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Republic of the Philippines

Department of Education
Region VII, Central Visayas
Division of Tanjay City
PAMPLONA NATIONAL HIGH SCHOOL
Cambalud, Pamplona, Negros Oriental

Bread and Pastry Production 11


First Quarter Examination
Read and analyze the statement carefully. Choose the best answer and write the letter only in
your answer sheet.

1. Familiarizing the common preparation and baking terminologies that come across in
pursuing baking as a career is very much important. Which of the following is a method of
cooking used in making breads, cakes, pies, pastries and biscuits?
A. Baking
B. Frying
C. Drying
D. Freezing
2. Which of the following term means the process of converting sugar into alcohol to
produce carbon dioxide?
A. Foaming
B. Blend
C. Fermentation
D. Acid
3. Which of the following are microorganisms that produce carbon dioxide gas when it mixes
with carbohydrates, causing the dough to rise?
A. Sugar
B. Yeast
C. Baking soda
D. Tartar
4. Which of the following term means a finely ground meal obtained by grinding and milling
cereal grains or other root crops?
A. Flour
B. Eggs
C. Butter
D. Lard
5. There are three components/compositions of egg. What component/composition that is a
protein which is found in egg whites and responsible for its gel characteristics?
A. Ovalbumin
B. Lecithin
C. Oil
D. Mucin
6. Sanitary measures include personal hygiene, keeping food, equipment and the work area
clean. Which of the following terms mean keeping bacteria down to a small as possible
through personal hygiene and proper food handling?
A. Facilities
B. Wiping
C. Washing
D. Sanitation
7. Baking is a sophisticated method of cooking food. It requires special tools, utensils and
equipment in order to bring out the best results. What instrument that is used to measure
the weight of the items or ingredients in baking?
A. Dietetic scale
B. Measuring cup
C. Grater
D. Rolling pin
8. What tool that is flat, thin and blunt metal used for leveling-off dry ingredients and
spreading icing and frosting on cakes?
A. Wooden spoon
B. Grater
C. Spatula
D. Beater
9. What equipment that is used for baking, heating or drying foods?
A. Oven
B. Baking pan
C. Baking sheet
D. Rubber scraper
10. Bakery products are to be kept properly to avoid spoilage. What storing technique
subjecting food to temperate below freezing point (0°C or 32°F)?
A. Drying
B. Cooking
C. Freezing
D. Melting
11. What is the oldest and most common method of food packaging in homes?
A. Home canning
B. Commercial canning
C. Foil canning
D. Natural canning
12. Which of the following terms means that it is one of the innovative methods of commercial
food packaging?
A. Canned package
B. Chill package
C. Foil package
D. Freezing package
13. What appliance should be used in making or keeping something, especially food or
drinks, cold so that it stays fresh usually in a fridge?
A. Oven
B. AC unit
C. Beater
D. Refrigerator
14. What is the span of time it takes to bake muffins in 400°F oven temperature?
A. 10–15 min
B. 15–20 min
C. 20–25 min
D. 25–30 min
15. Pastry is a mixture of flour, liquid, and fat. What term comes from the word “paste”
meaning to stick?
A. Paste
B. Pastry
C. Pasta
D. Pastel
16. In baking pastries, measuring makes a difference. What measuring device/tool that is
used to measure liquids in baking/cooking?
A. Cylinder
B. Timer
C. Liquid measuring cup
D. Glass
17. Pies and pastries, like cakes, are delightful to eat. What pastry that is made up of
sweetened yeast dough with toppings such as fruit, nuts or cheese?
A. Danish pastry
B. Puff pastry
C. Croissants
D. Cream puffs
18. Baking is a skill, which calls for the exact measurement of the ingredients to achieve the
desired outcome. What device that is used to monitor the baking time and rising of yeast?
A. Oven
B. Cup
C. Glass
D. Timer
19. There are standards and principles to be followed in decorating and finishing pastry
products. Which of the following term refers to the uniformity of grains and texture?
A. Appearance
B. Color
C. Consistency
D. Moisture content
20. Which of the following term refers to the form and shape of pastry products after baking?
A. Appearance
B. Color
C. Consistency
D. Moisture content
21. What term refers to the amount of moisture present in pastry products which contribute in
the moistness and softness of pastries?
a. Appearance
b. Color
c. Consistency
d. Moisture content
22. The main objective of packaging is to keep pastry products in good condition until it is
sold and consumed. What term refers to any material used to cover, contain, handle
preserve, identify, describe, promote, and market goods by a producer to the consumer?
A. Plastic
B. Packaging
C. Chilling
D. Freezing
23. Having right tools for mixing, combining, and cutting can make the job much easier. What
tool used to cut dough during scaling?
A. Pastry blender
B. Pastry brush
C. Dough cutter
D. Rolling pin
24. What tool rolls out, flattens or thins the dough or paste?
A. Pastry blender
B. Pastry brush
C. Dough cutter
D. Rolling pin
25. What tool usually has a serrated edge? This helps cut bread or cake without crushing it.
A. French knives
B. Kitchen shears
C. Whisk
D. Bread knife
26. What tool that is used for beating eggs or whipping cream manually?
A. Rotary egg beater
B. Bread knife
C. Whisk
D. Spoon
27. What tool may be made of soft, flexible nylon or unbleached hog bristles used for
greasing pans, washes and brushing of cakes?
A. Parchment paper
B. Pastry blender
C. Pastry brush
D. Metal spatula
28. What tool that is a plastic or metal tube attached at the tip of the pastry bag to achieve the
desired design when piping out icing?
A. Pastry tip
B. Cutting tool
C. Pastry brush
D. Spatula
29. What tool that is used to stamp out individual cookies from rolled dough?
A. Shredder
B. Pastry blender
C. Pastry wheel
D. Cookie cutters

For numbers 30 to 36, refer to the table below.


Given Equivalents
measurements
1 gallon 4 quarts
1 quart 2 pints
1 pint 2 cups
1 cup 8 fluid
ounces
1 tablespoon 3 teaspoons
1 pound 16 ounces
2.2 pounds 35.2 ounces
1 kilogram 1000 grams

30. Ana needs 12 teaspoons of lemon juice as part of her ingredients. If the available material
is tablespoon, how many tablespoon of lemon juice does she need to complete the
ingredients?
A. 5
B. 7
C. 4
D. 3
31. If 1 cup contains 8 fluid ounces, how many pints are there if there are 64 fluid ounces in
the bottle?
A. 8
B. 4
C. 2
D. 1
32. If 1 gallon of oil is equal to 4 quarts, how many quarts are there in half of a gallon?
A. 4
B. 3
C. 2
D. 1
33. Jacob needs 10 cups of water for his 3 kg of flour to bake cookies. If he has 6 kg of flour
to complete the task, how many cups of water does he need?
A. 5
B. 10
C. 15
D. 20
34. Jerry has 3 quarts of honey as part of his ingredients, this is also equal to:
I. 6 pints
II. 12 cups
A. I only B. II only C. Both I and II D.None of
the above
35. If 1kg has 1000 g, how many g are there in 2.5 kg?
A. 25,000
B. 2,500
C. 0.25000
D. 25.00
36. If 1 bottle of water contains 12 ounces of liquid. What is it in pound?
A. 7.5
B. 750
C. 7500
D. 0.75
37. Which of the ingredients is an example of a physical leavening agent?
A. Air
B. Baking powder
C. Baking soda
D. Yeast
38. Mixing method greatly affects flour mixture and its resulting product. Which type of mixing
technique is done only in baking bread?
A. Blending
B. Creaming
C. Folding
D. Kneading
39. What is the simplest method in mixing the ingredients together with a utensil, usually a
spoon, using a circular motion?
A. Beating
B. Creaming
C. Folding
D. Stirring
40. It is considered to be the most important ingredient in pastry because it provides the
moisture needed to develop gluten.
A. Salt
B. Egg
C. Water
D. All-purpose flour
41. Which of the following is not part of the standards and principles to be followed in
decorating and finishing pastry products?
A. Color of the product
B. Appearance
C. Consistency
D. Shape
42. 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 leaving
C. Shovel the flour
D. Sift it before measuring
43. What basic ingredient in baking improves aroma, flavor and nutrition in baked products?
A. Baking powder
B. Flour
C. Shortening
D. Sugar
44. If 1 large whole egg is also equal to 1¾ oz, what is the equivalent of 1 large yolk in ounce
(oz)?
A. 1
B. 1¾
C. 2/3
D. 1¼
45. What can be the substitute for 1 cup of whole milk?
A. ½ cup evaporated milk plus ½ cup of water
B. 1 2/3 C sweet milk plus 1 tbsp. water
C. 2 C sweet milk plus ½ tbsp. water
D. 2/3 C sweet milk plus 1 tbsp. water
46. What is the best step to have best results in baking?
A. Memorize the recipe very well
B. Use modern equipment
C. Use only imported ingredients
D. Measure ingredients accurately
47. Which refers to personal cleanliness practice in baking?
A. Combing hair in the working area
B. Keeping fingernails long
C. Washing the hands after work
D. Wearing an apron during work hours
48. Muffins are simple cup breads leavened and are considered a member of the quick bread
family. Which of the following is not one of the inside characteristics of Muffin and quick
breads?
A. Shape
B. Color
C. Texture
D. Flavor