Palanas National High School

Mabini, San Pascual, Masbate

QUARTERLY ASSESSMENT
In
BREAD AND PASTRY PRODUCTION (2ND SEM)

Name: ___________________________ Grade/Section:____________ Date: _______ Score:_____

TEST I. True or False

Direction: Read the statement carefully and tell whether the statement is True or False.
Write TRUE in the blank before each statement if the statement is correct and FALSE if
otherwise.

_________1. Generally speaking, it is recommended that you put inedible garnishes.

_________2. Garnishes should appear overworked to show your creativity.
_________3. All garnishes should be suitable in character and size to the food adorned.
_________4. Sauces should appear flooding the main item.
_________5. A few small groups of garnish are often more attractive than a continuous
decorative scheme.
_________6. Crunch components must be neatly arranged in a fashion that will enhance the
food with which it is to be used.
_________7. Colors should harmonize-never clash.
_________8. Garnishes which are too highly seasoned are not in good taste.
_________9. The serving dish as well as the garnish used must be considered.
_________10. Temperature is a factor that will make or mar a garnish.

TEST II. Identification: Identify what is being ask on the following statement. Choose your
answer on the box. Write your answer on the space provided.

____________11. The state of being kept in a place when not being used
____________12. A member of a large group of unicellular microorganisms which have cell
walls but lack organelles and an organized nucleus, including some which can cause
disease
____________13. The action or state of making or being made impure by polluting or
poisoning.
____________14. Refers to any material used to cover, contain, protect, handle, preserve,
identify, describe, promote, and market goods by a producer to the consumer.
____________15. A refrigerated compartment, cabinet, or room for preserving food at very
low temperatures.
____________16. Aluminum prepared in thin metal leaves with a thickness less than 0.2
mm (7.9 mils)
____________17. A thin transparent wrapping material made from viscose.
___________18. Are containers made exclusively or partially of plastic
___________ 19. An appliance or compartment which is artificially kept cool and used to
store food and drink.
____________20. A machine for cooling something, especially a cold cabinet or refrigerator
for keeping stored food a few degrees above freezing.

TEST III. Directions: List down or enumerate what are asked for each of the following.

Three main goals of plated dessert:

21.
22.
23.

Four components of a plated dessert:

24.
25.
26.
27.

Equipment for storing Pastries

28.
29.
30.

Packaging Materials for storing Pastries

31.
32.
33.
34.

State at least 6 rules for garnishing.

35.
36.
37.
38.
39.
40.

TEST IV. Briefly described the following. (5 points)

 Plated dessert presentation.
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 Packaging bakery products
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GOOD LUCK!!