SUMMATIVE TEST IN BREAD AND PASTRY PRODUCTION (NCII)

S.Y. 2024-2025

GENERAL INSTRUCTIONS: Read each question carefully. Choose the letter of the
BEST answer. Write your answer on your answer sheet.
1. A recipe calls for 250 grams of flour. You have a digital scale that measures in
grams. You place an empty bowl on the scale and press the "tare" button to reset
the scale to zero. You then add flour to the bowl. The scale reads 245 grams.
Which of the following actions should you take to ensure you have the correct
amount of flour?
A) Add 5 more grams of flour to the bowl.
B) Remove 5 grams of flour from the bowl.
C) Add 255 grams of flour to the bowl.
D) The scale is broken, so use a measuring cup instead.
2. You are making a cake, and the recipe states that you need to add 120 ml of milk.
You have a measuring jug with markings in milliliters (ml). You start pouring milk
into the jug. What action should you take to ensure you have the correct amount of
milk?
A) Pour milk into the measuring jug until the milk reaches the line marked 120
ml.
B) Pour milk into the measuring jug until the milk reaches the line marked 100 ml
and stop.
C) Pour milk into the measuring jug to the top.
D) Pour milk into the measuring jug, measuring with a spoon and counting by the
amount in a spoon.
3-4 Scenario: You are a baker preparing to make a batch of cookies. The recipe calls for
precise measurements of ingredients to ensure the cookies turn out perfectly.
3. The recipe requires 250 grams of flour. You have a digital kitchen scale that can
measure in grams. Which of the following actions BEST demonstrates an understanding
of measuring the flour accurately?
A) Pour the flour directly from the bag onto the scale until it reaches
approximately 250 grams, adjusting as you go.
B) Place an empty bowl on the scale, zero the scale, and then slowly add flour to
the bowl until the scale reads 250 grams.
C) Fill a measuring cup with flour and estimate if it looks like it's about 250
grams, and put it in the bowl.
D) Weigh out 250 grams of flour, pour it back in the bag, and take the 250 grams
of flour needed.
4. The recipe also asks for 125 milliliters of milk. You only have a set of dry measuring
cups (1/4 cup, 1/2 cup, 1 cup). Which statement BEST explains why it's important to
use a different measuring tool?
A) Dry measuring cups are more accurate for liquid measurements, so you must
use them.
B) Dry measuring cups have different sizes than liquid measuring cups, and you
should use the closest option.
C) Dry measuring cups are not designed to measure liquids accurately, as they
use different measurement volumes.
D) It is easier to measure liquids with dry measuring cups.
5- 6 You are working as a baker in a small bakery. You are preparing to make a batch of
"Classic Chocolate Chip Cookies." You have the following recipe:
Classic Chocolate Chip Cookies Recipe
 All-purpose flour: 2 ¼ cups
 Baking soda: 1 teaspoon
 Salt: 1 teaspoon
 Unsalted butter: 1 cup (2 sticks)
 Granulated sugar: ¾ cup
 Packed brown sugar: ¾ cup
 Large eggs: 2
 Vanilla extract: 1 teaspoon
 Chocolate chips: 2 cups
You have the following equipment available:
 A digital kitchen scale
 Measuring cups (1 cup, ½ cup, ¼ cup, 1/3 cup)
 Measuring spoons (1 tablespoon, 1 teaspoon, ½ teaspoon, ¼ teaspoon)
 A mixing bowl
5. You need to measure the all-purpose flour. The flour is in a large container. Which of
the following methods is the MOST ACCURATE and EFFICIENT way to measure the 2 ¼
cups of flour?
A. Scoop the flour directly from the container with the 1-cup measuring cup,
leveling off the top each time. Do this twice, then fill the ¼ cup measuring cup
and level that off.
B. Use the digital kitchen scale. Place the mixing bowl on the scale, zero the
scale, and scoop flour into the bowl until the scale reads the equivalent weight of
2 ¼ cups of flour (look up a standard weight for a cup of flour).
C. Scoop the flour with the 1/3 cup and use 6 of the measuring cups.
D. Use the digital kitchen scale and convert cups to grams.
6. You have started mixing your dough. You realize you've already added the sugar,
eggs, and vanilla, but you haven't added the baking soda or salt. You look at the
amounts, and the recipe needs to be adjusted to yield half the number of cookies as
the original recipe. Which of the following sets of amounts for baking soda and salt is
correct?
A. Baking soda: 1 teaspoon, Salt: 1 teaspoon
B. Baking soda: 1/2 teaspoon, Salt: 1/2 teaspoon
C. Baking soda: 1/4 teaspoon, Salt: 1/2 teaspoon
D. Baking soda: 1/2 teaspoon, Salt: 1 teaspoon

7. You are a quality control manager in a food production factory. The factory is
preparing a large order of cookies for a major grocery store. The recipe calls for the
following ingredients:
  250g of unsalted butter
 400g of brown sugar
 300g of all-purpose flour
 120g of salted chocolate chips
The factory has two different scales: Scale A and Scale B. Scale A has an accuracy of
±0.5g, and Scale B has an accuracy of ±1.0g.
If you want to minimize the risk of measurement errors, which of the following options
would you choose?
A) Use Scale A to measure each ingredient, as it has the highest accuracy.
B) Use Scale B to measure the ingredients with the lowest precision requirement
(salted chocolate chips) first.
C) Measure the ingredients in the order of their quantity, starting with the largest
quantity (flour) first.
D) Measure each ingredient twice on separate scales (Scale A and Scale B) and
choose the average value.
8. You are in the middle of mixing the dough when you realize you have run out of the
high-quality butter specifically called for in the recipe. You have a supply of regular
butter on hand. You know that the quality of the butter impacts the final product. Based
on your knowledge of pastry making, which of the following is the most likely and
practical action to take?
A) Discard the entire batch of dough and postpone baking until you can acquire
the correct butter.
B) Substitute the regular butter on a 1:1 basis, and bake the croissants,
expecting a slight reduction in flakiness.
C) Substitute the regular butter, but increase the resting time of the dough to try
and compensate for the butter difference.
D) Use the regular butter, but add an emulsifier to the dough to improve its
ability to trap air during baking.
9. After the croissants are baked, you notice that some of the croissants are not as
flaky as desired, and the layers are not well-defined. Considering that you have
followed the recipe in terms of ingredients and method, which of the following
adjustments would be most likely to improve the flakiness of the next batch, based on
your knowledge of pastry techniques?
A) Increase the oven temperature by 25 degrees Celsius to promote faster
browning and potentially increase flakiness.
B) Reduce the amount of flour in the recipe slightly, hoping to increase the
moisture content in the dough.
C) Make sure that the butter is extremely cold while laminating the dough to
create clear layers.
D) Increase the amount of sugar in the dough to improve the flavor and color,
hoping this would lead to the croissants being flaky.

10. You are making a batch of croissants. The recipe calls for a specific type of flour
with a high protein content. You are running low on this flour, and the only other flour
available is a type with a much lower protein content. Which of the following is the
most likely consequence if you use the lower-protein flour and why?
 A) The croissants will rise higher, because the lower-protein flour will allow the
dough to expand more freely.
B) The croissants will be less flaky and may not rise as well, because the gluten
network will be weaker and unable to trap the gases produced during
fermentation.
C) The croissants will taste sweeter, because the lower-protein flour will have a
higher sugar content.
D) The croissants will bake faster, because lower-protein flour absorbs less
water.
11. You are following a recipe for a batch of chocolate chip cookies. The recipe specifies
that you should use cold butter. You accidentally used softened butter instead.
What would be the most important change you would observe in the final product and
why?
A) The cookies will be chewier, because the softened butter will incorporate more
easily with the sugar, creating a different texture.
B) The cookies will spread more during baking, because softened butter will melt
more readily and the resulting cookie will have a flatter appearance.
C) The cookies will have a more intense chocolate flavor, because softened
butter allows for better distribution of the chocolate chips.
D) The cookies will be more dense, because the softened butter will trap more air
into the batter, leading to this result.
12. A bakery is considering changing its recipe for croissants to improve the product's
shelf life. The current recipe uses 10% less yeast than the standard formulation.
However, this reduction in yeast has led to an increase in customer complaints about
the texture of the croissants.
Which of the following conclusions can be drawn from this information?
A) Using 10% less yeast has no effect on the product's shelf life.
B) The bakery should increase the amount of yeast in the recipe to improve the
texture of the croissants.
C) Reducing the amount of yeast in the recipe may compromise the product's
quality, but may also improve its shelf life.
D) The bakery should not change the recipe because the current product meets
customer expectations.
13. You want to create a pastry with a distinct "airy" and "flaky" texture, combined with
a hint of citrus flavor and a visually interesting spiral shape. Which of the following
approaches would MOST LIKELY result in a successful outcome, considering the
principles of pastry making?
A) Using a standard muffin recipe, substituting the sugar with lemon zest, and
baking in a spiral-shaped mold.
B) Employing a laminated dough technique (like puff pastry or croissant dough),
incorporating lemon zest into the dough layers, and carefully shaping the dough
into a spiral before baking.
C) Creating a quick bread batter, adding lemon juice for flavor, and baking it in a
tube pan to achieve a spiral shape.
D) Using a short crust pastry dough, adding a lemon-flavored filling, and then
baking in a circular mold, and then cutting into a spiral shape.

14. You are preparing a batch of croissants. According to the standard recipe, which of
the following is a key ingredient that gives croissants their characteristic flaky layers?
A) Baking powder
B) Butter
 C) Sugar
D) Yeast
15. What is the primary purpose of "proofing" the dough in pastry baking, such as when
preparing a pie crust or a yeast-based pastry?
A) To chill the dough and make it easier to handle.
B) To allow the gluten to relax, which leads to a tender baked product.
C) To activate the yeast, allowing the dough to rise through fermentation.
D) To add moisture to the dough and make it smoother.
16. In a commercial kitchen, what is the standard minimum internal temperature that
most baked pastry products must reach to be considered safe to eat and free of
potential pathogens?
A) 100∘C100 ^\circ C100∘C
B) 74∘C74 ^\circ C74∘C
C) 63∘C63 ^\circ C63∘C
D) 50∘C50 ^\circ C50∘C
17. You are preparing a batch of croissants. The recipe calls for the dough to be chilled
for at least 2 hours before rolling and shaping. You are short on time, and the dough
has only been chilled for 45 minutes.
Which of the following best explains the likely consequence of proceeding with the
croissants without following the chilling time?
A) The croissants will likely rise more quickly during baking, resulting in a lighter,
airier texture.
B) The croissants will be easier to shape, as the dough will be more pliable and
less likely to tear.
C) The croissants will have less defined layers, a less flaky texture, and
potentially shrink during baking.
D) The baking time for the croissants will be significantly reduced.
18. The recipe for a batch of eclairs states that the choux pastry should be piped onto a
baking sheet lined with parchment paper and baked at 200°C (392°F) for 25-30
minutes. You notice that the first batch of eclairs are browning too quickly, and the
centers are not fully cooked after 20 minutes.
Based on your understanding, what is the most appropriate action to take to ensure the
eclairs bake properly?
A) Immediately increase the oven temperature to 220°C (428°F).
B) Reduce the oven temperature to 180°C (356°F) and continue baking for a
longer time.
C) Remove the eclairs from the oven, let them cool, and rebake them later.
D) Ignore the issue and allow the eclairs to finish baking at the current
temperature
19. You are making a batch of pie crust. The recipe indicates that the butter should be
cold and cut into the flour mixture until it resembles coarse crumbs. You are running
short on time and are considering using melted butter.
Based on your understanding of the role of cold butter in pie crust, which of the
following statements best explains the likely outcome of using melted butter?
A) The crust will become more tender and flaky.
B) The crust will be tough and less likely to hold its shape.
C) The crust will rise higher during baking, creating a light texture.
D) The crust will have a more even color.

20. The recipe calls for the croissant dough to be proofed (allowed to rise) at 25°C
(77°F) for 2 hours. The bakery's proofing cabinet has malfunctioned and is fluctuating
between 20°C (68°F) and 30°C (86°F).
Which of the following actions would be the most appropriate to ensure the croissants
are proofed correctly, given the equipment limitations?
A) Increase the amount of yeast in the dough to speed up the rising process and
compensate for the temperature fluctuations.
B) Place the dough in the warmest part of the kitchen, such as near the oven, to
ensure faster proofing.
C) Monitor the dough closely, adjusting the proofing time as needed based on
the observed rise and the average temperature within the cabinet, and maintain the
dough's temperature at 25°C (77°F).
D) Use the freezer to stop fermentation and store until the proofing cabinet is
fixed.
21. A customer with a gluten intolerance has ordered a batch of croissants. You must
modify the standard recipe to meet their dietary requirements. The standard recipe
includes wheat flour, and the bakery does not have specific gluten-free recipes on file.
Which is the best approach to fulfilling this order safely and effectively?
A) Use a 1:1 ratio of the flour to the amount of gluten free flour, hoping for the
best results, since the bakery has no other options.
B) Look up a gluten-free croissant recipe online, carefully noting the ingredients
and techniques, and adapting it for the order.
C) Use the same amount of all-purpose flour and add gluten powder to the
existing recipe.
D) Reduce the amount of flour and add more butter to balance the recipe.
22. You are preparing the croissants for baking, and you notice that some of the
croissants are not as uniformly shaped as others. You are under time pressure.
Which action should you take first to address this issue while ensuring quality?
A) Bake the croissants anyway, as slight variations in shape won't affect the
taste.
B) Focus on the consistently shaped croissants first and set aside the others to
work on if there is time at the end.
C) Carefully reshape the misshapen croissants, ensuring they are similar in size
and shape to the others, and then proceed with baking.
D) Quickly add all croissants to the oven at a higher temperature to cook the
pastry.
23. You are tasked with baking a batch of croissants. The recipe calls for a specific type
of flour, but you discover you are running low and only have a different type of flour
available. This other flour has a lower gluten content. Which of the following actions
would be the most important step to take before proceeding with the baking process?
A) Substitute the flour directly, as the difference is likely negligible and you are
in a time crunch.
B) Adjust the recipe to account for the different flour type by reducing the
amount of water to compensate for the weaker gluten network, and add a tiny
amount of fat to help prevent the dough from being too dry, and then proceed to
bake as directed.
C) Inform the head baker of the flour discrepancy, research potential recipe
adjustments (if any), and only proceed with a modified recipe after approval to
maintain product quality and standards.
D) Increase the kneading time by 25% to compensate for the weaker gluten in
the different flour.

24. You are preparing a batch of macarons. After baking, the macaron shells are not
developing the characteristic "feet" (the ruffled bottom edge) and the shells are
cracking. Several factors could be contributing to this. Which of the following is least
likely to be the root cause of this problem?
A) The meringue was over-whipped.
B) The oven temperature was too low.
C) The batter was under-mixed.
D) The baking sheet was not lined with parchment paper.
25. You are receiving a new shipment of butter. Upon inspecting the butter, you notice
some of the packages feel unusually soft. The storage temperature of the butter is a
critical factor in maintaining its quality. Which of the following actions would be the
most appropriate to take first?
A) Immediately place the butter into the walk-in refrigerator at the normal
operating temperature.
B) Contact the supplier and report the issue, asking for details on the butter's
temperature history during shipping and storage.
C) Conduct a simple taste test of a small portion to assess its flavor.
D) Increase the refrigeration temperature to compensate for the warm butter to
ensure it gets cold quickly and prevent food spoilage.
26. You have just finished proofing the croissant dough. After you check, you noticed
that the proofing cabinet is malfunctioning, and the dough seems to be slightly over-
proofed. You are running out of time to do anything with the dough. Considering the
time constraints, quality standards, and enterprise requirements, which of the following
actions is the most appropriate?
A. Discard the dough, make a new batch, and bake it as quickly as possible.
Ignore the tracking of ingredients as you are rushing
B. Carefully shape the over-proofed dough into croissants, bake them
immediately, and record the ingredients used for the first batch even if you have
to estimate, as you can correct the estimate later.
C. Adjust the oven temperature slightly lower than the recipe recommends, bake
the croissants immediately, and record all the ingredients correctly, including the
ones that did not make it to the oven.
D. Carefully shape the over-proofed dough, bake the croissants immediately, and
record the ingredients used even if they did not make it to the oven.
27. You've developed a new croissant recipe using a sourdough starter and a unique
blend of flours. You've also designed a multi-stage proofing process. Your manager is
concerned about the time commitment and complexity of the new process. Your task is
to create a plan to convince the manager that your new process is worthy.
Which of the following options BEST describes the next step you should take?
A) Provide the manager with a detailed budget, including ingredient costs for one
batch of croissants.
B) Prepare a side-by-side comparison chart that describes the characteristics of
the current process and the proposed process, including how they both relate to the
business standards.
C) Immediately bake a batch of croissants following the new method so they can
be tasted and evaluated by the manager and other staff members.
D) Show a quick video explaining how to make the new recipe.

28. The bakery is aiming to improve its "brand appeal" by using social media and online
ordering. You have successfully implemented the new recipe and production process
for the artisan croissants, and they are selling well.
You need to create a marketing strategy. Considering the recipe includes a sourdough
starter and unique blend of flours, which marketing approach would be MOST
appropriate?
A) Focus on the croissant's exceptional texture.
B) Highlight the time and effort that goes into each croissant.
C) Offer a promotion: buy one, get one free.
D) Use a catchy name and tagline that are easy to remember.
29. You are tasked with preparing a batch of classic vanilla buttercream frosting for
cupcakes. You are checking your pantry for the required ingredients.
Which of the following lists most accurately represents the essential ingredients
needed to make vanilla buttercream frosting?
A) Butter, powdered sugar, vanilla extract, heavy cream.
B) Butter, granulated sugar, vanilla extract, milk.
C) Margarine, powdered sugar, imitation vanilla flavoring, water.
D) Cream cheese, granulated sugar, almond extract, butter.
30. You are preparing a batch of lemon curd filling for tarts. You are following a
standard recipe. You need to recall the general order of the basic steps involved in
making lemon curd. Which of the following sequences best reflects the typical order for
making lemon curd?
A) Whisk eggs and sugar, add lemon juice and zest, cook over low heat, add
butter, strain.
B) Melt butter, whisk in eggs and sugar, add lemon juice and zest, strain, cook
over low heat.
C) Combine lemon juice and zest, cook over low heat, whisk in eggs and sugar,
add butter, strain.
D) Strain eggs and sugar, add lemon juice and zest, melt butter, cook over low
heat.
31. A customer requests a lemon cake with a "tangy and refreshing" frosting. You have
the following options for the frosting:
Option A: A buttercream frosting made with butter, powdered sugar, and vanilla
extract.
Option B: A cream cheese frosting made with cream cheese, butter, powdered sugar,
and lemon zest.
Option C: A simple glaze made with powdered sugar and water.
Which frosting option is MOST likely to satisfy the customer's request, and WHY?
A) Option A; because buttercream is generally preferred.
B) Option B; because it includes a key ingredient like lemon zest which enhances
the flavor.
C) Option C; because it is a glaze.
D. Both Option A and B

32. You are preparing a batch of chocolate cupcakes. The recipe calls for a chocolate
ganache for the topping. The ganache recipe is as follows:
 1 cup heavy cream
 12 ounces semi-sweet chocolate, chopped
You accidentally use a half-cup of heavy cream instead of a full cup. What is the MOST
likely result, and what should you do to correct the mistake?
A) The ganache will be too thick and difficult to spread; add more heavy cream, a
quarter of a cup at a time, until the ganache reaches the correct consistency.
B) The ganache will be too thin and runny; add more chopped chocolate, a
couple of ounces at a time, until the ganache reaches the correct consistency.
C) The ganache will taste too sweet; there is nothing you can do about it.
D. Both B and C
33. A pastry chef is preparing a batch of mini-eclairs. They have a standard recipe that
calls for a vanilla bean pastry cream filling and a chocolate ganache glaze. The chef
also knows that they need to adapt these pastries for a customer with the following
preferences:
Customer Preference: The customer is allergic to dairy products and prefers a more
fruity flavour profile.
The chef considers the following options for modifying the filling and glaze:
Option 1: Replace the vanilla bean pastry cream with a dairy-free coconut cream filling,
and replace the chocolate ganache with a raspberry glaze.
Option 2: Replace the vanilla bean pastry cream with a custard filling, and replace the
chocolate ganache with a strawberry glaze.
Option 3: Replace the vanilla bean pastry cream with a lemon curd filling (which
contains dairy and eggs), and replace the chocolate ganache with a mirror glaze.
Option 4: Replace the vanilla bean pastry cream with a chocolate ganache filling, and
replace the chocolate ganache with a caramel sauce.
Which of the options best addresses the customer's dietary restriction and flavour
preferences while maintaining the essence of an eclair?
A) Option 1
B) Option 2
C) Option 3
D) Option 4
34. A pastry chef at a popular bakery wants to create a new and unique filling for a
seasonal pastry product. The chef has decided to combine the flavors of lemon and
honey, but wants to add a twist to make it more interesting. The standard recipe for
lemon filling uses 200g of lemon curd, 100g of sugar, and 50g of lemon zest. The chef
has also considered using honey as a replacement for some of the sugar, but is unsure
of the right proportion.
Which of the following approaches would be the most creative and effective way for the
chef to develop a new lemon-honey filling recipe?
A) Simply replace 20% of the sugar with an equal amount of honey and keep the
rest of the recipe the same.
B) Conduct a series of experiments to test different ratios of lemon curd to
honey, and adjust the amount of sugar accordingly.
C) Use a pre-made honey-lemon syrup and add it to the standard lemon filling
recipe.
D) Omit the lemon zest and add a sprinkle of honey on top of the pastry product
after baking.

35. A bakery is preparing a batch of eclairs. The standard recipe calls for a filling of
vanilla pastry cream. The bakery also has chocolate pastry cream available. A customer
requests chocolate eclairs. Which of the following pieces of information from the
scenario is explicitly provided?
A) The customer prefers chocolate eclairs.
B) The bakery should always use vanilla pastry cream.
 C) Chocolate pastry cream is a better filling than vanilla pastry cream.
D) Eclairs are always filled with chocolate.
36. A baker is making cupcakes for a birthday party. The client has provided a picture
of a cupcake with blue frosting, and sprinkles, however, the bakery uses pink frosting,
the cupcakes do not have sprinkles, and the cupcakes have a chocolate figure on top.
The original order called for:
A) Blue frosting and sprinkles.
B) Chocolate figures on top.
C) No Frosting.
D) Pink frosting.
37. The standard recipe for chocolate éclairs calls for a chocolate pastry cream filling
and a dark chocolate ganache topping. A customer requests a lighter chocolate flavor,
and a friend of yours that works at the bakery wants to try a new recipe with a caramel
filling instead. Which of the following actions demonstrates the best understanding of
applying the standard recipes, customer preferences, and enterprise standards?
A) Stick strictly to the original recipe, as it is the standard, regardless of the
customer's request.
B) Completely ignore the standard recipe and try the caramel filling, as it would
be exciting for the customer.
C) Use the chocolate pastry cream as the base, but incorporate a lighter
chocolate ganache, which is more suitable for the customer. Discuss with your friend
whether or not the caramel filling would be a good alternative in the future.
D) Use the caramel filling to make a new product for the customer, since it will
be better.
38. The bakery has a standard procedure for decorating éclairs: a neat line of ganache,
evenly spaced on top. However, a customer specifically requests éclairs with a "swirl"
design on top. You are tasked with creating the éclairs. Which of the following choices
demonstrates the best understanding of balancing enterprise standards and customer
preference?
A) Apply only the standard line of ganache, explaining to the customer that the
bakery only decorates in that style.
B) Completely ignore the bakery's standards and create the swirl design, as that
is what the customer wants.
C) Create the swirl design on some of the éclairs to satisfy the customer's
request, but keep the standard line on the others to maintain consistency and meet
the customer's needs.
D) Inform the customer that the bakery cannot accommodate the specific swirl
design.

39. Maria, a pastry chef, is tasked with preparing a custom cake for a wedding. The
customer has requested a three-tiered vanilla cake with a lightly sweetened whipped
cream frosting and fresh strawberries on top. However, the standard recipe used by the
bakery calls for a richer, sweeter buttercream frosting. Maria knows that the customer's
request is not unusual and that some high-end bakeries are now offering lightly
sweetened whipped cream frostings as an alternative to traditional buttercream.
Which of the following actions should Maria take to fill and decorate the cake in
accordance with standard recipes and/or enterprise standards and customer
preferences?
A) Use the standard buttercream frosting recipe to ensure consistency with the
bakery's usual products.
B) Modify the standard recipe to use a lightly sweetened whipped cream frosting,
as requested by the customer, and document the change for future reference.
C) Ask the customer to choose between the standard buttercream frosting and a
different flavor of cake to simplify the preparation process.
D) Use a pre-made, store-bought whipped cream frosting to save time and
minimize the risk of error.
40 – 41 Scenario: You are working as a pastry chef in a busy bakery that specializes in
custom cakes and pastries. A customer has ordered a batch of éclairs. The standard
recipe calls for a chocolate ganache filling and a chocolate glaze. However, the
customer has specifically requested a vanilla cream filling and a caramel drizzle for
their éclairs, stating a preference for a lighter flavor profile. The enterprise standards
also stipulate that any modifications to standard recipes must be documented.
40. You begin to prepare the éclairs. Considering the customer's request and your
bakery's standards, which of the following actions should you take first?
A) Immediately begin making the caramel drizzle, assuming the customer's
preference is most important.
B) Follow the standard recipe to make the chocolate ganache and glaze, and
then explain to the customer why their request cannot be fulfilled.
C) Document the customer's request for the vanilla cream filling and caramel
drizzle, then determine how the changes will affect other elements of the recipe,
and if the changes are feasible within your available time and ingredient
inventory.
D) Start making the vanilla cream filling, without any documentation, because
you know the customer's request is reasonable and easy to implement.
41. You have decided to proceed with the customer's requested modifications. After
filling the éclairs with vanilla cream, you are ready to apply the caramel drizzle.
However, you notice the caramel is slightly thicker than usual. Analyzing this situation,
which of the following is the most appropriate next step?
A) Use the thick caramel drizzle as is, because the customer might like the
thicker texture.
B) Thin the caramel drizzle slightly, using a small amount of cream, and test the
consistency on one éclair before applying it to the whole batch, making sure to
document the change.
C) Discard the caramel drizzle and make a new batch from scratch, following the
recipe exactly.
D) Apply the thick caramel drizzle to the éclairs and tell the customer that you
are unable to modify it as requested.

42. You are working as a pastry chef at a small bakery. You are preparing a batch of
cupcakes for a customer who has requested a variety of decorations. The standard
recipe calls for a vanilla buttercream frosting. You have just finished frosting the
cupcakes. You have the following options for decorating them:
Sprinkles: Multi-colored, small, nonpareils.
Chocolate Shavings: Made from dark chocolate.
Candied Citrus Peel: Thinly sliced and candied orange peel.
Fresh Berries: A mix of fresh strawberries, raspberries, and blueberries.
Question: The customer specifically requested a "festive" cupcake with a balance of
flavors. Considering this, which of the following decoration combinations would be the
MOST APPROPRIATE, given the provided options and information, and the importance of
a balance of flavors?
A) Only sprinkles
B) Only chocolate shavings
C) Sprinkles and fresh berries
D) Candied citrus peel and chocolate shavings
43. You need to create a decoration plan for the cupcakes. Considering the customer's
preferences and standard baking practices, which of the following decoration plans
would be MOST appropriate to ensure you have the cupcakes meet the customer’s
requirements?
A) Frost all of the cupcakes with a thick layer of dark chocolate ganache and top
each cupcake with a single, elegant chocolate-covered cherry.
B) Frost the cupcakes with a swirl of bright blue buttercream frosting, and then
use edible glitter and small, colorful candy sprinkles to create a playful design on
each cupcake.
C) Frost the cupcakes with a simple white vanilla frosting and place a small, plain
sugar cookie on top of each cupcake.
D) Frost the cupcakes with a single layer of plain, white frosting. Write the
customer's name and a simple message (e.g., "Happy Birthday!") on the
frosting with dark chocolate.
44. Which of the following is the MOST important characteristic the pastry chef should
remember to achieve the desired appearance of the finished croissants?
A) The number of eggs used in the dough.
B) The precise temperature and duration of the baking process.
C) The type of flour used to make the dough.
D) The amount of sugar used in the glaze.
45. A baker wants to create a flaky croissant with a golden-brown finish. To achieve
this, what is the most appropriate step to take in the pastry preparation process?
A) Chill the dough at room temperature for 30 minutes to slow down yeast
fermentation.
B) Increase the temperature of the oven by 25°C to speed up browning.
C) Roll out the dough to a thickness of 2 mm to ensure even baking.
D) Add an extra sheet of dough to the laminating process to increase flakiness.

46. A customer orders a dozen almond croissants. The customer specifies that they
want the croissants to have a "crisp, golden-brown crust" and a "generous dusting of
powdered sugar." You check the croissants that have just come out of the oven. They
have a light-brown crust and are slightly soft to the touch.
Which of the following actions would be the most appropriate to take first to meet the
customer's specifications?
A) Immediately dust the croissants with powdered sugar to enhance their
appearance.
 B) Place the croissants back in the oven for a few minutes, monitoring them
closely to achieve a golden-brown crust.
C) Set the croissants aside and inform the customer that the current batch is not
up to their specifications.
D) Brush the croissants with a glaze to help them achieve the crisp texture the
customer wants.
47. You are preparing to finish a batch of chocolate eclairs. The recipe calls for a
smooth, glossy chocolate ganache topping. The ganache you have prepared is thick,
dull, and slightly grainy in appearance. Considering the desired product characteristics,
which of the following adjustments would most likely improve the ganache's
appearance and texture to meet the required standards?
A) Adding a small amount of cornstarch to thicken the ganache further.
B) Heating the ganache gently over a double boiler, stirring constantly, and
incorporating a small amount of additional cream or milk until it reaches the
desired consistency.
C) Refrigerating the ganache immediately to allow it to set and become firmer.
D) Whisking the ganache vigorously at high speed with an electric mixer to
remove any graininess.
48. A pastry chef, Anya, is preparing a batch of croissants. She aims for a flaky texture
and a golden-brown crust. The recipe calls for the following steps:
 Mix flour, yeast, sugar, and salt.
 Add cold butter and water and knead to form a dough.
 Chill the dough for 2 hours.
 Roll out the dough and add layers of cold butter (lamination).
 Fold the dough and chill again.
 Repeat steps 4 and 5 several times.
 Shape the croissants, proof, and bake.
However, Anya notices that her first batch of croissants didn't achieve the desired flaky
texture, although the flavor was acceptable. She suspects an issue with the
temperature of the butter or the dough during the lamination process.
Which of the following modifications to her process is MOST LIKELY to improve the
flakiness and golden crust of the croissants?
A) Increase the amount of sugar in the dough to promote browning during
baking.
B) Use warmer butter during the lamination steps to make it easier to work with.
C) Ensure the butter and dough remain cold during the lamination process.
D) Reduce the chilling time in step 3 to speed up the overall production process.

49. A bakery is introducing a new line of fruit tarts. The head baker, Ben, has developed
three different crust recipes:
Recipe A (Shortcrust): Made with butter, flour, and a small amount of sugar. It results in
a crumbly texture and buttery flavor.
Recipe B (Sweetcrust): Similar to shortcrust, but with more sugar and egg yolks, giving
it a firmer texture and a slightly richer flavor.
Recipe C (Pate Sucree): Contains flour, butter, sugar, and eggs and is known for being a
bit denser and more tender.
Ben is designing a tart with a filling of fresh berries and a glaze that is not too sweet.
He needs to select the best crust to complement the overall flavors.
Which of the following options would be the MOST appropriate choice for Ben to use for
the fruit tart?
A) Recipe A (Shortcrust), as its crumbly texture will provide a pleasant contrast
to the filling.
B) Recipe B (Sweetcrust), as it will balance the fruit's acidity with its added
sweetness.
C) Recipe C (Pate Sucree), as its denser texture can hold the filling without
getting soggy.
D) All three options would work equally well, as the crust's texture has little
impact.
50. Which of the following finishing methods would be MOST APPROPRIATE for
croissants if the bakery aims to highlight the following product characteristics: a crisp,
golden-brown exterior, a flaky texture, and a slightly sweet flavor?
A) Brushing the croissants with a simple syrup immediately after baking to make
it more soft and moist
B) Drizzling the croissants with a chocolate ganache, and covering with chopped
nuts
C) Brushing the croissants with melted butter and sprinkling them with a coarse
sugar before baking
D) Dusting the croissants with powdered sugar