TLE 9 - FOURTH QUARTER (PRE-TEST)

A tool in preparing dessert which is used in filling jars.

A tool used for mixing, creaming, beating, and whipping ingredients

It is necessary in preventing bacterial infections from foods.

The simplest dessert, nutritious and easy to prepare and serve

This is a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food.

Inexpensive packaging material. It is however highly absorptive, fairly

easily torn and offers no barrier to water or gases.

Fit closely to the shape of the product, thereby wasting little space

during storage and distribution.

Process of arranging and decorating and presenting food in a way that improves its aesthetic appeal to the diner when served.

This kind of ingredient is often used as decoration or accompaniment for cold and hot desserts.

Common ingredient in all kinds of desserts

Fruit salads, mousse, ice creams, and sherbets are popular cold desserts.

In making gelatin, the more acid is added, the better is the gelation

Prepare fruits that easily discolor at near serving time as possible to maintain their attractive appeal.

In making cream pie fillings, add egg yolks to flour and sugar at the end of the cooking period to avoid coagulation.

Serve desserts at the right temperature since temperature affects ones appetite appeal.