REPUBLIC OF THE PHILIPPINES

DEPARTMENT OF EDUCATION
Region I
Division of La Union

NAGUILIAN SENIOR HIGH

SCHOOL
P. Florendo St., Brgy. Ortiz, Naguilian, La Union
School ID: 340823
Email: [email protected]
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Bread and Pastry Production
Grade-11
4th Quarter Examination
Name: ___________________________________ Date: ___________
Year & Section: ___________________________ Score: __________

MULTIPLE CHOICES: Choose the letter of the correct answer and write it on the space
provided before each number. Write CAPITAL letters only.
_____1. Which is the proper way to measure flour accurately?
A. Level off with the use of the tines of the fork
B. Shakes the measuring cup before levelling
C. Shovel the flour
D. Sift it before measuring
_____2. Which refers to heating the oven to attain the required baking temperature
before baking?
A. Broiling
B. Proofing
C. Cooling
D. Pre-heating
_____3. How is the best step to have better results in baking?
A. Proper Weighing
B. Proper Sifting
C. Proper Folding
D. Proper Beating
_____4. What sugar is pulverized into powder used in making butter cream icing?
A. Sugar syrup
B. Muscovado
C. Powder sugar
D. White sugar
_____5.It is the main task of flour in making sponge cake.
A. Flavor
B. Sweetener
C. Structure
D. Moisturizer
_____6. What baking pan is used to bake roll cake?
A. Muffin pan
B. Pie pan
C. Tart moulder
D. Jelly roll pan
_____7. How is the technique used to prevent roll cake from cracking?
A. Removing from the pan after cooling and roll it
B. Roll it together with the wax paper after taking from the oven
C. Use aluminium foil in rolling cake
D. Use rolling pin to roll the cake

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“ N S H S : N u r t u r i n g A c a d e m e , G e a r i n g L e a r n e r s To w a r d s a M e a n i n g f u l a n d Pr o l i fi c Fu t u r e ”
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
Region I
Division of La Union

NAGUILIAN SENIOR HIGH

SCHOOL
P. Florendo St., Brgy. Ortiz, Naguilian, La Union
School ID: 340823
Email: [email protected]
0

_____8. Which of the following standard recipe is used as fillings of Chocolate Swiss
roll?
A. Butter cream icing
B. Choco butter icing
C .Strawberry icing
D. Yema fillings
_____9. Which kind of icing that is made out of butter and/or shortening blended with
powdered sugar and milk?
A. Butter cream
B. Custard
C. Ganache
D. Syrup
_____10.Which ingredients can be used to flavor all kinds of icings?
A. Lemon
B. Vanilla
C. Calamansi
D. Cherry
_____11.Which of the following is a sweet food made with almonds, sugar and eggs
often made with into various shapes or used to cover cakes?
A. Marzipan
B. Glaze
C. Ganache
D. Icings
_____12.What coating is applied to bake goods shiny or glossy?
A. Custard
B. Ganache
C. Glaze
D. Syrup
_____13.How to decorate basic sponge cakes suited to the product and occasion?
A. Coat with marzipan fruits
B. Apply with icing
C. Glaze with chocolate
D. Top with ganache
_____14.Which of the following best suited as coatings of chocolate cake?
A. Choco fudge
B. Caramel icing
C. Butter icing
D. Strawberry icing
_____15. Which fruits can be used as sidings or toppings for chocolate cake?
A. Pineapple
B. Strawberry
C. Cherry
D. Orange
_____16.Which suitable ingredients used to substitute in the absence of cream of tartar
to stabilize the foam of a cake?
A. Sugar
B. Salt
C. Baking powder

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“ N S H S : N u r t u r i n g A c a d e m e , G e a r i n g L e a r n e r s To w a r d s a M e a n i n g f u l a n d Pr o l i fi c Fu t u r e ”
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
Region I
Division of La Union

NAGUILIAN SENIOR HIGH

SCHOOL
D. Baking soda
P. Florendo St., Brgy. Ortiz, Naguilian, La Union
School ID: 340823
Email: [email protected]
0

_____17.How to present cake in accordance with customer’s expectations?

A. Present cake with expensive and special decorations
B. Present cake with simple but elegant decorations
C. Present cake with imported ingredients
D. Present cake with plastic decorations
_____18.Which plate can be used in presenting petite four to a guest?
A. Dinner plate
B. Salad plate
C. Saucer
D. Dessert plate
_____19.A rotating device used to hold cake during decorations
A. Pedestal
B. Cake stand
C. Turn table
D. Tray
_____20. Which can be used to decorate cakes for graduation?
A .Marzipan
B. Fondant
C. Royal
D. All of the above
_____21.Which ingredients for icing can be used to decorate a wedding cake?
A. White mountain icing
B. Marzipan
C. Choco icing
D. None of the above
_____22.How do you present slice cake to your guest?
A. Put cherry as toppings
B. Decorate it with an eye appeal
C. Just put in a dessert plate without icing
D. Put dinner knife beside the sliced cake
_____23. Why do you think that baking in an oven is the right way to bake cake?
A. It is the proper way of baking cake
B. It is not possible to bake in a frying pan
C. It is not suited to bake in a steamer
D. All of the above
_____24. Why it is that electric mixer is better than fork or wire whisk in beating
eggwhite?
A. Electric mixer is easier in beating eggwhite
B .Electric mixer is more high tech than wire whisk
C. Electric mixer is more expensive than wire whisk
D. Electric mixer is more special than wire whisk
_____25. Which refers to a method of dividing cake into uniform pieces before serving?
A. Counting
B. Cutting
C .Measuring
D. Weighing
_____26.Which icing is best used to cover pineapple cake?
A. Strawberry icing
B. Pineapple glaze
C. Royal icing
D. Caramel

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“ N S H S : N u r t u r i n g A c a d e m e , G e a r i n g L e a r n e r s To w a r d s a M e a n i n g f u l a n d Pr o l i fi c Fu t u r e ”
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
Region I
Division of La Union

NAGUILIAN SENIOR HIGH

SCHOOL
P. Florendo St., Brgy. Ortiz, Naguilian, La Union
School ID: 340823
Email: [email protected]
0

____27. How do we localize fruit as fillings just to decorate cakes in case of

unavailability of ingredients?
A. Buy from the CSI supermarket
B. Used Dry fruits
C. Use native or in season fruits
D. Use imported fruits
_____28. What method is done with the use of cake slicer?
A. Counting
B. Cutting
C. Measuring
D. Weighing
_____29. Which refers to method of dividing cake into uniform pieces before serving?
A. Counting
B. Cutting
C. Measuring
D. Weighing
_____30. Where does the cake be stored to prolong its life span?
A. Store it in a cabinet
B. Store it in a refrigerator
C. Leave as is in a pan
D. Put it in a paper bag
_____31 Which of the following tools is used to serve cake as a whole for 2 layers?
A. Cake stand
B. Cake server
C. Cake turntable
D. Show plate
_____32. Why refrigerator is the proper storage of baked products?
A. To prolong the life span of baked products
B. To avoid from microorganisms
C. To maintain freshness and softness of cakes
D. All of the above
_____33.How to cut sponge base petit four according to standard recipes
A. Cut with a dough cutter
B. Cut with a Cake slicer
C. Cut it with bread knife
D. Cut with a cookie cutter
_____34. What methods of preparation can be used in making butter cream fillings?
A. Folding
B. Beating
C. Creaming
D. Stirring
_____35. What type of icing is made out of boiled sugar syrup that is agitated so that it
would crystallize into a mass of extremely small white crystals?
A. Butter cream

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“ N S H S : N u r t u r i n g A c a d e m e , G e a r i n g L e a r n e r s To w a r d s a M e a n i n g f u l a n d Pr o l i fi c Fu t u r e ”
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
Region I
Division of La Union

NAGUILIAN SENIOR HIGH

SCHOOL
B. Custard
P. Florendo St., Brgy. Ortiz, Naguilian, La Union
School ID: 340823
C. Filling
Email: [email protected]
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D. Fondant

_____36. It refers to a petit four decorated/covered with fondant icing

A. Fresh petit four
B. Iced petit four
C. Marzipan
D. Petit four
_____37. Which is the main ingredient in making fondant icing?
A. Powder sugar
B. Marsh mallows
C. Water
D. Flour
_____38. What happen if fondant is overheated?
A. It will melt
B. It will burn
C. It looks shine
D. It will crystallize much quicker
_____39. Which of the following is the best temperature to melt fondant?
A. 37 o Celsius
B. 30 o Celsius
C. 35 o Celsius
D. 25 o Celsius
____40. Which one is used as fillings or toppings when you bake Puff pastry?
A. Choux paste B. Fudge
C. Butter cream icing D. Royal icing
____41. Which decoration is the simplest coating for petit four?
A. Boiled apricot jam B. Sugar syrup
C. Fondant D. Butter cream icing
_____42.Which best suited edible ingredient to decorate fresh petit four?
A. Icing candy
B. Marshmallows
C. Fresh fruits
D. Sprinkles
_____43. Which among the petit four filled with butter cream and pastry cream?
A. Cream puff/eclairs
B. Tarts/tartlets
C. Bicuits/Cookies
D. Bread/pastries
_____44. Which among the petit four are made with custard and fruits?

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“ N S H S : N u r t u r i n g A c a d e m e , G e a r i n g L e a r n e r s To w a r d s a M e a n i n g f u l a n d Pr o l i fi c Fu t u r e ”
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
Region I
Division of La Union

NAGUILIAN SENIOR HIGH

SCHOOL
A. Cream
P. Florendopuff/eclairs
St., Brgy. Ortiz, Naguilian, La Union
School ID: 340823
Email: [email protected]
B. Tarts/tartlets 0
C. Bicuits/Cookies
D. Bread/pastries
_____45.It is used to decorate on top offresh petit four and it serves as a finishing
touched.
A. Royal icing
B. Boiled icing
C. Fondant
D. Glaze

_____46. Which petit four can be molded into various fruits, vegetables, animals and
flower shapes?
A. Fresh petit four
B. Marzipan petit four
C. Iced petit four
D. Caramelized petit four
_____47. It refers to a tiny fresh fruit tartlet.
A. Fresh petit four
B. Iced petit four
C. Marzipan
D. Petit four
_____48.Which is a paste or confection, icing or filling made of meringue and gelatin?
A. Fresh petit four
B. Iced petit four
C. Marzipan
D. Petit four
_____49.How do we stuff baked petit four?
A. Coat it with marzipan
B. Fill it with desired fillings
C. Apply coatings
D. Decorate it with icings
_____50.What can happen if the caramel is stirred while boiling?
A. It dries out
B. Caramel will crystalize
C. Sugar will be dissolved
D. Caramel will be burnt
_____51.What is the difference between coatings and icings?
A. Coating is a thin layer to cover bake products while icing is a creamy mixture of
bake products
B. Coating is a filling and icing is to cover bake products
C. Coating is a toppings while icing is a fillings

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“ N S H S : N u r t u r i n g A c a d e m e , G e a r i n g L e a r n e r s To w a r d s a M e a n i n g f u l a n d Pr o l i fi c Fu t u r e ”
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
Region I
Division of La Union

NAGUILIAN SENIOR HIGH

SCHOOL
D. Coating is Brgy.
P. Florendo St., to design while
Ortiz, Naguilian, icing is serves as flavor
La Union
School ID: 340823
Email: [email protected]
0
_____52.What is the most effective way to display petits fours?
A. Arrange neatly by size
B. Arrange by color
C. Arrange by shape
D. D. All of the above
_____53.Why is it important to store petite four using the right container and at the right
temperature?
A. To maintain maximum eating qualities, appearance and freshness
B. To prolong the life span of petite four
C. To avoid from microorganisms
D. All of the above
_____54.How do you ensure the freshness of petit four?
A. Proper package
B. Put in a warm place
C. Leave at the oven after baking
D. Put in a room temperature

_____55. How should desserts be plated and presented?

A. Consider the color and design of dessert plate
B. Consider how expensive and elegant the cake is
C. Consider how big the cake is
D. All of the above
_____56. A proper portioning and presenting desserts according to product items,
occasion and enterprise.
A. Slice, decorate and serve
B. Serve in an individual boxes
C. Slice, serve and put in a plastic bag to serve
D. Serve as a whole with bread knife
_____57. Why do we need powdered sugar for icings instead of other sugar?
A. It gives the smoothest texture
B. It gives finest texture
C. It gives shiny and glossy appearance
D. All of the above
_____58. It is an arrangement of variety of desserts on a buffet table where in guests
has to line up and gets their own dessert.
A. Buffet table
B. Dessert buffet
C. Self service
D. Open Buffet

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“ N S H S : N u r t u r i n g A c a d e m e , G e a r i n g L e a r n e r s To w a r d s a M e a n i n g f u l a n d Pr o l i fi c Fu t u r e ”
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
Region I
Division of La Union

NAGUILIAN SENIOR HIGH

SCHOOL
_____59.An equipment
P. Florendo used
St., Brgy. Ortiz, to Lastore
Naguilian, Union petite four especially with fudge and
School ID: 340823
butter. Email: [email protected]
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A. Oven
B. Stove
C. Microwave oven
D. Refrigerator/freezer
_____60.How do we pack desserts in accordance with standard procedures?
A. Pack in an airtight container
B. Pack in a plastic bag
C. Pack in a paper bag
D. Wrap it with wax paper

Prepared by: Checked by:

EMILY S. LAGASCA ZOILA A. MARTINEZ

Learning Facilitator Principal I

Noted:
DR. ARTEMIO L. FLORENDO JR.
Public Schools District Supervisor

Monitored:
DR. MELBA N. PAZ
EPS I - TLE

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“ N S H S : N u r t u r i n g A c a d e m e , G e a r i n g L e a r n e r s To w a r d s a M e a n i n g f u l a n d Pr o l i fi c Fu t u r e ”