Mastery Test for TLE Bread and Pastry Production 9

Directions: Choose the best answer and write the letter only in your answer sheet.

I. Multiple choice

1. What important ingredient in pastries provides the moisture needed to develop gluten?

a. Edible tallow b. Flour c. Salt d. Water

2. What kind of sugar is primarily used in preparing icing?

a. brown sugar b. Confectioner’s sugar c. Granulated sugar d. Refined sugar

3. What basic ingredient in baking improves aroma, flavour and nutrition in baked products?

a. baking powder b. Flour c. Shortening d. Sugar

4. Which of the baked goods are usually made of dough or have a crust made out of enriched dough?

a. bread b. Pastry c. Pie d. Pizza

5. What kind of flour contains more gluten and less starch?

a. all purpose flour b. Bread flour c. Cake flour d. Soft flour

6. Which refers to personal cleanliness practice in baking?

a. combining the hair in the working area b. Keeping fingernails long

c. washing the hands after work d. Wearing an apron during working hours

7. Which type of light pastry is filled with whipped cream or a sweetened cream filling and often topped
with chocolate?

a. cream puff b. Danish pastry c. French pastries d. Pie and tart

8. what is the first 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

9. How many cups are there in one gallon?

a. 3 b. 5 c. 10 d. 16

10. 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

 Mastery Test for TLE Bread and Pastry Production 9

11. what is the substitute of 1 cup of whole milk?

a. ½ cup evaporated milk plus ½ cup water b. 1 2/3 cups sweet milk plus ½ cup water

c. 2 cups sweet milk plus ½ tbsp water d. 2/3 cup sweet milk plus 1tbsp water

12. what is the best substitute for 2 cups of pastry flour?

a. 1 cup sifted all purpose flour b. 1 cup sifted all purpose flour plus 2/3 cup cake flour

c. 1 cup minus 1 tbsp sifted all purpose flour d. 1 cup minus 2 tbsp sifted all purpose flour.

13. It 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

14. It is the procedure of rubbing one or two ingredients against a bowl with the tip of a wooden spoon
or electric mixer.

a. beating b. Creaming c. Stirring d. Folding

15. What is the outer part of a loaf bread or pastry?

a. Crust b. Filling c. Muffins d. Topping

16. Which is a rich pastry filled with custard or fruit?

a. cream puff b. Danish pastry c. French pastried d. Pie and tart

17. What mixing technique in baking is usually used for meringue and for chiffon products?

a. blending b. Folding c. Kneading d. Whisking

18. What do you call the process of putting product into containers for easy distribution?

a. labelling b. Packaging c. Storing d. Wrapping

19. It is one of the innovative methods of commercial food packaging.

a. foil packaging b. Canned package c. Freezing packaging d. Chill packaging

20. What storing technique is used to draw, fold and cover the bakery product?

a. chilling b. Folding c. Refrigerate d. Wrapping

 Mastery Test for TLE Bread and Pastry Production 9

II. Identification

______1. A transparent cup calibrated to indicate the amount of liquid.

______2. Is a set of marked cups used to measure dry ingredients such as flour and sugar.

______3. A set of spoons used to measure small amounts of ingredients.

______4. Is an instrument used to measure the weight of items or ingredients.

______5. A tool with a sharp edge used to cut dough.

______6. Used in sifting coarse or dry ingredients such flour and sugar.

______7. A motor powered device used to stir and blend mixtures used in baking.

______8. A tool used to grate food into finer form.

______9. A hollow dish where ingredients for baking are mixed.

______10. A solid elongated wood with handles at both ends that is used to flatten dough or pastry.

Give the equivalent of the following measurements:

1. 1 tbsp =__________tsp

2. 12 tbsp =__________cup

3. 1/8 cup =__________tbsp

4. ½ cup =__________tbsp

5. 4 ounces =__________tbsp

III. Enumeration

1-2 Kinds of dough in baking breads

3-4 Methods in mixing dough

5-10 Kinds of pastry

IV. Essay (5pts)

Why is it important to understand the role of baking ingredients in a recipe?

Mastery Test for TLE Bread and Pastry Production 9