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SUMMATIVE TEST- BREAD AND PASTRY PRODUCTION (12-DAZA)

Authored by Jessa Esmero

Arts

12th Grade

Used 4+ times

SUMMATIVE TEST- BREAD AND PASTRY PRODUCTION (12-DAZA)
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30 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which icing is made with powdered sugar and egg whites?

Buttercream

Royal Icing

Cream Cheese Icing

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which icing is made by whipping butter and powdered sugar?

Royal Icing

Fondant

Buttercream

Glaze

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which icing sets hard and is suitable for intricate piping work?

Whipped Cream

Ganache

Royal Icing

Fondant

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Ganache is usually made with:

Butter and cocoa powder

Cream and melted chocolate

Milk and butter

Chocolate and sugar

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the main difference between fondant and buttercream?

Fondant is poured, buttercream is spread

Buttercream is cooked, fondant is not

Fondant is chewy, buttercream is creamy

Fondant is refrigerated, buttercream is not

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which icing is temperature-sensitive and must be stored cold?

Buttercream

Whipped cream icing

Royal icing

Glaze

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which icing is best for wedding cake decoration with a smooth matte finish?

Ganache

Royal Icing

Whipped Cream

Cream Cheese Icing

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