Summative Assessment in Bread and Pastry Production

Preparing Cakes

Name: _____________________________________ Section: ______________________

Teacher: Ms. Joy Eliza D. Luga

I. MULTIPLE CHOICE. Directions: Read and analyze the statement carefully. Choose the correct answer and write the
letter only in your intermediate pad/ yellow pad.

1. It refers to dry heat cooking which usually takes place in oven.

a. baking b. broiling c. grilling d. stewing

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

a. angel food cake b. batter cake c. chiffon cake d. sponge cake

3. What sweet soluble organic compound belongs to the carbohydrates group of foods?
a. flour b. milk c. shortening d. sugar

4. This very fine sugar dissolves faster and is perfect for making meringue.
a. caster sugar b. confectioner’s sugar c. granulated sugar d. white sugar

5. It refers to heating the oven to attain the required baking temperature before baking.
a. baking b. proofing c . preheating d. broiling

6. Which method of portioning is done with the use of a food scale?

a. counting b. cutting c. measuring d. weighing

7. A required temperature in baking angel food and sponge cake.

a. 300 F b. 350 F c. 375 F d. 250 F

8. A flat tool used to scrape any mixture and collect every bit of the mixture.
a. spatula b. ladle c. rubber scarpers d. dough cutter

9. A type of mixing method used for cakes that is also called the conventional method.
a. creaming method b. blending c. scraping d. one stage method

10. A type of cake that contains a high percentage of fat or shortening.

a. batter type cake b. chiffon c. foam type cake d. shortened cake

11. What sweet soluble organic compound belongs to the carbohydrates group of foods?
a. flour b. milk c. shortening d. sugar

12. The following choices are the proper ways of measuring dry ingredients properly except one:
a. Spoon/Scoop flour and let it overflow in a measuring cup.
b. Do not shake the measuring cup but level it off with a spatula or a flat side
tool.
c. Sift flour to remove lumps.
d. Spoon/Scoop flour and shake the measuring cup

13. A type of cake by whipping eggs and sugar to a foam, then folding in flour.
a. batter cake b. sponge cake c. butter cake d. meringue

-CONTINUATION AT THE BACK-

14. A type of icing that composes of sugar syrup, egg whites and cream of tartar.
a. meringue b. boiled icing c. royal icing d. glaze

15. A tool used to measure large quantities of liquids.

a. liquid measuring cup b. measuring cup c. weighing scale d. cups

II. RESEARCH. Search for a cake recipe that DOES NOT require an oven to bake. Write the ingredients, materials
needed and procedure in a clean sheet of paper.

III. PLAN AHEAD. You were tasked to bake a cake for the Holiday Season. What cake will you prepare for your
family/guests/relative? Identify the cake and draft a cake design in a clean sheet of paper.