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    1st Quarterly Exam

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    Jewel Guinto
    This document contains a first quarterly examination on bread and pastry production for a student. The exam tests the student's knowledge of baking tools, conversions of weights and volumes, and procedures for making various baked goods like pandesal, dinner rolls, cookies, and egg pie. Answers are provided for identifying baking tools, converting measurements, and describing baking procedures.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    1st Quarterly Exam

    Uploaded by

    Jewel Guinto
    29 views2 pages
    This document contains a first quarterly examination on bread and pastry production for a student. The exam tests the student's knowledge of baking tools, conversions of weights and volumes, and procedures for making various baked goods like pandesal, dinner rolls, cookies, and egg pie. Answers are provided for identifying baking tools, converting measurements, and describing baking procedures.

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    1st quarterly exam

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    This document contains a first quarterly examination on bread and pastry production for a student. The exam tests the student's knowledge of baking tools, conversions of weights and volumes, and procedures for making various baked goods like pandesal, dinner rolls, cookies, and egg pie. Answers are provided for identifying baking tools, converting measurements, and describing baking procedures.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    29 views2 pages

    1st Quarterly Exam

    Uploaded by

    Jewel Guinto
    This document contains a first quarterly examination on bread and pastry production for a student. The exam tests the student's knowledge of baking tools, conversions of weights and volumes, and procedures for making various baked goods like pandesal, dinner rolls, cookies, and egg pie. Answers are provided for identifying baking tools, converting measurements, and describing baking procedures.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Republic of the Philippines

    Department of Education
    Region IV-A CALABARZON
    Division of Quezon
    CABAY NATIONAL HIGH SCHOOL (SHS)
    Cabay, Tiaong, Quezon

    FIRST QUARTERLY EXAMINATION IN BREAD AND PASTRY PRODUCTION NC II

    NAME:____________________________________________________ DATE:____________________
    GRADE:_11 AQUAMARINE SEMESTER__________________ SCORE:__________________
    I. Read and analyze the statements carefully. Encircle the letter of the best answer

    1. It is used to strain or sift dry ingredients.


    a. Molder b. strainer c. wire whisk d. timer
    2. Serves as toppings for pies and pastries.
    a. Meringue b. creams c. milk d. eggs
    3. It is a soluble sweet crystalline organic compound that improves the taste of the baked
    products?
    a. Salt b. shortening c. flour d. sugar
    4. It includes knife and chopping board used to cut glazed fruits, nuts, and other baking
    ingredients.
    a. Spatula b. rubber scraper c. cutting tools d. grater
    5. Strips of dough placed on top of the pie.
    a. Lattice b. butter c. egg d. tart
    6. It is the process of cooking food by indirect heat or dry heat in a confined space as in heated
    oven using gas, electricity, charcoal, wood or oil at a temperature from 250 degrees Fahrenheit
    to 450 degrees Fahrenheit.
    a. Pan-frying b. Baking c. Sautéing d. Grilling
    7. It is a flour mixture that can be stirred or poured.
    a. Batter b. Butter c. Bitter d. Dough
    8. A stove which a fan circulates heated air through the oven for fast, even cooking.
    a. Microwave oven b. Convection oven c. Deck oven d. Mechanical oven
    9. It is separating course particles in the ingredient by passing through a sieve or sifter.
    a. Sift b. Colander c. Strainer d. Discard
    10. It is a flour mixture that can be rolled or kneaded.
    a. Bread b. Cookies c. Dough d. Cakes
    11. It is a brick oven
    a. Microwave oven b. Convection oven c. Deck oven d. Dutch oven
    12. It is an oven that utilizes electromagnetic energy below the magnetic spectrum.
    a. Microwave oven b. Convection oven c. Deck oven d. Mechanical oven
    13. It is a shallow rectangular pan used for baking rolls.
    a. Pop over pan b. Jelly roll pan c. Loaf pan d. Muffin pan
    14. It is used to bake loaf bread.
    a. Pop over pan b. Jelly roll pan c. Loaf pan d. Muffin pan
    15. It is a round pan with scalloped sides used for baking elegant and special cakes.
    a. Bundt pan b. Jelly roll pan c. Loaf pan d.Griddle pan

    A. Name the following Baking tools and Equipment. Write your answer in the box.

    1. 2.

    3. \

    4.
    5.
    6.

    7.
    8.

    9/
    10

    B. Directions: Read and analyze the following activity. Convert the following
    units of weights and volume. Use the standard table of weights and measures
    to serve as your guide for the conversion.
    1. 3 tablespoon = milliliters
    2. 2 quarts = pints
    3. 3 pounds = grams
    4. 7 ounces = grams
    5. 20 tablespoon = cups

    C. Write the proper procedure on how to bake PANDESAL and DINNER ROLL

    PANDESAL
    ________________________________________________________________________________________________________________________
    ________________________________________________________________________________________________________________________
    ________________________________________________________________________________________________________________________

    DINNER ROLL
    ________________________________________________________________________________________________________________________
    ________________________________________________________________________________________________________________________
    ________________________________________________________________________________________________________________________
    COOKIES

    ________________________________________________________________________________________________________________________
    ________________________________________________________________________________________________________________________
    ________________________________________________________________________________________________________________________

    EGG PIE
    ________________________________________________________________________________________________________________________
    ________________________________________________________________________________________________________________________
    ________________________________________________________________________________________________________________________
    ________________________________________________________________________________________________________________________
    Prepared by:

    JEWEL LUCKY LYN R. GUINTO Checked by:


    Senior High School Teacher II

    ARIEL C. DEL MUNDO


    Secondary School Principal I

    “Success is simple. Do what’s right, the right way, at the right time.”
    ----GOOD LUCK--

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