Republic of the Philippines

Department of Education
REGION IX, ZAMBOANGA PENINSULA
SCHOOLS DIVISION OF ZAMBOANGA CITY
TICTAPUL NATIONAL HIGH SCHOOL
TICTAPUL, ZAMBOANGA CITY
SECOND QUARTER EXAMINATION
TECHNOLOGY AND LIVELIHOOD EDUCATION
Bread and Pastry Production
Name: ________________________ Score: _____________
Section: ______________________ Date: ______________

Directions: Read and understand each question carefully. Choose your answer from the choices given. Write your answer on the space
provided before each number.
____1. Which of the following is the important ingredient in pastries provides the moisture needed to develop gluten?
a. water b. compound lard c. edible tallow d. vegetable oil
____2. Shaina will prepare a boiled icing, which sugar she will use?
a. Brown sugar b. confectioner’s sugar c. granulated sugar d.refined sugar
____3. Which of the following is an equipment used for baking, heating, and drying foods?
a. Oven b. steamer c. double boiler c. cookie or baking sheet
____4. Which of the following sweet baked good is usually made of crust?
a. bread b. pastry c. pie d. pizza
____5. Sarah prepares a flour that contains more gluten and less starch. Which of the following flour is this?
a. All-purpose flour b. bread flour c. cake flour d. soft flour
____6. Which of the following step to have better results in pastry making?
a. Measure ingredients accurately c. Memorize the recipe very well
b. Use modern equipment d. Use only imported ingredients
____7. How many teaspoons in 1 tablespoon?
a. 3 b. 5 c. 10 d. 16
____8. Belle prepares ingredients in baking bread. Which of the following 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 it before measuring
____9. The baker will bake a buko pie. Which of the following he will prepare first?
a. Batter c. cream c. filling d. dough for crust
____10. Which of the following are the steps in measuring flour that Mina will do?
I-Spoon sifted flour lightly into a measuring cup heaping it well over the top of the cup. Do not 1
II-Level off the cup with s straight-edged utensils or spatula
III-Sift the flour to remove lumps
a. I,II,III b. II,I,III c. III,I,II d. III,II,I
____11. Shana is heating the oven to a desired temperature before putting the egg pie. Which of the following term she is referring to?
a. Pre-heat b. glaze c. knead d. whip
____12. How many grams in 1 kilogram?
a. 1000g b. 500g c. 600g d. 2000g
____13. ½ C : 4 oz
1C : ___ oz
a. 8oz b. 16 oz c. 24 oz d. 36 oz
____14. 1 tbsp : 3 tsp
3 tbsp : ___ tsp
a. 9 tspb. 10 tsp c. 15 tsp d. 20 tsp
____15. 1 gal :4q
3 gal : ___ q
a. 12 q b. 24 q c. 36 q d. 40 q
____16. Which of the following pastry is light and filled with whipped cream or a sweetened cream filling and often topped with chocolate?
a. Cream puffs b. puff pastry c. Danish pastry d. French pastry
____17. Jenessa wants a light, flaky, rich pastry made by rolling dough with butter and folding it to form layers. Which is she referring to?
a. Cream puffs b. puff pastry c. Danish pastry d. French pastry
____18. It is a pastry made of sweetened yeast dough with toppings such as fruits, nuts, or cheese. Which of the following is referring to?
a. Cream puffs b. puff pastry c. Danish pastry d. French pastry
____19. Which of the following pastry filled with custard or fruit?
a. Cream puffs b. puff pastry c. Danish pastry d. French pastry
____20. The following are the example of shortening except.
a. Oil b. butter c. margarine d. eggs
____21. The following are the basic ingredients in pastry except.
a. All-purpose flour b. shortening c. water, salt d. baking powder
____22. Which of the following is not an example of minor ingredients in baking?
a. Vanilla b. salt c. coffee d. eggs
____23. The following are the types of glazes except.
a. Milk glaze b. brown sugar glaze c. lemon glaze d. fruit juice
____24. The following are the equipment used for storing pastries except.
a. chiller b. freezer c. refrigerator d. oven
____25. What do you call the process of putting product into containers for easy distribution?
a. Labeling b. packaging c. storing d. wrapping
____26. Rachel will bake an egg pie. Which ingredient she will prepare for filling to bake an egg pie?
a. egg b. buko c. mango d. pineapple
____27. Which refers to a personal cleanliness practice in baking?
a. Combing the hair in the workplacec.Keeping fingernails long
b. Washing the hands after work d. Wearing an apron during working hours
____28. The following are the packaging materials for storing pastries except.
a. Plastic container b. aluminum foil c. paper boxes d. freezer
____29. How will you describe flour?
a. Whitish color b. high absorption c. has uniformity d. none of these
____30. How will you know that the eggs are fresh?
a. Pinkish in color c. egg yolk is not intact c. spoiled eggs d. none of these
____31. Which mixing technique is when mixing all ingredients usually with spoon in a circular motion?
a. Stirring b. beating c. whisking d. rolling
____32. Elizel uses an electric mixer to beat ingredients together. Which mixing technique she demonstrated?
a. Stirring b. beating c. whisking d. rolling
____33. Which of the following technique is known as the whipping method?
a. Stirring b. beating c. whisking d. rolling
____34. It is to flatten dough out into a sheet in preparation to shaping to various forms
a. Stirring b. beating c. whisking d. rolling
____35. Which type of technique is when fat repeatedly folded into the dough?
a. Stirring b. beating c. whisking d. laminating
____36. Which mixing technique is when fat and sugar are beaten together until airy texture?
a. Creaming b. cutting in c. folding d. beating
____37. It is a mixing technique that working with the dough with the heel of hands accompanied by pressing, stretching and folding in order
to develop its gluten.
a. Creaming b. stirring c. folding d. kneading
____38. Marian is adding butter into the flour. Which mixing technique she will do?
a. Creaming b. stirring c. folding d. cut in or cutting in
____39. Which of the following is used to whip the eggs?
a. knives b. whisk c. ladle d. rubber scraper
____40. It is used for cutting in butter into the flour.
a. knives b. whisk c. ladle d. pastry blender
____41. Which of the following is an equipment used for baking, heating, and drying foods?
a. Oven b. steamer c. double boiler c. cookie or baking sheet
____42. It is a flat aluminum sheet used for baking cookies.
a. Oven b. steamer c. double boiler c. cookie or baking sheet
___43. Which of the baking utensil used for levelling off dry ingredients?
b. Oven b. steamer c. spatula c. cookie or baking sheet
___44. Which of the following utensil where ingredients are mixed?
a. Mixing bowl b. steamer c. double boiler c. cookie or baking sheet
___45. Which type of utensil will you use to cut dough?
a. Oven b. dough cutter c. double boiler c. cookie or baking sheet
___46. If the oven temperature of baking two-crust pies with cooked filling is 425’F-45O’F, how about in baking two-crust pies with uncooked
filling?
a. 350’F-400’F a. 360’F-410’F c. 370’F-420’F D. 400’F-425’F
___47. Which oven temperature in baking one-crust pie?
a. 400’F-425’F a. 360’F-410’F c. 370’F-420’F D. 375’F
___48. Why you need to follow oven temperature and time in baking?
a. It can affect the texture and flavor of the baked goods.
b. To avoid overcooked
c. To be done perfectly
d. All of the above
___49. How many minutes in baking two-crust pies with cooked filling?
a. 10-15 minutes b. 15-20 minutes c. 20-25 minutes d. 30-45 minutes
___50. How will you describe a burned pastry product?
a. Bitter in taste and black or dark brown in color
b. Well made
c. Tender
d. None of these
Study first!!!