Republic of the Philippines

DEPARTMENT OF EDUCATION
Division of Negros Oriental
Sibulan North District
AJONG NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL
SY: 2020-2021

SUMMATIVE TEST IN TVL-BREAD & PASTRY PRODUCTION

SECOND QUARTER-1ST CYCLE

Name: ______________________________________________________ Score: ______________________

I. Identification. Identify the word being described in each statement. Write your answers on the blank provided before
the number.

___________________1. An icing made of butter and/or shortening blended with confectioner’s sugar or sugar syrup,
other ingredients may also be added.
___________________2. Shiny coating such as syrup, applied to a food; to make a food shiny or glossy by coating it with
a glaze or by browning it under a broiled or in a hot oven.
___________________3. Rich cream made of chocolate and heavy cream.
___________________4. Edible mixture use to fill pastries, sandwiches or cakes.
___________________5. Provide a light fluffy filling with a delicate flavor.
___________________6. Is a smooth, creamy type filling similar to pudding.
___________________7. Is provides a light fluffy filling with a delicate color.
___________________8. Is a smooth, creamy type filling similar to pudding.
___________________9. Is also used as fillings are butter cream, boiled, cream cheese, whipped cream, and ganache.
___________________10. Is any substance inside of a pastry or pastry-like food item.

II. Multiple Choice. Choose the correct answer and write only the letter on the blank provided before each number.

_________1. Custard filling can be stored in the refrigerator for up to how many days?
A. 3 days B. 4 days C. 5 days D. 6 days
_________2. It refers to dry-heat cooking that is usually done in an oven.
A. baking B. broiling C. grilling D. stewing
_________3. Which is fine white flour made from soft wheat which contains 7-9% protein?
A. all-purpose flour B. bread flour C. cake flour D. pastry flour
_________4. Which is a light cake made of meringue and flour?
A. angel food cake B. butter cake C. chiffon cake D. sponge cake
_________5. Which refers to getting the right number of servings from a recipe and serving the right amount?
A. mark-up B. portion control C. weight D. yield
_________6. Which refers to method of dividing cake into uniform pieces before serving?
A. counting B. cutting C. measuring D. weighing
_________7. What method of portioning is done with the use of food scale?
A. counting B. cutting C. measuring D. weighing

_________8. Which is a sweet soluble organic compound that belongs to the carbohydrate group of food?
A. flour B. milk C. shortening D. sugar

_________9. Which is a very fine sugar which dissolves faster and is perfect for making meringue?
A. caster sugar B. confectioner’s sugar C. granulated D. White sugar

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________10. What granulated sugar is pulverized into powder to prevent caking?
A. caster sugar B. confectioner’s sugar C. granulated D. White sugar

________11. It refers to miniature bite-sized confections coated with icing.

A. fresh petit four B. iced petit four C. marzipan D. petit four

________12. It refers to a petit four decorated/covered with fondant icing.

A. fresh petit four B. iced petit four C. marzipan D. petit four

________13. Which petit four filling enhances flavor, adds moisture, and binds the product?
A. butter B. ganache C. jams D. meringue

________14. Which mixture of chocolate and cream is used as filing for iced petit four?
A. butter B. ganache C. jams D. meringue

________15. A type of icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin,
vegetable fat or shortening, and glycerol.
A. Buttercream B. Ganache C. Fondant D. Meringue

________16. Which of the following base used by a variety of tiny cakes covered with fondant or icing.
A. Sponge cake B. Butter cake C. Chocolate cake

________17. Which of type of petit fours are created with cookies rather than cake?
A. Iced petit fours B. Petit fours sales C. Dry petit fours D. Fresh Petit fours

________18. It is an icing made of butter and or shortening, blended with confectioner’s sugar or sugar syrup.
A. custard B. ganache C. syrup D. butter cream

________19. Petit four is derived from the French word meaning small____.
A. Cake B. Oven C. Dessert D. Portable oven

________20. What do you mean by petit for glace?

A. Frost B. Dry C. Salty D. Ice

It always seems impossible until it's done.

Nelson Mandela

___________________________________ ___________________________________
Student’s Name & Signature Parent/Guardian’s Name & Signature

To God Be All The Glory!

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