Multiple Choice: Read the questions carefully. Use your answer sheet/question paper for your answer.

1. It is a mixture of flour with liquid such as water, milk, or eggs used to prepare various foods.
a. Acid b. Batter c. Dough d. Syrup
2. What do you call in 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. Dough b. Egg Wash c. Meringue d. Yeast
3. We sprinkle the surface with flour to avoid mixture to stick to it. What do you call in this step in baking process?
a. Foaming b. Kneading c. Dusting d. Blending
4. Almiro is brushing the pan with shortening. What step/process in baking is he doing?
a. Coating b. Greasing c. Mixing d. Whipping
5. What is the process of pressing, stretching and folding the dough until gluten is developed?
a. Folding b. Mixing c. Foaming d. Kneading
6. What is the mixture used as a dessert or a topping made of beaten egg whites and sugar until smooth, light and fluffy, usually added with
cream of tartar to make it stable?
a. Syrup b. Meringue c. Acid d. Batter
7. What is the meaning of the French term “Mis En Place”,that includes assembling all the necessary ingredients, equipment, and tools and
serving pieces needed to prepare food?
a. Store in place c. Put in place
b. Back in place d. Out of place
8. What is the way to remove sticky ingredients from the side of the mixing bowl?
a. Grate b. Grease c. Whip d. Scrape
9. What do you call the microorganisms that produce carbon dioxide gas when it mixes with carbohydrates, causing the dough to rise?
a. Butter b. Sugar c. Yeast d. Salt
10. Which among the choices is a personal cleanliness practice in baking?
a. Combing the hair in the working area c. Washing the hands after work
b. Keeping fingernails long d. Wearing an apron during work hours
11. What is the best step to have better results in baking?
a. Measure ingredients accurately c. Use modern equipment
b. Memorize the recipe very well d. Use only imported ingredients
12. How many cups is equivalent to one gallon?
a. 3 b. 5 c. 10 d. 16
13. Which of the following flour mixture is thick enough to be rolled and kneaded?
a. Batter b. Cream c. Crust d. Dough
14. It refers to the process of putting your product into containers for easy distribution.
a. Labeling b. Packaging c. Storing d. Wrapping
15. What is the equivalent of 1 tablespoon in teaspoon?
a. 2 tsp b. 3 tsp c. 4 tsp d. 5 tsp
16. What type of flour is high in gluten, with 12-14% protein content, and has the strongest gluten strength?
a. Hard flour c. All-purpose flour
b. Bread flour d. Cake flour
17. All of the following are the uses of flour except:
a. Provides structure, texture and color to baked products
b. Provides nutritive value to baked products
c. Used as stiffening agent in laundry
d. Used as a shortening agent
18. What dry ingredient is a sweet, soluble organic compound that belongs to the carbohydrate group of food?
a. Salt b. Sugar c. Flour d. Yeast
19. What type of sugar contains caramel, mineral matter and moisture; it also contains a small amount of molasses and it comes in three
colors?
a. Granulated sugar c. Powdered sugar
b. White sugar d. Brown sugar
20. What example of shortening is made of fatty milk proteins, it contains 80-85% fat, 10-15% water, and 5% milk solids?
a. Oil b. Butter c. Margarine d. Lard
21. Which of the following is not a use of shortening in baking?
a. Makes bread products tender and improves the flavor
b. Improves aroma, color and texture of baked products
c. Assist in gas retention giving better volume and crust
d. Used as thickening agent
22. What leavening agent is otherwise known as Sodium Bicarbonate?
a. Baking soda c. Cream of tartar
b. Baking powder d. Instant yeast
23. What is the cheapest liquid used in baking?
a. Milk b. Water c. Egg d. Oil
24. I. Study and follow the recipe accurately
II. Measure ingredients accurately
III. Observe correct hand and mixing techniques
IV. Pre-heat the oven
V. Follow the specified baking time and temperature stated in the recipe
VI. Make use of the type of pan specified in the recipe

Following the correct procedures in baking, arrange the given steps according to efficiency and effectiveness of using tools and utensils.
a. I, IV, II, III, VI, V
b. I, II, IV, III, V, VI
c. !, II, III, IV, V, VI
d. !, II, III, IV, VI, V
25. What measuring utensils is used to measure milk or water?
a. Dry-Measuring Cup c. Measuring Spoons
b. Liquid-Measuring Cup d. Dietetic Scale
26. What utensil is used to mix ingredients for baking?
a. Grater b. Mixing bowl c. Electric mixer d. Flour sifter
27. What is the equipment used for baking, heating, or drying foods?
a. Oven c. Dietetic Scale
b. Electric Mixer d. Two-burner Stove
28. Which of the following is not a characteristic of a well-made bread?
a. It is large for its weight, well-rounded top, and free from cracks and bulges
b. It does not crumble easily
c. It has a fine and even grain, elongated cells, and thin cell wall making the crumb smooth, soft, elastic and creamy white with a silken
sheen
d. It has a sweet and sour odor
29. What type of cookies are irregular and unevenly shaped cookies?
a. Rolled cookies c. Cookie bar
b. Drop cookies d. Bagged cookies
30. What kind of mixing technique is working with two ingredients very gently to retain air in the mixture?
a. Creaming b. Beating c. Folding d. Stirring
31. Which of the following is not an outside characteristic of a muffin and quick breads?
a. Shape: Uniform; well-rounded top; free from peaks; no cracks
b. Size: Uniform; large in proportion to weight
c. Crust: Tender; pebbled or slightly rough; shiny
d. Color: Creamy white or slightly yellow; free from streaks
32. Which of the following is not an inside characteristic of a biscuit?
a. Color: Creamy white; free from yellow or brown spots
b. Texture: Tender; slightly moist; light
c. Flavor: Pleasing; well-blended with no bitterness
d. Crust: Tender; moderately smooth; free from excess flour
33. What is the equivalent degree Celsius of 375 degree Fahrenheit?
a. 180 degree Celsius c. 200 degree Celsius
b. 190 degree Celsius d. 210 degree Celsius
34. Which of the following is clear and transparent, product is placed inside this to protect from outside contamination and to slow the staling
process?
a. Trays b. Cellophane c. Boxes d. Vase
35. Which of the following storing techniques is not appropriate?
a. Use wrapper to draw, fold and cover a bakery product
b. Use packaging material to pack bakery products
c. Put the food in freezer to make or keep it cold
d. Put perishable food on a large scale at a low temperature or above the freezing point
36. What is the process of enclosing the food in a material for physical, chemical, biological protection and tampering resistance; it provides
nutrition information on the food being consumed?
a. Food packaging c. Food preparation
b. Food storage d. None of these
37. Which of the following statement is false?
a. Correct packaging prevents any wastage which may occur during transportation and distribution
b. Packaging provide a barrier against dirt and other contaminants thus keeping the product clean
c. Packages should be securely closed to prevent leakage
d. Packing discourages the consumers to purchase the food
38. What type of packaging material is a wooden shipping containers used for a wide range of solid and liquid foods including fruits,
vegetables, tea and beer?
a. Wood b. Paper c. Glass d. Plastic
39. What type of packaging material is absorptive and is fairly easily torn?
a. Wood b. Paper c. Glass d. Plastic
40. Which of the following is a property of a glass as a packaging material?
a. It reacts with food
b. It protects the food from crushing and brushing
c. It is accepts moisture, gases, odors and microorganisms
d. It is re-usable, re-sealable but not recyclable
41. What are the steps in preparation of glass containers?
a. Cooling, sterilization, washing, rinsing, inspection, sealing and capping
b. Rinsing, sterilization, cooling, sealing and capping, inspection, washing
c. Inspection, washing, rinsing, sterilization, sealing and capping, cooling
d. Washing, rinsing, inspection, sterilization, cooling, sealing and capping
42. Which of the following properties of plastic packaging is incorrect?
a. Its cost is relatively low c. It adds little weight to the product
b. It has heat wet and dry strength d. It is hard to handle
43. What method of food packaging is one of the oldest and most common method used in homes?
a. Home canned foods c. Foil packaging
b. Canned foods d. Paper bag
44. What method of food packaging is one of the innovative methods of commercial food packaging?
a. Home canned foods c. Foil packaging
b. Canned foods d. Paper bag
45. Which of the following must not appear on a label?
a. Name under which the product is sold c. Date of minimum durability
b. List of ingredients d. Factory price
46. It refers to the process of putting your product into containers for easy distribution?
a. Labeling b. Packaging c. Storing d. Wrapping
47. Which of the following pastries refer to small, flat, and sweet cakes?
a. Biscuits b. Cookies c. Muffins d. Pies
48. What method of mixing dough combines all the ingredients together at one time to make the dough, the dough is kneaded and set aside
to rise?
a. Straight method b. Sponge method c. Dough method d. Lean method
49. What mixing technique is done to incorporate air in a mixture by mechanical agitation, it could be done with the aid of special gadgets like
wire whips, egg beaters or electric food mixers or with a fork?
a. Stirring
b. Beating
c. Folding
d. Whipping
50. Which of the statements is false in making biscuits?
a. Solid fats are cut into the flour with a fork, a pair of knives or a pastry blender until it coats the flour and is fairly crumbly and mealy
b. Liquid is added to make a soft dough and then the mixture is rapidly but lightly kneaded to evenly distribute the mixture and
sufficiently develop the gluten for flaky product
c. Liquid shortening or oil is added to the liquid ingredients and mixed with the dry ingredients to make soft dough. It is kneaded
rapidly but lightly and treated like the solid fat dough
d. Aside from the basic ingredients for bread, rich dough has butter, nuts, fruits, eggs, and condiments. Milk is often used, too. Rich
dough also uses more sugar. This dough is used in making rolls, coffee cakes, and the sweet bread varieties