BACCUIT NATIONAL HIGH SCHOOL

THIRD QUARTER EXAMINATION

BREAD AND PASTRY PRODUCTION 10
Parents Signature:_________

Name:_____________________________Grade/Section:______________Date:____________
DIRECTION: Read the statement carefully then choose the letter of the best answer from the given options.
Write your answer on the blank provided.
For 1-5 Inside the box are ingredients in baking. How do you measure the following ingredients?
Find your answers inside the box.
a. Liquid Ingredients b. Solid fats

c. flour d. flour

e. white sugar

_____1. Fill the measuring cup with the shortening while pressing until it is full. Level the fat with the
spatula or the edge of knife.
_____2. Sift to remove lumps and scoop it to fit the measuring cup until it overflows. Do not shake the
measuring cup but level it with a spatula or the edge of a knife.
_____3. Sifting is not necessary unless it is lumpy. Fill the measuring cup or scoop until it overflows. Do
not shake the measuring cup level it with spatula or the edge of a knife.
_____4. Remove the lumps by stirring. Dip the measuring spoon then level it off with spatula.
_____5. Your younger sister wanted to bake an egg pie. Help her prepare the oven. What will she do first
before putting the egg pie inside the oven?
a. Pre-heat the oven over 400 degree Celsius.
b. Pre-heat the oven over 500 degree Celsius
c. Pre-heat the oven over 600degree Celsius
d. Pre-heat the oven over 150 degree Celsius
_____6. Nephiah is learning how to bake cupcake, help her to choose the temperature needed to produce
a good cupcake.
a. 177-190 ◦C b. 130-140◦C c.100-120◦C d.90-100◦C
_____7. Hillary has complete ingredients of Angel Food & Sponge. But she has meeting to attend on
Saturday afternoon. Her vacant is only in the morning. Do you think that she can bake 2 angel
food and sponge cake in the morning? How many minutes needed to bake an angel food
and sponge?
a. 15-25 minutes b. 20-35 minutes c. 45-60 minutes d. 50-60 minutes
_____8.Juliana bake a pizza pie but then because she is playing in her cell phone the crust of the cake
becomes thick, hard, and dark in color, this means that the baking temperature
is_________________.
a. high b. medium c. low d. none of the list
_____9.Vince wanted volume in making a cake, help him to use the ______________method to attain his
goal.
a. creaming b. beating c. stirring d. blending
_____10.Gelic wanted to use the Icing and _______________ because they are similar in characteristics
except that the former is thinner than the latter.
a. frosting b. glazing c. fillings d. spreads
_____11. Nigel needs to apply icing, frosting and butter in his cake, In order to do his job well what tool
he is going to use?
a. icing spatula b. rubber scraper c. pastry brush d, mixer
_____12. Diane wanted to be accurate in measuring her ingredients especially the dry and liquid. She
doesn’t have enough money to buy tools. What tool can you recommend to her that he can use
to measure both the liquid and solid ingredients?
a. mixing bowl b. liquid measuring cup c. measuring cups d. weighing scale
_____13. This morning Lydia wanted to bake a cake, but her problem was there is no power of
electricity. What tool do we need to use to blend ingredients without using any power from
electricity?
a. rotary egg beater b. wire whisk c. electric mixer d. mixing bowl
______14.How many hours do we need to cool Angel food cakes, pound cakes, sponge cakes and other
light and fluffy cakes can cool in the refrigerator?
a. 1-2 hours b. 3-4 hours c. 5-6 hours d. 7-8 hours
_____15. This method may not be the best choice for a cheesecake, as quick changes of temperature can
upset the structure of the cake, causing cracks. For rich, creamy cakes that are served chilled, this
method may take you up to 4 hours.
a. Chilling b. cooling c. refrigerating d. packing
_____16. If you are working with cheesecake, run a butter knife along the edge of the cake and the pan
while the cake is still warm, this will prevent the cake from _______________.
a. cracked edges c. dark cake
b. stiff cake d. sticking to the pan later

17-21. Identify what is being described by the sentences below.

A. Custard Cake B. Fruit C. Frosting D. Jelly E. Whipped Cream

F.Glazes and Syrups

_____17.An icing made of butter and /or shortening blended with confectioner’s sugar or sugar syrup,
other ingredients may also added.
_____18. Shiny coating such as syrup , applied to food: to make a food shiny or glossy by coating it
with a glaze or by browning it under a broiled or in a hot oven.
_____19. Rich cream made of chocolate and heavy cream.
_____20. Edible mixture used to fill pastries, sandwiches and or cakes.
_____21. Provide a light fluffy filling with delicate flavor.
22-31 Select the icing that best describes to finish your products including tools to be use
A. Butter Cream
B. Whipped Cream
C. Royal Icing
D. Cream Cheese Frosting
E. Meringue
F. Fondant
G. Chocolate Ganache
H. Cake card board
I. Turn table
J. Cake decorating knife or spatula

_____22. This is made of sifted powdered sugar, milk and superior butter.
_____23. It is made by using cold heavy whipping cream and sugar.
_____24. This type of icing dries into a hard outer shell. It is also one of the easiest to dye with edible
coloring.
_____25. It is made with part butter cream frosting and a good quality cream cheese.
_____26. The basic ingredients for this frosting are egg whites, cold water and granulated sugar and
are one of the most common types of cake icing.
_____27. This is a popular heavy frosting among celebration cakes because it is easy to sculpt and
work out.
_____28.This is probably the easiest cake icing to make .
_____29. This comes in different sizes. If you don’t have cake boards, a kitchen plate would be fine.
_____30. It is used to move cake easily in making frosting and decorating.
_____31. This are round tipped blunt knives that are essential for moving icing around and smooth edges.
______32. Jennifer wanted to finish her cake as fast as she could because she has another appointment
to make. What kind of frosting you are going to recommend to her and why?
a. Ganache because it’s the easiest cake icing to make.
b. Ganache because it’s the popular heavy frosting.
c. Ganache because it dries out into hard shell.
d. Ganache because you will used cold heavy cream.
_____33. Sweet arranged in between layers of cake or on top of it are ________________.
a. fillings b. desserts c. icings d. spread
_____34. A splash of color can bring your desserts to life. What tips on how to plate and present cakes
is this?
a. Combine textures
b. Compose your plate.
c. consider the vessel.
d. Be creative with color.
_____35. If you want to add excitement to the visual appeal of cake , what will you do with your cake?
a. Combine textures
b. Compose your plate.
c. consider the vessel.
d. Be creative with color.
_____36. What would fill the space in an interesting way? Consider the plate as if were a blank
canvass. What do you think you would consider?
a. Combine textures
b. Compose your plate.
c. consider the vessel.
d. Be creative with color
______37. What do you think you need to consider in your designs and serving sizes to your
presentation?
a. Garnish with care.
b. Be consistent
c. Let it be dramatic.
d. Don’t make it too wobbly.
______38. It is important to pair cake with a cool slice of ice cream. But you need a plate that is slightly
chilled for this tip. What do you think it would be?
a. Consider the vessel.
b. Contrast temperature.
c. Let it be dramatic.
d. Don’t make it too tall or wobbly.
______39.Meringue style frosting was the favorite of your youngest sister. She wants you to use that
frosting in her cake. In order not to waste time and money, how long do you store such kind of
frosting?
a. 2 months b. 5 months c. several hours d. 1 month

40-43 Give the characteristics of the following baked products. Choose your answer below.
A. Too dark
B. Crumbly
C. Soggy
D. Burst or Cracked
E. Uneven shape

_____40. Under baked

_____41. Too much flour or flour too strong
_____42. Batter spread unevenly: uneven heat
_____43. Too much sugar oven too hot.
_____44. This is a wooden rotating device when a newly baked cake stands to be decorated with icing
or frosting is called a cake___________.
a. pedestal b. stand c. turntable d. cooling rack
_____45. It is an enclosed compartment used for baking.
a. cooler b. oven c. thermometer d. refrigerator
______46 This is a wooden rotating device when a newly baked cake stands to be decorated with icing
or frosting is called a cake___________.
a. pedestal b. stand c. turntable d. cooling rack
______47. It is an enclosed compartment used for baking.
a. cooler b. oven c. thermometer d. refrigerator
48-51 Select the correct terms used in preparing cakes.
a. sponge method b. one-stage method c. creaming method d. chiffon method
e. high-fat or shortened Cakes.
_____48. It is also conventional method and the standards method for mixing high –fat cakes.
_____49. A type of cake which contains high percentage off fat or shortening.
_____50. A butter containing flour, egg yolks, vegetable oil, and water, is folded into the whites.
_____51. Butter is creamed with sugar until the mixture is light then, whipped egg whites are folded into
the butter.
_____52.To assure the well distribution of heat inside the oven, it is a must to __________.the oven
before baking cake.
a. pre-heat b. underheat c. overheat d. turn it off.
53. -54 Write True if the statement is correct and False if it is not correct.
____53. If your cake is unfrosted and –un cut cake, you need to wrap these tightly in plastic, top sides and
bottoms.
____54. For frosted cakes, chill the cake covered for 24 hours to harden the icing.
____55. You want to surprise your grandmother a birthday cake. So you prepare sponge cake. Listed
below are the outer characteristics of sponge cake except one.
a. Shape is uniform, free from cracks.
b. Size is very light weight in proportion size.
c. Color is golden brown.
d. Texture is tender.
_____56. Too avoid loss of moisture in cut cake you need to cover the sliced edges with more
a. Butter b. Ganache b. frosting c. sugar
_____57. Cakes frosted and unfrosted , cut and uncut , are perfectly fine in ______________ for several
days.
a. Refrigerator b. room temperature c. freezing point d. box
_____58. Oil based cakes tend to keep
a. A day or two b. 3-4 days c. 5-6 days d. 7-8 days
_____59. You have made ganache for your cake more than enough for the cake you have bake. In order
not the waste the left over ganache, how long it will take before it will stale?
a. 2 days b. 3 days c. 4 days d. 7 days
_____60..Meringue style frosting was the favorite of your youngest sister. She wants you to use that
frosting in her cake. In order not to waste time and money, how long do you store such kind of
frosting?
a. 2 months b. 5 months c. several hours d. 1 month