DEPARTMENT OF EDUCATION
REGION III
DIVISION OF ZAMBALES
JESUS F. MAGSAYSAY TECHNICAL VOCATIONAL HIGH SCHOOL
CASTILLEJOS, ZAMBALES
S.Y 2021-2022
SUMMATIVE TEST #1 QUARTER 4
BREAD & PASTRY 11
Name:________________________ Year & Section ______________ Date: ____________ Score: ______
WEEK 1 & 2
Directions. Modified True or False. Write TRUE if the statement is correct and if it is incorrect underline the word/s that
makes the statement incorrect. Write your answer on the space provided.
________1. Cocoa powder and instant coffee dissolved in hot milk are the ingredients in preparing Coffee Buttercream.
________2. Cakes with frosting fillings should be stored according to the type of frosting being used.
________3. Generally, 1/3 cup of filling per layer should be sufficient.
________4. If the cake will be exposed to warm temperatures, such as at a summer picnic, choose a filling that will melt
or be a safety under those conditions, unless it can be stored in a cooler or threat refrigerator
________5. Jelly can be used to add an easy fruit flavored filling to a cake.
Directions: Underline the correct answer.
6. Cakes with this fruit filling can be stored at room temperature for up to (4 days, 1 week,1 month) as long as the frosting
stored at room temperature. The filling can be refrigerated if the frosting on the cake.
7. A cake with whipped cream filling should be refrigerated and served (the same day, the next day, after 2 days) that it is
made.
8. The surface of the custard should be covered with (plastic wrap, parchment paper, doily) to prevent a film from forming
while it is
cooling.
9. A filling using whipped cream provides a (light, stiff, foamy) fluffy filling with a delicate flavor.
10.Whipped creams are sometimes stabilized by adding (gelatin, fruits, corn) to make them hold up better.
Directions: Let us make a BUTTERCREAM ICING. Complete the following for A by writing the measurement and unit of
ingredients used in preparing Buttercream and for B word or group of words to complete the sentence.
A.
11.__________ unsalted butter
12.__________unsweetened cocoa powder
13.__________ hot milk
14.__________semi-sweet chocolate melted and cooled
15.___________confectioner sugar
B.
16. Bake the Chocolate cake at 350°C for ______________ or until a toothpick inserted in the center comes out clean.
17. __________________ provide extra flavor and help seal in the moisture of the cake.
18. Take into consideration the storage of the cake. Do not select a filling that requires _________________when it will
not be possible to refrigerate the cake because of its size.
19.In a large bowl, cream butter and sugar until light and ___________.
20.The __________ of filling you need will vary depending on the type of filling, the type of cake, number of layers, and
personal preference.
WEEK 3 & 4
Directions. Choose the correct answer. Encircle the best answer.
1. Frosting contributes flavor and richness to the cake. This statement is:
A. True B. False C. Maybe D. None of the above
2. The easiest frostings typically poured or showered over the highest points of cakes and treats.
A. Glaze B. Ganache C. Chocolate Frosting D. Cream frosting
3. A hard, fragile icing utilized for embellishing cakes and treats.
A. Creaming B. Frosting C. Royal frosting D. Whipped Cream frosting
4. It's conceivable to overbeat this kind of icing, which can make it turn grainy, so beat just until firm pinnacles show up.
A. Glaze B. Ganache C. Royal frosting D. Whipped Cream frosting
5. A thick, fluffy, pipeable and flavorful substance usually used to coat the outside part of the cake.
A. Glaze B. Ganache C. Icing D. Glazing
6. Which of the following mixture below is a thick, fluffy, pipeable and flavorful substance usually used to coat the outside
part of the cake?
A. Icing B. Filling C. Frosting D. Topping
7. Which of the following statements below is NOT TRUE?
A. Seven-minute frosting is the traditionally cooked icing and it's made by warming sugar, water, and corn syrup to a
bubble.
B. Frosting is a sweet, regularly rich coating made of sugar with liquid for example, water or milk, that is frequently
improved with fixings like butter, egg whites, cream cheddar, or flavorings.
C. Frosting is the adding between layers of cake, thus giving the cake flavor additional height.
D. Frosting additionally includes intrigue and gives a smooth surface to designing on.
8.This is the most widely recognized kind of frosting and it's made by joining a sort of fat however not generally spread
with sugar. What frosting is this?
A. Buttercream frosting B. Heavy whipped cream C. Glaze D. Royal frosting
9. Which of the following ingredients below is used in preparing Whipped cream frostings?
A. Eggs B. Ganache C. Chocolate syrup D. All-purpose cream
10. What Buttercream frosting is considered the most extravagant but then it's additionally, incredibly light in surface
A. Meringue Buttercream B. French Buttercream C. Pastry cream Buttercream D. Simple Buttercream
Direction: Explain the quotes of Peter Reinhart “It’s all about a balancing act, TIME,
TEMPERATURE and INGREDIENTS: that’s the art of BAKING”. (11-20)
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
Prepared:
Marie-Cris M. Quinto
Teacher II
Checked:
Michelle F. Ferrer
School Principal I
