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Local Media4052131863272486772
Local Media4052131863272486772
Local Media4052131863272486772
Directions: Arrange the steps in preparing biscuits using the wet-to-dry method.
2
1/8 cup = _________ tablespoon
2 gram = __________ ounces. Answer 1 0.70
Answer 2
4 tablespoon = _________ cup
1/4
Answer 3
8
2 gallon = _________ quarts Answer 4
2 pounds = __________ ounces 32
Answer 5
Answer 1
Measure and sift dry ingredients 1
Answer 2
Cut shortening into flour with two knives. 2
Answer 3
Add milk to the mixture and mix until dough is 3
formed Answer 4
Lard hydrogenated shortening, and Butter which are fast that contain moisture
moisture are better
used than liquid oil.
Ideally, pastry flours, which contain Less gluten than all-purpose
all-purpose flour,
flour, should be used.
Air is the secondary leavening agent.
The use of Salt in any baked product improves the flavor.
flavor.
Are the most traditional options for your pies. Portable and convenient, Answer 2
they're like having a meal. Meat fillings
These mixtures are similar to the cream fillings, but they aren't as
Answer 3
smooth and are more on the side of fudge-like. In fact, there are many
Nuts and legumes
recipes that call for chocolate or caramel.
Are usually something along the lines of a custard or a pudding. In their Answer 4
Cream fillings
most basic form, they consist of some type of dairy, flour and eggs.
Filling you can include in your pies. Buying local and organic
Answer 5
ingredients makes a difference in the health value of your pie, as well as
Fruit fillings
its taste.
Question 2
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Direction : Choose the correct answer that is described or referred to
Select one:
True
False
Direction: Choose the best answer for each statement below
Answer 3
___________ and procedures in storing pastry products.
Standards
Question 3
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Use gloves as substitute for hand washing.
Select one:
True
False
Question 4
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Use hand towels for wiping dishes.
Select one:
True
False
Question 5
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Direction: Choose the best answer for each statement below.
They should not be covered because the plastic wrap will make a mess of Answer 1
Top
the ______.
Cookies may be sold day old provided that they are stored overnight at Answer 2
room _____________ and wrapped tightly with plastic wrap or covered Temperature
with a bun pan cover.
It is ultimately the supervisor’s responsibility to make sure that the product Answer 3
has held up overnight and meet the storing ____________ of pastry Standard
products.
All bar cookies & brownies should be cut as needed to keep them from Answer 4
Drying
___________ out prematurely.
All products that are kept overnight should be closely ____________ and Answer 5
Inspected
tested prior to being used.
Question 6
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Avoid working with food when you have an open cut or wound
Select one:
True
False
Question 7
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Directions: Choose the best answer for each statements.
Croissants, Danishes, Puff Pastry, and Sweet Rolls are not to be sold day
old. The exception to this is that _______________ may be used day old
for sandwiches. Answer 2
Croissants
All Croissants, Danishes, Puff Pastry, and Sweet Rolls should be displayed
so that the filling/topping does not get _________.
________ _. Answer 4
Smashed
Cakes & Pies may be sold day old if they are stored in the refrigerator
_____________. Answer 5
Overnight
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Wash hands only before eating.
Select one:
True
False
Direction : Choose the correct answer that is described or referred to
Answer 1
______________ adds to the shelf life and mouth feel of the product.
Moisture Content
Answer 2
______________ and eating properties.
Mouth feel
_____________ of the product when it is finally removed from the oven Answer 3
is important to the visual appeal of the product.
p roduct. Colour stimulates the Color
senses and encourages the customer to purchase.
___________ and texture is about how it feels in the mouth when the Answer 4
customer is consuming the product. Consistency
______________ is about form and shape. It is important that all pieces Answer 5
have the same appearance. Appearance
Appearance
Question 2
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Answer 1
Free from danger, risk or injury.
Safety
Answer 4
Set of exact specifications to become pattern of action.
Quality Standard
Arrange the first dough over the cake pan. This will be the base. Answer 1
6
In a flat surface flatten each of the dough and roll using a rolling pin until
Answer 2
wide enough to fit an eight or nine inch cake pan. Note: Sprinkle flour over
5
the flat surface to prevent the dough from sticking or use a silicon mat.
Answer 3
Combine flour and salt then mix using a balloon whisk. 1
When everything is completely mixed, gather the mixture and divide into two Answer 4
equal parts. 4
Set the second flattened dough aside. This will be needed after arranging the Answer 5
filling in the cake pan. 7
Answer 6
Gradually add cold water a tablespoon at a time while mixing the ingredients.
3
Answer 7
Add butter and shortening then mix using a pastry mixer.
2
Answer 1
________________ also known as sodium bicarbonate or NaHCO3
Baking soda
Answer 2
_____________ is ammonium carbonate or (NH4)2CO3.
Bakers'
Bakers' amm onia
_____________ has had all of the naturally present molasses refined Answer 4
out. White sugar
6 cups = ____________
____________ quartz Answer
1½ 2
Answer 3
3 cups
cups = ___________ pints 1½
Answer 4
2 cups = _________ tbsp
32
¾ c = ___________ tablespoon
Answer 5
12
1
2 cups = Answer pint.
16
1 cup = Answer tbsp.
Layered and flaky crust folded into empanada shape and filled with a variety of fillings.
Turnovers
Answer 1 Pastries that consist of a minimum of two components: the
first, a relatively
relatively thin pastry dough, when baked forms a crust that hold the second,
Pies
the filling.Answer 2
They are smaller versions of pies baked in short-sided fluted edged pans with a removable
bottom, the pan being half the depth of a pie pan.
Tarts
Answer 3
Are made of water and butter,
b utter, which is brought to a boil in a saucepan, then flour, is stirred in all
at once.
Puffs and Popovers
Answer 4
Include regional delicacies like otap, barquillos, rosquillos, turrones de kasoy, turrones de mani,
roscas, and
roscas, and all-time favorites like hopia
hopia and
and empanada or empanaditas.
Local Filipino Pastries
Answer 5
4
1/4 cup = Answer tbsp.
0.5
1 T = Answer tsp.
__________
establishedof baked pastry
standards andproducts are determined according to
procedures. Answer
Shelf Life
1
Croissants, Danishes, Puff Pastry, and Sweet Rolls are not to be sold
day old.The exception to this is that ______________ may be used day old Answer 5
Croissants
for sandwiches.
All Croissants, Danishes, Puff Pastry, and Sweet Rolls should be Answer 9
displayed so that the illing/toppi
illing/topping
ng does not get _____________. Smashed
Layered and flaky crust folded into empanada shape and filled Answer 4
with a variety of fillings. Choose...
Directions: Classify the following tools based on their usage. Choose the letter of your answer in
the space below.
Note : Answers can be reused as many as possible
Answer 1
Custard Cups
Preparation
Answer 2
Bread toaster
Baking equipment
Answer 3
Flour sifter
Preparation
Wooden Answer 4
spoon Mixing
Answer 5
Muffin pan
Baking Pans
Directions: Classifythe following tools based on their usage. Choose the letter of your
answer in the space below.
Note : Answers can be reused as many as possible
Spatula Mixing
Answer 1
Pastry blender Mixing
Answer 2
Grater Preparation
Answer 3
Mixing
Electric handy mixer Answer 4
Set of measuring spoon Measuring
Answer 5
Slips, falls.
Wet floor
Answer 1
Gateau St Honore is the classic that uses balls of choux pastry filled Answer 2 Choux pastry
A gateau that has meringue style base and top with flavoured cream
between. The name has also become synonymous with the Dacquoise
Answer 5
meringue base on its own.
Temperature required - ____________ products like gateaux and Answer 1
tortes should only be in freezer for weekly periods Patisserie
Answer 2
What is the important rule to remember when displaying product?
Keep all neat and tidy
Answer 3
_______________ will have a drying effect on products.
Freezing
Care needs to be taken that edges and top ______________ are not Answer 4
damages when packages do not get damaged Decorations
Answer 2
___________ must look the same every time
Product
Answer 4
____________ is the main criteria here
Consistency
Fresh products all have ‘different lifetimes’ at what sage do they Answer 3
become ‘____________’ and ‘inconsumable’. Unsaleable
Answer 4
___________ will have a drying effect on products.
Freezing
Answer 5
____________ is the process where the optimum eating fades.
Stalling
Care needs to be taken that edges and top _______________ are Answer 7
not damages when packages do not get damaged. Decorations
All purchasers have the right to be able to purchase food that will
Answer 10
last a certain period of time past the time of purchase. This will
Food Product
vary from food product to _______________.
______________ Placing gateaux and tortes into boxes when sold
is the best way of ensuring that the product
p roduct travels to the place on Answer
Siz
Size
1
e of containers
consumption intact.
When applying decorations packages sizes need to be taken into Answer 2
considered. Packages
Answer 4
___________ will have a drying effect on products.
Freezing
Care needs to be taken that edges and top ____________ are not Answer 5
damages when packages do not get damaged. Decorations
______________ with low moisture content type of fruit is best for Answer 1
dipping in caramel. Fruit
Answer 2
Product needs to be ___________ and intact with no broken surfaces.
Tidy
______________ sugar can be used to 'glaze' petit fours before they are Answer 5
served. Caramelized
Answer 1
Make sure the _________ the sponge sheet was baked on is removed. Paper
Answer 2
__________ is the most efficient shape to cut your petit four glace. Square
Answer 3
_____________ need to be dry and have smooth sharp edges.
Petit fours
____________ needs to stand, while being weighted down for at least Answer 4
2 hours. Product
Answer 5
_____________ filling needs to be chilled to be able to be cut.
Butter cream
Answer 1
_____________ of the plate is closest to the customer.
Bottom
Answer 2
____________ of the plate is the farthest away from the customer.
Top
Place the food on the plate to maximize ___________ impact to the Answer 3
customer. Visual
Sauces can be considered ‘high risk’ food safety Anglaise and Answer 5
___________ thickened sauces. Starch
Question 1
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Answer 3
Desserts
Question 2
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The mixing method for cake where dry ingredients are sifted together in a bowl and all
a ll
liquid ingredients are poured into it is called the ___________ method.
Select one:
a.
Muffin
b.
Modified
c.
one-bowl
d.
Conventional
Clear my choice
Question 3
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A wooden rotating device when a newly baked cake stands to be decorated with icing or
frosting is called a cake ___________.
Select one:
a.
Pedestal
b.
Stand
c.
Turntable
Clear my choice
Question 4
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Direction: True or False.
The shelf life of petit fours depend on the cost of its ingredients.
Select one:
True
False
Question 5
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The mixing method for the cake where fat is creamed and sugar is added and dry
ingredients are added alternately with liquid ingredients is the ____________ methods.
Select one:
a.
One-bowl
b.
Conventional
c.
Muffin
Clear my choice
Question 7
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____________ are sweet covering or coating in cakes.
Select one:
a.
Glazing's
b.
Fillings
c.
Icings
Clear my choice
Question 8
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If tenderness is goal in a cake, then use the __________ technique.
Select one:
a.
Mixing
b.
Creaming
c.
Blending
Clear my choice
Question 9
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Direction: Choose the best answer for each statement below.
Purée
Food passed through a sieve to make a thick pulp. Answer 1
Batter
Soft completed cake mixture. Answer 2
Batter
Answer 3
Tapioca Pearl
Derived from the root of the South American cassava plant. Answer 4
Salamander
A type of grill heated from above. Answer 5
Pudding
A soft mixture bake or steam in a basin or dish. Answer 6
Question 10
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Direction: True or False.
A baked product should create a huge impression to its customer if it is to be sold
Select one:
True
False
Question 11
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Direction: True or False.
The aesthetic display of petit fours is the culmination of the entire process of production.
Select one:
True
False
Question 12
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Direction: Choose the best answer.
Icings and ____________ are similar in characteristics except that the former is thinner than the
latter.
Select one:
a.
Frosting
b.
Fillings
c.
Glazing
Select one:
True
False
Question 2
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Direction: True or False.
The shelf life of petit fours depend on the cost of its ingredients.
Select one:
True
False
Question 3
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Direction: Choose the best answer.
The mixing method for the cake where fat is creamed and sugar is added and dry
ingredients are added alternately with liquid ingredients is the ____________ methods.
Select one:
a.
Muffin
b.
One-bowl
c.
Conventional
Clear my choice
Question 4
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Dessert is considered the __________ part of a meal.
me al.
Select one:
a.
Beginning
b.
Middle
c.
End
Clear my choice
Question 5
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Direction: True or False.
The standard criteria in presenting petit fours should be flawless, attractive, finely crafted,
and elegant.
Select one:
True
Question 6
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Variety of tiny cake covered with fondant or icings uses ____________ cake as base.
Select one:
a.
Chocolate
b.
Butter
c.
Sponge
Clear my choice
Question 7
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The type of icing consisting of sugar, water, corn syrup, and butter and cooked in a double
boiler is called _____________.
Select one:
a.
Combination
b.
Cream
c.
Flat
Clear my choice
8
Question
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Direction: True or False.
Question 9
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Direction: Choose the best answer.
Icings and ____________ are similar in characteristics except that the former is thinner than the
latter.
Select one:
a.
Glazing
b.
Frosting
c.
Fillings
Clear my choice
Question 10
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Petit four sec means ______________.
Select one:
a.
Salty
b.
Dry
c.
Sweet
Clear my choice
Question 11
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Direction: True or False.
Petit fours is a French word that means portable oven
Select one:
True
False
Question 12
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True
False
Question 13
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Petit fours is derived from the __________ word.
Select one:
a.
Italian
b.
English
c.
French
Clear my choice
Question 14
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Direction: text
Choose the best answer.
Sweets arranged in between layers of cake or on top of it are ______________.
Select one:
b.
Icings
Question 15
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Direction: True or False.
Paper napkins and paper cups are used in serving slices of cakes, pies, and tortes for big
groups because they simplify cleaning.
False
Question 16
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Select one:
a.
Stand
b.
Turntable
c.
Pedestal
Clear my choice
Question 17
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Select one:
True
False
Question 18
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Direction: text
True or False.
Tongs are used to lift breads; cake or pie servers
se rvers are used to transfer slices easily and neatly
to a serving plate.
Select one:
True
False
Question 19
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A _____________ pan is considered an excellent baking container for sponge cakes because it
gives support to the batter and speeds up penetration of heat.
Select one:
a.
Tube
b.
Rectangular
c.
Square
Clear my choice
Question 20
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Direction: True or False.
A paper plate used to display a cake or pie attracts bigger attention to potential customers.
Select one:
True
False
Question 21
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Direction: Choose the best answer.
The mixing method for cake where dry ingredients are sifted together in a bowl and all
a ll
liquid ingredients are poured into it is called the ___________ method.
Select one:
a.
Muffin
b.
Conventional
c.
Modified
d.
one-bowl
Clear my choice
Question 22
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Direction: True or False.
To cut on cost, wrap cakes, pies, breads, and pastries in plastics or wax paper before serving.
Select one:
True
False
Question 23
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Bite-sized appetizers served in cocktails, before a dinner, are called petit four ___________.
Select one:
a.
Sec
b.
Sales
c.
Glaces
Clear my choice
Question 24
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Petit fours are small __________.
Select one:
a.
Cakes
b.
Confectioneries
c.
Cookies
Clear my choice
Question 25
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Direction: Choose the best answer.
If volume is the goal in making a cake, then use the ____________ technique.
b.
Beating
Question 26
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Petit four glaces are best stored in airtight containers and kept in the _____________.
__________ ___.
Select one:
a.
Cabinet
b.
Refrigerator
c.
Freezer
Clear my choice
Question 27
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If tenderness is goal in a cake, then use the __________ technique.
Select one:
a.
Mixing
b.
Blending
c.
Creaming
Clear my choice
Question 28
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Petit four glace means ___________.
Select one:
a.
Decor
b.
Iced
c.
Frost
Clear my choice
Question 29
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Direction: True or False.
Petit four sales include dainty biscuits, baked meringue, and macaroons.
Select one:
True
False
Question 30
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Direction: True or False.
Batter is a mixture of flour, liquid, butter, and eggs of pouring consistency.
Select one:
True
False
Question 31
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Direction: Choose the best answer.
An edible paste made of ground almonds, confectioners' sugar, egg, and lemon juice is
called ____________.
Select one:
a.
Icing
b.
Marpizan
c.
Frosting
Clear my choice
Question 32
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Direction: text
True or False.
Presenting a baked product is as important as its production
Select one:
True
False-try
Question 33
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Direction: True or False.
The goal in displaying petit fours in choosing the right container for the right petit fours, for
the right occasion, and for the right customers.
Select one:
True
False
Question 34
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Direction: text
Choose the best answer.
The type of icing consisting of shortening, cconfectioners' sugar, milk powder, egg, water
flavoring, and stabilizer is ______________ type icing.
Select one:
a.
Combination
b.
Flat
c.
Cream
Clear my choice
Question 35
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Petit fours means small ___________.
Select one:
a.
Desserts
b.
Cakes
c.
Oven
Clear my choice
Question 36
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Direction: True or False.
The mother of all shortened cakes is pound cake.
Select one:
True
False
Question 37
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Direction: True or False.
An immediate showstopper in displaying cake is the use of cake pedestal.
pe destal.
Select one:
True
False
Question 38
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Direction: Choose the best answer.
____________ are sweet covering or coating in cakes.
Select one:
a.
Glazing's
b.
Icings
c.
Fillings
Clear my choice
Question 39
Answer saved
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Question text
Select one:
a.
High
b.
Low
c.
Medium
Clear my choice
Question 40
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Direction: True or False.
Patronage and sale of petit fours is dependent on its creative and elegant presentation and
not necessarily on the quality of the product.
Select one:
True
False
Question 41
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Petit fours are usually served as ____________ and snacks.
s nacks.
Select one:
a.
Desserts
b.
Main course
c.
Accompaniments
Clear my choice
Question 42
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To assure well-distribution of heat inside the oven, it is a must to ___________ the oven before
baking the cake.
Select one:
a.
Under heated
b.
Overheat
c.
Preheat
Clear my choice
Question 43
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Direction: True or False.
Indigenous containers can be used for all baked products because they are inexpensive.
Select one:
True
False
Question 44
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Direction: True or False.
Biscuits or small breads topped with liver pate, eggs, anchovies, ham, or sausages are
examples of petit fours secs .
Select one:
True
False
Question 45
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Direction: True or False.
True
False
Question 46
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Unshorten cakes are also called ____________ type of cakes.
Select one:
a.
Butter
b.
Sponge
c.
Foam
Clear my choice
Question 47
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Direction: True or False.
Sponge cakes are also known as shortened cakes.
Select one:
True
False
Question 48
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Direction: True or False.
In choosing the right containers, it is important to choose a container that stands out like
the petit fours.
Select one:
True
False
Question 49
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Direction: True or False.
True
False
Question 50
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Direction: True or False.
Sauces and frostings can be topped on cakes or create designs around a cake or pie on the
plate to relate a composition.
Select one:
True
False
This refers to kneading until the dough takes on the smooth Answer 1
characteristics of a well develop gluten structure inside the dough Bread dough
To get the correct consistency before the next stage is attempted. Answer 1
Usually butter and sugar to aerate before adding remainder of
Beating
ingredients.
Answer 6
Are required when producing gateaux so even portions are achieved.
Cutting
Answer 8
Skills are required so even balance is achieved in the decoration.
Piping
Answer 2
Before or after _____________ can glazes
glaze s be added to petit for sec.
Baking
Answer 3
_______________ water content is best type of filling for petit four sec.
Low
Answer 4
______________ can also be added to add to flavor.
Spices
Answer 5
‘Petit four sec’ means small ___________ product from the oven.
Dry
In regards to Food Safety when serving hot desserts how long food
is held in the _____________. Answer 3
Four
______ are decorations added to an item for color contrast and to Answer 5
provide visual appeal and flavor. Garnishes
A finished gâteau should not be higher than ________ cm without the Answer 1
decoration 5
Answer 2
The sponge and filling layers should be of __________ thickness
Equal
Answer 5
Use a decoration that depicts the __________ of the gateau
Filling
Answer 4
To incorporate two or more ingredients thoroughly
Blend
Answer 5
To heat below boiling point in a double broiler
Scald
_____________ and Sugar are the two main ingredients in marzipan. Answer 1
Almon
Almon ds
Almon
Almon ds
If there are 100 desserts then 150 ___________ pieces need to be Answer 1
produced. Garnish
_______________ is the only way to try and meet the requirements of Answer 3
the customer. Averaging
Answer 5
_____________ can now keep records down to the minutes details.
Computers
Select one:
a.
Creaming
b.
Blending
c.
Mixing
What is the most efficient shape to cut your petit four glace? Answer 1
Square
Before they are glazed most ______________ petit fours are normally
decorated. Answer 2
Marzipan
_____________ are high in moisture and carry good flavors. Their role is
to bind, add flavor and moisture to a product that is normally dry in texture. Answer 3
Jams
Make sure the __________ the sponge sheet was baked on is removed.
Answer 5
Paper