WRITTEN TEST

Name: ______________________________

QUALIFICATION BREAD AND PASTRY PRODUCTION NCII

TITLE OF PBA PRESENT DESSERTS
UNITS OF  Portion and present desserts according to
COMPETENCY product items, occasion and enterprise
COVERED standards and procedures
 Plates and decorate desserts in accordance
with enterprise standards and procedures
 Stores desserts in accordance with the
required temperature and customer’s
specifications.
 Packages desserts in accordance with
established standards and procedures

MULTIPLE CHOICE (10 ITEMS)

Instruction: Read each statement carefully and ENCIRCLE the LETTER of the correct
answer.

1. Which of the following is an important consideration when portioning and

presenting desserts according to product items, occasion, and enterprise
standards and procedures?
a. Color coordination with the dessert plate
b. Using oversized portions to impress customers
c. Ignoring dietary restrictions and preferences
d. Garnishing with fresh fruits or herbs to enhance visual appeal

2. Which of the following is a common guideline for selecting plates and decorating
desserts in accordance with enterprise standards and procedures?
a. Choosing plates that match the dessert's color palette and theme
b. Opting for disposable plates to save on washing and cleaning time
c. Placing the dessert on a napkin or tissue instead of a plate for a modern
look
d. Using mismatched plates to create an eclectic and artistic presentation

3. Which of the following is a critical consideration when storing desserts in

accordance with the required temperature and customer's specifications?
a. Storing desserts at room temperature to ensure a soft and moist texture
b. Keeping desserts in direct sunlight for an extended period to enhance flavors
c. Following proper refrigeration guidelines to maintain freshness and prevent
spoilage
d. Ignoring customer's dietary restrictions and preferences when storing
desserts
4. Which of the following is an essential factor to consider when packaging desserts
in accordance with established standards and procedures?
a. Using non-food-grade packaging materials for a cost-effective solution
b. Ignoring the portion size and packaging desserts inconsistently
c. Ensuring proper sealing and labeling to maintain freshness and provide
necessary information
d. Placing desserts in open containers without any protective coverings

5. Which of the following is a key consideration when portioning and presenting

desserts according to product items, occasion, and enterprise standards and
procedures?
a. Incorporating unique and unconventional ingredients for a distinctive flavor
profile.
b. Balancing the sweetness of the dessert with complementary flavors and
textures.
c. Ignoring the recommended serving sizes to accommodate individual
customer preferences.
d. Using extravagant and elaborate plating techniques for a visually
extravagant presentation.

6. Why is it important to follow enterprise standards and procedures when portioning

and presenting desserts?
a. To showcase personal preferences and artistic expression in dessert
preparation.
b. To ensure consistency and quality across all dessert servings in the
establishment.
c. To disregard customer preferences and dietary restrictions for a
standardized approach.
d. To experiment with portion sizes and presentation techniques for
innovation.

7. When selecting plates for dessert presentation, which of the following factors
should be considered?
a. The availability of matching cutlery and glassware.
b. The weight and durability of the plates.
c. The cultural significance of the plate design.
d. The preferred dessert flavors and ingredients.

8. Why is the presentation and decoration of desserts on plates important?

a. To impress customers with elaborate and intricate designs.
b. To enhance the overall dining experience and visual appeal.
c. To distract customers from the taste and quality of the dessert.
d. To speed up the serving process and reduce preparation time.

9. Why is it important to store desserts in accordance with required temperature and

customer's specifications?
a. To save on storage space and minimize costs.
b. To ensure desserts stay visible and accessible to customers.
c. To maintain the freshness, quality, and safety of the desserts.
d. To encourage customers to consume desserts quickly before they spoil.
 10. What is the purpose of packaging desserts in accordance with established
standards and procedures?
a. To make the desserts more appealing and visually enticing.
b. To ensure the desserts fit neatly in storage containers.
c. To maintain the freshness and quality of the desserts during transportation.
d. To reduce costs by using minimal packaging materials.

TRUE OR FALSE (10 ITEMS)

Instruction: Read each statement below carefully. Place a T on the line if you think the
statement is TRUE. Place an F on the line if you think the statement is FALSE. If you
have questions, raise your hand and ask your teacher.

_____11. When portioning and presenting desserts, it is important to consider the

specific dietary restrictions and preferences of individual customers.
_____12. Following enterprise standards and procedures, desserts should be
portioned and presented consistently to maintain quality and customer
satisfaction.
_____13. Adjusting portion sizes and presentation techniques based on the
occasion can help create a more customized and memorable dessert experience for
customers.
_____14. When selecting plates for dessert presentation, it is not important to
consider the size and shape of the plate to ensure proper portioning and visual
balance.
_____15. Following enterprise standards and procedures, desserts should not be
decorated in a consistent and visually appealing manner to maintain the brand
image and customer satisfaction.
_____16. When decorating desserts, it is acceptable to use any plate available,
regardless of its design and suitability, as long as the dessert itself looks visually
appealing.
_____17. Storing desserts at the required temperature helps to maintain their
freshness, quality, and safety for longer periods of time.
_____18. Following customer's specifications when storing desserts means
considering their individual preferences, such as dietary restrictions and desired
serving temperatures.
_____19. Following established standards and procedures, it is acceptable to use
any type of packaging material for desserts as long as they are securely sealed.
 _____20. Packaging desserts in accordance with established standards and
procedures includes labeling them with necessary information such as
ingredients, allergen warnings, and expiration dates.

ITEM ANALYSIS

Item Number
Type of Total
Test Knowledge Comprehension Application Number of
Items
Multiple
1,2,3,4 5,6,7,8,9,10 10
Choice
True or 11,12,13,14,15,
10
False 16,17,18,19.20
TOTAL
4 6 10 20

Correction Key:

Multiple Choice
1. D) Garnishing with fresh fruits or herbs to enhance visual appeal
2. A) Choosing plates that match the dessert's color palette and theme
3. C) Following proper refrigeration guidelines to maintain freshness and prevent
spoilage
4. C) Ensuring proper sealing and labeling to maintain freshness and provide
necessary information
5. B) Balancing the sweetness of the dessert with complementary flavors and
textures.
6. B) To ensure consistency and quality across all dessert servings in the
establishment.
7. B) The weight and durability of the plates.
8. B) To enhance the overall dining experience and visual appeal.
9. C) To maintain the freshness, quality, and safety of the desserts.
10. C) To maintain the freshness and quality of the desserts during transportation.

True or False
11. T 16. F
12. T 17. T
13. T 18. T
14. F 19. F
15. F 20. T