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WorksheetsFinal Examination: Bakery Science
Total questions: 122
Worksheet time: 2hrs 50mins
Maria was asked to manage her family bakery. What is her role in the bakery setup?
Chief Baker
Oven Helper
Manager
Cashier
Lito is responsible for putting bread into the oven and making sure it is baked properly. What is his position?
Assistant Baker
Oven Helper
Counter Sale Clerk
Chief Baker
A customer complains that a promised cake was not delivered on time. What principle did the seller fail to follow?
Quality assurance
Honesty and reliability
Product variation
Pricing standards
Ana wants to advertise her home baking business. Which method is best based on the lesson?
Offering free samples
Advertising on TV
Creating a large billboard
Word-of-mouth and social media
A homemaker wants to accept cake orders. What basic equipment is not a requirement?
A refrigerator
A heavy-duty mixer
A microwave oven
A baking oven
Your friend is starting a small bakery. He asks about essential areas in the workspace. Which of these should he include?
Lounge area
Mixing and preparation area
Dining area
Rest area
The chief baker assigned Joel to help prepare ingredients. What is Joel's role?
Cashier
Counter Sale Clerk
Assistant Baker
Delivery Boy
Anna prefers to buy bread from a neighbor who bakes at home. What does this tell us about customer behavior?
Customers always prefer cheap products
Customers value appearance over taste
Customers appreciate personalized and home-made goods
Customers dislike commercial baking
What historical fact shows how baking was introduced in the Philippines?
Through English colonizers
Through Japanese settlers
Through American trade
Through Spanish missionaries
Carlo wants to set up a bakery but lacks money. What is the best course of action?
Apply for a business permit immediately
Look for a franchising option
Start with home-based baking using small capital
Borrow large money from a bank
If flour = 2,000g and sugar = 1,000g, what is the baker’s percentage for sugar?
20%
50%
80%
100%
Flour = 5 lbs, salt = 0.25 lbs. What is the percentage of salt?
2%
5%
10%
1.5%
Flour = 2.5 kg, eggs = 1.25 kg. What is the egg percentage?
25%
50%
75%
100%
If flour = 4 lbs, shortening = 2 lbs, what is the baker’s percentage for shortening?
40%
50%
75%
100%
Flour = 1,000g, milk = 1,200g. What’s the percentage of milk?
100%
80%
120%
95%
Flour = 3 lbs, baking powder = 0.15 lbs. Percentage?
2%
4%
5%
7%
Flour = 500g, sugar = 750g. What is the sugar percentage?
100%
125%
150%
175%
Flour = 2,000g, salt = 50g. Salt percentage?
2.5%
5%
10%
1.5%
If 1,000g flour and 600g milk are used, what is the % of milk?
50%
60%
70%
90%
Flour = 800g, egg whites = 480g. Egg white percentage?
55%
60%
75%
80%
Flour = 1.5kg, sugar = 1.5kg. Sugar percentage?
75%
150%
100%
90%
Flour = 3 lbs, water = 1.5 lbs. Water percentage?
30%
50%
75%
100%
Flour = 1,000g, eggs = 750g. Egg percentage?
50%
60%
75%
80%
Flour = 5,000g, milk = 3,000g. Percentage?
60%
75%
80%
50%
Flour = 2,000g, baking powder = 100g. Percentage?
3%
5%
7%
10%
Flour = 2,500g, shortening = 1,250g. % of shortening?
25%
50%
60%
75%
Flour = 1,200g, water = 960g. % of water?
75%
80%
85%
90%
Flour = 1,000g, sugar = 2,000g. % of sugar?
150%
200%
175%
100%
Flour = 10 lbs, salt = 0.2 lbs. Salt percentage?
1%
2%
3%
4%
Flour = 3.5kg, eggs = 1.4kg. Percentage?
35%
45%
50%
40%
Maria noticed her pastry crust became rubbery instead of flaky. What likely caused this?
She used cold water.
She used pastry flour.
She overhandled the dough.
She used the correct flour-to-fat ratio.
Juan wants a pastry that is flaky and layered, filled with creamy chicken. Which should he prepare?
Tart
Turnover
Popover
Hopia
Ana is making cream puffs. What should the texture be like on the inside?
Dry and flaky
Smooth and crisp
Moist and soggy
Tough and chewy
Which action will best preserve the flakiness of the dough during rolling?
Using a lot of flour on the surface
Rolling the dough more than 15 times
Using light strokes and minimizing rolling
Kneading until smooth and elastic
You are preparing pastry crust. Which of the following is LEAST desirable?
Cold butter
Room temperature milk
Cold water
Pastry flour
A customer wants a traditional Filipino pastry with a nutty caramel topping. What should you serve?
Otap
Turnover
Rosquillos
Tart
During baking, the filling of your fruit pie starts to sag. What did you likely fail to ensure?
Enough gluten development
Proper spice use
Proper hydration
Correct filling consistency
A baker brushed the top of the pie with egg yolk and water. Why?
To add flavor
To soften the crust
To develop a golden brown color
To prevent sogginess
You want to add a decorative display using native Filipino materials. What should you use?
Glass plate
Ceramic plate
Paper tray
Coconut shells
A pie's top crust was uneven and not sealed at the edges. What could have improved the presentation?
Baking longer
Using more filling
Crimping and fluting the edges properly
Avoiding the egg wash
You are baking a sponge cake but want it to be slightly tender and moist. Which type of cake should you prepare?
Butter cake
Pound cake
Chiffon cake
Foam cake
A customer wants a multi-layered, rich cake with creamy fillings. What would you recommend?
Gateaux
Butter cake
Torte
Chiffon Cake
You plan to bake using the one-bowl method. What should you do first?
Beat eggs and sugar
Mix dry and wet alternately
Make a well in dry ingredients, then pour liquids
Cream the butter and sugar
During a demonstration, your group forgot to preheat the oven. What problem might occur?
Overbaking
Uneven volume and browning
Sweetness imbalance
No texture impact
What type of flour is ideal for delicate cakes like sponge cakes?
Bread flour
Cake Flour
All-purpose flour
Rice flour
You are baking a foam-type cake. What pan is ideal?
Springform pan
Sheet tray
Tube pan
Bundt pan
Why is cream of tartar added to egg whites in sponge cakes?
To sweeten it
To change the color
To stabilize foam
To increase volume
A friend overbeats egg whites for a chiffon cake. What could be the result?
Fluffy texture
Dry, inelastic foam and compact cake
Crispy crust
Undercooked center
Which method involves adding eggs one at a time to creamed fat and sugar?
Muffin method
One-bowl method
Modified conventional
Conventional method
Your client asks for a light and spongy cake but also wants the richness of oil. What should you bake?
Foam cake
Hybrid cake
Pound cake
Torte
You are tasked to prepare petit fours for a high-end wedding. Which type would best suit the elegant and sweet theme of the event?
Petit Four Sec
Petit Four Sales
Petit Four Glacé
Petit Four Dry
While displaying petit fours on a round tray, what is the most appropriate way to arrange them?
Place them randomly to look artistic
Arrange them in a circular pattern
Stack them in the center only
Line them horizontally
If you are preparing petit fours with whipped cream fillings for an outdoor event in the afternoon, what is the best storage method beforehand?
Leave them on a counter in a shaded area
Refrigerate in vapor and moisture-proof containers
Keep them in airtight plastic bags at room temperature
Store with dry ice in an open box
A client asks for a variety of textures in their dessert spread. Which petit four types can offer both soft and crispy textures?
Petit Four Glacé and Petit Four Sales
Petit Four Sec and Petit Four Glacé
Petit Four Sales only
Petit Four Glacé only
You are using a rectangular silver tray for displaying your petit fours. According to display guidelines, how should you arrange them?
In a pyramid shape
Randomly
End to end along length and width
In a circular pattern
To catch attention during a food expo, what can best enhance the visual appeal of your petit four display?
Bright lighting
A flawless, neat, and elegant presentation
Playing background music
Giving free samples only
During a buffet, a customer asks what “Petit Fours” means. What is the correct response?
"Mini cookies from France"
"Sweet desserts baked in small pans"
"Small oven, a term for small confectioneries"
"Layered sponge cakes with fruits"
Your sponge-based petit fours are topped with nuts and dried fruits. Which type are you most likely serving?
Petit Four Sec
Petit Four Glacé
Petit Four Sales
Petit Four Tower
You need to store macaroons made earlier this morning. What is the best option for longer shelf life?
Wrap in foil at room temperature
Refrigerate in well-packed containers
Store openly on a shelf
Freeze with the fillings
A tray of petit fours will be part of a plated dessert course. What addition can enhance its appeal on a plate?
A scoop of butter
Tomato sauce
Chocolate sauce, whipped cream, or cut fruits
A slice of bread
A type of petit fours that means "iced".
(a)
Small, sweet items such as macaroons or éclairs without frosting.
(a)
Bite-sized savory petit fours typically served at cocktails.
(a)
The French term from which "Petit Fours" originated.
(a)
The process of beating ingredients rapidly to incorporate air.
(a)
To cook sugar until it develops a brown color and flavor.
(a)
The essential aspect that makes petit fours attractive to customers.
(a)
A cake base commonly used in petit four glacé.
(a)
A display item that adds elegance and height to a petit four arrangement.
(a)
French word for cake
(a)
Process or mixing technique to incorporate foamed egg whites into batter to retain air
(a)
Cake containing fat and tender texture, often leavened with baking powder
(a)
Light and spongy cake that contains oil
(a)
Fine, white flour used for delicate cakes
(a)
Crumbly topping made from flour, sugar, and fat. just like the crumbly topping you add on apple banana muffins
(a)
Glossy coating applied to cakes
(a)
Proper technique to blend dry and wet ingredients evenly
(a)
Measurement method for shortening or brown sugar using compression in the cup
(a)
Process of adding sugar gradually to creamed butter
(a)
The fat processed with hydrogen to become solid.
(a)
The agent used to introduce air or steam to increase volume in pastries.
(a)
Small pastry filled with meat or fruit, folded like an empanada.
(a)
Type of dough crust placed only at the bottom of the pie.
(a)
Degree of roughness on the surface suggesting flakiness.
(a)
Tool used to cut fat into flour in the pastry method.
(a)
Appearance of thin layers or crispiness in pastry crust.
(a)
Measurement of how well the crust holds its shape without crumbling.
(a)
Popular local pastry filled with mung bean paste.
(a)
The appropriate technique in rolling dough that helps limit gluten development.
(a)
The accidental invention of leavened bread originated from this ancient civilization.
(a)
He is the skilled worker who prepares baking recipes and oversees production.
(a)
The main reason why wheat is not grown locally in the Philippines.
(a)
The equipment used to chill ingredients and preserve perishable goods.
(a)
This type of bread was typically reserved for the rich during ancient times.
(a)
The first European group to establish public bakeries.
(a)
This term refers to a worker who operates the oven in a bakery.
(a)
This equipment is necessary to store frozen ingredients for baking.
(a)
The essential document or strategy to inform potential customers about a home-based baking business.
(a)
The name of the first flour mill to operate in the Philippines in 1958.
(a)
Used to level and fold batter or scrape sides of bowls.
(a)
Has wires for beating eggs or cream quickly.
(a)
Hollow, circular mold with a center tube, often used for angel food cakes.
(a)
Flat metal tool used to serve pies and cakes.
(a)
Device that measures temperature inside ovens or mixtures.
(a)
A n attachment used to knead dough in mixers.
(a)
Mixing blade attachment in mixers for general purposes.
(a)
Circular tool with a blade used to cut pastry dough.
(a)
Multi-sized cups used for measuring dry ingredients.
(a)
Cone-shaped bag used for decorating cakes.
(a)
Shallow, flat pan used for baking cookies, pandesal or hopia
(a)
A small, hand-held tool used to grate cheese or zest.
(a)
A large-capacity mixer used in commercial kitchens.
(a)
Used to sift dry ingredients for lighter texture.
(a)
Round pan used to bake pies.
(a)
Sheet of paper placed in pans to prevent sticking.
(a)
Used to shape and cut out cookies.
(a)
Transparent wrap used to cover and store baked goods.
(a)
Large container with handles used to cool baked items.
(a)
The turbo broiler, which regulates temperature using an automatic thermostat, allows faster cooking due to its compact fan motor.
TRUE
FALSE
Stainless steel pans are more suitable for baking than aluminum pans because they distribute heat more evenly.
TRUE
FALSE
The sponge dough method begins by mixing yeast with a portion of the flour and liquid, letting it rise, then adding the remaining ingredients.
TRUE
FALSE
Over-mixing bread dough results in tough texture due to overdeveloped gluten strands, especially if high-protein flour is used.
TRUE
FALSE
