Republic of the Philippines

Department of Education
Region VI- WerternVisayas
Division of Capiz
VICENTE ANDAYA SR. NATIONAL HIGH SCHOOL
Sigma Capiz

Midterm Examination in Bread and Pastry Production

Name: ___________________________________________Grade/Sec: ____________________ Score:______

Test I. Multiple Choice.

Direction. Read the statement carefully and choose the letter of the correct answer. Write your answer on your paper.

1. What is the method of cooking food by means of dry heat?

a. Baking c. Cooking
b. Braising d. Boiling
2. Which of the following is the primary ingredient in baking?
a. Eggs c. Milk
b. Flour d. Sugar
3. What ingredient that makes the mixture rise and produces a light and porous product?
a. Flour c. Salt
b. Leavening Agent d. Shortening Agent
4. What is the most expensive ingredient used in baking?
a. Eggs c. Milk
b. Flour d. Sugar
5. Which of the following is used to flatten or roll the dough?
a. Ladle c. Rolling Pin
b. Rectangular Pan d. Spatula
6. Which of the following is used in scraping butter and creamy food items?
a. Knife c. Spatula
b. Rubber Scraper d. Spoon
7. What is the tool used in measuring small quantities of ingredients?
a. Liquid Measuring Cups c. Weighing Scale
b. Measuring Cups d. Measuring Spoon
8. What is the tool used in greasing pans or surface of pastries and breads?
a. Pastry Bag c. Pastry Brush
b. Pastry Blender d. Pastry Wheel
9. A baking term which means to combine ingredients thoroughly is called _____?
a. Beat c. Cream
b. Blend d. Mix
10. It is a thin mixture of flour, liquid and other ingredients that can be poured.
a. Dough c. Butter
b. Batter d. Cream
11. Princess is baking a chiffon cake. Unfortunately, he failed to have a successful product. The following
are the possible reasons, except?
a. Recipe was not ready before hand.
b. Measurements were not accurately done.
c. Using of accurate recipe and measurements of ingredients.
d. Oven was opened during the first quarter of the baking period.
12. A leavening agent which under this type includes baking powder, baking soda, cream of tartar which
help increase the volume of baked products, what type is this?
a. Biological Leavening Agent
b. Bio-chemical Leavening Agent
c. Chemical Leavening Agent
d. Physical Leavening Agent
13. Mary Rose is melting the sugar in a skillet over medium heat, stirring constantly until it forms golden
brown syrup. What is she performing?
a. Beating c. Caramelizing
b. Blending d. Mixing
14. Andrew is performing cut and fold, what is he actually doing?
a. He is mixing a dry substance with liquid until it is melted.
b. He is dipping food into seasoned flour until evenly covered on all sides.
c. He is working on dough pressing, pulling, pushing and folding until smooth and elastic.
d. He is combining by using two motions, cutting vertically through the mixture and turning it over
by gliding the rubber scraper across the bottom of the bowl at each turn.
15. Baking is Sam’s favorite. After sifting the flour she is about to measure it. What is the exact step she
will do?
a. Sam will level off the flour with spatula and scoop to fill the measuring cup to over flow.
b. After sifting, Sam will scoop the measuring cup so that it will be filled with flour.
c. Sam will use another cup or spoon to fill the measuring cup then level off the overflowing flour
using spatula.
d. she will fill the measuring cup just enough to avoid wasting of time in leveling excess flour.
16. If you are measuring brown sugar, what is the proper way to do it?
a. Do not mind the lumpy sugar to avoid wastage.
b. Roll out the lumps and scoop into measuring cup and pack compactly until it follows the shape
when inverted.
c. Avoid lumps and scoop into measuring cup allow it to overflow then level off excess sugar.
d. Packing is not necessary in measuring brown sugar. Remove lumpy sugar then fill the measuring
cup then level off.
17. Which of the ingredients is an example of physical leavening agent?
a. Air c. Baking Soda
b. Baking Powder d. Yeast
18. Which kind of flour contains more gluten and less sugar?
a. All Purpose Flour c. Cake Flour
b. Bread Flour d. Soft Flour
19. Which among the choices is a personal cleanliness practice in baking?
a. Combing the hair in the working area
b. Keeping fingernails long
c. Washing the hands after work
d. Wearing the apron during working hour
20. Which of the following flour mixture is thick enough to be rolled and kneaded?
a. Batter c. Crust
b. Cream d. Dough
21. Which of the following pastries refer to a small, flat and sweet cakes.
a. Biscuits c. Muffins
b. Cookies d. Pies
22. Which among the following cookies needs freezing before it is cut into desired shape before baking?
a. Cookie Bar c. Refrigerated Cookie
b. Pressed Cookie d. Rolled Cookie
23. Which type of mixing technique is done only in baking bread?
a. Blending c. Folding
b. Creaming d. Kneading
24. Most popular and best sold baked products, considered a staple food of many countries.
a. Bread c. Cakes
b. Cookies d. Pies
25. What is the kind of dough that is made of just the basic ingredients for bread such as flour, yeast,
sugar, shortening and salt?
a. Rich Dough c. Soft Dough
b. Lean Dough d. Hard Dough
26. A kind of dough that has added ingredients such as more sugar, butter, milk and flavorings is
called___?
a. Rich Dough c. Soft Dough
b. Lean Dough d. Hard Dough
27. Are simple cup breads leavened and are considered as a member of the quick bread family/
a. Biscuit c. Pies
b. Bread d. Muffins
28. It is from fats and oil of animals or vegetable used in most dough and batter to impart crisp and
crumbly texture.
a. Leavening Agent c. Shortening Agent
b. Eggs d. Sugar
29. It is a sweet covering of cakes, pastries and cookies.
a. Glaze c. Toppings
b. Icing d. Grease
30. A thick sticky solution of sugar and water.
a. Milk c. Egg Wash
b. Grease d. Syrup

Test II. Identification.

Direction. Identify the following statements and write your answer on your paper.

1. French term means “put in place”.

2. To heat the oven prior to baking to achieve the required heat.
3. To deflate the dough to expel carbon dioxide produce during the fermentation.
4. These are pointed metal or plastic tubes used for frosting or decorating the pastries or cakes with
icing.
5. Kind of baking pan ideal for baking cookies.
6. A tool with sharp edge used to cut dough.
7. Type of flour made from a combination of bread and cake flour sources and has medium gluten
strength.
8. A kind of sugar often called “soft sugar”.
9. A single-celled plant that feeds on starch and sugar.
10. Keeping bacteria down to a small number as possible through personal hygiene and proper food
handling.

Test III. Enumeration.

Direction. Enumerate the following.
1-6. Major ingredients in baking
7-8. Methods of mixing the dough
9-12. Measuring tools
13-17. Types of flour
18-20. Three examples of shortening

Good Luck and God Bless!!!!!

Prepared by:
Checked by:

ALYSSA JANE J. CAÑAS CORONACION D. GADONG, MAEd

Teacher Assistant School Principal II

Noted:

JIMMY B. BILLONES, Ph.D.

Principal III
Republic of the Philippines
Department of Education
Region VI- WerternVisayas
Division of Capiz
VICENTE ANDAYA SR. NATIONAL HIGH SCHOOL
Sigma Capiz

Midterm Examination in Bread and Pastry Production

TABLE OF SPECIFICATIONS

TOTAL NO. OF
OBJECTIVES ITEM NOS. TYPE OF TEST PERCENTAGE
ITEMS
1. Culinary and technical terms Test I - 1,9,10,20,29,30
I - Multiple Choice
related to pastry products II – 1,2 8 13.33%
II - Identification
2. Baking ingredients and their Test I – 2,3,4,12,17,18,28 I - Multiple Choice
functions II – 7,8,9 II – Identification 24 40%
III – 1-6,13-17,18-20 III - Enumeration
3. Accurate measurement of
I - Multiple Choice
Ingredients Test I – 11,15,16 3 5%

4. Baking tools, equipment,

Test I – 5,6,7,8 I - Multiple Choice
and their uses and
II – 4,5,6 II – Identification 11 18.33%
functions
III – 9-12 III - Enumeration
5. Baking techniques,
appropriate conditions and Test I – 13,14,23 I - Multiple Choice
enterprise requirements II – 3 II – Identification 6 10%
and standards III – 7,8 III - Enumeration

6. Sanitation and proper food

Test I – 19 I - Multiple Choice
handling 2 3.33%
II - 10 II - Identification
7. Types, kinds, and
classification of bakery I - Multiple Choice
Test I – 21,22,24,25,26,27 6 10%
products

TOTAL 60 100%

Prepared by:
Checked by:

ALYSSA JANE J. CAÑAS CORONACION D. GADONG, MAEd

Teacher Assistant School Principal II

Noted:

JIMMY B. BILLONES, Ph.D.

Principal III