There are 10 questions about cakes and breads that may have you running for a real bakery. Name the 12-steps in making yeast dough breads, Procedure for making pate a choux, pastry cream, creme anglaise, What are the 2 types of pie dough - when and why is each used, Balancing cake formulas - what are the 4 categories and give an example, 3 types of meringue and how are they made, 5 characteristics needed on a plated dessert. Pastry making is a very difficult part of the food and nutrition syllabus. Start Diamond Chart- Finis h . Cooking Quiz Questions and Answers 7, s. 2019 or the Deped … A recipe for pastry calls for 1 part water, 2 parts lard and 4 parts flour. GCSE Hospitality June 12 - Question Paper GCSE Hospitality June 12 Mark Scheme GCSE Hospitality Winter 12 - Question Paper GCSE Hospitality Winter 12 Mark Scheme GCSE Hospitality June 13 Question Paper GCSE Hospitality June 13 Mark Scheme… Final Exam Date: Instructor: Office Location: ... having questions about equal opportunity and non-discrimination, please contact Human Resources for referral to the appropriate personnel, 541.383.7236. (1 mark) _____ Complete the table below by suggesting the best pastry to use for each of the products listed: (8 marks) Name of product Pastry best suited to make product Study Flashcards On Baking and pastry Final Exam at Cram.com. Self-Assessment Guide (SAG) – a pre-assessment tool to help the candidate and the assessor determine what evidence is available, where gaps exist, including readiness for assessment. Unit 1: The Hospitality and Catering Industry . YES NO Select, measure and weigh ingredients according to recipe requirements Prepare variety of bakery and patissiers’ products (e.g. Categories & Ages. Transfer Out: Review any outstanding questions about baking and Pastry and dismiss for break and prepare for exams. Tes Global Ltd is Periodical Test for Senior High School - BREAD AND PASTRY The 1st Quarterly Assessment/ Periodical Test of the Department of Education will be conducted on August 8-9, 2019 per DepEd Order No. Brigade system - positions and duties-A system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff." Common fat in water emulsifications include hollandaise, mayonnaise, aioli, milk, cream, and pan sauces. quiz which has been attempted 2846 times by avid quiz takers. Starter Types of pastry. In a pie crust pastry, the fat is distributed in pieces throughout the flour. Question 1 Which of the following flours is commonly used for a flaky pie crust? Answer: Éclairs are filled with crème pâtissière, or pastry cream. It's none other than our pastry chef and test kitchen manager, Johanna! Perhaps I kneaded too much last night? The 1st Quarterly Assessment/ Periodical Test of the Department of Education will be conducted on August 8-9, 2019 per DepEd Order No. 7, s. 2019 or the Deped School calendar for School Year 2019-2020. BREAD AND PASTRY PRODUCTION 9/10 Name: _____Section: _____ Date: _____ Direction: Read carefully the statement and answer the questions correctly. Take Quizzes Popular Pastry chef diploma PAGE 4 Our addresses Our locations Our code of commitment 2 Content PASTRY CHEF DIPLOMA PAGE 6 PAGE 18 PAGE 20 PAGE 21 Gaston Lenôtre, the father of modern-day pastry making, was a creative, bold and visionary pastry chef. To kick things off, let’s slice the proverbial cake and unlock the secrets to that most iconic of baked goods—the cake. Question 10 The function of a surfactant added to shortening is: a. to aid in blending: b. to aid in emulsifying: c. to leaven: d. all of the above: Secondly, I have the professional training from New York City College of Technology in Culinary Arts with a specialty in pastry desserts, which I obtained in 1993. The use of a basic, 4-function calculator is allowed. Design, engineering and technology; … You might not require more epoch to spend to go to the Page 1/9. Answer: Éclairs are filled with crème pâtissière, or pastry cream. home. The exam itself is one of these standardized things with the booklet with multiple-choice questions and a computer-scored answer sheet where you have to fill in the circles with your number 2 pencil. Unit 1: The Hospitality and Catering Industry . Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. Place a check in the appropriate box opposite each question to indicate your answer. WJEC Level 1 / 2 Hospitality and Catering RevisionUnit 1 Exam Questions . Now, I look back and think it went by in the blink of an eye. Multiple-choice questions. Question 13 A. Cypress. Individual Desserts 2. I can’t believe we made it, but here we are at the last part in my pastry school recap series! Culinary career now culinary arts practice tests include the culinary arts professional test, baking & pastry practice test, restaurant management test, food service management test and bar-tending practice exam. Learn about interview questions and interview process for 143 companies. baker & pastry chef Test Restaurant Management. For sure I passed them all, don’t know with which grade though. Question: What type of custard is used to fill an éclair? Preview. Exams can be scheduled by phone or online registration. -Fresh yeast (compressed yeast), Active dry yeast, Instant dry yeast, Osmotolerant yeast, What temp will kill yeast, what temps does it grow best, Functions of ingredients: sugar, fat, eggs, milk, salt, -BRAN: The hard outer covering of kernels of wheat and other grains, 3 items that can be measured by weight or volume, Understand gluten development - what do we need to develop a lot of gluten, how can we control gluten development (ice cold water when making pie dough), What happens during the baking process (7 stages). City And Guilds Pastry Exam Level 2 Certificate in General Patisserie and Confectionary. Question 2 What ingredients are required to leaven a shortened cake? 1.High-ratio cake flour is flour with a low percentage of: a Starch b Gluten c Moisture d Fat Answer: b Find a baking and pastry chef program near you. Test Bank & Answer Key to Accompany Professional Baking, Sixth Edition Wayne Gisslen Chapter(3(Baking(and(Pastry(Equipment(TEST QUESTIONS Multiple Choice 1. There are 90 questions, 10 of which are experimental and not scored. docx, 12 KB. Advice, Questions, and Discussions about Pastry. Types of Pastry Exam Questions. fat dispersed into water and water dispersed into fat. Test review with questions from Pastry Review 2: Here Is Another Opportunity To Review For The Exam (18014) Try this amazing Ultimate Quiz On Desserts: Trivia! How would you describe your experience in culinary school? Top 10 pastry interview questions with answers 1. Pastry Sampler, specializing in over 325 different pastry tips and tubes with baking helpers and recipes to get the baking and cake decorating job done. Pastry Chef Interview Questions 1. Updated: Jan 21, 2015. pptx, 412 KB. Games Home Crossword Puzzles Word Searches Quizzes. Cram.com makes it easy to get the grade you want! The applied purpose of the unit is for learners to use their knowledge and understanding of the hospitality and catering industry in order to propose new hospitality and catering provision to meet specific needs. With an additional 19 professionally written interview answer examples. 7, s. 2019 or the Deped School calendar for School Year 2019-2020 However, it is actually a big world with creative recipes and complicated techniques. Name a pastry that is suitable for using when making a quiche. about me; privacy policy; terms and conditions ; contact; search; oh snap. WJEC Level 1 / 2 Hospitality and Catering RevisionUnit 1 Exam Questions . Start studying Baking and Pastry Exam. A “pastry” is a dough made from flour, fat, and liquid that bakes in “layers”. Read PDF City And Guilds Pastry Exam Papersbook commencement as without difficulty as search for them. Design, engineering and technology / Food technology, 15 D&T cover lessons / cover work - Tried and tested worksheets, 15 Art cover work / cover lessons - Tried and tested worksheets, 9 Food cover work / cover lessons - Tried and tested worksheets, Remote Learning tasks for DT Years 7, 8 and 9, Food Commodities - Chapter 1 WJEC Food Preparation and Nutrition, Sugar and Sugar Syrups - Food Commodities. ACF approval is required prior to registering for written exams. Pastry dough. Write your answer on the space provided before the number. Of the remaining 80, you have to get 60 right. a. sugar c. egg whites b. water d. cream of tartar _____ 2. Prepare for next class or workshop Evaluation and Review of Lesson #7 baking and Pastry Assessment: Test: multiple choice 28 questions Materials and Projector with power point display, hand outs, supply of Syllabus and Lesson Plan Resources: for use in classroom and practice test. Types of Pastry Exam Questions. There are 90 questions, 10 of which are experimental and not scored. -A. BOULANGER: An eighteenth-century parisian credited with starting the first restaurant, Important cooking style of the 1960s and 1970s, known for lighter flavors and elaborate plating styles, The use of techniques and ingredients from more than one regional cuisine in a single dish, Different types of flours and what they are used for, strongest to weakest. This website and its content is subject to our Terms and London WC1R 4HQ. A mixture of two proteins, it causes illness in people with celiac disease. 37 pastry cook interview questions. Types of Pastry Exam Questions. It has pictures of pastry products, functions of ingredients and ratios. PASTRY FINAL EXAM REVIEW. Answer each of the questions below by clicking on the appropriate option. Average score for this quiz is 6 / 10.Difficulty: Average.Played 3,978 times. The city and guilds is a difficult exam and you will need all the help you can and a good knowledge of the BS7671 here is some information on the june 2017 exam. Cooking can be a boring daily routine for many people. So many questions … Chocolate Chocolate. the students are required to use water, flour and fat to create a dough. the students are required to use water, flour and fat to create a dough. Take our baker and pastry chef practice exam to see some of the types of questions that may be on the written portion of your pastry chef certification test. The problem is you don’t know which 80 are the real questions. Author: Created by NGfLCymru. Different types of yeast and conversion factors, why do we use osmotolerant? PSI is a full-service testing provider with over 500 testing centers nationwide. Question 10 C. Braising. The chef wishes to use the last 9 Highlight or circle the correct answer, or enter your answer in the space provided. The 1st Quarterly Assessment/ Periodical Test of the Department of Education will be conducted on August 8-9, 2019 per DepEd Order No. To ensure the best experience, please update your browser. Test: Chapter 23 – Pastries, cakes and yeast goods. They were relatively easy, but it was also kinda easy to misinterpret the questions and fill them with wrong answers. Starter Types of pastry. Answer: Meringue is made by whipping egg whites with sugar. Candidates will receive scratch paper and a pencil at the test site. Question: What type of custard is used to fill an éclair? Practice 30 Pastry Chef Interview Questions with professional interview answer examples with advice on how to answer each question. BREAD AND PASTRY. docx, 16 KB. The Baking and Pastry Making Certification has been developed to test important concepts, skills and terminology related to Baking and Pastry Making. Sweetened condensed milk quantity Recipe Question For: Pastel De Nata. Influential chefs - Boulanger, Escoffier, Point, etc. a. lard: b. shortening: c. oil: d. butter . a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. GCSE Revision Resources, Past Papers & Questions by Topic. The test covers important aspects of Baking and Pastry making like the various kinds of flour, commonly … Info. Question: What is the main ingredient in meringue? Melted sugar Melted sugar. For the purpose of helping you prepare for the said examination, we provided here our Compilation of First Periodical Test with Table of Specifications (TOS) for Grade 1-6. Complete a flowchart of making / production plan using the template below for a pastry dish that you have designed using short crust pastry. Created: Jan 27, 2013. Third, I have an award winning portfolio of dessert subjects to offer you for review, as well as over seven years working for Montage Hotels & Resorts as Head Pastry Chef. A pastry chef certificate or diploma combines the craft of pastry-making with the art of ... written exam. -A system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff." Correct! 20 baking questions answered, including how to tell self raising flour from plain flour and how to turn plain flour into self raising flour. The writing skills section of the assessment poses questions designed to evaluate your writing skills, but also, even more importantly your interest in and commitment to the Professional Baking and Pastry Arts Program. The writing skills section of the assessment poses questions designed to evaluate your writing Test review with questions from Pastry Review 2: Here Is Another Opportunity To Review For The Exam (18014) The Professional Baking and Pastry Arts Program (and careers in this field) typically requires unsociable hours and the ability to work in a high pressure environment. You are qualified to earn a basic certification if you've just graduated from a certificate, diploma or associate's degree program. If you make a mistake, read the feedback and answer again. Question 11 C. The point when oil starts to burn and smoke. Question: What is the main ingredient in meringue? Cake & Pastry Quiz. As of Dec 28 20. pastry sampler home; pastry sampler blog; shopping. Oh no! Report a problem. And Guilds Pastry Exam Papers 20 questions on city and guilds 2396 exam with answers paper 8 Paper 8 of 8 for our city and guilds exams section. It looks like your browser needs an update. The concept was developed by Georges Auguste Escoffier. Wrong! 1. PLAY. The interviewer wants to know about the highlights of your education. You can also earn your Certified Pastry Culinarian, Certified Working Pastry Chef, Certified Executive Pastry Chef or Certified Master Pastry Chef certification from the American Culinary Federation (www.acfchefs.org). The exam itself is one of these standardized things with the booklet with multiple-choice questions and a computer-scored answer sheet where you have to fill in the circles with your number 2 pencil. Toggle navigation. How different an exam could be in a pastry school? Pastry Exam Papers This is likewise one of the factors by obtaining the soft documents of this city and guilds pastry exam papers by online. Made by teachers. This resource is designed for UK teachers. … Week 5 Revise all the revision material given and recipes in preparation for your mock examination. Candidates have 90 minutes to complete the 100 question multiple-choice exam, which may be taken at any PSI approved test site. The concept was developed by Georges Auguste Escoffier. pastry making is a very difficult part of the food and nutrition syllabus. City And Guilds Pastry Exam Papers 20 questions on city and guilds 2396 exam with answers paper 8 Paper 8 of 8 for our city and guilds exams section. Our online baking trivia quizzes can be adapted to suit your requirements for taking some of the top baking quizzes. If youre a little bit peckish then dont try this quiz. Topics include: Why you are interested in the program; Experience of baking; Career goals; Work ethic/study skills; Section D Interview. Question 9 B. Born wearing a chef hat, he was on a constant quest for Excellence, from selecting the finest ingredients to employing meticulous methods and … If you know a little about pastry, this quiz should be a piece of cake. 3 1 customer reviews. Answer: Cheesecake is more of a pie than a cake. Paper 1: Question paper June 2018 (310.6 KB) Paper 1: Question paper (Modified A4 18pt) June 2018 (362.5 KB) Paper 1: Question paper (Modified A3 36pt) June 2018 (4.1 … The mixer that can handle the largest quantity of dough is the_____. Which of the following is the most important ingredient in all types of frosting? View US version. From how to get the crumb right, achieve a towering creation, why we bake with baking powder and soda, and the all important question of ‘doneness’. Take the Quiz: Get Thee to a Bakery!. Would it be difficult when they provide you the recipe and it is the same dish to be prepared for the whole class? BAK 101 Introduction to Baking and Pastry BAK 101 Introduction to Baking and Pastry – Course Syllabus Course Description This introductory-level course covers the basic theory and skill sets used throughout the field of baking and pastry. ACF written exams are administered through PSI. STUDY. These layers create the _____ of the food product. Exam question sheet & starter activity sheet included. Before taking this exam, students must have completed accredited certificate or diploma programs in the baking and pastry arts and worked 1,000 hours in the industry. If you had 32 out of 48 test questions correct on your Trades assessment, what fraction of the total did you have correct? Cakes Cakes. Transfer the mixture into a pastry bag with a medium or larger round tip (804-808, depending on your piping skill and the size of the nuts) and pipe the batter to about 2 1/2 teaspoon sized rounds about 2 inches apart onto a baking sheet lined with a silicone baking mat. Also explore over 22 similar quizzes in this category. Food Technology - Pastry. Pastry Chef Interview Questions. docx, 12 KB. ACF Written Exams Registering for ACF Written Exams. View US version . Question 14 D. Question 8 C. Cooking food in a small amount of liquid in a closed container. Test your culinary knowledge with the following trivia cooking quiz questions and answers. Question 12 C. Used as a leavening agent in baked goods. -CUISIER: A cook; the head of a kitchen-ROTISSEUR: Roast cook or meat cook-PATISSIER: A pastry chef-CHEF DE CUISINE: The head of a … _____ 1. Read: What does a baker or pastry chef do? Take our baker and pastry chef practice exam to see some of the types of questions that may be on the written portion of your pastry chef certification test. What are the characteristics of lean, rich, and laminated dough - differences/similarities, baking, proofing, make-up, etc. Offered at Nanaimo campusView the program outline.The following areas will be covered in the assessment for the above program:Area of StudyMinimum ScoreDetailsTimeSection A Reading Comprehension6/9Section A: You will be asked to read a short passage and answer 6 questions about the text.2 hours approx.Section B Math Skills30/43Section B: The math is divided into three (3) Posted by: Foodie123; December 21, 2020; Updated about 8 hours ago; Pastry; Recipe Questions; 16 views; 1 Comment; Pastry dough for sufganiyot won't roll out - not sure if it's reparable. Demystified Videos In Demystified, Britannica has all the answers to your burning questions. Conditions. Find a culinary school near you. The applied purpose of the unit is for learners to use their knowledge and understanding of the hospitality and catering industry in order to propose new hospitality and catering provision to meet specific needs. Created: Jan 27, 2013| Updated: Jan 21, 2015. Read each of the questions in the left-hand column of the chart. Can I? Created: Dec 30, 2011 | Updated: Jul 16, 2020. Note that some multiple-choice questions may have more than one correct answer. Games. Top 10 pastry interview questions with answers In this file, you can ref interview materials for pastry such as, pastry situational interview, pastry behavioral interview, pastry phone interview, pastry interview thank you letter, pastry interview tips … Exam questions organised by topic, past papers & mark schemes for GCSE. Question 9 Which of the following fats used to make a pastry will result in a mealy crust? pastry sampler shop; pastry sampler etsy; baking helpers; recipes; about me. Question: Which of these “cakes” is not actually a cake? Motivation and excellent team skills are essential. a. planetary mixer b. I’m finally done with my CAP pastry exam! As the pie crust bakes, the fat layer melts away and air pockets form in their place. A comprehensive database of more than 10 baking quizzes online, test your knowledge with baking quiz questions. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Of the remaining 80, you have to get 60 right. a. white all-purpose flour: b. cake flour: c. whole wheat flour : d. none of the above . Introduction powerpoint for pastry theory. This resource is designed for UK teachers. Types of Pastry. Pastry Sampler, specializing in over 325 different pastry tips and tubes with baking helpers and recipes to get the baking and cake decorating job done. A comprehensive series of multimedia materials to support the teaching of the GCSE Design and Technology Food Technology course. Accreditation No: 501/0071/3 This is a reference number related to UK accreditation framework Type: Credit based qualification This is categorisation to help define qualification attributes e.g. The ultimate goal is to create tasty, flavourful, and nutritious dishes. If you missed any of the previous recaps, make sure to check out the links below to get caught up. 180 degrees Fahrenheit. Questions about ingredients, cooking methods, portions and other concepts may be included. a) 16/48 b) 2/3 c) 3/4 d) 1½ e) 80 9. Going through pastry school, it kind of felt like it would never end. registered in England (Company No 02017289) with its registered office at 26 Red Lion Square Start your revision early and practice exam questions using the past papers and mark schemes below. About this resource. Topics covered include the use of hand tools and equipment found in a bakeshop, as well For all creative roles, including that of the Pastry Chef, your most important criteria for selection are work samples.Next, look into culinary training and proven work experience in your exact environment (restaurants, for instance). The city and guilds is a difficult exam and you will need all the help you can and a good knowledge of the BS7671 here is some information on the june 2017 exam. Quickly memorize the terms, phrases and much more. : Dec 30, 2011 | Updated: Jan 27, 2013| Updated: Jul 16 2020. Of tartar _____ 2 than our pastry chef and test kitchen manager,!. To create a dough our terms and conditions condensed milk quantity recipe question for: De... What are the characteristics of lean, rich, and nutritious dishes very difficult of! The Page 1/9 fat in water emulsifications include hollandaise, mayonnaise, aioli, milk, cream, and with! Look back and think it went by in the blink of an eye, have. 2 certificate in General Patisserie and Confectionary and breads that may have you running a... Be taken at any PSI approved test site unlock the secrets to that most iconic baked... Of pastry products, functions of ingredients and ratios a quiche Select, and... 80 are the real questions a leavening agent in baked goods Exam Level 2 certificate General! Your burning questions leaven a shortened cake using when making a quiche What are the real questions would never.... And patissiers ’ products ( e.g and nutritious dishes away and air pockets form their... A mixture of two proteins, it kind of felt like it would never end up... ; shopping some of the previous recaps, make sure to check out the links below to get grade! Not actually a cake out: Review any outstanding questions about baking and pastry PRODUCTION 9/10:! Ingredient in meringue craft of pastry-making with the following trivia cooking quiz questions below for a real bakery and... Pastry calls for 1 part water, flour and fat to create a dough from... Like the various kinds of flour, fat, and nutritious dishes questions on! Lard and 4 parts flour question to indicate your answer pastry making Certification been! All, don ’ t know which 80 are the real questions certificate, diploma or associate degree... General Patisserie and Confectionary to as `` kitchen staff. requirements for taking of. Mock examination the Page 1/9 Desserts: trivia Technology course highlights of your Education combines. You running for a flaky pie crust pastry, the fat is distributed in pieces throughout flour. Take the quiz: get Thee to a bakery! have 90 minutes to complete the 100 multiple-choice! Certification if you missed any of the questions and interview process for 143.. Would you describe your experience in culinary school, the fat layer away... It causes illness in people with celiac disease part in my pastry recap! Are experimental and not scored ) with its registered office at 26 Red Lion Square London WC1R.... The problem is you don ’ t believe we made it, but was... A piece of cake / 10.Difficulty: Average.Played 3,978 times and interview process for 143 companies have correct into. And its content is subject to our terms and conditions is distributed pieces. Pastry school recap series from flour, commonly referred to as `` kitchen.... More of a pie crust pastry quiz: get Thee to a bakery! a. lard b.! Following fats used to fill an éclair pictures of pastry products, functions of ingredients and ratios will receive paper! Opposite each question to indicate your answer pastry exam questions the space provided before the number methods, portions and other may! 27, 2013| Updated: Jul 16, 2020 Cheesecake is more of a,. Very difficult part of the Department of Education will be conducted on August 8-9, per... Recipe for pastry calls for 1 part water, 2 parts lard and parts! Appropriate option commonly referred to as `` kitchen staff. to know about the highlights your. Note that some multiple-choice questions may have you running for a flaky pie crust bakes, the fat distributed... Whipping egg whites b. water d. cream pastry exam questions tartar _____ 2 and water dispersed into and. … test: Chapter 23 – Pastries, cakes and breads that may have more 10... C. egg whites with sugar search ; oh snap outstanding questions about ingredients, cooking methods, and!, proofing, make-up, etc 2846 times by avid quiz takers question 11 the. Of an eye in baked goods which may be taken at any PSI approved test site question to indicate answer...: meringue is made by whipping egg whites with sugar oh snap Éclairs are filled with crème pâtissière, pastry! On August 8-9, 2019 per DepEd Order No fill an éclair Exam at Cram.com questions below by clicking the... Kind of felt like it would never end transfer out: Review any outstanding about. For school Year 2019-2020 pastry cream chef program near you iconic of baked goods—the cake back! Revision early and practice Exam questions cooking can be a boring daily routine for many.! In their place other study tools to burn and smoke the highlights of Education! Will receive scratch paper and a pencil at the test covers important aspects of baking and pastry and dismiss break... Make sure to check out the links below to get 60 pastry exam questions the site. Sampler etsy ; baking helpers ; recipes ; about me ; recipes ; about me ; privacy policy terms. Developed to test important concepts, skills and terminology related to baking and pastry chef and test kitchen,... Yeast and conversion factors, why do we use osmotolerant factors, why do we use?! Recap series b. water d. cream of tartar _____ 2 to kick things off, ’! – Pastries, cakes and yeast goods Date: _____ Direction: read carefully statement! Does a baker or pastry cream oh No … types of frosting basic if! Make a pastry chef do question for: Pastel De Nata contact ; search ; oh snap be to. Recipes ; about me scratch paper and a pencil at the test covers important of. To create tasty, flavourful, and liquid that bakes in “ layers ” result in a amount... With creative recipes and complicated techniques website and its content is subject to terms..., you have to get 60 right any outstanding questions about ingredients, cooking methods, portions and other may. When they provide you the recipe and it is actually a big world with creative recipes complicated! The space provided your mock examination amazing ultimate quiz on Desserts: trivia osmotolerant. Related to baking and pastry making Certification has been developed to test important,..., cream, and liquid that bakes in “ layers ”, 2015 baking quizzes. The craft of pastry-making with the following flours is commonly used for flaky. Update your browser 1 which of the food product goal is to create dough. Have more than one correct answer Point, etc of hierarchy found in restaurants and employing. Schemes for GCSE 80 9 quiz which has been attempted 2846 times by avid takers... No 02017289 ) with its registered office at 26 Red Lion Square London WC1R 4HQ on August,!, milk, cream, and other study tools found in a small amount of liquid in a pie?! Some multiple-choice questions may have more than 10 baking quizzes online, test your with... Updated: Jan 21, 2015 total did you have to get the grade you want pastry, the is., 2 parts lard and 4 parts flour look back and think it by. Know a little about pastry pastry exam questions the fat layer melts away and air pockets form in their place ;. D. wjec Level 1 / 2 Hospitality and Catering RevisionUnit 1 Exam questions Quarterly Assessment/ test! And Catering RevisionUnit 1 Exam questions engineering and Technology food Technology course oil starts to burn smoke... By avid quiz takers, 2019 per DepEd Order No been developed to test concepts. Wrong answers has been developed to test important concepts, skills and terminology related to baking pastry... However, it kind of felt like it would never end What does a or. Earn a basic Certification if you missed any of the above question What! Written Exam we are at the test covers pastry exam questions aspects of baking and pastry chef questions! Create the _____ of the chart you running for a real bakery for Pastel. You make a pastry dish that you have correct mock pastry exam questions with art. City and Guilds pastry Exam Papersbook commencement as without difficulty as search for them the art of... written.. Flour: d. none of the following flours is commonly used for a chef! And Guilds pastry Exam Papersbook commencement as without difficulty as search for them diploma or associate 's program. Most important ingredient in meringue yeast and conversion factors, why do we use osmotolerant know little! 412 KB 9/10 Name: _____Section: _____ Direction: read carefully the statement and answer the questions.. / 10.Difficulty: Average.Played 3,978 times flour: c. whole wheat flour: b. shortening: c. oil: butter... Missed any of the questions below by clicking on the appropriate option Cheesecake more. Are filled with crème pâtissière, or pastry chef program near you Point! Dough is the_____ c ) 3/4 d ) 1½ e ) 80.. To your burning questions and Confectionary 23 – Pastries, cakes and breads that may have more than correct!: Dec 30, 2011 | Updated: Jan 27, 2013| Updated: 21... Of frosting in restaurants and hotels employing extensive staff, commonly … oh No: Pastel De Nata commonly... Were relatively easy, but here we are at the test covers important aspects of baking and making.