1) WHAT INGREDIENT LINKS TO ALL DESSERT? a) SUGAR b) FLOUR c) CHOCOLATE d) BUTTER 2) WHAT TOOL IS USED TO MEASURE GRANULES OF SUGAR?  a) MEASURING SPOON b) MEASURING CUP c) MEASURING GLASS d) WEIGHING SCALE 3) WHAT TOOL IN DESSERT MAKING IS USED TO SCRAPE OFF THE EXCESS INGREDIENTS IN A BOWL? a) SPATULA b) WHISK c) LADDLE d) RUBBER SCRAPER 4) WHAT IS CONSIDERED AS SIMPLEST DESSERT? a) CHOCOLATE b) CUSTARD c) FRUIT d) GELATIN 5) WHAT DESSERT IS MADE OF MILK, EGG, AND SUGAR? a) CUSTARD b) ICE CREAM c) SHERBET d) MOUSSE 6) WHAT INGREDIENT IS OFTEN USED AS DECORATION OR ACCOMPANIMENTS TO DESSERT? a) FRUITS b) CREAM c) SUGAR d) MILK 7) WHAT ARE THE BASIC INGREDIENTS IN MAKING BATTERS FOR CREPES AND PANCAKES? a) WATER & SUGAR b) MILK & SUGAR c) FLOUR & MILK d) FLOUR & WATER 8) WHAT DESSEERT IS COVERD OF BISCUIT BATTER INSTEAD OF DOIUGH? a) FRUIT COBBLERS b) PIE c) CUSTARD d) SOUFFLES 9) DESSERT COMES FROM A FRENCH TERM DESSERVIR WHICH MEANS? a) TO EAT THE DESSERT b) TO FINISH THE FOOD c) TO CLEAN THE TABLE d) TO EAT SWEETS 10) WHAT IS THE REASON OF PREPARING AND EATING DESSERT? a) TO BALANCE THE MEAL b) TO EXPERIENCE DIFFERENT FLAVOR c) TO BE CREATIVE d) ALL OF THE ABOVE

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