THIRD PERIODICAL TEST BREAD AND PASTRY

Bread and Pastry Production

Name: ____________________________________ Gr. & Sec.________________ Score:______

Direction: Read and understand each item and write your answers before the number.

1. Which factor is important when preparing and selecting fillings for baked goods?
a. Color of the filling b. Temperature of the filling
c. Consistency of the filling d. Shape of the filling

2. Why is it important to match the consistency of the filling with the baked good?
a. To create a visually appealing product b. To make it easier to transport
c. To increase the calories in the product d. To add a crunchy texture to the filling

3. What should be considered when selecting flavors for fillings?

a. Only select sweet flavors b. Consider the preferences of the target audience
c. Use only traditional flavors d. Select flavors randomly

4. Which of the following is NOT a consideration when preparing fillings?

a. Temperature b. Consistency c. Size d. Flavors

5. How can you adjust the consistency of a filling if it is too thick?

a. Add more flour b. Add more liquid c. Refrigerate the filling d. Bake it longer

6. Which type of filling would be best suited for a flaky pastry?

a. Runny filling b. Thick and sticky filling c. Chunky filling d. Light and airy filling

7. What role does the filling play in the overall taste of the baked good?
a. No impact on taste
b. Adds sweetness only
c. Complements the flavor of the baked good
d. Overpowers the flavor of the baked good

8. Why is it important to ensure the flavors of the filling match the baked good?
a. To confuse the taste buds b. To create a harmonious flavor profile
c. To make it more expensive d. To reduce the shelf life of the product

9. When preparing a filling, what should be the main focus?

a. Speed of preparation b. Consistency and flavor balance
c. Temperature of the ingredients d. Use of artificial colors

10. Which of the following describes an appropriate filling for a dense cake?
a. Light and fluffy filling b. Thick and rich filling
c. Liquid filling d. Bland filling
Cake Baking Assessment

11. Which of the following is NOT a typical ingredient in a cake recipe?

a. Chocolate b. Lettuce c. Flour d. Sugar
12. Why is it important to preheat the oven before baking a cake?
a. To speed up the baking process b. To prevent the cake from rising
c. To ensure even baking d. To make the cake sour

13. What should be used to measure ingredients in a cake recipe?

a. A ruler b. A scale c. Measuring cups and spoons d. A stopwatch

14. What does overmixing the cake batter lead to?

a. More flavor b. Tough and dense cake
c. Light and airy cake d. Faster baking time

15. How can you tell if a cake is done baking?

a. By smelling it b. By touching it
c. By listening to it d. By inserting a toothpick

16. Which ingredient is responsible for making a cake rise?

a. Eggs b. Water c. Baking soda d. Salt
17. What causes a cake to be dry and crumbly?
a. Too much sugar b. Overbaking c. Not enough flour d. Under mixing

18. Why is it important to cool a cake before frosting it?

a. To prevent the frosting from melting b. To make the cake sweeter
c. To speed up the cooling process d. To make the cake rise more

19. What is the purpose of greasing and flouring the cake pans before pouring in the batter?
a. To make the cake more colorful b. To prevent the cake from sticking to the pans
c. To make the cake healthier d. To make the cake bake faster

20. Which of the following is a common cake decoration?

a. Ketchup b. Lettuce leaves c. Fondant d. Gravy

21. 1. Which product characteristic is most important to consider when selecting a coating or siding?
a. Color b. Price c. Texture d. Brand reputation

22. What does the required recipe specification refer to when choosing a coating or siding?
a. Size of the product b. Ingredients and materials needed
c. Manufacturing location d. Retail store availability

23. When choosing coating and siding, what should be prioritized to ensure longevity and durability?
a. Aesthetics b. Initial cost
c. Weather resistance d. Popularity among neighbors

24. Which factor is NOT typically considered when selecting coating and siding for a project?
a. Environmental impact b. Warranty coverage
c. Seasonal discounts d. Maintenance requirements

25. How does selecting the proper coating and siding contribute to the overall value of a property?
a. Increases marketability b. Reduces property taxes
c. Attracts pests d. Lowers curb appeal
26. Which of the following is a key consideration when decorating a cake in accordance with standard
recipes and enterprise practice?
a. Using random colors without any theme
b. Following the recipe and practice standards
c. Ignoring food safety guidelines
d. Allowing pets near the cake during decoration

27. What is an essential step to ensure the cake decoration is suited to the occasion?
a. Adding excessive amounts of salt for flavor
b. Using ingredients past their expiration date
c. Incorporating design elements relevant to the event
d. Decorating the cake a week before the occasion

28. Why is it important to follow standard recipes when decorating cakes?

a. To experiment with new and untested ingredients
b. To ensure consistency and quality in the final product
c. To make the process more complicated
d. To rush through the decoration process

29. What is the significance of enterprise practice in cake decoration?

a. It is irrelevant and can be overlooked
b. It helps maintain professionalism and quality
c. It complicates the decoration process unnecessarily
d. It only applies to experienced decorators

30. How does proper cake decoration contribute to the overall product?
a. It has no impact on the cake's appeal
b. It enhances the visual appeal and taste
c. It decreases the quality of the cake
d. It causes the cake to spoil fast

31. Which of the following is NOT a common tool used for cake decorating?
a. Piping bags b. Spatula c. Hammer d. Palette knife

32. What is the purpose of a crumb coat when decorating a cake?

a. To add flavor b. To seal in moisture
c. To create a smooth base d. To add texture

33. When creating buttercream flowers, which technique is typically used to make the petals?
a. Piping b. Painting c. Sculpting d. Stamping

34. What is the primary function of a cake leveler in cake decorating?

a. Adding height to the cake b. Tapering the edges
c. Leveling the top surface d. Creating patterns

35. Which ingredient is commonly used to create a glossy finish on fondant decorations?
a. Cornstarch b. Powdered sugar c. Water d. Edible lacquer

36. What is an important factor to consider when choosing icing for a cake?
a. Color and flavor consistency b. Size and shape of the cake
c. Temperature of the oven d. Type of mixer used

37. Why is it important to consider customer preference when selecting decorations for a cake?
a. To save money on decorations b. To ensure the cake tastes good
c. To meet the customer's expectations d. To speed up the decorating process

38. Which of the following is a common method for applying icing to a cake?
a. Sprinkling b. Rolling c. Piping d. Grilling

39. What does it mean to crumb coat a cake before applying the final layer of icing?
a. To coat it in crumbs for texture b. To keep the cake moist
c. To create a smooth base layer d. To add extra flavor

40. In enterprise practice, why is it important to follow standard recipes for icing and decorations?
a. To make the cake more expensive b. To ensure consistency in quality
c. To show off to competitors d. To reduce the variety of options available

41. Which of the following is NOT a suitable icing for decorating cakes according to standard recipes and
practices?
a. Buttercream b. Royal icing c. Cream cheese frosting d. Tomato sauce

42. What is the purpose of crumb coating a cake before applying the final layer of icing?
a. To add flavor to the cake b. To seal in moisture
c. To create a smooth base for decorating d. To make the cake more dense

43. When would you typically use fondant as a cake decoration?

a. For a rustic, homemade look b. For intricate designs and smooth finishes
c. For a fluffy texture d. For a salty taste

44. What type of tool would you use to create intricate icing patterns on a cake?
a. Spatula b. Piping bag with a tip
c. Whisk d. Knife

45. Which of the following is NOT a common cake decoration technique?

a. Piping b. Plating c. Fondant sculpting d. Airbrushing

46. Which of the following types of icing is typically best for creating intricate designs on cakes?
a. Buttercream b. Fondant c. Royal icing d. Ganache

47. When it comes to cake decorating, what is the purpose of a crumb coat?
a. Adding flavor to the cake b. Sealing in moisture
c. Creating an even surface for icing d. Adding texture

48. What is the main benefit of using edible glitter for cake decorations?
a. Flavor enhancement b. Adding sparkle and shine
c. Providing structure d. Acting as a preservative

49. Which tool is commonly used to create decorative borders and patterns on cakes?
a. Offset spatula b. Whisk
c. Rolling pin d. Potato masher
50. In cake decorating, what is the purpose of a piping bag?
a. Mixing different colored icings b. Cutting fondant into shapes
c. Adding texture to fondant d. Applying icing in intricate designs