PBT-2023

Which of the following mixing method is frequently used in the preparation of cake batter?

• biscuit
• foaming
• muffin
• sanding

Which of the following processes indicate the binding of eggs with fats and sugar in the creaming mixing method?

• aeration
• emulsification
• hydration
• occlusion

The followings are basic ingredients in a short-crust pastry dough EXCEPT for __________.

• flour
• sugar
• egg yolk
• baking powder

Which of the following is/are TRUE about the muffin method when making quick breads?

• The final product texture is dense and moist in the inside.
• The muffin method involves combining all the wet ingredients with the dry ingredients.
• The muffin method is best carried out manually to avoid over development of gluten.
• All of the choices

When rolling out the pastry dough, you should __________.

• start rolling from the bottom upwards
• slightly stretch the dough with your fingers
• rotate the dough 45 degrees after each complete roll
• dust flour liberally to prevent sticking on the work surafce

Which of the following is an indicator of a properly baked short-crust pastry?

• The crust is firm and tough.
• The crust is moist and soggy.
• The crust is dry and golden brown.
• The crust is crumbly and shrinks away from the mould.

When baking a baked fruit pie, a tough crust can be a result of __________.

• overbaking the pie
• overmixing the pastry dough
• using strong flour in the pastry dough
• all of the choices

Moisture is necessary for chewy cookies. What are the factors contributing to chewiness?

• lower egg content and longer mixing time
• longer mixing time and lower baking temperature
• longer mixing time and higher sugar content
• All of the choices

The following statements are TRUE about buttercream in cake decorating EXCEPT for __________.

• it contains eggs to increase lightness
• it is a light and smooth mixture of fats and sugar
• it can be poured and used as glazes on cakes with ease
• it can be used on mousse cakes in replacement of glazes

Which of the following statements about glazing a chocolate fudge cake is INCORRECT?

• The finishing should be thick and glossy.
• The glaze is melted and poured over the cake while it is warm.
• A blow torch can be used to warm the surface of the cake to pop any air bubbles.
• Chocolate fudge cake should be masked with a thin coat of ganache before glazing.