8. What are the two types of method used in kneading a dough?
A. cut and fold method and cut in method B. folding and kneading
C. one-bowl method and conventional method D. straight dough method and sponge dough-
9. A kitchen tool used for applying gentle heat on the stovetop, for delicate tasks.
A. double boiler B. brioche mold
C. cake pans
D. sheet pan
10. A manual tool used to flatten dough especially when making pie.
A. roller docker B. whisk
C. rolling pin D. pastry wheel
11. Which icing is made by creaming butter until pale with icing sugar, vanilla and milk?
A. fondant
B. butter cream C. boiled icing D. royal icing
12. Which of the following icing becomes rock-hard once set?
A. custard
B. meringue C. pastry cream D. jams and jellies
13. What principle of decorating and finishing pastry products which stimulates sense of
sight and enhance once appetite?
A. consistency B. appearance C. moisture content D. color of product
14. Which is made from sugar and water and the cooked.
A. jams
B. custards
C. ganache D. simple sugar syrup
15. It is made from beating egg whites and sugar
A. custard
B. meringue C. pastry cream D. jams and jellies
16. It is cream made of chocolate and heavy cream
A. syrup
B. custard
C. ganache
D. butter cream​