Republic of the Philippines

DEPARTMENT OF EDUCATION
Region IX, Zamboanga Peninsula
MAMPANG NATIONAL HIGH SCHOOL
Fernando Luciano Drive, Mampang, Zamboanga City

TECHNOLOGY LIVELIHOOD EDUCATION

BREAD AND PASTRY PRODUCTION - 10
3RD QUARTER SUMMATIVE TEST
12. What happen to crust when you put too much sugar?
1. What tool is ideal for measuring small amounts of dry and a. Crust too dark c. Poor volume
liquid ingredients? b. Uneven shape d. Too light
a. measuring cup c. weighing scale
b. measuring spoon d. liquid measuring cup 13. What type of cake is achieved using cold heavy whipping
cream and sugar?
2. What type of cake that contains a high percentage of fat or a. boiled icing c. whipped cream
shortening? b. butter cream d. fondant
a. Shortened Cakes c. Modified Sponge Cake
b. Foam Type Cakes d. Sponge Cake 14. What is the first procedure in icing a cake?
a. Start by taping a doily to your cake board, or kitchen
3.What method of mixing which the batter contains flour baking plate.
powder, egg yolks, vegetable oil, and water is folded into the b. Center cake on top of the cake board or kitchen
beaten egg whites? plate.
a. Creaming method c. Dollop about ¾ cup of frosting in the center of the
b. Two-Stage method cake round
c. Flour batter method d. Make sure that the top of the cake is fairly even.
d. Angel food cake method
15. Which of the following below is not under the examples of
4. It is a smooth creamy type of filling similar to pudding. dry ingredients?
a. Custard c. Frosting a. flour c. baking powder
b. Fruits d. Jams b. butter d. baking soda
16. This method involves adding the liquid ingredients to the
5. Which of the following does not belong to the basic fondant
bowl first which simplifies the procedure.
ingredients?
a. Creaming method
a. gelatin c. water
b. One-Stage method
b. icing sugar d. chocolate
c. Flour batter method
6. ” A splash of color can bring your desserts to life." What tip d. Angel food cake method
on how to plate and present is this pertains?
17. It is ways of testing the doneness of the baked cakes.
a. Be creative with color c. Compose your plate
a. Prick the center of the cake with a toothpick/stick, if it
b. Combine textures d. Consider the vessel
comes out clean then it is done.
7. Cakes with frostings or fillings containing dairy products b. Press lightly with fingers, if it springs back then it is
should be refrigerated. done.
a. Store under cake cover or large bowl. c. When crust turned golden brown.
b. Freeze unfrosted cakes d. All are correct
c. Freeze cakes with buttercream frosting.
d. Store when completely cooled. 18. All of the following tools are needed in icing a cake except:
a. Cake cardboard
8. Which factor that can affect the icing appearance that can b. Pastry wheel
melt icing and cause decorations to droop? c. Turntable
a. humidity c. heated d. Cake decorating knife or Icing spatula
b. sunlight d. none of the choices
19. For unfrosted butter cakes, cool completely, wrap in
9. The following are Importance of Portion Control except: heavy-duty foil and freeze.
a. Help control costs a. Store under cake cover or large bowl.
b. Help minimize waste b.Freeze unfrosted cakes
c. Customer know exactly how much food to expect c. Freeze cakes with buttercream frosting.
d. Customer cannot get the same size d.Store when completely cooled.
10. Which of the following below is not under the examples of 20. The following are the basic steps in baking except:
shortening? a. Read the recipe carefully
a. lard c. yeast b. Check all the necessary ingredients
b. margarine d. butter c. Prepare all the utensils needed
d. Always open the oven while baking
11. Which of the following mixing method you will use for the
preparation of shortened type cakes?
a. Creaming method
b. Two-Stage method
c. Flour batter method
d. Angel food cake method
Directions: Write TRUE if the statement correct, and FALSE if
the statement is wrong. Use the back portion of your answer
sheet to write your answer.

_____1. If the cake will exposed to warm temperature, do

not choose a filling that will melt.
Bake
_____2. Chiffon is the method used for only a few
the
specialty cakes, produces a fine-textured cake and
include the use of emulsified shortening or butter.
world
_____3. When baking, if the result: the crust is too dark,
a
the reasons are too much sugar and oven is too hot.
better
_____4. Consider the flavor of the cake and be sure that the
filling will complement the cake’s flavor.
Place
_____5. When keeping cakes fresh and flavorful, store cake
when it is still hot.

_____6. Measure the ingredients using correct utensils

according to the amounts required in the recipe.

_____7. To keep your cake fresh, keep under cover the

frosting can be totally absorbed by the cake when
kept in an airtight container. Prepare by:

_____8. Cool the baked products. For butter cakes, put the
pan on the oven and leave to cool for ten minutes. RHAIHAN BARAHAMA
Afterwards, invert pan to remove the cake and cool Student Teacher
it completely. For sponge and chiffon cakes, invert
pans at once in wire racks.

_____9. When presenting and composing your plate,

consider the plate as if it were a blank canvass or
as if you were composing the frame for
photograph. Noted by:

LIEZEL A. SUMAGAYSAY
_____10.Mix the batter or dough when filling pans, make TLE COORDINATOR
sure you don’t overfill. Fill about 2/3 full to give an CRITIC TEACHER
allowance for the rising.