
SUMMATIVE TEST- BREAD AND PASTRY PRODUCTION (12-DAZA)
Authored by Jessa Esmero
Arts
12th Grade
Used 4+ times

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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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