FINAL EXAMINATION

COOKERY/ BREAD AND PASTRY PRODUCTION

First Semester: S.Y. 2018-2019

Name: __________________________________________________ Date: ______________

Year/Section: ________________ Score: _____________

MULTIPLE CHOICE
Instruction: Choose the correct answer by writing the letter of choice on the blank provided right before the each
number/item.

____1. It is a single or double crust and filled with variations of fillings ranging from fruits, meats and spicy.
a. pies b. tarts c. turnovers
____2. It is a fat or lard that processed with hydrogen to become solid
a. butter b. hydrogenated shortening c. solid fat
____3. It includes regional delicacies like otap, barquillos, and all time favorites like hopia and empanaditas.
a. Puffs and Popovers b. Local Filipino Pastries c. Turnovers
____4. It is a bite size pastry shells filled with variety of fillings like yema ( custard) topped with nutty caramel and
meringue and comes in boat or round shapes with fluted edges.
a. Pies b. Turnovers c. Tarts
____5. A surface appearance of a crust. Ideally, texture should be a bit rough with tiny blisters to suggest flakiness.
a. Crust b. Flaky c. Texture
____6. A too much liquid absorbed by flour resulting to a less flaky product.
a. Controlled manipulation b. Hydration c. over Hydration
____7. It is too introduced something new.
a. Manipulate b. innovative c. d. texture
____8. It is a state of physical and mental well- being
a. health b. nutrition c. physically fit
____9. It is an agent like air, steam, or the use of leavener ( yeast, baking powder, or baking soda0 to introduce air cells in
the dough or batter ( to increase their size after baking)
a. Manipulate b. leavener c. texture
____10. It is the characteristic of a crust consisting of crispy layerys instead of being wet and soggy.
a. enrich b. crust c. Flaky
____11. A working with a pastry dough regulated by a prescribed number of strokes.
a. Controlled manipulation b. over hydration c. hydrogenated shortening
____12. It refers to the dough in pies and other pastries characterized by flakiness and tenderness.
a. Pie b. crust c. Pastry
____13. A work using the hands
a. innovative b. habits c. manipulate
____14. A customary way of doing things
a. habits b. manipulate c. innovative
____15. To combine with water to form a hydrate. Specifically, this refers to the water added to flare to make a dough or
batter a. enrich b. hydration c. over hydration
____16. A hallowed shells made of choux pastry that are crisp and brown on the outside with shiny, thin crust but moist
and soggy inside. a. Turnovers b. Puffs and turnovers c. tarts
____17. To enhance or to improve the quality: fillings enrich pastries by improving its palatability, appearance and
nutrient content. a. leavener b. enrich c. puffs and popovers
____18. A layered and flaky crust folded into empanada shape and filled with a variety of fillings- fruits, jams, chicken,
pork, beef, tuna, with cream, and vegetables. A. puffs and turnovers b. tarts c. turn overs
____19. What is the alternative of Pastry Flour if is not readily available in making Pastry?
 A. All purpose Flour b. cake flour c. first class flour
____20. What is the ratio of a flour to shortening in making pastry products?
a. 1:1/3 cup to 1:2/3 cup b. 2:1/3 cup to 3:2/3 cup c. 3: 2/3 cup to 4:1/4 cup

II- Write the 10 Principles in Preparation of Pastry Products:

TO GOD BE THE GLORY

MAM TAPAYAN