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    SUMMATIVE TEST IN Bread & Pastry - Quarter 1

    Uploaded by

    Nancy Atentar
    This document contains a 25 question summative test on bread and pastry for Grade 11 students. The test covers topics like dough types (pâte sablée), pie classifications (shepherd's pie), baking methods (creaming), pastry types (pâte brisée), meringue types, proper handling and storage of pastries, decorating principles, garnishing rules, baking terms, cake mixing methods, icing types, and meringue ingredients. The test is to be completed by writing the chosen letter of the best answer on the line before each question number.

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

    SUMMATIVE TEST IN Bread & Pastry - Quarter 1

    Uploaded by

    Nancy Atentar
    1K views3 pages
    This document contains a 25 question summative test on bread and pastry for Grade 11 students. The test covers topics like dough types (pâte sablée), pie classifications (shepherd's pie), baking methods (creaming), pastry types (pâte brisée), meringue types, proper handling and storage of pastries, decorating principles, garnishing rules, baking terms, cake mixing methods, icing types, and meringue ingredients. The test is to be completed by writing the chosen letter of the best answer on the line before each question number.

    Original Title

    SUMMATIVE TEST IN Bread & Pastry _ Quarter 1

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    This document contains a 25 question summative test on bread and pastry for Grade 11 students. The test covers topics like dough types (pâte sablée), pie classifications (shepherd's pie), baking methods (creaming), pastry types (pâte brisée), meringue types, proper handling and storage of pastries, decorating principles, garnishing rules, baking terms, cake mixing methods, icing types, and meringue ingredients. The test is to be completed by writing the chosen letter of the best answer on the line before each question number.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    1K views3 pages

    SUMMATIVE TEST IN Bread & Pastry - Quarter 1

    Uploaded by

    Nancy Atentar
    This document contains a 25 question summative test on bread and pastry for Grade 11 students. The test covers topics like dough types (pâte sablée), pie classifications (shepherd's pie), baking methods (creaming), pastry types (pâte brisée), meringue types, proper handling and storage of pastries, decorating principles, garnishing rules, baking terms, cake mixing methods, icing types, and meringue ingredients. The test is to be completed by writing the chosen letter of the best answer on the line before each question number.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Paaralang Sekundarya ng Heneral Nakar -Main

    Brgy. Anoling Gen. Nakar, Quezon

    SUMMATIVE TEST in
    Bread & Pastry for Grade 11

    Name : ____________________ G11 -TVL- ____________ Date : __________

    Directions. Choose the letter of the best answer. Write the chosen letter on space provided before the number.

    ____ 1. Why is pâte sablée called a 1-2-3 dough?


    a. because it contains 1 part fat, 2 parts sugar, 3 parts flour
    b. because it contains 1 part flour, 2 parts sugar, 3 parts fat
    c. because it contains 1 part sugar, 2 parts fat, 3 parts flour
    d. because it contains 1 part sugar, 2 parts flour, 3 parts fat
    ____2. Which of the following kinds of pies describes itself correctly?
    a. Cobbler is an American deep-dish fruit dessert or pie with a thin crust and fruit filling.
    b. Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and
    sometimes beef suet, beef, of venison.
    c. Pizza is an oven-baked, flat, disc-shaped biscuit crust usually topped with tomato sauce and mozzarella cheese.
    d. Shepherd’s pie consists of a layer of ground meat and an overload vegetables topped with a creamy layer of
    mashed potatoes.
    ____3. How do we apply the creaming method?
    a. by beating fat and sugar together until light and airy texture
    b. by folding fat repeatedly into the dough
    c. by mixing all ingredients together usually in a circular motion
    d. by whipping the ingredients to incorporate air into the mixture
    ____4. Which of the following pastries is matched correctly?
    a. pâte brisée = sugared dough
    b. pâte sablée = crumbly dough
    c. pâte sucrée = broken dough
    d. pâte à choux = sandy dough
    ____5. Which type of meringue is generally used to make crisp, baked shells?
    a. Basic Meringue c. Italian meringue b. French meringue d. Swiss meringue
    ____6. Which of the following statements about handling pastry products is CORRECT?
    a. Heat and cook custard filling properly and slowly.
    b. Cool down the pastry product and refrigerate even it is for immediate consumption.
    c. Freeze pastry dough to make it lasts for 6 months.
    d. Freeze unbaked pies to lasts for 6 months.
    ____7. How do you store pastry products?
    a. Pie, custard tarts, cream puffs and eclairs must be kept in a box and place in the chiller to avoid molds.
    b. Pie, custard tarts, cream puffs and eclairs must be kept in a box and place in the freezer to avoid molds.
    c. Fruit pies and egg pies generally do not freeze well after baking.
    d. Fruit pies and egg pies generally freeze well after baking.

    ____8. Which among the set of standards and principles must be considered in decorating and finishing pastry
    products?
    a. Appearance; color of product; consistency; moisture content
    b. Appearance; appearance of product; moisture content; uniformity
    c. Appearance; moisture content; presentation; softness
    d. Appearance; moisture content; presentation; softness
    ____9. Why consistency is an essential principle in decorating and finishing pastries?
    a. because it contributes to the softness of pastries
    b. because it enhances flavor and palatability
    c. because it holds uniformity in grains and texture
    d. because it stimulates one’s appetite
    ____10. Which among the rules for garnishing pastry products is INCORRECT?
    a. Garnishes should be edible.
    b. Garnishes need not be expensive.
    c. Garnishes which are highly seasoned are not good in tarts.
    d. Garnishes should appear natural, fresh, dainty and overdone
    ____11. To heat the oven prior to baking to achieve required heat .
    a. bake b. pre -heat c. grill
    ____12. To cook food in a dry heat usually in an oven .
    a. bake b. pre -heat c. grill
    ____13. To beat rapidly and continuously to aid in incorporation of air as in whipping egg whites to make meringue and
    cream.
    a. bake b. whip c. creaming)
    ____14. A French word for cake a. ganache b. gateaux c. genoise
    ____15. A thick, white foam made of whipped egg whites and sugar .
    a. glaze b. margarine c. meringue
    ____16. The mixing method for cakes wherein dry ingredients are sifted together in a bowl and all liquid
    ingredients are
    poured is called:
    a. Conventional method b. muffin method c. one bowl method
    ____17. If volume is the goal in making a cake, then use the: a. Creaming b. Blending c. Stirring
    ____18. A thick white foam made of whipped egg whites and sugar a. Batter b. Meringue c. Cake
    ____19. A semi-liquid mixture made of flour or other starch used for the production of cakes and breads; also used
    for
    coating products to be fried.
    a. Batter b. Meringue c. Cake flour
    ____20. Un-shortened cakes are also called: a. Batter b. Sponge c. Foam
    ____21. It is a bit heavier than the other type of icing.
    a. Royal Icing b. Butter Cream c. Cream Cheese Frosting d. Whipped Cream
    ____22. This type of icing has a soft texture, light and fluffy.
    a. Butter Cream b. Royal Icing c. Cream Cheese Frosting d. Whipped Cream
    ____23. In making this type of icing, you need to combined sugar, butter and milk.
    a. Butter Cream b. Royal Icing c. Cream Cheese Frosting d. Whipped Cream
    ____24. What are the ingredients in making meringue?
    a. Egg whites and powdered sugar b. Egg whites, cold water and granulated sugar
    c. Buttercream and cheese d. Sugar, butter and milk
    ____25. Why do you need to introduce air in making meringue?
    a. To have a foamy consistency b. To do not have a foamy consistency
    c. To have a stretchable mixture d. To turn the mixture into a pure fluid.

    Prepared by : NANCY T. ATENTAR


    Teacher III

    _____________________
    Parent’s Signature

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