Republic of the Philippines

Department of Education
CARAGA REGION
SCHOOLS DIVISION OF AGUSAN DEL SUR

DIVISION ACHIEVEMENT TEST-ANSWER KEY

Bread and Pastry Production NC II
GRADE 11/12
S.Y. 2022-2023

Name: ___________________________________________ Section: ________ Score: _______

Teacher: __________________________________________ Date:______________________
School: ___________________________________________ District: ____________________

Directions: Read each question carefully. Encircle the letter of the BEST answer.

1. Which of the following ingredients is usually used in dough that gives better taste and flavor?

A. Butter B. Compound lard C. Edible tallow D. Vegetable oil

2. What kind of sugar is primarily used in preparing icing?

A. Brown sugar B. Confectioner’s sugar C. Granulated sugar D. Refined sugar

3. If butter is substituted, which of the following is the best suited?

A. Margarine B. Oil C. Lard D. None of these

4. What kind of sugar is primarily used in preparing icing?

A. Brown sugar B. Confectioners sugar C. Granulated sugar D. Refined sugar

5. What basic ingredients in baking improve flavor and nutrition in baked products?

A. Baking powder B. Flour C. Shortening D. Sugar

6. What is the main purpose of sifting the flour?

A. To add volume to the cake

B. To remove the lumps from the flour
C. To add flavor to the flour
D. To add structure to the cake

7. What is the outer part of a loaf of bread or pastry?

A. Crust B. Filling C. Muffins D. Toppings

8. Which is a rich pastry filled with custard or fruit?

A. Cream puff B. Danish pastry C. French pastries D. Pie and tart

9.“ Garnishes which are highly seasoned are not good in taste”. This rules means__________.

A. Garnishes which is flavorful are discouraged

B. Garnishes that are less flavored are encourage
C. Garnishes which are rich in flavor are encouraged
D. Garnishes that are beautiful are encourage
10. It refers to one of more the innovative methods of commercial food packaging.

A. Canned package
B. Chill packaging
C. Foil packaging
D. Freezing packaging

11. What storing technique is used to draw, fold and cover the bakery product?

A. Chilling B. Folding C. Refrigerate D. Wrapping

12. What will be the root cause of the presence of salmonella bacteria in a pastry product?

A. The pastry product has an uncooked egg mixture

B. The pastry product is an undercooked egg mixture
C. The pastry product is uncooked as a whole
D. The pastry product is overcooked as a whole

13. It refers to dry heat cooking which usually takes place in the oven.

A. Baking B. Broiling C. Grilling D. Stewing

14. It refers to fine white flour made from soft wheat which contains 7-9% protein.

A. All purpose flour B. Bread flour C. Cake flour D. Pastry flour

15. The difference between the flour batter and sponge methods is that ___________________.

A. It has emulsified shortening

B. Sifted flour is folded
C. Eggs and sugar are whipped
D. Eggs and sugar are whipped to a thick foam

16. When preparing meringue, this very fine sugar dissolves more quickly.

A. Caster sugar B. Confectioner’s sugar C. Granulated sugar D. White sugar

17. What type of sugar is powdered to prevent caking?

A. Caster sugar
B. Confectioner’s sugar
C. Granulated sugar
D. Whites sugar

18. What distinguishes custard from fruit filling?

A. Custard is smooth and creamy while the fruit is sliced and added to the cake
B. Custard is made up of egg yolks while the fruit is made up of juices
C. Custard cake is made up of egg whites while fruit fillings are made up of fruit jams
D. Custard has a pudding-like texture while the fruit adds a crunchy texture

19. What type of icing is made of boiled sugar syrup so that it would crystallize into a mass of extremely
small white crystals?

A. Buttercream B. Custard C. Filling D. Royal icing

20. What type of edible filling is utilized in pastries, sandwiches, and cakes?
 A. Butter cream B. Custard C. Filling D. Fondant

21. What distinguishes royal icing from meringue?

A. Royal Icing does not use egg whites, while meringue does.
B. Royal icing dries out while the meringue is stiff
C. Meringue and royal icing have a shiny texture
d. Royal icing is tastier than meringue

22. Which pertains to obtaining the appropriate number of servings from a recipe and serving the
appropriate quantity?

A. Mark-up B. Portion control C. Weight D. Yield

23. Which refers to the method of dividing the cake into uniform pieces before serving?

A. Counting B. Cutting C. Measuring D. Weighing

24. “Texture will add excitement to the visual appeal of cake”. Which tip tells the italicized text

A. Be creative with color

B. Compose your plate
C. Combine textures
D. Consider the vessel

25. Custard filling can be stored in the refrigerator for up to how many days?

A. 3 days B. 4 days C. 5 days D. 6 days

26 The shelf life of fresh fruit filling at room temperature is up to _____________.

A. 2 days B. 4 days C. 6 days D. 8 days

27. What will you do to store the uncut cakes you still have at home for a longer period of time?

A. Use a cake keeper & store it in the freezer

B. Place it in a styro box & store it in the freezer
C. Place it in a plastic wrap & store it in the freezer
D. Use two plates to act s a cover and base for your cakes

28. It describes little, icing-coated sweets that are the size of small bites.

A. Fresh petit four B. iced petit four C. Marzipan D. Petit four

29. It describes a petit four that has been iced in fondant and adorned.

A. Fresh petit four B. Iced petit four C. Marzipan D. Petit four

30. We display and design our petit fours for the reason of_____?

A. To make them more attractive and appetizing

B. To consider their price arrangement
C. To attract insects and flies
D. To invite customers

31 It is a tiny fresh fruit tartlet.

A. Fresh petit four B. Iced petit four C. Marzipan D. Petit four

32. Which contains meringue and gelatin and is a paste, confection, icing, or filling?

A. Fresh petit four B. Iced petit four C. Marzipan D. Petit four

33. Caramelized petit four: Dipped Fresh petit four: ______

A. Glazed B. Filled C. Poured D. Sprayed

34. Which paste, consisting of sugar and almonds and worked to the consistency of plastic?

A. Fresh petit four B. Iced petit four C. Marzipan petit four D. Petit four

35 Marzipan can be formed with the following shapes except for _____________.

A. Flower B. Candies C. Fruits D. Cartoon characters

36. What would be different if you used real fruit as a model for your marzipan?

A. You can imitate it thoroughly and make it more realistic

B. You can make use of its juice to have a realistic flavor
C. You can peel the skin of the fruit to make it more realistic
D. You can use the pulp of the fruit to have a better taste of it.

37. What is used to make caramel in caramelized petit fours?

A. Flour B. Sugar C. Butter D. Baking soda

38. How will you add caramel to your petit fours?

A. By pouring the caramel

B. By breading the caramel
C. By dipping the caramel
D. By spraying the caramel

39. Petit fours of all kinds are best served with ________.

A. Fresh B. Hot C. Wet D. Dry

40. The phrase "Product should be clean and smooth with no foreign matter attached" is meant to imply
that ______________?

A. Design
B. Contaminant
C. Focal point of the product
D. Flowering design

41. What is the ideal condition for the petit fours?

A. High moisture conditions

B. Cool dry closed environment
C. Closed environment
D. Dry environment

42. Which of the following factors is most important to keep in mind when keeping caramelized petit fours?

A. The short life span B. The design C. The caramel D. The base
43. What guarantees that clients receive the proper amount of food prepared and served?

A. Markup B. Portion control C. Standard size D. Yield

44. How will you understand the concept of “Single dessert: Larger Portion, Buffet Dessert: Small Portion”

A. Compared to buffet restaurants, quantities for individual orders at restaurants are larger.
B. In a buffet restaurant portions for dessert are small because customers can get as many as they
want compared to solo orders in another restaurant.
C. Both A la carte and buffet restaurant desserts have equally portioned desserts.
D. Buffet restaurants have a larger portion since they have a high number of customers compared
to a la carte restaurants.
45. What display equipment is used for picking desserts from a tray?

A Serving platter B. Tongs C. Lifters D. Plates

46. One of the concepts when planning a dessert presentation is,” every component should have a
purpose.” What statement justifies the concept?

A. Zoe added a crunchy texture to each soft dessert in the buffet table
B. Zoe makes sure that each element in the dessert presented on a platter has edible character to
serve it purpose
C. Zoe makes complementing sauces that are not to flavorful to avoid the overwhelming flavor of
both dessert and sauce.
D. Zoe makes sure that garnishes in the dessert are plain and crunchy to allow customers to
choose their preferred taste.

47. Which of the following justifies the concept,” When element contrast, be sure they balance”?

A. Annie added a crunchy texture to each soft dessert on the buffet table
B. Annie makes sure that each element in the dessert presented on a platter has edible character to
serve its purpose
C. Annie makes complementing sauces that are not to flavourful to avoid the overwhelming
the flavor of both dessert and sauce.
D. Annie makes sure that garnishes in the dessert are plain and crunchy to allow customers to
choose their preferred taste.

48. What are the most common packaging tools in the market?

A. Plastic container B. Glass container C. Boxes D. Aluminum Foil

49. Yesterday, Eren celebrates his baby brother’s birthday, there are a lot of cakes left s his mother asks
him to store them in the refrigerator. Since there is still a lot of food stored inside the refrigerator, what
is the best advice you can give to him in storing the remaining cakes?

A. I will tell him to just finish all the cake to avoid convenience.
B. I will tell him to put all the cake in a plastic container to avoid odor absorption and avoid it from
water drippings inside the ref.
C. I will tell him to restore the paper box of the cake and then put the cake inside it back.
D. I will tell him to share t with the neighbors is just fine.

50. Noeli uses milk and cream in her dessert custard cake and cupcake. She left some of it and plan for
using it the next month for another birthday celebration in their home. What will be your best advice for
her to keep the ingredients fresh until the next use?
A. Tell her to keep it in the freezer to ensure that it still be fresh
B. tell her to keep it inside the refrigerator immediately
C. Tell her to put the remaining ingredients in a sealed container and then put it inside the
refrigerator
D. Tell her to put it in a sealed container and then leave it in the kitchen cabinet.