CLUSTER 10 TORTA Group

SENIOR HIGH SCHOOL

TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
SPECIALIZATION: BREAD AND PASTRY PRODUCTION

PRE-ASSESSMENT 2
Directions:
Identify what is being referred to in the following statement. Use the jumbled letters as guide to form the word/s.

AMDNOL EASTP 1 A mixture of finely ground almonds and sugar

AENGL DOOF EACK 2 A type of cake made of meringue and flour
ABAB 3 A type of yeast bread or cake that is soaked in syrup
LEABG 4 A ring-shaped lean yeast bread or coffee cake
GGEBAD 5 A cookie make up method on which the dough is shaped
and deposited with a pastry bag
RAB 6 A cookie make up method in which the dough is shaped
into flattened cylinders, baked, and sliced crosswise into
individual cookies
TTABER 7 A semi-liquid mixture made of flour or other starch used
for the production of cakes and breads; also used for
coating products to be fried
BVRNIAAA EARCM 8 A light, cold dessert made of gelatin, whipped cream and
custard sauce or fruit
OIELDB IICNG 9 Italian meringue used as cake icing
OEBBM 10 A type of frozen dessert made in a dome-shape
EABRD FOURL 11 Strong flour such as patent flour used for breads
IOCEHBR 12 Rich yeast dough containing large amounts of eggs and
butter; a product made from this dough
OWBRN UGARS 13 Regular granulated sucrose containing various impurities
that give distinctive flavor
RETTUB EAMCR 14 An icing made of butter and/or shortening blended with
confectioners’ sugar or sugar syrup, other ingredients
may also be added
EAKC FLURO 15 A fine, white flour made from soft wheat
AAAEIIOCRMLZTN 16 The browning of sugar caused by heat
AOECHRLTT 17 A cold dessert made of Bavarian cream or other cream in
a special mould, usually lined with lady fingers or other
sponge products; a hot dessert made of cooled fruit and
baked in a special mould lined with strips of bread
CHMCLEIA LVNREEEA 18 A leavener such as baking soda, baking powder, or baking
ammonia, which releases gases produced by chemical
reactions
FFCHNIO ACKE 19 A light cake made following the chiffon method – cake
mixing method involving the folding
OOACC 20 The dry powder that remains after cocoa solids and cocoa
butter
OOACC UETTRB 21 A white or yellowish fat found in natural chocolate
MMNCOO EEUIMRNG 22 Eggwhites and sugar whipped to a foam’, also called
French meringue
OOECMPT 23 Cooked fruit served in its cooking liquid, usually a sugar
syrup

Prepared by: Checked by: MRS. ROSARIO AQUINO