STA.

CECILIA COLLEGE
SENIOR HIGH DEPARTMENT
Technical – Vocational and Livelihood Strand
GRADE 12 - HOME ECONOMICS

SECOND SEMESTER – THIRD PERIODICAL EXAM

BREAD AND PASTRY PRODUCTION NC II

Name: __________________________________________ Date: ____________________________ Score

Direction: Read the statement carefully and encircle the best answer. NO ERASURE.

1. What basic ingredient in baking helps in attaining baked products tenderness?

A. leavening B. liquid C. shortening D. sugar
2. Which refers to heating the oven to attain the required baking temperature before baking?
A. baking B. broiling C. pre-heating D. proofing
3. What type of cake contains a high percentage of fat or shortening?
A. butter type cake B. chiffon C. foam type cake D. unshorten cake
4. Which is a combination of shortened cake and foam type cake?
A. butter type cake B. chiffon C. foam type cake D. unshorten cake
5. Which is also known as unshorten cake which contains less than 5% fats?
A. butter type cake B. chiffon C. foam type cake D. shortened cake
6. Which is a coating that makes food shiny or glossy?
A. custard B. ganache C. glaze D. syrup
7. It is an icing, made of butter and/or shortening and blended with confectioner’s sugar or sugar
syrup.
A. butter cream B. custard C. ganache D. syrup
8. It is a rich cream mixture made out of chocolate and heavy cream.
A. butter cream B. custard C. ganache D. syrup
9. What edible mixture is used to fill pastries, sandwiches, or cakes?
A. butter cream B. custard C. ganache D. syrup
10. What type of icing is made out of boiled sugar syrup that is agitated so that it would crystallize
into a mass of extremely small white crystals?
A. butter cream B. custard C. filling D. fondant
11. Custard filling can be stored in the refrigerator for up to how many days?
A. 3 days B. 4 days C. 5 days D. 6 days
12. It refers to dry-heat cooking that is usually done in an oven.
A. baking B. broiling C. grilling D. stewing
13. Which is fine white flour made from soft wheat which contains 7-9% protein?
A. all-purpose flour B. bread flour C. cake flour D. pastry flour
14. Which is a light cake made of meringue and flour?
A. angel food cake B. butter cake C. chiffon cake D. sponge cake
15. Which refers to getting the right number of servings from a recipe and serving the right
amount?
A. mark-up B. portion control C. weight D. yield
16. Which refers to method of dividing cake into uniform pieces before serving?
A. counting B. cutting C. measuring D. weighing

17. What method of portioning is done with the use of food scale?
A. counting B. cutting C. measuring D. weighing
18. Which is a sweet soluble organic compound that belongs to the carbohydrate group of food?
A. flour B. milk C. shortening D. sugar
19. Which is a very fine sugar which dissolves faster and is perfect for making meringue?
A. caster sugar B. confectioner’s sugar C. granulated sugar D. white sugar
20. What granulated sugar is pulverized into powder to prevent caking?
A. caster sugar B. confectioner’s sugar C. granulated sugar D. white sugar

Read and analyse the statement concept carefully and chose your answer form the box.

a. Too dark f. sponge method

b. Crumbly g. one-stage method
c. Soggy h. creaming method
d. Burst or cracked i. chiffon method
e. Uneven shape j. high – fat or shortened cakes
21. Under baked

22. Too much flour or flour too strong

23. Batter spread unevenly; uneven oven heat

24. too much sugar oven too hot

25. too much leavening; too much shortening

26. It also called the conventional method.

27. A type of cake which contains high percentage of fat or shortening.

28. A butter containing flour, egg yolks, vegetable oil, and water is folded into the whites.

29. Butter is creamed with sugar until the mixture is lighten; whipped egg whites are folded into the butter.

30. All in one step. It is adding the liquid ingredients to the bowl first.