Republic of the Philippines

Department of Education
Regional Office No. VIII
Division of Northern Samar
VIGO NATIONAL HIGH SCHOOL
Laoang I District
Laoang, Northern Samar

THIRD QUARTER SUMMATIVE TEST IN TLE 10

BREAD & PASTRY PRODUCTION

NAME: DATE:
GRADE & SECTION: SCORE:

DIRECTION: Read each question carefully and write only the letter of your answer on the space provided
before each number.

_____1. The following are the characteristics of unshortened cakes except:

a. They contain fats c. They are leavened by air and steam
b. spongy ang light d. They contain no fats
_____2. This cake was made with a pound of each main ingredients.
a. butter cake b. pound cake c. chiffon cake d. sponge cake
_____3. A kind of cake that contain high percentage of fats.
a. chiffon cake b. pound cake c. shortened cakes d. unshortened cakes
_____4. A combination of shortened and foam-type cake.
a. butter cake c. sponge/chiffon cake
b. shortened cake d. unshortened cake
_____5. Known as foam cakes and it is made without the addition of fats or shortening.
butter cake c. sponge/chiffon cake
shortened cake d. unshortened cake
_____6. In this method the liquid ingredients including the eggs are added in interval into the flour mixture until the batter
mixture is light.
a. chiffon method c. sponge method
b one-staged method d. two-staged method
_____7. A general term that includes stirring, beating, blending, creaming, whipping and folding.
a. baking b. mixing c. sifting d. whisking
_____8. In this method liquid ingredients are added first before adding the dry ingredients.
a. chiffon method c. sponge method
b one-staged method d. two-staged method
_____9. In this method batter mixture (containing flour, egg yolks, vegetable oil and water) is folded into the egg-whites
mixture.
a. chiffon method c. sponge method
b one-staged method d. two-staged method
_____10. This method is based on egg-white foams and contain no fat.
a. Angel Food cake method c. sponge method
b one-staged method d. two-staged method

For 11-15.
a. Center or middle d. gelatinization
b. 177°C, 50-60 minutes e. oven thermometer
c. Pre-heat, 15-20 minutes
_____11. Always ________ the oven at the required temperature for at least ________ minutes before baking, to make sure that
the oven has reached the desired temperature when you place the baking pans.
_____12. Use an ______________ to test the internal temperature and to test whether the cake is baked.
_____13. In baking sponge cake use a temperature of _____________° C for at least ________ minutes.
_____14. Baking process is considered complete when the center of the cake reaches _____________.
_____15. Always position the baking pan at the _______ of the oven.

For 16-20.
a. TRUE b. FALSE
_____16. Cocoa powder and instant coffee dissolved in hot milk are the ingredients in preparing Coffee Buttercream.
_____17. Cakes with frosting fillings should be stored according to the type of frosting being used.
_____18. Generally, 1/3 cup of filling per layer should be sufficient.
_____19. If the cake will be exposed to warm temperatures, such as at a summer picnic, choose a filling that will melt or be a
safety under those conditions, unless it can be stored in a cooler or threat refrigerator
_____20. Jelly can be used to add an easy fruit flavored filling to a cake.

_____21. Frosting contributes flavor and richness to the cake. This statement is:
a. True c. Maybe
b. False d. None of the above
_____22. The easiest frostings typically poured or showered over the highest points of cakes and treats.
a. Glaze c. Chocolate Frosting
b. Ganache d. Cream frosting
_____23. A hard, fragile icing utilized for embellishing cakes and treats.
a. Glaze c. Royal frosting
b. Ganache d. Whipped Cream frosting
_____24. It's conceivable to overbeat this kind of icing, which can make it turn grainy, so beat just until firm pinnacles show up.
a. Glaze c. Royal frosting
b. Ganache d. Whipped Cream frosting
_____25. A thick, fluffy, pipeable and flavorful substance usually used to coat the outside part of the cake.
a. Creaming c. Icing
b. Frosting d. Glazing

For 26-30
a. TRUE b. FALSE

_____26. The cake can be stored at room temperature when the filling is a glaze or syrup unless the cake or frosting requires
refrigeration.
_____27. Custard type filling should not be frozen.
_____28. A cake with whipped cream filling should be refrigerated and can be served the next day that it is made.
_____29. Baking is one of the most significant highlights of a cake.
_____30. First, we must consider the flavor of the cake and what kind of fillings will compliment.

For 31-35

a. Pound cake d. Sponge cake

b. Butter cake e. Genoise
c. Angel food cake f. Chiffon cake

_____31. Known as the relative of butter cake.

_____32. Especially one made from a batter containing eggs which have been beaten into a foamy consistency.
_____33. Originated from Italy, where whole eggs are beaten with sugar until thick and melted butter is added.
_____34. Type of cake made with egg whites, sugar resulting in a snowy – white, airy delicate cake,
_____35. A classic type of cake which is a cross between an oil cake and sponge cake.

For 36-40
a. Make your cake sturdy d. Apply Crumb Coat
b. Ice the cake e. Decorative Cake
c. Spread the filling

_____36. Decorating a cake usually involves covering it with some form of icing and then using decorative sugar, candy,
chocolate or icing decorations.
_____37. After removing the cake from the fridge, finish frosting.
_____38. Place the first layer of cake on the base and spread filling out to the edges. Then place the second layer on top and
press down gently.
_____39. Start by putting a dab of frosting on your base to keep the bottom layer of cake from moving around.
_____40. Cover the cake with a thin layer of frosting/icing it ensures that the final layer of frosting looks spectacular.

Prepared by: Checked by: Noted

ROCHELLE MAE G. I. CUI ZOSIMO C. MORTA RAMON E. LOBOS JR.

Subject Teacher Department Head School Head