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    JAMES Trinidad
    This mastery test from Sta. Cruz National High School assesses students' knowledge of the classification of desserts and their characteristics covered in Technology and Livelihood Education 9 Cookery. The 10 multiple choice and true

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    JAMES Trinidad
    30 views3 pages
    This mastery test from Sta. Cruz National High School assesses students' knowledge of the classification of desserts and their characteristics covered in Technology and Livelihood Education 9 Cookery. The 10 multiple choice and true

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    This mastery test from Sta. Cruz National High School assesses students' knowledge of the classification of desserts and their characteristics covered in Technology and Livelihood Education 9 Cookery. The 10 multiple choice and true

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    30 views3 pages

    Okay Losd

    Uploaded by

    JAMES Trinidad
    This mastery test from Sta. Cruz National High School assesses students' knowledge of the classification of desserts and their characteristics covered in Technology and Livelihood Education 9 Cookery. The 10 multiple choice and true

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Division of Gapan City

    STA. CRUZ NATIONAL HIGH SCHOOL


    Sta. Cruz, Gapan City

    WEEKLY HOME LEARNING PLAN


    TECHNOLOGY AND LIVELIHOOD EDUCATION 9
    COOKERY
    Quarter 4 (Week 2)

    Day Learning Competency Learning Tasks Mode of


    & Delivery
    Time
    Wake up, make up your bed, eat breakfast and get ready for awesome day!

    Have the
    Day Classification of Desserts and their 1. Read/Study the topic parent
    1 Characteristics from page 5-7 hand-in
    the
    1. Identify the different types of dessert output
    to the
    teacher
    2. Determine the characteristics and 2. Answer the following: in
    Day examples of each type school
    2 - Independent
    3. List down the ingredients and Assessment 1-3 from page
    procedures to prepare a gelatin dessert 7-8

    The following are some reminders:


    1. Read the instruction carefully before doing each task.
    2. Observe honesty and integrity in doing the tasks and checking your answers.
    3. Finish the task at hand before proceeding to the next
    4. Return this to your teacher on scheduled date/day.

    Noted by: Prepared by:

    EDWIN P. MACTAL FLOR G. LUMIBAO


    Head Teacher I Teacher III
    Division of Gapan City
    STA. CRUZ NATIONAL HIGH SCHOOL
    Sta. Cruz, Gapan City

    MASTERY TEST
    TECHNOLOGY AND LIVELIHOOD EDUCATION 9
    COOKERY
    Quarter 4 (Week 2)

    Name: _____________________________________________________ Score: ______________


    Grade/Sec.: _______________________________________________

    A. Directions: Read the following statements carefully and choose the letter that
    corresponds to your answer. Write your answer on your answer sheet.

    _____1. This kind of dessert is marketed in two forms, the unsweetened and flavored.
    A. gelatin B. pastry C. pudding D. pie

    _____2. It is a dough or paste consisting primarily of water, flour and often used as a
    crust for foods.
    A. cake B. fruit cobblers C. pastry C. pudding

    _____3. Mark John made leche flan which is an example of _______________.


    A. cake B. custard C. pastry D. pudding

    _____4. Gelato and sherbet are examples of __________________.


    A. custard B. frozen dessert C. ice cream D. milk shakes

    _____5. Sherbet and sorbet are both made from two ingredients, fruit and sugar. But
    sherbet also includes what ingredient?
    A. Butter B. cheese C. cream D. egg

    _____6. ________simplest dessert because they are nutritious, appetizing, and easy to
    prepare and serve.
    A. cake B. cheese C. custard D. fruit

    _____7. It is another type of dessert which is easy to serve and differs depending on the
    kind of milk used.
    A. cake B. candy C. cheese D. cream

    _____8. ______________ should have attractive appearance, excellent consistency, and well
    – blended flavor.
    A. gelatin B. pastry C. pudding D. pie

    _____9. A good soft custard dessert must have a characteristic of _______________.


    a. has pouring consistency of heavy cream
    b. has an accompanying sauce to add interest
    c. slightly chilled when serve
    d. with firmness of shape

    _____10. The following are types of cheese based on consistency except ________.
    A. hard B. semi- hard C. sharp D. soft
    B. Directions: Modified True or False. Tell whether the statement is true or false. Write
    the word true if the statement is correct and the correct answer if it is not. Write your
    answer on your answer sheet.

    ____________11. The unsweetened granular type of gelatin should be dissolved in


    water first before use.
    ____________12. Pudding is a type of dessert made with milk, eggs and sugar.
    ____________13. Ricotta is an example of cheese.
    ____________14. Fruit cobblers have a depth of two or three inches and are topped
    with biscuit dough rather than being made with pie crust.
    ____________15. Custard is baked dessert made with mixture of flour, eggs, liquid,
    butter sugar, and leavening agents.

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