1.

food product made from cocoa beans, consumed as candy and used to make beverages and
to flavour or coat various confections and bakery products.
a) Chocolate
b) Sugar
c) Caramel
d) Flour

2. is made up of hundreds of alternating layers of fat and dough. As the name implies, will puff
up in the oven to produce a light flaky crisp type of product, it does not contain any
leavening agent or baking powder, but can rise up to eight times of its original size. The
pastry is suitable for sweet and savoury products, as it does not contain any sugar.

a) cakes
b) Puff Pastry
c) Bread
d) Cream Puff

3. It is a rotating circular platform stand onto which a cake may be placed to assist in icing and
in decoration.
a) Cake Circular Table
b) Cake Stand
c) Cake board
d) Cake turner

4. is a spoon used to measure an amount of an ingredient, either liquid or dry, when cooking.
Measuring spoons may be made of plastic, metal, and other materials. They are available in
many sizes, including the teaspoon and tablespoon.
a) Measuring Cups
b) Wooden Spoon
c) Measuring Spoon
d) Measure Spoon

5. is a dark liqueur made originally in Jamaica using Jamaican coffee beans. The main flavor
ingredients are coffee beans, jamaican rum, vanilla, and sugar, blended to an alcoholic
content of 26.5%. The historical fable of its origins dates it to the 1700's, and its a coffee-
flavor liquor
a) Rum
b) Tia Maria
c) Arabic bean
d) Liquor Coffee Bean

6. A decorating bag is usually made of nylon or plastic, it is used to contain icing and is paired
off with metal or plastic tip to create different figures
a) Cake decoration
b) Icing decorating
c) Icing bag and tip decor
d) Decorating bag and tips
7. Divided into 100 degrees, as the centigrade thermometer (first constructed by Celsius, 1701-
44), in which the freezing point is zero and boiling point is one hundred.
a) CentigradE
b) Thermometer
c) Cake tester
d) Fahrenheit

8. These are small metal cones that are used to shaped and produce various designs
when icing is pressed through them.
a) Decorating Tips
b) Icing Coupler
c) Icing Cones
d) Cake Bag

9. Dough-making process this is composed of two stages, first is made combining

water, flour, and yeast. Then the ________ is allowed to ferment. Afterwards, the
rest of the ingredients are added to it.
a) Dough Making process
b) Straight Process
c) Mixing Method
d) Sponge Process

10. Flour should be smooth, soft, and rich in starch with low gluten content. A part of
the flour can be replaced by cornflour. It should be well sieved with the flour and
baking powder (if used).

a) Egg
b) Cake flour
c) Flour
d) Cornstarch

11. Commonly square flat stainless steel tool with three sets of serrated edges, used for
making decorations in cake frosting. It is also called icing comb.

a) Spatula
b) Stainless Decor
c) Cake Decor
d) Cake Comb
12. is made in the leaves of the sugarcane plant through photosynthesis and stored as a
sweet juice in sugarcane stalks. Sugarcane is cut down and harvested then sent to a
factory. At the factory, cane juice is extracted, purified, filtered and crystalized

a) Salt
b) Sugar
c) Baking Powered
d) Baking Soda

13. Used to remove bits of food in side of the bowl, pans and electric mixers and to
gather or consolidate batter, dough and more.

a) Rubber Scraper
b) Spatula
c) Blend Scraper
d) Cake Comb

14. is mainly added to enhance the flavour and taste. It works stabilising on the gluten
structure and it increases the shelf life, as it suppresses bacteria activity. If the fat is
already salted, further addition is usually unnecessary.

a) Sugar
b) Flour
c) Salt
d) Unsalted Butter

15. A metal or cardboard foil coated disk on which cakes are served.

a) Turn table
b) Cake Board
c) Cake stand
d) Cake plate

16. The word __________ is of French origin and its literal meaning is ‘Cabbage-like.’
Visually,a cream puff has a cabbage-like appearance due to the typical rough surface
texture. Also known as ‘Cream Puff Pastry.

a) Cream Puff
b) Croissant
c) Choux Pastry
d) Bread
17. Its long, flexible blade used for spreading, it comes in different sizes, and it is used in
the application of icing, frosting cakes or filling It is used to remove muffins and
molded cookies from pans
a) Cake comb
b) Rubber Scraper
c) Steel Spatula
d) Knife

18. is the ingredient with the major influence on both flavour and consistency.
Shortbread can be made with margarine or butter, or a mixture of both. With regard
to consistency: Short pastry with a low fat content easily becomes doughy and
tough, as it has to have more milk or water to bind the flour. After baking it may
shrink and get hard quickly. Short pastry with too much fat, becomes very soft and
oily, making it difficult to work with. Soft, warm and oily fats are also unsuitable

a) Yeast
b) Lard
c) Butter
d) Fats

19. A metal plate on which buns, cakes, pastries and biscuits are baked. Generally they have
three upturned sides and an open end. The open end will facilitate cleaning.

a) Baking Sheet
b) Baking Pan
c) Cupcake pans
d) Rectangular Pan

20. Is a method off producing dough wherein all the ingredients are place in the mixer bowl

a) Fermentation Method
b) Straight dough process
c) Sponge Process
d) Yeast Process

21. A soft, completed cake mixture. A very soft fermented mixture as for crumpets.

a) Yeast
b) Lard
c) Batter
 d) Fats

22. To render bakery products suitable for human consumption and digestion by cooking in an
oven at correctly controlled temperatures.

a) Baked
b) Frying
c) Pastry
d) Baking

23. Butter cream or Vienna cream – this is an easy-to-use frosting that fills gaps and covers up
all sorts of unsightly cake bumps and dips! It produces a whipped cream style of appearance
and can be smoothed down or allowed to settle in peaks. Buttercream frosting is easy to
color and flavor, with typical flavors including chocolate, vanilla, lemon, coffee, and
strawberry.

a) Butter Cream or Vienna Cream

b) Fluffy Frosting
c) Sugar Paste
d) Royal Icing

24. Is used for different baking procedure for beating, stirring, and blending.

a) Hand Whisk
b) Steel Whisk
c) Mixing spatula
d) Electric Mixer

25. Custard made from eggs, milk, sugar and corn starch or flour and then enriched with butter
and flavoured with vanilla; most often used in fruit tarts and cream puffs.

a) Brioche
b) Cream Puff
c) Crème patisserie
d) Eclairs

26. contains fans that circulate the air and distribute the heat rapidly throughout the
interior. Strong forced air can distort the shape of the products made with batter
and soft dough

a) Convection Oven
b) Microwave Oven
c) Mechanical Oven
 d) Deck Ovens

27. A style cakes can use egg white foam, but are not fat-free, and some recipes call for
additional eggs or yolks inside the batter. Additional melted butter or a vegetable oil
is added to the mix for richness, and the leavening isn't solely relied upon by the egg
foams; they do contain chemical leavenings such as baking powder.

a) Sponge Method
b) Chiffon Method
c) Straight Method
d) Cake Method

28. Heavy brown syrup made from sugar cane.

a) Molasses
b) Sugar
c) Marshmallow
d) Cornsyrup

29. is a round pan with scalloped sides used for baking elegant and special cakes.

a) Bundt Pan
b) Springfrom Pan
c) Round Pan
d) Muffin Pan

30. Are the by product of a bird’s reproductive system, they different size and color, are
made up of protein which has ability to aid in combining fat and liquids
(emulsification)

a) Eggs
b) Rice
c) Flour
d) Sugar
1. A. Chocolate
2. B. Puff Pastry
3. D. Cake turner
4. Measuring Spoon
5. B. Tia Maria
6. D. Decorating bag and tips
7. A. Centigrade
8. A. Decorating Tips
9. D. Sponge Process
10. C. Flour
11. D. Cake Comb
12. B. Sugar
13. A. Rubber Scraper
14. C. Salt
15. B. Cake Board
16. A. Choux Pastry
17. C. Steel Spatula
18. D. Fats
19. A. Baking Sheet
20. B. Straight dough process
21. C. Batter
22. D. Baking
23. A. Butter Cream or Vienna Cream..
24. D. Electric Mixer
25. C. Crème patisserie
26. A. Convection Oven
27. B. Chiffon Method
28. A. Molasses
29. A. Bundt Pan
30. A. Eggs