Kalinga Colleges of Science and Technology

Provincial Road, Purok 5, Bulanao, Tabuk City

Kalinga Province
School Year 2022-2023

BREAD AND PASTRY

Name: ____________________________ Year/Section: _____________

I. MULTIPLE CHOICE
GIVEN THE WORDS ON THE TABLE BELOW. CHOOSE AND WRITE THE CORRECT ANSWER ON THE
BLANK PROVIDED BEFORE EACH NUMBER.
A1. BAKE A5. BEAT A9. FOLD A13. GREASE
A2. BLEND A6. KNEAD A10. SIFT A14. BUTTER CAKE
A3. CUT-IN A7. WHIP A11. DOUGH A15. CHIFFON CAKE
A4. BATTER A8. ROLL OUT A12. CREAM

______________ 1. To put dry ingredients through a sifter.

______________ 2. Any mixture of flour, liquid, and other ingredients that will pour or drop.
______________ 3. To flatten ball of dough with a rolling pin until it is of the desired thickness, pie crust,
cookies, and biscuits are usually rolled out.
______________ 4. To cook by dry heat in the oven or enclosed space.
______________ 5. To mix thoroughly two or more ingredients until you cannot tell one from the other. A spoon
or a mixer is used.
______________ 6. To beat rapidly with a beater or mixer to incorporate air and increase volume.
______________ 7. To combine shortening and flour mixture until particles are tiny enough to be used when
making biscuits or pastry.
______________ 8. To rub a pan or griddle with a thin layer of shortening or oil to prevent sticking
______________ 9. Any mixture of flour, liquid, and other ingredients that will pour or drop.
______________ 10. To work stiff dough by pushing with the heel of the hand, folding it over until the dough
becomes smooth and stretchy.
______________ 11. To rub, mash, or work shortening against the side of the bowl with the back of the spoon
until it is smooth and creamy.
______________ 12. A fork, wire whisk, or a beater is used to make a mixture smooth or light.
______________ 13. To combine delicate ingredients, such as beaten egg white or whipped cream with other
mixture, without losing air that has been beaten in.
______________ 14. This cake uses vegetable oil in place of conventional shortening.
______________ 15. This is a conventional type of cake which uses shortening and milk or other liquid.

II. IDENTIFICATION. Read the following sentences and identify what is being asked. 2 pts. each
_________ 1. Is the process of cooking by dry heat in a confined space as in a heated oven with the use
of gas, electricity, wood, charcoal, or oil at temperature from 250 F to 450 F?
_________ 2. It is made from a mixture of water with flour or any cereal.
_________ 3. It is made by the addition of yeast to leaven the dough.
_________ 4. These are divided according to the way they are made, whether dough or batter.
_________ 5. It is a kind of bread that includes muffins, [pancakes, and waffles.
_________ 6. It is also a kind of bread that includes biscuits and dumplings.
_________ 7. This batter has more liquid. It can be poured in a mixing bowl.
_________ 8. This batter has less moisture and thick enough to be lifted from the mixing bowl.
_________ 9. It is a blend of hard and soft wheat.
_________ 10. It is all-purpose flour which contains a leavening agent.
_________ 11. It is a special flour that is used to make very tender cake
_________ 12. It is milled from the entire wheat kernel
_________ 13. These are liquids most often used when baking bread.
_________ 14. This makes the bread tender and moist.
_________ 15. These give taste to bread and improve the flavour.

III. ENUMERATION
A. MOST COMMON BAKED FOOD
1. –
2. –
3. –
4. –
5. –
 B. TWO CATEGORIES OF BREAD (DIFFERENTIATE)
1. –
2. –
C. TWO KINDS OF QUICK BREAD ACCORDING TO THE WAY THEY ARE MADE
(DIFFERENTIATE)
1. –
2. –
D. THREE KINDS OF BATTER
1. –
2. –
3. –
E. FIVE MAIN INGREDIENTS FOR BREAD
1. –
2. –
3. –
4. –
5. –

GIVE THE INGREDIENTS AND THE PROPER PROCEDURE OF SPONGE CAKE.20 PTS.
SPONGE CAKE

INGREDIENTS PROCEDURE

IV. ESSAY
A. DIFFENTIATE THE ITEMS BELOW 10 PTS.
1. Dropped cookies

2. Rolled cookies

V. PRACTICAL EXAM.
Bring or bake a cake for frosting. Prepare your frosting and write your formula below.30 pts.
Cake frosting:
___________________________________________________________________________________________
___________________________________________________________________________________________
____________________________________________________________________________________.
Ingredients:
___________________________________________________________________________________________
___________________________________________________________________________________________
____________________________________________________________________________________.
 Procedure:
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
____________________________________________________________________________________.
Cost of frosting:
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
_________________________

GOODLUCK!!!!

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Prepared By:

JEFFERSON M. SALES
Instructor