BPP – MDL

MULTIPLE CHOICE. Read the sentence carefully. On the box below, choices are given for
you to look for the answer of the given questions. Write your answer on a separate sheet of
paper.

TEST I.
1. It is describe as a miniature bite-sized confections coated with icing.
A. fresh petit four C. marzipan
B. iced petit four D. petit four
2. A petit fours that is decorated and covered with fondant icing.
A. fresh petit four C. marzipan
B. iced petit four D. petit four

3. It is a tiny fresh fruit tartlet or a tiny pie. This is called

A. fresh petit four C. marzipan
B. iced petit four D. petit four
4. This petit fours is made of paste or confectionery sugar, icing, or filling made of
meringue and gelatin?
A. fresh petit four C. marzipan petit four
B. iced petit four D. petit four
5. This petit fours is made of almonds.
A. fresh petit four C. marzipan petit four
B. iced petit four D. petit four
6. Also known as petit fours which is usually unfilled cookies; These have a signature
of dry, crisp texture when it being baked at a lower temperature for longer periods of
time.
A. caramelized petit four C. marzipan petit four
B. fresh petit four D. petit four
7. which type of icing that is made of boiled sugar syrup that is agitated to crystalize into
a mass of white crystal.
A. fondant icing C. glaze
B. boiled icing D. caramel
8. Italian meringue used as cake icing
A. fondant icing C. glaze
B. boiled icing D. caramel
9. Quantity of material that fills or is used to fill something, or is used to coat, or used to
design the top of food.
A. filling, coating, topping C. glaze
B. foaming D. caramel
10. An overlay or cover with a smooth and shiny coating or finish.
A. foaming C. caramel
B. glaze D. boiled icing
Choose answer inside the box.

1. Petit four base that can be baked in shallow trays then topped with soft topping
then cut to shape desired similar to sponge sheets.
A. Shortbread C. Cake
B. Pastry D. Sponge
2. Mixture of flour fat, fat and sugar, enriched with egg and has a short eating
quality.
A. Shortbread C. Cake
B. Pastry D. Sponge
3. Puff pastry can make suitable base for petit fours when a sweet filling is used
A. Pastry C. Cake
B. Sponge D. Shortbread
4. Type of petit four that is created with mini pastries. The most common type of
pastries are fruit tarts, éclairs or cream puffs

A. Caramelized petit four C. Ganache

B. Fresh petit four D. Iced petit four

5. Petit four that is made with sweetened mixture of ground almonds. Caramelized petit
four C. Marzipan
A. Caramelized petit fours C. Marzipan
B. Fresh petit fours D. Iced petit fours
Directions: Read and understand the statement carefully. Tell whether the statement is
correct or not. If the statement is correct write letter T, if the statement is wrong write letter F.
Write your answer on a separate sheet.

1. Petit four based on a marzipan are attractive and popular for their color and
appearance and their delicate pleasing taste.
2. Fresh petit four are typically glazed.
3. Some fresh petit fours are made with marzipan and look like truffles.
4. Petit fours can be made only in one shape.
5. Jams, ganache cannot be used as filling of iced petit fours.
6. Hot caramel can cause damage to your skin when it is touch.
7. Fruit can be used for caramelized petit fours.
8. In making caramel stir sugar vigorously.
9. Moisture content of the fruit can affect the caramel, it fall off the product.
10. Fruits to used in caramelized petit fours must be dried.
Directions: Read and analyze the statement carefully. Choose the correct answer and write
the letter only in your answer sheet.

Test A

1. A type of petit fours receptacle in which comes in a variety of sizes, shapes, designs and
colors, commonly lined with wax and others are lined with foil.
a. Platters b. Paper Plate c. Pedestal d. Trays

2. A type of petit fours receptacle which include the locally available materials like coconut
shells, banana leaves, corn husks and any other local products.
a. Paper cups b. Paper plates c. indigenous containers d. pedestal

3. It is a type of materials that can elevate petit fours presentation to catch attention and
emphasize every detail of the product.
a. Cake keepers b. Pedestal c. Custom display d. Ethnic dishware

4. Which of the following is an authentic ware that can be used in petit fours presentation
whose design and material depicts the culture and history of a certain race or country?
a. Cake keepers b. Pedestal c. Custom display d. Ethnic dishware

5. A type of tool that can be used in presenting petit fours which can accommodate a greater
number of individual baked products that can be lined with paper doilies, embroidered,
printed or solid cloth.
a. Trays b. Pedestal c. Platters d. Ethnic dishware
Test B

Directions: Write True if the statement is correct and False if the statement is
incorrect. And write the answer in your answer sheet.

1. Petit fours arranged on a platter or tray should be of uniform shape and size.

2. Use low quality container for elegant, eye catching arrangement that can create big
impression on the viewer.

3. You can provide contrast in color and shapes of container and product.

4. Individual plating of petit four will not give an opportunities in creating own design or
composition.

5. Iced petit fours can be arranged in small squares, small rectangles, long
rectangles, triangles, round and even diamond.

6. Spacing should be observed as to allow easy packaging and full view of each petit four.

7. Multi-colored petit fours go well with a cream colored ceramic or brown colored tray,
and silver platter or glass pedestal.

8. Avoid space allowance in arranging petit fours to prevent deformation of the product.

9. Sauces, frostings, ice cream and chocolate are all good companions for plated petit fours.

10. Petit fours can be placed on an individual paper cups or similar container before
arranging them on trays or platters.
11. Use low quality container for elegant, eye catching arrangement that can
create big impression on the viewer.

12. You can provide contrast in color and shapes of container and product.

13. Individual plating of petit four will not give an opportunities in creating own
design or composition.

14. Iced petit fours can be arranged in small squares, small rectangles, long
rectangles, triangles, round and even diamond.

15. Spacing should be observed as to allow easy packaging and full view of each petit
four.

16. Multi-colored petit fours go well with a cream colored ceramic or brown colored
tray, and silver platter or glass pedestal.

17. Avoid space allowance in arranging petit fours to prevent deformation of the
product.

18. Sauces, frostings, ice cream and chocolate are all good companions for
plated petit fours.

19. Petit fours can be placed on an individual paper cups or similar container before
arranging them on trays or platters.