POST TEST IN BREAD AND PASTRY PRODUCTION

1. Commonly used to whip egg whites into a firm foam to make meringue, or to whip cream into whipped cream.
A. Rubber scrapper C. Electric Mixer/ Wire Whisk
B. Spatula D. Sifter
2. It is grease-resistant, non-stick, heatproof, quick-release coated paper. It is used as lining baking pans and making piping cones for decor work.
A. Clean Paper C. Foil
B. Clean-wrap D. Parchment Paper
3. It is used for greasing pans, washes, and brushing of cake crumbs.
A. Pastry Brush C. Rubber scrapper
B. Spatula D. Wooden spoon
4. It cuts fat into pieces to be able to coat it with flour in pie making.
A. Cookie Cutter C. Dough Cutter
B. Kitchen Knife D. Pastry Blender
5. It rolls out, flattens or thins the dough or paste. It may be made of wood, metal, marble or synthetic materials.
A. Rolling Pin C. Sifter
B. Baking Pan D. Palette Knife
6. This is also called palette knife and used for frosting cakes.
A. Spatula C. Rubber scrapper
B. Kitchen Knife D. Grater
7. It is used to cut dough during scaling.
A. Pastry Blender C. Cookie Cutter
B. Kitchen Knife d. Dough Cutter
8. It is used to grate, shred or slice vegetables, fruits and cheese.
A. Knife C. Muffin Shredder
B. Grater D. Oven
9. It usually has a serrated edge. This helps cut bread or cake without crushing it.
A. Steak Knife C. Chef’s Knife
B. Bread Knife D. Grater
10. They are used for cutting dried fruits and vegetables fresh herbs, and cutting pastry.
A. Steak Knife C. Kitchen Shears
B. Bread Knife D. Grater
11. A rich pastry, filled with custard or fruit.
A. Danish Pastry C. Puff Pastry
B. French Pastry D. Crust
12. A pastry made of sweetened yeast dough with toppings such as fruit, nuts, or cheese.
A. French Pastry C. Puff Pastry
B. Danish Pastry D. Crust
13. A light, flaky, rich pastry made by rolling dough with butter and folding it to form layers.
A. French Pastry C. Puff Pastry
B. Danish Pastry D. Crust
14. A type of light pastry that is filled with whipped cream or a sweetened cream filling and often topped with chocolate.
A. Cream Puff C. Tarts
B. Danish Pastry D. French Pastry
15. Too much liquid absorbed by flour resulting to a less flaky product.
A. Over Hydration C. Leavened
B. Hydrogenated Shortening D. Hydration
16. Yeast, baking powder or baking soda.
A. Leavener C. use to hydrate baked products
B. Main Ingredient D. Chemical
17. To introduce something new.
A. Habit C. altered
B. Innovative D. Original
18. Refers to the dough in pies and other pastries characterized by flakiness and tenderness.
A. Crust C. crumbs
B. Puff D. Hydrogenated Shortening
19. Customary way of doing things.
A. Habits C. Innovating
B. Innovative D. Improving
20. Govern actions that may cause harm or injury.
A. Hazard C. Caution
B. Safety Guides D. Procedures
21. State of physical and mental well- being.
A. Health C. Exercise
B. Illness D. None of the above
22. Working with a pastry dough regulated by a prescribed number of strokes.
A. Manipulation C. Stirring
B. Kneading d. Controlled manipulation
23. To combine with waters to form a hydrate. Specifically, this refers to water added to flare to make a dough or batter.
A. Over Hydration C. newspeed
B. Hydration D. Muffin Method
24. Fat or lard is processed with hydrogen to become solid.
 A. Shortening C. Hydrogenated Shortening
B. Oil D. Newspeed
25. To enhance or improve the quality, fillings enrich pastries by improving its palatability, appearance, and nutrient content.
A. Innovative C. Enhance
B. Enrich D. Garnishing
26. Baking time of One- crust pie (custard type unbaked shell)
A. 30 to 40 mins C. 15 to 20 mins
B. 40 to 50 mins D. 45 mins to 1 hr
27. A sweet glaze made of sugar, butter, water, and egg whites or milk, often flavored and cooked and used to cover or decorate baked goods, such
as cakes or cookies.
A. Icings/coatings C. Filling
B. Glaze D. Custard

28. An edible mixture used to fill pastries, sandwiches, or cakes.

A. Icings/coatings C. Filling
B. Glaze D. Pastry Cream

29. In cooking is a coating of a glossy, often sweet, sometimes savory, substance applied to food typically by dipping, dripping, or with a brush.
A. Icings/coatings C. Custard Cream
B. Glaze D. Filling

30. How many Tablespoon of butter you need in order to make a Brown Sugar Glaze?
A. 5 TBSP C. 4 TBSP
B. 6 TBSP D. 3 TBSP
31. How many cups of sugar you need to make a Boiled Icing?
A. 2 Cups C. 3 Cups
B. 2 ½ Cups D. 4 Cups
32. Pure white fluffy beaten egg whites.
A. Whipped Cream C. Meringue
B. Custard D. Custard Cream
33. Beaten fat with sugar. Can be used as a filling and frosting. Can be piped to form soft decorations.
A. Custard Cream C. Icing
B. Meringue D. Whipped Cream
34. How many whole eggs you need to make the Cream puff crust?
A. 2 C. 3
B. 5 D. 4
35. Pastry dough may be frozen up to how many months?
A. 2 C. 6
B. 1 D. 4
36. Unbaked pies will last about how many months in the freezer?
A. 4 C. 6-8
B. 3 D. 2
37. An ingredient that acts as creaming agent
A. Sugar C. Egg
B. Shortening D. Leavening
38. Measurement of evaporated milk in making custard cream.
A. 250ml C. 150ml
B. ½ cup D. 3cups
39. Also known as “bitter chocolate” and pure chocolate liquor mixed with fat.
A. Black Chocolate C. Dark Chocolate
B. Unsweetened Chocolate D. Semi Sweet chocolate
40. What is the measurement of all- purpose flour in making dinner roll?
A. 1 cup C. 2 ½ cups
B. 3 cups D. 2 cups
41. How do you substitute 1 cup of fresh milk to 1 cup of evaporated milk.
42. How do you substitute 1 cup of all - purpose flour to 1 cup of cake flour?
43. Measurement of evaporated milk in making custard cream.
44. How many eggs do you used in making the crust of cream puff?
45. Measurement of vanilla extract in making the crust of tart?
46. How many cups of plain flour do you need in making the crust of tart?
47. An ingredient that acts as creaming agent.
48. A pure, white, fluffy beaten egg whites.
49. How many table spoon of baking powder do you used in making a chiffon cake?
50. Cook food in a dry heat method inside an oven.