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Bread and Pastry NC II CG

This document appears to be a test questionnaire for a Bread and Pastry Production course. It contains 24 multiple choice questions testing knowledge of various cake and pastry terms like gateaux, torte, sponge cake, buttercream, custard, and ingredients like shortening, sugar, flour. It also covers baking techniques like portion control, cutting cakes evenly, and food safety topics like custard storage times.

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Kim Caguioa
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379 views

Bread and Pastry NC II CG

This document appears to be a test questionnaire for a Bread and Pastry Production course. It contains 24 multiple choice questions testing knowledge of various cake and pastry terms like gateaux, torte, sponge cake, buttercream, custard, and ingredients like shortening, sugar, flour. It also covers baking techniques like portion control, cutting cakes evenly, and food safety topics like custard storage times.

Uploaded by

Kim Caguioa
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Republic of the Philippines

Department of Education
Region I
Division of City Schools
San Carlos City Division
TANDOC NATIONAL HIGH SCHOOL
Tandoc San Carlos City, Pangasinan

FIRST QUARTERLY EXAMINATION


2nd Semester S.Y. 2018-2019
Bread and Pastry Production NC II

Name:_______________________________ Score:____________
D. unshortened cake
Instruction: Do not write anything on the questionnaire.
Use the answer sheet provided. Shade the circle that
corresponds to the letter of the correct answer.
1. This is the French term for cake. It is a very light
sponge cake rich with icings or fillings.
a. gateaux c. sponge 9. Which is a combination of shortened cake and foam
b. torte d. meringue type cake?
a. butter type cake
2. It is a rich and multilayered cake that is filled with b. chiffon
whipped cream, buttercreams, mousses, jams, or fruits. c. foam type cake
a. gateaux c. sponge d. shortened cake
b. torte d. meringue 10. Which is a coating that makes food shiny or glossy?
a. custard
3. This is lighter, fluffier, and lasts longer compared to b. ganache
gateaux. c. glaze
a. gateaux c. sponge d. syrup
b. torte d. meringue 11. It is an icing, made of butter and/or shortening and
blended with confectioner’s sugar or sugar syrup
4. This refers to the foundation of cake that is essential a. butter cream
for assembly and preparing gateaux. b. custard
a. base cake c. decorative c. ganache
b. filling d. glazes d. syrup
12. It is a rich cream mixture made out of chocolate and
5. It is a term that describes loss of moisture from heavy cream.
starch based product such as bread and cake. a. butter cream
a. texture c. glaze b. custard
b. staling d. meringue c. ganache
d. syrup
6. What basic ingredient in baking helps in attaining 13. What edible mixture is used to fill pastries,
baked products tenderness? sandwiches, or cake?
A. leavening a. butter cream
B. liquid b. custard
C. shortening c. filling
D. sugar d. fondant
14. Custard filling can be stored in the refrigerator for
7. Which refers to heating the oven to attain the up to how many days?
required baking temperature before baking? a. 3 days
A. baking b. 4 days
B. broiling c. 5 days
C. pre-heating d. 6 days
D. proofing 15. It refers to fry-heat cooking that is usually done in
an oven.
8. What type of cake contains a high percentage of fat A, baking
or shortening? b. broiling
A. Butter type cake c. grilling
B. chiffon d. stewing
C. foam type cake
16. 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
17. Which is a light cake made of meringue and flour?
a. angel food cake
b. butter cake
c. chiffon cake
d. sponge cake
18. 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
19. Which refers to method of dividing cake into
uniform pieces before serving?
a. counting
b. cutting
c. measuring
d. weighing
20. What method of portioning is done with the use of
food scale?
a. counting
b. cutting
c. measuring
d. weighing
21. Which is a sweet soluble organic compound that
belongs to the carbohydrate group of food?
a. flour
b. milk
c. shortening
d. sugar
22. 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
23. What granulated sugar is pulverized into powder to
prevent caking?
a. caster sugar
b. confectioner’s sugar
c. granulated sugar
d. white sugar
24.In making portion for a round cake, a tool should be
used to divide it evenly. Which of the following is being
used for this purpose?
a. slicer
b. marking guide
c. expandable cutter
d. bread knifr

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