NAME:___________________ Grade 11 HE-LD Rosemary

Week 6 to 8
Written 1
BREAD AND PASTRY
Performance 1
Reference: BREAD AND PASTRY BOOK
Written 2
QUARTER 2 Performance 2
Summative

Study page 172-190, 202-243

WEEK 6

Written 1
Identify the type of icing being described by the sentences below. Write the correct
answer before each number.

1. The easiest cake icing to make

2. Frosting is part butter and good quality cheese
3. Type of cake icing that dries into a hard outer shell. It is also one of the
easiest to dye with edible colorings.
4. Made of sifted powdered sugar, milk and superior butter
5. This type of cake icing is achieved using cold heavy whipping cream and
sugar.

Performance 1
Collect pictures or videos showing different styles of plating and presenting
a dessert. Note down the characteristics/styles that attracts you. Pictures will be paste
on a short bond paper.

Your output will be rated using the Scoring Rubric below:

SCORE CRITERIA

5 Done creatively and neatly showing much relevance to the given topic.
4 Done creatively and neatly enough with relevance to the given topic.
3 Done creatively and neat enough but no relevance to the given topic.
2 Done simply and neat enough but not so relevant to the given topic.
1 Done poorly with erasures and irrelevant to the given topic.
 WEEK 7
Written 2

Complete the table below. List down the items that need to be refrigerated and those that
can be kept in room temperature. Choose the answer from the choices given below. Write your
answer on your answer sheet.

Glazes and Syrups Royal Whipped Cream Jelly FillingsGum

IcingFresh Fruit Filling Paste - Sugar Paste
Custard Filling

Needs to be refrigerated Keep at room temperature

Performance 2

Make an album of different types of a cake with its recipe. Album must contain at least 10 pages using bond
paper.

Your output will be rated using the Scoring Rubric below:

SCORE CRITERIA

5 Done creatively and neatly showing much relevance to the given topic.
4 Done creatively and neatly enough with relevance to the given topic.
3 Done creatively and neat enough but no relevance to the given topic.
2 Done simply and neat enough but not so relevant to the given topic.
1 Done poorly with erasures and irrelevant to the given topic.
 WEEK 8

Read and analyze the statements carefully. Choose the best answer and write the
letter before each number.

1. What basic ingredient in baking helps in attaining baked products tenderness?

A. leavening
B. liquid
C. shortening
D. sugar

2. Which refers to heating the oven to attain the required baking temperature
before baking?
A. baking
B. broiling
C. pre-heating
D. proofing

3. What type of cake contains a high percentage of fat or shortening?

A. butter type cake
B. chiffon
C. foam type cake
D. unshortened cake

4. Which is a combination of shortened cake and foam type cake?

A. butter type cake
B. chiffon
C. foam type cake
D. unshortened cake

5. Which is also known as unshortened cake which contains less than 5% fats?
A. butter type cake
B. chiffon
C. foam type cake
D. shortened cake

6. Which is a coating that makes food shiny or glossy?

A. custard
B. ganache
C. glaze
D. syrup
7. It is an icing, made of butter and/or shortening and blended with confectioner’s
sugar or sugar syrup.
A. butter cream
B. custard
C. ganache
D. syrup

8. It is a rich cream mixture made out of chocolate and heavy cream.

A. butter cream
B. custard
C. ganache
D. syrup

9. What edible mixture is used to fill pastries, sandwiches, or cakes?

A. butter cream
B. custard
C. ganache
D. syrup

10. What type of icing is made out of boiled sugar syrup that is agitated so that it
would crystallize into a mass of extremely small white crystals?
A. butter cream
B. custard
C. filling
D. fondant

11. Custard filling can be stored in the refrigerator for up to how many days?
A. 3 days
B. 4 days
C. 5 days
D. 6 days

12. It refers to dry-heat cooking that is usually done in an oven.

A. baking
B. broiling
C. grilling
D. stewing
13. Which is fine white flour made from soft wheat which contains 7-9% protein?
A. all-purpose flour
B. bread flour
C. cake flour
D. pastry flour

14. Which is a light cake made of meringue and flour?

A. angel food cake
B. butter cake
C. chiffon cake
D. sponge cake
15. Which refers to getting the right number of servings from a recipe
and serving the right amount?
A. mark-up
B. portion control
C. weight
D. yield

16. Which refers to method of dividing cake into uniform pieces before
serving?
A. counting
B. cutting
C. measuring
D. weighing

17. What method of portioning is done with the use of food scale?
A. counting
B. cutting
C. measuring
D. weighing

18. Which is a sweet soluble organic compound that belongs to the

carbohydrate group of food?
A. flour
B. milk
C. shortening
D. sugar

19. Which is a very fine sugar which dissolves faster and is perfect
for making meringue?
A. caster sugar
B. confectioner’s sugar
C. granulated sugar
D. white sugar

20. What granulated sugar is pulverized into powder to prevent caking?

A. caster sugar
B. confectioner’s sugar
C. granulated sugar
D. white sugar

21. It refers to miniature bite-sized confections coated with icing.

A. fresh petit four
B. iced petit four
C. marzipan
D. petit four

22. It refers to a petit four decorated/covered with fondant icing.

A. fresh petit four
B. iced petit four
C. marzipan
D. petit four
 23. It is a tiny fresh fruit tartlet.
A. fresh petit four
B. iced petit four
C. marzipan
D. petit four

24. Which is a paste or confection, icing, or filling made of meringue and

gelatin?
A. fresh petit four
B. iced petit four
C. marzipan
D. petit four

25. Which paste is made of almonds and sugar that is worked to plastic
consistency?
A. fresh petit four
B. iced petit four
C. marzipan petit four
D. petit four

26. Which petit four filling enhances flavor, adds moisture, and binds the
product?
A. butter
B. ganache
C. jams
D. meringue

27. Which mixture of chocolate and cream is used as filing for iced petit
four?
A. butter
B. ganache
C. jams
D. meringue

28. Which is a final component of plated dessert?

A. crunch
B. garnish
C. main item
D. sauce

29. What dessert component is the actual dessert itself?

A. crunch
B. garnish
C. main item
D. sauce

30. Which component contributes to the moistness of the dessert?

A. crunch
B. garnish
C. main item
D. sauce