Republic of the Philippines

Department of Education
REGION III
SCHOOLS DIVISION OF BULACAN
SAN RAFAEL NATIONAL TRADE SCHOOL
SENIOR HIGH SCHOOL DEPARTMENT
Caingin, San Rafael, Bulacan
300773@deped.gov.ph / sanrafael_nts1988@yahoo.com
(044) 816-7789

FIRST SUMMATIVE TEST

BREAD AND PASTRY PRODUCTION NC11

Name: ___________________________ Score: ____________

Grade &Section: __________________ Date: _____________
Multiple Choice Directions: Read each statement carefully and analyze what is asked for. Choose the best
answer among the choices by encircling letter.
1. What are two ingredients that I would measure with this measuring tool?
A. Butter and Milk
B. Flour and Sugar
C. Milk and water
D. Water and Sugar
2. Baking
A. Is a Science
B. Relies on chemical reaction happening between your ingredients
C. Is creativity
D. All of the Above
3. When it comes to baking, it pays off to be a ________
A. painter B. activist C. teacher D. perfectionist
4. In Spoon and Level, you _______
A. Must not scoop the flour
B. Must not pack the flour
C. Must not tap the measuring cup
D. All of the above
5. If your butter isn’t in bar or stick form, use a _____________________ to measure it.
A. Liquid measuring cup B. Measuring Spoons C. Dry measuring cup D. Strainer
6. The best way to measure ingredients when baking
A. Weighing B. Spoon and level C. Packing D. Checking at eye level
7. Self-Rising Flour is a combination of
A. Baking Powder and All-Purpose Flour
B. All-Purpose Flour and Salt
C. Baking Powder and Salt
D. A and B
8.This ingredient builds the structure of the baked product.
A. Flour B. Sugar C. Eggs D. Milk
9.This ingredient is the food of the yeast.
A. Flour B. Sugar C. Eggs D. Milk
10.This ingredient binds together all the other ingredients
A. Flour B. Sugar C. Eggs D. Milk
11. This ingredient is ideal for glazing
A. Flour B. Sugar C. Eggs D. Milk
12. It tenderizes. It adds richness to the flavor and flakiness.
a. Oil b. Shortening c. Butter d. Lard
13. It provides moisture & dissolves other ingredients
a. Liquid ingredients b. Dry ingredients c. Sticky ingredients d. All of the above
14. It provides protein, flavor and extra liquid
a. Water b. Milk c. Eggs d. Honey
15. Leavening agent that needs acid in order to activate
A. Baking Powder b. Baking Soda c. Yeast d. Egg
16.Ingredient that helps the baked product rise
a. Sweetener b. Leavening Agent c. Extract d. Emulsion
17. It is used in dough to give better taste and flavor
a. Shortening b. Oil c. Lard d. Butter
18. It is primarily used in preparing icing.
a. Refined Sugar b. Granulated Sugar c. Powdered Sugar d. Brown Sugar
19.The best step to have better results in baking is to measure ingredients
a. Eye balling b. Accurately c. packed d. loosely
20.Three Tablespoon is equivalent to _________
a. 3 teaspoons b. 2 teaspoons c. 6 teaspoon d. 9 teaspoons
21. The most basic rule in cooking is to ___________.
A. Dollop a little of everything in a bowl
B. Measure the ingredients accurately
C. Do not mind what the recipe calls for
D. Only use one measuring tool
22. To measure liquid ingredients, the measuring cup should be examined
A. Up in the air
B. On a flat surface
C. From above the measuring cup
D. Only use one measuring tool
23. These are water-based and are used in place of extracts on a one to one substitution. They are bake-proof
which means the flavor will stay the same when baked.
A. Extracts B. Liqueurs C. Emulsions D. None of the these
24. These are the most familiar flavorings in home kitchens. Vanilla and almond are two of the most commonly
used either as the main flavor or a supportive flavor.
A. Extracts B. Liqueurs C. Emulsions D. None of the these
25. Are usually sweetened and flavored with fruit, spices, nuts, herbs or seeds. Generally, don’t use these for a
baked item, instead do use them in soaking syrups, or syrups brushed on after baking as well as ganache.
A. Extracts B. Liqueurs C. Emulsions D. None of the these
26. In Spoon and Level, you ___________
A. Must not scoop the flour
B. Must not pack the flour
C. Must not tap the measuring cup
D. All of the above
27. This ingredient is ideal for glazing.
A. Flour B. Sugar C. Eggs D. Milk
28. It is also a leavening process where the sugar crystals are beaten together with solid fat. The sugar crystals
cut through the structure of the fat integrating tiny air bubbles into the mixture.
A. Creaming B. Whipping C. Unsweetened Chocolate D. Bittersweet chocolate
29. It is also a process of leavening where cream or egg whites are whisked vigorously to create a foaming
action. This process is usually done in the making of sponge cakes.
A. Creaming B. Whipping C. Unsweetened Chocolate D. Bittersweet chocolate
30. This is also called baking chocolate and, as the name implies, doesn't have any added sugar. Dark Chocolate
Dark chocolate can be labeled bittersweet or semisweet.
A. Creaming B. Whipping C. Unsweetened Chocolate D. Bittersweet chocolate
31. It is less sweet than semisweet but can often be used interchangeably when baking.
A. Milk Chocolate B. White Chocolate C. Unsweetened Chocolate D. Bittersweet chocolate
32. This is dark chocolate with at least 12 percent milk solids added. The milk solids make it creamier and
mellower than semisweet and bittersweet chocolate.
A. Milk Chocolate B. White Chocolate C. Unsweetened Chocolate D. Bittersweet chocolate
33. This is technically not chocolate, since there is no chocolate liquor, but it does contain cocoa butter along
with sugar, vanilla and lecithin.
A. Milk Chocolate B. White Chocolate C. Unsweetened Chocolate D. Bittersweet chocolate
34. These contain less cocoa butter than chocolate bars, which is why they can retain their shape when baked.
It's best to use these where you want the chocolate-chip shape. Store tightly wrapped.
A. Ground Chocolate B. Chocolate Chips C. Unsweetened Chocolate D. Bittersweet chocolate
35. This is made when cocoa butter is removed from the chocolate liquor (cacao beans that have been
fermented, dried, roasted, shelled and ground into a paste).
A. Ground Chocolate B. Cocoa powder C. Unsweetened Cocoa D. Bittersweet chocolate
36. This is natural cocoa powder has a deep chocolate flavor, and Dutch-process cocoa powder has been treated
with an alkali, which neutralizes its acidity and makes it mellower.
A. Ground Chocolate B. Cocoa powder C. Unsweetened Cocoa D. Bittersweet chocolate
37. This is a blend of cocoa, chocolate, sugar and vanilla, and is occasionally used in recipes. It can easily be
mistaken for cocoa powder in the store or your cupboard, but it gives very different results.
A. Ground Chocolate B. Cocoa powder C. Unsweetened Cocoa D. Bittersweet chocolate
38. Citrus Peels and Juices Use orange, lemon or lime peel that has been zested to add intense flavor to a cake
or baked goods.
A. Citrus Peels and Juices B. Essences C. Seeds D. Salts
39. These are distilled with steam from fruits, spice, and other plants. They are very aromatic and usually, just a
few drops are needed.
A. Citrus Peels and Juices B. Essences C. Seeds D. Salts
40. It helps preserve the color and flavor of flour. In bread, it controls of the fermentation rate of yeast, and
strengthens the gluten protein in dough. Though it seems salt is out of place in sweet recipes, if you skip it,
your product will taste very bland, as it also enhances flavor.
A. Citrus Peels and Juices B. Essences C. Seeds D. Salts
41. What do you call the process of beating eggs and cream to fill them with air so as to make thick and fluffy
mixture?
a. Beating b. Creaming c. Stirring d. Whipping
42. Which kind of yeast bread is made from basic ingredients?
a. Lean-yeast dough b. Rich-yeast dough c. Soft-yeast dough d. Sponge dough
43. What do you call a technique that makes a soft and fluffy mixture through rubbing one or two ingredients in
a bowl using electric mixer or wooden spoon?
a. Beating b. Creaming c. Folding d. Whipping
44. Which mixture of quick bread includes cakes, cookies and muffin?
a. Pour or thin batter b. Drop batter or stiff c. Soft dough d. none of the above
45. Which is done to incorporate air in the mixture by mechanical agitation?
a. Beating b. Creaming c. Folding d. Whipping
46. What is the leavener used in making yeast bread?
a. Ammonium bicarbonate b. Baking powder c. Baking soda d. Yeast
47. In stirring, what is the direction of a wooden spoon through a mixture to combine the ingredients?
a. Back and forth b. Diagonal c. Rotating d. Up and down
48. How many motions are combined in a kneading technique?
a. 1 b. 2 c. 3 d. 4
49. Which technique involves the use of pastry blender or two knives in mixing fat and flour in a scissor –like
manner?
a. cutting-in b. cut and fold c. kneading d. sifting
50. How many motions are combined in cut and fold technique?
a. 1 b. 2 c. 3 d. 4

Prepared by: Checked by:

CRISTINE JOY R. TALUSAN ABIGAIL A. PALMA

Teacher III Master Teacher I/ Subject Group Head

Noted by:

JENNET A. MANALO
School Principal III