WRITTEN TEST

BREAD AND PASTRY PRODUCTION NC II

Prepare and Present Gateaux, Tortes and Cakes

INSTRUCTIONS:

Read the direction carefully.

1. DO NOT WRITE ANYTHING ON THE QUESTIONNAIRE. Use the answer sheets provided.

2. Test duration is 30 minutes. In case of finishing the test in less than 30 minutes, you can already submit your
questionnaire and answer sheet to the proctor.

3. This is a MULTIPLE-CHOICE, TRUE OR FALSE & SEQUENCING type of test. Write the letter that best
corresponds to your choice of answer on the answer sheet provided.

Please do not turn the page unless your proctor told you to do it. Return the questionnaire to the proctor
together with your answer sheet on or before the end of 30 minutes.

I. Multiple Choice

1. It is a French term means putting everything in its place.

a. Miss en place c. Mise en place
b. Mess en place d. Mise and place

2. Is used to increase the volume and lighten the texture of baked goods.
a. Baking soda c. Salt
b. Baking powder d. Cream of tartar

3. Cooking food in an oven, in hot ashes, or in any oven-type appliances. Cake is one of the
most commonly baked products.
a. Baking c. Piping
b. Grilling d. Blanching

4. Best practice approach to housekeeping standards, hazard identification and safety

management.
a. Hygiene c. Kitchen Safety
b. Caygo d. Handwashing

5. Term means to heat the oven prior to baking to achieve the required heat
a. Pre-heat c. Greasing
b. Crumb coating d. Baking

6. Used by pastry chefs to give sharp and smooth edges to the cakes while decorating them
a. Piping bag c. Scraper
b. Spatula d. Cake turner

7. It is used in the whipping of egg white to stabilize them and allow them to reach maximum
volume.
a. Salt c. Buttermilk
b. Cream of Tartar d. Yeast

8. It is important in baking and cooking in order to produce a quality product.

a. Accurate measurement c. High-end equipment
b. Expensive Ingredients d. PPE

9. It is the cheapest liquid used in baking. It performs vital role in baking, making ingredients
rehydrated. The right amount of water helps dissolve all other ingredients in batter and in
dough to form smooth, workable mixture.
a. Juice c. Water
b. Milk d. Stock

10. Julia loves baking. She prepared Vanilla Chiffon Cake that will be served during the
thanksgiving party. Which situation below indicates that Julia correctly chose the appropriate
tool in baking the cake?
a. Julia used the scraper in sharpening and smoothing the edge of the cake
b. Julia used the colander used for sifting and adding air to flour and other dry ingredients
c. Julia used the wooden spoon to scrape or remove remaining ingredients from the sides of
the mixing bowl
d. Julia skipped the sifting of dry ingredients in order to make baking easier and faster

11. Techniques where in ingredient together to get the correct consistency before the next stage
is attempted. Usually, butter and sugar to aerate before adding remainder of ingredients.

a. Mixing c. Piping
b. Beating d. Creaming

12. You need to measure 3 cups of brown sugar. Which measuring tool will you use?
a. Liquid measuring cup c. Weighing scale
b. Dry measuring cup d. Small cups
13. Skills are required so even balance is achieved in the decoration.
a. Kneading c. Cutting
b. Piping d. Scraping

14. It is known as conventional method.

a. Creaming method c. One-stage method
b. Two-stage method d. Flour-batter method
15. This filling is described as smooth, creamy and its consistency is like pudding. What is this
type of filling?
a. Buttercream c. Vanilla Custard
b. Fruit d. Meringue

16. Which of the following statements is NOT CORRECT?

a. Fillings- used to hold layers together to form gateau construction.

b. Fruit provides a light fluffy filling with a delicate flavor
c. Brush all crumbs from cakes. Loose crumbs make icing difficult.
d. Chocolate ganache is a mixture of boiled cream and chocolate. 2:1 cream: chocolate

17. Rick is preparing his icing; what kind of sugar is primarily used in preparing icing?
a. brown sugar c. granulated sugar
b. confectioner’s sugar d. refined sugar

18. Joshia wants to achieve a best result in baking, what is the first step Juana needs to do?
a. memorize the recipe very well
b. use modern equipment
c. use only imported ingredients
d. measure ingredients accurately

19. Is where the design is piped and allow to dry to transfer to the cake.
a. Box c. Stencil
b. Card board d. Cake post

20. What icing is heavy often used in celebration cake that is easily sculpted and work out?
a. Buttercream c. Icing
b. Fondant d. Meringue

21. Which of the following refers to smoothness and crunchiness of plated dessert?

a. Crunch c. Temperature

b. Form and color d. Texture

22. If you want your bakery products to be eye-catching, what will you consider on your
output?

a. appearance c. consistency

b. color d. moisture content

23. If you’re going to present and plate your angel food cake, how will you apply the
presentation techniques to make it dramatic?

a. consider the type of plate.

b. add excitement to the visual appeal of cake

c. employ tricks to add some magic to the presentation

d. pair a slice of perfectly prepared cake with a cool slice of ice cream.

24. Karen is tasked by her mother to measure 1 tablespoon cornstarch but she runs out of
supply. What substitute could she use for cornstarch?
a. egg c. flour
b. salt d. sugar
25. Joy is an aspiring professional baker. She loves baking especially cakes. Basically, she
always follows the baking guidelines to attain a perfect cake. Arrange the steps in order.

I. follow correct oven temperature.

II. avoid opening the oven while baking

III. pre heat oven to desired/ prescribed temperature

IV. arrange baking pans of similar shapes inside the oven one inch apart

V. check oven racks are properly placed

VI. cool cakes by using a cake rack

a. I, II, III, IV, V, VI c. III,V,IV,I,II,VI

b. II, I, III, V, IV, VI d.IV, II, I, III, V, VI

26. If Katrina will bake cake roll (Swiss roll), how many minutes will she bake the batter?
a. 10 to 15 mins. c. 20 to 25 mins.
b. 15 to 20 mins. d. 30 to 45 mins.
27. Which among the following students’ explanations, do you agree about the causes of
crumbly cake?

a. improper mixing

b. unbalanced formula

c. poor-quality ingredients

d. too little amount of flour is used

28. Enso is looking for a packaging material that can be able to withstand heat treatment such
as pasteurization and sterilization. What type of packaging materials could you suggest for
Enso?

a. Glass c. Plastic

b. Paper d. Wood

29. Mrs. Chavez is going to check the output of her learners in her bread and pastry class, what
quality of a good cake does she need to look for?

a. thick consistency

b. ingredients are of high quality

c. ingredients are measured accurately

d. contrast color and flavor to the frosting

30. It is very important to use the right packing and storing materials for cake products. Which
of the following can be categorized as a packaging material?

a. bowl c. paper/ box

b. cup d. vase

31. Alma’s technique on packaging allows her to draw, fold and cover a cake product. Which
of the following methods is applied?

a. cutting c. freezing

b. folding d. wrapping

32. Paula is very cautious on keeping her pastry products fresh and that could last for a long
period of time. Which of the following techniques will be the best to apply?

a. proper handling c. proper sealing

b. proper labeling d. proper storing

33. Esperanza wants to maintain the appearance of her cake, which of the following is not
under the factors that can affect the appearance of her cake?

a. container c. humidity

b. heat d. sunlight and florescent thing

34. Prince wants his cake to be fresh, what he will do to maintain its freshness.?

a. keep it refrigerated

b. store when cake is completely cooled

c. unfreeze cakes with buttercream frosting

d. keep it at room temperature even the temperature is high.

35. After buying a cake, you are asked to store it. How should you store the cake properly?

a. store while still hot

b. unfreeze unfrosted cakes.

c. store cakes under room temperature

d. freeze cakes with buttercream frosting

II. TRUE OR FALSE

Directions: Write true if the statement is correct and false if not.

36. Putting fillings in the cakes put drama to your design.

37. Jam can be used to add an easy fruit flavored filling to a cake
38. Applying filling using whipped cream provides a light fluffy filling with a
delicate flavor
39. Fruits can add design in the cake.
40. Cakes with frosting fillings should be stored according to the type of
frosting being used
41. The cake can be stored at room temperature when the filling is a glaze or syrup
42. It a must be crumbling.
43. It should have rough texture.
44. It must have consistent color.
45. It must have right odor. If it is chocolate, it should smell like chocolate.
III. SEQUENCING (46-50) Put the following flour-batter method steps in order of
chronological order, starting with step 1 and ending with step 5.

46. Sift the flour and other dry ingredients except for sugar.
47. Add fat to dry ingredients and blend together until smooth.
48. Combine the flour-fat mixture to sugar-egg mixture and mix until
smooth.
49. Gradually add water or milk (if any) and mix.
50. Whip the sugar and eggs together until thick and light. Add liquid
flavorings.
ANSWER KEY
1. C
2. B
3. A
4. C
5. A
6. C
7. B
8. A
9. C
10. A
11. B
12. B
13. B
14. A
15. C
16. B
17. B
18. D
19. B
20. B
21. D
22. A
23. C
24. C
25. C
26. A
27. A
28. A
29. D
30. C
31. D
32. D
33. A
34. A
35. D
36. TRUE
37. TRUE
38. TRUE
39. TRUE
40. TRUE
41. TRUE
42. FALSE
43. FALSE
44. TRUE
45. TRUE
46. 1
47. 2
48. 4
49. 5
50. 3