Quiz 3 -BPP

Which refers to a method of dividing cake into uniform pieces before serving?

•  counting

• cutting

• measuring

• weighing

Which method of portioning is done with the use of a food scale?

•  counting

• cutting

• measuring

• weighing

Which of these shown the right number of serving from the recipe and serving the right amount?

•  mark -up

• portion control

• weight

• yield

Which of the following kind of icing that is made out of butter and/or shortening blended with confectioner’s sugar or sugar syrup?

• butter cream

• custard

• ganache

• syrup

What coating is applied to food to make it shiny or glossy?

• custard

• ganache

• glaze

• syrup

Which type of cake contains a high percentage of fat or shortening?

• batter cake

• chiffon cake

•  foam type cake

• unshortened cake

Which type of icing is made of boiled sugar syrup so that, it would crystallize into a mass of extremely small white crystals?

• butter cream

•  custard

•  filling

• fondant

How many days a custard filling can be stored in the refrigerator?

• 3

• 4

• 7

• 5

 Which of the following describe the DONENESS of cake product?

•  The cake springs back on the top and sides when pressed

• The color of the cake turns into chocolate brown

•  If the cake has already decorated

• If the cake is ready to bake in an oven

Which among these is used in a tiny fresh fruit tartlet?

• fresh petit four

•  iced petit four

•  petit four

•  marzipan