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    3rd Periodical Test

    Uploaded by

    Leah Uljer
    This document contains a multiple choice quiz about baking fundamentals and cake types. It asks 20 questions about ingredients like leavening and shortening, cooking methods like pre-heating and baking, different types of cakes like butter cake and chiffon cake, icings like buttercream and ganache, and other baking basics like flour types, sugar types, and portion control. It also includes a matching question that pairs baking method definitions with the correct term, such as matching the sponge method definition with option A. The document tests a baker's knowledge of basic cake ingredients, techniques, and classifications.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    3rd Periodical Test

    Uploaded by

    Leah Uljer
    564 views5 pages
    This document contains a multiple choice quiz about baking fundamentals and cake types. It asks 20 questions about ingredients like leavening and shortening, cooking methods like pre-heating and baking, different types of cakes like butter cake and chiffon cake, icings like buttercream and ganache, and other baking basics like flour types, sugar types, and portion control. It also includes a matching question that pairs baking method definitions with the correct term, such as matching the sponge method definition with option A. The document tests a baker's knowledge of basic cake ingredients, techniques, and classifications.

    Original Title

    3rd periodical test

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    This document contains a multiple choice quiz about baking fundamentals and cake types. It asks 20 questions about ingredients like leavening and shortening, cooking methods like pre-heating and baking, different types of cakes like butter cake and chiffon cake, icings like buttercream and ganache, and other baking basics like flour types, sugar types, and portion control. It also includes a matching question that pairs baking method definitions with the correct term, such as matching the sponge method definition with option A. The document tests a baker's knowledge of basic cake ingredients, techniques, and classifications.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    564 views5 pages

    3rd Periodical Test

    Uploaded by

    Leah Uljer
    This document contains a multiple choice quiz about baking fundamentals and cake types. It asks 20 questions about ingredients like leavening and shortening, cooking methods like pre-heating and baking, different types of cakes like butter cake and chiffon cake, icings like buttercream and ganache, and other baking basics like flour types, sugar types, and portion control. It also includes a matching question that pairs baking method definitions with the correct term, such as matching the sponge method definition with option A. The document tests a baker's knowledge of basic cake ingredients, techniques, and classifications.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    A. MULTIPLE CHOICE.

    1. What basic ingredient in baking helps in attaining baked products tenderness?

    A. leavening

    B. liquid

    C. shortening

    D. sugar

    2. Which refers to heating the oven to attain the required baking temperature

    before baking?

    A. baking

    B. broiling

    C. pre-heating

    D. proofing

    3. What type of cake contains a high percentage of fat or shortening?

    A. butter type cake

    B. chiffon

    C. foam type cake

    D. unshortened cake

    4. Which is a combination of shortened cake and foam type cake?

    A. butter type cake

    B. chiffon

    C. foam type cake

    D. unshortened cake

    5. Which is also known as unshortened cake which contains less than 5% fats?

    A. butter type cake

    B. chiffon

    C. foam type cake

    D. shortened cake

    6. Which is a coating that makes food shiny or glossy?

    A. custard
    B. ganache

    C. glaze

    D. syrup

    7. It is an icing, made of butter and/or shortening and blended with confectioner’s

    sugar or sugar syrup.

    A. butter cream

    B. custard

    C. ganache

    D. syrup

    8. It is a rich cream mixture made out of chocolate and heavy cream.

    A. butter cream

    B. custard

    C. ganache

    D. syrup

    9. What edible mixture is used to fill pastries, sandwiches, or cakes?

    A. butter cream

    B. custard

    C. ganache

    D. syrup

    10. What type of icing is made out of boiled sugar syrup that is agitated so that it

    would crystallize into a mass of extremely small white crystals?

    A. butter cream

    B. custard

    C. filling

    D. fondant

    11. 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

    12. It refers to dry-heat cooking that is usually done in an oven.

    A. baking

    B. broiling

    C. grilling

    D. stewing

    13. Which is 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

    14. Which is a light cake made of meringue and flour?

    A. angel food cake

    B. butter cake

    C. chiffon cake

    D. sponge cake

    15. Which refers to getting the right number of servings from a recipe and serving

    the right amount?

    A. mark-up

    B. portion control

    C. weight

    D. yield

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

    A. counting

    B. cutting

    C. measuring

    D. weighing

    17. What method of portioning is done with the use of food scale?

    A. counting
    B. cutting

    C. measuring

    D. weighing

    18. Which is a sweet soluble organic compound that belongs to the carbohydrate

    group of food?

    A. flour

    B. milk

    C. shortening

    D. sugar

    19. Which is a very fine sugar which dissolves faster and is perfect for making

    meringue?

    A. caster sugar

    B. confectioner’s sugar

    C. granulated sugar

    D. white sugar

    20. What granulated sugar is pulverized into powder to prevent caking?

    A. caster sugar

    B. confectioner’s sugar

    C. granulated sugar

    D. white sugar

    B. MATCHING TYPE

    Match the definition in column A with the terms in column B. Write your answer in

    your answer sheet.

    AB

    A. It also called the conventional

    method and the standard method

    for mixing high-fat cakes.

    1. Sponge Method
    B. A type of cake which contain high

    percentage off at or shortening.

    C. A butter containing flour, egg yolks,

    vegetable oil, and water is folded into

    the whites.

    D. Butter is creamed with sugar until the

    mixture is light then; whipped egg

    whites are folded into the butter.

    E. All in one step. It is adding the liquid

    ingredients to the bowl first.

    2. One-Stage Method

    3.Creaming Method

    4. Chiffon Method

    5. High-fat or Shortened

    Cakes

    Read Lesson Information closely then find out how much

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