Sample Test Paper

Gregorio Ocampo Bercasio Memorial High School

Cagliliog, Tinambac, Camarines, Sur

4th grading examination

Bread and Pastry Production

Name: ____________________________________________ Score: ________________

“The greatest wealth is to live content with little” – Plato

GENERAL INSTRUCTION
 Read the instruction carefully. (Intindihin mo naman siya huwag puro ikaw dapat ang
intindihin)
 Do not cheat. Naranasan mo na ang maloko, ANG SAKIT DI BA? All caps yan para
maramdaman mo.
 Relax lang. Exam lang to. Mas malaki ang chance na pumasa ka dito kesa pumasa sa
puso ng crush mo.

Test I. Multiple Choice.

Direction: read the question carefully and choose the letter of the correct answer. Write your
answer before each number. (piliin mo yung karapat dapat alam mo nan gang mali ipipilit mo
parin.)

1. What is the most efficient shape to cut your petit four glace?

a. triangle c. circle
b. square d. heart

2. What filling needs to be chilled to be able to be cut?

a. cocoa powder c. cake flour

b. butter cream d. cheese

3. Petit four sec means?

a. dry c. cold
b. ice d. salt

4. Normal assembly what is needed?

I. sponge sheets that can be approximately 5mm thick, 3 or 4, depending on the thickness
II. When assembled the combined height will be approximately 3cm high (1.25 inches)
III. Lay 1 sponge sheet on a sheet of baking paper

a. II only b. II, I, III c. I, II, d. I only

5. The biggest shape that these petit fours are cut into a square why?

I. Less waste
II. A lot of product can be lost when a square is used.
III. easy to be cut.

b. II only b. II, I, III c. I, II, d. I only

6. Most people will eat food at temperature of approximately ____°C.?

a. 45 c. 44
b. 43 d. 41

7. Hot food must be held at an internal temperature above ____°C to be considered safe?.

a. 57 c. 59
b. 58 d. 60

8 Cream based desserts that are held in suspension with gelatine need to be chilled below __°C
to be stable?

a. 4 c. 2
b. 3 d. 1

9. Food is placed on plate in specific positions, which is to face the customer?

a. Positioning of Food c. plate selection

b. Garnishes d. Colour

10. This is nearly always appreciated by customers, particularly if the ingredients have been
sensitively handled. What Basic presentation should be applied?

a. Positioning of Food c. Plate selection

b. Freshness in foods d. Colour

11. The chef who used imaginatively can produce effective results. However, this must never be
at the expense of flavour, texture or balance. What Basic presentation should be applied?

a. Garnishes c. Plate selection

b. Freshness in foods d. Colour

12. All of this is basic presentation principles? EXCEPT

a. Garnishes c. Plate selection

b. Freshness in foods d. cold dessert

13. Why do you decorate petit four glace?

a. Add eye appeal

b. New product availability
c. Increased customer awareness and expectations
d. All of the above

14. What preparation do you need to do before applying glaze to petit four?

a. Carefully remove the pan and place a second cooling rack on top of the cake
b. Turn the cake so that it is right side up. Let the cake layers cool before frosting
c. Run the tip of spatula around the sides of the cake to loosen
d. Petit four need to be dry and have smooth sharp edge

15. What types of decoration are best for petit four sec?

a. Big c. low content water

b. Small and simple d. more sugar

16. Petit four bases can be made from any edible product. Normal product used is: EXCEPT
a. Sponge c. chocolate
b. Shortbread d. Choco chiffon

17. What can glaze be added to petit four sec?

a. before baking c. before or after baking.

b. after baking d. All of the above

18. How do you maintain ‘freshness in your petit fours?

a. produce them as needed c. store to the freezer

b. store to the hot temperature d. None of these

19. What temperature does the boiled sugar begin to turn golden in colour?

a. 160℃ c. 162℃

b. 161℃ d. 163℃

20. What is the best environment to store petit four?

a. hot and cold c. cold

b. hot d. cool, dry, low humidity

21. What are the 2 main ingredients in marzipan?

a. almond and sugar c. flour and sugar

b. milk and sugar d. cocoa powder and sugar

22. What is most important when working with marzipan?

a. working space c. hygiene and cleanliness

b. facilities d. beauty and cute

23. What is the best way to display petit four?

I. With a spatula, push the icing to the edges.

II. Thought given to repetition or alternation of shape
III. Neat uncluttered clean and tidy

a. III, II, I b. III, I, II c. I, II, III d. II, III

24. What condition should be before it is dipped into hot caramel?

a. product needs to be hot

b. product needs to be clean and intact with no broken surface
c. product needs to be hot and cold
d. all of these

TEST II. Identification

Direction: Choose your answer from the box and write only the letter of your answer in the
space before the number. (Okay lang kung bagsak ka sa kanya, ang mahalaga, sa test II
pasado ka)

a. sponge c. Marzipan e. Pastry

b. Cake d. Shortbread f. Chocolate

g. Almond
h. Shortbread
 _____25. A mixture of flour, fat and sugar, enriched with egg and has a ‘short’ eating
quality

_____26. Can be baked in shallow trays of depths of 1-2cm, topped with soft topping
then cut to shape desired similar sheets.

_____27. Thin sheets and they are layered’ together with flavoured filling that will act as
an adhesive to hold the sheets together.

_____28. This base has been melted and ‘tempered’ then spread thinly onto parchment
paper and allowed to set.

_____29. A savoury pastry lie puff pastry can make a suitable base for petit fours when a sweet
filling is used.

_____30. The fruit can be used as base for petit fours.

TEST III. Matching Type

Direction: Match column A with column B. Write only the letter of the correct answer on the
blank provided.
(Okay lang kahit hindi kayo match ng crush mo ang mahalaga namatch mo to!)

Column A Column B

__________31. Filling or coating made from a. Cocoa

heavy cream and butter. powder
b. Carameliz
__________32. A white or yellowish fat ation
found in natural chocolate. c. Batter
d. Carameliz
__________33. A semiliquid mixture
ation
containing flour or other starch, used for
e. Custard
the production of such products as cakes f. coulis
and breads and for coating products to be g. Batter
deep-fried. h. Biscuit
i. Ganache
__________34. The browning of sugars
j. Meringue
caused by heat.

__________35. A liquid that is thickened or

set by the coagulation of egg protein.

__________36. The trade of making

pastries as well as a shop where pastries
are sold
TEST V. CLOZE TEST (37-50)

Direction: Complete the following statement, the procedure of choux pastry.

(Mabuti pa ang date mo, lagi mo naalala ito kaya naalala mo pa?)

Place the water,37 ___________butter, and salt in a heavy saucepan. Bring to a 38

_____________. When the butter is completely melted, remove from the heat and add the
39_____________all at once. Mix rapidly with a 40_____________ until fully combined. Place
the mixture on the stove on low heat, and dry mixing for about 41 _______to 42 _______
minutes. The dough should be soft and shouldn’t be 43__________. Transfer to a bowl and
spread to cool. Let the dough cook for least 44 ______minutes. Add the 45 ________one at the
time mixing thoroughly after each one is added. The dough should be 46______, shiny and as
thick and as heavy as mayonnaise. Preheat oven 47_______F (190 C). cover a large cookie
sheet with parchment paper. Fill a pastry bag with the dough. Using a pastry bag filled with the
dough or a 48_______, make small 49 ______ about 50______(2-3cm) size. Brush the top with
the egg wash.

Prepared By:
Wella Mae P. Narito