REPUBLIC OF THE PHILIPPINES

DEPARTMENT OF EDUCATION
Region I
Schools Division Office I Pangasinan
HERMOSA NATIONAL HIGH SCHOOL
Bayambang District II

Quiz in BPP 12
Name: ______________________________________________ Score: ______________
Grade/Section: _______________________________________ Date: ______________
I. Direction: Identify what is described. Write your answer before each number on the space provided.
___________________1. It is made from beating egg whites with sugar.
___________________2. Made from sugar and water, and then cooked. Can be flavored which should complement the flavors
pastry.
___________________3. Beaten with sugar. Can be flavored. Stabilized for longer life with gelatin.
___________________4. Can purchase ready –made: stir it to soften, or heat with amount of liquid if it’s too thick, and strain to
remove the seeds.
___________________5. It consists of milk, sugar, eggs and flavorings. Whole eggs are used for greater thickening power.
___________________6. Contains starch thickeners as well as eggs, resulting in a much thicker and more stable product.
___________________7. It refers to the uniformity in grains and texture.
___________________8. It is the amount of moisture present in pastry products which contribute in the moistness and softness of
pastries.
___________________9. It refers to the form and shape of pastry products after baking.
___________________10. It stimulates sense of sight and enhanced once appetite.
II. Matching type. Match the kinds of glaze in column A to their procedure in column B. Write your answer before each number.
Column A Column B
1. Chocolate glaze A. Heat 6 tbsp. unsalted butter and ½ cup packed light brown sugar in a saucepan over medium,
stirring, until sugar has dissolved. Add 2 tbsp. of heavy cream, 1 tsp vanilla extract and ½ tsp.
salt brings to a boil. Remove from heat, then let cool until thickened. This makes about 1 cup.
2. Lemon glaze B. Place 3 ounces chopped bitter sweet chocolate in a heatproof bowl. Bring ½ cup heavy cream to
a simmer in a small saucepan, pour over chocolate. Let stand for 2 minutes. Add 2 tbsp.
unsalted butter, and mix until smooth. Let stand, stirring occasionally until slightly thickened.
Make 1 cup.
3. Basic milk glaze C. Whisk together 2 cups confectioner’s sugar with 2 tsp. finely grated lemon zest and ¼ cup lemon
juice until smooth. This makes about 1 cup.
4. Brown Sugar Glaze D. Whisk together 2 cups confectioner’s sugar and ¼ cup milk until smooth, adding more milk if
needed to reach desired consistency. Make about ¾ cup.

III. Arrange the following steps in making Boiled Icing. Use A for the first step, B for second and so on.
____ 1. Continue beating until mixture becomes stiff and fluffy.
____ 2. Combine together sugar, water and syrup.
____ 3. Bring to boil over low fire until it forms into a threadlike consistency.
____ 4. Pour hot syrup to beaten egg whites gradually.
____ 5. Fills and frost a layer cake using boiled icing.
____ 6. On a separate bowl, beat together egg whites and cream of tartar until stiff.
IV. Fill Me in. Fill in the blanks with the correct word or group of words.
Rules for Garnishing Pastry Products
1. Garnishes should be __________________.
2. ___________________ is beauty and therefore garnishes should appear natural, fresh and dainty – never overworked or
overdone.
3. A few small groups of ____________________ are often more attractive than a continuous decorative scheme.
4. Colors should be ___________________ – never clash.
5. Garnishes which are highly __________________ are not good in taste.
6. Garnishes need not be _________________________.
7. The setting must be ________________ as a whole.
V. Enumerate what is asked for in the following:
A. Sample of pastry presentations (3)
1. _________________________________________
2. _________________________________________
3. _________________________________________
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
Region I
Schools Division Office I Pangasinan
HERMOSA NATIONAL HIGH SCHOOL
Bayambang District II

Quiz in BPP 12
Name: ______________________________________________ Score: ______________
Grade/Section: _______________________________________ Date: ______________
I. Direction: Identify what is described. Write your answer before each number on the space provided.
________________________1. One of the most important undertakings after preparation wherein they are to be
kept properly to avoid spoilage.
__________________________ 2. Refers to any material used to cover, contain, protect, handle, preserve, identify,
describe, promote, and market goods by a producer to the consumer.
__________________________ 3. Extremely useful as they can be made either soft or hard forms, as sheets or
containers, and with different thickness, light resistance, and flexibility.
__________________________ 4. Usually used for packaging tarts, pies and other types of pastries.
__________________________ 5. Biological leavening agent.
II. Fill in the blanks with the correct word or phrases. Write your answer on the space provided.
1. If milk and cream are used, like in______________, they must not be left to stand at room temperature for any
length of time. They should be kept in the _________________until the last possible moment to prevent the risk
of food poisoning.
2. ___________ products that are not required for immediate consumption must be cooled rapidly and stored in
the refrigerator until required.
3. ________________ helps prolong its shelf life by preventing mechanical damage. It also helps in the retention
of the _____________value of pastry products.
4. Pastry products containing uncooked _________ should be handled with care, as raw egg is a medium in which
dangerous bacteria such as ____________________ can thrive.
5. If the custard (crème caramel or trifle) is not heated and cooled properly and quickly, ______________ that are
present in the custard can grow quickly to dangerous numbers.
6. Remember: proper _____means that pastries must be covered with plastic or placed in a box before ________.
III. Enumerate what are being asked.
Equipment for Storing Pastries
1. ________________________________
2. ________________________________
3. ________________________________
Packaging Materials for Storing Pastry
1. ________________________________
2. ________________________________
3. ________________________________
4. ________________________________
Major Functions of Packaging
1. _____________________________________________________________
2. _____________________________________________________________
3. _____________________________________________________________
4. _____________________________________________________________
5. _____________________________________________________________