DEPARTMENT OF EDUCATION

REGION III
DIVISION OF ZAMBALES
JESUS F. MAGSAYSAY TECHNICAL VOCATIONAL HIGH SCHOOL
CASTILLEJOS, ZAMBALES
S.Y 2021-2022
SUMMATIVE TEST #2
BREAD AND PASTRY PRODUCTION 11

Name:________________________ Year & Section ______________ Date: ____________ Score: ______

WEEK 5 & 6
Direction: Read each question carefully, and then encircle the letter which corresponds to the correct answer.
1. It refers to dry heat cooking which usually takes place in oven.
a. baking b. broiling c. grilling d. stewing

2. It refers to fine white flour made from soft wheat which contains 7-9% protein.
a. All-purpose flour b. Bread flour c. Cake flour d. Pastry Flour

3. Which is a light cake made of meringue and flour?

a. Angel food cake b. Batter cake c. Chiffon cake d. Sponge cake

4. Which refers to getting the right number of serving from a recipe and serving the right amount?.
a. mark-up b. portion control c. weight d. yield

5. Which refers to a method of dividing cake into uniform pieces before serving?
a. cutting b. counting c. measuring d. weighing

6. Which method of portioning is done with the use of a food scale?.

a. cutting b. counting c. measuring d. weighing

7. What sweet soluble organic compound belongs to the carbohydrate group of foods?
a. flour b. milk c. shortening d. sugar

8. This very fine sugar dissolves faster and is perfect for making meringue.
a. Caster sugar b. Confectioner’s sugar c. Granulated Sugar d. White sugar

9. What sugar is pulverized into powder to prevent caking?

a. Caster sugar b. Confectioner’s sugar c. Granulated Sugar d. White sugar

10.Which basic ingredient in baking helps attain tenderness by preventing cohesion of gluten strands?
a. Leavening b. liquid c. shortening d. sugar

11. It refers to heating the oven to attain the required baking temperature.
a. baking b. proofing c. preheating d. broiling

12. This type of cake contains a high percentage of fat or shortening.

a. Batter type cake b. chiffon c. foam type cake d. unshorten cake

13. Which contains less than 5 % fats?

a. Batter type cake b. chiffon c. foam type cake d. unshorten cake

14. It is a combination of shortened and foam type cake.

a. Batter type cake b. chiffon c. foam type cake d. unshorten cake
15. What coating is applied to food to make the food shiny or glossy?
a. Custard
b. Ganache
c. Glaze
d. Syrup

Direction: Match Column A from Column B. Connect answers through lines.

WEEK 7 & 8
Direction: Read each question carefully, and then encircle the letter which corresponds to the correct answer.
1. What oven temperature required for One-crust pie (custard type, unbaked shell)?
a. 400°F to 425°F b. 350°F to 425°F c. 450°F d. 425°F to 450°F

2. What oven temperature required for Meringue on cooked filling in prebaked shell?
a. 350°F to 425°F b. 450°F c. 400°F to 425°F d. 425°F to 450°F

3. What oven temperature required for Shell only?

a. 350°F to 425°F b. 450°F c. 400°F to 425°F d. 425°F to 450°F

4. What oven temperature required for Two – crust pies with cooked filling?
a. 350°F to 425°F b. 450°F c. 400°F to 425°F d. 425°F to 450°F

5. What oven temperature required for Two – crust pies with uncooked filling?
a. 350°F to 425°F b. 450°F c. 400°F to 425°F d. 425°F to 450°F
6. What is the baking time for One-crust pie (custard type, unbaked shell)?
a. 45 to 55 min b. 10 to 12 min c. 30 to 40 min d. 12 to 15 min

7. What is the baking time for Meringue on cooked filling in prebaked shell?
a. 45 to 55 min b. 10 to 12 min c. 30 to 40 min d. 12 to 15 min

8. What is the baking time for Shell only?

a. 45 to 55 min b. 10 to 12 min c. 30 to 40 min d. 12 to 15 min

9. What is the baking time for Two – crust pies with uncooked filling?
a. 30 to 45 min b. 10 to 12 min c. 45 to 55 min d. 12 to 15 min

10. What is the baking time for Two – crust pies with cooked filling?
a. 45 to 55 min b. 10 to 12 min c. 30 to 45 min d. 12 to 15 min

Direction: You will prepare Pineapple Pie. What are the missing ingredients and complete the procedure.
Ingredients:
1 recipe pastry for a 9 inch double crust
3⁄4 cup ___________ (11)
1 tbsp. ____________ (12)
1 (20 oz) can crushed pineapple with juice
1 tbsp. lemon juice
2 tbsp. milk
1 tbsp. white sugar

Procedure:
1. Preheat oven to ___________(13)
2. In a _________________ (14), combine sugar, cornstarch, pineapple with juice and lemon juice. ___________ (15) over medium
heat, ___________ (16) constantly until thickened, then allow to boil for 1 minute.
3. Cool slightly and ______________________ (17) into pastry-lined pie pan. ____________ (18) with top crust and seal. Make a few
steam vents in crust, then brush with milk and ______________________ (19). Place in preheated oven and bake for _____ (20)
minutes. Serve chilled or at room temperature.

Prepared:
Marie-Cris M. Quinto
Teacher II
Checked:
Michelle F. Ferrer
School Principal I