6/18/2021 Q2 Written Work 4: Attempt review

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BAED-BPP2200-2026S /
Week 19: Prepare and Produce Bakery Products /
Q2 Written Work 4

Started on Friday, 18 June 2021, 10:58 PM

State Finished
Completed on Friday, 18 June 2021, 11:00 PM
Time taken 2 mins 21 secs
Grade 20.00 out of 20.00 (100%)

Question 1
Complete

Mark 1.00 out of 1.00

Direction: True or False.

Indigenous containers can be used for all baked products because they are inexpensive.

Select one:
True

False

Question 2
Complete

Mark 1.00 out of 1.00

Direction: Choose the best answer.

A wooden rotating device when a newly baked cake stands to be decorated with icing or frosting is called a cake ___________.

Select one:
a. Pedestal

b. Turntable

c. Stand

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6/18/2021 Q2 Written Work 4: Attempt review

Question 3
Complete

Mark 5.00 out of 5.00

Direction: Choose the best answer for each statement below.

In regards to Food Safety when serving hot desserts how long food is held in the _____________.
Danger zone

______________ will only require the customer to be supplied with the tools to consume the dessert.
A la carte

Place food on _____________ as you wish customer to see it.

Plate

Temperature at which desserts be served hot, ________________ and cold.

Room temperature

It should have a visual impact on _______ mind.

Customers

Question 4
Complete

Mark 1.00 out of 1.00

Direction: True or False.

The shelf life of petit fours depend on the cost of its ingredients.

Select one:
True

False

Question 5
Complete

Mark 1.00 out of 1.00

Direction: True or False.

Sauces and frostings can be topped on cakes or create designs around a cake or pie on the plate to relate a composition.

Select one:
True

False

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Question 6
Complete

Mark 1.00 out of 1.00

Direction: Choose the best answer.

The type of icing consisting of sugar, water, corn syrup, and butter and cooked in a double boiler is called _____________.

Select one:
a. Flat

b. Cream

c. Combination

Question 7
Complete

Mark 1.00 out of 1.00

Direction: Choose the best answer.

Sweets arranged in between layers of cake or on top of it are ______________.

Select one:
a. Icings

b. Desserts

c. Fillings

Question 8
Complete

Mark 1.00 out of 1.00

Direction: True or False.

Aesthetic display of petit fours is an important aspect in food business.

Select one:
True

False

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6/18/2021 Q2 Written Work 4: Attempt review

Question 9
Complete

Mark 1.00 out of 1.00

Direction: Choose the best answer.

The type of icing consisting of shortening, cconfectioners' sugar, milk powder, egg, water flavoring, and stabilizer is ______________ type icing.

Select one:
a. Cream

b. Flat

c. Combination

Question 10
Complete

Mark 1.00 out of 1.00

Direction: Choose the best answer.

If volume is the goal in making a cake, then use the ____________ technique.

Select one:
a. Stirring

b. Beating

c. Creaming

Question 11
Complete

Mark 1.00 out of 1.00

Direction: True or False.

Tongs are used to lift breads; cake or pie servers are used to transfer slices easily and neatly to a serving plate.

Select one:
True

False

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Question 12
Complete

Mark 5.00 out of 5.00

Direction: Choose the best answer for each statement below.

If
there are 100 desserts then 150 ___________ pieces need to be produced.
Garnish

___________ of
dessert is very important, first impression always an advantage.
Presentation

_______________ is
the only way to try and meet the requirements of the customer.
Averaging

Determine
amount required for service period guest, ______________, Average
of past usage.
Keep records

_____________ can now keep records down to the minutes details.

Computers

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