BPP2 DIAGNOSTIC TEST

What is the primary purpose of garnishing in bread and pastry production?

• To improve the flavor

• To enhance the visual appeal

• To increase the quantity of food

• To reduce preparation time

When plating desserts, what is the golden rule to follow?

• Use as many garnishes as possible

• Balance the elements on the plate

• Always add syrup to the plate

• Only use edible garnishes

The term "negative space" in dessert plating refers to:

• Overcrowding the plate

• Leaving empty space to balance the design

• Using dark-colored garnishes

• Plating without using garnishes

Which tool is commonly used for precise garnishing of desserts?

• Piping bag

• Palette knife

• Pastry comb

• Offset spatula

What distinguishes a gateau from a regular cake?

• Gateaux are always served frozen

• Gateaux are layered and elaborately decorated

• Gateaux are baked at a lower temperature

• Gateaux do not use icing

When baking a sponge cake, why is it important to fold in the flour gently?

• To ensure the flour is evenly mixed

• To prevent deflating the air in the batter

• To create a dense texture

• To speed up the mixing process

What is the best tool to use for leveling cake layers?

• Offset spatula

• Serrated knife

• Bench scraper

• Piping bag

Which of the following is NOT considered a petit four?

• Macaron

• Profiterole

• Cheesecake slice

• Éclair

What is the primary feature of petit fours?

• They are large and filling desserts

• They are bite-sized and decorative

• They are always made of choux pastry

• They are served only at breakfast

Which is an essential technique for making petit fours glazes?

• Layering the sponge with fruit compote

• Coating with fondant icing

• Deep-frying the batter

• Piping cream into a hollow pastry