SAN ROQUE NATIONAL HIGH SCHOOL

San Roque, Paombong, Bulacan

FIRST SUMMATIVE TEST IN BREAD AND PASTRY NCII
SECOND QUARTER

Name:____________________________Section:_______________________Date:_______________Score:__________

Direction: Choose the letter of the correct answer. Write the chosen letter on a separate sheet of paper. Strictly No Erasure.
fruits miniature or a pastry that is filled with whipped
1. Also called as “battered cake” cream or a sweet cream.
a. Foam Cakes a. Caramelized petit fours
b. High-fat or shortened cake b. Fresh petit fours
c. Low-fat or unshortened cake c. Iced petit fours
d. Modified Sponge Cake d. Marzipan petit fours
2. Also known as “foam cakes” 10. It is a multi-purpose paste. Petit Fours based on a
a. Foam Cakes marzipan are attractive and popular for their color and
b. High-fat or shortened cake appearance and it is toothsome in taste.
c. Low-fat or unshortened cake a. Caramelized sugar
d. Modified Sponge Cake b. Fresh
3. French name given to structured layered cake added c. Iced
with flavored cream or mousse, décor applied to d. Marzipan
sides. 11. is a sweetened mixture of ground almonds, liquid
a. Cakes glucose or egg whites, corn syrup or sugar syrup and
b. Gateau either icing or caster sugar.
c. Petit Fours a. Caramelized sugar
d. Tortes b. Fresh
4. ____ can have pastry layers and more fruit and nuts c. Iced
tend to be used in some structures. d. Marzipan
a. Cakes 12. Which of the following is the characteristics of Petit
b. Gateau four?
c. Petit Fours a. Petit Fours are small.
d. Tortes b. Since it is small it is delicate and it is
5. ____ an item of soft, sweet food made from a mixture attractive.
of flour, shortening, eggs, sugar, and other c. Size should be swallowed in one or two
ingredients, baked and often decorated. mouthfuls.
a. Cakes d. All of the above
b. Gateau 13. ___ can be baked in shallow trays then topped with
c. Petit Fours soft topping then cut to shape desired similar to
d. Tortes sponge sheets.
6. Petit Fours originated from what country? a. Cakes
a. England b. Cookies
b. France c. Pastry
c. Germany d. Short bread
d. Philippines 14. It is mixture of flour, fat and sugar, enriched with egg
7. It means “little ovens”. and has a short eating quality.
a. Cakes a. Cakes
b. Gateau b. Cookies
c. Petit Fours c. Puff Pastry
d. Tortes d. Short bread
8. These are small, bite-sized cakes with a thin coating 15. _____can make a suitable base for petit fours when a
of glaze, typically fondant, which is applied at the end sweet filling is used
of the production process. a. Cakes
a. Caramelized petit fours b. Cookies
b. Fresh petit fours c. Puff Pastry
c. Iced petit fours d. Short bread
d. Marzipan petit fours
9. These are also called petit fours or fresh and moist,
filled with pastry cream and often topped with fresh
 16. These are can be used as filling for iced petit fours
which are high in moisture it is used to enhance
flavor,
a. Butter cream
b. Ganache
c. Jams
d. None of the above
17. It is made by creaming together fats like butter,
margarine, or vegetable oil shortening and sugar to
the desired consistency and lightness.
a. Butter cream
b. Ganache
c. Jams
d. None of the above
18. Ganache is a mixture of chocolate and cream. Can be
a type of frosting. Careful in making ganache because
this will be agitated. When you experience this
worked quickly as it will set.
a. Butter cream
b. Ganache
c. Jams
d. None of the above
19. It is preferable and dried fruits with marzipan is best
also for caramelized petit fours.
a. Butter cream
b. Fresh fruits
c. Roasted nuts
d. None of the above
20. - French word. Similar to choux paste.
a. Éclair
b. Butter cream
c. Petit four
d. Ganache

Prepared by:

SHIRLEY C. MARTIN
Teacher I

Checked by:

Teresa P. Garcia
Principal II