GENERAL ACADEMIC STRAND

BREAD AND PASTRY PRODUCTION

SECOND GRADING EXAMINATION
S.Y.2019-2020
TABLE OF SPECIFICATION
Total No. of Items: 40 Total teaching time for quarter 60 (3 HOURS A DAY) (20 DAYS)
CODE Competencies No. of
Days
No.
Of
% Cognitive Domain
R U Ap An E C
Item
Item Placement
s
LESSON 1: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)
TLE_HEB LO 1. Prepare sponge and cakes 3 7 15 2 1 1 1 1 1
P9-12TC-
IIIa-f-7
TLE_HEB LO 2. Prepare and use fillings 3 7 15 2 1 1 1 1 1
P9-12TC-
IIIg-8
TLE_HEB LO 3. Decorate cakes 5 12 25 4 2 2 2 1 1
P9-12TC-
IIIh-i-9
TLE_HEB LO 4. Present cakes 3 7 15 2 1 1 1 1 1
P9-12TC-
IIIj-10
TLE_HEB LO 5. Store cakes 3 7 15 2 1
P9-12TC- 5.1. Store cakes in accordance with establishment’s standards
IIIj-11 and procedures
5.2. Identify storage methods in accordance with product
specifications and established standards and procedures
LESSON 1: PREPARE AND DISPLAY PETITS FOURS (PF)

TLE_HEB Bake and decorate a selection of small choux paste shapes in 1 2 5 1 1 1 1

P9-12PF- accordance with established standards and procedures
IVc-d-13
TLE_HEB 5.1. Select and prepare appropriate receptacles for petits fours 2 5 10 1 1 1
P9-12PF- 5.2. Display petits fours creatively to enhance customer appeal
IVi-16
TOTAL 20 40 100
%

Prepared by: Checked by:

KATHERINE D. BALINTAN CLAIRE D. ALINDEG

Teacher I Teacher III
 Republic of the Philippines
Department of Education
Cordillera Administrative Region
Schools Division of Benguet
Mankayan District

GENERAL ACADEMIC STRAND

BREAD AND PASTRY PRODUCTION
FIRST GRADING EXAMINATION
S.Y.2019-2020

Name_____________________________________________ Date_______________________

GENERAL INSTRUCTION:
1. The exam contains 40 multiple choice questions.
2. Encircle the letter of the correct answer.
3. Work independently and review your answers before submitting your paper.
4. Use ball pen only.
1. What mixing methods is used if the recipe say to cream the sugar and fat?
a. standard
b. biscuit
c. one-bowl
d. muffin
2.What is the correct method to check the cake doneness?
a. When the center of the cake is pressed it does not spring back.
b. insert a toothpick or cake tester
c. insert a spoon
d. Top sinks in the middle
3. The teacher says, “create a small oven”. What does she mean?
a. make a Petit Fours
b. make a dessert
c. make a tart
d. make a cake
4. Lira baked a layer cake and it has a hump in the center. What should Lira do the next time she
bake?
a. lessen cooking time
b. extend cooking time
c. add oven temperature
d. Lower the oven temperature 25 degrees
5. The difference between chiffon and sponge cakes is, chiffon has oil. Why do we say that pound
cakes are different from other shortened cakes?
a. because it has no chemical leavener
b. because it contains butter
c. because it contains eggs
d. because it contains flour
6. What should be the right technique in measuring your ingredients in order for you not to forget any
of the ingredients of a certain recipe?
a. measure all the ingredients properly
b. label all the ingredients
c. do your mise-en-place
d. follow the procedure of the recipe
7. What ingredient can make a meringue rise?
a. sugar
b. egg whites
c. cream of tartar
d. the process of mixing
8. What does corn starch do in a recipe?
a. add sweetness
b. thickens sauce
c. adds flavor
d. prolong the life of the sauce
9. What type of icing is made out of egg whites, cold water and sugar?
a. Butter cream
b. Whipped cream
c. Royal icing
d. Merengue
10. Why do recipes call for unsalted butter?
a. To add salt in the recipe
b. because it is usually fresher
c. because it has fewer calories
d. To control the amount of salt in the recipe
11. The filling she puts into the center of the cake is coming out, What is the BEST way of controlling
this filling from coming out?
a. Do not put a filling
b. Control the fillings you are going to put.
c. Create a dam or circle of icing just inside the edge of the cake.
d. Put fruits in the middle of the cake.
12. What are some of the factors that cause a frosting or an icing to melt?
a. syrup did not meet the correct temperature before mixing into the meringue
b. the butter is mixed with milk and powdered sugar
c. the whip cream is chilled before mixing
d. butter has been exposed into the air for too long
13. When is the best time for you to cook your boiled icing?
a. before baking your cake
b. 10 minutes after baking
c. if the bread is already cool
d. during the preparation of cake
14. How would you create a beautiful cake?
a. prepare, bake, decorate, think
b. think, prepare, bake decorate
c. bake, think, prepare, decorate
d. think, decorate, bake, prepare
15. What tools are made of metal and plastic tubes attached at the tip of the pastry bag to achieve the
desired design when piping out icing?
a. decoration tip
b.leaf tip
c. flower nail
d. piping tip
16.Which tool is made of made of soft, flexible nylon or unbleached hog bristles. It is used for
greasing pans, washes, and brushing of cake crumbs.
a. pastry blender
b. pastry brush
c. rubber scraper
d. spatula
17. Joshua used salt instead of cream of tartar in his meringue. What did he practice?
a. substitution
b. invention
c. creativeness
d. resourcefulness
18. What coating is applied to food to make it shiny or glossy?
a. custard
b. ganache
c. syrup
d. glaze
19. A pedestal with, rotating top, used for holding cakes while they are being decorated. What tool is
this?
a. rotating table
b. cake pedestal
c. turntable
d. turner
20. Why do we need to sprinkle flour into the pan before putting our batter?
a. prevent the food from sticking into the pan
b. add moisture into the cake
c. Soften the cake
d. makes the cake tender
21. What can you do if you are making a frosting and run out of powdered sugar?
a. make a glaze
b. add 1 cup sugar and 1 tablespoon corn starch and blend
c. add 1 cup sugar and 2 tablespoon corn starch and blend
d. borrow from your neighbor
22. What should you do before applying the frosting into your cake?
a. brush of crumbs
b. whip the ingredients
c. measure the size of the cake
d. cut the lumps of the cake
23. What technique should you do to make spreading of the icing on the surface of the cake easier?
a. mixed using a rubber scraper
b. use a spatula
c. dip the spatula into the cold water, wipe with dry towel before applying the frosting
d. dip the spatula into the hot water, wipe with dry towel before applying the frosting
24. What is the result of unplanned cake decoration?
a. you can create an amazing output
b. the design is good according to your choice.
c. You might use ingredients not appropriate to the cake.
d. ingredients and utensils are available
25. In decorating cake we need icing tip, if you have a tip with a small rounded hole, when will you
use this? (choose the best one)
a. when you draw a flower stem
b. when you draw a flower petal
c. When you draw a leaves
d. When you draw weeds
26. To add decorations on your cake. Which of the following should you not use?
a. pebbles
b. edible plants
c. plastic toys
d. styro foam
27. Which of the following can help you finish decorating your cake?
a. plates
b. spoons
c. turn table
d. spatula
28. Which refers to getting the right number of serving from a recipe and serving the right amount?
a. mark-up
b. portion control
c. weight
d. yield
29. If tortes is a German word for various types of cakes specially layered cake, then ________ is
the French word for cakes.
a. Gateau
b. Genoise
c. Commis
d. Glaze
30. Which refers to a method of dividing cake into uniform pieces before serving?
a. counting
b. cutting
c. measuring
d. weighing
31. What oven temp can you use if you want a moist and flat top cake?
a. 200-250˚C
b. 100˚C
c. 150-180˚C
d. 110˚C
32. How much confectioners’ sugar do you need for a 1 cup of whip cream?
a. 1-2 cups
b. ½- 1 cup
c. 3/4
d. 1 1/2
33. Which of the following is usually used in decorating the plates during food presentation?
a. brown sugar
b. confectioners’ sugar
c. molasses
d. milk
34. What is the required size for petit fours?
a. 1”x1”
b. 1.5”x1.5”
c. 2”x2”
d. 1’x2”
35. Petit four is usually:
a. 3 bites
b. 4 bites
c.1-2 bites
d. 3-4 bites
36. The following are used in petit fours. Which is for Iced petit four?
a. fondant
b. fresh fruits
c. fresh flowers
d. meat
37. If you need to put glaze on your petit four, when should you make it?
a. before slicing the base
b. before baking the base
c. after putting your toppings
d. when you are ready to use it.
38. In cutting your base for your petit four, what should you do to enhance customer appeal?
a. use consistent shape
b. plan the decoration
c. avoid lumps and bumps
d. refrigerate first
39. How will you make a petit fours that has customer’s appeal?
a. decorate or embellish something like fruits
b. sprinkle the surface with flour to avoid sticking into the pan.
c. cover with a plastic container
d. mix different color of icing
40. Which of the following is not a kind of petit four base?
a. cake
b. short bread
c. pastry
d. chips

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God Bless and Congratulations!!
Do your best on your next journey!!

Prepared by: Checked by:

KATHERINE D. BALINTAN CLAIRE D. ALINDEG

Teacher I Teacher III

________________________________ ____________________________
Student Signature over Printed Name Parent Signature over Printed Name