NAME _________________________________________________ SCORE _______________________

GRADE and SECTION ____________________________________ DATE ________________________

FIRST PRELIMINARY EXAMINATION IN T.L.E. 8

BREAD AND PASTRY PRODUCTION

INSTRUCTIONS: READ AND UNDERSTAND THE STATEMENTS BELOW.CHOOSE THE LETTER FROM THE GIVEN
OPTIONS.WRITE THE CAPITAL LETTER OF THE CORRECT ANSWER ON THE ANSWER SHEET.NO ERASURE.

_____1. It means “small cake” or a small, flat baked product.

A. chiffon cake B. cookies C. pies D. pastries
_____2. Made out of fatty milk protein. It can be salted or unsalted.
A. margarine B. lard C. butter D. shortening
_____3. Group of solid fats, usually white and tasteless, and especially formulated for baking.
A. lard B. butter C. shortening D. emulsifiers
_____4. It slows down yeast fermentation and strengthens gluten structure making it more stretchable.
A. sugar B. salt C. cheese D. egg
_____5. The descriptions of the external part of the product like the height of the baked good, the crust.
A. taste B. mouthful C. texture D. appearance
_____6. An experienced, educated baker who is in charge of the daily operations of a bakeshop, manage
bakers, monitor quality of products, take care of inventory and do product development.
A. bakery chef B. pastry chef C. bread baker D. head baker
_____7. The descriptions for sweetness, sourness, saltiness, bitterness, or combination (bitter-sweet).
A. taste B. odor C. mouthfeel D. flavor
_____8. The fourth step in bread making.
A. pan-proofing B. baking C. fermentation D.punching
_____9. This dough has higher proportion of fat, sugar, and sometimes eggs.
A. mealy dough B. lean dough C. flaky dough D. rich dough
_____10. It is important in the formation and stabilization of gluten thus it is best used for breads.
A. baking soda B. yeast C. baking powder D. shortening
_____11. This is made from various hydrogenated vegetable or animal fats, with flavorings emulsifiers,
coloring agents and other ingredients.
A. shortening B. lard C. margarine D. butter
_____12. Sugar ground to a fine powder mixed with a small amount of starch, also called icing sugar.
A. brown sugar B. confectioner C. granulated D. refined sugar
_____13. This is responsible for the production and incorporation of gases during the baking process and
makes baked products rise.
A. shortening B. flour C. fat D. leavening agent
_____14. This ingredient is important for hydrating protein, starch and leavening agents.
A. sugar B. liquid C. flour D. shortening
_____15. It helps to tenderize the product and soften the structure, add moistness and richness, increase
keeping quality, add flavor, and assist in leavening when used as creaming agents.
A. fat B. flour C. milk and creams D. powdered sugar
_____16. It comes from wheat grains, contains the whole part of the grain including the bran,
the endosperm , and the germ or the embryo.
A. all purpose flour B. cake flour C. bread flour D. whole wheat flour
_____17. Sodium bicarbonate, a fine white powder that has a slightly salty and alkaline taste.
A. baking soda B. yeast C. baking powder D. shortening
_____18. In this stage, the starches absorb moisture, expand and become firmer. This process generally starts at about 60⁰C
(140⁰F).
A. gelatinization of starches C. evaporation of some of the water
B. melting of fats D. coagulation of proteins
_____19. Which is not a basic principle in baking?
A. measure accurately C. clean as you go
B. use the exact ingredients as specified D. follow correct mixing methods
_____20. This is used for baking loaf bread.
A. loaf pan B. muffin pan C. tart molder D. round pan
_____21. Individual pies formed by folding the crust in half over a filling
A. tart B. turnovers C. pies D. cakes
_____22. Serves as toppings for pies and pastries.
A. meringue B. creams C. milk D. eggs
_____23. After arranging the bread on the pans, let it rest and rise again.
A. proofing B. baking C. fermentation D. punching
_____24. A type of shortening made from the side part of the hog.
A. butter B. lard C. oil D. margarine
_____25. It is a soluble sweet crystalline organic compound that improves the taste of the baked products.
A. salt B. sugar C. flour D. shortening
_____26. It comes in graduated sizes and has sloping sides.
A. flour sifter B. mixing bowl C. graduated cup D. measuring spoon
_____27. It includes knife and chopping board used to cut glazed fruits, nuts, and other baking ingredients.
A. spatula B. rubber scraper C. cutting tools D. grater
_____28. This is used in greasing pans or surface of pastries.
A. pastry tip B. pastry wheel C. pastry bag D. pastry brush
_____29. It is used to flatten the dough.
A. rolling pin B. spatula C. wooden spoon D. scraper
_____30. It is used to sift dry ingredients.
A. molder B. strainer C. wire whisk D. bowl
_____31. It is made of wires held together by a handle; used for cutting in solid fat or shortening in the
preparation of pies, biscuits or doughnuts.
A. paring knife B. pastry blender C. kitchen shears D. wire whisk
_____32. This is used to remove bits of food on sides of the bowl.
A. rubber scrapper B. wooden spoon C. spatula D. pastry brush
_____33. How many milliliter in 12 T?
A. 45 ml B. 60 ml C. 180 ml D. 27 ml
_____34. How many pounds in 400 ounces?
A. 800 lbs B. 35 lbs C. 400 lbs D. 25 lbs
_____35. ___________ tablespoon = 85 ounces
A. 170 T B. 28 T C. 255 T D. 160 T
_____36. It contains fans that circulate the air and distribute the heat rapidly throughout.
A. rack oven B. mechanical oven C. deck oven D. convection oven
_____37. This is also called STACK OVEN because several may be stacked on top of one another and breads
are baked directly on the floor of the oven and not in the pan.
A. mechanical oven B. deck oven C. convection oven D. rack oven
_____38. This is a rolled dough formed from layers of fat in between layers of dough.
A. turnovers B. one crust pie C. mealy crust D. puff pastry
_____39. It only has the bottom crust that lines the pie plate and holds the filling with a thin layer of dough.
A. crumb crust B. one crust pie C. flaky crust D. phyllo crust
_____40. Ground crackers or biscuits are used instead of flour.
A. puff pastry B. crumb crust C. double crust pie D. mealy crust
_____41. They are easy to make because it uses chemical leavening agents that require no fermentation.
A. pies and pastries B. cookies C. quick breads D. yeast breads
_____42. The dough must be soft enough to be forced through a pastry bag of cookie press but stiff enough to
hold its shape.
A. icebox cookies B. pressed cookies C. molded cookies D. refrigerator cookies
_____43. It occurs when yeast acts on sugars and starches in the dough to produce carbon dioxide and alcohol.
A. kneading B. fermentation C. bleaching D. mixing
_____44. This mixing method is also called conventional method because it is the standard method for making
butter cakes or shortened cakes.
A. creaming method B. sponge method C. chiffon method D. angel food method
_____45. The batter is baked in a shallow pan and then cut into bars.
A. sheet cookies B. molded cookies C. rolled cookies D. dropped cookies
_____46. The process of dividing garbage and waste products in an effort to reduce, reuse and recycle
materials.
A. waste segregation B. waste avoidance C. waste reduction D. waste disposal
_____47. The minimization of wasteful consumption of goods.
A. waste reduction B. composting C. recycling D. waste management
_____48. The process of recovering materials intended for some purpose without changing their physical and
chemical appearance.
A. recycling B. composting C. re-use D. storing
_____49. The controlled decomposition of organic matter by microorganism mainly bacteria and fungi into a
humus like product.
A. recycling B. fertilizing C. piling D. composting
_____50. The treatment of waste materials through a process of making them suitable for beneficial use and
for other purposes.
A. re-use B. fuming C. waxing D. recycling

“I can do all things through Christ who strengthens me.”

Philippians 4:13

_____________________________________
PARENT / SIGNATURE OVER PRINTED NAME
 Key to correction

First Preliminary Examination

S.Y. 2018-2019

1 B
2 C
3 C
4 B
5 D
6 A
7 A
8 D
9 D
10 B
11 C
12 B
13 D
14 B
15 A
16 D
17 A
18 A
19 C
20 A
21 B
22 A
23 A
24 B
25 B
26 B
27 C
28 D
29 A
30 B
31 B
32 A
33 C
34 D
35 A
36 D
37 B
38 D
39 B
40 B
41 C
42 B
43 B
44 A
45 A
46 A
47 A
48 C
49 D
50 D
 First Periodic Test

Technology and Livelihood Education

S. Y. 2018 – 2019

1 B
2 A
3 D
4 C
5 B
6 D
7 A
8 A
9 C
10 A
11 B
12 A
13 A
14 B
15 B
16 C
17 D
18 A
19 B
20 B
21 A
22 D
23 B
24 C
25 D
26 A
27 A
28 A
29 C
30 D
31 D
32 D
33 B
34 B
35 C
36 A
37 A
38 B
39 B
40 A
41 A
42 A
43 D
44 D
45 B
46 B
47 C
48 B
49 C
50 B