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Quiz by Aira Mae Bustamante

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35 questions
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  • Q1

    WHAT TYPE OF ICING IS MADE FROM STIFF AMERICAN BUTTER CREAM, DOUGH-LIKE CONSISTENCY THAT IS ROLLED OUT TO CAKE?

    AMERICAN BUTTER CREAM

    BUTTER CREAM ROLLED

    BUTTER CREAM MERINGUE

    ROYAL ICING

    20s
  • Q2

    WHAT IS MADE WITH HEAVY CREAM, CHOCOLATE AND BUTTER?

    AMERICAN BUTTER CREAM

    BOILED ICING

    BUTTER CREAM ROLLED

    CHOCOLATE GLAZES

    20s
  • Q3

    WHAT TYPE OF ICING IS A HEAVY PASTE OF EGG WHITES AND CONFECTIONER'S SUGAR BEATEN WITH A LITTLE VINEGAR OR LEMON JUICE?

    AMERICAN BUTTER CREAM

    BOILED ICING

    BUTTER CREAM MERINGUE

    ROYAL ICING

    20s
  • Q4

    WHAT TYPE OF ICING THAT USES BOTH EGG WHITE BUT DIFFERENCES ARE HOW THEY ARE MADE?

    AMERICAN BUTTER CREAM

    BUTTER CREAM FRENCH

    BUTTER CREAM MERINGUE

    ROYAL ICING

    20s
  • Q5

    WHAT TYPE OF ICING IS MADE FROM BUTTER AND MILK ARE BEATEN TOGETHER, AND THEN CONFECTIONER'S SUGAR IS ADDED?

    AMERICAN BUTTER CREAM

    BUTTER CREAM FRENCH

    BUTTER CREAM MERINGUE

    ROYAL ICING

    20s
  • Q6

    WHAT TYPE OF ICING THAT IS SIMPLEST TO DO?

    AMERICAN BUTTER CREAM

    BOILED ICING

    BUTTER CREAM MERINGUE

    ROYAL ICING

    20s
  • Q7

    WHAT IS THE PROCESS WHERE THE OPTIMUM EATING FADES?

    STEAL

    STALE

    TYPE OF ICING THAT IS SIMPLEST TO DO

    STALLING

    20s
  • Q8

    HOW MANY MONTHS DOES BAKED BERRY PIES CAN BE FROZEN?

    4 MONTHS

    5 MONTHS

    6 MONTHS

    8 MONTHS

    20s
  • Q9

    HOW MANY MONTHS DOES THE UNBAKED PIES LAST IN THE FREEZER?

    4 MONTHS

    5 MONTHS

    6 MONTHS

    8 MONTHS

    20s
  • Q10

    WHICH IS NOT A FACTOR TO CONSIDER WHEN DESIGNING AN APPROPRIATE PACKAGIG FOR GOODS?

    COST

    DURABILITY

    SHAPES

    NUMBER OF PIECES

    20s
  • Q11

    WHAT ARE THE FACTORS TAKEN INTO CONSIDERATION WHEN DESIGNING AN APPROPRIATE PACKAGIG FOR GOODS?

    COST, DURABILITY,SHAPES, SIZE AND SPACE

    COST, DURABILITY, SHAPES, SIZE AND PACKAGING

    CONTAINER, DURABILITY, SHAPES, SIZE AND SPACE

    CELLOPHANE, DURABILITY, SHAPES, SIZE AND SPACE

    20s
  • Q12

    WHICH OF THE FOLLOWING IS NOT INCLUDED IN ESSENTIALS FOR PASTRY PRESENTATION?

    FLAVOR

    PLATING

    PROFESSIONAL WORK HABITS

    SIMPLICITY AND COMPLEXITY

    20s
  • Q13

    WHAT IS THE MAXIMUM TIME FOR MOST PASTRIES THAT ARE FILLED WITH WHIPPED CREAM AND CUSTARD, BEFORE THEY START TO DETERIORATE IN QUALITY?

    1 HOUR

    2 HOURS

    3 HOURS

    4 HOURS

    20s
  • Q14

    THE FOLLOWING ARE THE EQUIPMENT USED FOR STORING PASTRIES, EXCEPT;

    CHILLER

    COOLER

    FREEZER

    REFRIGERATOR

    20s
  • Q15

    WHAT PACKAGING MATERIALS IS TRANSPARENT OR COLORED PLATIC USUALLY USED FOR PACKAGING TARTS, PIES AND OTHER TYPES OF PASTRIES?

    CELLOPHANE

    PACKAGING

    PLASTIC CONTAINER

    METAL/TIN CANS

    20s

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