Republic of the Philippines

Department of Education
REGION II – CAGAYAN VALLEY
SCHOOLS DIVISION OF ISABELA
BACNOR NATIONAL HIGH SCHOOL
50
Name _______________________Section_____________ Date _____________
Points
FIRST PERIODICAL EXAMINATION
Bread and Pastry Production

Direction: Read carefully the question and choose the right answer.
1. Which of the ingredients is an example of physical leavening agent?
a. Air c. baking powder
b. Baking soda d.yeast
2. Which kind of flour contains more gluten and less starch?
a. APF c. bread flour
b. Cake flour d. soft-flour
3. Which type of mixing technique is done only in baking bread?
a. Blending c. folding
b. Creaming d. kneading
4. Which among the following cookies needs freezing before it is cut into desired shapes before
baking?
a. Cookie bar c. refrigerated cookie
b. Pressed cookie d. rolled cookie
5. Which among the choices is a personal cleanliness practice in baking?
a. Mbing the hair in the working area
b. Keeping fingernails long
c. Washing the hands after work
d. Wearing an apron during working hours
6. What is the first step to have better results in baking?
a. Keeping oneself clean
b. Keeping food and equipment clean
c. Keeping the utensils and work area clean
d. All of the above
7. What is the best step to have better results in baking?
a. Measure ingridients accurately c. Use modern equipment
b. Memorize the recipe well d. Use only imported ingridients
8. How many cups is equivalent to one gallon?
a. 3 b. 5 c. 10 d. 16
9. What is the proper way to measure flour accurately?
a. Level off with the use of the tines of a fork.
b. Shakes the measuring cup before levelling
c. Shovel the flour
d. Sift it before measuring
10. Which of the following flour mixture is thick enough to be rolled and kneaded?
a. Batter b. Cream c. Crust d. Dough
11. It is the French term means “put in place” that includes assembling all the necessary
ingridients, equipment, and tools and servinf pieces needed to prepare food.
a. Dust b. meringue c. Mise En Place d. Whip
12. Consists of beaten eggs sometimes mixed with a liquid, usually water and milk, which is
brushed onto the bread or pastry.
a. Egg wash b. Gluten c. Whip d. Yeast
13. A substance responsible for the elastic and sticky characteristics of a dough.
a. Coat b. Dust c. Gluten d. Syrup
14. To deflate the dough to expel carbon dioxide produced during the fermentation process to
give it a second chance to rise.
a. Knead b. line c. Punch Down d. Whip
15. A soft, thick mass or mixture of dry ingredients (e.g., flour or meal), and liquid (e.g., water)
that is kneaded, shaped, and baked into bread or pastry.
a. Batter b. Dust c. Dough d. Foam
16. Has 10-11% protein content and is made from a blend of hard and soft wheat flours, also
called the General Purpose Flour or family flour.
a. AFP b. Bread Flour c. Hard Flour d. Soft Flour
17. The following are the uses of flour, except:
a. Provide nutritive value c. adds flavour
b. Thickening agent d. stiffening agent in laundry
18. It is a sweet , soluble organic compound that belongs to the carbohydrate group of food.
a. Honey b. Milk c. Sugar d. Chocolate
19. It contains caramel, mineral matter and moisture. It also contains a small amount of
molasses.
a. Brown Sugar b. Confectioners c. Regular Granulated b. Refined Sugar
20. The following are effects of sugar in baking, EXCEPT:
a. Increases dough development c. acts as creaming agent
b. Use as thickening agent d. increases volume of the loaf
21. The basic ingredients for bread which include flour, yeast, salts, a little sugar, and
shortening.
a. Lean dough b. Batter c. Rich dough d. Dough
22. This kind of dough in making bread uses more sugar.
a. Lean dough b. Batter c. Rich dough d. Dough
23. This method of mixing dough combines all the ingredients together at one time.
a. Straight method c. Sponge and dough method
b. One-time method d. kneading
24. What is the characteristic of the crust of a well-made bread?
a. Burnt b. gummy c. thin d. thick
25. The following are characteristics of a well-made bread, EXCEPT:
a. Well-rounded top c. It has cracks and bulges
b. It has fine and even grain d. It has sweet and nutty odor
26. These are irregular and unevenly shaped cookies made simply by dropping it from a
teaspoon.
a. Cookie bar b. Drop Cookies c. Rolled Cookies d. Pressed cookies
27. These cookies are made with more butter which makes the finish product richer in taste
than other types of cookies.
a. Cookie bar b. Drop Cookies c. Rolled Cookies d. Pressed cookies
28. This type of cookie is cut into bars after baking.
a. Cookie bar b. Drop Cookies c. Rolled Cookies d. Pressed cookies
29. This mixing technique is often done with a wooden spoon, rotating it through a mixture as
long as necessary usually until the ingredients are combined.
a. Beating b. Creaming c. Stirring d. Whipping
30. This mixing technique is working with two ingredients very gently to retain air in the
mixture.
a. Creaming b. Folding c. Cut and fold d. Stirring
31. It is a process of beating eggs and cream to fill them with air and make them thick and fluffy.
a. Cut and fold b. Creaming c. Stirring d. Whipping
32. It is the process of separating coarse particles in the ingredients by passing through a sieve.
a. Folding b. Beating c. Sifting d. Whipping
33. A combination of two motions cutting vertically through the mixture and turning over and
over by gliding the spoon or rubber scraper across the bottom of the mixing bowl.
a. Cut and fold b. Creaming c. Stirring d. Whipping
34. In terms of color, what inside characteristics of muffin and quick breads?
a. Creamy white b. brown c. dark brown d. white
35. These are small flaky quick breads leavened with fast acting leaveners which make
preparation time.
a. Biscuits b. Cookies c. Muffin d. Doughnuts
36. It refers to the tender, moist and light inside characteristics of muffin and quick breads.
a. Color b. Grain c. Texture d. Flavor
37. It is added to the liquid ingredients and mixed with the dry ingredients to make soft dough.
a. Liquid fats b. Liquid shortening c.Solid fats d. Solid shortening
38. It refers to the outside characteristics of a biscuit that should be tender, moderately smooth
and free from excess oil.
a. Color b. Crust c. Size d. Shape
39. What do you call someone who prepare, bake and decorate bread, rolls, biscuits and other
baked products.
a. Baker b. Manager c. Designer d. Chef
40. It is rubbing one or two inggredients in a bowl with the help of a wooden spoon or electric
mixer to make a soft and fluffy mixture.
a. Creaming b. Cutting-in c. Beating d. Whipping
41-50. Identify the following pictures used in bread and pastry production.
41.

a. Baking Pan b. Baking Sheet c. Metal Panel d. Dough Cutter

42.
a. Laddle b. Spatula c. Rubber Scraper d. Egg Beater
43.

a. Baking Pan b. Baking Sheet c. Muffin Pan d. Egg Tray

44.

a. Dry-Measuring cup c. Dietetic Scale

b. Measuring spoons d. Liquid Measuring Cup
45.

a. Dry-Measuring cup c. Dietetic Scale

b. Measuring spoons d. Liquid Measuring Cup
46.

a. Laddle b. Spatula c. Rubber Scraper d. Egg Beater

47.

a. Baking Pan b. Baking Sheet c. Muffin Pan d. Egg Tray

48.

a. Grater c. Flour Sifter

b. Measuring spoons d. Liquid Measuring Cup
49.

a. Spatula b. Rubber Scraper c. Baking sheet d. Dough Cutter

50.

a. Mixing Bowl b. Soup Bowl c. Serving Bowl d. Dietetic Bowl

Prepared by:

JULIETA G. ASUNCION
Teacher III
Noted:
NIÑO C. GUILLERMO
Principal I
Republic of the Philippines
Department of Education
REGION II – CAGAYAN VALLEY
SCHOOLS DIVISION OF ISABELA
BACNOR NATIONAL HIGH SCHOOL
50
Name _______________________Section_____________ Date _____________
Points
2nd PERIODICAL EXAMINATION
Bread and Pastry Production

Direction: Read carefully the question and choose the right answer.
1. It is a delicate baked product which consist of crust and filling.
c. Dough c. Candies
d. Dessert d. Pastry
2. It is a pastry made of sweetened yeast dough with toppings such as fruit , nuts and cheese.
a. Cream Puffs c. French Pastries
b. Danish Pastry d. Puff Pastry
3. It is a light, flaky, rich pastry made by rolling dough with butter and folding it to form layers.
a. Cream Puffs c. French Pastries
b. Danish Pastry d. Puff Pastry
4. It is a type of light pastry that is filled with whipped cream or a sweetened cream filling and
often topped with chocolate.
a. Cream Puffs c. French Pastries
b. Danish Pastry d. Puff Pastry
5. It is a flaky raised dough. It is like a sweetened cross between a simple yeast-raised dough
and puff pastry.
a. Croissants c. Cream Puffs
b. French Pastries d. Pie and Tart
6. These are pastries that consist of two components: the first, relatively thin pastry (pie)
dough, when baked forms a crust that holds the filling.
a. Croissants c. Cream Puffs
b. French Pastries d. Pie and Tart
7. It is a rich pastry that filled with custard or fruit.
a. Croissants c. Cream Puffs
b. French Pastries d. Pie and Tart
8. It is an important ingredient in pastry because it provides the moisture needed to develop
gluten.
a. Lard b. Oil c. Water d. Vinegar
9. It is a type of flour used in baking pastries.
a. All-purpose flour c. Bread flour
b. Cake flour d. Self-rising flour
10. What do you call fats frequently used to make pastry?
a. Margarine c. Lard and Vegetable shortening
b. Cream d. Yogurt
11. It contributes to the flavour of pastry and has no influence on flakiness and tenderness.
a. Flour b. Salt d. Sugar d. Soda
12. It is a mixing technique to flatten dough out into a sheet in preparation to shaping to various
forms.
a. Beating b. Creaming c. Laminating d. Whisking
13. It is a mixing technique applied in introducing air into the mixture through mechanical
agitation as in beating eggs.
a. Beating b. Creaming c. Rolling d. Whisking
14. It is working with dough using the heel of hands, accompanied by pressing, stretching and
folding in order to develop its gluten.
a. Creaming b. Kneading c. Laminating d. Stirring
15. in this mixing technique, fat and sugar are beaten together until light and airy texture.
a. Creaming b. Kneading c. Laminating d. Stirring
16. It is a mixing technique applied in cutting fat into smaller pieces using two knives or pastry
blender to distribute fat in flour until it resembles into coarse meal.
a. Beating b. Cut in c. Kneading d. Whisking
17. It is also known as the whipping method and is usually used for meringue, and for chiffon
products.
a. Beating b. Cut in c. Kneading d. Whisking
18. It is mixing all ingredients together usually with a spoon in a circular motion.
a. Creaming b. Kneading c. Laminating d. Stirring
19. It is a mixing technique wherein fat is repeatedly folded into the dough.
a. Creaming b. Kneading c. Laminating d. Stirring
20. It is a measuring tool used for measuring small quantities of ingredients like vanilla extract,
baking powder, baking soda, salt and other minor ingredients.
a. Dry Measuring Cups c. Measuring Spoons
b. Measuring Cups d. Weighing Scale
21. It is used to monitor the baking time, and rising of yeast.
a. Candy Thermometer c. Oven Thermometer
b. Weighing Scale d. Timer
22. It is used for measuring liquids.
a. Dry Measuring Cups c. Measuring Spoons
b. Graduated Measuring Cups d. Weighing Scale
23. It is used to measure large quantities of ingredients.
a. Candy Thermometer c. Oven Thermometer
b. Weighing Scale d. Timer
24. Most oven temperatures vary from top to bottom and side to side. To ensure proper
temperatures, what should you do to an oven temperature?
a. Place it next to food c. Place it in the corner of the table
b. Keep it in its box d. never use it
25. It is used to measure temperature of boiled sugar especially pulled sugar.
a. Candy Thermometer c. Oven Thermometer
b. Weighing Scale d. Timer
26. It is one of the rules of garnishing pastry products wherein garnishes should appear natural,
fresh and dainty.
a. Marketability b. Simplicity c. Accuracy d. Expensiveness
27. What is the major rule in garnishing pastry product in terms of color?
a. Colors should be contrasting c. Colors should be monochromatic
b. Colors should be radiant d. colors should be harmonized
28. Why highly seasoned pastry products is being discouraged?
a. They are expensive c. They are not good in taste
b. They are not attractive d. They are overdone
29. Which basic ingredient in baking helps attain tenderness by preventing cohesion of gluten
strands?
a. leavening b. liquid c. shortening d. sugar
30. Which method of portioning is done with the use of a food scale?
a. Counting b. cutting c. Measuring d. Weighing
31. Which refers to a method of dividing cake into uniform pieces before serving?
a. Counting b. cutting c. Measuring d. Weighing
32. It refers to dry heat cooking which usually takes place in oven.
a. Baking b. Broiling c. Grilling d. Stewing
33. This is a type of cake contains a high percentage of fat or shortening.
a. Batter type cake c. Foam type cake
b. Chiffon d. Unshortened cake
34. Which contains less than 5% fats?
a. Batter type cake c. Foam type cake
b. Chiffon d. Unshortened cake
35. What coating is applied to food to make the food shiny or glossy?
a. Custard b. Ganache c. Glaze d. Syrup
36. Which is a kind of icing that is made out of butter and/or shortening blended with
confectioner’s sugar or sugar syrup?
a. Custard b. Ganache c. Glaze d. Syrup
37. In presenting and plating cakes, what can bring your deserts to life?
a. Be creative in color c. Compose your plate
b. Combine textures d. Let it be dramatic
38. It adds excitement to the visual appeal of cake.
a. Be creative in color c. Compose your plate
b. Combine textures d. Let it be dramatic
39. In plating your cake design and in serving size, what should be the first consideration to
avoid confusion in seeing different presentation on each plate?
a. Creativity b. Compatibility c. Consistency d. Palatability
40. What should be the temperature of plate in plating cold desserts, whereas room
temperature will do just fine for most cakes or pies?
a. Full-chilled plate c. Slightly chilled plate
b. Warm Plate d. hot plate
41. It is a factor that can affect the appearance of your decorated cake that has something to do
with the climate.
a. Humidity b. Setting c. Ventilation d. Weather
42. It can melt icing and cause decorations to droop.
a. Heat b. Humidity c. Ventilation d. lighting
43. It is a factor that may alter icing colors.
a. Heat b. Humidity c. Ventilation d. lighting
44. It is a leavening agent that releases gasses produced by chemical reaction.
a. Artificial leavener c. Chemical Leavener
b. Combined Leavener d. Vegetable Leavener
45. It is a cake mixing method involving cutting and folding.
a. Butter Cream Method c. Boiling Method
b. Chiffon Method d. Foaming
46. It is an icing made of butter and or shortening, blended with confectioner’s sugar or sugar
syrup.
a. Butter cream b. Custard c. ganache d. syrup
47. Which is a rich cream made of chocolate and heavy cream?
a. Butter cream b. Custard c. ganache d. syrup
48. Which is an edible mixture used to fill pastries, sandwiches or cakes?
a. butter cream b. custard c. filling d. ganache
49. It is a type of icing made of boiled sugar syrup that is agitated to crystalize it into a mass of
extremely small white crystals.
a. butter cream b. custard c. filling d. fondant
50. What sweet product is typically used in making fondant?
a. Gummy bears b. Jelly beans c. Chocolates d. Marshmallows

Prepared by:

JULIETA G. ASUNCION
Teacher III
Noted:
NIÑO C. GUILLERMO
Principal I