Directions: 

Arrange the steps in preparing biscuits using the wet-to-dry method.

Add milk and oil mixture to flour. 3

Answer 1
Cut dough with a cutter or knife. 5
Answer 2
Add oil to milk 2
Answer 3
Measure and sift dry ingredients. 1
Answer 4
Roll out dough on a floured 4
board. Answer 5

Direction: Give the equivalent of each measurement.

2
1/8 cup               = _________ tablespoon Answer 1
2 gram               = __________ ounces. 0.70
Answer 2
4 tablespoon      = _________ cup
1/4
Answer 3

8
2 gallon              = _________ quarts Answer 4
2 pounds            = __________ ounces 32
Answer 5

Arrange the steps in preparing biscuits using the dry-to-wet method.

Cut dough with a cutter or knife. 5

Answer 1
Measure and sift dry ingredients 1
Answer 2
Cut shortening into flour with two knives. 2
Answer 3
Add milk to the mixture and mix until dough is 3
formed Answer 4
Roll dough and the floured board 4
Answer 5

Directions: Fill the blanks with the correct answer below:

Steam  is the primary leavener for pie crust.

Lard hydrogenated shortening, and Butter which are fast that contain moisture are better
used than liquid oil.
Ideally, pastry flours, which contain Less  gluten than all-purpose flour, should be used.
Air is the secondary leavening agent.
The use of Salt in any baked product improves the flavor.

Direction: Choose the correct answer that is described or referred to

A healthier alternative to the meat fillings which is very similar to Answer 1

quiches. Vegetables

Are the most traditional options for your pies. Portable and convenient, Answer 2
they're like having a meal. Meat fillings

These mixtures are similar to the cream fillings, but they aren't as
Answer 3
smooth and are more on the side of fudge-like. In fact, there are many Nuts and legumes
recipes that call for chocolate or caramel.
Are usually something along the lines of a custard or a pudding. In their Answer 4
most basic form, they consist of some type of dairy, flour and eggs. Cream fillings

Filling you can include in your pies. Buying local and organic
ingredients makes a difference in the health value of your pie, as well as Answer 5
Fruit fillings
its taste.
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Direction: Choose the correct answer that is described or referred to

Brought by workers infected with diseases or illnesses, unhygienic

personal practices that can transmit bacteria, parasites, fungi to other Answer 1
Biological Hazards
workers and food, & equipment being handled
Brought by unhealthy working conditions, poor lighting, poor
ventilation, insufficient facilities, inefficient or faulty equipment or Answer 2
Phyisical Hazards
machine, and improper work practices such as wrong use of knives.
Brought by too much stress from work may cause mental &
Answer 3
emotional strains, anxieties, depression – losing focus on one’s
Psychological Hazards
work and others
Brought by use of chemicals such as disinfectants for cleaning Answer 4
equipment and floorings, fumes, and smokes from cooking Chemical Hazards

Brought by poor posture when working long periods of standing,

bending, pushing, lifting, carrying that can cause body stress, Answer 5
muscle pains and soreness, back injury, numbness of hands, feet & Ergonomic Hazards

other parts of body

Rinsing of hands only is enough to cleanse our hands.

Select one:
True

False
Direction: Choose the best answer for each statement below
Pastry products are ____________ according to established standards and Answer 1
procedures.  Shelf life

__________ of baked pastry products are determined according to Answer 2

established standards and procedures. Shelf life

Answer 3
___________ and procedures in storing pastry products.
Standards

Packaging are selected appropriate for the preservation of product

______________ and eating characteristics. Answer 4
Freshness

___________ materials are selected according to types, kinds and Answer 5

classification of pastry products. Packaging

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Use gloves as substitute for hand washing.

Select one:
True
 False

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Use hand towels for wiping dishes.

Select one:
True
False

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Direction: Choose the best answer for each statement below.

They should not be covered because the plastic wrap will make a mess of Answer 1
the ______. Top

Cookies may be sold day old provided that they are stored overnight at Answer 2
room _____________ and wrapped tightly with plastic wrap or covered Temperature
with a bun pan cover.
It is ultimately the supervisor’s responsibility to make sure that the product Answer 3
has held up overnight and meet the storing ____________ of pastry Standard
products.
All bar cookies & brownies should be cut as needed to keep them from Answer 4
___________ out prematurely. Drying

All products that are kept overnight should be closely ____________ and Answer 5
tested prior to being used. Inspected

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Avoid working with food when you have an open cut or wound

Select one:
True
False

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Directions: Choose the best answer for each statements.
Bar Cookies should be stored in the _______________ overnight.
Answer 1
Refrigerator

Croissants, Danishes, Puff Pastry, and Sweet Rolls are not to be sold day
old. The exception to this is that _______________ may be used day old
for sandwiches. Answer 2
Croissants

A piece of _____________ paper, or plastic wrap should be placed on the

inside of the cut after a slice of cake has been removed to prevent drying
out. Answer 3
Parchment

All Croissants, Danishes, Puff Pastry, and Sweet Rolls should be displayed
so that the filling/topping does not get _________. Answer 4
Smashed
Cakes & Pies may be sold day old if they are stored in the refrigerator
_____________. Answer 5
Overnight

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Wash hands only before eating.

Select one:
True
False
Direction: Choose the correct answer that is described or referred to

Answer 1
______________ adds to the shelf life and mouth feel of the product.
Moisture Content

Answer 2
______________ and eating properties.
Mouth feel

_____________ of the product when it is finally removed from the oven Answer 3

is important to the visual appeal of the product. Colour stimulates the Color
senses and encourages the customer to purchase.
___________ and texture is about how it feels in the mouth when the Answer 4
customer is consuming the product. Consistency

______________ is about form and shape. It is important that all pieces Answer 5
have the same appearance. Appearance

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 Answer 1
Free from danger, risk or injury.
Safety

Refers to the office, premises or work site where a worker is

temporarily assigned. Answer 2
Workplace

Refer to various environmental factors or stresses that can Answer 3

cause sickness, impaired health. Occupational hazards

Answer 4
Set of exact specifications to become pattern of action.
Quality Standard

The practice or measure to create an environment conducive Answer 5

Sanitation
to good health.

Direction: Arrange the following steps in creating the crust.

Answer 1
Arrange the first dough over the cake pan. This will be the base.
6

In a flat surface flatten each of the dough and roll using a rolling pin until
Answer 2
wide enough to fit an eight or nine inch cake pan. Note: Sprinkle flour over 5
the flat surface to prevent the dough from sticking or use a silicon mat.
Answer 3
Combine flour and salt then mix using a balloon whisk. 1

When everything is completely mixed, gather the mixture and divide into two Answer 4
equal parts. 4

Set the second flattened dough aside. This will be needed after arranging the Answer 5
filling in the cake pan. 7

Gradually add cold water a tablespoon at a time while mixing the ingredients. Answer 6
3

Answer 7
Add butter and shortening then mix using a pastry mixer.
2

Direction: Choose the word described by statements below.

_______________ dry, fat, rich
Mouth feel
Answer 1

____________ some of each creates Texture

Answer 2
contrast
________________ both real and perceived.
Temperature
Answer 3

__________ use a wide palette.

Color
Answer 4

_________ create visual interest.

Shape
Answer 5

Direction: Choose the correct answer that is described or referred to

Answer 1
________________ also known as sodium bicarbonate or NaHCO3
Baking soda

Answer 2
_____________ is ammonium carbonate or (NH4)2CO3.
Bakers' ammonia

_________ is the powdery substance created when a dry grain is Answer 3

pulverized. Flour

_____________ has had all of the naturally present molasses refined Answer 4

out. White sugar

_________________ is a liquid sugar made from cornstarch used for Answer 5

frosting and candy making. Corn Syrup

1
4 cups = Answer  quart

2 kilo   = _________ Answer 1

lbs. 2.42

Answer 2
6 cups  = ____________ quartz
1½

Answer 3
3 cups  = ___________ pints 1½

Answer 4
2 cups  = _________ tbsp
32

 ¾ c   = ___________ tablespoon
Answer 5
12

1
2 cups = Answer  pint.
16
1 cup = Answer  tbsp.
Layered and flaky crust folded into empanada shape and filled with a variety of fillings.
Turnovers
Answer 1 Pastries that consist of a minimum of two components: the
first, a relatively thin pastry  dough, when baked forms a crust that hold the second,
Pies
the filling.Answer 2
They are smaller versions of pies baked in short-sided fluted edged pans with a removable
bottom, the pan being half the depth of a pie pan.

Tarts
Answer 3
Are made of water and butter, which is brought to a boil in a saucepan, then flour, is stirred in all
at once.
Puffs and Popovers
Answer 4
Include regional delicacies like otap, barquillos, rosquillos, turrones de kasoy, turrones de mani,
roscas, and all-time favorites like hopia and empanada or empanaditas.
Local Filipino Pastries
Answer 5

4
1/4 cup = Answer  tbsp.

0.5
1 T = Answer  tsp.

__________ of baked pastry products are determined according to Answer 1

established standards and procedures. Shelf Life

_________________ may be sold day old if they are stored in the Answer 2
refrigerator overnight. They should not be covered because the plastic Cakes & Pies
wrap will make a mess of the top.
Bar Cookies should be stored in the _____________ overnight. Answer 3
Refrigerator

Packaging are selected appropriate for the preservation of product Answer 4

_____________ and eating characteristics. Freshness

Croissants, Danishes, Puff Pastry, and Sweet Rolls are not to be sold
day old.The exception to this is that ______________ may be used day old Answer 5
Croissants
for sandwiches.
and Procedures in storing pastry products. Answer 6
Standards

A piece of ______________ paper, or plastic wrap should be placed on the

inside of the cut after a slice of cake has been removed to prevent Answer 7
Parchment
drying out.
_________ materials are selected according to types, kinds and Answer 8
classification of pastry products. Packaging

All Croissants, Danishes, Puff Pastry, and Sweet Rolls should be Answer 9
displayed so that the filling/topping does not get _____________. Smashed

Pastry products are ____________ according to established standards and procedures.

Shelf Life
Answer 10

They are smaller versions of pies baked in short-sided fluted

edged pans with a removable bottom, the pan being half the Answer 1
depth of a pie pan. Choose...

Include regional delicacies like otap, barquillos, rosquillos,

Answer 2
turrones de kasoy, turrones de mani, roscas, and all-time
Choose...
favorites like hopia and empanada  or empanaditas.
Are made of water and butter, which is brought to a boil in a Answer 3
saucepan, then flour, is stirred in all at once. Choose...

Layered and flaky crust folded into empanada shape and filled Answer 4
with a variety of fillings. Choose...

Pastries that consist of a minimum of two components: the first,

a relatively thin pastry  dough, when baked forms a crust that Answer 5
hold the second, the filling. PIES

Directions: Classify the following tools based on their usage. Choose the letter of your answer in
the space below.
Note : Answers can be reused as many as possible

Custard Cups Answer 1

Preparation

Bread toaster Answer 2

Baking equipment
 Answer 3
Flour sifter
Preparation

Wooden Answer 4
spoon Mixing

Answer 5
Muffin pan
Baking Pans

Directions: Classify the following tools based on their usage. Choose the letter of your
answer in the space below.
Note : Answers can be reused as many as possible

Spatula Mixing
Answer 1
Pastry blender Mixing
Answer 2
Grater Preparation
Answer 3
Electric handy mixer Mixing
Answer 4
Set of measuring spoon Measuring
Answer 5

Slips, falls.
Wet floor
Answer 1

Decrease in life span.

Risks
Answer 2

Those that are basically causing stress.

Unsafe Workplace
Answer 3

Awkward posture arising from improper work

methods. Hazards
Answer 4

Noise vibration energy.

Biological Hazards
Answer 5

Direction: Choose the best answer for each statement below.

Ideal for gateau making, can be plain, made with nuts or different Sponge cake
colors. Easy to slice. Answer 1
Gateau St Honore is the classic that uses balls of choux pastry filled Choux pastry
Answer 2
with flavored crème.
Used to support gateau base when extra strength is needed. Needs
to be very thin to make the eating sensation more refined. Can be Shortbread
Answer 3
fragile when using.
Used as a base for Gateau St Honore. Gateau Mille Feulle is
layered together with flavoured Crème Patisserie and then glazed Puff pastry
Answer 4
with feathered fondant for visual impact.
A gateau that has meringue style base and top with flavoured cream
between. The name has also become synonymous with the Dacquoise
Answer 5
meringue base on its own.
Temperature required - ____________ products like gateaux and Answer 1
tortes should only be in freezer for weekly periods Patisserie

What is the important rule to remember when displaying product? Answer 2

Keep all neat and tidy

Answer 3
_______________ will have a drying effect on products. 
Freezing

Care needs to be taken that edges and top ______________ are not Answer 4
damages when packages do not get damaged Decorations

_________________ - Placing gateaux and tortes into boxes when

Answer 5
sold is the best way of ensuring that the product travels to the place Size of containers
on consumption intact.
Style of ___________ can be at the discretion to the head pastry Answer 1
cook. Decoration

Answer 2
___________ must look the same every time
Product

A ____________ display increases eye appeal and may persuade Answer 3

costumers to order a slice or buy a whole cake when they see it. Well-presented

Answer 4
____________ is the main criteria here
Consistency

Appropriate silver cake servers can also be used to make an Answer 5

_____________ on the customer Impression

______________- Placing gateaux and tortes into boxes when sold

Answer 1
is the best way of ensuring that the product travels to the place on Size of containers
consumption intact.
Food that is not fit for human consumption. This food should not be Answer 2
sold. _______________ must accept the loss. Manufacturer

Fresh products all have ‘different lifetimes’ at what sage do they Answer 3
become ‘____________’ and ‘inconsumable’. Unsaleable
 Answer 4
___________ will have a drying effect on products.
Freezing

Answer 5
____________ is the process where the optimum eating fades.
Stalling

Temperature required - ____________ products like gateaux and Answer 6

tortes should only be in freezer for weekly periods Patisserie

Care needs to be taken that edges and top _______________ are Answer 7

not damages when packages do not get damaged. Decorations

When applying decorations ____________ sizes need to be taken Answer 8

into considered. Packages

Keep all ______________ is the important rule to remember when Answer 9

displaying product. Neat and tidy

All purchasers have the right to be able to purchase food that will
Answer 10
last a certain period of time past the time of purchase. This will Food Product
vary from food product to _______________.
______________ Placing gateaux and tortes into boxes when sold
Answer 1
is the best way of ensuring that the product travels to the place on Size of containers
consumption intact.
When applying decorations packages sizes need to be taken into Answer 2
considered. Packages

Keep all ___________ is the important rule to remember when Answer 3

displaying product. Neat and tidy

Answer 4
___________ will have a drying effect on products.
Freezing

Care needs to be taken that edges and top ____________ are not Answer 5
damages when packages do not get damaged. Decorations

Direction: Choose the best answer for each statement below.

______________ with low moisture content type of fruit is best for Answer 1

dipping in caramel. Fruit

Answer 2
Product needs to be ___________ and intact with no broken surfaces.
Tidy

_____________ is sugar that is cooked until it reaches a temperature of Answer 3

156°C when it begins to color. Caramel

To dip in caramel product and _______________ needs to be prepared Answer 4

before the making of the caramel. Equipment
______________ sugar can be used to 'glaze' petit fours before they are Answer 5
served. Caramelized

Direction: Choose the best answer for each statement below.

Answer 1
Make sure the _________ the sponge sheet was baked on is removed. Paper

Answer 2
__________ is the most efficient shape to cut your petit four glace. Square

Answer 3
_____________ need to be dry and have smooth sharp edges.
Petit fours

____________ needs to stand, while being weighted down for at least Answer 4

2 hours. Product

Answer 5
_____________ filling needs to be chilled to be able to be cut.
Butter cream

Direction: Choose the best answer for each statement below.

Answer 1
_____________ of the plate is closest to the customer.
Bottom

Answer 2
____________ of the plate is the farthest away from the customer.
Top

Place the food on the plate to maximize ___________ impact to the Answer 3

customer. Visual

If a sauce is at risk of becoming dangerous two to ___________ hour Answer 4

rule applied. Danger zone

Sauces can be considered ‘high risk’ food safety Anglaise and Answer 5
___________ thickened sauces. Starch

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Direction: Choose the best answer for each statement below.
_______________ is one of the example of garnishes that could be
used for desserts. Answer 1
Chocolate curls

Presentation of ______________ is very important, first impression

always an advantage. Answer 2
Desserts

Answer 3
Desserts

_______________ can now keep records down to the minutes

details. Answer 4
Computers

______________ serve more cold desserts.

Answer 5
Day service period

______________ is the only way to try and meet the requirements

of the customer. Answer 6
Averaging

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Direction: Choose the best answer.
The mixing method for cake where dry ingredients are sifted together in a bowl and all
liquid ingredients are poured into it is called the ___________ method.

Select one:

a.

Muffin

b.

Modified

c.

one-bowl

d.

Conventional

Clear my choice

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Direction: Choose the best answer.
A wooden rotating device when a newly baked cake stands to be decorated with icing or
frosting is called a cake ___________.

Select one:

a.

Pedestal
 b.

Stand

c.

Turntable

Clear my choice

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Direction: True or False.
The shelf life of petit fours depend on the cost of its ingredients.

Select one:

True

False

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Direction: Choose the best answer.
The mixing method for the cake where fat is creamed and sugar is added and dry
ingredients are added alternately with liquid ingredients is the ____________ methods.

Select one:

a.

One-bowl

b.

Conventional

c.

Muffin

Clear my choice

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Direction: Choose the best answer.
____________ are sweet covering or coating in cakes.

Select one:

a.

Glazing's
 b.

Fillings

c.

Icings

Clear my choice

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Direction: Choose the best answer.
If tenderness is goal in a cake, then use the __________ technique.

Select one:

a.

Mixing

b.

Creaming

c.

Blending

Clear my choice

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Direction: Choose the best answer for each statement below.
Purée
 Food passed through a sieve to make a thick pulp. Answer 1

Batter
Soft completed cake mixture. Answer 2

Batter
Answer 3

Tapioca Pearl
Derived from the root of the South American cassava plant. Answer 4

Salamander
A type of grill heated from above. Answer 5

Pudding
A soft mixture bake or steam in a basin or dish. Answer 6

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Direction: True or False.
A baked product should create a huge impression to its customer if it is to be sold

Select one:

True

False

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Direction: True or False.
The aesthetic display of petit fours is the culmination of the entire process of production.

Select one:

True

False

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Direction: Choose the best answer.
Icings and ____________ are similar in characteristics except that the former is thinner than the
latter.

Select one:

a.

Frosting

b.

Fillings

c.

Glazing
A baked product should create a huge impression to its customer if it is to be sold

Select one:

True

False

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Direction: True or False.
The shelf life of petit fours depend on the cost of its ingredients.

Select one:

True

False

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Direction: Choose the best answer.
The mixing method for the cake where fat is creamed and sugar is added and dry
ingredients are added alternately with liquid ingredients is the ____________ methods.

Select one:
 a.

Muffin

b.

One-bowl

c.

Conventional

Clear my choice

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Direction: Choose the best answer.
Dessert is considered the __________ part of a meal.

Select one:

a.

Beginning

b.

Middle

c.

End

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Direction: True or False.
The standard criteria in presenting petit fours should be flawless, attractive, finely crafted,
and elegant.

Select one:

True

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Direction: Choose the best answer.
Variety of tiny cake covered with fondant or icings uses ____________ cake as base.

Select one:

a.

Chocolate

b.

Butter

c.

Sponge

Clear my choice
Question 7
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Direction: Choose the best answer.
The type of icing consisting of sugar, water, corn syrup, and butter and cooked in a double
boiler is called _____________.

Select one:

a.

Combination

b.

Cream

c.

Flat

Clear my choice

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Direction: True or False.

Question 9
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Direction: Choose the best answer.
Icings and ____________ are similar in characteristics except that the former is thinner than the
latter.

Select one:

a.

Glazing

b.

Frosting

c.

Fillings

Clear my choice

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Direction: Choose the best answer.
Petit four sec means ______________.

Select one:
 a.

Salty

b.

Dry

c.

Sweet

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Direction: True or False.
Petit fours is a French word that means portable oven

Select one:

True

False

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Direction: True or False.
Plates and platters are the most common containers that are neat, elegant, and artistic.

Select one:

True

False

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Direction: Choose the best answer.
Petit fours is derived from the __________ word.

Select one:

a.

Italian

b.

English

c.

French

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Direction: Choose the best answer.
Sweets arranged in between layers of cake or on top of it are ______________.

Select one:

b.

Icings

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Direction: True or False.
Paper napkins and paper cups are used in serving slices of cakes, pies, and tortes for big
groups because they simplify cleaning.

False

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Direction: Choose the best answer.
A wooden rotating device when a newly baked cake stands to be decorated with icing or
frosting is called a cake ___________.

Select one:

a.

Stand

b.

Turntable

c.

Pedestal

Clear my choice

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Direction: True or False.
White sugar is a highly refined sugar with added cornstarch.

Select one:

True

False

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Direction: True or False.
Tongs are used to lift breads; cake or pie servers are used to transfer slices easily and neatly
to a serving plate.

Select one:

True

False

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Direction: Choose the best answer.
A _____________ pan is considered an excellent baking container for sponge cakes because it
gives support to the batter and speeds up penetration of heat.

Select one:

a.

Tube

b.

Rectangular

c.

Square
 Clear my choice

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Direction: True or False.
A paper plate used to display a cake or pie attracts bigger attention to potential customers.

Select one:

True

False

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Direction: Choose the best answer.
The mixing method for cake where dry ingredients are sifted together in a bowl and all
liquid ingredients are poured into it is called the ___________ method.

Select one:

a.

Muffin

b.
Conventional

c.

Modified

d.

one-bowl

Clear my choice

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Direction: True or False.
To cut on cost, wrap cakes, pies, breads, and pastries in plastics or wax paper before serving.

Select one:

True

False

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Direction: Choose the best answer.
Bite-sized appetizers served in cocktails, before a dinner, are called petit four ___________.
Select one:

a.

Sec

b.

Sales

c.

Glaces

Clear my choice

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Direction: Choose the best answer.
Petit fours are small __________.

Select one:

a.

Cakes

b.

Confectioneries

c.

Cookies

Clear my choice
Question 25
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Direction: Choose the best answer.
If volume is the goal in making a cake, then use the ____________ technique.

b.

Beating

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Direction: Choose the best answer.
Petit four glaces are best stored in airtight containers and kept in the _____________.

Select one:

a.

Cabinet

b.

Refrigerator

c.

Freezer
 Clear my choice

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If tenderness is goal in a cake, then use the __________ technique.

Select one:

a.

Mixing

b.

Blending

c.

Creaming

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Petit four glace means ___________.
Select one:

a.

Decor

b.

Iced

c.

Frost

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Direction: True or False.
Petit four sales include dainty biscuits, baked meringue, and macaroons.

Select one:

True

False

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Question text
Direction: True or False.
Batter is a mixture of flour, liquid, butter, and eggs of pouring consistency.

Select one:

True

False

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An edible paste made of ground almonds, confectioners' sugar, egg, and lemon juice is
called ____________.

Select one:

a.

Icing

b.

Marpizan

c.

Frosting

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Direction: True or False.
Presenting a baked product is as important as its production

Select one:

True

False-try

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The goal in displaying petit fours in choosing the right container for the right petit fours, for
the right occasion, and for the right customers.

Select one:

True

False

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The type of icing consisting of shortening, cconfectioners' sugar, milk powder, egg, water
flavoring, and stabilizer is ______________ type icing.

Select one:

a.

Combination

b.

Flat

c.

Cream

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Petit fours means small ___________.

Select one:

a.

Desserts
 b.

Cakes

c.

Oven

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Direction: True or False.
The mother of all shortened cakes is pound cake.

Select one:

True

False

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Direction: True or False.
An immediate showstopper in displaying cake is the use of cake pedestal.

Select one:
 True

False

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____________ are sweet covering or coating in cakes.

Select one:

a.

Glazing's

b.

Icings

c.

Fillings

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If the crust of the cake becomes thick, hard, and dark in color, this means that the baking
temperature is ___________.

Select one:

a.

High

b.

Low

c.

Medium

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Direction: True or False.
Patronage and sale of petit fours is dependent on its creative and elegant presentation and
not necessarily on the quality of the product.

Select one:

True

False

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Petit fours are usually served as ____________ and snacks.

Select one:

a.

Desserts

b.

Main course

c.

Accompaniments

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To assure well-distribution of heat inside the oven, it is a must to ___________ the oven before
baking the cake.

Select one:

a.

Under heated
 b.

Overheat

c.

Preheat

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Direction: True or False.
Indigenous containers can be used for all baked products because they are inexpensive.

Select one:

True

False

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Direction: True or False.
Biscuits or small breads topped with liver pate, eggs, anchovies, ham, or sausages are
examples of petit fours secs .
Select one:

True

False

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Aesthetic display of petit fours is an important aspect in food business.

Select one:

True

False

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Unshorten cakes are also called ____________ type of cakes.

Select one:

a.

Butter
 b.

Sponge

c.

Foam

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Direction: True or False.
Sponge cakes are also known as shortened cakes.

Select one:

True

False

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In choosing the right containers, it is important to choose a container that stands out like
the petit fours.
Select one:

True

False

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Direction: True or False.
Gateaux is an Italian word for cake.

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True

False

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Direction: True or False.
Sauces and frostings can be topped on cakes or create designs around a cake or pie on the
plate to relate a composition.

Select one:

True
 False

This refers to kneading until the dough takes on the smooth Answer 1
characteristics of a well develop gluten structure inside the dough Bread dough

This is the blending of whipped cream and melted chocolate

Answer 2
together so minimal air is lost so the light properties of a delicious
Folding
chocolate mousse is achieved.
This skill is required when producing gateaux so even portions are Answer 3
achieved Cutting

This is the manipulation of a dough until the correct consistency is Answer 4

achieved Kneading

These skills are required so even balance is achieved in the Answer 5

decoration Piping

To get the correct consistency before the next stage is attempted.

Answer 1
Usually butter and sugar to aerate before adding remainder of
Beating
ingredients.
Is the manipulation of a dough until the correct consistency is Answer 2
achieved. Kneading

To make meringue, mixing of cream so the fat globules begin to

Answer 3
adhere together and air is trapped inside allowing cream to be piped
Whisking
.
Is the mixing of an ingredient like butter so it is smooth and lump
Answer 4
free. It can be mixing it until the ingredient is lighter and fluffier due
Creaming
to the air being incorporated into the ingredient.
Answer 5
_______ must be adhered to outside packages.
Labelling

Answer 6
Are required when producing gateaux so even portions are achieved.
Cutting

Is kneaded until the dough takes on the smooth characteristics of a Answer 7

well develop gluten structure inside the dough. Kneading

Answer 8
Skills are required so even balance is achieved in the decoration.
Piping

The aim of each of the production method is to form an Answer 9

_____________. Emulsion
Is the blending of whipped cream and melted chocolate together so
Answer 10
minimal air is lost so the light properties of a delicious chocolate
Folding
mousse is achieved.
Roasted ________________ like almonds, hazelnuts, walnuts, peanuts Answer 1
can be added whole or chopped Nuts

Answer 2
Before or after _____________ can glazes be added to petit for sec.
Baking

Answer 3
_______________ water content is best type of filling for petit four sec.
Low

Answer 4
______________ can also be added to add to flavor.
Spices

Answer 5
‘Petit four sec’ means small ___________ product from the oven.
Dry

It should have a visual impact on _______ mind.

Answer 1
Customers

______________ will only require the customer to be supplied with the

tools to consume the dessert. Answer 2
A la carte

In regards to Food Safety when serving hot desserts how long food
is held in the _____________. Answer 3
Four

Temperature at which desserts be served hot, ________________ and

cold. Answer 4
Danger zone

Place food on _____________ as you wish customer to see it.

Answer 5
Plate

____________ is to be considered when overall return to the Answer 1

Portion sizes
enterprise.
Dessert _______________ is all about making the dessert look as Answer 2
Presentation
attractive as possible to the customer. Presentation

A chef who uses __________ imaginatively can produce very effective Answer 3
results. Color

______________ allows for smaller sizes to be served giving greater Answer 4

array of choice for the customer. Buffet service

______ are decorations added to an item for color contrast and to Answer 5
provide visual appeal and flavor. Garnishes

Direction: Choose the best answer for each statement below.

A finished gâteau should not be higher than ________ cm without the Answer 1
decoration 5

Answer 2
The sponge and filling layers should be of __________ thickness
Equal

A gâteau of 21 cm could be divided into at least ____________ pieces if Answer 3

used as a dessert 12 or 16

A gâteau has generally __________ layers of sponge and 2 layers of Answer 4

filling 3

Answer 5
Use a decoration that depicts the __________ of the gateau
Filling

To blend ingredients with a circular motion.

Answer 1
Stir

To mix rapidly in order to make a mixture smooth and light by

incorporating as much air as possible. Answer 2
Beat

To heat sugar in order to turn it brown and give it a special taste.

Answer 3
Caramelize

Answer 4
To incorporate two or more ingredients thoroughly
Blend

Answer 5
To heat below boiling point in a double broiler
Scald

Direction: Choose the best answer for each statement below.

_____________ and Sugar are the two main ingredients in marzipan. Answer 1
Almonds
 Almonds

On large platters, mirrors or on small plates ways ___________ are Answer 2

normally displayed. Petit fours

It must have a ___________ surface when condition must marzipan be Answer 3

for the glaze applied to the surface of the marzipan. Dry

____________ and cleanliness is most important when working with Answer 4

marzipan. Hygiene

Chocolate, __________, Fondant, Jam and Food Lacquers are Answer 5

four preparations that can be used to glaze marzipan. Ganache

If there are 100 desserts then 150 ___________ pieces need to be Answer 1

produced. Garnish

___________ of dessert is very important, first impression always an Answer 2

advantage. Presentation

_______________ is the only way to try and meet the requirements of Answer 3
the customer. Averaging

Determine amount required for service period guest, ______________, Answer 4

Average of past usage. Keep records

Answer 5
_____________ can now keep records down to the minutes details.
Computers
If tenderness is goal in a cake, then use the __________ technique.

Select one:

a.
Creaming

b.
Blending

c.
Mixing

Direction: Choose the best answer for each statement below.

What is the most efficient shape to cut your petit four glace? 
Answer 1
Square

Before they are glazed most ______________ petit fours are normally

decorated. Answer 2
Marzipan

_____________ are high in moisture and carry good flavors. Their role is
to bind, add flavor and moisture to a product that is normally dry in texture. Answer 3
Jams

______________ filling needs to be chilled to be able to be cut.

Answer 4
Butter cream

Make sure the __________ the sponge sheet was baked on is removed.
Answer 5
Paper