Trimester Exam #01

Question 1

Define desserts.

Answer 1

Desserts are the sweet course eaten at the end of a meal. Dessert foods often contain relatively high amounts of sugar and fats and, as a result, higher calorie counts per gram than other foods.

Question 2

Enumerate the things to be considered in serving dessert meals.

Answer 2

1. The type and size of serving must be appropriate to the guests to be served.
2. The choice between light or heavy dessert must be considered.
3. The dessert must be appropriate to the occasion and meal service.
4. Sweets should not be served in between meals.
5. Serve desserts with water or any drink as sugar needs to be diluted.

Question 3

Define trifle.

Answer 3

Trifle is a cold dessert made of layers of sponge cake, fruit, and custard, and usually covered with whipped cream.

Question 4

Define moulded creams.

Answer 4

Moulded creams are a cream-based mixture set with gelatin or vegetarian jelly.

Question 5

Define meringue shells and nests.

Answer 5

Meringue is an item of sweet food made from a mixture of well-beaten egg whites and sugar, baked until crisp and typically used as a topping for desserts, especially pies.

Question 6

Define flans and cream caramel.

Answer 6

Flan is a dessert with sweet custard made with eggs and milk and often served with a caramel sauce.

Question 7

Define tarts.

Answer 7

Tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.

Question 8

Define jellies.

Answer 8

Jelly is a late variation of sweet confectionary and is a clear, bright mixture made from fruit juice (no fruit pieces), sugar and pectin or acid that forms a gel.

Question 9

Define ice creams.

Answer 9

Ice cream is a soft frozen food made with sweetened and flavored milk fat.

Question 10

Define sherbet.

Answer 10

Sherbet is a frozen dessert made with fruit juice, sugar and water with a small amount of dairy, egg white or gelatin.

Question 11

Define sorbet.

Answer 11

Sorbet is often confused with water ice and often taken to be the same as (American) sherbet. Sorbet, is a frozen dessert made from sweetened water with flavoring.

Question 12

Define cakes.

Answer 12

Cake is basically a modification of recipes for breads with common qualities with pastries, meringues, custard and pies.

Question 13

Define pastries.

Answer 13

Pastries are a base dough of flour, water and shortening, usually filled with cream, jam or fruit filling.

Question 14

Define pancakes and crepes.

Answer 14

Pancakes are a flat cake that is prepared with eggs, milk and butter and cooking won a griddle or frying pan. Crepes are essentially a thinner variation of pancakes.

Question 15

Enumerate details of handling and storing desserts.

Answer 15

1. Wash thoroughly utensils and containers before using. Sterilize containers.
2. Store in air tight containers at cool temperature.
3. Consume within 3 days unless otherwise specified. For desserts with fresh fruits, consume within 2 days.

Question 16

Enumerate the components of plating desserts.

Answer 16

1. The main item is the main focal point of the dessert presentation.
2. Sauce is very important for dry items like pies and cakes but a sauce can be added to any dessert.
3. A crunch component is an added component that adds a crunch to the dessert. This is especially important to soft desserts like custard and ice cream.
4. Common garnishes include fresh mint leaves, powdered sugar, chocolate piping, fruit, chocolate and sugar work, and sorbet.

Question 17

Enumerate the qualities to be considered in plating desserts.

Answer 17

• Flavor
• Texture
• Balance and Unity
• Color
• Shape

Question 18

Enumerate tips on plating desserts.

Answer 18

• Be creative with color.
• Combine textures.
• Compose your plate as you would a painting.
• Contrast temperatures.
• Have a focal point.
• Let it be dramatic.
• Garnish with care.
• Be consistent.

Question 19

Define appetizers.

Answer 19

Appetizers, also called starters, are refreshing simple food or drinks offer to the meal to guests as the first course.

Question 20

Define canapés.

Answer 20

Canapés are small open-faced sandwiches. They are pieces of bread, cracker or puff pastry topped with seasoned, savory spreads. It can be held by the fingers and eaten in one bite.

Question 21

Define cocktails.

Answer 21

Cocktails are alcoholic and non-alcoholic drinks with mixed flavoring ingredients served in small glasses.

Question 22

Define vegetable hors d’ouvres.

Answer 22

Vegetable hors d’ouvres are small bits of marinated fish, hard cooked eggs, pickles, sardines, sausages and fruits with vegetable slices, such as eggplant and cucumber slices, as base.

Question 23

Define relishes.

Answer 23

Relishes are selected vegetable served chilled. These vegetables may be celery, radish, olives, pickles and vegetable sticks. They are usually served in deep boat-shaped dish over crushed ice to retain freshness of vegetables. They are served with dips, accompanied by chips and crackers.

Question 24

Define fruit appetizers.

Answer 24

Fruit appetizer are fruits sliced, diced or scooped that are fresh and preserved. They are chilled and may be served with cream or syrup.

Question 25

Define grilled appetizers.

Answer 25

Grilled appetizers are usually served outdoors and the guests do the grilling for themselves, including marshmallow, hotdogs, sausages and other cold cuts.

Question 26

Define tasty tidbits.

Answer 26

Tasty tidbits include assorted nuts, chips, pickles and fresh or dried fruits and vegetables.

Question 27

Enumerate serving tips for appetizers.

Answer 27

Presentations should be aesthetically pleasing.
Consider the placement of appetizers on buffet table. It is best to place appetizers on food riser to be easily seen.
Place appetizer, like cheese, needed to be cut by guest on stable surface.
Consider traffic flow and silverware to be used in the arrangement.
Keep several reserved appetizers. Full platters appears appealing to guests.
Know when to serve appetizers
Some appetizers are best served on trays.
Clear room around appetizers.
Serve drinks along appetizers

Question 28

Enumerate the components of a sandwich.

Answer 28

1. The bread in a sandwich provides casing to the food enclosed. Good quality provides variety, texture, flavor, nutrition and appeal to sandwiches. Different variety of bread can be used given that they provide harmony to the sandwich meal.
2. Spreads are used in sandwiches to protect the bread from soaking up moisture from fillings. They also add flavor to the sandwich.
3. Filling is considered to be the heart of the sandwich. The filling can be a wide variety, including bacon, hamburger patty, sausages, ham, cheese, tuna, salmon, salads, eggs and vegetables.

Question 29

Define simple hot sandwiches.

Answer 29

Simple hot sandwiches include hot fillings like meat place in between bread rolls. Hot sandwiches can be open-faced, grilled or deep-fried.

Question 30

Define open-faced sandwiches.

Answer 30

Open-faced sandwiches are prepared with butter or mayonnaise spread over the bread then topped with hot meat as filling. Cheese, sauce or gravy is topped on the sandwich.

Question 31

Define grilled sandwiches.

Answer 31

Grilled sandwiches are butter inside and browned inside an oven.

Question 32

Define deep-fried sandwiches.

Answer 32

Deep-fried sandwiches are made by dipping them in beaten egg and bread crumbs to be deep-fried.

Question 33

Define simple cold sandwiches.

Answer 33

Simple cold sandwiches range from sliced food including salami, ham, onions, tomato and peppers.

Question 34

Define multi-decker sandwiches.

Answer 34

Multi-decker sandwiches are made with more than two slices of bread and several ingredients.

Question 35

Define tea sandwiches.

Answer 35

Tea sandwiches are small fancy sandwiches with light, delicate ingredient and bread crust are trimmed off.

Question 36

Enumerate tips on preparing sandwiches.

Answer 36

1. The spread matters and make sure that the spread goes to the edges of bread to ensure that moisture is enclosed.
2. Choose a great bread. You can choose a bread that taste great on its own or a bread that needs good toppings. 3. 3. Compliment the bread with good fillings and toppings. You may also consider toasting the bread.
3. Keep your sandwiches fresh by preparing them the night before, wrapping them in cling wraps and refrigerating them.
4. Skip soggy ingredients including lettuce and tomatoes. Use ingredients that taste similar but doesn’t have all that moisture such as avocados and shredded cabbage.
5. Keep your sandwiches simples by ensuring that the sandwich layers can fit in the mouth in one bite.
6. Starting adding the proteins first then add the few ingredients to make the sandwich a balance food.

Question 37

Define appetizer salad.

Answer 37

Appetizer salads are light course served foremost consisting of light, tossed greens and dressing.

Question 38

Define accompaniment salad.

Answer 38

Accompaniment salads are a very light accessory to main course or entrée.

Question 39

Define main course salad.

Answer 39

Main course salads are heavy in nature which may include potatoes and chickens.

Question 40

Define dessert salad.

Answer 40

Dessert salads includes fruits salads and fruit gelatins whose sweetness balances craving for preceding dishes.

Question 41

Define fruit salad.

Answer 41

Fruit salads include a variety of fruits that are mixed together, usually served with whipped cream, condensed milk and cottage cheese.

Question 42

Define vegetable salad.

Answer 42

Vegetable salads includes variation of different vegetables such as potatoes and tossed greens.

Question 43

Define high-protein salad.

Answer 43

High-protein salads combines vegetables with meat cuts like chicken breast, salmon and tuna chunks with appropriate dressing.

Question 44

Define tossed salad.

Answer 44

Tossed salads are made by tossing greens, usually along with cucumber and tomatoes.

Question 45

Define composed salad.

Answer 45

Composed salads are salad meals where the components of a salad are meticulously arranged in an aesthetically pleasing manner. The components of a salad includes the body, the garnish and the dressing.

Question 46

Define farinaceous salad.

Answer 46

Farinaceous salads are salad meals where potatoes, pasta or grains are included.

Question 47

Enumerate tips on preparing salads.

Answer 47

1. Choose fresh ingredients. Crispiness of the vegetables are a desirable characteristic of a salad.
2. Wash vegetables well before preparing salads. Cut vegetable appropriately.
3. Experiments with different combination to contrast colors, texture and flavor.
4. Choose the right dressing and only use in small amounts, not liberally.
5. Toss vegetables lightly and arrange salads attractively.

Question 48

Define white stock.

Answer 48

White stock is very pale in color and is lightly flavored. The finest white stocks are extracted from veal but pork and chicken bones may be used too.

Question 49

Define brown stock.

Answer 49

Brown stock is made from beef bones. Cooking of brown stock takes four to six hours of simmering to extract the flavor. A good brown stock has deep reddish brown color.

Question 50

Define chicken stock.

Answer 50

Chicken stock is pale yellow in color because of the chicken fat. This is usually seen when cooking free range or native chicken. It has a rich chicken flavor.

Question 51

Define fish stock.

Answer 51

Fish stock has a rich fish flavor and is very pale. This stock is highly seasoned. Fresh fish should be used for fish stocks. Fines fish stocks come from tails, heads, and backbones of fish. White wine can be mixed with this as well.

Question 52

Enumerate principles in cooking stocks.

Answer 52

Use cold water.
Cook the stock slowly. Simmer, do not boil to avoid blending of fat and impurities.
Skim the stock and remove scum,
Cool stock as quickly as possible. Refrigerate immediately.

Question 53

Enumerate the details in storing stocks.

Answer 53

1. Drain stock through cheese cloth or through a fine mesh strainer into a pot.
2. Cool immediately. Stock will cook faster if the pot is submerged in water.
3. Stir occasionally.
4. Place covered pot in refrigerator. Remove fat when the stock is to be used.
5. The stock can be stored 2 to 3 days in the refrigerator and 7 to 10 days in the freezer.