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    BREAD AND PASTRY PRODUCTION NC II

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    skbantey21

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    © All Rights Reserved
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    BREAD AND PASTRY PRODUCTION NC II

    Uploaded by

    skbantey21
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    © © All Rights Reserved

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    DOCX, PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
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    Download as docx, pdf, or txt
    0 views7 pages

    BREAD AND PASTRY PRODUCTION NC II

    Uploaded by

    skbantey21

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 7

    BREAD AND PASTRY PRODUCTION NC II

    I. Multiple Choice
    Direction: Encircle the letter of the correct answer.
    1. It is used to cut fat or shortening in preparation of pies, biscuits and
    doughnuts.
    a. Pastry wheel c. pastry brush
    b. Pastry blender d. spatula
    2. It is used in greasing pans or surface of pastries and breads.
    a. Wire whisk c. rubber scrapper
    b. Pastry wheel d. pastry brush
    3. It is used in measuring small quantities of ingredients.
    a. Measuring cup c. mixing bowl
    b. Measuring spoon d. strainer
    4. It refers to as workhorses of bakery and pastry shops.
    a. Oven c. mixing bowl
    b. Electric mixer d. spatula
    5. It is used to cut dough.
    a. Pastry blender c. pastry wheel
    b. Pastry brush d. spatula
    6. It is used in different baking procedure for beating, stirring and
    blending.
    a. Electric mixer c. strainer
    b. Wire whisk d. pastry blender
    7. It is used to beat or whip egg whites or cream.
    a. Spatula c. wire whisk
    b. Rubber scrapper d. pastry blender
    8. It is used for icing of frosting cakes.
    a. Pastry brush c. pastry blender
    b. Spatula d. rubber scrapper
    9. It is used to strain or sift dry ingredients.
    a. Wire whisk c. pastry blender
    b. Measuring cup d. strainer
    10. It is used for mixing ingredients.
    a. Measuring cup c. mixing bowl
    b. Rubber scrapper d. spatula

    9. A single-celled plant capable of


    converting sugar to alcohol
    and carbon dioxide in a
    process known as
    Fermentation.
    i) Flavoring agents
    10. It is used in almost all
    bakery goods from breads,
    pastries, cookies and cakes.
    j) Water
    III. Enumeration:
    Direction: Enumerate 5 Techniques in baking pastry product.

    Answer Key
    I.
    1. B
    2. D
    3. D
    4. A
    5. C
    6. A
    7. C
    8. B
    9. D
    10. C
    II.
    1. D
    2. G
    3. A
    4. I
    5. B
    6. E
    7. J
    8. H
    9. C
    10. F
    III.
    1. Beating
    2. Creaming
    3. Cutting in
    4. Cut and fold
    5. Folding
    Kneading
    Stirring
    Sifting
    Whipping
    IV.
    1. We need to sift all the
    dry ingredients to
    separate coarse particles
    and to add air to the
    ingredients.
    2. Kneading stretches the
    dough and develops the
    gluten, the springy
    stuff that gives bread its
    texture. It also helps to
    uniformly distribute
    the gasses that are the
    byproduct of the yeast
    metabolism.
    3. We need to pre-heat
    the oven to kill the
    bacteria inside and to
    reach
    the exact temperature
    required for the recipe.
    4. We need to fold
    mixture in order to gently
    combine a heavy mixture
    with a delicate
    substance. It is important
    to fold a mixture to avoid
    loss of air.

    Answer Key

    I.

    1. B

    2. D

    3. D

    4. A

    5. C

    6. A

    7. C

    8. B

    9. D

    10. C

    II.

    1. D

    2. G

    3. A

    4. I

    5. B

    6. E
    7. J

    8. H

    9. C

    10. F

    III.

    1. Beating

    2. Creaming

    3. Cutting in

    4. Cut and fold

    5. Folding

    Kneading

    Stirring

    Sifting

    Whipping

    IV.

    1. We need to sift all the dry ingredients to separate coarse particles

    and to add air to the ingredients.

    2. Kneading stretches the dough and develops the gluten, the springy

    stuff that gives bread its texture. It also helps to uniformly distribute

    the gasses that are the byproduct of the yeast metabolism.

    3. We need to pre-heat the oven to kill the bacteria inside and to reach

    the exact temperature required for the recipe.

    4. We need to fold mixture in order to gently combine a heavy mixture

    with a delicate substance. It is important to fold a mixture to avoid

    loss of air.

    5. We can check if the yeast is active by adding it to a warm water. If the mixture bubbles and develops a
    yeasty aroma, the yeast is still good

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