BACCUIT NATIONAL HIGH SCHOOL-SENIOR

HIGH
BAUANG, LA UNION

BREAD AND PASTRY PRODUCTION

Name: _____________________________________ Yr. & Sec: ___________ Date: __________ Score

___________

Multiple Choices. Choose the letter which corresponds to the best answer. Write the letter of your choice on the space
provided for.
_______1. Which of the following does NOT belong to the group?
a. Muffin b. Popover c. Waffle d. Pie
_______2. It is a petit four decorated or covered with fondant icing.
a. Fresh petit four b. Iced petit four c. Marzipan d. Petit four
_______3. A very small cake that is decorated with frosting.
a. Pie b. Cake c. Bread d. Petit four
_______4. Which is known as strong flour because it contains 12-14% protein?
a. All Purpose Flour b. Cake Flour c. Bread Flour d. Pastry Flour
_______5. It is a sweet food that is made with almonds, sugar, and eggs and that is often made into various shapes or used
to cover cakes.
a. Icing b. Frosting c. Marzipan d. Ganache
_______6. What other flavor can you use aside from chocolate chips in making cupcakes?
a. Ube b. Mocca c. Milk d. Coffee
_______7. The following are some safety risks in baking, EXCEPT _____________.
a. Hot oven b. Moving parts c. Sufficient light d. Cutting equipment
_______8. To combine ingredients and produce homogenous mixture.
a. Whip b. Blend c. Beat d. Combine
_______9. What petit four filling enhances flavor, adds moisture, and binds the product?
a. Butter b. Ganache c. Jams d. Meringue
_______10. Which mixture of chocolate and cream is used as filling for iced petit four?
a. Butter b. Ganache c. Jams d. Meringue
_______11. This kind of filling for petit four are flexible for decorating the top, easily piped and need to be chilled before
cutting.
a. Jams b.Butter cream c. Ganache d.Butter
_______12. What do you call the quantity of material that fills or is used to fill something?
a. Frosting b.Glaze c. Filling d.Fondant
_______13. What is the difference between pie and tartlets?
a. Pie is bigger than tartlets
b. Tartlets is bigger than pie
c. Pie is bigger than a quick breads
d. Pie is bigger than any kind of pastry products
_______14. To ornament with something bright and savory or something added for decoration.
a. Garnish b.Icing c. Frosting d.Glaze
_______15. Cooked or uncooked sugar mixture used to cover and decorate cakes, cookies and other foods.
a. Glaze b.Frosting c. Icing d. Garnising
_______16. Which icing is made from shortening, sugar syrup and eggs?
a. Boiled Icing b.Royal Icing c. Buttercream Icing d.Fondant Icing
_______17. What type of icing is made of boiled sugar ayrup that is agitated so that it would crystallize into a mass of
extremely small white crystals?
a. Butter Cream b.Custard c. Filling d.Fondant
_______18. Which of the following statement is correct in decorating and designing petit four?
a. It is important to design and decorate the petit fours to make them more attractive, appetizing and presentable.

b. It is not important to design and decorate petit four because it will attract the customers or buyers.
c. Decorating and designing petit four makes your finish product messy.
d. Decorating and designing petit four is time consuming
_______19. A blunt knife with an extremely flexible steel blade primarily used for mixing colors in cake designing is ___.
a. Cake b.Serrated c. Chef d. Pallete
_______20. The students are cutting apples for their filling. They noticed that browning occurs at the cuts surfaces of
apples. What process may have caused the browning color of an apple?
a. Reaction between protein, amino acids and sugar
b. Oxidative enzymatic changes
c. Caramelization of sugar
d. Over handling
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_______23. How can you plate a selection of petit fours to a guest?
e. By serving in a salad plate
f. By serving in a dinner plate
g. By serving a fish plate
h. By serving in a saucer
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_______31. Which ensures the right quantity of food is prepared and served to customers?
a. Mark-up b.Portion Control c. Standard Size d.Yield
_______32. How should you portion products in making petit fours?
a. It should be 1 to 3 bites
b. It should be 4 to 5 bites
c. It should be 1 to 2 bites
d. It should be 6 to 7 bites
_______33. Which is known as strong flour because it contains 12-14% protein?
a. Cake flour b.All Purpose Flour c. Pastry Flour d.Bread Flour
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_______37. Which dessert component which attributes in moist characteristics of dessert?
b. Crunch b.Garnish c. Main Item d.Sauce
_______38. What dessert component is the actual dessert itself?
a. Sauce b.Main item c. Garnish d.Crunch
_______39. Course of fruits, pastry, pudding or ice cream served at the close of the meal.
a. Dessert b.Ice Cream c. Graham d.Sundae
_______40. . Petit fours are small _________ usually served as desserts and snacks.
a. Cookies b. Cake c. Desserts d. Main Course
_______41. Dessert is a course in a meal consisting of an assortment of ________ based products.
a. Spicy b. Creamy c. Salty d. Sweet
_______42. The word dessert comes from the French word _____ which means to “clear up the table.
a. Desservir b. Native c. Delicacies d. Dessert
_______43. “Buchi” with yellow bean filling and rolled in sesame seeds is a popular _________ dessert.
a. Chinese b. Indonesian c. Filipino d. Korean
_______44. This Italian dessert is highly cooked custard without eggs molded and topped with fresh fruits or dessert
sources.
a. Pancake b. Panna cotta c. Crepe d. Pudding
_______45. What do you call the very thin pancakes filled with cooked fruits with whipped cream or chocolate cream?
a. Crepe b. Pan cake c. Panna Cotta d. Custards
_______46. This type of desserts is a milk product that contains more fat than milk itself.
a. Pies b. Custards c. Cream d.Ice cream
_______47. What do you call the container or wrapper that holds you product to make it more attractive and presentable so
that customer or consumers will patronize your product?
b. Plastic b. Container c. Packaging d.Wrapper
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_______52. Which is not a function of salt in a food?
a. Flavor enhancer b. Preservative c. Increase Volume d.Control Agent
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_______55. Aside for airtight container, where is the best storage for petit four?
a. Chiller b. Freezer c. Cabinet d.Refrigerator
_______56. A wide selection of desserts placed in individual containers, platters, trays, and pedestals, arranged in the most
elegant and attractive manner is found in a __________.
a. Hotels b. Buffet c. Set Dinners d.Kitchen
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