Philippine Women`s University

Career Development and Continuing Education Center

Santa Cruz, Laguna

Name: ____________________________ Date: __________________

Section: _______________________ Instructor: ______________

BREAD AND PASTRY

PRELIM EXAMINATION BSHM3
(STRICTLY NO ERASURE)
I. Multiple Choice
1. Is a light winter wheat flour that has been finely milled. It has also been bleached
extensively in the past. Because of the bleaching process and the wheat variety
used, the flour has a very low protein content.
a. All-purpose flour
b. Beard flour
c. Cake flour
d. Self-rising flour
e. Whole wheat flour
2. Is versatile wheat flour with a moderate protein content that is produced from hard
winter wheat. This flour intended to serve as all-purpose flour, as its name implies.
a. All-purpose flour
b. Beard flour
c. Cake flour
d. Self-rising flour
e. Whole wheat flour
3. Is made from the bran, germ, and endosperm of the wheat kernel. It is also has a
much coarser texture and contains more flavor and nutrients than all-purpose flour.
a. All-purpose flour
b. Beard flour
c. Cake flour
d. Self-rising flour
e. Whole wheat flour
4. Is a type of white flour that already contains salt and baking powder. By combining
three ingredients into one, this flour will make fast work of simple recipes.
a. All-purpose flour
b. Beard flour
c. Cake flour
d. Self-rising flour
e. Whole wheat flour
5. Is a white flour made from hard spring wheat that contains more protein than all-
purpose flour. As a result, baked products with this flour have a better gluten
structure
a. All-purpose flour
b. Beard flour
c. Cake flour
d. Self-rising flour
e. Whole wheat flour
6. This is a form of white sugar that has been ground into a fine powder
a. Cane Sugar
b. Dark Brown Sugar
c. Confectioners’ Sugar
d. Granulated Sugar
 Philippine Women`s University
Career Development and Continuing Education Center
Santa Cruz, Laguna

e. Muscovado Sugar
7. Also known as Barbados Sugar, is unrefined cane sugar that has not had the
molasses extracted. It has a sticky, muddy, and sandy feel and a deep, complex taste
that comes in dark and light varieties
a. Cane Sugar
b. Dark Brown Sugar
c. Confectioners’ Sugar
d. Granulated Sugar
e. Muscovado Sugar
8. Is a highly concentrated sugar that can be used for a variety of purpose. It is also
known as refined sugar, table sugar, or white sugar.
a. Cane Sugar
b. Dark Brown Sugar
c. Confectioners’ Sugar
d. Granulated Sugar
e. Muscovado Sugar
9. Unlike granulated sugar, which is made from sugarcane or sugar beets, is made
entirely from sugarcane and is minimally refined.
a. Cane Sugar
b. Dark Brown Sugar
c. Confectioners’ Sugar
d. Granulated Sugar
e. Muscovado Sugar
10. Like its lighte counterpart, this sugar is refined white sugar with molasses added in.
it contains more molasses that light brown sugar, which gives it a stronger, more
intense flavor.
a. Cane Sugar
b. Dark Brown Sugar
c. Confectioners’ Sugar
d. Granulated Sugar
e. Muscovado Sugar

II. Identification
Direction: Identify what is being asked. Arranged the jumbled letters and write your answer on the
space provided. (2 points each)

CITRECEL EIXMR CKRA NOVE OOCKEI ETESH RYAPST EELWH

IERW KIWSH FFNMUI ANP OONWDE OOPSN

NVEO BBRRUE AREPRSC GNLLORI INP

HICTEINPSSTTHEIO
1. Scrapes a bowl clean but could melt if used in a saucepan.
2. A reliable tool for shaping and rolling dough.
3. Are flat, rectangular metal pans used in an oven. They are often used for baking bread rolls,
pastries, and flat products such as cookies, sheet cakes and Swiss rolls.
4. The special blade is used to cut dough or pie crust into strips.
5. The simplest tool for beating and stirring light mixture.
6. A deep pan approximately 4 by 9 inches is used to bake quick and yeast bread, meatloaf, and
other items.
 Philippine Women`s University
Career Development and Continuing Education Center
Santa Cruz, Laguna

7. A large oven into which entire racks full of sheet pans can be wheeled for baking.
8. An appliance that can mix, beat and knead batters and dough.
9. The stirring utensil will conduct heat as you stir.
10. Is an thermally insulated chamber used for the heating, baking, or drying of a substance, and
most commonly used for cooking.

III. Enumeration
Direction: Enumerate the following. Write your answers on your paper.
1. 5 TYPES OF FATS
2. 5 TYPES OF MILK

IV. Essay

What is baking ?