3RD QUARTER PRE-TEST

NAME: Shiloh Sejalbo

DATE: 3/3/2022

I. Multiple Choice
Direction : Read and understand the questions below. Choose the letter of the correct
answer and highlight it. 2points each
1. Finely ground meal or powdery product form milling cereal grains , root crops and
starchy vegetables.
a. Sugar b. salt c. baking powder d. flour

2. The purpose of this liquid is to improve nutrition and flavor in baking.

a. Milk b. water c. juice d. butter

3. What is the resulting quality of a sponge cake baked at improper temperature ?

a. Crumbly b. poor volume c. tough d. uneven grain

4. Which type of cake made without additional fat .

a. Banana cake b. butter cake c. chiffon cake d. sponge cake

5. Cake that uses shortening such as butter , margarine or oil in the mixture.
a .butter cake b. sponge cake c. jelly roll d.brazo de
mercedes

6. Fancy baked products made of flour sugar and leavening agents, milk ,eggs,
shortening and flavoring which may or may not be coated with icing.
a. Pies b. mousse c. cakes d. tart

a. Cool the cake on a _____ with the pan upside down.

a. baking pan b.cookie sheet c. rack d. serving plate

7. Cakes and Pastries of a certain size, usually bigger than one portion.
a.Tortes b. gateaux c. pizza d. empanada
8. Originally pastry based with a filling inside and another mixture might act as a
topping over the filling.
a. Tortes b. gateaux c. pastry d. pie
9. This type of sponge cake contains both the egg white and yolks in the recipe.
a. Biscuit b. genoise c. chiffon d. angel food cake
11. Smooth and creamy decorator icing made in different consistency melts in extreme
heat.
a..Buttercream b. fondant c. glaze d. royal icing

12. A type of icing made of corn syrup, sugar and gelatin.

a. Icing b. butter cream c. fondant d. royal icing

13. A mixture of meringue ,powdered sugar and water

a. Royal Icing b. fondant c. mousse d. butter cream

14. Very rich, it is created when hot cream is poured over sweet chocolate, which is
then beaten until glossy and smooth.
a. ganache b. glaze c. syrup d.butter cream

15. A paste made of almonds , sugar and egg whites can be used as icing or molded
into decorations.
a. mousse b. ganache c. royal icing d. marzipan

16. Can be used in conjunction with creams.

a. gateaux b. torte c. Fruit fillings d. cake

17.The custard is a cooked filling containing cornstarch, flour, and egg yolks.
a. fresh fruit b. custard c. butter cream d. fondant

18., Preserves can be used to add an easy fruit flavored filling to a cake.
a. Jelly, jam b. peanut butter c. mayonnaise d. mousse

19.This can be used as fillings but will not provide for a filling with any thickness.
a. Mango jam b. glazes and syrup c. frosting d. icing

20. They provide extra flavor and help seal in the moisture of the cake.
a. color b. filling c. flavoring d. syrup
II. IDENTIFICATION
Instruction: Write the word that is described or referred. Write your answers on the space
provided before each number. Write in CAPITAL LETTERS and in BOLD. 2points each.
____FROSTING_____1. Filling or coating made from heavy cream and butter.
___COCOA BUTTER______2. A white or yellowish fat found in natural chocolate.
____BATTER_____3. A semiliquid mixture containing flour or other starch, used for the
production of such products as cakes and breads and for coating products to be deep-
fried.
___CARAMELIZATION____4. The browning of sugars caused by heat.
___MOUSE______5. Smooth preparation made by combining eggs with flavourings, fruit
or chocolate, then folding in whipped cream.
___PASTISSERIE______6. The trade of making pastries as well as a shop where pastries
are sold.
___MERINGUE______7. Made by beating sugar and egg whites until they become stiff;
variations can be achieved by adjusting the proportions and the temperature of the
ingredients (to change the consistency from soft to firm) and by adding flavourings.
___BISCUIT______8. A batter made of egg whites and yolks that are whipped separately,
and then folded together.
____FONDANT_____9. Mixture of water, sugar and glucose that is brought to a boil, then
worked into a white paste.
___PETIT FLOUR______10. A delicate cake or pastry small enough to be eaten in one or
two bites.