REVIEWER

GAS 8-BREAD AND PASTRY PRODUCTION

1. A cross-breed of shortened and unshortened cakes is called ___.

a. Gateaux b. Hybrid cake c. Streusel d. Tortes

2. This is a type of butter or other fat that is solid at room temperature used for making
pastry or bread.

a. Shortening b. Leavening c. Lard d. Vegetable oil

3. A type of crumbly topping made of flour, sugar, and fat commonly sprinkled on quick
breads, cakes, and pastries.

a. Gateaux b. Hybrid cake c. Streusel d. Tortes

4. The following are standards in measuring liquid ingredients, except:

a. Place the measuring tool on a flat surface.

b. Meniscus should be at eye level.
c. Lightly spoon without tapping.
d. both a and b

5. How many slices will it serve for square cake with 6 inches size party serving?

a. 8 b. 12 c. 18 d. 24

6. What is the standard procedure in measuring dry ingredients?

a. Lightly spoon the dry ingredients without tapping.

b. Tap the dry ingredients to get the exact measurement.
c. Scoop the dry ingredient then tap.
d. Either b or c

7. What is the temperature for baking cakes without fats?

a. 350 F b. 355 F c. 360 F d. 365 F

8. An acid agent that stabilizes the foam and improves the texture is called ____.

a. Sugar b. Cream of tartar c. Eggs d. Cake flour

9. A mixture of sodium bicarbonate and cream of tartar, used instead of yeast in baking.

a. Yeast b. Cream of tartar c. Baking powder d. Baking soda

10. A type of cakes that are spongy and light due to the incorporation of air brought by
the beaten egg whites.

a. Shortened cakes b. Unshortened cakes c. Butter cakes d. Pound cakes

11. What is the second step in baking a “Chiffon Cake”?

a. Gradually fold the flour-yolk mixture into the egg-white foam.

b. Create a well at the center of the flour mixture.
c. Sift together all dry ingredients (flour, sugar, and baking powder) in a bowl.
d. Place all liquid ingredients except egg whites at the center, then blend thoroughly.

12. What is the standard procedure in measuring fat like butter?

a. Lightly spoon the dry ingredients without tapping.

b. Cut off desired amount according to convenient package markings.
c. Press firmly into a dry measure then level off the top with the straight edge of a knife.
d. Both b and c.

13. A process that involves mixing the dry ingredients with the liquid ingredients using a
wire whisk, rubber scraper, or wooden spoon is called ___.

a. Blending b. Creaming c. Folding d. Beating

14. A technique in cake preparation that incorporates air by the use of wire whisk to create
a meringue.

a. Blending b. Creaming c. Folding d. Beating

15. In baking cakes, in what rack level the cake mixture should be placed in the oven?

a. Lower rack b. Middle rack c. Higher rack d. Both a and b

16. A cooking utensil used to spread butter, oil or glaze on food is called _____.

a. Spatula b. Pastry brush c. Rubber scraper d. None of the above

17. A silicon-based paper that is use as a lining between metal surfaces and prepared
foods so that the foods do not stick to baking sheets.

a. Parchment b. Acetate c. Cling wrap d. Aluminum foil

18. What is the importance of folding as a technique in cake preparation?

a. Traps extra air in the batter and breaks up existing air bubbles into smaller ones.
b. Blends dry ingredients with the liquid ingredients using a wire whisk.
c. Creates smooth and fluffy consistency in combining sugar and creamed butter.
d. Gives convenience.

19. Used to separate and break up clumps in dry ingredients such as flour.

a. Sifter b. Mixing bowl c. Pastry brush d. Rubber scraper

20. Used to blend ingredients or to incorporate air into a mixture.

a. Wire whisk b. Ladle c. Rubber scraper d. Handmixer

21. Allows to gather every bit of dough from a board or batter from a bowl.

a. Wire whisk b. Ladle c. Rubber scraper d. Handmixer

22. Used for frosting cakes and to spread toppings or mixtures smoothly over the food
being prepared.

a. Wire whisk b. Ladle c. Rubber scraper d. Spatula

23. Electric handheld mixing and blending tool that has two removable metal beaters and
variable speeds.

a. Wire whisk b. Ladle c. Rubber scraper d. Handmixer

24. Used to allow air to circulate freely to cool baked goods, and to prevent them getting
soggy from condensation.

a. Cooling rack b. Pastry board c. Parchment d. Acetate

25. A clear plastic film which can be cut according to need to create patterns or designs.

a. Parchment b. Acetate c. Cling wrap d. Aluminum foil

26. The following are the steps in cooling cakes, except:

a. Put the tube pan in downward position.

b. Loosen the sides and the center of the pan until the cake is easily removed.
c. Invert the tube pan.
d. See to it that the cake hangs freely while cooling.

27. These are cooked mixtures spread out between slices of cakes to enhance the flavour
and at the same time provides variations.

a. Frosting b. Filling c. Icing d. Toppings

28. What is the main ingredient of custard that needs slow boiling to avoid scorching of
the filling?

a. Cornstarch b. Egg yolks c. Flour d. Cream of tartar

29. How many day/s can a custard filling stored in the refrigerator?

a. 1 b. 2 c. 3 d. 4

30. A type of filling that needs a frosting to act as a dam to hold the filling in between
the layers is called_____.

a. Whipped cream b. Fruit c. Jelly d. Glaze

31. A sweet covering or coatings in cakes and cake-related products is called ____.

a. Icings b. Frosting d. Jelly d. both a and b

32. This is the type of sugar generally used for icings and butter cream.
a. Granulated sugar b. Confectioners’ sugar c. Magic sugar d. White sugar

33. This is the type of sugar made into heavy syrup that is use in making icing.

a. Granulated sugar b. Confectioners’ sugar c. Magic sugar d. White sugar

34. A type of icing consists of sugar, water, corn syrup, flavouring, and butter or shortening
is called ____.

a. Flat icing b. Creamed icing c. Combination type d. Either a or b

35. This is a type of icing made from shortening, confectioners’ sugar, milk powder, egg,
water, flavouring, and stabilizer.

a. Flat icing b. Creamed icing c. Combination type d. Either a or b

36. This is a type of icing that uses the flat and creamed icing procedures.

a. Flat icing b. Creamed icing c. Combination type d. None of the choices

37. What is the standard temperature in heating sugar, corn syrup, and flavouring in a
double boiler in preparing the syrup for combination type icing?

a. 105 °F B. 110 °F c. 115 °F d. 120 °F

38. What are the ingredients used to prevent crystallization of granulated sugar in
preparing icing?

a. Corn syrup and baking soda

b. Baking soda and lukewarm water
c. Corn syrup and cream of tartar
d. Cream of tartar and baking soda

39. A cone-shaped bag use to pipe icing, frosting and whipped cream using a pastry tip
is called _____.

a. Pastry bag b. Cake bag c. Icing bag d. Frosting bag

40. In plating sponges and cakes, what color of plate is best to use to create a dramatic
effect?

a. White or cream-colored plates

b. Contrasting colors
c. Dark-colored plates
d. Sterling silver

41-50. Direction: Given the different techniques in decorating, presenting and storing
cakes, identify the incorrect part of the statement/description. Choose only the letter of
your answer.
Note: If the statement given is entirely correct, write letter D.

41. If the cakes are to be given as gifts, wrap first in aluminium foil to keep them fresh,
A B
then wrap again in an organic paper or gift wrap.
C

42. If the cake is to be served, thaw at freezing temperature. It takes about 2 to 6 hours
A B
depending on the size of the cake.
C

43. It is best for cakes without frosting to be wrapped completely in moisture proof plastics
A B
and place them on a room temperature.
C

44. Sponge cakes, pound cakes, fruit cakes, chiffon cakes, and coffee cakes lose their
A
freshness quickly, store in cake keeper or wrap in plastic or store in the refrigerator.
B C

45. Cakes with moist ingredients and fresh fruits will stay fresh at room temperature in a
A B
cake keeper or wrapped in plastic.
C

46. Perishable ingredients like custard, whipped cream, buttercream, or frostings with raw
A B
milk or eggs should be refrigerated.
C

47. For more difficult patterns, place a pattern beneath the glass and practice following it.
A B C

48. Dark-colored plates are a good choice if you cannot decide which color to use in
A B
presenting your cake.
C

49. A cake with plain icing like dark chocolate frosting stands out on a silver plate with
A B
simple designs around the rim of the plate.
C

50. A highly decorated cake sits well on a cake pedestal made of opaque glass, ceramic,
A B C
or metal.