PreTest
Bread and Pastry Production
1. How to portion petits four?
a. Portion petits four by weight, count, scoop or ladle.
b. Portion petits four by their color and shape
c. Portion peitts four by using spoon
2. How to plate and display petit fours?
a. Put in a plate the add garnish and dessert sauces like chocolate syrup,
fruit syrup and powdered sugar.
b. Put in a plate add the dessert and sauces and add the powdered sugar and
add the garnish.
c. Put in a plate add the sauces and the powdered sugar and lastly add the
dessert.
3. What is the difference between pie and tartlet?
a. A pie is for multiple serving while tartlet is for single serving
b. A pie is for single serving while tartlet is multiple serving
c. All of the above
4. How to stock breads?
a. Put breads in a airtight container or tightly sealed bag
b. Put in the refrigerator
c. Put in a box
5. How to check the doneness of baked products?
a. By its color, it will turn to golden brown
b. By inserting a cake tester/ toothpick, when it comes clean or will not
stick to the cakes tester/ toothpick.
c. All of the above
6. How to portion dough?
a. Portion by weight and count
b. Portion by weight, count, scoop ladle
c. Portion using cutter
7. How to carry heavy loads?
a. Bend knees, carry load and lift up. Do not bend your back
b. Use your hands and feet to carry
c. All of the above
8. Why do you let dough rest after kneading?
a. To let gluten stands rest so that they will break up during forming
b. To bulk ferment/ double size
c. All of the above
9. How long to preheat oven?
a. 10-15 minutes for gas tank oven
b. 20-30 minutes for electric oven
c. All of the above
[Link] is it important to select the right pan size for baking?
a. To achieve the correct texture and shape the bake products
b. To achieve the correct color of the bake products
c. To achieve the right temperature of the bake products
[Link] do we need to pre- heat oven before baking?
a. To kill microorganisms inside the oven
b. To achieve the desired oven temperature of the bake products
c. All of the above
[Link] fat can you use for breads?
a. Margarine
b. Lard and other fat substitute
c. All of the above
[Link] is the difference between butter and margarine?
a. Butter is made from animal fat, while margarine is made from vegetable
oil
b. Butter is made from animal milk, while margarine is made from plants
and more affordable.
c. All of the above
[Link] mixing method were demonstrated in baking products?
a. For yeast leavening breads( straight method and sponge method)
b. For cakes (single/one stage method, creaming method, sponge method,
chiffon method
c. All of the above
[Link] is the difference between Cake flour and all purpose flour
a. Cake flour contains 7-9 % gluten content intended for cakes while all
purpose flour contains 10-11 gluten both for cakes and breads.
b. Cake flour contains 5-6 % gluten content intended for cakes while all
purpose flour contains 9-10 gluten both for cakes and breads.
c. All of the above
[Link] do you know that you have beaten egg whites thick peaks?
a. When egg whites stay up even when you invert the bowl and has a thick
consistency
b. When egg whites becomes fluffy
c. All of the above
[Link] is the difference between extract and flavour emulsion?
a. Flavor extract is alcohol based while flavour emulsion is oil based
b. Flavor extract is oil based while flavour emulsion is alcohol based
c. All of the above
[Link] is the role of each of the ingredients- our, fat, yeast, sugar?
a. Flour provides structure, gluten development. Fat shorten the gluten
strands
b. Yeast leavened the product. Sugar food of the yeast, act as the creaming
agent, provides taste
c. Both a and b is correct
[Link] to determine if you creamed the butter well?
a. When the color is light yellow
b. Has a fluffy airy texture
c. All of the above
[Link] you need 6 pieces of eggs, how should you open them?
a. Crack the eggs on at a time in a small bowl; check if it’s ok then transfer
it to bigger bowl
b. Crack all the eggs and transfer it to bigger bowl
c. All of the above