Republic of the Philippines

Department of Education
Region IX-Zamboanga Peninsula
Schools division of Zamboanga city
VITALI NATIONAL HIGH SCHOOL
Mialim, Vitali, Zamboanga city

1ST SUMMATIVE EXAMINATION BREAD AND PASTRY

School Year 2022-2023
Name: _________________________________ Score: __________________
Grade & Section: ________________________ Date: __________________
I. MULTIPLE CHOICES: DIRECTIONS: Write the letter of the correct answer on the space provided for.
1. What is PPE?
a. Personal Protective Equipment (PPE) c. Personal Protection Equipment
b. Protective person Equipment d. none of the above
2. a substance having a sour or sharp flavor
a. bake b. coat c. acid d. salt
3. The technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot
ashes or on hot stones.
a. Baking b. frying c. dry heat bake d. coating
4. Basic food made from flour and water to form a dough, it has been a staple food of human nutrition for thousands of years.
a. Cake b. bread c. pie d. pasta
5. They are often referred to as small flat cakes originated in France, and because they have a low moisture content which improves their
keeping qualities
a. Loaf bread b. pie c. moist d. biscuit, cookie
6. Used to scrape dough from the sides of the bowl without scratching it.
a. Tong b. spatula c. rotisserie d. rubber scraper
7. Comes from cocoa beans, which are the bean-shaped seed of the cacao tree.
a. Cocoa/chocolate b. charcoal c. beans d. peanut bean
8. Rotating a wooden spoon through a mixture until the ingredients are combined is a mixing technique called___________.
a. Cut and fold b. Stirring c. Beating d. Cutting in
9. Fillings for pies and pastry that are made by beating egg whites with sugar is__________.
a. Jam and jelliesb. Meringue c. Whipped cream d. Simple sugar syrup
10. What standard and principle should a baker follow in decorating the pastry products?
a. Cost b. Ingredients c. Appearance d. Flavor
11. Where should pies, cream puffs, and éclairs be stored?
a. Freezer b. Refrigerator c. Basket d. Box
12. Which is the ingredient used in making cakes?
a. Spices b. Condiments c. Corn Starch d. Egg
13. Which of the following is the proper way of measuring flour?
a. Hold the cup high to get the exact reading of measurement.
b. Level off the cup with a rolling pin.
c. Shake the measuring cup to get ample amount of flour.
d. Spoon sifted flour lightly into a measuring cup heaping it well over the top of the cup.
14. What are you going to do to get the exact reading of measurement of liquid ingredients?
a. Bend down to check your measurement so that your eyes level with the marking line.
b. Place the measuring cup on a flat surface.
c. Pour the liquid slowly into the cup and tilt it when the liquid reaches the marker line for the desired amount.
d. Raise up the measuring cup.
15. The process of beating eggs and cream to fill them with air and make them thick and fluffy is__________.
a. beating b. creaming c. folding d. whipping
16. An equipment used for baking, heating or drying foods is__________.
a. egg beater b. dietetic scale c. oven d. utility tray
17. If you want to bake biscuits. What should the oven temperature be?
a. 385 F b. 350 F – 375 F c. 350 – 400 F d. 425 F – 450 F
18. Which group of utensils belongs to cutting tools?
a. kitchen gears, grater, cookie cutter b. measuring cup, scraper, whisk c. mixing
bowl, weighing scale, timer d. rolling pin, pastry blender, pastry brush
19. A delicately baked product which consists of crust and filling is called__________.
a. biscuits b. cake c. cookies d. pastry
20. Fillings for pies and pastry which is made from beating egg whites with sugar is__________.
a. jam and jellies b. meringue c. simple sugar syrup d. whipped cream
21. Which of the following is true for garnishing pastry products?
a. Abundant garnishes are more attractive than few ones. b. Garnishes must be highly seasoned.
c. Garnishes should be edible. d. They must be expensive.
22. What standard and principle should a baker follow in decorating pastry products?
a. appearance b. cost c. flavor d. ingredients
23. Which of the following refers to dry heat cooking that is usually done in an oven?
a. baking b. braising c. grilling d. stewing
24. If cup cake is baked at 350F – 375F, how long will it cook?
a. 10 to 15 minutes b. 15 to 25 minutes c. 30 to 40 minutes d. 60 minutes
25.How do you plate and present cakes?
a . Be creative with color. c. Make your cake tall
b. Put the cake on a warm plate. d. Use any shape of plate.
26. Which of the following can alter icing colors during storage?
a. air b. heat c. humidity d. sunlight and florescent lighting
27. to press, stretch, and fold the dough until gluten is developed
a. grease b. grill c. coat d. knead
28. French term means “put in place” that includes assembling all the necessary ingredients, equipment, and tools and serving pieces needed to
prepare food.
a. miss and place b. mise en place c. mis en place d. miss and place
29. How many cups is equivalent to one gallon?
a. 3 b. 5 c. 10 d. 16
30. a substitution of 1 cup cake flour?
a. 1 cup all-purpose flour-2T+2T- cornstarch c. a. 1 cup all-purpose flour-2T+2T- 3rd class flour
b. 2 cup all-purpose flour-2T+2T- cornstarch d. a. 1 cup all-purpose flour-2t+1T- cornstarch
31. Properties/Characteristics of flour
a. whitish color, tolerance, strength, uniformity, high absorption
b. whitish color, tolerance, strength, flavor, high absorption
c. whitish color, tolerance, strength, uniformity, palatability
d. brownish color, tolerance, strength, uniformity, high absorption
32. _______ is any fat, which, when added to flour mixtures increases tenderness. This is done by preventing the sticking of gluten strands
while mixing so that gluten is shortened and makes the product tender.
a. flour b. egg c. shortening d. milk
33. what measuring tools is this ?