Colegio de Santo Cristo de Burgos Corp.
Educatio Directa Domino
Sariaya, Quezon
THIRD QUARTER EXAMINATION
TECHNOLOGY AND LIVELIHOOD EDUCATION 9
1st Semester A.Y. 2024 - 2025
NAME: __________________________ DATE: __________________
GRADE: ________________________ SCORE: _________________
GENERAL INSTRUCTION: STRICTLY NO ERASURES, double strokes and overwriting’s, otherwise it is
considered as a wrong answer. Use only black ball pen.
PART I; MULTIPLE CHOICE
DIRECTION: Choose the correct answer for each question. Write your answer on the space provided.
________1. What is the French term for "cakes," specifically referring to elaborate, layered cakes?
A. Tortes B. Pastries C. Cakes D. Gateaux
________2. Which type of cake is known for being rich and dense, originating from Central Europe?
A. Gateaux B. Tortes C. Cakes D. Pastries
________3. What is the name of the classic Italian sponge cake named after the city of Genoa?
A. Genoise B. Chiffon Cake C. Ladyfinger D. Swiss Roll
________4. Which type of cake blends the richness of butter cakes with the airy texture of sponge cakes?
A. Genoise B. Ladyfinger C. Chiffon Cake D. Swiss Roll
________5. What is the name of the classic dessert made by lining a mold with ladyfinger biscuits and filling
it with a mousse or cream?
A. Ladyfinger B. Charlotte Cake C. Swiss Roll D. Gateaux
________6. Which type of cake is rolled around a filling, typically jam, whipped cream, or buttercream?
A. Genoise B. Ladyfinger C. Swiss Roll D. Chiffon Cake
________7. What is the name of the classic French dessert made of layers of nut-based meringue filled with
cream or fruit fillings?
A. Cakes B. Gateaux C. Tortes D. Dacquoise
________8. What are the three basic ingredients of a sponge cake?
A. Eggs, sugar, and flour C. Flour, sugar, and milk
B. Eggs, sugar, and butter D. Eggs, flour, and cream
________9. Which type of sponge cake does not contain any fat?
A. Fatless sponge C. Chiffon cake
B. Genoese sponge D. Swiss roll
_______10. What is the purpose of using caster sugar in cake making?
A. It provides flavor C. It dissolves easily
B. It adds texture D. It extends shelf life
_______11. What is the function of baking powder in cake making?
A. To add flavor C. To aerate the cake
B. To increase texture D. To reduce sugar content
_______12. What happens when more fat is added to a sponge cake?
A. It becomes lighter C. It becomes more dense
B. It becomes heavier D. It becomes less dense
_______13. What is the role of an emulsifier in cake making?
A. To add flavor C. To stabilize the mixture
B. To increase texture D. To reduce sugar content
_______14. What is the purpose of substituting 20% of the flour with cocoa powder or coffee powder?
A. To add flavor C. To reduce sugar content
B. To increase texture D. To create a chocolate or coffee-flavored cake
_______15. You want to add intricate details and designs to your cookies. Which type of icing is best suited
for this purpose?
A. Fondant C. Whipped Cream
B. Royal Icing D. Glaze
_______16. You are decorating a cake and want to switch from making borders to making flowers using
different tips. What tool would you use to change tips on the decorating bag?
A. Coupler C. Parchment bag
B. Decorating bag D. Disposable decorating bag
________17. You are short on time and need to decorate a cake quickly. What type of decorating bag would
you use?
A. Parchment bag C. Decorating bag
B. Disposable decorating bag D. Coupler
________18. You are making a cake for a customer who wants a light and fluffy filling with a delicate flavor.
Which type of filling would you recommend?
A. Custard filling C. Whipped cream filling
B. Fruit filling D. Jelly or jam filling
________19. You are making a cake that needs an extra burst of fruit flavor. Which type of filling would you
use to achieve this?
A. Custard filling C. Whipped cream filling
B. Fruit filling D. Jelly or Jam filling
________20. You are making a cake that needs a smooth and shiny finish. Which type of topping would you
use to achieve this?
A. Frosting C. Glaze
B. Whipped cream D. Custard filling
PART II; TRUE or FALSE
DIRECTION: Read each statement carefully and decide whether it is TRUE or FALSE. Write "T" for TRUE
or "F" for FALSE on the space provided.
________1. Pre-heating the oven is NOT necessary for baking.
________2. Uneven oven shelves can affect the baking process.
________3. Letting baking trays touch each other can help with even baking
________4. Baking at the correct temperature is crucial for achieving the right texture.
________5. Opening the oven door during baking can help prevent the sponge from collapsing.
________6. Cooling the sponge in the pan for 15 minutes before removing it can help prevent breakage.
________7. Weighing and measuring ingredients correctly is important for achieving the right texture.
________8. Sieving flour is not necessary for aerating and removing impurities.
________9. Using greaseproof paper to cover the top of the cake can prevent over-coloring.
________10. Removing the paper used to line the mold can help prevent drying.
PART III; Read each example carefully and identify whether the flavor mentioned is a: - Cake flavor (CF) -
Filling flavor (FF) - Icing flavor (IF). Write your answer (CF, FF, or IF) on the space provided.
_________1. Chocolate __________6. Chocolate Ganache Drip
_________2. Fondant __________7. Oreo Crumble
_________3. Strawberry Jam __________8. Carrot
_________4. Blueberry Jam __________9. Dark Chocolate
_________5. Banana __________10. Raspberry Jam
PART IV; Essay
DIRECTION; Write a well-organized essay response to the question below. Ensure your answer is clear
and concise.
1. Give ways on how to solve and avoid the following
a. Uneven or melted garnishes
b. Soggy or wilted garnishes
c. Overcrowded designs
d. Inconsistent portions
e. Bland presentation
2. Discuss the importance of creative presentation in cake decorating, highlighting at least 5 key elements
to consider when plating a dessert. Use specific examples to illustrate your points.
ANSWER KEY Part III
PART I 1. CF
1. D. Gateaux 2. IF
2. B. Tortes 3. FF
3. A. Genoise 4. FF
4. C. Chiffon Cake 5. CF
5. B. Charlotte Cake 6. IF
6. C. Swiss Roll 7. FF
7. D. Daquoise 8. CF
8. A. Eggs, sugar, and flour 9. IF
9. A. Fatless Sponge 10. FF
10. C. It dissolves easily
11. C. To aerate the cake
12. A. It became heavier
13. C. To stabilize the mixture
14. D. To create a chocolate or coffee-flavored
cake freshness
15. B. Royal Icing
16. A. Coupler
17. B. Disposable decorating bag
18. C. Whipped cream
19. B. Fruit filling
20. C. Glaze
Part II
TRUE OR FALSE
1. F
2. T
3. F
4.T
5. F
6. T
7. T
8. F
9. T
10. F
