Department of Education c. folding d.

kneading
Division of Zamboanga del Sur ______12. Which of the following ingredients is
Guipos National High School usually used in dough that gives better taste and
flavor?
1st Semester Final Examination a. butter b. compound lard
c. edible tallow d. vegetables oil
Bread and Pastry Production
______13. What kind of sugar is primarily used
in preparing icing?
Date a. brown sugar b. confectioner’s sugar
c. granulated sugar d. refined sugar
______14. What is the basic ingredient in
Name: ______________________________ baking that improves aroma, flavor, and
Year and Section: _____________________ nutrition in baked products?
a. baking powder b. flour
ERASURE MEANS WRONG! c. shortening d. sugar
Set A ______15. Which of the ingredients is an
I. Read and analyze the statement carefully. example of a physical leavening agent?
Choose the best answer and write the letter a. air b. baking powder
on the space provided. c. baking soda d. yeast
_____16. Which is a coating that makes
food shiny or glossy?
______1. Which among the ff. cookies needs a. custard b. ganache
freezing before it is cut into desired shapes c. glaze d. syrup
before baking? _____17. What type of cake contains a high
a. cookie bar b. pressed cookie percentage of fat or shortening?
c. refrigerated cookie d. rolled cookie a. butter type cake b. chiffon
______2. Which of the ff. pastries refer to small,
c. foam type cake d.unshortened cake
flat, and sweet cakes?
a. biscuits b. cookies _____18. What granulated sugar is
c. muffins d. pies pulverized into powder to prevent caking?
______3. It refers to the procedure of rubbing a. caster sugar b. confectioner’s
one or two ingredients against a bowl with the c. granulated d. white sugar
tip of a wooden spoon or electric mixer. _____19. Which is sweet soluble organic
a. beating b. creaming compound that belongs to the carbohydrate
c. folding d. stirring group of food?
______4. Which of the ff. flour mixture is thick a. flour b. milk
enough to be rolled and kneaded? c. shortening d. sugar
a. batter b. cream _____20. Which is fine white flour made
c. crust d. dough
from soft wheat which contains 7-9 %
______5 What is the outer part of a loaf bread or
pastry? protein?
a. crust b. filling a. all-purpose flour
c. muffins d. topping b. bread flour
______6. Which is a rich pastry filled with c. cake flour
custard or fruit? d. pastry flour
a. cream puff b. Danish pastry
c. French pastries d. pie and tart Test II. Enumeration
1-3 Classifications of Cakes
______7. Which kind of flour contains more 4-7 Methods of Portion Control
gluten and less starch? 8-10 Equipment for Storing Pastries
a. all-purpose flour b. bread flour 11-17 Rules for Garnishing Pastry Products
c. cake flour d. soft-flour 18-25 Mixing Techniques Applied for Pies and
______8. What storing technique is used to Pastries
draw, fold and cover the bakery product? 26-31 Kinds of Pastry
a. chilling b. folding 32-34 Methods of Food Packaging
c. refrigerates d. wrapping 35-40 Preparation of Glass Containers
______9. It is one of the more innovative 41-47 Ways to Present and Display Bakery
methods used in commercial food packaging? Products
a. canned package b. chill packaging 48-52 Kinds of Cookies
c. foil packaging d. freezing packaging 53-54 Kinds of Dough in Baking Bread
______10. It refers to the process of putting 55-56 Methods of Mixing Dough
your product into containers for easy 57-63 Minor Ingredients in Baking
distribution? 64-69 Major Ingredients in Baking
a. labeling b. packaging 70-74 Types of Milk Used in Baking
c. storing d. wrapping 75-79 Competencies in Bread and Pastry
______11. Which type of mixing technique is Production
done only in baking? 80-86 Importance of Portion Control
a. blending b. creaming
87-89 Examples of Chemical Leaveners
90-94 Examples of Shortening
95-97 Composition of Egg
98-100 Types of Sugar

Test III. Simple Recall

Directions: Read and analyze the questions
carefully.

___________________1. To heat the oven prior

to baking to achieve the required heat.
___________________2. A thick sticky solution
of sugar and water.
___________________3. A task performance in
the most efficient way possible.
___________________4. Press, stretch, and fold
the dough until gluten is developed.
___________________5. To put a grease proof
paper on the baking pans or sheets.
___________________6. To refrigerate, to
reduce the temperature of food.

___________________7. A substance having a

sour or sharp flavor.
___________________8. A mixture of flours
with liquids such as water, milk, or eggs used to
prepare various foods.
___________________9. The process of
converting sugar into alcohol to produce carbon
dioxide.
___________________10. It is a sweet soluble
organic compound that belongs to the
carbohydrate group of food.

IV.
Directions: Arrange the following steps in
baking a cake chronologically, placing 1 for
the first step up to 10 for the final step.

______A. Test for doneness.

______B. Mix the batter or dough when
filling pans
______C. Read the recipe carefully to know
if you have all the ingredients and the
utensils needed.
______D. Check all the necessary
ingredients needed in baking the cake.
Answer only Test I and III.
______E. Preheat the oven. Set the oven
knob at the desired temperature.
______F. Prepare all the utensils needed for
measuring, mixing, and baking.
______G. Prepare the pan/s needed; make
sure to use the correct pan size.
______H. Measure the ingredients using
correct utensils according to the amounts
required in the recipe.
______I. Pull the pan at the center rack.
______J. Cool the baked products.

-Sir aljhon-