A. MULTIPLE CHOICE.

1. What basic ingredient in baking helps in attaining baked products tenderness?

A. leavening

B. liquid

C. shortening

D. sugar

2. Which refers to heating the oven to attain the required baking temperature

before baking?

A. baking

B. broiling

C. pre-heating

D. proofing

3. What type of cake contains a high percentage of fat or shortening?

A. butter type cake

B. chiffon

C. foam type cake

D. unshortened cake

4. Which is a combination of shortened cake and foam type cake?

A. butter type cake

B. chiffon

C. foam type cake

D. unshortened cake

5. Which is also known as unshortened cake which contains less than 5% fats?

A. butter type cake

B. chiffon

C. foam type cake

D. shortened cake

6. Which is a coating that makes food shiny or glossy?

A. custard
B. ganache

C. glaze

D. syrup

7. It is an icing, made of butter and/or shortening and blended with confectioner’s

sugar or sugar syrup.

A. butter cream

B. custard

C. ganache

D. syrup

8. It is a rich cream mixture made out of chocolate and heavy cream.

A. butter cream

B. custard

C. ganache

D. syrup

9. What edible mixture is used to fill pastries, sandwiches, or cakes?

A. butter cream

B. custard

C. ganache

D. syrup

10. What type of icing is made out of boiled sugar syrup that is agitated so that it

would crystallize into a mass of extremely small white crystals?

A. butter cream

B. custard

C. filling

D. fondant

11. 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

12. It refers to dry-heat cooking that is usually done in an oven.

A. baking

B. broiling

C. grilling

D. stewing

13. Which is fine white flour made from soft wheat which contains 7-9% protein?

A. all-purpose flour

B. bread flour

C. cake flour

D. pastry flour

14. Which is a light cake made of meringue and flour?

A. angel food cake

B. butter cake

C. chiffon cake

D. sponge cake

15. Which refers to getting the right number of servings from a recipe and serving

the right amount?

A. mark-up

B. portion control

C. weight

D. yield

16. Which refers to method of dividing cake into uniform pieces before serving?

A. counting

B. cutting

C. measuring

D. weighing

17. What method of portioning is done with the use of food scale?

A. counting
B. cutting

C. measuring

D. weighing

18. Which is a sweet soluble organic compound that belongs to the carbohydrate

group of food?

A. flour

B. milk

C. shortening

D. sugar

19. Which is a very fine sugar which dissolves faster and is perfect for making

meringue?

A. caster sugar

B. confectioner’s sugar

C. granulated sugar

D. white sugar

20. What granulated sugar is pulverized into powder to prevent caking?

A. caster sugar

B. confectioner’s sugar

C. granulated sugar

D. white sugar

B. MATCHING TYPE

Match the definition in column A with the terms in column B. Write your answer in

your answer sheet.

AB

A. It also called the conventional

method and the standard method

for mixing high-fat cakes.

1. Sponge Method
B. A type of cake which contain high

percentage off at or shortening.

C. A butter containing flour, egg yolks,

vegetable oil, and water is folded into

the whites.

D. Butter is creamed with sugar until the

mixture is light then; whipped egg

whites are folded into the butter.

E. All in one step. It is adding the liquid

ingredients to the bowl first.

2. One-Stage Method

3.Creaming Method

4. Chiffon Method

5. High-fat or Shortened

Cakes

Read Lesson Information closely then find out how much