POST- TEST

COOKERY/ BREAD AND PASTRY PRODUCTION

Second Semester: S.Y. 2018-2019

Name: __________________________________________________ Date: ______________

Year/Section: ________________ Score: _____________

Directions: Take this test and find out how much you know about the lesson.

A. Write True if the statement is correct and False if the statement is incorrect.

1. Presenting a bake product is as important as its production.

2. A baked product should create a huge impression to its customer if it is to be sold.
3. Tongs are used to lift breads; cake or pie servers are used to transfer slices easily and neatly to a
serving plate.
4. Indigenous containers can be used for all baked products because they are inexpensive.
5. A paper plate used to display a cake is the use of cake pedestal.
6. Plates and platters are the most common containers that are neat, elegant, and artistic.
7. An immediate showstopper in displaying a cake is the use of cake pedestal.
8. Paper napkins and paper cups are used in serving slices of cakes, pies, and tortes for big groups
because they simplify cleaning.
9. To cut and cost, wrap cakes, pies, breads, and pastries in plastics or wax paper before serving.
10. Sauces and frostings can be topped on cakes or can be used to create designs around a cake or pie
to create a composition.
11. Batter is a mixture of flour, liquid, butter, and eggs of pouring consistency.
12. White sugar is a highly refined sugar with added cornstarch.
13. Gateaux is an Italian word for cake.
14. Sponge cakes are also known as shortened cakes.
15. The mother of all shortened cakes is the is the pound cake.

B. Underline the correct answer.

1. Unshortened cakes are also called( butter, sponge, foam) type of cakes.
2. A (rectangular, square, tube) pan is considered an excellent baking container for sponge cakes
because it gives support to the batter and speeds up the penetration of heat.
3. To assure the well distribution of heat inside the oven, it is a must to ( preheat, underheat,
overheat) the oven before baking the cake.
4. If the crust of the cake becomes thick, hard, and dark in color, this means that the baking the
temperature is (high, medium, low).
5. Cake ( delicacies, specialties, varieties) are elaborate cakes for special occasions.
 6. The mixing method for the cake where fat is creamed, sugar is added, and dry ingredients are added
alternately with liquid ingredients is the ( conventional, muffin, one-bowl) method.
7. The mixing method for cakes wherein dry ingredients are sifted together in a bowl and all liquid
ingredients are poured into it is called the (modified conventional, muffin, one-bowl) method.
8. If the volume is the goal in making a cake, then use the ( creaming, beating, stirring) technique.
9. If tenderness is the goal in a cake then use the ( blending, creaming, mixing) technique.
10. (Icings, Fillings, Glazings) are sweet coverings or coatings in cakes.
11. Icings and (frostings, glazings, fillings) are similar in characteristics except that the former is thinner
than the latter.
12. The type of icing consisting of sugar, water, corn syrup, and butter and cooked in a double boiler is
called a cake ( cream, combination, flat) type of icing.
13. The type of icing consisting of shortening, confectioners’ sugar, milk powder, egg, water, flavouring,
and stabilizer is (cream, combination, flat) type of icing.
14. Sweets arrange in between layers of cake or on top of it are (fillings, desserts, icings)
15. A wooden rotating device when a newly baked cake stands to be decorated with icing or frosting
Is called a cake ( pedestal, stand, turntable)

C. Explain.
1. How does shortened cake differ from an unshortened cake?
2. What are some failures in baking cake? Cite Three.
3. What are the four methods of mixing cake batters? How do they differ from one another?
4. Why is the presentation and serving of a baked products important the business?
5. How can you create an elegant and artistic presentation of a cake or pastry?