Republic of the Philippines

Department of Education
Region 02 (Cagayan Valley)
SCHOOLS DIVISION OFFICE OF ISABELA
Tumauini North District
306109 FERMELDY NATIONAL HIGH SCHOOL
Fermeldy, Tumauini, Isabela 3325

Bread and Pastry Production

2nd QUARTER EXAMINATION
I. Read carefully and answer the following question in a provided answer sheet.
1. It refers to confections such as miniature cookies, tartlets, and cakes that may accompany an afternoon
coffee or tea or that are served after a meal.
a. Petit four b. Petit four Glace c. Petit four Sale d. Petit four Sec

2. Petit four can also be created using butter or sugar cookies.

a. Petit four b. Petit four Glace c. Petit four Sale d. Petit four Sec

3. A mixture of flour, fat, and sugar, enriched with egg and has a ‘short’ eating quality.
a. Chocolate b. Marzipan c. Shortbread d. Sponge

4. These small pastries are made from sponge cake or pound cake with layers of chocolate, fruit or
buttercream in the center.
a. Petit four b. Petit four Glace c. Petit four Sale d. Petit four Sec

5. Petit flour is a French word which means ____________.

a. small bite b. small bread c. small cake d. small oven

6. It literally means small oven

a. cake b. ice cream c. petit four d. pudding

7. Petit fours “SEC” means

a. dry b. iced c. salted d. sweet

8 Petit Fours “Glaze’” means

a. dry b. iced c. salted d. sweet

9. Petit Fours “SALE” means

a.. dry b. iced c. salted d. sweet

10. How many types of petit four do we have?

a. 1 b. 2 c. 3 d. 4

11.How many days can a custard filling be stored in the refrigerator?

a.3 days b.4 days c.5 days d.6 days

12. Storage techniques to keep food cool or cold

a. microwave b. refrigerate c. freezer d.smoking
 Republic of the Philippines
Department of Education
Region 02 (Cagayan Valley)
SCHOOLS DIVISION OFFICE OF ISABELA
Tumauini North District
306109 FERMELDY NATIONAL HIGH SCHOOL
Fermeldy, Tumauini, Isabela 3325

Bread and Pastry Production

2nd QUARTER EXAMINATION
13.Which among the following is called “The last part of the meal”
a.main dish b.soup c.dessert d.fruits

14. It is the most important in storing dessert.

a. sanitary b. packaging c. objectives d. product

15. It is presenting dessert in a plate usually in hotel, restaurant and resort.

a.packaging b.plated dessert c.dessert display d.dessert art

16. Which refer to dry heat cooking that is often done with an oven?
a. Baking b. Broiling c. Grilling d. Stewing

17. Among the following component it is the final component of plated dessert.
a. crunch b. garnish c. main item d. sauce

18. What dessert component is the actual dessert itself?

a. crunch b. garnish c. main item d. sauce

19. Which component contributes to the moistness of the dessert?

a. crunch b. garnish c. main item d. sauce

20. It refers to ensuring that the right quantity of food is prepared and served to costumers.
a. mark up b. portion control c. standard size d. yield

21. Which among the following refers to getting the number of serving from a recipe and serving the right
amount?
a. mark-up b. portion control c. weight d.yield

22. Which among the following refers to a method of dividing cake into uniform pieces before serving?
a. counting b. cutting c. measuring d.weighing

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

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

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

25. refers to heating the oven to attain the required baking temperature before baking?
a. baking b. proofing c. pre-heating d. broiling
 Republic of the Philippines
Department of Education
Region 02 (Cagayan Valley)
SCHOOLS DIVISION OFFICE OF ISABELA
Tumauini North District
306109 FERMELDY NATIONAL HIGH SCHOOL
Fermeldy, Tumauini, Isabela 3325

Bread and Pastry Production

2nd QUARTER EXAMINATION
26. What type of cake contains high percentage of fat or shortening?
a. Butter type cake b. Chiffon cake c. foam type cake d. unshortened cake

27. How do you evaluate a doneness of cake before removing it inside the oven?
a. using a toothpick, insert/prick and check if the cake batter still holds or not
b. press the cake batter using bare hands
c. when the cake batter turns brown, it means the cake is already cooked
d. none of the above

28.In baking guidelines, which among the following steps should be done before baking cake batter.
a. Pre-heat the oven before baking the cake batter
b. put the cake batter before preheating the oven
c. avoid opening the oven while baking
d. none of the above

29. Which among the following is correct in measuring dry ingredients?

a. sift the flour to to remove lumps and scooped it to fill the measuring
b. scoop dry ingredients undeep and mix it into other ingredients
c lumps are okay to mix as long as dry ingredients are well mixed
d. none of the above

30. When is the best time to use your oven for baking?
a. if the oven reaches the exact temperature, then the oven is ready for baking
b. let the oven pre-heat first and turn it off after it reaches the required temperature
c. when it is preheated in the maximum temperature
d. none of the above

II. Directions: Write (C) in the blank if the sanitary practices are applied in storing desserts and (W) if if
the statement is not.
_______ 1. Keep away from food when you are ill.
_______ 2. Wash utensils and equipment thoroughly
_______ 3. Store foods right away in refrigerator after cooking.
_______ 4. Distribute the food anytime.
_______ 5. Handle the food properly to prevent spoilage and contamination

III. Essay: 5 points

- Explain briefly the definition of Mise en Place?
 Republic of the Philippines
Department of Education
Region 02 (Cagayan Valley)
SCHOOLS DIVISION OFFICE OF ISABELA
Tumauini North District
306109 FERMELDY NATIONAL HIGH SCHOOL
Fermeldy, Tumauini, Isabela 3325

Bread and Pastry Production

2nd QUARTER EXAMINATION

Prepared by:
JOHN PAUL A. ANAPI
Subject Teacher

Checked by: Approved by:

MARIBET M. GOLLAYAN MARIBON J. BAGUNU

SHS Focal Person Principal I