Republic of the Philippines
DEPARTMENT OF EDUCATION
National Capital Region
SCHOOLS DIVISION OFFICE, QUEZON CITY
TECHNICAL-VOCATIONAL EDUCATION (TVL)
2nd PERIODIC TEST
GRADE 11 – BREAD AND PASTRY PRODUCTION NC II
GENERAL INSTRUCTIONS: Read and analyze each statement. Choose your answer from among the
given options, then write your answers on your answer sheet.
1. It refers to the dry heat method of cooking which usually takes pace in an oven.
A. Baking
B. Broiling
C. Grilling
D. Stewing
2. A light cake made of meringue and flour.
A. Angel Food Cake
B. Butter Cake
C. Chiffon Cake
D. Sponge Cake
3. What sweet soluble organic compound belongs to the carbohydrate group of foods?
A. Flour
B. Milk
C. Shortening
D. Sugar
4. It refers to heating the oven to attain the required baking temperature before baking.
A. Baking
B. Proofing
C. Preheating
D. Broiling
5. This type of cake contains a high percentage of fat or shortening.
A. Butter Type Cake
B. Chiffon Cake
C. Foam Type Cake
D. Unshortened Cake
6. Which kind of Icing is made of butter and/or shortening blended with confectioner’s sugar or sugar
syrup?
A. Buttercream
B. Custard
C. Ganache
D. Syrup
7. Which is a rich cream made of chocolate and heavy cream?
A. Buttercream
B. Custard
C. Ganache
D. Syrup
8. You were given a mixture of ground almonds, egg whites, sugar syrup and confectioner’s sugar,
with these ingredients what type of petit four can you produce?
A. Fresh Petit Four
B. Marzipan
C. Caramelized Petit Four
D. Iced Petit Four
9. This is also called the conventional method, the standard method for mixing high-fat cakes. Where
in dry ingredients and liquid ingredients are added alternately to the fat mixture.
A. Creaming Method
B. Two-Stage Method
C. Flour-Batter Method
D. Angel-Food Method
10. A mixing method great for cakes with a large amount of sugar where the dry ingredients are mixed
with the fat and the liquid is added in parts, which produces generally thinner than other types of
cakes.
A. Creaming Method
B. Two-Stage Method
C. Flour-Batter Method
D. Angel-Food Method
11. This method of mixing cakes produces a finely grained cake, where in the flour and fat are mixed
until smooth and the sugar and eggs are whipped together, and these two mixtures are
incorporated, and the liquid is added to the end.
A. Creaming Method
B. Two-Stage Method
C. Flour-Batter Method
D. Angel-Food Method
12. In this method of mixing cakes, the egg foams are typically the only leavening agent where egg
whites are whipped with sugar until very thick foam is created.
A. Chiffon Method
B. One-Stage Method
C. Sponge Method
D. Angel-Food Method
13. This Method of mixing cakes does not use fat and are leavened with whipped egg whites and a
flour-sugar mixture is added to it.
A. Chiffon Method
B. One-Stage Method
C. Sponge Method
D. Angel-Food Method
14. This method of mixing cakes is similar to Angel-food Method, but a BATTER is folded into the
whites and use chemical leavening agent.
A. Chiffon Method
B. One-Stage Method
C. Sponge Method
D. Angel-Food Method
15. What is the best way to test the doneness of a Banana Cake?
A. Prick the center of the cake with a toothpick.
B. Crust have turned golden brown, crispy, and flaky.
C. Press lightly with fingers.
D. The cake shrinks away from the sides of the pan.
16. Before baking what is the most important thing you must do first to understand the process in
preparing a cake?
A. Pre-heat the oven.
.
B. Prepare all the utensils needed.
C. Check all the necessary ingredients needed.
D. Read the recipe carefully.
17. After baking the cake what must you do after that?
A. Test for doneness
B. Cool the baked products.
C. Place the pan at the center rack of the oven.
D. Mix the batter when filling pans.
18. After baking the cake and before cooling it, what must you do to be assured that it is baked
properly?
A. Test for doneness
B. Cool the baked products.
C. Place the pan at the center rack of the oven.
D. Mix the batter when filling pans.
19. After preparing all the utensils needed for measuring, mixing and baking what should you do before
doing the mis-en-place in baking?
A. Pre-heat the oven.
B. Prepare all the utensils needed.
C. Check all the necessary ingredients needed.
D. Read the recipe carefully.
20. What is the cause of a TOO DARK Lemon-Butter Cake?
A. Too much sugar/Oven too hot
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B. Under baked
C. Too much flour too strong
D. Too much leavening agent; too much shortening
The Chiffon Cake you baked turns out to be Crumbly, what do you think might be the reason for
this?
A. Too much sugar/Oven too hot
B. Under baked
C. Too much flour too strong
D. Too much leavening agent; too much shortening
After checking your Pineapple-Upside Down Cake, it seems to look like a Soggy cake, what might
be the reason for this?
A. Too much sugar/Oven too hot
B. Under baked
C. Too much flour too strong
D. Too much leavening agent; too much shortening
The Crust of your Moist Chocolate Cake Burst or Cracked, what might be is the reason behind
this?
A. Too much sugar/Oven too hot
B. Batter unevenly spread.
C. Too much flour too strong
D. Too much leavening agent, too much shortening.
You were asked to prepare a rolled cake, after baking your Sponge Cake you saw that it has an
uneven shape, what might me the cause of this?
A. Too much sugar/Oven too hot
B. Batter unevenly spread.
C. Too much flour too strong
D. Too much leavening agent, too much shortening.
When you used an edible filling that adds an easy fruit flavor to pastries, sandwiches, or cakes, you
are using a
A. Glaze
B. Filling
C. Fruits
D. Jelly
You were asked to prepare a fresh petit fours, with a cream filling which among the following will
you prepare?
A. Fruit Tarts
B. Marzipan
C. Cream Puffs
D. Iced Petit fours.
In assembling a layered cake what must you do first?
A. Have all the ingredients prepared.
B. Trim cake layers
C. Assemble all tools and equipment.
D. Brush all crumbs
After preparing all the ingredients you need in assembling a layered cake and the filling is in proper
temperature what should be the next step?
A. Have all the ingredients prepared.
B. Trim cake layers
C. Assemble all tools and equipment.
D. Brush all crumbs
After you spread the filling and placing the top layer of the cake, what is the last step you must do?
A. Place the bottom layer, upside down on a cardboard cake.
B. Ice the cake.
C. Spread the filling on the bottom layer out to the edges.
D. Place the top layer on the bottom layer, right side up.
After trimming cake layers and removing ragged edges, brushing all the loose crumbs what is the
next step in assembling a layered cake?
A. Place the bottom layer, upside down on a cardboard cake.
B. Ice the cake.
C. Spread the filling on the bottom layer out to the edges.
D. Place the top layer on the bottom layer, right side up
31. A sweet coating made of sugar, butter, water and egg whites or milk; it is often flavored and
cooked and used to cover or decorate baked goods.
A. Filling
B. Frostings
C. Glaze
D. Whipped Cream
32. You were given butter and a good quality cheese to use for your frosting, what type of frosting will
you prepare?
A. Royal Icing
B. Buttercream
C. Whipped Cream
D. Cream Cheese Frosting
33. Type of cake icing that dries into a hard outer shell. It is also one of the easiest to dye with edible
colorings.
A. Royal Icing
B. Buttercream
C. Whipped Cream
D. Cream Cheese Frosting
34. This type of cake icing is achieved using cold heavy whipping cream and sugar.
A. Royal Icing
B. Buttercream
C. Whipped Cream
D. Cream Cheese Frosting
35. The basic ingredients for this frosting are egg whites, cold water and granulated sugar and are one
of the most common types of cake icing.
A. Royal Icing
B. Meringue
C. Whipped Cream
D. Fondant
36. A popular heavy frosting which is easy to sculpt, made from combining gelatin, glycerin, water,
caster sugar and shortening.
A. Royal Icing
B. Meringue
C. Whipped Cream
D. Fondant
37. You were asked to frost a round cake for you to be able to move the cake easily while putting
frosting and decorating, what tool should you use?
A. Cardboard
B. Icing Spatula
C. Turntable
D. Parchment
38. Alona made a birthday cake for her mom. She piped all the royal icing into different sizes of flowers
to decorate the cake. After decorating, some icing flowers were left. What is the best thing to do
with these dainty flowers without making any waste of it?
A. Play with them.
B. Discard the left over.
C. Cover them with a clean cloth.
D. Store them in airtight container for later use.
39. Advise Ronalyn on how to present her sliced roll cake when she serves them to her friends during
a meet up day.
A. In cellophane bags
B. On decorated paper plates
C. Inside paper bags with beautiful designs
D. On a breadbasket lined with clean cloth
40. Anna would like to decorate the top of her muffin with rosette icing to make it more attractive.
What pastry tip must she use to achieve the desired decoration?
A. Star
B. Ruffle
C. Round
D. Basket weave
41. Karla was tasked to prepare the petit fours for the Foundation Day celebration visitors of her
school. To make the petit fours more appealing, how can she improve the appearance of the petit
fours any further?
A. Add design/garnishing.
B. Drizzle with oil
C. Put some icing.
D. Dust with sugar.
42. In preparing cakes for debut, weddings, and the likes, which icing is the best because it lasts the
longest?
A. Meringue
B. Royal icing
C. Butter cream
D. Cream cheese frosting
43. Where should baked products be temporarily be placed after taking it out of the oven?
A. Jars
B. Plates
C. Cellophane
D. cooling rack
44. Look for what is NOT one of the reasons for covering a cake with frosting.
A. Cause the cake to stale easily.
B. Enhance the texture of the cake.
C. Increase eye appeal of the cake.
D. Improve the over- all flavour of the cake.
45. These tools are commonly used in decorating cakes with frosting or icing, EXCEPT for one.
A. Spatula
B. Pastry tip
C. Pastry bag
D. Rolling pin
46. Identify the type of icing that is made of powdered sugar, butter, and milk.
A. Royal icing
B. Meringue
C. Butter cream
D. Whipped Cream
47. You were asked to prepare 100 pieces of cube Iced Petit Four using an 8.5 in x 13 in sponge cake
and strawberry jam as a filling, if in that sponge cake you can make 50 slices using square shape
petit fours, how many sponge cake will you be needing to prepare 100 pieces.
A. 1 Sponge Cake
B. 2 Sponge Cake
C. 3 Sponge Cake
D. 4 Sponge Cake
48. In preparing Chiffon Cake you will be needing 2 ½ cups of cake flour, if a cup flour is equivalent to
115 grams, how many grams of cake flour will you be needing in preparing the cake?
A. 285.5 grams
B. 286.5 grams
C. 287.5 grams
D. 288.5 grams
49. To frost 10 inches round Chiffon Cake you used butter cream frostings, but while frosting it you
suddenly realized that it’s not enough, and you need to make half of the recipe of butter cream. If a
cup of butter is needed to make one recipe of buttercream frostings how many grams of butter will
you be using all in all if a cup of butter is equivalent to 227 grams?
A. 340.5 grams
B. 341 grams
C. 341.5 grams
D. 342 grams
50. In preparing Ganache the ratio of chocolate and cream is 1:1; if one tetra brick of all purpose
cream is 250ml how many grams of chocolate will you be needing?
A. 159 grams
B. 169 grams
C. 179 grams
D. 189 grams