Ponot National High School

Diagnostic Examination
Grade 12 – Bread and Pastry
Name: __________________________________________________________ Section: ________
Date: __________________________________________________________ Score : ________
Direction: Encircle the letter of the correct answer.
1. A type of cake which contains a high percentage of fat.
a. Shortened cake b. foam-type cake c. modified sponge cake d. angel cake
2. Getting the right amount of number of servings from a recipe and serving the right amount.
a. counting b. measuring c. weighing d. portion control
3. Method of dividing food into uniform pieces before it is placed on the serving line.
a. cutting b. weighing c. measuring d. counting
4. Method of portioning food on the serving line that involves the use of scoops or ladles.
a. cutting b. weighing c. measuring d. counting
5. Method performed using a food scale.
a. cutting b. weighing c. measuring d. counting
6. Naming or listing (the units of a group or collection) one by one in order to determine the total number.
a. cutting b. weighing c. measuring d. counting
7. A substance having a sour or sharp flavor.
a. Acidb. flour c. milk d. sugar
8. A type of cake made of meringue and flour
a. Angel food cake b. chiffon cake c. chocolate cake d. cupcake
9. Italian meringue used as cake icing.
a. Boiled icing b. meringue c. custard d. glaze
10. Introducing air into the mixture through mechanical agitation.
a. Creaming b. beating c. stirring d. mixing
11. Rubbing butter and sugar until it becomes light and fluffy.
a. Creaming b. beating c. stirring d. mixing
12. French word for cake.
a. Torte b. petit four c. gateau d. chiffon
13. German term for various types of cakes, usually layered cakes.
a. Torte b. petit four c. gateau d. chiffon
14. Refers to small biscuits and cakes tastefully decorated.
a. Torte b. petit four c. gateau d. chiffon
15. The following are tips in presenting cakes, except;
a. Combine texture c. Be creative with color
b. Make it too tall and wobbly d. Compose your plate
16. To cover cake with icing.
a. Dust b. frost c. grease d. glaze
17. To sprinkle the surface with flour to avoid mixture to stick on it.
a. Dust b. frost c. grease d. glaze
18. To brush pan with shortening.
a. Dust b. frost c. grease d. glaze
19. It involves adding the liquid ingredients to the bowl first which simplifies the procedure.
a. Two-stage b. creaming c. one-stage d. angel food method
20. A layered tool made of wires with short legs used for cooling baked products.
a. Cake board b. turntable c. cooling rack d. thermometer
21. A kitchen tool used for stirring, whisking or beating.
a. Mixer b. wire whisk c. wooden spoon d. spatula
22. A waterproof and grease resistant paper placed in the bottom of the pan.
a. Bondpaper b. parchment paper c. baking cup d. baking sheet
23. A tool used to separate coarse particles of sugar and flour.
a. Sifter b. mixing bowl c. baking pan d. measuring cup
24. Combination of shortened and foam-type cake.
a. Shortened cake b. foam-type cake c. modified sponge cake d. angel cake
25. Also known as unshortened cake which contain less than 5% fat.
a. Shortened cake b. foam-type cake c. modified sponge cake d. angel cake
26. Used to apply and spread icing, frosting and butter cream.
a. Spatula b. mixing bowl c. rubber scraper d. sifter
27. A flat tool used to scrape any mixture and collect every bit of the mixture out of a bowl.
a. Spatula b. mixing bowl c. rubber scraper d. sifter
28. An enclosed compartment used in baking.
a. Cooler b. oven c. oven d. mixer
29. A container used in baking cakes.
a. Cake pan b. baking sheet c. cookie sheet d. mixing bowl
30. A device used in measuring ingredients.
a. Weighing scale b. grater c. chopping board d. spatula
31. It is also called as conventional method.
a. Two-stage b. creaming c. one-stage d. angel food method
32. It is based on egg-white foams and contain no fat.
a. Two-stage b. creaming c. one-stage d. angel food method
33. Method used for few specialty items.
a. Flour-bater b. creaming c. angel food d. sponge method
34. A smooth, creamy type filling similar to pudding.
a. Jam b. custard c. frosting d. whipped cream
35. Used to add an easy fruit flavored filling to a cake.
a. Jam b. custard c. frosting d. whipped cream
36. Provides a light fluffy filling with a delicate flavor.
a. Jam b. custard c. frosting d. whipped cream
37. Why is it important to preheat the oven?
a. To distribute heat properly.
b. To bake quickly.
c. To make product crispy.
d. None of the above.
38. What’s the rule of flour in bread and pastry preparation?
a. To give structure.
b. To give texture.
c. To give moist.
d. To add flavor.
39. Why do you need to follow proper procedure in measuring ingredients?
a. To achieve the best outcome.
b. To enhance flavor.
c. To maintain moisture.
d. None of the above.
40. Which ingredients give the product structure?
a. Liquid ingredients.
b. Flour
c. Sugar
d. Egg