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    2nd Periodical Test in Bread and Pastry

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    Ton Beltran
    This document appears to be a test from a high school in the Philippines assessing knowledge of petit fours and cake production. It contains true/false and multiple choice questions testing understanding of terms like petit four, cake mixing methods, classifications of cakes, and stages of dough production. It also includes short answer questions asking to list cake mixing methods, cake classifications, types of petit fours, and the stages of making dough. Finally, there are two essay questions asking to explain the stages of making dough and provide ingredients and procedures for making chiffon and tart cakes. The test was prepared by a teacher and checked by another.

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    © All Rights Reserved
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    2nd Periodical Test in Bread and Pastry

    Uploaded by

    Ton Beltran
    47 views2 pages
    This document appears to be a test from a high school in the Philippines assessing knowledge of petit fours and cake production. It contains true/false and multiple choice questions testing understanding of terms like petit four, cake mixing methods, classifications of cakes, and stages of dough production. It also includes short answer questions asking to list cake mixing methods, cake classifications, types of petit fours, and the stages of making dough. Finally, there are two essay questions asking to explain the stages of making dough and provide ingredients and procedures for making chiffon and tart cakes. The test was prepared by a teacher and checked by another.

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    2nd periodical test in bread and pastry

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    This document appears to be a test from a high school in the Philippines assessing knowledge of petit fours and cake production. It contains true/false and multiple choice questions testing understanding of terms like petit four, cake mixing methods, classifications of cakes, and stages of dough production. It also includes short answer questions asking to list cake mixing methods, cake classifications, types of petit fours, and the stages of making dough. Finally, there are two essay questions asking to explain the stages of making dough and provide ingredients and procedures for making chiffon and tart cakes. The test was prepared by a teacher and checked by another.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    47 views2 pages

    2nd Periodical Test in Bread and Pastry

    Uploaded by

    Ton Beltran
    This document appears to be a test from a high school in the Philippines assessing knowledge of petit fours and cake production. It contains true/false and multiple choice questions testing understanding of terms like petit four, cake mixing methods, classifications of cakes, and stages of dough production. It also includes short answer questions asking to list cake mixing methods, cake classifications, types of petit fours, and the stages of making dough. Finally, there are two essay questions asking to explain the stages of making dough and provide ingredients and procedures for making chiffon and tart cakes. The test was prepared by a teacher and checked by another.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Republic of the Philippines

    Department of Education
    Region III
    Division of Nueva Ecija
    T. A. DIONISIO NATIONAL HIGH SCHOOL
    Malapit, San Isidro, Nueva Ecija
    NAME : ______________________________________________________ SCORE: ___________________
    YR & SEC: _________________________________________________ DATE: __________________

    I. Write True if the statement is correct and False if the statement is incorrect.

    ______1. Petit four is a French word that means portable oven.

    ______2. Petit four sales includes dainty biscuits, bake meringue and macaroons.

    ______3. Biscuits or small breads topped with liver paste, eggs, anchovies, ham or sausage are example of petit four
    secs.

    _____4. Aesthetic display of petit four is an important aspect in food business.

    _____5. The goal in displaying petit fours is choosing the right container for the right petit four for the right occasion and
    for the right customers.

    _____6. The standard criteria in presenting petit fours should be flawless, attractive finely crafted and elegant.

    _____7. In choosing the right containers, it is important to choose a container that stands out like petit fours.

    _____8. The aesthetic display of petit fours is the culmination of the entire process of production.

    _____9. Patronage and sale of petit fours is dependent on its creative and elegant presentation and not necessarily on
    the quality of the product.

    _____10. The shelf life of petit fours depend on the ingredients of it.

    _____11. Presenting a baked products is as important as its production.

    _____12. A baked product should create a huge impression to its customer if it is to be sold.

    _____13. cake mixture is what we called butter.

    _____14. White sugar is a highly refined sugar with added cornstarch.

    _____15. Cakes are classified based o the presence of fats .

    II. Underline the correct answer.

    1. To assure well distribution of heat inside the oven, it is a must to (preheat, under heat, overheat) the oven before
    baking.

    2. The mixing method for the cake where fat is creamed and sugar is added and dry ingredients are added alternate with
    liquid ingredients is the (conventional, muffin, one bowl ) method.

    3. (Icings, Fillings , Glazing’s) are sweet coverings or coatings in cakes.

    4. Sweets arranged in between layers of cake or on top of it are (fillings, desserts, icing).

    5. A wooden rotating device when a newly baked cake stands to be decorated with icing or frosting is called a cake.
    (pedestal, stand, turntable).

    6-7 Petit fours are small ( cakes, confectioneries, cookies) usually served as ( desserts, main course, accompaniments)
    and snacks.

    8.Petit four is derived from the (English , French, Italian) word.

    9. Petit four sec means (dry, sweet , salty)

    10. Petit four glace means (iced, frost, decor).


    11. Bite size appetizers served in cocktails before a dinner are called petit four (sales, secs, glaces)

    12. (Fermenting, proofing, kneading) is a process that converts sugar into alcohol and carbon dioxide.

    13. (Punching-down, fermenting, proofing) is important to release the air inside the dough.

    14. . (Punching-down, Final Proofing, Initial proofing) is resting for one hour.

    15. (Punching-down, Final Proofing, Initial proofing) is resting for 15 minutes.

    Enumeration.

     What are the 4 methods in mixing cake batters?

    1. 3.

    2. 4.

     What are the 3 classification of cakes?

    1. 2. 3.

     What are the 3 types of petit four?

    1. 2. 3.

    Essay.

     Give the stages in making dough and explain it.


     List all the ingredients in making Chiffon and Tart and its procedure.

    PREPARED BY:

    MRS. NORLYNNE A. BELTRAN

    CHECKED BY:

    MRS. PRISCILLA F. ALVIOR

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