Republic of the Philippines

Region X
Division of Cagayan de Oro City
Camaman-an National High School
Camaman-an, Cagayan de Oro City

THIRD QUARTER EXAM

Technology & Livelihood Education
BREAD & PASTRY PRODUCTION – 10

Name: __________________________________ Section:_____________________ Score:

Teacher: ______________________________________ Date: _______________________

Multiple Choice: Choose the letter of the correct answer. Write the letter of your choice on the space provided before each
number.

1. How many teaspoon of cream of tartar needed for making a meringue?

A. ¼ tsp. B. ½ tsp. C. 1 tsp. D. 2 tsps.

2. Which of the following mixing methods used for a cake that is also called the conventional method?
A. Creaming B. Sponge C. Flour-Batter D. Angel Food

3. Clent Bryan wants to bake a Chiffon Cake, what ingredients needed in making the batter mixture?
A. Salt, sugar, flour and cream of tartar C. Butter, eggs, flour and sugar

B. Flour, sugar, water, milk, egg yolk and leavening D. Flour, water, salt, sugar, milk, eggs and butter

4. What are the safety measures in the use of tools and equipment?
I. Store knives, choppers and cutting blades in designated places. Label them.
II. Repair broken tools and equipment immediately.
III. Throw equipment that is not functioning without checking the defect and replace it with a new one.
IV. Store tools & equipment in a clean dry place. Do not keep them wet.
V. Those glasses with breaks should not be discarded.

A. I,II,III,IV B. I,IV,V C. III,IV,V D. I,II,IV

5. The following statements are cake baking guidelines, which among the statement doesn’t belong to the group?
A. Preheat oven to desired/prescribed temperature C. The cake springs back on top and sides when pressed
B. Check oven racks are properly placed D. Avoid opening the oven while baking

6. Which of the following does not show a good practice of preventive maintenance of tools and equipment?
A. Protect all handy tools from dirt, rust and corrosion by air drying them.
B. Yearly inspect cutting blades before and during operation for damage.
C. Have a periodic inspection and cleaning of tool.
D. Remove and wipe food particles, burnt sediments and grease from the top of the range.

7. What accurate pointer to follow when it comes to storing electrical equipment such as electric mixer?
A. Put frequently used items in conveniently accessible locations.
B. Wash all parts and dry properly before storing.
C. Label the storage of the cabinet even if is made up of glass.
D. Gather & secure electrical cords to prevent entanglement or snagging.

8. What is Portion Control?

A. Getting the right number of servings from a recipe and serving the right amount
B. Name or list (the units of a group or collection) one by one in order to determine the total number
C. A method that makes use of a food scale to create portions based on weight
D. Dividing food into uniform pieces before it is placed on the serving line
9. When measuring dry ingredients such as powdered milk and sugar, if there are lumps present how will you remove it?
A. Using edge of the knife C. Remove the lumps by stirring
B. Shaking the measuring cup D. Using a flour sifter

10. Which of the following is not a method of portion control?

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

11. Which of the following is a personal hygiene practice?

A. Keep your hands unwashed. C. Wearing of comfortable dirty clothes.
B. Use of PPE when working. D. Having a ring on fingers while working with food.

12. What are the importances of portion control?

I. It provides the correct serving size to meet the nutritional needs.
II. It helps control costs.
III. It helps to guide the ordering and preparation of food.
IV. It helps you to follow the recipe accurately.
A. I and II B. II and III C. I,II and IV D. I,II and III

13. Which baking terminology describes as way in which a certain substance, typically liquid, holds together, thickness or
viscosity?
A. Blend B. Foaming C. Consistency D. Grease

14. Which of the following statement is true about cakes?

A. Yeast is needed to double its size C. Egg is require in making batter
B. Usually eaten during special occasions D. Cream of tartar is always require

15. What tool is used for holding cakes while they are being decorated?
A. Pastry tips B. Piping bag C. Turntable D. Pastry blender

16. What decorating tool that is made up of plastic or metal tubes attached at the tip of the pastry bag to achieve the desired
design when piping out icing?
A. Coupler B. Pastry blender C. Pastry cutter D. Pastry Tip

17. When following standard portion control in cutting cake, if the cake has six inches (6”) diameter, how many pieces/yield
will be made?
A. 8 B. 10 C. 12 D. 14

18. What are the components when evaluating the outside characteristics of a Butter Cake?
A. Shape, size, color, crust C. Shape, taste, color, tenderness
B. Texture, tenderness, flavor D. Palatability, shape, size, color, crust

19. What cake problem is being described if the causes are too much liquid, too little leavening and oven is too hot?
A. Uneven shape B. Soggy C. Crumbly D. Poor volume and shape

20. What tool is used for cooling baked products that is made of wires with short legs and has layers?
A. Parchment B. Baking sheet C. Cooling rack D. Cake pan

21. What important ingredient in cake that makes product tender and improves flavor?
A. Milk B. Sugar C. Shortening D. Egg

22. When baking Angel Food and Sponge Cake the oven temperature is 350°F, how long is the baking period?
A. 20-25 min B. 20-35 min C. 45-55 min D. 50-60 min

23. Why is it important to preheat the oven?

A. Baked items depend on the correct oven temperature to help them rise properly.
B. You will achieve the exact appearance of the cake.
C. It will enhance the palatability of your cake.
D. All baked and non-bake recipes are tested in preheated ovens.

24. Which among the type of cake contains a high percentage of fat or shortening?
A. Foam-type B. Modified sponge C. High-fat D. Low-fat
25. What type of filling that is smooth, creamy type filling similar to pudding?
A. Fruit B. Jelly C. Whipped Cream D. Custard

26. What type of filling that is usually stabilized by adding gelatine to make them hold up better?
A. Whipped Cream B. Frosting C. Jelly D. Fruit

27. Which of the following filling is made from beating egg whites with sugar?
A. Jams and jellies B. Sugar syrup C. Whipped cream D. Meringue

27. Cake with jelly or jam filling can be stored at room temperature for up to how many days?
A. 2 days B. 4 days C. 6 days D. 8 days

28. The following are procedure in making boiled icing, what should be the correct sequence of the steps?
I. Pour hot syrup to beaten egg whites gradually.
II. Continue beating until mixture becomes stiff and fluffy.
III. Beat together egg whites and cream of tartar.
IV. Bring to boil over low fire until it forms into threadlike consistency.
V. Combine together sugar, water and syrup.

A. I,III,VIV,II B. V,IV,II,III, I C. II,III,IV,I,V D. V,IV, III, I, II

29. What is a sweet coating made of sugar, butter, water, and egg whites or milk?
A. Butter creams B. Fruit jams C. Icing D. Frosting

30. Which of the following types of icing is the easiest cake icing to make?
A. Chocolate Ganache B. Fondant C. Royal Icing D. Cream Cheese Frosting

31. What is the most popular type of heavy frosting among celebration cakes because it is easy to sculpt and work out?
A. Butter Cream B. Whipped Cream C. Fondant D. Meringue

32. The following are tips on how to plate and present cakes, which of the following doesn’t belong to the group?
A. Be creative with color C. Compose your plate
B. Don’t make it too tall or wobbly D. Garnish without care

33. In applying icing in cake, which of the following material are needed?
I. Cake Cardboard
II. Turntable
III. Cake decorating knife or Icing spatula
IV. Pastry bags and decorative tips

A. I, II,IV B. II,III,IV C. I, III, IV D. I, II,III

34. What are the rules when presenting and plating cakes?
I. Combine textures
II. Consider the vessels
III. Let it be dramatic
IV. Be inconsistent
A. I, II, II, IV B. II, II, IV C. II and III only D. I, II, III

35. Which of the following is not good example of keeping cakes fresh and flavorful?
A. Store when completely cooled C. Store under cake cover or large bowl
C. Thaw cakes at room temperature D. Consider the size of the cabinet when storing cake

36. What will you do if the cake has a fluffy cooked frosting?
A. Insert a knife handle under an edge of the cake cover so it isn’t air tight.
B. Cakes with frostings or fillings containing dairy products should be refrigerated.
C. The frosting can be totally absorbed by the cake when stored in an airtight container.
D. Frosted cakes can be frozen in a tightly covered plastic container.

37. Which of the following can greatly affect the appearance of your decorated cake?
 A. Room temperature B. Ingredients C. Humidity D. Moisture content

38. How and where to store Chiffon Cake?

A. It should be covered and refrigerated to avoid mold C. Must be refrigerated after baking
B. Be sure to cover tightly but do not refrigerate D. Cover it with used plastic container then chill

39. How to wrap, store, and keep cake fresh?

A. Unfrosted and Un-Cut Cake C. Must be refrigerated after baking
C. Follow the FIFO Rule D. Consider the factors that can affect the decoration of cake

40. What is used to cover, contain, protect, handle, preserve, identify, describe, promote, and market goods by a producer
to the consumer?
A. Refrigerator B. Packaging C. Food storage D. Chiller

41. What does the phrase “High moisture + high sugar+ high temperature” it means?
A. A good quality of cake C. It has a long shelf-life
C. Bacteria feeding frenzy D. Store it in a freezer to maintain its freshness

42. How many months can Angel Food Cake may last if it is place in a freezer?
A. 2 months B. 4 months C. 6 months D. 8 months

PROBLEM SOLVING: Project Planning & Food Costing

Cost of Ingredients
DOUGH FILLING
All purpose flour – P 45.00/kg. Eggs – P6.00/pc.
Butter – p 40.00/240g Sugar – P45.00/kg.
Salt – P8.00/kg. Evaporated milk – P 35.00 (240ml.)
Water Vanilla – P 10 (85ml)
Baking Powder – P 15.00/(75g)

Base from the given cost of ingredients solve for the value of total cost, selling price & profit. Use the project plan below.

No. of yield: 25 slices Mark-up: 50%

Name:
Grade & Section:
Date:
Name of Project: BUTTER CAKE
Tools & Equipment Needed:

Ingredients Quantity Unit Cost Total Cost Procedure

All-purpose flour 3½c
Butter ¾c 1. Sift together flour and baking powder. Set
Water ½c aside.
Baking Powder 1½T 2. Cream butter and sugar. Blend eggs one
Sugar 1¼c at a time, until sugar is dissolve.
Salt ½ tsp 3. In another bowl, combine milk, water and
Eggs 4 pcs. vanilla.
Evaporated Milk ¾c 4. Add flour mixture and the milk mixture,
Vanilla 1 ½ tsp starting and ending with flour. Pour into
prepared plan.

Baking temperature: 350°Fahrenheit

Total Cost: Mark-up: 50% Baking time: 45 minutes to 1 hour
Selling Price: # of yield: 25 pcs.
Profit:
43. How much is the total cost?
A. P 145.50 B. P 140.75 C. P 138.84 D. P 132.32

44. Base from the no. of yield, how much is the exact amount of the total sales?
A. P142.00 B. P 162 C. P 200 D. 250.75

45. How much is the profit obtained from the 50% mark-up?
A. P 65.80 B. P 61.16 C. P 72.11 D. P 75.90

46. How much is the selling price per slice of Buko Pie?
A. P 15.00 B. P 8.00 C. P 12.00 D. P 5.00

47. How much is the selling price of every slice of Butter Cake without a mark-up?
A. P 5.00 B. P 6.00 C. P 7.00 D. P 8.00

48. If there are approximately 4c of flour in 1 kg & 4c was only used, how many grams of flour left?
A. 80g B. 40g C. 60g D. 20g

49. If the mark-up is 65%, how much is the selling price per piece?
A. P7.00 B. P 8.00 C. P 9.00 D. P10.00

50. What is the total cost of Baking powder base from its recipe requirement?
A. P 4.50 B. P 6.00 C. P 7.50 D. P 5.45
Laughter is timeless, imagination has no age, and dreams are forever!

Prepared by: Roger Joey P. Ihong