Maligaya National High School

Buenavista, Quezon

BREAD AND PASTRY PRODUCTION 12

SECOND PERIODIC TEST

Name:__________________________________________ Date:_______________
I- MULTIPLE CHOICES: Read the statements carefully, then write the letter of your choice on the space
provided before the number.
_____1. Which of the following is a method of dividing food into uniform pieces before it is placed on the
serving line?
a. counting b. cutting c. weighing d. measuring
_____2. Which type of cake icing is achieved using cold heavy whipping cream and sugar?
a. meringue b. whipped cream c. fondant d. butter cream
_____3. Which of the following mixing method used for cakes is also called conventional method?
a. Two-stage method b. one-stage method c. creaming method d. sponge method
_____4. Which is NOT INCLUDED?
a. flour b. powdered milk c. fresh milk d. confectioners’ sugar
_____5. What will be the possible problem that may arise when a cake has too much leavening, too much
shortening and wrong kind of flour?
a. tough b. crumbly c. soggy d. poor flavor
_____6. What is a sweet coating made of sugar, butter, water and egg whites or milk?
a. meringue b. icing c. filling d. sprinkles
_____7. What is made of sifted powdered sugar, milk and superior butter?
a. cream Cheese frosting b. fondant c. butter cream d. chocolate ganache
_____8. What could be the cause if a cake is burst or cracked?
a. too little flour, too much liquid, too little leavening c. too little sugar, oven too hot
b. improper mixing, over mixing d. too little liquid, oven too hot, too much flour
_____9. Which type of cake icing dries into a hard outer shell?
a. butter cream b. whipped cream c. royal icing d. meringue
_____10. Which refers to fine white flour made from soft wheat which contain 7-9% protein?
a. bread flour b. cake flour c. all[purpose flour d. pastry flour
_____11. Which method of portioning is done with the use of a food scale?
a. counting b. weighing c. measuring d. cutting
_____12. Which is also known as unshortened cake which contains less than 5% fat?
a. modified sponge cake b. shortened cake c. foam-type cake d. chiffon cake
_____13. Which is NOT a tip to design, decorate and display petit fours?
a. make them more attractive and appetizing c. visual and textural diversity
b. enhance presentation d. have them over decorated
_____14. What is a miniature bite-size confections which comes from a French word small and oven?
a. chiffon b. petit four c. sponge cake d. icing
_____15. What is an iced or decorated tiny cakes covered in fondant icing?
a. fresh petit four b. iced petit four c. marzipan d. petit four
_____16. Which is a paste or confection, icing, filling made of meringue and gelatin or other?
a. marzipan b. fresh petit four c. petit four d. iced petit four
_____17. Which paste is made of almonds and sugar that is worked to plastic consistency?
a. fresh petit four b. iced petit four c. marzipan petit four d. petit four
_____18. What is a German term for types of cake?
a. gateau b. Genoise c. tortes d. petit four
_____19. What method is a continuously beating the egg white to incorporate air until it becomes light and
fluffy?
a. chiffon method b. creaming method c. foaming d. coating
_____20. What type of i
cing is made of boiled sugar syrup that is agitated to crystalize into a mass extremely small white crystals?
a. glaze b. fondant c. frost d. dust
_____21. What light cake is made of meringue and flour?
a. sponge cake b. batter cake c. angel food cake d. chiffon cake
_____22. Which is NOT an importance of portion control?
a. It helps control cost c. It helps minimize waste
b. Customer gets unequal portion d. it helps to guide the ordering and preparation of food
_____23. What could be the cause if a cake is tough?
a. too much sugar, oven too hot c. flour too strong, ftoo much flour, too little sugar and shortening
b. flour too strong, over mixing d. too much leavening, too little egg, improper mixing
_____24. What is a final component of a plated dessert?
a. crush component b. the sauce c. garnish d. the main item
_____25. What dessert component is the actual dessert itself?
a. sauce b. main item c. crunch d. garnish
_____26. Which of the following is NOT a main goal of plated dessert?
a. to make a dessert that is affordable in terms of the restaurant
b. to complement the venue’s theme
c. to satisfy the customer
d. to disappoint the customer
_____27. Which of the following is NOT INCLUDED?
a. vegetable fiber b. paper c. glass d. plates
_____28. Which of these materials are biodegradable and re-usable because they came from vegetables?
a. plastic b. paper c. glass d. vegetable fiber
_____29. Which are added component of dessert that are essential for soft desserts like custard and ice
cream?
a. crunch b. garnish c. main item d. sauce
_____30. Which refers to ensuring that the right quantity of food is prepared and served to customers?
a. markup b. standard size c. portion control d. yield
_____31. Which is a n inexpensive packaging materials, highly absorptive, fairly easily torn, and offers no
barrier to water or gases?
a. vegetable fiber basket b. paper c. glass d. plastics
_____32. Which of the following is a disadvantage of using glass as packaging materials?
a. it does not react with food c. glass is heavier than any other packaging material
b. it is reusable,re-sealable and recyclable d. it protects the food from crushing and bruishing
_____33. Which is a mixture of chocolate and cream?
a. jams b. butter cream c. ganache d. condensed milk
_____34. Which of the following tip on how to plate and present cake is NOT INCLUDED?
a. combine texture c. be creative with color
b. composes your plate d. Garnish carelessly
_____35. Which of the following fruits CANNOT be cooked into a filling for cakes that will provide the cake
with an extra special flavor?
a. strawberries b. peaches c. blueberries d. mango
_____36. Which is NOT a use of eggs in baking?
a. act as creaming agent c. binding agent
b. leavening agent d. thickening agent
_____37. Which is a type of cake which contains a high percentage of fat or shortening?
a. sponge cake b. foam type cake c. shortened cake d. sponge cake
_____38. What is device made of metal with holes surrounded by sharp edges used to grate food into small
pieces like cheese?
a. sifter b. wire whisk c. grater d. cooling rack
_____39. Which mixing method is where a dry flour-sugar mixture is folded into the egg whites?
a. chiffon method b. angel food method c. flour-batter method d. sponge method
_____40. When a baked product is too dark, what could be the cause?
a. too much sugar, oven too hot c. too little sugar, oven not hot enough
b. too much leavening. Too little egg d. poor-quality ingredients, unbalanced formula
_____41. Which is a kitchen tool used for stirring, whisking or beating?
a. blender b. pastry brush c. mixer d. grater
_____42. What is the used of baking shear in baking?
a. it is used to blend or mix ingredients thoroughly
b. it is used to cut parchment paper
c. it is used in opening canned ingredients
d. it is used in monitoring the temperature of the oven
_____43. Which of the following is NOT INCLUDED?
a. baking powder b. baking soda c. baking ammonia d. egg
_____44. What is a commis?
a. a female chef b. a junior chef c. a male chef d. a senior chef
_____45. Which is a kind of icing that is made out of butter and/or shortening blended with confectioner’s
sugar or sugar syrup?
a. ganache b. syrup c. custard d. butter cream
_____46. Which refers to heating the oven to attain the required baking temperature before baking?
a. proofing b. preheating c. baking d. broiling
_____47. Which contains less than 5% fats?
a. chiffon cake b. batter type cake c. foam type cake d. unshortened cake
 _____48. Which is a great way to add flavor and moistness to the cake?
a. frosting b. whipping c. preheating d. creaming
_____49. Which types of filling should not be frozen when used in cake?
a. fruits b. custard c. jelly d. whipped cream
_____50. Which type of icing is made with part butter cream frosting and a good quality cream cheese?
a. whipped cream b. royal icing c. cream cheese frosting d. fondant

II- IDENTIFY THE BAKING TOOLS AND EQUIPMENT AND THEIR USES
Directions: Select the appropriate name and uses of the tools that suits to the given pictures on the table
below. Write the letter only.

51. 56

______________ ___________

52. 57.

_____________ _____________

53. 58.
______________ ______________

54. 59.

_____________ _______________

55. 60.

_____________ ________________

BAKING TOOLS
AND USES
EQUIPMENT
A. Cooling Rack A. is a device used in measuring ingredients
B. Angel food cake pan B. is a layered tool made of wires wuth short legs used for cooling baked products
C. Spatula C. is used to apply and spread icing, frosting and butter cream
D. Wire whisk D. is a container primarily used in baking angel food cake
E. Weighing Scale E. is a kitchen tool on form of stiff,thin wire loops attach to a handle used to blend
ingredients together