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- Q1
According to standards for Preparation of Desserts, desserts can be classified into which two main types?
Hot and Cold
Sweet and Salty
Fried and Bake
Fresh and Dried
60s - Q2
What is custard primarily made from?
Gelatin
Flour and Sugar
Fruit puree
Milk (or cream) and egg yolk
60s - Q3
Which of the following is considered the simplest dessert under Desserts types in TESDA / NC II?
Puddings
Custard
Gelatin dessert
Cheese dessert
60s - Q4
What is the tool used for draining liquids or rinsing fruits for desserts?
Oven
Blender
Strainer
Range
60s - Q5
Which of the following thickening agents is commonly used in sweet sauces or puddings?
Cornstarch
Yeast
All-purpose Flour
Baking powder
60s - Q6
One key factor in plating desserts attractively is:
Ignoring garnish
Crowding too many items on one plate
Considering color, texture, and proportion
erving at room temperature always
60s - Q7
In dessert storage, what is an essential consideration?
Refreezing once thawed
Storing dessert with unrelated strong-smelling foods
Leaving dessert open to air to cool quickly
Storing dessert at an appropriate temperature and condition to maintain quality and freshness
60s - Q8
Which dessert is described as a “frozen dessert made of water, sugar, fruit juice, and sometimes milk or cream”?
Custard
Sherbet/ Sorbet
Blancmage
Mousse
60s - Q9
What does “sweet sauce” typically include in dessert preparation?A. Only fruit, no sugarB. Only gelatinC. Mixtures like sugar syrup, fruit purees, chocolate‐based sauces, custards, etc. ✅ studylib.net+2tesdatrainingcourses.com+2D. Only dairy products
Only fruit, no sugar
Only dairy products
Only gelatin
Mixtures like sugar syrup, fruit purees, chocolate‐based sauces, custards, etc.
60s - Q10
In DepEd’s “Preparation of Desserts” learning competencies, one of the competencies is to identify dessert accompaniments and hygienic procedures. Which of the following is an example of an accompaniment?
Ignoring garnish
Fruit coulis or syrup
Mixing without measuring
Leaving out utensils unwashed
60s