Baking and Pastry Quiz

Portion control describes in three categories: First, means getting the right number of servings from a recipe and serving the right amount. Second, requires following the standardized recipes exactly. And lastly,

• It involves planning menus carefully and purchasing an adequate amount of food

• It involves planning menus carefully, purchasing an adequate amount of food, preparing of food

• It involves planning menus carefully, purchasing an adequate amount of food, preparing and storing of food.

• It involves planning menus carefully, purchasing an adequate amount of food, preparing, storing, and serving food.

Mr. Khu is complaining about the two pieces of sliced cake he bought yesterday, stating that although the flavor and price are the same, the sizes of the pieces differ. What aspect of portion control did the bakery neglect?

• The baker followed the cake cutting guide but used a different knife to slice the cake.

• The baker did not follow the cake cutting guide and he also used other knife to slice the cake

• The baker practices the method of portion control and cake cutting guide and he also used cake slicer to slice the cake.

• The baker did not follow the portion control method or the cake cutting guide, and he also used a different knife to slice the cake.

Why portion control is important in baking?

• It provides the correct serving size to meet the nutritional needs.

• It helps control costs and it helps minimize waste.

• It provides the correct serving size to meet the nutritional needs and help to control costs and minimize waste.

• It helps to minimize waste.

French word for cake.

• Gateaux

• Glace

• Fondant

• Baking

There are four methods of portion control: cutting, weighing, measuring, and counting. Based on the statement below, which best describes weighing method?

• The baker used cup to measure the ingredients.

• The grade 9 students used tablespoon to measure the salt

• A method of portioning food on the serving line that involves the use of scoop and ladle.

• Method of dividing food into uniform pieces before it is placed on the serving line.

When was the first icing recipe documented, and by whom?

• Year 1789 by Mrs. Fred W. Gurney

• Year 1769 by Mrs. Elizabeth Raffald

• Year 1769 by Mrs. Fred W. Gurney

• Year 1769 by Mrs. Raffald

Ms. Bernardo plans to make cake for her birthday on December 19 and wants to use icing and frosting. Is it advisable to use frosting on cakes?

• Yes, because both icing and frosting are used on top of cakes.

• Yes, because icing is delicious.

• No, because icing is typically used only for cakes.

• No, because only frosting is used on cakes.

How would you differentiate between icing and frosting in terms of ingredients?

• Frosting is usually made with a cream or butter based. Icing is typically made with a sugar base, although it can also be made with egg whites, butter or cream.

• Frosting is usually sugar base same with Icing.

• Frosting is usually made with a cream or butter based. Icing is typically made with a sugar base.

What is the difference between Icing and Frosting in terms of appearance?

• Icing is a thick and gooey while frosting is thin and glossy.

• Icing is a thin while frosting is gooey.

• Icing is a thin while frosting is thick and gooey.

• Icing is a thin and glossy while frosting is thick and gooey.

Give the three categories of Portion Control