BREAD AND PASTRY PRODUCTION BREAD AND PASTRY PRODUCTION

2ND SEMESTER 2ND SEMESTER

LONG TEST LONG TEST
Test I. Identify the following choice your answer on the given choices. Letters only. Test I. Identify the following choice your answer on the given choices. Letters only.
A. Appearance G. Parchment M. Garnishing S. Consistency G. Appearance G. Parchment M. Garnishing S. Consistency
B. Bread knife H. Beating N. Dust T. Cocoa butter H. Bread knife H. Beating N. Dust T. Cocoa butter
C. Angel food cake I. Bake O. Grease I. Angel food cake I. Bake O. Grease
D. Creaming J. Ganache P. Dough cutter J. Creaming J. Ganache P. Dough cutter
E. Foaming K. Frost Q. Kitchen shears K. Foaming K. Frost Q. Kitchen shears
F. Preheat L. Cocoa butter R. Moisture content. L. Preheat L. Cocoa butter R. Moisture content.

1. Introducing air into the mixture through mechanical agitation. 21. Introducing air into the mixture through mechanical agitation.
2. Cooke food in a dry heat method inside an oven 22. Cooke food in a dry heat method inside an oven
3. It usually has a serrated edge. 23. It usually has a serrated edge.
4. It is used for cutting dough during scaling. 24. It is used for cutting dough during scaling.
5. It is grease-resistant, non-stick, heatproof, quick-release coated paper. 25. It is grease-resistant, non-stick, heatproof, quick-release coated paper.
6. They are used for cutting dried fruits and vegetables, fresh herbs and cutting pastry. 26. They are used for cutting dried fruits and vegetables, fresh herbs and cutting pastry.
7. Is about the form and shape of pastry products after baking. 27. Is about the form and shape of pastry products after baking.
8. The amount of moisture present in pastry products contributes to the moistness and 28. The amount of moisture present in pastry products contributes to the moistness and
softness of pastries. softness of pastries.
9. Type of cake made of meringue and flour. 29. Type of cake made of meringue and flour.
10. Heat the oven prior to baking to achieve the required heat. 30. Heat the oven prior to baking to achieve the required heat.
11. Rich cream made of chocolate and heavy cream. 31. Rich cream made of chocolate and heavy cream.
12. The way in which a certain substance, typically liquid, holds together. 32. The way in which a certain substance, typically liquid, holds together.
13. Rubbing butter and sugar until light and fluffy. 33. Rubbing butter and sugar until light and fluffy.
14. Decorate or embellish something, especially food. 34. Decorate or embellish something, especially food.
15. Brush pan with shortening. 35. Brush pan with shortening.
16. Sprinkle the surface with flour to avoid mixture to stick on it. 36. Sprinkle the surface with flour to avoid mixture to stick on it.
17. Cover cakes with icing. 37. Cover cakes with icing.
18. Continuously beat egg white to incorporate air until it becomes light and fluffy. 38. Continuously beat egg white to incorporate air until it becomes light and fluffy.
19. Dry powder made from ground cocoa solids. 39. Dry powder made from ground cocoa solids.
20. White or yellowish fat found in natural chocolate. 40. White or yellowish fat found in natural chocolate.

TEST II. TEST II.

Give the following. Give the following.

21-25. cutting tools 31-35. measuring tools 21-25. cutting tools 31-35. measuring tools
26-30. miscellaneous tools 36-40. mixing tools. 26-30. miscellaneous tools 36-40. mixing tools.