SENIOR HIGH SCHOOL DEPARTMENT

1ST SEMESTER – S.Y. 2023-2024

SUMMATIVE TEST
-BREAD AND PASTRY PRODUCTION-
-
NAME: _______________________________________________________________________________________________ SCORE:
__________________
GRADE AND SECTION: ________________________________________________________________________________ DATE:
___________________

Test I – MULTIPLE CHOICE

Directions: Read the statements carefully and decide which of the options A-D is correct. Write the answer on the
space provided.
_____1. Which of the following ingredients is usually used in dough that gives better taste and flavor?
A. Butter B. Compound Lard C. Edible Tallow D. Vegetable Oil
_____2. What kind of sugar is primarily used in preparing icing?
A. Brown Sugar B. Confectioner’s Sugar C. Granulated Sugar D. Refined Sugar
_____3. What is the basic ingredient in baking that improves aroma, flavor, and nutrition in baked products?
A. Baking Powder B. Flour C. Shortening D. Sugar
_____4. Which of the ingredients is an example of a physical leavening agent?
A. Air B. Baking powder C. Baking soda D. Yeast
_____5. Which kind of flour contains more gluten and less starch?
A. All-purpose flour B. Bread flour C. Cake flour D. Soft-flour
_____6. Which among the choices is a personal cleanliness practice in baking?
A. Combing the hair in the working area C. Washing the hands after work
B. Keeping fingernails long D. Wearing an apron during working hours
_____7. What is the first step to have better results in baking?
A. Keeping oneself clean C. Keeping the utensils and work area clean
B. Keeping the food equipment clean D. All of the above
_____8. What is the best step to have better results in baking?
A. Measure ingredients accurately. C. Use modern equipment.
B. Memorize the recipe well. D. Use only imported ingredients.
_____9. How many cups is equivalent to one gallon?
A. 3 B. 5 C. 10 D. 16
_____10. What is the proper way to measure flour accurately?
A. Level off with the use of the tines of a fork C. Shovel the flour
B. Shakes the measuring cup before levelling D. Sift it before measuring
_____11. Which of the following is the best substitute for sour milk?
A. 1 C sweet milk plus 1 tbsp. vinegar C. 2 C sweet milk plus ½ tbsp. vinegar
B. 1 ¾ C sweet milk plus 1 tbsp. vinegar D. 2/3 C sweet milk plus 1 tbsp. vinegar
_____12. What is the best substitute for one cup sifted flour?
A. 1 C minus 1 tbsp. sifted all = purpose flour C. 1 C plus 2 tbsp. sifted all = purpose flour
B. 1 C minus 2 tbsp. sifted all = purpose flour D. 1 C sifted all-purpose flour
_____13. Which of the following flour mixture is thick enough to be rolled and kneaded?
A. Batter B. Cream C. Crust D. Dough
_____14. It refers to 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. Folding D. Stirring
_____15. Which of the following pastries refer to small, flat, and sweet cakes?
A. Biscuits B. Cookies C. Muffins D. Pies
_____16. Which among the following cookies needs freezing before it is cut into desired shapes before baking?
A. Cookie bar B. Pressed cookie C. Refrigerated cookie D. Rolled cookie
_____17. Which type of mixing technique is done only in baking bread?
A. Blending B. Creaming C. Folding D. Kneading
_____18. It refers to the process of putting your product into containers for easy distribution.
A. Labeling B. Packaging C. Storing D. Wrapping
_____19. It is one of the more innovative methods used in commercial food packaging.
A. Canned package B. Chill packaging C. Foil packaging D. Freezing packaging

_____20. What storing technique is used to draw, fold, and cover the bakery product?
A. Chilling B. Folding C. Refrigerate D. Wrapping
_____21. What important ingredient in pastries provides the moisture needed to develop gluten?
A. Edible tallow B. Flour C. Salt D. Water
_____22. What kind of sugar is primarily used in preparing icing?
A. Brown sugar B. Confectioner’s sugar C. Granulated sugar D. Refined sugar
_____23. What basic ingredient in baking improves aroma, flavor and nutrition in baked products?
A. Baking powder B. Flour C. Shortening D. Sugar
_____24. Which of the baked goods are usually made of dough or have a crust made out of enriched dough?
A. Bread B. Pastry C. Pie D. Pizza
_____25. What kind of flour contains more gluten and less starch?
A. All-purpose flour B. Bread flour C. Cake flour D. Soft-flour
_____26. Which refers to personal cleanliness practice in baking?
A. Combing the hair in the working area C. Washing the hands after work
B. Keeping fingernails long D. Wearing an apron during working hours
_____27. Which type of light pastry is filled with whipped cream or a sweetened cream filling and often topped with chocolate?
A. Cream puffed B. Danish pastry C. French pastries D. Pie and tart
_____28. What is the first step to have best results in baking?
A. Memorize the recipe very well C. Use only imported ingredients
B. Use modern equipment D. Measure ingredients accurately
_____29. How many cups are there in one gallon?
A. 3 B. 5 C. 10 D. 16
_____30. What is the proper way to measure flour accurately?
A. Level off with the use of the tines of a fork C. Shovel the flour
B. Shakes the measuring cup before levelling D. Sift it before measuring
_____31. What is the substitute for 1 cup of whole milk?
A. ½ cup evaporated milk plus ½ cup water C. 2 cups sweet milk plus ½ tbsp. water
B. 1 2/3 cups sweet milk plus 1 tbsp. water D. 2/3 cup sweet milk plus 1 tbsp. water
_____32. What is the best substitute for two cups of pastry flour?
A. 1 cup sifted all-purpose flour C. 1 cup minus 1 tbsp. sifted all-purpose flour
B. 1 cup sifted all-purpose flour plus 2/3 cup D. 1 cup minus 2 tbsp. sifted all-purpose flour
cake flour
_____33. 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
_____34. It is the procedure of rubbing one or two ingredients against a bowl with the tip pf a wooden spoon or electric mixer.
A. Beating B. Creaming C. Stirring D. Folding
_____35. What is the outer part of a loaf bread or pastry?
A. Crust B. Filling C. Muffins D. Topping
_____36. Which is a rich pastry filled with custard of fruit?
A. Cream puff B. Danish pastry C. French pastries D. Pie and tart
_____37. What mixing technique in baking is usually used for meringue and for chiffon products?
A. Blending B. Folding C. Kneading D. Whisking
_____38. What do you call the process of putting product into containers for easy distribution?
A. Labeling B. Packaging C. Storing D. Wrapping
_____39. It is one of the innovative methods of commercial food packaging.
A. Foil packaging B. Canned package C. Freezing packaging D. Chill packaging
_____40. What storing technique is used to draw, fold, and cover the bakery product?
A. Chilling B. Folding C. Refrigerate D. Wrapping
“For GOD so loved the world, that He gave his only begotten Son, that whosoever believeth on him should not perish, but have everlasting
life.” – John 3:16 KJV

Ma’am Erze😊