EVALUATE NOW
SUMMATIVE ASSESSMENT:
A. WRITTEN TASK:
Directions: Fill in the blank with the correct answer. Choose only the letter of the best
answer.
one
1. Immediately cool the sauce by setting the pan or bowl in
A. boiling oil
C. ice water
B. boiling water
D. warm water
2. If the sauce curdles, immediately stir in one (1) to two (2) ounces cold milk, transfer
the sauce to a blender, and blend at
speed.
A. fast
low
B. high
D. slow
3. Letting the sugar and egg yolks stand together without mixing creates
A. little
B. lumps
D. whole
4. If you plan to keep a pre-prepared dessert hot until service, make sure that the
temperature of the food is over
A. 55°C
C. 65°C
B. 60°C
D. 70°C
5. Food made with starches that contain egg, milk, cream and other dairy products are
prone to bacterial contamination and to
A. chemical change
C. physical change
B. food-borne illness
D. radiation
milk before combining
6. In guidelines in preparing vanilla custard sauce,
with the yolks.
B. scald
A. cook
D. stir
C. sterilize
milk into
7. In guidelines in preparing vanilla custard sauce, slowly beat the
the beaten eggs and sugar.
B. cold
C. frozen
D. hot
A. boiling
which provides good food for bacteria.
8. Egg custards contain
nrntein
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