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12 - Written Test

This document appears to be a test for a bread and pastry production course. The test contains multiple choice and enumeration questions about various types of icings, fillings, and cake decorations used in baking (e.g. fondant, ganache, marzipan, etc.). It also asks the student to list types of cakes according to occasion and the main ingredients of fondant icing. The document provides an answer key for the multiple choice and enumeration questions.

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Janu Maglente
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628 views5 pages

12 - Written Test

This document appears to be a test for a bread and pastry production course. The test contains multiple choice and enumeration questions about various types of icings, fillings, and cake decorations used in baking (e.g. fondant, ganache, marzipan, etc.). It also asks the student to list types of cakes according to occasion and the main ingredients of fondant icing. The document provides an answer key for the multiple choice and enumeration questions.

Uploaded by

Janu Maglente
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd

Bread and Pastry Production NCII

Name:____________________________________ Date:___________________
Section:__________________________________ Score:

WRITTEN TEST

I. Multiple Choices
Directions: Choose the best answer. Encircle the letter of your choice.
1. Is pliable dough which is often used for cake decorating? It is made using
egg whites, confectioners’ sugar, and shortening.

a. Caramel icing b. Glaze c. Fondant d. Gum paste

2. Can be used as a frosting or filling for cakes?

a. Whipped cream frosting b. Glaze c. Ganache d. Fondant

3. A brown sugar and milk mixture is boiled and combined with butter and
sugar until it reaches a spreadable consistency.

a. Caramel icing b. Whipped cream c. Royal icing d. Marzipan

4. This mixture of almond paste, sugar, and flavorings is an elegant addition


to cakes. Thick and pliable, it can be molded into cake decorations, rolled
and used like fondant or used as a cake layer or filling.

a. Caramel icing b. Glaze c. Ganache d. Marzipan

5. Milk or cream, cocoa powder, sugar, and other flavorings are brought to a
boil and cooked until they thicken to make this icing.

a. Royal icing b. Gum paste c. Caramel icing d. Fudge icing

6. Also known as sugar paste or ready roll icing exists in many different
colors, and its initial form is soft and easy to handle

a. Fondant b. Marzipan c. Glaze d. Fudge icing


7. This rich chocolate icing is made from either white of dark chocolate and
cream.

a. Ganache b. Fudge icing c. Caramel icing d. Gum paste

8. This simple mixture of egg whites, confectioners’ sugar, and often a touch
of lemon has a consistency that can be piped, but it dries hard. It can also
be used to pre-make flowers or other cake decorations.
a. Marzipan b. Royal icing c. Fudge icing d. Ganache

9. Is made using confectioners’ sugar with a small amount of liquid added


(often milk or water. It can be quite liquid or thicker, like syrup, depending
on the ratio of sugar to liquid.

a. Gum paste b. Fondant c. Royal icing d. Glaze

10. The combination of cream cheese, butter and icing sugar makes a
delicious fluffy, cream-colored icing.

a. Royal icing b. Gum paste c. Ganache d. Cream cheese icing


II. Enumeration

Direction: Give what is being asked.

Classification of Cakes according to Occasion.

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Main ingredients of Fondant Icing.

1.

2.

3.

4.

5.
ANSWER KEY

I. Multiple Choices
1. Gum paste
2. Whipped cream frosting

3. Caramel icing
4. Marzipan

5. Fudge icing

6. Fondant

7. Ganache

8. Royal icing

9. Glaze

10. Cream cheese icing

II. Enumeration
Classification of Cakes According to Occasion
1. Valentine’s Cake

2. Christmas Cake

3. Baptismal Cake

4. Birthday Cake

5. Wedding Cake

6. Anniversary

7. Cake for Baby Shower

8. Thanksgiving cake

9. Debut cake

10. Mother’s and Father’s Day cakes

Main Ingredients of Fondant Icing

1. Icing sugar

2. Glycerin
3. Glucose syrup

4. Gelatin powder

5. Vanilla essence

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