First Periodical Test

TVL- Bread and Pastry Production

Name:______________________________________________ Date:_________________
Year & Section:______________________________________ Score:________________

Multiple Choice - Directions - For each of the following questions select the letter which best represents the
correct answer. Place the correct response in the space provided.

________1. What would happen to a bowl of melted chocolate if a small amount of water were introduced?
A. Nothing B. It would Liquefy
C. It would Seize D. It would Break
________2. What item listed below must be present to develop Gluten
A. Heat B. Yeast
C. Moisture D. Fat
________3. What item listed below can be added to a dough to shorten the length of gluten strands?
A. Heat B. Yeast
C. Moisture D. Fat
________4. A basic difference between a conventional oven and a convection oven is that a convection oven ____
A. Cooks more slowly
B. Must be set at a higher temperature
C. Simply heats the air in an enclosed space
D. Distributes heat more rapidly throughout its interior
________5. Which of the following is a factor that affects a pan's ability to cook evenly?
A. The kind of metal of from which it was made
B. The thickness of the metal from which it was made
C. Both of the above
D. None of the above
_________6. Which pair of words or phrases make the following a true sentence when inserted in the blanks?
Because most recipe ingredients are measured by __________,accurate are very important.
A. Weight, scales
B. Quarts, scoops
C. Fluid ounces, ladles
D. Volume, measuring cups
_________7. The most frequently used knife in the professional kitchen is the __________ knife.
A. Chef's
B. Utility
C. Paring
D. Butcher
_________8. Which of the following does not have the same basic function as the other three?
A. Strainer
B. Colander
C. Food mill
D. China cap
_________9. Heat can be transferred by __________.
A. Radiation
B. Convection
C. Conduction
D. All of the above
__________10. Shortenings are used in baking to:
A. Shorten bread’s rising time.
B. Make the finished product tender.
C. Make it easier to mix the dough.
D. As a binding agent.
___________11. The amount of water needed to make a dough of the desired stiffness is determined by the ____
A. Absorption ratio of the flour.
B. Ash content of the flour
C. Coarseness or fineness of the flour
 D. Quantity of yeast used.
___________12. Compared to hard-crusted breads, soft-crusted breads use
A. Higher percentages of flour.
B. Lower percentages of sugar and fat.
C. Higher percentages of sugar and fat.
D. Higher baking temperatures.
___________13. After proofing, braided loaves are washed with
A. Egg.
B. Milk.
C. Flour paste.
D. Water.
___________14. Why are most rich doughs mixed with the sponge method?
A. The high percentage of fat and sugar in these doughs inhibits fermentation and, in the
sponge method, most of the fermentation has already taken placed before the fat and sugar
is added.
B. The sponge method requires more time than other mixing methods, thereby allowing more
gluten to form in these doughs than in leaner doughs.
C. The sponge that is formed traps more moisture, which inhibits the fermentation process
and allows these doughs to rise higher than lean dough.
D. All of the above
____________15. When making croissants, the dough is first rolled out into a
A. Square B. Triangle. C. Oval. D. Rectangle.
____________16. Dough is kneaded in order to
A. Develop the gluten.
B. Evenly distribute the leavener.
C. Develop flakiness.
D. Avoid tunneling.
____________17. After cutting dough into shapes, they should be
A. Baked as soon as possible.
B. Left to stand 30 minutes so the gluten relaxes.
C. Patted down to expel excess gas.
D. Dusted with flour to keep from sticking together.
____________18. Another name for powdered sugar is ______________.
A. Confectioner sugar
B. Baking sugar
C. Custard sugar
D. None
____________19. Dry and wet ingredients are measured in the same way.
A. True B. False C. Maybe D. None
__________20. Convert 20 C to F
A.68° F B. 48° F C. 80° F D. 98° F
__________21. Convert 98 F to C
A. 36.6° C B. 80° C C. 76° C D. 88° C
__________22. Convert 212 F to C
A.100° C B. 87° C C. 73° C D. 95° C
__________23. Convert –10 C into F
A.14° F B. 16° F C. 12° F D. 18° F
__________24. Convert – 40 F to C
A. 40° C B. 18° C C. 80° C D. 45° C
__________25. Convert 42 C into F
A.107° F B. 56° F C. 230° F D. 109° F

__________26.  Which of the following ingredients provide proteins and act as "tougheners
in cakes?
A. Sugar B. Flour C. Water D. Milk
__________27. High-ratio cake flour is flour with a low percentage of:
A.Starch B. Gluten C. Moisture D. Fat
__________28.The process by which yeast changes sugar into carbon dioxide is called:
 A. Kneading B. Proofing c. Fermentation d. Knocking back
__________29.  How many teaspoons are in a tablespoon?
A. Three B. Two C. Six D. Four
__________30. How should you hold a knife?
A. Hold the handle with one hand. Hold the food item with the other and tuck your fingers in.
B. Hold the handle with one hand and the blade with the other.
C. Hold the hand with your hand and use your fingers to guide the blade.
D. Hold the handle with one hand. Relax your other hand by your side.
__________31. Which of the following would you use to scrape bowls and jars?
A. Spatula
B. Rubber scraper
C. Pancake turner
D. Wooden spoon
__________32. Select the best piece of equipment for measuring 2 cups of water.
A. measuring spoons
B. dry measuring cups
C. liquid measuring cups
D. tea cup
__________33. Which is most appropriate for cooking custards, sauces, and icings which burn easily?
A. saucepan
B. Dutch oven
C. steamer
D. double boiler
___________34. Assembling all the ingredients and tools needed to bake a birthday cake is an example of ____.
A. Mise en Place
B. Decorating
C. Managing
D. All of the above
___________35. What is the best way to put the ingredients together in the straight dough method?
A. liquid and yeast, flour, dry
B. flour and dry
C. liquid and dry
D. liquid
___________36. What is gluten?
A. Flour b. chewing gum c. protein d. Leavening agent
___________37. What does gluten do for leavening gasses?
A. It deflates them, so the bread can rise
B. It makes them rise
C. It provides strength to hold the gasses in, so the bread can rise
D. It does nothing for them, so the bread can rise
____________38. What is the purpose of flour in breads?
A. Regulates the action of the salt
B. Adds structure
C. Makes them rise
D. Adds color
__________39. What nutrient do you get from the leavening agents in our breads?
a. Protein
b. Iron
c. Complex carbohydrates
d. You don’t get any nutrients
__________40. Kneading bread dough is primarily done
a. to develop gluten
b. to stimulate yeast action
c. to tenderize the bread
d. to evenly distribute the ingredients
___________41. In the "sponge method" of making bread, you mix the ingredients but reserve part of this
ingredient for addition at a later time in the process.
a. water
 b. egg
c. fat
d. flour
e. yeast
Arrange the following procedures of Dinner Roll. Write a b c in arranging those procedures.

__________42.Bake at 300 degrees F for 15 minutes or until golden brown.

__________43.Add yeast to the scald mixture.
__________44.Form dough into different shapes.
__________45.Knead until smooth and elastic.
__________46.Transfer the dough on a greased board
__________47.Let it rises again for an hour.
__________48.Add mixture to the flour mix little.
__________49.Let rise in a greased bowl.
__________50. Then beat egg yolk, mix very well.
 Second Periodical Test
TVL- Bread and Pastry Production 11
Name:______________________________________________ Date:_________________
Year & Section:______________________________________ Score:________________
Multiple Choice - Directions - For each of the following questions select the letter which best represents the
correct answer. Place the correct response in the space provided.
1. A tart _____.
a. is heavier than a pie
b. is a pie with no top crust
c. has a crust that is thicker than a pie
d. none of the above
2. I am a shallow pan with straight, fluted sides, and a false bottom. I am a _____ pan.
a. pie b. tart c. either a or b d. neither a nor b
3. Julian noticed that Chef Swensen had a fork, a roll of parchment, and a bowl of dried beans
on the table where he was preparing tart shells. When he asked about these three things,
Chef Swensen said, _____.
a. “I haven’t had time to clean up my work space from my last project.”
b. “I’m going to make a bean and parchment tart and eat it with the fork.”
c. “I’m going to use these things to make sure the bottom of my tart shells don’t puff and blister.”
d. none of the above
4. Pastry _____.
a. comes from the word “paste”
b. is basically a mixture of flour, liquid, and fat
c. refers to both pastes and doughs and the products made from them
d. all of the above
5. How many cups are there in 1 kilo?
a. 3 b. 4 c. 5 d. 6
6. In strudel or phyllo dough special puff pastry shortening is available, butter is the
preferred fat in puff pastry because butter is _____.
a. not as hard when it is refrigerated
b. doesn’t soften and melt at room temperature
c. less expensive
d. more pleasant to eat
7. Which type of light pastry is filled with whipped cream or a sweetened cream filling and often
topped with chocolate or ganache?
a. Cream Puff
b. Danish Puff
c. French Pastries
d. Pie and Tart
8. To roll puff pastry, the dough should be
a. room temperature.
b. warm and slightly sticky.
c. cool and firm.
d. cold and hard.
9. Puff pastry dough will shrink during baking if
a. too much fat was used during makeup.
b. the dough was not relaxed before baking.
c. the oven heat was uneven.
d. too few turns were performed during the rolling-in process.
10. How many cups are there in 1 kilo?
a. 3 b. 5 c. 4 d. 16
11. 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 leveling
c. shovel the flour
d. sift it before measuring
12. The process of beating fat and sugar together to incorporate air is called:
a. Folding
b. Blending
c. Creaming
d. kneading
13. Which of the following is not a function of sugar in baked goods?

a. To increase keeping qualities.

b. To create firmness or structure.
c. To help develop crust color.
d. To provide food for yeast
14. A suitable fat to use for pie crusts is:

a. Regular shortening
b. Butter
c. Lard
d. All of the above
15. Salt is used in bread making because it:
a. Improves flavor.
b. Strengthens gluten.
c. Slows yeast action.
d. All of the above
16. The three phases of mixing in the production of doughs are ____________________.
a. blending the ingredients, developing the dough, scaling the dough
b. scaling the ingredients, mixing the ingredients, forming the dough
c. blending the ingredients, forming the dough, developing the dough
d. combining the ingredients, forming the dough, forming the air cells
17. Salt is an important ingredient in bread dough because _______________________.
a. it enhances flavor
b. it makes gluten more elastic
c. both a and b
d. none of the above
18. Which of the following is not a function of water in doughs and batters?
a. It enables baking powder to release gases.
b. It keeps starches from gelatinizing too early.
c. It enables yeast to become active.
d. It enables the formation of gluten
19. Salt is incorporated into pie dough by_____________________________.
a. sifting it with the flour
b. dissolving it in the water
c. blending it with the fat
d. none of the above
20. A good baking temperature for a double-crust apple pie is ______________.
a. 325°F
b. 375°F
c. 425°F
d. 500°F
21. Which of the following statements about puff pastry is incorrect?
a. Puff pastry is one of the most difficult bakery products to make.
b. Puff pastry is a rolled-in dough, like Danish and croissant doughs.
c. Puff pastry can rise to eight times it original thickness when baked.
d. A strong yeast is required to enable puff pastry to rise in such a spectacular manner.
22. 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
23. 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
24. What is the outer part of a pie or pastry?
a. crust b. filling c. muffins d. toppings
25. The process by which yeast changes sugar into carbon dioxide is called:
a. Kneading
b. Proofing
c. Fermentation
d. Knocking back
26. What do you call the process of putting products into containers for easy distribution?
a. labeling b. packaging c. storing d. wrapping
27. What storing technique is used to draw, fold and cover the bakery product?
a. chilling b. folding c. refrigerate d. wrapping
28. When making large baked tart shells, it is important to _____.
a. stretch the dough so it fits snugly in the pan
b. warm the dough until it is slightly above room temperature
c. prick the bottom of the dough all over with a fork
d. all of the above
29. Chef Miette sprinkles crumbs on the bottom of his tart shells before baking when he _____.
a. uses meringue tart shells
b. wants to prevent his tart shells from puffing and blistering
c. fills his tarts with juicy fruits
d. plans to glaze his tarts when they are finished baking
30. Chef Salazar docks the bottom of his tart shells so they won’t _____ as they bake.
a. burn b. tunnel c. puff and blister d. absorb as much fruit juice
31. Julian noticed that Chef Swensen had a fork, a roll of parchment, and a bowl of dried beans
on the table where he was preparing tart shells. When he asked about these three things, Chef said___.
a. “I haven’t had time to clean up my work space from my last project.”
b. “I’m going to make a bean and parchment tart and eat it with the fork.”
c. “I’m going to use these things to make sure the bottom of my tart shells don’t puff and blister.”
d. none of the above
32. If the fruit pieces you are going to use in your tarts are hard, it is a good idea to _____
until they soften.
a. boil them in salted water
b. sauté them lightly in butter and sugar
c. heat them in a microwave oven
d. either b or c
33. Docking a tart shell means:
a. Prebaking it before adding a filling
b. Fluting the rim to improve the appearance
c. Pricking holes in the dough before baking
d. Lining the bottom with a special filling before putting in the fruit
34. What is the difference between a pie and a tart? 
a. Tarts are usually open-faced, while pies are typically covered with a full or latticed crust.
b. Pies are made in sloped pans, while tarts are made in straight-sided pans.
c. Tarts tend to be shallower than pies.
 d. All of the above.

35. Which fat should you use for maximum flakiness in your pie dough?
a. Butter b. shortening c. Lard d. margarine
36. What is a potential disadvantage to using cold milk instead of cold water to moisten pie dough?
a. Decreases richness and nutritional value.
b. It will make the crust very delicate.
c. It produces a darker, less crisp crust
d. none
37. Why would you want to avoid overmixing a pie dough?
a. It will make the dough too soft.
b. It will develop gluten proteins and make the dough tough.
c. It will aerate the dough and cause it to rise in the oven.
d. None of the above
38. The decorative edge of a pie crust is also known as?
a. Fluted Edge b. Horned Edge c. Drummed Edge d. Piped Edge
39. Which of the following flours is commonly used for a flaky pie crust?
a. APF b. Cake Flour c. Wheat flour d. None of the above
40. Which of the following fats used to make a pastry will result in a mealy crust?
a. lard b. shortening c. oil d. butter
41. Which of the following is true about pastry dough?
a. there is a higher proportion of flour to liquid
b. there is a higher proportion of liquid to flour
c. only a small amount of flour should be used during the rolling process
d. the dough should be chilled prior to rolling
42. What coating is applied to food to make the food shiny and glossy?
a. custard b. ganache c. glaze d. syrup
43. What do you call the tool that monitors the baking time and rising of yeast?
a. Timer b. Thermometer c. scale d. whisk
44. What are the four main ingredients in pastry, and their function?
a. Flour, Fat, salt and liquid
b. Baking powder, Flour, Milk and yeast
c. Yeast, flour, baking soda, and lard
d. Flour, bread improver, milk and vanilla
45. When cutting in shortening with flour and salt, why is it important to mix it thoroughly
together like coarse corn meal?
a. So it will be thoroughly mixed to make the crust tender and flaky.
b. So it will be shiny and glossy
c. So it will not be saggy
d. So it will not be flaky
46. Why is the temperature of water important when adding to the flour/shortening mixture?
a. Cold water to chill fat so it doesn’t melt
b. Luke warm water to melt the fat
c. Any form of water will do
d. Water from faucet is most advisable
47. What ingredients can be used to thicken up fruit for a double crusted pie?
a. Tapioca b. Flour c. Cornstarch d. milk
48. What is the difference between using butter, margarine, shortening, oil, or lard as the fat
when preparing a pie crust?
a. Taste and flavor b. tender and texture c. appearance and texture d. None
49. It is a mixing method use to flatten dough out into a sheet in preparation to shaping to
various forms.
a. Laminating b. Rolling c. Creaming d. Kneading
50. Which type of mixing methods wherein the fats is repeatedly folded into the dough?
a. Laminating b. Rolling c. Creaming d. Kneading