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Bread and Pastry Exam

This document contains a 40 question exam on bread and pastry production for a Grade 11 vocational class. The exam covers topics like ingredient substitutions, baking techniques, types of cakes and fillings, icings and frostings, and portion control methods. Students are asked to choose the best answer for multiple choice questions relating to these baking and pastry topics.

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herbert reblora
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2K views3 pages

Bread and Pastry Exam

This document contains a 40 question exam on bread and pastry production for a Grade 11 vocational class. The exam covers topics like ingredient substitutions, baking techniques, types of cakes and fillings, icings and frostings, and portion control methods. Students are asked to choose the best answer for multiple choice questions relating to these baking and pastry topics.

Uploaded by

herbert reblora
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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SALUD CAGAS TECHNICAL AND VOCATIONAL HIGH SCHOOL

Bacungan, Magsaysay, Davao del Sur

SECOND TERM EXAMINATION


Grade 11- Senior High School
BREAD AND PASTRY PRODUCTION

Name: ___________________________________ Date: __________________


Year/Section: _____________________________ Score: _________________
TEACHER: Wiljean G. Magnaye
GENERAL DIRECTION: Read each instruction carefully. Write the letter of the correct answer on
the space provided before each number. Choose the correct answer and write the
letter only in your answer sheet.
1. Mica wanted to bake a chocolate cake but there was no available unsweetened chocolate bar/powder.
The only ingredient is cocoa powder. What is the measurement substitution for 1 ounce of chocolate?
a. 2 tbsp. natural cocoa powder+ 1tbsp. unsalted butter
b. 3 tbsp. natural cocoa powder+ 1tbsp. unsalted butter
c. 4 tbsp. natural cocoa powder+ 1tbsp. unsalted butter
d. 1 tbsp. natural cocoa powder+ 1tbsp. unsalted butter
2. Which of the following is best substitute of ½ Margarine?
a. ½ cup salted/unsalted butter c. 1/3 cup of fats
b. 1 cup of salted/unsalted butter d. 2/3 cup fats
3. Which of the following is the best substituted for sour milk?
a. 1 cup sweet milk+ 1 tbsp. vinegar c. 1 3/2 sweet milk+1tbsp. vinegar
b. 2 cup sweet milk+1/2 tbsp. vinegar d. 2/3 cup sweet milk+1 tbsp. vinegar
4. When you bake a cake you need 8 eggs, which of the following is best substitute if you have no cake
flour?
a. 1 cup all-purpose flour-2T+2T corn-starch c. 1 cup all-purpose flour- 1T+2T cornstarch
b. 1 cup all-purpose flour-2T+1T cornstarch d. 2 cup all-purpose flour-1T+2T cornstarch
5. Fill the measuring cup with the shortening while pressing until it is full by levelling the fat with spatula
or the edge of a knife.
a. Liquid ingredients b. solid fats c. fats d. white sugar
6. Remove the lumps by stirring. Dip the measuring spoon then level it off with a spatula.
a. Liquid ingredients b. solid fats c. fats d. white sugar
7. It refers to dry heat cooking which usually takes place in oven.
a. Baking b. broiling c. grilling d. stewing
8. If you bake a cupcake in a temperature of 350˚F-375 ˚F, how many minutes will it be cooked?
a. 20 to 35 b. 45 to 60 c. 50 to 60 d. 15 to 25
9. Why is it that you have to pre-heat the oven before baking?
a. to easily cook c. to increase the tenderness of the baked products
b. to obtain the desired temperature d. to help rise properly
10. Why is it necessary to achieve the correct oven temperature?
a. to help them rise properly c. to have a delicious outcome
b. to obtain the sponginess of the cake d. to easily cook
11. Which of the following is a light cake made of meringue and flour?
a. Angel food cake b. batter cake c. chiffon cake d. sponge cake
12. What sweet soluble organic compound belongs to the carbohydrate group of foods?
a. Flour b. milk c. shortening d. sugar
13. What sugar is pulverized into powder to prevent from caking?
a. Caster sugar b. confectioner sugar c. granulated sugar d. white sugar
14. The mother of Antoinette asks her to bake a Swiss roll for her birthday. What will she use to have a
spongy and delicious outcome?
a. Hard flour b. Soft flour c. All-purpose flour d. Bread flour
15. Which basic ingredient in baking helps attain tenderness by preventing cohesion of gluten?
a. Leavening b. liquid c. shortening d. sugar
16. A device made of metal with holes surrounded by sharp edges used to grate food into small pieces like
cheese.
a. Chopping board b. sifter c. grater d. measuring spoon
17. A tool used to measure large ingredients both liquid and dry ingredients.
a. Measuring spoon b. measuring cups c. liquid measuring cup d. measuring scale
18. A device used in monitoring the temperature of the oven.
a. timer b. thermometer c. candy thermometer d. watch
19. It is a device used in mixing ingredients thoroughly.

a. mixer b. blender c. grater d. mixing bowl


20. Which of the following is the best way of keeping cakes fresh and flavourful?

a. store when completely cooled c. freeze frosted cakes


b. do not freeze cakes with butter cream frosting d. store cake that are covered with cellophane
21. Which contains less than 5 % fats?

a. batter type cake b. chiffon cake c. foam type cake d. unshortened cake

22. This type of cake contains high percentage of fat or shortening?

a. batter type cake b. chiffon cake c. foam type cake d. unshortened cake

23. Thaw unfrosted cakes and frosted cakes loosely covered for how many hours?

a. 2-3hours b. 1-2 hours c. 5-6 hours d. 3-4 hours

24. Which edible mixture is used to fill pastries, sandwiches, or cakes?

a. Butter cream b. custard c. ganache d. syrup

25. How many days will it take for a custard filling to be stored in the refrigerator?

a. 3 days b. 4 days c. 5 days d. 6 days

26. What do you call the filling that is smooth, creamy type similar to pudding?

a. Butter cream b. custard c. ganache d. syrup

27. What is a popular heavy frosting among celebration cakes because it is easy to sculpt and work out?
a. meringue b. cream cheese frosting b. fondant d. royal icing
28. What coating is applied to food to make the food shiny and glossy?
a. custard b. ganache c. glaze d. syrup
29. The easiest icing to make.
a. butter cream b. custard c. meringue d. fondant
32. Which is the kind of icing that is made out of butter and/or shortening blended with confectioners
Sugar or sugar syrup?
A. Butter cream b. custard c. ganache d. syrup
33. Which is rich cream made of chocolate and heavy cream?
a. Butter cream b. custard c. ganache d. syrup
34. What type of icing is made of boiled sugar syrup so that it would crystallized into mass of
extremely small white crystals?
a. butter cream b. royal icing c. meringue d. fondant

35. A type of cake icing dries into a hard outer shell.


a. butter cream b. royal icing c. meringue d. fondant
36. Butter is creamed with sugar until the mixture is light then; whipped egg whites are folded into the

butter.

a. Sponge method b. one-stage method d. creaming method d. chiffon method

37. Which refers to getting the right number of serving from a recipe and serving the right amount?

a. mark up b. portion control c. weight d. yield

38. Which refers to a method of dividing cake into uniform pieces before serving?

a. counting b. cutting c. measuring d. weighing

39. Which method of portioning is done with the use of a food scale?

a. counting b. cutting c. measuring d. weighing

40. Method of portioning food on the serving line that involves the use of scoops or ladles.

a. counting b. cutting c. measuring d. weighing

===============================GOD BLESS YOU===========================

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