LAPINIGAN NATIONAL HIGH SCHOOL

(Implementing Unit)
Lapinigan, San Francisco, Agusan del Sur

FIRST QUARTER EXAM

BREAD AND PASTRY NC II
Grade 11- SOCRATES
Test I.Below are statements describing the different baking terminologies used in producing bakery
products. Choose the correct word/ term from the box and write your answer in your answer sheet.
meringue syrup scrape
whip coat grease
blend Mise en place bake
yeast

1. To cook food in a dry heat method

2. To combine ingredients and produce a homogeneous mixture
3. To brush pan with shortening
4. To cover with a thin layer of flour, sugar, nuts, batter, etc
5. French term means ‘put in place’
6. To remove sticky ingredients from the side of the mixing bowl
7. A thick sticky solution of sugar and water
8. To beat rapidly and continuously to aid incorporation of air
9. A mixture used as a dessert or a topping made of beaten egg whites and sugar until smooth
10. Microorganisms that produce carbon dioxide gas when it mixes with carbohydrates,
causing the dough rise
Test II. Multiple Choice. Read and analyze the statement carefully. Choose the best answer and
write the letter only in your answer sheet.
11. Which of the following ingredients is usually used in dough that gives better taste and
flavour?
a. Butter b. Compound lard c. Edible tallow d. Vegetable oil
12. What is the best step to have better results in baking?
a. Measure ingredients accurately
b. Memorize the recipe very well
c. Use modern equipment
d. Use only imported ingredients
13. How many cups is equivalent to one gallon
a. 3 b. 5 c. 10 d.16
14. 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 levelling
c. Shovel the flour
d. Sift it before measuring
15. What is the first step to have better results in baking?
a. Keeping oneself clean
b. Keeping the food and equipment clean
c. Keeping the utensils and work area clean
d. All of the above
16. What storing technique is used to draw, fold and cover the bakery product?
a. Chilling b. folding c. refrigerate d. wrapping
17. It is one of the more innovative methods used in commercial food packaging.
a. Canned package b. chill packaging c. Foil packaging d. freezing packaging
18. It refers to the process of putting product into containers for easy distribution?
a. Labelling b. Packaging c. Storing d. Wrapping
TEST III. Draw the following measuring utensils.
19. a transparent cup calibrated to indicate the amount of liquid.
20. a set of marked cups used to measure dry ingredients such as flour and sugar. They are either
made of plastic, aluminium, or stainless steel.
21. a set of spoons used to measure small amounts of ingredients.
22. An instrument used to measure the weight of the items or ingredients.
23. an equipment used for baking, heating, or drying foods.
Test IV. Identify the pictures below and name each one of them.
24.

25.

26. 27.

Test V. Read the questions carefully and defend your answers with 3-5 sentences explanation.
28.How do we present and decorate bakery products?
29.Why is it important to decorate finished baked products?
Test VI. Identify the storing techniques being described in the following statements.
________30. Process of preventing perishable food on a large scale by means of refrigerator.
_______ 31. To draw, fold in order to cover.
_______ 32. Application of low temperature that changes the state of water in the food from liquid to
solid ice.
________33. Method in storing in which raw food is cooled in 0°C-5°C.
________34. It is used to pack bakery products.
Test VII.Give the equivalent of the following measurements.
35.1 tbsp. = ________ tsp.
36.12 bsp. = ________cup
37.1/8 cup = _________ tbsp.
38. ¼ cup = _________ tbsp
39.4 ounces = _________ tbsp
Test VIII. Matching Type: ( Examples of Shortening and its meaning).
40. made from plant products such as A. cocoa butter
Corn, cottonseeds,soybeans, peanuts
And other sources.

41. made of fatty milk proteins. B. Lard

42. made from hydrogenated

vegetable oil C. Margarine

43.made of fat from pork D. Butter

44. the ivory-colored natural fat E. Oil

Of the cocoa beans extracted during
The manufacturing of chocolate and
Cocoa powder.

Test IX. Ways to present and display Bakery Products

TERM DEFINITION
45. Product is placed onto cooling wires, decorated and then placed.
46. Clear and transparent.
47. Some might have see through lids.
48. Its role is to have a barrier under product and protect from surface
contamination.
49. One of the easiest ways to add a twist on cookie presentation.
50. Use to graciously decorate a tray of cookies.

God Bless You.