THIRD QUARTER EXAM

BREAD AND PASTRY PRODUCTION – 12

Name: ________________________________________________ Date: ____________________________

Grade and Section: _________________________________ Score: ___________________________

Multiple Choice: Encircle the letter of the correct answer.

1. When measuring dry ingredients such as powdered milk and sugar. If there are lumps present, how will you
remove it?
a. Using edge of the knife c. Remove the lumps by stirring
b. Shaking the measuring cup d. Using a flour sifter

2. What is portion control?

a. Getting the right number of servings from a recipe and serving the right amount
b. Name or list (the units of a group or collection) one by one in order to determine the total number
c. A method that makes use of a food scale to create portions based on weights
d. Dividing food into uniform pieces before it is placed on the serving line

3. Select the right baking temperature and time for cupcake.

a. 350 - 375 °F c. 350 °F
177 - 190 °C 177 °C
20 to 35 mins 45 to 60 mins
b. 350 – 375 °F d. 350 °F
177 – 190 °C 177 °C
15 to 25 mins 50 to 60 mins

4. When baking a cake, the recipe calls for preheating the oven to 350 °F (175 °C) before placing the cake batter
in. What is the primary reason for preheating the oven?
a. It helps to cook the cake faster
b. It ensures a consistent and controlled environment for the cake to rise evenly
c. It sterilizes the oven before baking
d. It makes the oven easier to clean after baking

5. Which of the following mixing methods used for a cake that is also called the conventional method?
a. Flour-Batter Method c. Angel Food Method
b. Sponge Method d. Creaming Method

6. Which of the following best describes the two-stage method?

a. Two-stage method is a little simpler than the creaming method
b. Two-stage method involves adding the liquid ingredients to the bowl first which simplifies the procedure.
c. Two-stage method also called conventional method was for a long time the standard method for mixing high-
fat cakes.
d. All of the above
7. A sponge cakes requires a delicate balance of ingredients and the right equipment to achieve its light, airy
texture. Which of the following sets of equipment and materials are essential for baking a sponge cake?
a. A heavy-duty mixer, bread flour, and loaf pan
b. A whisk, all-purpose flour, and bundt pan
c. A whisk or electric mixer, cake flour, and a round cake pan
d. A spatula, whole wheat flour, and muffin pan.

8. What is the uses of icing spatula in baking?

a. Used for mixing baking ingredients
b. Used to scrape any mixture and collect every bit of the mixture out of a bowl
c. Used in measuring ingredients
d. Used to apply and spread icing, frosting and butter cream

9. Proper cooling is crucial to ensure that cakes and sponges have the right texture and structure. Evaluate the
following statements about cooling temperature of cakes and sponges and choose the correct option:
Statement 1: Cakes and sponges should be cooled completely at room temperature before frosting or
decorating them
Statement 2: Placing hot cakes or sponges in the refrigerator or freezer for rapid cooling is recommended
to save time.
Statement 3: Cooling cakes or sponges in a warm environment can result in denser texture and potential
collapse.
a. Only Statement 1 and Statement 2 are correct
b. Only Statement 1 and Statement 3 are correct
c. Only Statement 1 and Statement 3 are correct
d. All of the above

10. Proper cooling is essential to ensure that cakes and sponges have the ideal texture and structure. Consider
scenario and choose the correct option for the recommended cooling temperature:
Scenario: You have just baked a delicate sponge cake. The recipe suggests cooling it in the pan for 10 minutes
before transferring it to a wire rack. What is the recommended cooling temperature for the sponge cake?

a. Room temperature c. Freezer temperature

b. Refrigerator temperature d. Warm temperature

11. Which of the following refers to a smooth, creamy type filling similar to pudding?
a. Fruit c. Whipped Cream
b. Jelly d. Custard

12. What are some points that should be taken into consideration when choosing a filling for a cake?
I. Consider the flavor of the cake and be sure that the filling will complement the cake’s flavor.
II. Take into account the storage of the cake. Do not select a filling that requires refrigeration when it will not be
possible to refrigerate the cake because of its size.
III. If the cake will be exposed to warm temperatures, do not choose a filling that will melt
IV. If the cake has to be made a day or so ahead of when it will be eaten, be sure a filling holds up for that period
of time.

a. I only b. I and II only c. III only d. I, II, III, and IV

13. When it comes to filling cakes, pastries, and desserts, there are various options that can add delicious flavors
and textures. Which of the following options are commonly used as fillings?
a. Custard, fruit filling, and Whipped cream
b. Mayonnaise and ketchup
c. Cream cheese and jam
d. Glazes and syrups

14. When it comes to filling pastries, there are several popular options, including custard, fruit filling, and jam.
Let’s analyze the characteristics of each filling:
Custard Filling:
-Creamy and smooth texture
-Often made with eggs, milks, sugar, and vanilla
-Commonly used in eclairs, cream puffs and tarts.
Fruit Filling:
-Chunky or pureed texture depending on the fruit used
-Made with fresh or preserved fruits, sugar, and sometimes thickening agents.
Jam Filling:
-Smooth and spreadable consistency
-Popularly used in cakes, cookies, and thumbprint cookies

Now, based on the characteristics described, which filling would be the most suitable choice for a delicate and
light pastry like cream puff?
a. Custard Filling c. Jam Filling
b. Fruit Filling d. None of the above

15. When filling and assembling sliced or layered sponge cakes, which of the following steps should be followed
for the best results?
a. Spread a thick layer of frosting on each cake layer and stack them
b. Create a dam or circle of icing just inside the edge of the cake. This will prevent any filling from seeping out
when the next layer is added.
c. Leave the cake layers unfilled and stack them directly
d. Use a different type of cake for each layer and stack them

16. What do you think that glazes and syrups can also be used at as fillings, but will not provide for a filling with
any thickness?
a. Because glazes and syrups are often used to add moisture and flavor to the cake layers
b. Because glazes and syrups are designed to provide a glossy finish
c. Because glazes and syrups do not create a substantial layer between the cake layers
d. Because glazes and syrups do not provide a thick filling

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

a. Icing b. Frosting c. Filling d. Coatings

18. How can you describe whipped cream?

a. A smooth, creamy type filling similar to pudding
b. It provides a light fluffy filling with a delicate flavor
c. It provides the cake with an extra special flavor
d. It provides an extra flavor and help seal in the moisture of the cake

19. When selecting a filling for a cake, it’s important to consider various factors such as flavor, texture, and
compatibility with the cake. Analyze the following statements about different types of fillings and choose the
correct option:
 Statement 1: Custard filling is a creamy and rich option that pairs well with a variety of cake flavors
Statement 2: Fruit fillings provide a burst of natural sweetness and add a refreshing element to the cake.
Statement 3: Jam fillings are typically made from cooked fruits and have a thick consistency

a. Only Statement 1 and Statement 2 are correct

b. Only Statement 2 and Statement 3 are correct
c. Only Statement 1 and Statement 3 are correct
d. All of the statements are correct

20. Which type of filling is commonly used in layer cakes, made by combining whipped cream and fruit puree
or fruit pieces?

a. Custard filling
b. Frosting
c. Fruit filling
d. Jelly filling

21. What is the definition of icing?

a. Icing is sweet coating made of sugar, butter, water, and egg whites or milk. It is often flavored and used to
cover or decorate baked goods, such as cakes or cookies.
b. Icing is made of sifted powdered sugar, milk and superior butter
c. Icing is achieved using cold heavy whipping cream and sugar
d. Icing is made with part butter cream frosting and good quality cream cheese

22. Which of the following best describes royal icing?

a. This type of cake icing dries into a hard outer shell. It is also one of the easiest to dye with edible colorings
b. This type of cake icing is achieved using cold heavy whipping cream and sugar
c. It is a popular heavy frosting among celebration cakes because it is easy to sculpt and work out.
d. It is a bit heavier to spread than most types of cake icing

23. Which type of icing is known for its creamy and tangy flavor, often used to complement carrot cakes and red
velvet cakes?
a. Buttercream
b. Fondant
c. Royal icing
d. Cream cheese frosting

24. Which type of icing is known for its firm and hardening texture, often used for creating intricate designs and
decorations that dry to a smooth, glossy finish?
a. Buttercream
b. Fondant
c. Royal icing
d. Cream cheese frosting

25. What do you think that ganache is the easiest cake icing to make?
a. Because it typically requires just two ingredients such as chocolate and cream
b. With just two main ingredients and a simple process, ganache is accessible to both beginner and experienced
bakers
c. Its versatility and ability to create a smooth, glossy finish make it a popular choice for many cake decorations
and fillings.
d. All of the above

26. In applying icing in cake, which of the following material are needed?
I. Cake Cardboard
II. Turntable
III. Cake decorating knife or icing spatula

a. I only b. I and II only c. II and III only d. I, II, and III

27. When it comes to icing cakes, there are various options to choose from, each offering unique flavors and
textures. Which of the following options correctly matches the type of icing with its description?
a. Buttercream – a light and fluffy icing made with butter and powdered sugar
b. Royal icing – a smooth and glossy icing made with egg whites and confectioner’s sugar
c. Cream cheese – a tangy and creamy icing made with cream cheese and powdered sugar
d. All of the above

28. Understanding the characteristics and uses of different types of icing is crucial for creating the desired
texture and flavor in a cake. Analyze the following statements about different types of icing and choose the
correct option:
Statement 1: Buttercream is a versatile icing that can be easily flavored and colored, making it suitable for
various cake designs
Statement 2: Royal icing is a hard-drying icing that is commonly used for intricate decorations and piping
details.
Statement 3: Cream cheese frosting is a tangy and creamy icing that pairs well with rich and dense cakes

a. Only Statement 1 and Statement 2 are correct

b. Only Statement 2 and Statement 3 are correct
c. Only Statement 1 and Statement 3 are correct
d. All of the statements are correct

29. Icing is a term commonly used in baking and refers to a specific component of cake decoration. Analyze the
following statements about the meaning of icing and choose the correct option:

Statement 1: Icing is a sweet and creamy substance used to cover the entire surface of a cake
Statement 2: Icing is a decorative element applied to the top and sides of a cake for added visual appeal
Statement 3: Icing is a sweet coating made of sugar, butter, water, and egg whites or milk: it is often
flavored and cooked and used to cover or decorate baked goods such as cakes or cookies
Statement 4: Icing is a type of batter used to make the base of a cake
a. Only Statement 1, Statement 2 and Statement 3 are correct
b. Only Statement 2 and Statement 3 are correct
c. Only Statement 1 and Statement 3 are correct
d. Only Statement 1 is correct

30. Which type of icing is made by combining powdered sugar, butter, and flavorings, and is commonly used for
frosting cakes and cupcakes?

a. Buttercream
b. Ganache
c. Royal icing
d. Cream cheese frosting
31. How can you present and plate your cakes?
a. Be creative with color
b. Combine textures
c. Let it be dramatic
d. All of the above

32. Why do we need to consider the vessel in presenting and plating cakes?
a. It can greatly enhance the overall visual appeal of the cake
b. The vessel provides stability and support to the cake
c. When presenting and plating cakes, consider the vessel is not necessary
d. Both A and B

33. When presenting and plating cakes, what way would you combine the textures?
a. Incorporate a crispy element, such as wader or brittle, alongside a creamy component like a smooth ganache
or whipped cream
b. When presenting and plating cakes there is no need to combine textures
c. Combining textures might distract from the main star of the dish, which is the cake
d. It is best to keep the presentation simple and let the flavors and visual appeal of the cake shine without any
additional textures or elements

34. The following are the tips on how to plate and present cakes, which of the following doesn’t belong to the
group?
a. Don’t make it too tall or wobbly
b. Compose your plate
c. Consider the vessel
d. Garnish without care

35. What is an effective method for keeping a cake fresh and flavorful?
a. Refrigerating the cake immediately after baking
b. Leaving the cake uncovered at room temperature
c. Placing the cake in an airtight container
d. Exposing the cake to direct sunlight

36. What is a recommended method for keeping a cake fresh and flavorful?
a. Microwaving the cake before storing it
b. Storing the cake in the refrigerator without any covering
c. Wrapping the cake tightly in plastic wrap or aluminum foil
d. Leaving the cake exposed to air at room temperature

37. How can you store cakes with frostings or fillings containing dairy products?
a. It should be refrigerated
b. It should be stored in the freezer
c. It should be stored in room temperature
d. It should be stored in an airtight container

38. Presenting and plating cakes is an art from that involves careful consideration of various elements. Analyze
the following statements about tips on how to present and plate cakes and choose the correct option:

Statement 1: Being creative with color can enhance the visual appeal of a cake presentation, such as using
vibrant and complementary colors in the decorations
Statement 2: Combining textures can add depth and interest to the cake presentation, such as pairing a
smooth buttercream with crunchy nuts or crispy wafer decorations
Statement 3: Letting it be dramatic involves creating a visually striking presentation, such using height
variations, cascading flowers, or unique cake stands
a. Only Statement 1 and Statement 2 are correct
b. Only Statement 2 and Statement 3 are correct
c. Only Statement 1 and Statement 3 are correct
d. All of the statements are correct

39. Frosted cakes may be stored in the freezer for up to how many months?
a. 2 months b. 3 months c. 4 months d. 5 months

40. What does the tips when presenting and plating cakes “Let it be dramatic” mean?
a. Combining temperatures can be a beautiful thing, but your plating does require some consideration.
b. Have a little fun with your cake. Employ some tricks to add some magic to the presentation
c. A splash of color can bring your desserts to life
d. Adding different textures to the plate adds excitement to the visual appeal of cake
41. Which of the following factors can affect the appearance of your decorated cake?
a. Ingredients b. Moisture Content c. Humidity d. Storage

42. What factors which can affect the appearance of your decorated cake that will alter icing colors and can melt
icing and cause decorations to droop?
a. Sunlight and florescent lighting c. Humidity
b. Heat d. Both A and B

43. Plain butter cakes, single or multiple layered cakes can be freeze for longer storage for up to how many
months?
a. 3 months b. 4 months c. 5 months d. 2 months

44. When decorating a cake, there are various factors that can impact its overall appearance. Analyze the
following statements about factors that can affect the appearance of a decorated cake and choose the correct
option:
Statement 1: Sunlight and florescent lighting can alter the perception of colors on a cake, potentially
making them appear different than intended.
Statement 2: Humidity can affect the stability of the decorations on a cake, causing them to wilt, soften, or
lose their shape.
Statement 3: Heat can cause the icing or frosting on a cake to melt or become unstable, leading to less
polished and cohesive appearance.
a. Only Statement 1 and Statement 2 are correct
b. Only Statement 2 and Statement 3 are correct
c. Only Statement 1 and Statement 3 are correct
d. All of the statements are correct

45. When storing cake such as chiffon cake and angel food cake what other ways for storing when you don’t
have a cake keeper?
a. Cover the cake with a large inverted bowl or store in a large airtight container
b. Cover the cake with mixing bowl
c. Cover the cake with plastic wrap
d Cover the cake with foil

46. When it comes to storing cakes, proper storage methods are essential to maintain freshness and prevent
spoilage. Which of the following options correctly outlines the recommended storage practices for different
types of cakes?
a. Store frosted cakes at room temperature, while unfrosted cakes should be refrigerated
b. Store all types of cakes in the refrigerator to prolong their shelf life
c. Freeze cakes to maintain their freshness, regardless of whether they are frosted or unfrosted
d. Store frosted cakes in the refrigerator, while unfrosted cakes may ne stored in the freezer up to 6 months.

47. What do you think if chiffon cake is stored in the refrigerator?

a. If a chiffon cake is stored in the refrigerator, it can become dry and loose its light and fluffy texture
b. If a chiffon cake is stored in the refrigerator, it can help prolong its freshness and maintain its texture
c. If a chiffon cake is stored in the refrigerator, helps to prevent cake from drying out too quickly
d. If a chiffon cake is stored in the refrigerator, helps to preserve the delicate and airy texture of the chiffon cake

48. What do you think about why cakes should be thawed at room temperature?
a. Thawing cakes at room temperature is recommended because it allows the cake to thaw evenly and maintain
its moisture
b. Thawing frozen cakes at room temperature allows these ice crystals to gradually melt, preventing any
potential moisture loss
c. Thawing at room temperature helps to ensure that the cake remains moist and delicious
d. All of the above

49. Which type of cake filling is typically not suitable for long-term storage?
a. Custard filling b. Fresh fruit filling c. Frosting d. Jelly fillings

50. Which type of frosting should be stored in the refrigerator?

a. Buttercream frosting and Royal icing c. Buttercream frosting and Merigue-style frosting
b. Royal icing and Meringue-style frosting d. Cream cheese frosting and Meringue-style frosting