MARIVELES NATIONAL SENIOR HIGH SCHOOL - SITIO MABUHAY

Final Examination in Bread and Pastry Production

(11-HE 1)
S.Y. 2022-2023
Name: ______________________________________________ Score: ____________

Read each question carefully. Choose the correct answer.

______1. The quality of bread is affected by the types of ingredients used, why it is important to measure the ingredients accurately?
A. To prevent spoilage.
B. To get standard product output and efficient use of material.
C. To produce delicious bread.
D. All of the above
______2. Two (2) tablespoon is equivalent to how many teaspoons?
A. 6 tsp. C. 10 tsp.
B. 2 tsp. D. 4 tsp.
______3. What important ingredient in pastries provides the moisture needed to develop gluten?
A. Edible tallow C. Salt
B. Flour D. Water
______4. What basic ingredient in baking improves aroma, flavor and nutrition in baked products?
A. Baking powder C. Shortening
B. Flour D. Sugar
______5. Which refers to personal cleanliness practice in baking?
A. Combing hair in the working area C. Washing the hands after work
B. Keeping fingernails long D. Wearing an apron during working hours
______6. What is the first step to have best results in baking?
A. Memorized the recipe very well C. Measure ingredients accurately
B. Use modern equipment D. Use only imported ingredients
______7. What is the proper way to measure flour accurately?
A. Level off with the use of spatula C. Shovel the flour
B. Shakes the measuring cup before leveling D. Sift before measuring
______8. It is the simplest method in mixing the ingredients together with a utensil, usually a spoon, using circular method.
A. Beating C. Creaming
B. Stirring D. Folding
______9. What is the outer part of a loaf bread or pastry?
A. Filling C. Toppings
B. Muffins D. Crust
______10. What do you call the process of putting products into a container for easy distribution.
A. Labeling C. Storing
B. Packaging D. Wrapping
______11. They are sweet, made from a combination of liquid batters, and with high fat and sugar contents.
A. Cake C. Bakery products
B. Pastry D. Icing
______12. It performs vital role in baking making ingredients rehydrated, it is the cheapest liquid used in baking.
A. Soda C. Milk
B. Fruit juice D. Water
______13. A transparent cup calibrated to indicate the amount of liquid.
A. Measuring spoon C. Weighing scale
B. Liquid measuring cup D. Rotary egg beater
______14. Semi-liquid mixture of one or more flours combined with liquids such as water, milk or eggs.
A. Butter C. Icing
B. Meringue D. Batter
______15. Used to measure small amount of ingredients.
A. Measuring spoon C. Weighing scale
B. Liquid measuring cup D. Rotary egg beater
______16. A tool used for mixing and scraping mixture on the side of a bowl.
A. Spatula C. Rubber scraper
B. Wooden spoon D. Rolling pin
______17. Heating the oven prior to baking to achieve the required heat.
A. Baking C. Cooking
B. Pre-heat D. Beating
______18. Equipment used for baking, heating, or drying foods.
A. Oven C. Freezer
B. Refrigerator D. Microwave
______19. A motor powered device used to stir and blend mixture used in baking.
A. Rotary egg beater C. Rolling pin
B. Electric mixer D. Weighing scale
______20. Solid elongated wood with handles at both ends that is used to flatten dough or pastry.
A. Rolling pin C. Wooden spoon
B. Spatula D. Electric mixer
______21. It refers to dry heat cooking which usually takes place in oven.
. A. Broiling C. Stewing
B. Grilling D. Baking
______22. It refers to fine white flour made from soft wheat which contains 7-9% protein.
. A. All-purpose flour C. Cake flour
B. Bread flour D. Pastry flour
______23. A combination of two motions cutting vertically through the mixture and turning over and over by gliding the spoon
or rubber scrapper across the bottom of the mixing bowl at each turn.
A. Whipping C. Cut and Fold
B. Beating D. Stirring
______24. It is done to incorporate air in a mixture by mechanical agitation, it could be done with the aid of special gadgets like wire
whisk, egg beaters or electric food mixers or with a fork.
A. Whipping C. Cut and Fold
B. Beating D. Stirring
______25. What sweet soluble organic compound belongs to the carbohydrate group of foods?
. A. Sugar C. Milk
B. Flour D. Shortening
______26. A method that makes use of a food scale to create portions based on weight.
A. Counting C. Weighing
B. Cutting D. Measuring
______27. A method of dividing food into uniform pieces before it is places on the serving line
A. Weighing C. Measuring
B. Counting D. Cutting
______28. Gases that cause the batter to rise.
A. Butter C. Eggs
B. Sugar D. Leavening agent
______29. Which edible mixture is used to fill pastries, sandwiches, or cakes?
A. Icing C. Meringue
B. Filling D. Batter
______30. What kind of sugar is primarily used in preparing icing?
A. Brown sugar C. Refined sugar
B. Molasses D. Confectioner sugar

31-40. WRITE TRUE OR FALSE

________31. It is NOT important to measure ingredients to get standard products.

________32. Liquid measuring cup is used to measure liquids.

________33. Fill the measuring cup with shortening and press down until it is full.

________34. It is NOT really important to preheat the oven before baking.

________35. Shortening prevents the cohesion of gluten.

________ 36. Wear jewelries and accessories before starting to work.

________ 37. Use the appropriate work outfit when baking.

________ 38. Dispose of garbage properly every other day so as not to invite rodents and insects.

________ 39. Avoid sneezing ang coughing when handling food.

________ 40. Storing bakery products is one of the most important activities after preparation it must be kept properly
To avoid spoilage.

41-50. IDENTIFICATION
___________41. Is a flat tool used to scrape any mixture and collect every bit of the mixture out of a bowl.

_____________42. Used to apply and spread icing, frosting and butter cream.

_____________43. Deep hallow dish used for mixing baking ingredients.

_____________44. Devised used in measuring ingredients.

_____________45. Tool used to separate coarse particles of sugar and flour.

_____________46. Kitchen tool used for stirring, whisking, and beating.

_____________47. Layered tool made of wires with short legs used for cooling baked products.

_____________48. Devise made of metal with holes surrounded by sharp edges.

_____________49. Transparent cup with lines, called marker lines, to indicate the volume of liquid.

_____________50. Container used in baking cakes.