DEPARTMENT OF EDUCATION

REGION 1
PANGASINAN DIVISION II
Binalonan
EASTERN PANGASINAN AGRICULTURAL COLLEGE
FIRST QUARTERLY ASSESSMENT
S.Y. 2019-2020
BREAD AND PASTRY PRODUCTION NCII

Name: ____________________________ Grade and Strand: _______________ Date: ___________ Score:__________

Directions: Read the statements or questions carefully and then shade the letter of the correct answer from the choices
given before each number.

1. What are you going to use when measuring water for a recipe?
A. Measuring Spoons B. Measuring cups C. Dietetic Scale D. Digital Scale
2. How are you going to measure flour with the use of measuring cups?
A. Fill the cup and level it with spatula C. Fill the cup and press it down
B. Scoop the flour with the cup D. Fill the cup and tap it 10 times
3. It is a finely ground meal obtained by grinding and milling cereal grain of other root crops.
A. Flour B. Starch C. Sugar D. Tartar
4. Which of the following ingredients is usually used in dough that gives better taste and flavor?
A. Butter B. Compound lard C. Edible tallow D. Vege. oil
5. What is the basic ingredient in baking that improves aroma, flavor, and nutrition in baked
products?
A. Baking powder B. Flour C. Shortening D. Sugar
6. This method combines all the ingredients together at one time to make the dough.
A. Creaming short method C. Sponge dough method
B. Straight dough method D. Long dough method
7. This method mixes part of liquid, flour and all of the yeast to make a soft mixture which is set
aside to rise until bubbly.
A. Sponge dough method C. Creaming method
B. Folding method D. Straight dough method
8. What is the first step to have better results in baking?
A. Keeping oneself clean
B. Keeping the food and equipment clean
C. Keeping the utensils and work area clean
D. Keeping the working area clean all the time
9. To have better results in baking, what will you do?
A. Measure ingredients accurately. C. Memorize the recipe very well.
B. Use modern equipment. D. Use only imported ingredients.
10. Which type of mixing technique is done only in bread making?
A. Blending B. Creaming C. Folding D. Kneading
11. It is a flat aluminum sheet used for baking cookies.
A. Baking sheet B. Baking pan C. Muffin pan D. Jelly pan
12. You’re going to make cinnamon rolls for snacks. Which pan are you going to use?
A. Cookie pan B. Muffin pan C. Cake pan D. Roll pan
13. While in the middle of your weighing process, the battery of your digital weighing scale run out. What
will you do?
A. Go out and buy C. Use measuring cups
B. Look for alternatives D. Use dietetic weighing scale
14. You will be making meringue, but you forgot to buy cream of tartar and it is one hour drive to the
grocery, what will you do?
A. Look for a substitute in the internet C. Continue without cream of tartar
B. Reschedule your baking D. You go for a drive
15. What do you call the substance that make the dough rise?
A. Sugar B. Salt C. Yeast D. Milk
16. It is a substance that can deactivate the yeast.
A. Egg B. Salt C. Milk D. Sugar
17. The standard time in pre-heating the oven is 20 minutes. Your dough is ready for baking. If after 20
minutes it didn’t reach the desired temperature, what will you do?
A. Put the dough inside the oven even if it didn’t reach the desired temperature
B. Wait for the oven to reach the desired temperature
C. Turn the oven into its full flame
D. Use another oven instead.
18. It refers to the process of putting your product into containers for easy distribution.
A. Labeling B. Packaging C. Storing D. Wrapping
19. How many minutes are you going to knead a dough?
A. 5 minutes B. 10 minutes C. 15 minutes D. 20 minutes
20. You have a yeast that has been stored for several months and you want to know if it is still working,
what are you going to do?
A. I will just mix the yeast in my mixture, if the dough rise then the yeast is still working
B. I will mix it with warm water with sugar, if it bubbled then it’s still working
C. I will not use it because it has been stored for several months
D. I will buy new one instead
21. What facts can you show in order to prove that a dough is ready for baking?
A. the dough is fluffy C. the dough is soft
B. it double in size D. it is full of air
22. How would you classify a good flour from bad one?
A. Color B. Price C. Smell D. Texture
23. What can you form if you mixed water and flour?
A. Dough B. Gluten C. Bread D. Pan cake
24. What would be the result of your dough if instead of All Purpose Flour you substitute it with grade
number 3 flour?
A. Softer B. Heavier C. Tasty D. Airy
25. In the process of bread making, what can you produce while kneading the dough when it will become
elastic?
A. Dough B. Gluten C. Bread D. Rubber
26. In plating starch dishes, what should you consider first?
A. Plate B. Amount C. Spacing D. Color
27. If the bread becomes flat after baking, what could go wrong?
A. Over proof B. Under Proof C. Over Baked D. Under Baked
28. It has 10 – 11 % protein content and is made from a blend of hard and soft wheat flours.
A. Bread flour B. All Purpose Flour C. Cake Flour D. Buttered flour
29. It offers good packaging protection, good stacking characteristics and strength.
A. Wood B. Paper C. Plastic D. Metal
30. Enclosing the food in a material for physical, chemical, biological protection and tampering
resistance.
A. Packaging B. Processing C. Storing D. Stacking
31. Method in which raw or processed food is cooled to a temperature between (0°C - 5°C).
A. Heating B. Chilling C. Freezing D. Drying
32. The process of preventing perishable food on a large scale at low temperature or above the
freezing point.
A. Heating b. Chilling c. Freezing d. Drying
33. Used to packaged bakery products like box, plastic and container.
A. Wrapping B. Packaging C. Chilling D. Boxing
For numbers 34 – 50. Read and analize each statement carefully. Write your answer in the space provided.

34 – 35. You have electric oven and a deck oven for production. Normally, you are using electric oven in
baking your bakery products at 180 degrees. What if you are required to use the deck oven, what
temperature are you going to use? Why?

36 – 37. Marvin is a baker in ABC Patisserie. One day, he makes his special bread and follow the
procedure and recipe carefully. While in the process of proofing, which will only took maximum of
1 hour, it took 1 and ½ hour for the dough to proof. Why do you think it took much time for the
dough to rise? Explain.
38 – 39. Given the following bread recipe below, basing it on the standard recipe, which ingredient has
the wrong quantity? Why?

Bread Recipe:
1 kl – Bread Flour
500 ml – Water
2 pcs. – Eggs Medium
120 g – Milk Powder
30 g – Salt
150 g - sugar
15 g – Yeast
60 g – Unsalted Butter

40 – 42. Arrange the following procedures in baking. Use “A” for the first step, “B” for second and so on.
Write your answer beside the number.
_____ 1. Pre-heat the oven
_____ 2. Follow the specified baking time and temperature
_____ 3. Make use of the type of pan specified in the recipe
_____ 4. Observe correct hand mixing techniques
_____ 5. Study and follow the recipe correctly
_____ 6. Measure ingredients accurately

43 – 44. As a future restaurateur, how are you going to maintain product freshness, appearances and
eating qualities?

45 – 47. You have been asked to bake a bread. You have measured everything and did the right
procedure. After kneading the dough, you let it rest for one hour but it didn’t rise as expected.
What could have cause the problem in the dough?

48 – 50. Baking is a perfect science because you need to weigh and formulate everything. One of the
parts of baking is the formulation of recipes. Below, write an original recipe of your own bread.

Prepared by:
JONATHAN E. ESQUEJO
SHS Teacher II

Checked by:
SALVADOR H. DELA MASA Ph.D
SHS Assistant Principal II