First Periodical Test in Home Economics (Baking & Pastry Production) page 1 of 3

Archdiocese of San Fernando Educational System I

St. Augustine Academy of Pampanga, Inc. II
Floridablanca, Pampanga
FIRST PERIODICAL EXAM III
SENIOR HIGH SCHOOL DEPARTMENT IV
Home Economics (Baking & Pastry Production)
Total
Name: ______________________________ Date: _______________________________
Section: _____________________________ Teacher: MRS. AMELIA M. PAMINTUAN
READ: I’ll ask God to provide you enough wisdom and sharp memory to remember all the things you have reviewed.
Be relaxed and calm, I am sure you will do fine. Best wishes to you!

I. Read each item carefully. Select the best answer for each item and shade the ellipse which corresponds to
your choice before the number. Shade E if the answer is not among the choices. Do not use
pencil in shading.

1. It is use for making bread, and have a high protein content.

A. Strong Flour C. All-purpose Flour
B. Weak Flour D. Cake Flour
2. It is use for making soft & fluffy cakes and have a low-gluten flour
A. Strong Flour C. All-purpose Flour
B. Bread Flour D. Cake Flour
3. It is also a weak or low-gluten flour, but slightly stronger that cake flour.
A. Strong Flour C. All-purpose Flour
B. Bread Flour D. Cornstarch
4. It has enough good-quality gluten to make it ideal for yeast breads.
A. Strong Flour C. All-purpose Flour
B. Bread Flour D. Cake Flour
5. It is a fine powder and mixed with small amount of starch (about 3%) and it gives the smoothest
texture in icing
A. Brown Sugar C. Caramelized Sugar
B. Granulated Sugar D. Powdered sugar
6. It contains solid fats, usually white in color and tasteless, that are specially formulated for baking.
A. Vegetable oil C. Shortening
B. Butter D. Margarine
7. It contributes tenderness, moistness and smooth mouth feel to baked goods
A. Flour C. Shortening
B. Sugar D. Eggs
8. It is the most common of the simple sugars known as monosaccharides, slightly sweet and it is
also very thick.
A. Brown Sugar C. Glucose
B. Granulated Sugar D. Corn syrup
9. It is made by highly concentrating animal fats.
A. Lard C. Oil
B. Butter D. Margarine
10. It is made from hydrogenated or refined plants oil and water.
A. Lard C. Oil
B. Butter D. Margarine
11. It is made from Pig fat and is neutral in flavour.
A. Lard C. Oil
B. Butter D. Margarine
12. It contributes valuable nutrients to baked goods and it helps browning to occur and adds flavour.
A. Milk C. Juice
B. Water D. Vanilla extract
13. It is necessary in baked goods for hydrating protein.
A. Milk C. Juice
B. Water D. Vanilla extract
14. It is best used in baked products which have baking soda as an ingredient.
A. Milk C. Juice
B. Water D. Vanilla extract
 First Periodical Test in Home Economics (Baking & Pastry Production) page 2 of 3

15. It makes baked products light,easy to chew and more palatable and appetizing.
A. Baking Powder & baking Soda C. Salt & baking Soda
B. Baking Powder & salt D. Cream of tartar & Bread Improver
16. It is made from flour, water, salt and other ingredients and leavened by yeast.
A. Yeast Bread C. Lean Dough
B. Quick Bread D. Rich Dough
17. It is made with quick-acting leavening agents mixed, shaped and baked in one interrupted
process.
A. Yeast Bread C. Quick Dough
B. Lean Dough D. Rich Dough
18. It is made up of basic ingredients for bread flour. (yeast, salt, sugar and shortening)
A. Yeast Bread C. Quick Dough
B. Lean Dough D. Rich Dough
19. It contains milk, butter, egg fruit and other condiment-roll.
A. Yeast Bread C. Quick Dough
B. Lean Dough D. Rich Dough
20. It is the process of cooking food by indirect heat or dry heat in a confined space as in heated
oven using gas, electricity, charcoal, wood, or oil at a temperature from 250 ̊ F- 450 ̊ F.
A. Cooking C. Grilling
B. Baking D. Roasting

II. Classify the following Baking Tools based on their usage, and give the main purpose of its baking
tools & Equipment.

A. Baking Equipment D. Cutting

B. Preparation E. Measuring
C. Mixing F. Baking Pans
Baking Tools & Equipment Uses/purpose

____________21-22. Flour Sifter -_____________________________________________________________

____________23-24. Wooden Spoon - _________________________________________________________
____________24-25. Pastry Brush - ___________________________________________________________
____________26-27. Loaf pan - ______________________________________________________________
____________28-29. Rolling Pin - ____________________________________________________________
____________30-31. Oven - ________________________________________________________________
____________32-33. Spatula - _______________________________________________________________
____________34-35. Electric Mixer - __________________________________________________________
____________36-37. Measuring Cups - _______________________________________________________
____________38-39. Measuring Spoon - ______________________________________________________
____________40-41. Weighing Scale - ________________________________________________________
____________42-43. Baking Sheet - __________________________________________________________
____________44-45. Muffin Pan - ___________________________________________________________

III. Give the equivalent standard weight and measurements.

46. 2 cups = _________Tbsp. 51. 6 cups = _________quarts

47. 2 kilos = _________ lbs. 52. ¾ c = _________ tablespoon
48. 3 cups = _________ pints 53. 2 pounds = _________ ounces
49. 4 tablespoon = _________ cup 54. 2 gallon = _________ quarts
50. 1/8 cup = _________ tablespoon 55. 2 gram = _________ ounces
 First Periodical Test in Home Economics (Baking & Pastry Production) page 3 of 3

IV. Read each item carefully. Match Column A with Column B. Write the letter of the correct answer on
the space provided before each number. CAPITAL LETTERS

COLUMN A COLUMN B
_________56. To make the mixture smooth using a hand or A. Whip
electric mixer. B. Stir
_________57. To melt sugar to a golden brown syrup.
C. Sift
_________58. To combine thoroughly.
D. Scald
_________59. To coat with syrup that is cooked to cracked stage.
_________60. To mix the dough with a pressing motion E. Preheat
accompanied by folding and streching. F. Mash
_________61. To soften by pressing or mixing. G. Knead
_________62. To rub one or two ingredients with wooden spoon H. Glaze
or mixer until their light or fluffy. I. Cream
_________63. To lightly coat or springkle with flour, cornmeal, or J. Cut and Fold
sugar. K. Dredge
_________64. A co combination of two motions, one that cuts L. Caramelize
vertically through the mixture, then turning it over by gliding the M. Blend
rubber scraper across the bottom of the bowl at each turn.
N. Beat
_________65. To pass through a sifter.
O. Baking
_________66. To heat below boiling point in a double boiler.
_________67. To turn the oven at the required temperature
before baking.
_________68. To blend ingredients with circular motion.
_________69. To beat rapidly with a hand or electrical mixer in
order to incorportate air.
_________70. It is the process of cooking food by indirect heat or
dry heat in a confined space

“Striving for success without hard work is like trying to harvest where you haven't
planted." - David Bly.

Prepared by: Noted by: Approved by:

Mrs. Amelia M. Pamintuan Mr. Eric Paulo M. Mendoza Ms. Ma. Ireza S. Cunanan
HE Techer Tech-Voc Coordinator SHS Principal
First Periodical Test in Home Economics (Baking & Pastry Production) page 4 of 3