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Gamu District
GAMU AGRI-FISHERY SCHOOL
(Formerly Gamu Rural School-Main)
Linglingay, Gamu, Isabela, 3301

4th QUARTER EXAMINATION – Bread and Pastry Production 11

S.Y 2022-2023

Name: ________________________________________________ Score:___________________________

Grade &Strand:_________________________________________ Teacher: _________________________

Directions: Read and analyze each statement carefully. Choose the best answer and place it on the space provided
before the number.

1. It refers a bite-sized confections coated icing.

a. Fresh Petit Four b. Iced Petit Four c. Marzipan d. Petit Four
2. It refers to a petit four decorated/covered with fondant icing.
a. Fresh Petit Four b. Iced Petit Four c. Marzipan d. Petit Four
3.Which petit four filling, enhances flavor, adds moisture, and binds the product?
a. Butter Cream b. Ganache c. Jams d. Meringue
4. Which mixture of chocolate and cream is filling for iced petit four?
a. Butter Cream b. Ganache c. Jams d. Meringue
5. Which filling are flexible for decorating the tops of petit four as they ca be flavored and easily piped?
a. Butter cream b. Ganache c. Marzipan d. Petit Four
6. Which is a paste or confection, icing or filling made of meringue and gelatin?
a. Fresh Petit Four b. Iced Petit Four c. Marzipan d. Petit Four
7. Which paste is made of almonds ad sugar that is worked to plastic consistency?
a. Fresh Petit Four b. Iced Petit Four c. Marzipan Petit Four d. Petit Four
8. It is a tiny fresh fruit tartlet.
a. Fresh Petit Four b. Iced Petit Four c. Marzipan d. Petit Four
9. What containers should be used to store caramelized petit fours to preserve its freshness?
a. Foil b. Glass c. Paper d. Plastic
10. Which is an edible mixture used to fill pastries, sandwiches, or cakes?
a. Butter Cream b. Custard c. Filling d. Ganache
11. Which refers to a mixture of sugar with liquid or butter, typically flavored and colored and used as a coating for cakes
or cookies?
a. Fondant b. Icing c. Royal Icing d. meringue
12. What is one of the most common types of cake icing?
a. Fondant b. Icing c. Royal Icing d. Meringue
13. What type of coating makes food shiny or glossy?
a. custard b. ganache c. glaze d. syrup
14. It refers to keeping the food cold or cool.
a. Chilling b. Cold storage c. Freezer d. Refrigerator
15. What kind of plastic or paper packaging is used for dessert?
a. Food Packaging b. Dessert Packaging c. Packaging d. Paper
16. Which of the following statement is CORRECT?
a. Storing petit fours correctly, prolong its shelf life.
b. Petit fours can be baked individually.
c. Petit fours is not a cake.
d. All of the above
17. Which process of storing food by means of using refrigerator?
a. Chilling b. Cold storage c. Freezer d. Refrigerator
18. It refers to reducing the temperature of food.
a. Chilling b. Cold storage c. Freezer d. Refrigerator
19. Candies, fruits and such can be used as toppings for petit fours?
a. True b. False c. Maybe d. No
20. Which type of petit fours are mainly roasted nuts and dried fruits with marzipan?
a. Caramelized Petit Four b. Fresh Petit Four c. Iced Petit four d. Petit Four
21. How many weeks does a caramelized petit four last?
a. 1-2 weeks b. 1-3 weeks c. 3-4 weeks d. 3-5 weeks
22. It refers to ensuring that the right quality of food prepared.
a. Mark up b. Portion Control c. Standard size d. yield
23. Which component contributes to the moistness of the dessert?
a. Crunch b. Garnish c. Main Item d. Sauce

24. Which of these does not belong to coat caramelized petit four?
a. Handle hot caramel with care.
b. Highlight attributes of product
c. Product should have a dry surface for the caramel to bond.
d. The product should be cooled on a o-stick ability-oiled surface.
25. How many moths unfrosted cake stored in the freezer?
a. 2-3 months b. 4 months c. 6 months d. 7 months
26. It refers to a whipped topping that is placed o cakes and cupcakes.
a. Fondant b. Frosting c. Icing d. Royal Icing
27. What type of packaging can be used to make the cookies more presentable?
a. Glass b. Jar c. Paper d. Plastic
28. Which type of packaging materials is inexpensive?
a. Glass b. Paper c. Plastic d. Vegetable fiber basket
29. These type of packaging materials are very flexible, with resistance to tearing and are lightweight for handling and
transportation.
a. Glass b. Paper c. Plastic d. Vegetable fiber basket
31. What dessert component is the actual dessert itself?
a. Crunch b. Garnish c. Main Item d. Sauce
32. Which component of dessert are essential for soft dessert like custard and iced cream?
a. Crunch b. Garnish c. Main Item d. Sauce
33. which is a final component of plated dessert?
a. Crunch b. Garnish c. Main Item d. Sauce
34. How many hours an unfrosted cake should be thawed in a room temperature ?
a. 2 hours b. 2-3 hours c. 4 hours d. 5 hours
35. Which type of icing same as America Butter cream?
a. Butter Cream French b. Butter Cream Rolled c. Royal Icing d. Whipped Cream
36. It refers to graciously decorated a tray of cookies.
a. Boxes b. Glass Vase c. Plastic d. Jar
37. Frosted cakes can be frozen in a tightly covered ______ container.
a. Glass b. Jar c. Paper d. Plastic
38. Which materials are extremely useful as they can be made of either soft and hard forms and with different thickness,
light resistance ad flexibility?
a. Glass b. Paper c. Plastic d. Vegetable fiber basket
39. Petit fours is considered as tiny cakes. True or False
a. True b. False c. Maybe d. All of the above
40. What is usually used to thickly coat or cover a cake?
a. Icing b. Filling c. Frosting d. meringue

Prepared by: Checked by: Noted by:

EMILIA CRIS . PARDO REIZA D. NAVARRO Emerson S. Dela Cruz

Practice Teacher Critic Teacher HT-II/ SHS Focal Person