Republic of the Philippines

Department of Education
Region III
Division of City Schools
Science City of Muñoz

SENIOR HIGH SCHOOL

Bread and Pastry Production NC II

Technical Vocational Livelihood (TVL) Track

SECOND PERIODICAL TEST

SECOND SEMESTER S.Y 2018-2019

Name: _________________________ Section: ________________ Date:___________

Choose the letter of the best answer. Write your answer on a separate sheet of paper.
Erasures not valid.

1. It refers to fine white flour made from soft wheat which contains 7-9% protein.
a. all-purpose flour c. cake flour
b. bread flour d. pastry flour
2. Which is a kind of icing that is made out of butter and/ or shortening blended with
confectioner’s sugar?
a. butter cream c. ganache
b. custard d. syrup
3. It is a type of sponge cake made w/ egg whites, flour and sugar. A whipping
agent such as cream of tartar is commonly added and it uses no butter.
a. batter cake c. chiffon cake
b. angel food cake d. sponge cake
4. What is the oven temperature (F) for angel food cake and sponge?
a. 177 c. 50 to 60
b. 350 d. 177-190
5. These natural materials are converted into yarn, string, or cord which will then
form the packaging material.
a. glass c. plastics
b. papers d. vegetable fiber
6. Which is a paste or confection, icing, or filling made of meringue and gelatin?
a. Fresh petit four c. marzipan
b. Iced petit four d. petit four
7. What dessert component is the actual dessert itself?
a. crunch c. main item
b. garnish d. sauce
8. It is a tiny fresh fruit tartlet.
a. fresh petit four c. marzipan
b. iced petit four d. petit four
9. Which are added components of dessert that are essential for soft desserts like
custard and ice cream?
a. crunch c. main item
b. garnish d. sauce
10. It refers to miniature bite-sized confections coated with icing.
a. fresh petit four c. marzipan
b. iced petit four d. petit four
11. It is a flat tool used to scrape any mixture and collect every bit of the mixture out
of a bowl.
a. icing spatula c. rubber scraper
b. pastry brush d. wire whisk
12. It is considered the most costly ingredient in baking. It represents almost 50% of
the total cost of baked products.
a. eggs c. leavening
b. flour d. shortening
13. Why do you pre-heat?
a. it is the first step in procedure in baking
b. to acquire the desire temperature of the desire heat
c. to test if the oven is functioning well
d. a and b
14. It is a sweetened mixture of ground almonds, liquid glucose or egg whites, corn
syrup or sugar syrup and either icing sugar or caster sugar.
a. iced petit four c. marzipan
b. fresh petit four d. petit four
15. Frosting is part butter and good quality cheese.
a. Cream cheese Fondant c. Meringue
b. Fondant d. Whipped cream
16. For a classic round or rectangular cake, why do you want to put two leveled
cakes together?
a. adds height and drama to your design
b. to joined your favorite filling
c. so the top of the cake is perfectly smooth and level
d. this adds weight
17. It is used to move cake easily in making frosting and decorating.
a. cake cardboard c. icing spatula
b. cake decorating knife d. turntable
18. It is a smooth, creamy type filling similar to pudding.
a. custard c. jelly
b. frosting d. whipped cream
19. Very light cake made with vegetable oil, eggs, sugar, flour, baking powder and
flavorings. It is combination of both butter and foam type cakes.
a. butter cake c. pound cake
b. chiffon cake d. sponge cake
20. What is the best way to make realistic looking fruits in making modeled
marzipan?
a. don’t add special effects using ordinary tools or special modeling tools
b. imitate the shapes of the fake fruits as closely as possible
c. to use real fruits as models
d. all of the above
21. To cover lightly with a powdered substance.
a. dusting c. glazing
b. frosting d. topping
22. These are filled butter cream or pastry cream.
a. eclairs or cream puffs c. marzipan
b. fruit tart d. truffles
23. Which petit four filling enhances flavor, adds moisture, and binds the product?
a. butter c. jams
b. ganache jams d. meringue
24. Which is true in displaying caramelized petit fours?
a. All varieties of petit fours are best served cooked
b. Attractive presentation of petit four catches customer’s attention
c. Don’t use ceramic plates and platters, glass, and tray in buffet service
d. The recommended serving is 5-6 pieces per plate
25. What will happen if the marzipan doesn’t store after making it?
a. dry pieces will have an unpleasant texture
b. It will dry
c. It will moist
d. b and c
26. This type of topping continues to ripen even when refrigerated and its juices
begin to soak into the cake.
a. Dusting Jam c. Jam
b. Fresh fruit topping d. Jelly
27. It is a deep hollow dish used for mixing baking ingredients.
a. angel food cake pan c. mixer
b. cake pan d. mixing bowl
28. French word for cake
a. Choux pastry c. Genoise
b. Gateau d. Petit four
29. Which is a rich cream made of chocolate and heavy cream?
a. butter cream c. ganache
b. custard d. syrup
30. Which is an edible mixture use to fill pastries, sandwiches, or cakes?
a. butter cream c. filling
b. custard d. ganache
31. Fondant is made by melting ______________ and adding the rest of ingredients
(cold water and confectionary sugar) until you achieve the right consistency.
a. candy c. marshmallows
b. chocolate d. sugar
32. It is important to design, decorate, and display petit fours to:
a. Enhance presentation
b. Make them more attractive and appetizing
c. Visual and textural diversity
d. All of the above
33. In selecting fruits/nuts to be used in displaying caramelized petit pours make it
sure that:
a. Dispose broken and chopped nuts
b. Fruit need to be dry
c. The fruits and stem are still attached for easier handling
d. All of the above
34. It will alter icing colors.
a. heat c. sunlight
b. humidity d. sunlight and fluorescent lighting
35. These are desserts served by an establishment such restaurant, resort, or
dessert café after it is ordered by a guest enjoyed on site.
a. garnish c. plated dessert
b. plated d. plating dessert
36. Storage technique for storing desserts which means to keep cold or cool.
a. chilling c. storing
b. cold storage d. refrigerate
37. It refers to ensuring that the right quantity of food is prepared and served to
customers.
a. markup c. standard size
b. portion control d. yield
38. Marzipan is also known as
a. almond paste c. gum paste
b. caramelized sugar d. nut paste
39. It is the process of storing food by means of refrigeration.
a. chilling c. storing
b. cold storage d. refrigerate
40. It is an inexpensive packaging material. It is, however, highly absorptive, fairly
easily torn and offers no barrier to water or gasses.
a. glass c. plastic
b. paper d. vegetable fiber basket
41. Which is true in storing cold and hot desserts
a. Any dessert that is not required for immediate consumption must not be
cooled immediately
b. Egg custards contain protein, which provides good food for bacteria
c. Many desserts have a limited storage life
d. b and c
42. It is a method of dividing food into uniform pieces before it is placed on the
serving line.
a. counting c. measuring
b. cutting d. weighing
43. Naming or listing one by one in order to determine the total number.
a. counting c. measuring
b. cutting d. weighing
44. German word for various types of cakes, usually layer cakes.
a. Choux pastry c. Genoise
b. Gateau d. Tortes
45. Keeping or accumulating something for future use.
a. accumulating c. storing
b. keeping d. weighing
46. It can melt icing and cause decorations to droop.
a. heat c. fluorescent lighting
b. humidity d. sunlight
47. Can soften royal icing and gum paste decorations.
a. heat c. fluorescent lighting
b. humidity d. sunlight
 48. Cream cheese is made with
a. butter and milk
b. butter and sugar
c. milk and cream
d. sugar and cream
49. Jam and Jellies are example of _______________ that can be purchased ready-
made.
a. dusting c. frosting
b. glaze and syrup d. syrup
50. Too much flour or flour too strong may result to
a. burst or cracked dough
b. crumbly and soggy dough
c. too dark cake dough
d. uneven shape dough

Bread and Pastry Production NC II

Second Periodical Exam
Answer Key

1. c 26. b
2. a 27. d
3. b 28. b
4. b 29. c
5. d 30. c
6. c 31. c
7. c 32. d
8. a 33. d
9. a 34. d
10. d 35. c
11. c 36. a
12. a 37. b
13. b 38. a
14. c 39. d
15. a 40. b
16. a 41. d
17. d 42. b
18. a 43. a
19. a 44. d
20. c 45. c
21. c 46. a
22. a 47. b
23. c 48. c
24. b 49. b
25. a 50. a