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Republic of the Philippines

Department of Education
Region VI
Division of Silay City
DON FELIX T. LACSON MEMORIAL NATIONAL HIGH SCHOOL
City of Silay

SUMMATIVE TEST (BREAD AND PASTRY PRODUCTION)

NAME: ___________________________ GRADE AND SECTION: _______ DATE: __________ SCORE: _____

IDENTIFICATION: Choose the correct answer on the box below. Write your answers on the space provided
before each number. 5 points.
Custard
Fruit
Frosting
Jelly
Whipped Cream
___________________ 1. There are many products that can be cooked into a filling for cakes that will provide
the cake with special flavor. Some of the commonly used are strawberries,
blueberries, raspberries, peaches, apricot and rhubarb.
___________________ 2. It is a smooth, creamy type filling similar to pudding; cooked filling containing
cornstarch, flour and egg yolk.
___________________ 3. Many times the same frosting used to frost the cakes is used for the filling between
layers. Some of the common types that are also used as fillings are buttercream,
boiled, cream cheese, whipped cream and ganache.
___________________ 4. Provides a light fluffy filling with a delicate flavour.
___________________ 5. This type of frosting can be used to add an easy fruit flavored filling to a cake. When
using this kind of filling on a layer cake, use a piping of frosting around the edge of the
layer and keep it confined and then select your favorite flavor and spread it on the
layer inside the piped frosting.

IDENTIFICATION: Identify the following whether it is a FILLING or an ICING/FROSTING. 5 points


____________________ 1. Custard
____________________ 2. Fondant
____________________ 3. Jelly
____________________ 4. Chocolate Ganache
____________________ 5. Cream Cheese

TRUE OR FALSE. Write “T” if the statement is true and “F” it the statement is false. 5 points.
______________ 1. Any filling that contains cornstarch or flour must be brought to a boil slowly to prevent
scorching and then boiled for a least a minute to thicken to its fullest. If it is not boiled
long enough, it may thin out when it cools.
______________ 2. When assembling layer cakes, it is not necessary to prepare and assemble all tools and
equipment ahead of time.
______________ 3. In icing a cake, pour about ½ cup to ¾ cup of filling into the center of the iced layer. Using
the back of the spoon, spread the filling until it reachers the icing barrier that you have
created.
_____________ 4. The amount of filling will vary depending on the type of filling, type of cake, number of
layers, and personal preference.
______________ 5. Chocolate ganache is the most difficult cake icing to make.
MULTIPLE CHOICE. Write the letter of your choice on the space provided before each number. 5 points.
______1. Is a sweet coating made of sugar, butter, water, and egg whites or milk. It is often flavored and
cooked to cover or decorate baked goods, such as cakes or cookies.
a. icing b. fillings c. sidings d. coatings
_____ 2. It is used to make cake easily in making frosting and decorating. It comes in different sizes to
accommodate the sizes of cake being decorated.
a. cake board b. turntable c. pastry tip d. cake slicer
____ 3. Are cooked mixture spread out in between slices of cakes. They are thick in consistency as to make
them easy to spread out in the cake. It enhances the flavor of cakes and at the same time provides
variations in flavor.
a. icing b. fillings c. sidings d. coatings
_____ 4. The following are cake decorating tools used to create textures, patterns and designs on the icing
on top and sides of the cake, except:
a. smothers b. cake comb c. edgers d. wire whisk
_____ 5. The main ingredient used in making icing or frosting
a. egg b. butter c. sugar d. flavoring

MATCHING TYPE. Match column A with the corresponding answers in column B. Write your answers on
the space provided before each number. 5 points.
COLUMN A COLUMN B
_____ 1. The easiest cake icing to make a. Whipped cream
_____ 2. Frosting is part butter and good quality cheese b. Royal Icing
_____ 3. Type of cake icing that dries into a hard outer shell. It is also c. Chocolate ganache
one of the easiest to dye with edible colorings d. Cream cheese
_____ 4. Made of sifted powdered sugar, milk and superior butter e. Buttercream
_____ 5. This type of cake icing is achieved using cold heavy whipping
cream and sugar.

ESSAY. Write your answer on the space provided. 5 points.

1. State the significance or importance why we should follow the proper steps and procedure in icing a
cake?
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BONUS POINTS. Give at least one (1) Technique in Cake Preparation or Method of Mixing Cake Batters
for each cake baked last Friday. 1 Point Each.
1. Vanilla Cake _________________________________
2. Chocolate Angel Food Cake _________________________________
3. Moist Chocolate Cake _________________________________

Prepared by: Mr. Ceasar Ryan G. Asuncion 01/08/2018


“Aanhin pa ang tiwala kung ang bawat hinala ay laging tumatama!
#HugotSaSummativeTest

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