FINAL EXAMINATION

Grade 12
BREAD AND PASTRY PRODUCTION

Name: _____________________________________ Yr. & Sec: ________Date: _______ Score:______

I. MULTIPLE CHOICE. Choose the letter which corresponds to the best answer. Write the letter of your choice on the space provided
for.
_______ 1. What type of cake contains a high percentage of fat or shortening?
A. Chiffon C. Foam Type Cake
B. Butter Type Cake D. Unshortened Cake
_______ 2. What is the required temperature in baking cakes?
A. 180-200F B. 200-250F C. 250-300F D. 300-350F
_______ 3. What is the purpose of the creaming method?
A. Create a thicker, more solid final product
B. Dissolve sugar completely so the texture is smooth
C. Make a creamy base for dry ingredients to adhere
D. Create air bubbles to produce lightness in the final texture
_______ 4. What is the correct method to check for cake doneness?
A. Insert a spoon
B. Top sinks in the middle
C. Insert a toothpick or cake tester
D. When the center of the cake is pressed it does not spring back
_______ 5. What kitchen implement is preferred when applying a creamy icing mixture to a cake to either completely cover it or to fill
between layers?
A. Fork B. Spade C. Spatula D. Spoon
_______ 6. How much time (minutes) needed to preheat an oven?
A. 10 B. 15 C. 18 D. 20
_______ 7. What type of icing is made out of boiled sugar that is agitated so that it would crystallize into amass of extremely small
white crystals?
A. Butter Cream B. Custard C. Filling D. Fondant
_______ 8. Ganache can be in a form of a glaze icing, sauce or a filling for pastries. It is made by heating cream and then mixing it with
what other ingredient?
A. Butter B. Chocolate C. Fruit D. Sugar
_______ 9. Marzipan is a confection that maybe rolled into sheets and coated for icing cakes, particularly fruit cakes in England. What
type of nuts are ground down that is the main constituent used in marzipan?
A. Almonds B. Cashew C. Pecans D. Walnuts
_______ 10. What type of petit fours is decorated or covered with fondant icing?
A. Fresh Petit Four C. Marzipan
B. Iced Petit Four D. Petit Four
_______ 11. Which petit four filling enhances flavor, adds moisture, and binds the product?
A. Butter B. Ganache C. Jams D. Meringue
_______ 12. Which mixture of chocolate and cream is used as filling for iced petit four?
A. Butter B. Ganache C. Jams D. Meringue
_______ 13. What dessert component is the actual dessert itself?
A. Crunch B. Garnish C. Main Item D. Sauce
_______ 14. Which are added components of dessert that are essential for soft desserts like custard and ice cream?
A. Crunch B. Garnish C. Main Item D. Sauce
_______ 15. Which is a final dessert component of plated dessert?
A. Crunch B. Garnish C. Main Item D. Sauce
_______ 16. Which of the following is NOT a function of salt in food?
A. Preservative C. Flavor Enhancer
B. Control Agent D. Increase Volume
_______ 17. Custard filling can be stored in the refrigerator for up to how many days?
A. 3 days B. 4 days C. 5 days D. 6 days
_______ 18. Dianne bakes cheese bread, forming a fairly firm, porous structure. What gives structure to the cheese bread?
A. Albumen B. Casein C. Gluten D. Whey
_______ 19. Where is the BEST storage for petit four?
A. Cabinet B. Chiller C. Freezer D. Refrigerator
_______ 20. How should you portion products in making petit four?
A. It should be 1 to 2 bites C. It should be 4 to 5 bites
B. It should be 1 to 3 bites D. It should be 6 to 7 bites
_______ 21. What pastry product refers to miniature bite-sized confections coated with icing?
A. Fresh Petit Four C. Marzipan
B. Iced Petit Four D. Petit Four
_______ 22. What are the sanitary practices to be considered when storing desserts?
A. Keep the food in an open area
B. Wash utensils and equipment thoroughly
C. Safeguard the food during distribution and service only
D. Handle the food properly to prevent spoilage and contamination
_______ 23. What are the four components of plated dessert?
A. Garnish, Main Item, Plated Dessert, and Venue’s Theme
B. Crunch Component, Dessert Sauces,, Garnish and Main Item
C. Crunch Component, Dessert Sauces, Main Item, Plated Dessert
D. Dessert Sauces, Garnish, Main Item, Plated Dessert and Venue’s Theme
_______ 24. It is important to remember KIS when it comes to garnishing and plating. What does KIS stand for?
A. Keep it Saucy C. Keep it Super
B. Keep it Simple D. Keep it Succulent
_______ 25. It is recommended to use no more than how many colors when plating?
A. 1 B. 2 C. 3 D. 4
_______ 26. How should the hand holding the decorator or pastry bag in cake decoration?
A. Move the bag C. Applying varying force
B. Steady the bag D. Sustain even pressure
_______ 27. Sarah wants to make royal icing decorations for the cake she is decorating. What should Sarah do to ensure that royal
icing decorations are safe to eat?
A. Use meringue, pasteurized egg whites to make her icing
B. Use only organic eggs to make sure the eggs are steroid free
C. Beat eggs in a glass bowl to prevent fat from getting in her icing
D. Buy the eggs she will be using from the grocery store the day she decorates
_______ 28. If you need six pieces egg in preparing cakes, how do you open them?
A. Crack the egg using fork
B. Prepare greased mixing bowl
C. Prepare two bowls. 1st bowl is for egg white and 2nd bowl is for egg yolk
D. Prepare four bowls. 1st bowl is for the quality 2nd and 3rd is for the separation of egg white and yolk and 4th is the
spoiled egg
_______ 29. Baking chiffon cakes requires a baking temperature of 350F. What is its equivalent in Centigrade if your oven thermostat
was set in degree Celsius?
A. 176 C B. 186C C. 196C D. 206C
_______ 30. Chef Judy Ann is preparing petit fours for her cousin’s birthday party. She prepares well decorated and designed petit
fours. What should you do in presenting your products to entice the attention of visitors?
A. Make it simple
B. Use floral plates
C. Attractive presentation using four to five colors
D. Arrange it neatly to make it look more attactive
_______ 31. How will you plate a selection of petit fours to a guest?
A. By serving in a show plate
B. By serving in a dinner plate
C. By serving in a dessert plate
D. By serving in a bread and butter plate
_______ 32. A petit four base must be strong enough to hold the petit fours. Which base do you prefer to use in preparing your petit
fours?
A. Biscuits B. Cake C. Frosting D. Ice Cream
_______ 33. You have assigned to prepare, present and served dessert in your school principal. To make it more attractive and
appealing, what kind of plate would you used to present your finished product?
A. Bread and Butter B. Dinner Plate C. Fish Plate D. Show Plate
_______ 34. The students are cutting apples for their dessert presentation. They noticed that browning occurs at the cut surfaces of
apples. What should you do to the apple to avoid discoloration?
A. Remove the outer covering
B. Present immediately to avoid discoloration
C. Cover with newspaper then put inside the refrigerator
D. In a mixing bowl, put cold water with salt then soak the apple within 30 minutes
_______ 35. Why do you think desserts are served?
A. It gives entrée to the meal
B. Dessert balances out a meal
C. It can be an opportunity to be creative
D. It gives opportunity to taste different types of dessert
_______ 36. Which ingredients are creamed together in the creaming method?
A. Eggs and Fat C. Fat and Sugar
B. Flour and at D. Eggs and Water
_______ 37. Which of the following does NOT belong to the group?
A. Muffin B. Pie C. Popover D. Waffle
_______ 38. Which of the following statement is correct in decorating and designing petit four?
A. Decorating and designing petit fours is time consuming
B. Decorating and designing petit four makes your finished product messy
C. It is not important to design and decorate petit four because it will attract customers or buyers
D. It is important to design and decorate the petit fours to make them more attractive and appetizing
_______ 39. Which of the following statement is NOT correct in storing petit four?
A. To prolong the shelf life
B. Put them in separate containers before storing
C. They are kept in air tight containers to prevent sogging
D. Do not put petit fours in refrigerator because it stales easily
_______ 40. What do you think will happen when desserts are not properly stored?
A. To have a longer shelf life
B. Food spoilage and contamination
C. Store foods and ingredients properly
D. Safeguard the food during contribution and service
_______ 41. You have just baked a roll cake. Unfortunately, the cake did not rise properly and has a dense. What went wrong in the
process?
A. Not enough sugar was used
B. Not following correct procedure/steps
C. The chemical leavening agent wasn’t fresh
D. Improper mixing – the eggs were whipped either too much or nor enough
_______ 42. When decorating a cake with fondant, why should you first spread a thin layer of buttercream frosting on the cake?
A. To add moisture to the cake
B. To keep the fondant in place
C. To hold the other ingredients
D. To add an additional layer of flavor to the cake
_______ 43. You are responsible for preparing and producing petit fours for a 50th wedding anniversary function being held tomorrow.
What information do you need to find out when confirming food production requirements prior to commencing production?
A. Number of customers, arrival time and ingredients required for all menu items
B. Quantities to be produced, portion sizes, equipment and ingredients needed
C. Standard recipes to be used, number of booking for that service period and any specials of the day
D. Allocation of duties amongst the team, quantities required for each dish and production deadlines
_______ 44. You are selecting ingredients for the mini chocolate eclairs and lemon meringues. Ingredients include butter, sugar, eggs,
hazelnuts and lemons. What checks can you complete to ensure you select fresh, quality ingredients?
A. Check unit cost, storage temperature, type of packaging
B. Check expiry dates, appearance, smell and presence of impurities
C. Check number of portions per container or packet, quantity available and delivery date
D. Check how the ingredients smell and taste, and if they are showing signs of wilting or browning.
_______ 45. When planning the overall design of a plate, which of the following should not be considered?
A. Arrangement B. Color C. Cost D. Shapes and Height

For numbers 46 – 50.

Baking is a method of preparing food that used dry heat, normally in an oven. How would you arrange the procedures /
steps given below to come up with a quality product? Use A for the first step, B for second and so on.
_______ 46. Pre – heat the oven
_______47. Follow the specified baking time and temperature.
_______ 48. Make use of the type of pan specified in the recipe.
_______ 49. Measure ingredients accurately and observe correct hand and mixing techniques.
_______ 50. Study and follow the recipe accurately.