EGGS?

a

ICE CREAM

b

FROZEN SOUFFLES

33

A TYPE OF DESSERT MADE FROM FRUIT JUICES, WATER AND SUGAR

34

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G9 REVIEWER

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G9 REVIEWEROnline version

by abigail rantael

WHY SHOULD PLATES BE WIPED CLEAN BEFORE SERVING DESSERTS?

WHICH DESSERT IS MOST PROFESSIONAL

A DESSERT GARNISH OVERPOWERS THE MAIN DESSERT. HOW SHOULD THIS BE JUDGED?

WHICH PLATED DESSERT SHOWS THE BEST PRESENTATION?

WHAT INGREDIENT IS THE BEST CHOICE FOR HEALTHIER DESSERT OPTION

IF A DESSERT IS TOO SWEET WHICH INGREDIENTS ADJUSTMENT IS BEST?

WHICH INGREDIENTS BEST IMPROVES THE FLAVOR OF CHOCOLATE DESSERTS

WHICH INGREDIENTS SHOULD BE AVOIDED IF YOU WANT A DESSERT WITH LESS FAT?

WHICH INGREDIENTS COMBINATION BEST SUITS A CUSTARD DESSERT?

NUTS ARE AVAILABLE WHOLE. GROUND, ROASTED OR CARAMELIZED. WHY THEY ARE AN IMPORTANT PART OF DESSERT?

A DESSERT RECIPE NEEDS CRUNCHY BASE. WHICH INGREDIENTS SHOULD BE ADDED?

YOU ARE PLATING A CHOCOLATE CAKE WITH SAUCE. WHERE SHOULD THE SAUCE BE PLACED FOR BEST PRESENTATION?

IF THE DESSERT LOOK PLAIN TOO PLAIN, WHAT IS THE BEST ACTION?

WHICH INGREDIENTS IS MOST SUITABLE FOR MAKING A N0-BAKE CHEESECAKE FIRM?

IF THE DESSERT NEEDS TO RISE WHILE BAKING, WHAT INGREDIENTS IS NECESSSARY?

A RECIPE NEEDS A THICKENING AGENT FOR PUDDING. WHAT INGREDIENTS SHOULD BE USE?

WHY ARE BIODEGRADABLE PACKAGING MATERIAL IMPORTANT?

WHY IS GLASS OFTEN CHOSEN AS PACKAGING FOR FOOD PRODUCT?

WHICH IS AN EXAMPLE OF PACKAGED DESSRT

WHY DOES THE PORTION CONTROL HELP ACHIEVE IN DESSERT PLATING?

WHAT TEXTURE CONTRAST IMPROVES DESSERT PRESENTATION

WHICH PLATE COLOR IS BEST FOR HIGHLIGHTING COLOR DESSERT?

WHAT IS THE PURPOSE OF GARNISHING DESSERTS?

WHICH ELEMENT MAINLY AFFECTS THE VISUAL BALANCE OF A PLATED DESSERT?

WHY IS DESSERT PRESENTATION IMPORTANT?

WHAT IS THE PURPOSE OF THE EGGS IN DESSERT?

WHY IS SUGAR IMPORTANT IN DESSERT ASIDE FROM SWEETNESS?

WHY IS BUTTER COMMONLY USED IN PASTRIES AND DESSERTS?

WHICH DESSERT IS BEST DESCRIBED AS A BAKED CUSTARD WITH CARAMELIZED SUGAR ON TOP?

WHICH OF THE TWO IS NOT A FRUIT PIES BUT THEY HAVE A DEPTH OF TWO OR THREE INCHES AND ARE TOPPED WITH BISCUIT DOUGH RATHER THAT BEING MADE WITH PIE CRUST?

WHAT DOES "MISE EN PLACE" MEAN IN DESSERT PREPARATION?

A TYPE OF DESSERT MADE IN A SMOOTH FROZEN MIXTURE OF MILK, CREAM, SUGAR FLAVORINGS AND SOMETIMES EGGS?

A TYPE OF DESSERT MADE FROM FRUIT JUICES, WATER AND SUGAR

A PACKAGING MATERIAL KNOWN FOR BEING LIGHTWEIGHT AND FLEXIBLE