Written Test

BREAD AND PASTRY PRODUCTION NC II
Written Test
General Instructions:
 Read and understand each question carefully.
 All items must be answered before submitting your test paper.
Multiple Choice
1. It is specialized equipment worn by the employees to protect themselves from

heal and safety hazard while working?
a. Private Protective Equipment (PPEs)
b. Personal Protective Equipment (PPEs)
c. Protection Protective Equipment (PPEs)
d. Peer Protective Equipment (PPEs)
2. It worn to keep hair contained?
a) Hat
b) Apron
c) Hairnet
d) Mask
3. It gives legs special protection against spills?
a) Hat
b) Apron
c) Hairnet
d) Mask
4. It worn to prevent the saliva from contaminating the food?
a) Hat
b) Apron
c) Hairnet
d) Mask
5. It used to restrict the hair from falling. This could be chef’s hat, baker’s hat,
beret or ball cap.?
a) Hat
b) Apron
c) Hairnet
Document No. BJC – CVS -
Bread and Pastry Date Developed: 01
Production NC II September, 2022 Issued by:
Written Test Developed by: Page
Concepcion
1 of 5
Kelvin Paul B. Holy Cross
PLAN TRAINING
Panuncio, LPT College
SESSION Revision # 00
d) Mask
6. It is the single most important procedure for preventing the spread of
biological contamination to the food being prepared?
a. Hand washing
b. Hand shaking
c. Hand clap
d. None of the above
7. Here are some handwashing procedures for your use, except?
a) Always consider the faucet, sink and its surrounding contaminated
when starting the hand washing procedure.
b) Dry hands completely with a clean dry paper towel.
c) Turn the water on and wet your hands, wrists, and arms.
d) None of the above
8. Here is a list of times when washing hands is essential, except?
a) On arrival at work, before you get started.
b) After handling garbage or garbage containers.
c) After handling raw foods, before handling cooked foods.
e) None of the above
9. Listed below are the hygienic practices one should follow, except?
a) Always wash your hands before preparing food.
b) Do not smoke in the food areas.
c) Don’t brush or comb your hair when you are near food.
f) None of the above
10. Spread the cream with the use of the spatula. Even thickness should be
shown across the layer of the cake.?
a) Spreading of the cream
b) Piping of cream or icing
c) Curling chocolate
d) Enrobing
11.Piping can be either single layer or double layer. The piping size should all
be the same and should be in balance with the size of the cake. ?
d) Enrobing

Concepcion
2 of 5
PLAN TRAINING
12.Tempered chocolate can be used to decorate the cake. It can be shaved and
curled?
d) Enrobing
13. It is the action of applying the glaze, such as icing or ganache, to the
exterior of the cake”?
d) Enrobing
14. It is the traditional choice used to fill and coat the cake?
a) Buttercream
b) Crème Patisserie
c) Ganache
d) Disinfection
15.It also known as pastry cream or vanilla custard, is an important ingredient
used in many French recipes?
a) Buttercream
c) Ganache
d) Disinfection
16. It is a chocolate whipped frosting, filling or paste made from chopped
chocolate and heavy cream?
a) Buttercream
c) Ganache
d) Disinfection
17. It can be performed with the use of the correct cleaning materials?
a) Buttercream
c) Ganache
d) Disinfection
18.Cleaning the range, except?

Concepcion
3 of 5
PLAN TRAINING
a) Before cleaning, switch off the range and remove the electric plug.
b) Burner must be cleaned thoroughly with a dry brush or with clean dry
cloth.
c) Remove and scrape the food particles inside and out of the oven.
19. Cleaning the mixer, except?
a) Remove the detachable parts.
b) Wash the beaters and bowls after use.
c) Wipe the parts with dry cloth thoroughly.
20.Cleaning the Oven, except?
a) Wipe any spills along with any grease after cooking or heating each
meal. Clean it periodically with baking soda and water
b) Scrub any baked grease or spills with a nonmetalic brush using a
paste made of baking soda, salt and water. Another option is to mix
two (2) tablespoons of liquid dish soap, and two (2) teaspoons of borax
into two cups of hot water. Apply and let it sit for 20 minutes and
then scrub.
c) Any abrasive cleaning materials must not be used in self-cleaning
ovens.

Concepcion
4 of 5
PLAN TRAINING
Answer Sheet
1. Personal Protective Equipment (PPEs)
2. Hairnet
3. Apron
4. Mask
5. Hat
6. Hand washing
7. None of the above
10.Spreading of the cream
11. Piping of cream or icing
12. Curling chocolate
13. Enrobing
14. Buttercream
15.Crème Patisserie
16.Ganache
17.Disinfection
19.None of the above
20.None of the above

Concepcion
5 of 5
PLAN TRAINING

Written Test

Uploaded by

Copyright:

Available Formats

Written Test

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Written Test

Uploaded by

Copyright:

Available Formats

BREAD AND PASTRY PRODUCTION NC II

1. It is specialized equipment worn by the employees to protect themselves from

Document No. BJC – CVS -

Document No. BJC – CVS -

Document No. BJC – CVS -

Document No. BJC – CVS -

You might also like