Republic of the Philippines

Division of Davao del Norte

DEPARTMENT OF EDUCATION
Dagohoy National High School

BREAD AND PASTRY PRODUCTION

Mid Term Examination
Name_____________________ Score__________

Test I. Multiple Choice

Directions: Read and analyze each statement carefully. Choose the best answer and circle the letter of your answer. Best
of Luck!

1. Which of the following ingredients is usually used in dough that gives better taste and flavor?
a. Butter b. lard c. edible tallow d. oil

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 is the basic ingredient in baking that improves aroma, flavor, and nutrition in baked products
a. Baking powder b. flour c. shortening d. sugar

4. Which of the ingredients is an example of a physical leavening agent?

a. Air b. baking powder C. baking soda d. yeast

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

a. All – purpose flour b. bread flour c. cake flour d. soft – flour

6. Which among the choices is a personal cleanliness practice in baking?

a. Combing the hair in the working area
b. Keeping fingernails long
c. Washing the hands after work
d. Wearing an apron during working hours

7. What is the first step to have better results in baking?

a. Keeping oneself clean c. keeping food and equipment clean
b. keeping utensils and work area clean d. all of the above
c.
8. What is the best step to have a better result in baking?
a. Measure ingredient accurately c. use modern equipment
b. Memorize the recipe very well d. use only imported ingredients

9. How many cups is equivalent to 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 c. shakes the measuring cup before levelling
b. Shovel the flour d. sift before measuring
11. Which of the following is the best substitute for sour milk?
a. 1 cup sweet milk plus 1 tbsp vinegar
b. 1 ¾ cup sweet milk plus 1 tbsp vinegar
c. 2 cup sweet milk plus ½ tbsp vinegar
d. 2/3 cup sweet milk plus 1 tbsp vinegar

12. What is the best substitute for one cup sifted flour?
a. 1 cup minus 1 tbsp sifted all-purpose flour
b. 1 cup minus 2 tbsp sifted all-purpose flour
c. 1 cup plus 2 tbsp sifted all-purpose flour
d. 1 cup sifted all-purpose flour

13. Which of the following flour mixture is thick enough to be rolled and kneaded?
a. Batter b. cream c. crust d. dough

14. It refers to 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. folding d. stirring

15. Which of the following pastries refer to small, flat, and sweet cakes?
a. Biscuits b. cookies c. muffins d. pies

16. Which among the following cookies needs freezing before it is cut into desired shapes before baking?
a. Cookie bar b. pressed cookie c. refrigerated cookie d. rolled cookie

17. Which type of mixing technique is done only in baking bread?

a. Blending b. creaming c. folding d. kneading

18. It refers to the process of putting your product into containers for easy distribution?
a. Labeling b. packaging c. storing d. wrapping

19. 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

20. What storing technique is used to draw, fold and cover the bakery product?
a. Chilling folding b. folding c. refrigerate d. wrapping

21. How long to pre-heat the oven?

a. 10 minutes b. 15 minutes c. 20 minutes d. 30 minutes

22. How many cups do we measure for all purpose flour in making cinnamon roll?
a. 2 cups b. 3 cups c. 4 cups d. 3 ½ cups

23. All of the following are examples for shortening, EXCEPT:

a. Lard b. oil c. butter d. cheese

24. It is the cheapest liquid ingredient used in baking.

a. Water b. cheese c. sugar d. eggs
 25. These are the gases that cause the dough to rise.
a. Yeast b. baking powder c. baking soda d. cream of tartar

26. It is a leaveners which are chemical mixtures that release gases usually carbon dioxide.
a. Chemical b. physical c. biological d. extra-terrestrial

27. It is a living organism, neither plant or animal. It belongs to the kingdom of ta xonomy, the fungus kingdom.
a. Cream of tartar b. yeast c. Baking Soda d. citric Acid

28. In handling hot pots or any utensils that is hot, what are you going to use to protect yourself from burning?
a. Food tong b. cover top c. pot holder d. tray

29. It is the most expensive ingredient in baking and has a complete protein.
a. Egg b. flour c. sugar d. milk

30. It is the soluble organic compound that belongs to the carbohydrate group of food.
a. Egg b. flour c. sugar d. milk

Test II. Fill me in

Directions: Read each item carefully and fill in the blank the missing word to complete the sentence. Good luck!

1. The best place to store the cake is in the _______________.

2. We need to fold the egg whites with another ingredients in order to incorporate ____________.
3. We know if we have beaten the egg whites to thick peak by _____________ the bowl and we noticed that the
meringue will not move.
4. We need to pre heat the oven to get the __________ temperature that is suited for the desired products to
bake.
5. We need to grease the pan to _______________ detached the baked products from the molder without
destroying it.
6. I can check the doneness of the cake by ______________ cake tester.
7. Cake flour is the main ingredient for baking ______________.
8. All purpose flour has a ____________ protein content.
9. Cake flour is weak and has ___________ gluten.
10. Cake flour has ________ protein content.

“Success is not final, failure is not fatal: it is the courage to continue that counts” – Winston Churchill