Technical-Vocational and Livelihood Track

HOME ECONOMICS-BREAD AND PASTRY PRODUCTION

DIRECTION: Read and understand the questions below. Choose the letter of the correct answer and
write it on your answer sheet
1. What is the method of cooking food by means of dry heat?
a. Braising
b. Baking
c. Cooking
d. Purchasing
2. Where can we store baking flour appropriately?
a. cool
b. Dry and well – ventilated room
c. Freezer
d. Stock room
3. Which of the following is flour mixture thick enough to pour?
a. Batter
b. Cream soup
c. Dough
d. Soft custard
4. Cream of tartar is used to stabilized beaten egg whites. What is the best substitute to use if this
is not available?
a. Iodized salt
b. Lemon juice
c. Nutmeg
d. Vanilla
5. Which of the following is a thick and stiff mixture?
a. Cookie batter
b. Batter
c. Dough
d. Muffin batter
6. It refers to the procedure of rubbing one or two ingredients against a bowl with a wooden spoon
or electric mixer.
a. Creaming
b. Kneading
c. Melting
d. Sifting
7. What is the process of separating coarse particles of the flour from the fine particles?
a. Creaming
b. Kneading
c. Melting
d. Sifting
8. What is the process applied to bread dough to develop gluten?
a. Creaming
b. Kneading
c. Melting
d. Sifting
9. Which of the following mixing techniques is applied when ingredients are combined to beaten
egg whites?
a. Creaming
b. Cut and fold
c. Cut – in
d. Kneading
10. Which of the following ingredients is added to make a baked product double its size?
a. Cream of tartar
b. Leavening agent
c. Spices
d. Sugar
11. What tool is used in measuring small amount of dry or liquid ingredients?
a. Liquid measuring cups
b. Measuring cups
c. Measuring spoons
d. Weighing scale
12. Which tool is used in sifting coarse or dry ingredients like flour and sugar?
a. Knife
b. Measuring cup
c. Mixing bowl
d. Sifter
13. Which of the following tool is used to flatten dough or pastry?
a. Ladle
b. Rectangular pan
c. Rolling pin
d. Spatula
14. Which of the following is used in mixing and scraping mixture on the sides of the bowl?
a. Knife
b. Spatula
c. Spoon
d. Rubber scraper
15. What kind of sugar is primarily used in preparing icings?
a. Brown sugar
b. Confectioners’ sugar
c. Granulated sugar
d. Refined sugar
16. Which kind of flour contains more gluten and less starch?
a. All purpose flour
b. Bread flour
c. Cake flour
d. Soft flour
17. Which among the choices is a personal cleanliness practice in baking?
a. Combing the hair in the working area
b. Keeping finger nails long
c. Washing the hands after work
d. Wearing an apron during working hours
18. What is the proper way to measure flour accurately?
a. Level it off with the tines of fork
b. Shake the measuring cup before levelling
c. Shovel the flour
d. Sift it before measuring
19. What is the best substitute for buttermilk?
a. 1 cup milk plus 1 tablespoon vinegar
b. 1 1/4 cup milk plus 1 tablespoon vinegar
c. 1 1/2 cup milk plus 1 tablespoon vinegar
d. 1 ¾ cup milk plus 1 tablespoon vinegar
20. What do you call the process of putting product into containers for easy distribution?
a. Labeling
b. Packaging
c. Storing
d. Wrapping
21. Which is a rich pastry filled with custard or fruit?
a. Cream puff
b. Danish pastry
c. French pastries
d. Pie and tart
22. Which paste is made of almonds and sugar that is worked to plastic consistency?
a. Fresh petit four
b. Iced petit four
c. Marzipan petit four
d. Petit four
23. It is the French word for cakes
a. Chiffon cake
b. Gateau
c. Genoise
d. Torte
24. A pedestal with flat, rotating top used for holding cakes while being decorated.
a. Cake tier
b. Muffin pan
c. Turntable
d. Wire whisk
25. A kind of light cake made of meringue and flour
a. Angel food cake
b. Butter cake
c. Chiffon cake
d. Sponge cake
26. Kind of flour with fine texture, made from soft wheat.
a. All purpose flour
b. Bread flour
c. Cake flour
d. Wheat flour
27. A technique in baking which means to cover cakes with icing.
a. Frost
b. Garnish
c. Glaze
d. Grease
28. Kind of sugar ground into fine powder and mixed with a little of cornstarch to prevent caking.
a. Brown sugar
b. Caster sugar
c. Confectioners’ sugar
d. Granulated sugar
29. A light pastry dough for making cream puffs and eclairs.
a. Fondant
b. Frost
c. Garnishing
d. Pate a choux
30. A miniature bite – sized confections which comes from the French word petit means small or little
and four means oven
a. Petit four
b. Marzipan
c. Sponge
d. Tortes
31. Plated desserts should have up to how many sauces?
a. 1
b. 2
c. 3
d. 4
32. Which is an added component of desserts, which is essential for soft desserts like custard and ice
cream?
a. Crunch
b. Garnish
c. Main item
d. Sauce
33. Which ensures the right quantity of food is prepared and served to customers?
a. Mark up
b. Portion control
c. Standard size
d. Yield
34. What kind of icing made of butter and or shortening blended with confectioners’ sugar or syrup?
a. Butter cream
b. Custard
c. Ganache
d. Syrup
35. Which is an edible mixture used to fill pastries, sandwiches, or cakes?
a. Butter cream
b. Custard
c. Filling
d. Ganache
36. A mixture made of chocolate and heavy cream.
a. Butter cream
b. Custard
c. Ganache
d. syrup
37. What is the final component of a plated dessert?
a. Crunch
b. Garnish
c. Main item
d. Sauce
38. It is the main focal point of the dessert presentation, main source of flavor.
a. Crunch
b. Garnish
c. Main item
d. Sauce
39. French word which means dissever.
a. Cakes
b. Dessert
c. Fondant
d. Gateaux
40. An important ingredient in baking because it provides the moisture needed to develop gluten
a. Butter
b. Salt
c. Sugar
d. Water
41. A kind of pastry made of sweetened yeast dough with toppings such as fruit, nuts or cheese.
a. Cream puff
b. Puff pastry
c. Danish pastry
d. French pastry
42. A technique in baking used in dough, using the heel of hands, stretching and folding to develop
the gluten
a. Creaming
b. Kneading
c. Laminating
d. Rolling
43. A technique wherein you mix all the ingredients together usually with a spoon in a circular
motion.
a. Beating
b. Creaming
c. Rolling
d. Stirring
44. A technique wherein you cut the fat into smaller pieces using a pastry blender or two dull knives
to distribute fat in flour.
a. Creaming
b. Cutting – in
c. Kneading
d. Laminating
45. Mixing technique where fat is repeatedly folded into the dough (croissant)
a. Creaming
b. Cutting – in
c. Kneading
d. Laminating
46. A cutting tool, usually with serrated edge, used in cutting bread or cakes without crushing it.
a. Bread knife
b. Dough cutter
c. French knife
d. Kitchen shears
47. It refers to heating the oven to attain the required baking temperature before baking.
a. Baking
b. Broiling
c. Preheating
d. Proofing
48. What coating is applied to food to make the food shiny or glossy?
a. Custard
b. Ganache
c. Glaze
d. Syrup
49. A device used in monitoring the temperature of the oven.
a. Cooler
b. Rotary egg beater
c. Thermometer
d. Wire whisk
50. German type of cake, usually layered cakes with fillings.
a. Chiffon cake
b. Gateaux
c. Sponge cake
d. Tortes