L’Altra Montessori School Inc.

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High School Department
First Periodical Exam
TECHNOLOGY AND LIVELIHOOD EDUCATION 10

Name: ________________________________________ Date:___________ Score:______

Grade & Section: ________________________________ Teacher: Ms. Rachelle V. Henson

I. Multiple Choice. Write the letter of the correct answer on the space provided before each number.

______1. It is a rich muffin which contains high proportion of fat, sugar, and eggs that are leavened
by air, steam and other yeast product.
a. Muffins b. Shortened Cake c. Cake d. Sponge cake
______2. It is a type of cakes that do not have fats, and they are spongy and light due to the
corporation on air.
a. Cup cakes b. Sponge cake c.Unshortened cake d. Cake
______3. What is the ratio for making pour butter?
a. 2:2 b. 1:1 c. 1:3 d. 1:2
______4. It involves mixing dry ingredients with the liquid ingredient using spatula, or rubber scrapper
or wooden spoon.
a. Mixing b. Folding c. Stirring d. Blending
______5. It is a process of mixing two or more ingredients.
a. Folding b. Stirring c. Blending d. Mixing
______6. It has lower protein content (7-8%) thus, making it weak flour. It has a very fine and velvety
touch.
a. Bread flour b. Cake flour c. All-purpose flour d. Flour
______7. It provides the sweetness, and adds tenderness and color to the cake.
a. Salt b. Cream of tartar c. Eggs d. Sugar
______8. It is a higly-refined sugar which cornstarch is added to make it super fine and easy to blend
a. Brown sugar b. White sugar c. Confectioners sugar d. Sugar
______9. It is a type of icing which consist of sugar, water, corn syrup, flavoring and butter or
shortening.
a. Flat icing b. Cream icing c. Combination icing d. Glaze
______10. It has a leg about six or more inches in height that provides support to a round made of
wood.
a. Turn table b. Spatula c. Acetate d. Table
______11. It is used to spread and flatten icing all over the cake.
a. Rubber scrapper b. Short spatula c. Spatula d. Short spatula
______12. It is made of thin plastic and available in many pattern.
a. Stencils b. Pastry tip c. Corrugeted board d. Acetate
______13. These are called unshortened type cakes.
a. Butter b. Sponge c. Foam d. Butter
______14. It is good for baking foam and sponge type of cake
a. Jelly roll pan b. Bundt pan c. Baking pan d. Tube pan
______15. They are generally small confectionary usually serves as appetizer, snack or dessert.
a.Petit four Glaze b. Gateaux c. Petit fours d. Tortes
______16. It is an edible paste made of ground almonds, confectionary sugar, eggs, and lemon juice.
a. Marzipan b. Frosting c. Icing d. Glazing
______17. These are tiny cakes that come in variety of colors, layers, fillings, and decors.
a. Petit fours sec b. Petit four dry c. Petit four ice d. Petit fours
______18. These are bite size appetizers served in cocktail, before dinner.
a. Dry b. salted c. Sweet d. Ice
______19. This is the best place to store Petit four.
a. Container b. Cabinet c. Refrigerator d. Freezer
______20. These are the words where petit fours was derived from.
a. French cake b. French bread c. French, pizza d. French, oven
 _____21. It is tender and thickened mixture of milk, eggs, and sugar.
a. Dessert b. Custard c. Crepe d. Pudding
_____22. It is a pastry with hallow shells and custard filling.
a. Puff cream b. Cream puff c. Custard d. Crepe
_____23. It has high content of vitamins, minerals, water, and fiber.
a. Fruits b. Vegetable c. Ice cream d. Sherbet

_____24. It is the type of icing that uses both the flat and creamed icing.
a. Mixed type b. Chiffon type c. Sponge type d.Combination type
_____25. It is a cone shape bag made either of muslin cloth or plastic lining.
a. Icing bag b. Frosting bag c. Pastry bag d. Cake bag
_____26. It is the shelf life and best method of strong cake.
a. Ingredients b. Size c. Form d. Container
_____27. It is the color of the cake contain to create dramatic effects of cake presentation
a. Same b. Contrasting c. Neutral d. Combination
_____28. It is to increase shelf life of cakes, before freezing.
a. Layers b. Filling c. Package d. Frosting
_____29. What is the used of over beating egg white in baking sponge cake?
a. Decrease liquid b. Add moist c. To dry d. Increase in volume
_____30. This happen when over mixing the ingredient of a cake.
a. Soft b. Rough c. Tough d. Tender

II. Identication: Write the correct answer on the space provided before each number.

_________________1. Cream for fruit salad

_________________2. Soft dough leavened with yeast and baking powder, mixed with milk, sugar and
shortening.
_________________3. Soft bread variety softened in milk, egg, sugar, and baked.
_________________4. Thinner than pancakes
_________________5. Macapuno rolls, choco-marble cake.
_________________6. A wide array of sweet served elegantly in trays, platters, pedestal.
_________________7. Also known as sponge cake
_________________8. Very thin pancakes served with fillings
_________________9. Rich muffins with high proportion of fat, sugar and eggs and leavened by air,
steam.
_________________10. Types of pastries with tender and flaky crust.
_________________11. Type of petit four meaning salt or savory.
_________________12. Egg whites beaten stiff while added with sugar
_________________13. Whipping cream
_________________14. Has high content of vitamins, minerals, water and fiber
_________________15. Tender and thickened mixture of milk, eggs and sugar

III. Sequencing: Arrange the steps in the order that they should be executed. Number them
accordingly.

A. Conventional Method
______ Cream butter and sugar
______ Add flavor and other dry ingredient, alternately with liquid ingredients
______ Add eggs one at a time

B. Muffin Method
______ Add gradually to other ingredients in the other bowl
______ Sift all dry ingredients in a bowl
______ Add fat/oil to beaten eggs
______ Beat eggs in another bowl
 C. One-Bowl Method
______ Make a well at the center
______ Sift dry ingredients in a bowl
______ Mix ingredients using one direction to incorporate air
______ Beat egg whites in a separate bowl, add sugar, gradually beat until foamy and peaks are
formed
______ Separate egg whites from egg yolk
______ Place at the well the oil, egg yolk, juice or water and half of sugar
______ Blend batter into beaten egg white

D. Flat Icing
______ Cook icing by stirring constantly
______ Mix in a double boiler: sugar, water, corn syrup, flavorings and butter or shortening
______ Continue mixing until mixture develops into a smooth, thick paste

E. Cream Icing
______ Add water and flavorings
______ Add eggs little by little as you continue creaming
______ Cream fat/shortening, add dry ingredients

IV. True or False: Write TRUE if the statement is correct, and FALSE if the statement is incorrect.

______1. Cakes are rich bread with generous amount of fat, eggs, and sugar.
______2. Shortened cakes are similar to unshortened cakes, except that they contain fat.
______3. In the white sponge cake method, the egg white are beaten separately with the gradual
addition of sugar and later of flour.
______4. The one-bowl method is used in sponge cake
______5. Chiffon cake is a hybrid of shortened and unshortened cake
______6. A cake with poor volume is brough about by baking it at low temperature
______7. Too high in temperature causes the cake to form a hard, thick dark crust.
______8. Unshortened cake are also called foam cakes
______9. Petit fours is a term derived from the french word meaning “small oven”
______10.Glaces in petit four glace means “with sugar”
______11.Petit fours can be served as appetizer at the last source of a meal.
______12.Petit fours are populr in cocktail and served in bite-size portion.
______13.Displaying petit fours products is the culmination of the entire process of production
______14. A variety of the cakes covered with icing are petit four secs.
______15. Secs means dainty and in bite-size portion.

V. Enumeration
1-3. Types of cake
4-7. Methods of mixing cake batters
8-13. Steps in getting ready for baking cake
14-16. Mixing technique in cake preparation
17-20. Cake decorating tools

“Success is the sum of small efforts, repeated day in and day out.”
- Robert J. Collier

God Bless! 

___________________________
Parent’s Signature