Republic of the Philippines

Department of Education
Region I
Division of Pangasinan II

FOURTH QUARTER EXAMINATION

TLE – 9 BREAD AND PASTRY PRODUCTION
S.Y. 2020 - 2021
NAME: _____________________________________________________________________________________ SCORE:
GRADE & SECTION: _______________________ DATE: ______________________________
50
Parent’s Signature: _________________________

Multiple Choices: Read carefully and choose the letter of your choice by writing it on the space provided for.

_____1. What are iced petit fours?

A. dry petit fours B. glazed petit fours C. salted petit fours D. savoury petit fours
_____ 2. What is an example of fresh petit four?
A. almonds B. nuts C. fruits D. muffin
_____ 3. What do you mean by a French word Petit Fours?
A. small bread B. small oven C. small delicacies D. small dessert
_____ 4. What do you mean by boiling water with sugar with corresponding measurements?
A. caramelization B. crystallization C. creaming D. sugarization
_____5. What do you mean by a sweet serves after meal?
A. caramel B. dessert C. icing D. petit fours
_____6. Petit four glace means iced, which means it is covered with?
A. caramel B. chocolate C. frosting D. salts
_____7. For an eye catching arrangement to create a big impression in displaying petit fours, what is the best to use?
A. cake base B. cake pedestal C. cake trays D. cake turntable
_____8. Which is the most important aspect in the food business?
A. displaying petit four B. packaging petit fours C. planning a petit four D. storing petit four
_____9. What do mean by a salted petit four?
A. fresh B. iced C. sales D. sec
_____10. If the cake is already frosted and has fillings, what is the next step to do?
A. leave it outside B. put in a container C. wrap in a wax paper D. refrigerate
_____11. What is the best way to store macaroons?
A. packed with plastic wrap B. refrigerate it C. store in cabinet D. Store in cake keeper
_____12. What is the marketing strategy of selling different dessert to customer?
A. appearance and texture B. beauty and elegance C. high cost price D. quality and quantity
_____13.What is important in choosing the right containers to use in presenting petit four?
A. crafted B. plastic C. simple D. stand out
_____14. What is the standard criterion in presenting petit four?
A. attractive B. creative C. not too elegant D. simple
_____15. What do you mean by allowing smaller sizes to serve giving greater array of choice for the customers?
A. buffet area B. buffet desk C. buffet service D. buffet table
_____16. What does petit fours sales means?
A. dry B. frost C. iced D. salt
_____17. Which of the following includes a petit four sec?
A. biscuits B. macaroons C. meringue D. puff pastries
_____18. What are the main ingredients of choux paste?
A. butter, egg, water B. butter, egg, flour, water C. butter, flour, water D. egg, flour, water
_____19. What is one of the important used of marzipan?
A. to make choux paste B. to make fresh fruits C. to make small cakes D. to make sweet cakes
_____20. What are the main ingredients of marzipan?
A. almond, butter B. almond, egg C. almond, flour D. almond, sugar
_____21. What do you mean by dessert buffet?
A. It offers guests a selection of sweet treats
B. It offers guests a selection of dishes
C. It offers guests a selection of canapé
D. It offers guests a selection of petit fours
_____22. How do you store petit fours?
A. Produce often C. Produce small batches
B. Produce only what is required D. Protect from adverse conditions
_____23. How do you store desserts?
A. Handle foods always C. Wash utensils slightly
B. Store foods unconditionally D. Cooled desserts must be placed in lidded container
_____24. The shelf life of petit fours depends on which of the following?
A. cost B. time C. quantity D. perishability
_____25.Why do caramelized petit fours have a short life span?
A. because of its fillings B. because of its frostings
C. because of its glazings D. because of its moisture
_____26. In preparing iced petit fours, how are you going to prepare sponge as base?
A. cut into variety of shapes B. cut into round or oval C. cut into square shape D. cut into rectangular shape
_____27. How are you going to minimize waste to yield more profit in preparing petit four glace?
A. consider consistency in size and shape B. consider ingredients C. consider fillings D. consider time
_____28. In preparing fresh petit fours, what could you make as main item?
A. fresh egg B. fresh fruits C. fresh nuts D. fresh marzipan
_____29. How are you going to caramelized fresh petit four?
A. let the caramelized sugar to cool and dip the fresh fruits C. dip the fruits while the caramel is on boil
B. dip the fruits in the caramelized sugar while it’s hot D. let the fruits dry and dip on a cool caramel
_____30. How are you going to prepare marzipan?
A. It can be a fancy marzipan C. It can be a modelled marzipan
B. It can be piped or cut out marzipan D. It can be a single marzipan
_____31. In modelled marzipan, what are you going to apply or spray to extend its shelf life?
A. cocoa butter B. icing C. oil D. water
_____32. When working with marzipan, what are the utmost important?
A. Hygiene and cleanliness of hands
B. Hygiene and cleanliness of equipment, and utensils
C. Hygiene and cleanliness of workplace, equipment and ingredients
D. Hygiene and cleanliness of hands, utensils, equipment, and workplace
_____33. In planning dessert display, what are the things you consider?
A. garnish B. sauces C. location and facilities D. menu
_____34. What is the best tip on how to decorate small cupcakes?
I. Choose your pastry tip and place the tip on pastry bag and secure with coupler
II. Fill pastry bag one-half to two-thirds full with frosting. Fold over the edges to prevent frosting from drying and hardening
III. Don’t squeeze tightly the sides of the bag until frosting emerges from the tip into the cake
IV. Practice until you are able to control your hand and fingers
A. I and II B. I, II, III C. I, II, IV D. I, II, III, IV
_____35. How are you going to package desserts?
A. Package your baked product properly C. Desserts should be put in box-like container and put in a refrigerator
B. Thaw baked products as soon as you need them D. All of the above
_____36. Which of the following best described Petit Fours?
I. Are sweet coverings of cakes and other related products II. Are small pieces that have been baked.
III. It lubricates the gluten strands, producing better layer. IV. It improves the flavour and colour of the product
A. Only II B. II and III C. I and II D. I, II, III, and IV
_____37. How are going to decorate/cover a petit glace?
I. Place the cake upside down on the cake turntable II. If the cake has risen hump or uneven, trim it until it is levelled
III. Use a pastry bag and tip for decoration IV. Cover the sides of the cake with icings by moving the spatula
sideward moving around
A. I is true B. III is true C. I and III only are true D. I, II, III, IV are true
_____38. How are going to present fresh petit fours?
A. Serve whole fruits on cake pedestal C. Serve whole fruits on corrugated cardboard
B. Serve whole fruits on turntable D. Serve whole fruits in plates
_____39. What are the characteristics of Baked Custard?
I. Firmness of shape II. Smooth, tender texture III. Rich and creamy consistency IV. Excellent flavour
A. I only B. II and III only C. I and III only D. I, II, III, and IV
_____40. How are you going to create variety of shapes and figures on marzipan?
A. by using candy molds B. by using cookie cuters C. by using pastry tips D. by using stencils
_____41. Which of the following petit fours is easy to make?
A. Petit Four Glace B. Petit Four Fresh C. Petit Four Sales D. Petit Four Sec
_____42. Which of the following glaze is best suit as fillings and needs to be applied in boiling?
A. Ganache B. Glaze C. Fondant D. Buttercream
_____43. How will you determine if fresh petit four is in good quality?
A. If it is wrapped with foil C. If it is served right after it is glazed
B. If it is put in an elegant/finely looking container D. If it is placed in cake pedestal and properly decorated according to
customer’s preference
_____44. How will you present cakes in a plate to create a dramatic effect?
A. Choose plate with contrasting colors or materials
B. Choose plate with a round shape
C. Choose plate with round shape and contrasting colors
D. Choose plates with different designs and shapes
_____45. How will you evaluate if you achieved a good packaging for cake?
A. If it is with design and attracts customer
B. If it is placed in a cake pedestal
C. If it has achieved sales for the product whether whole or sliced
D. If it is presented according to decors and icing whether whole or sliced and attracts customer
_____46. How are you going to make a boiled sugar to caramelized?
I. Boil ½ cup water then add 1 ½ refined sugar II. Using a mixer, beat egg whites then, add cream of tartar
III. Let it cool IV. Add the boiled sugar little by little and mix until foamy
A. I, III, II, IV B. I, II, III, IV C. I, III, IV, II D. I, II, IV, III
_____47. How are you going to make caramel icing?
A. Brown sugar and milk mixture is boiled and combined with butter until it reaches a spreadable consistency
B. Brown and white sugar are caramelized, remove from heat when melted; add flour, butter, and milk; cook over low heat
until thick, remove from fire; add egg yolk gradually, return to heat and cook for another three minutes
C. Brown and white sugar are caramelized, remove from heat when melted; add flour, butter, and milk; cook over low heat
until thick, remove from fire; add egg yolk gradually, return to heat and cook for another seven minutes
D. Brown and white sugar are caramelized, remove from heat when melted; add flour, butter, and milk; cook over low heat
until thick, remove from fire; add egg yolk gradually, return to heat and cook for another ten minutes
_____48. How will you create a good taste and decoration of desserts?
A. Add egg yolks B. Add egg whites C. Add cream and milk D. Buy all the ingredients
_____49. How are going to plate a dessert?
I. Place the dessert in a plate and put the appropriate garnish
II. If the dessert has risen hump or uneven, trim it until it is levelled
III. Using a spatula, make a swift single circular motion to cover the top with icing
IV. Cover the sides of the dessert with icings by moving the spatula sideward moving around
A. I and II are true B. I, II, III are true C. I and III only are true D. I, II, III, IV are true
_____50. How are you going to decorate desserts as beginner?
I. Be familiar with various materials and tools. Each produces different designs. Know the right garnishes and decors

II. Start practicing on glass. It is easy to clean and it enables you to master a technique before working on actual cake
III. Place a pattern beneath the glass and practice following it for more difficult patterns
A. I and III are true B. II is false C. I is true D. I, II, III are true

Prepared by: Validated: Noted:

LORENE S. HERMANO ERLINDA T. JOAQUIN VIRGILIO R. BARBA

Teacher I Head Teacher III-TLE Education Program Supervisor
EPP/TLE/TVL
 ANSWER KEY

BREAD AND PASTRY PRODUCTION 9

FOURTH QUARTER EXAMINATION

1. B 28. B

2. C 29. B

3. B 30. A B C D

4. A 31. A

5. B 32. D

6. C 33. C

7. B 34. A

8. C 35. D

9. C 36. BONUS

10. B 37. D

11. B 38. D

12. B, D 39. D

13. C 40. D

14. B 41. B

15. C 42. A

16. D 43. C

17. A 44. A

18. B 45. D

19. D 46. D

20. D 47. D

21. A 48. B

22. A B C D 49. D

23. D 50. D

24. D

25. D

26. A

27. A