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WorksheetsTLE 10 - Bread and Pastry
Total questions: 50
Worksheet time: 1hrs 15mins
It describes little, icing-coated sweets that are the size of small bites.
Fresh petit four
iced petit four
Marzipan
Petit four
It describes a petit four that has been iced in fondant and adorned.
Fresh petit four
Iced petit four
Marzipan
Petit four
Which petit four filling enhances flavor, adds moisture, and binds the product?
Butter
Jams
Ganache Jams
Meringue
Jam and Jellies are example of _______________ that can be purchased ready- made.
Dusting
Frosting
Glaze And Syrup
Syrup
It is a smooth, creamy type filling similar to pudding.
Custard
Jelly
Frosting
Whipped Cream
Which is a rich cream made of chocolate and heavy cream?
Butter Cream
Ganache
Custard
Syrup
Fondant is made by melting ______________ and adding the rest of ingredients (cold water and confectionary sugar) until you achieve the right consistency.
Candy
Marshmallows
Chocolate
Sauce
It refers to miniature bite-sized confections coated with icing.
Fresh Petit Four
Marzipan
Iced Petit Four
Petit Four
This type of topping continues to ripen even when refrigerated and its juices begin to soak into the cake.
Dusting Jam
Jam
Fresh Fruit Topping
Jelly
It is an icing made of butter and or shortening, blended with confectioner's sugar or sugar syrup.
Butter cream
Custard
Ganache
Syrup
Which is a rich cream made of chocolate and heavy cream
Butter Cream
Custard
Ganache
syrup
When preparing meringue, this very fine sugar dissolves more quickly.
Caster sugar
Confectioner's sugar
Granulated sugar
White sugar
Caramelized petit four: Dipped Fresh petit four: ______
Glazed
Filled
Poured
Sprayer
Which is a rich pastry filled with custard or fruit?
Cream Puff
Danish Pastry
French Pastries
Pie And Tart
Which is a kind of icing that is made out of butter and/ or shortening blended with confectioner's sugar?
Butter Cream
Ganache
Custard
Syrup
These are filled butter cream or pastry cream.
Eclairs Or Cream Puffs
Marzipan
Fruit Tart
Truffles
Which paste is made of almonds and sugar that is worked to plastic consistency?
Fresh petit four
Iced petit four
Marzipan petit four
Petit four
What is the best way to make realistic looking fruits in making modeled marzipan?
don't add special effects using ordinary tools or special modeling tools
imitate the shapes of the fake fruits as closely as possible
to use real fruits as models
all of the above
Cream cheese is made with
Butter And Milk
Butter And Sugar
Milk And Cream
Sugar And Cream
What will happen if the marzipan doesn't store after making it?
Dry Pieces Will Have An Unpleasant Texture
It Will Dry
It Will Moist
B And C
It is a sweetened mixture of ground almonds, liquid glucose or egg whites, corn syrup or sugar syrup and either icing sugar or caster sugar.
Iced Petit Four
Marzipan
Fresh Petit Four
Petit Four
What is the main ingredients in making marzipan?
Almond
Cashew
Peanut
Pili Nut
From the following steps in making a marzipan, what is the last step to avoid from drying up?
Wrap tightly
Knead Until it forms like a dough
Add the brandy almond paste gradually and the warm glucose
Shift the icing and combine almond meal and icing sugar into a bowl.
Marzipan is also known as
Almond Paste
Gum Paste
Caramelized Sugar
Nut
It can melt icing and cause decorations to droop.
Heat
Fluorescent Lighting
Humidity
Sunlight
What distinguishes custard from fruit filling?
Custard is smooth and creamy while the fruit is sliced and added to the cake
Custard is made up of egg yolks while the fruit is made up of juices
Custard cake is made up of egg whites while fruit fillings are made up of fruit jams
Custard has a pudding-like texture while the fruit adds a crunchy texture
Which among of the following statement in preparing caramelized petit four is INCORRECT?
Slowly heat until boiling, stirring to dissolve sugar before solution boils
Dissolve a portion of sugar in some water; 4 parts sugar to 4 parts water
When solution reaches boiling point add 10% liquid glucose of sugar weight
Stir gently to dissolve glucose
In selecting fruits/nuts to be used in displaying caramelized petit pours make it sure that:
Dispose broken and chopped nuts
Fruit need to be dry
The fruits and stem are still attached for easier handling
All of the above
Caramel is sugar that is cooked until it reached a temperature of
156 C
175 C
180 C
190 C
Which among the following rules in preparing caramelized petit fours is False?
Preparing caramel should to color be amber.
oiled surface will allow the caramel to cool and the not bond to the surface
If hot caramel is placed onto an unprepared surface, it will not stick to the surface
nuts should be roasted.
These are safety precautions in preparing caramelized petit fours, which one is correct?
Dip the product into the hot caramel.
Use a gloves to protect the finger in dipping to the caramel.
Hot caramelized fruits are best served.
Sit the product in a oiled surface to remain hot
We display and design our petit fours for the reason of_____?
To make them more attractive and appetizing
To consider their price arrangement
To attract insects and flies
To invite customers
" Garnishes which are highly seasoned are not good in taste". This rules means______.
Garnishes which is flavorful are discouraged
Garnishes that are less flavored are encourage
Garnishes which are rich in flavor are encouraged
Garnishes that are beautiful are encourage
Which among of the following is the best way of presenting a dessert buffet so that guests can sample as many of the desserts as they want without getting too full?
It is important to design, decorate, and display petit fours to:
Enhance presentation
Make Them More Attractive And Appetizing
Visual And Textural Diversity
All Of The Above
Use a ceramic plates and platters, glass, mirrors, trays is effective in buffet style service, it applies to?
Displaying petit four
Storing petit fours
Preparing petit fours
Presenting petit fours
The recommended serving for caramelized is _________ per plate.
3-4 pieces
5-6 pieces
6-7 pieces
8-9 pieces
There are guidelines for displaying petit fours, which one is not acceptable?
Give the normal display characteristics of the product.
Highlight attributes of products
show crafmanship in display
Big shapes to improve eye appeal
Which of the following are authentic wares that can be used in petit fours presentation whose design and material depicts the culture and history of a certain race or country?
Cake keeper's
Ethnic dishware
Custom display
Pedestal
How many days a decorated cake with butter cream frosting be stored?
2 --3days
4-5 days
6 days
5 days
It refers to one of the more innovative methods of commercial food packaging.
Canned package
Chill packaging
Foil packaging
Freezing packaging
What will be the root cause of the presence of salmonella bacteria in a pastry product?
The pastry product has an uncooked egg mixture
The pastry product is an undercooked egg mixture
The pastry product is uncooked as a whole
The pastry product is overcooked as a whole
What will you do to store the uncut cakes you still have at home for a longer period of time?
Use a cake keeper & store it in the freezer
Place it in a styro box & store it in the freezer
Place it in a plastic wrap & store it in the freezer
Use two plates to act as a cover and base for your cakes
What are the most common packaging tools in the market?
Plastic container
Glass container
Boxes
Aluminum Foil
Yesterday, Eren celebrated his baby brother's birthday, there are a lot of cakes left so his mother asked him to store them in the refrigerator. Since there is still a lot of food stored inside the refrigerator, what is the best advice you can give to him in storing the remaining cakes?
I will tell him to just finish all the cake to avoid convenience.
I will tell him to put all the cake in a plastic container to avoid odor absorption and avoid it from water dripping inside the ref.
I will tell him to restore the paper box of the cake and then put the cake inside it back.
I will tell him to share it with the neighbors is just fine.
Which one is not an examples of petit fours?
miniature cakes
cookies
tartlets and pastries
leche flan
Petit fours are best served during ____
After dining
hot coffee
after tea
all of the above
The following are the characteristics of petit fours EXCEPT___
Fancy
light
crisp
delicate
5 inch square
It means small oven
dessert
brownies
petit fours
marzipan
What do you call the process of storing food by means of refrigeration
Proper Storage
Freezing
Cold Storage
Chilling
