SECOND QUARTER EXAMINATION

IN TVL BREAD AND PASTRY PRODUCTION GRADE 11/12

S.Y. 2023-2024

INSTRUCTIONS: Read and analyze each question carefully. Choose the correct answer
from the given options. Write your answers on a separate sheet of paper.

1. Sugar is one of the primary ingredients used in baking. It easily binds with water, locks
in moisture, and inhibits gluten. What kind of sugar is needed when preparing icing?
A. Brown Sugar
B. Confectioner’s Sugar
C. Granulated Sugar
D. Refined Sugar
2. There are different ingredients used to make baked products palatable. It makes baked
goods moist, adds flavor, and keeps baked items fresh longer. What basic ingredient
in baking improves aroma, flavor, and nutrition in baked products?
A. Baking Powder
B. Flour
C. Shortening
D. Sugar
3. The cake is a sweet food made from a mixture of flour, shortening, eggs, sugar, and
other ingredients, baked and decorated. What kind of flour is usually used in making
cakes?
A. All Purpose Flour
B. Bread Flour
C. Cake Flour
D. 3rd Class Flour
4. Which type of light pastry is filled with whipped cream or a sweetened cream filling
and topped with chocolate?
A. Cream Puff
B. Danish Pastry
C. French Pastries
D. Pie and Tart
5. The pastry is a sweet baked food made of dough from flour, water, and fat. It is used
to make pies and other baked goods and typically has a high-fat content. What is the
outer part of a pastry?
A. Crust
B. Fillings
C. Muffins
D. Topping
6. Buko pie is a traditional Filipino baked with young coconut meat. What oven
temperature range is applied to make a double-crust buko pie?
A. 250 F to 300 F
B. 300 F to 350 F
C. 350 F to 400 F
D. 400 F to 450 F
7. In baking sponge cakes, it is recommended that a lower heat setting is used because
of the sugar used in the dough. Which of the following is the suggested temperature?
A. 160’C to 210’C
B. 170’C to 220’C
C. 180’C to 230’C
D. 190’C to 240’C
8. Decoration in cakes and pastries adds important flavor, texture, and functional
elements to plating, and can enhance the enjoyment of the dish. Which among the
statements is the standard in decorating and finishing pastries?
A. Consistency does not affect the product
B. It is essential that the presentation and plating be eye-appealing.
C. Each piece doesn't have to be uniform in size, shape, and form.
D. The moistness does not affect the quality of the pastry product.
9. Bread and Pastry students want to sell pastry products like buko pies, empanadas,
cream puffs, and tarts. What will be the proper storage procedure that they will follow
so that their product will not spoil easily?
A. The pastry products must not be cooled rapidly.
B. The pastry products should be left at room temperature.
C. The heating and cooling procedure of custard filling for pastry is not
important.
D. The pastry products containing uncooked eggs should be handled with extra
care.
10. BPP students are taught to serve pastries with decoration. What will be the easiest
way to decorate pastries?
A. Coat it with glaze.
B. Top it with icing.
C. Top it with mallows.
D. Top it with caramel sauce.
11. Basic milk glaze is often used for pastries. What are the ingredients used in making
basic milk glaze?
A. 2 Cups confectioner’s sugar, ¼ Cup milk.
B. 6 Tbsp. unsalted butter, ½ Cup brown sugar, 2 Tbsp. heavy cream,1 tsp.
Vanilla extract, ½ tsp. Salt
C. 2 Cups confectioner’s Sugar,2 tsp., finely grated lemon, ¼ lemon juice
D. 3 ounces of chocolate,1/2 Cup heavy cream, 2 Tbsp. unsalted butter
12. A Grade 12 BPP student always wanted to serve his cakes with decorations. What
will you recommend as the easiest way to decorate the cake?
A. Coat with glaze.
B. Coat with boiled icing.
C. Coat with caramel sauce.
D. Coat with Swiss meringue buttercream.
13. Pastries include baked goods and desserts like bread, cakes, pies, chocolates,
sweets and savory products. Which of the following is true about pastries?
A. Pastries are best consumed while fresh.
B. Pastry doughs could not be frozen for 6 months.
C. Unbaked pies will last only for 3 days in the freezer.
D. Pastries can be kept longer when stored in the refrigerator.
14. Packaging is a combination of technological processes to enclose and protect
finished food products to preserve and transport them. What material is used to cover,
contain, protect, handle, preserve, and promote goods?
A. Box
B. Containers
C. Packaging
D. Wrapper
15. The following are functions of packaging baked products EXCEPT:
A. Advertisement
B. Unprotect from foreign bodies.
C. Legal compliance for values and ingredients for consumers.
D. Protect from mechanical damage in loading and unloading.
16. A light cake has a tender and fluffy texture. An example of this is _______
made of meringue and batter?
A. Angel Food Cake
B. Batter Cake
C. Chiffon Cake
D. Sponge Cake
17. Which refers to a method of dividing cake into uniform pieces before serving?
A. Counting
B. Cutting
C. Measuring
D. Weighing
18. Which of the following mixing methods is used in making sponge cake?
A. Beating
B. Blending
C. Creaming
D. Folding
19. Overmixing is one of the problems in cake making because it will develop gluten in
the flour that increases the _____________.
A. flat top
B. volume
C. rough crust
D. tunnels in the finished products
20. Cutting butter into the flour or other ingredients is an essential part of preparing
pastry dough because it ____________.
A. introduces air into the dough.
B. incorporate the butter into the flour.
C. distributes the sugar throughout the dough.
D. it gives a light and flaky texture that cannot be replicated with any other
techniques.
21. Many types of fillings can be used in making cakes. Some points should be taken
into consideration when choosing filling for cakes. Which among the statements is
NOT to be considered in baking cakes?
A. Don’t mind the storage of the cake.
B. Consider the flavor of the cake and be sure that the filling will complement
the cake’s flavor.
C. If the cake will be exposed to a warm temperature, do not choose a filling that
will melt.
D. If the cake must have been made a day ahead, be sure the filling will hold up
for the period.
22. Filling is a thick mixture that is used between the layers of cake that contains nuts,
marshmallows, and fruits. What type of filling is characterized by a smooth, creamy
type of filling like pudding?
A. Custard
B. Fruit
C. Frosting
D. Whipped Cream
23. Frostings and fillings are used on baked recipes such as cakes, cupcakes, cookies,
and pastries. Which type of filling provides a light floppy filling with a delicate flavor?
A. Custard
B. Fruit
C. Frosting
D. Whipped Cream
24. Cake decorating is to make your plain baked creation attractive. What will you apply
to cakes to make them look zesty and flavorful?
A. Filling
B. Garnish
C. Icing
D. Nuts
25. Icing is an attractive addition to baked products and there are different types of icing
used for cakes. What icing is made of sifted powdered sugar, milk, and butter?
A. Butter Cream
B. Cream Cheese
C. Fondant
D. Meringue
26. Applying icing to cakes is not easy. What is the proper sequencing in applying icing
on cakes?
1. Center cake on top of the cake board or kitchen plate.
2. Start by taping a dolly to a cake board. Then place it on the revolving cake
stand.
3. Pour about ½ cup of filling into the center of the cake.
 4. Run the spatula under warm running water cleaning the knife to help
smooth the icing easily.
A. 1,2,3,4 B. 2,3,4,1 C. 4,1,3,2 D. 3,2,1,4,

27. Cakes should be kept fresh and flavorful. The following contribute to keeping cakes
at the peak of their flavor and quality EXCEPT:
A. Freeze unfrosted cakes.
B. Store when not completely cooled.
C. Thaw cakes at room temperature.
D. Freeze cakes with buttercream frosting.
28.My Uncle celebrated his 60th birthday and had a party in the evening. However, the
visitors did not consume all the cakes served. What is the best way to store the
remaining cakes?
A. The cakes must be wrapped with a “zip-lock “type of seal.
B. The cakes must be with “aluminum foil”.
C. The cakes must be stored in a refrigerator and left uncovered.
D. The cakes must be covered in the freezer.
29. What is the final component of a plated dessert?
A. Crunch
B. Dessert
C. Garnish
D. Sauce
30. When serving food, it is important to ensure the right quantity of food to customers.
What will be the term to be used in this action?
A. Mark-up
B. Portion Control
C. Standard Size
D. Yield
31. What is a mixture used to fill pastries, sandwiches, or cakes?
A. Butter Cream
B. Custard
C. Filling
D. Ganache
32. Sponge cakes contain a small amount of fat, which comes from the use of whole eggs.
They are prepared using a combination of a batter and foam. The batter is prepared
by mixing the flour, egg yolks, and half of the sugar. Which of the following methods
is applied?
A. Beating
B. Blending
C. Creaming
D. Folding
33. Which is NOT a factor to consider in planning for a dessert buffet?
A. Choice of Color
B. Choice of customer.
C. Choice of location.
D. Choice of tools and equipment
34. Which among the statements should NOT be done when storing dessert?
A. Desserts more often have limited storage life
B. Desserts that are not required for immediate consumption must be cooled
C. Desserts should be left on a baking sheet covered with foil and stored in the
refrigerator or freezer.
D. Desserts containing uncooked eggs are not complicated to handle. It can be
stored anywhere.
35. A BPP student is making a cake for her mother’s birthday. What tool is needed to
apply the icing on the baked cake?
A. Cake Board
B. Cake slicer
C. Cake decorating knife.
D. Decorating tips and bag.
36. Fillings should be handled and stored properly. What will be the best way to store
whipped cream?
A. It must be frozen.
B. It must remain refrigerated.
C. It does not need refrigeration.
D. It cannot be consumed for future use.
37. He will make glazed brown sugar for his pastries to be served on his mother’s
birthday. What are the ingredients will he use?
A. 2 Cups Confectioner’s sugar, ¼ Cup milk.
B. 6 Tbsp. unsalted butter, ½ Cup brown sugar, 2 Tbsp. Heavy cream,1 tsp.
Vanilla extract, ½ tsp. Salt
C. 2 Cups of Confectioner Sugar, 2 tsp. Finely grated lemon, ¼ lemon juice
D. 3 ounces of chocolate,1/2 Cup heavy cream, 2 Tbsp. Unsalted butter
38. My niece will make chocolate glaze for Doughnut. What are the ingredients will he
use?
A. 2 Cups Confectioner’s sugar, ¼ Cup milk.
B. 6 Tbsp. unsalted butter, ½ Cup brown sugar, 2 Tbsp. Heavy cream,1 tsp.
Vanilla extract, ½ tsp. Salt
C. 2 Cups of Confectioner’s Sugar,2 tsp. Finely grated lemon, ¼ lemon juice
D. 3 ounces of chocolate,1/2 Cup heavy cream, 2 Tbsp. Unsalted butter
39. Which among the statements DOES NOT belong to the rules of garnishing pastry
products?
A. Garnishes should be edible.
B. Simplicity is beauty therefore garnish should appear natural, fresh, and
dainty.
C. A large group of garnishes are more attractive.
D. Colors should be harmonized.
40. Pastry dough can be frozen for up to how many months?
A. 2 months
B. 4 months
C. 6 months
D. 8 months
41. She will bake a Swiss Roll for her Aunt’s birthday. What type of filling will she use so
that she can store the cake at room temperature for 4 days?
A. Custard
B. Frosting
C. Jelly
D. Whipped Cream
42. For better presentation, cakes are being coated with icing. The following tools are
needed in applying icing EXCEPT:
A. Cake Cardboard
B. Cake Decorating Knife
C. Chopping Board
D. Turntable
43. It refers to the flour used in making petit fours.
A. All-purpose flour
B. Cake flour
C. Bread Flour
D. Wheat flour
44. When serving food, it is very important to ensure the right quantity of food to
customers What will be the term to be used in this action?
A. Mark up
B. Portion Control
C. Standard Size
D. Yield
45. It refers to a miniature bite-sized confection coated with icing.
A. Biscuits
B. Cookies
C. Ice cream
D. Petit Four
46. It is used for decorating varied pastry and bakery products. It is made of a thin sheet
of cardboard, plastic, and metal used to apply patterns and designs on baked
products.?
A. Decorating Knife
B. Fluting Knife
C. Stencils
D. Zester
 47. Most types of petit fours are highly perishable and have a relatively short life span.
How are petit fours stored?
A. Store them in a hot environment
B. Store them in an open environment
C. Storing them in any kind of container.
D. Storing them in the correct and proper environmental conditions.
48. Packaging helps prevent any damage to different products. Which among the choices
is the main function of packaging?
A. Downgrade of the product.
B. Protection from foreign body infestation.
C. Non-protection protection from foreign body infestation.
D. Non -protection from loss of moisture and any form of contamination.
49. When baking cakes, (gateaux, tortes, petit fours, it is important to measure the
ingredients properly and flour is the main ingredient. How are you going to measure
flour?
A. You must not sift the flour unless it’s lumpy.
B. You must remove the lumps by stirring. Dip the measuring spoon then level
it off with a spatula.
C. Roll out the lumps, remove the dirt, and pack into the measuring cup until
it follows the shape of the cup when inverted.
D. You must sift to remove lumps and scoop it to fill the measuring cup until it
overflows. Do not shake the measuring cup but level with a spatula or the
edge of the knife.
50. The Plated desserts in restaurants and cafés are carefully crafted and composed
dishes that have various components such as:
A. Sauces; main item
B. Sauces; crunch component; garnish
C. Main item; sauces; crunch component
D. Main item; sauces; crunch component; garnish