Name: _____________________________________ Date:_________________________

Year & Section: ______________________________ Score: ________________________

Pre-Test in Bread and Pastry Production 10

Multiple Choice: Choose a letter of the correct answer.

1. .What storing technique is used to draw, fold, and cover the bakery product?
A. chilling C. refrigerate
B. folding D. Wrapping

2. What basic ingredient in baking helps in attaining baked products tenderness?

A. leavening C. shortening
B. liquid D. sugar

3. Which refers to heating the oven to attain the required baking temperature before baking?
A. baking C. pre-heating
B. broiling D. proofing

4. What type of cake contains a high percentage of fat or shortening?

A. butter type cake C. foam type cake
B. chiffon D. unshortened cake

5. Which is a combination of shortened cake and foam type cake?

A. butter type cake C. foam type cake
B. chiffon D. unshortened cake

6. Which is also known as unshortened cake which contains less than 5% fats?
A. butter type cake C. foam type cake
B. chiffon D. shortened cake

7. Which is a coating that makes food shiny or glossy?

A. custard C. glaze
B. ganache D. syrup

8. It is an icing, made of butter and/or shortening and blended with confectioner’s

sugar or sugar syrup.
A. butter cream C. ganache
B. custard D. syrup

9. It is a rich cream mixture made out of chocolate and heavy cream.

A. butter cream C. ganache
B. custard D. syrup

10. What edible mixture is used to fill pastries, sandwiches, or cakes?

A. butter cream C. ganache
B. custard D. syrup

11. What type of icing is made out of boiled sugar syrup that is agitated so that it would crystallize into a mass of
extremely small white crystals?
A. butter cream C. filling
B. custard D. Fondant

12. Custard filling can be stored in the refrigerator for up to how many days?
A. 3 days C. 5 days
B. 4 days D. 6 days

13. It refers to dry-heat cooking that is usually done in an oven.

A. baking C. grilling
B. broiling D. stewing

14. Which is fine white flour made from soft wheat which contains 7-9% protein?
A. all-purpose flour C. cake flour
B. bread flour D. pastry flour
15. Which is a light cake made of meringue and flour?
A. angel food cake C. chiffon cake
B. butter cake D. sponge cake

16. Which refers to getting the right number of servings from a recipe and serving the right amount?
A. mark-up C. weight
B. portion control D. yield

17. Which refers to method of dividing cake into uniform pieces before serving?
A. counting C. measuring
B. cutting D. weighing

18. What method of portioning is done with the use of food scale?
A. counting C. measuring
B. cutting D. weighing

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

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

21. What granulated sugar is pulverized into powder to prevent caking?

A. caster sugar C. granulated sugar
B. confectioner’s sugar D. white sugar

22. Which is an added component of desserts, which is essential for soft desserts like custard and ice cream?
A. crunch C. main item
B. garnish D. sauce

23. Which ensures the right quantity of food is prepared and served to customers?
A. markup C. standard size
B. portion control D. Yield

24. Which is an icing made of butter and/or shortening blended with

confectioner’s or sugar syrup, and other ingredients?
A. butter cream C. ganache
B. custard D. syrup

25. Which is a rich cream made of chocolate and heavy cream?

A. butter cream C. ganache
B. custard D. syrup

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

A. ganache C. filling
B. butter cream D. Custard

27. What type of icing is made of boiled sugar syrup that is agitated so that it would crystallize into a mass of
extremely small white crystals?
A. butter cream C. filling
B. custard D. fondant

28. In how many days can a custard filing be stored in the refrigerator?
A. 3 days C. 5 days
B. 4 days D. 6 days

29. Which refers to dry- heat cooking that is usually done in an oven?
A. baking C. grilling
B. broiling D. stewing

30. Which fine white flour, made from soft wheat, contains 79% protein?
A. all-purpose flour C. cake flour
B. bread flour D. pastry flour

31. Which is a light cake made of meringue and flour?

 A. angel food cake C. chiffon cake
B. butter cake D. sponge cake

32. It is a miniature bit-sized confection coated with icing.

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

33. It is a petit four decorated or covered with fondant icing.

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

34. It is a tiny fresh fruit tartlet.

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

35. It is a paste or confection icing, or filling made of meringue and gelatin.

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

36. It is a paste made of almonds and sugar that is worked to plastic consistency.
A. fresh petit four C. marzipan petit four
B. iced petit four D. petit four

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

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

39. What is the final component of a plated dessert?

A. crunch C. main item
B. garnish D. sauce

40. What dessert component is the actual dessert itself?

A. crunch C. main item
B. garnish D. sauce