DEPARTMENT OF EDUCATION ___8.
What equipment that is used for baking,
REGION V
DIVISION OF CAMARINES SUR
PASACAO NATIONAL HIGH SCHOOL
Sta. rosa Del Norte, Pasacao Camarines Sur
Fourth Quarter Examination
Bread and Pastry 10
Name: __________________________________
Grade and Section:__________ Score : ________
Write the letter of the correct answer on the space
provided before the number.
___1. Familiarizing the common preparation and
baking terminologies that come across in pursuing
baking as a career is very much important. Which of
the following is a method of cooking used in making
breads, cakes, pies, pastries and biscuits?
A. Baking B. Frying C. Drying D. Freezing
___2. Which of the following term means the
process of converting sugar into alcohol to produce
carbon dioxide?
A. Foaming B. Blend C. Fermentation D. Acid
___3. Which of the following are microorganisms
that produce carbon dioxide gas when it mixes with
carbohydrates, causing the dough to rise?
A. Sugar B. Yeast C. Baking soda D. Tartar
___4. Which of the following term means a finely
ground meal obtained by grinding and milling cereal
grains or other root crops?
A. Flour B. Eggs C. Butter D. Lard
___5. Sanitary measures include personal hygiene,
keeping food, equipment and the work area clean.
Which of the following terms mean keeping bacteria
down to a small as possible through personal
hygiene and proper food handling?
A. Facilities B. Wiping C. Washing D. Sanitation
___6. Baking is a sophisticated method of cooking
food. It requires special tools, utensils and
equipment in order to bring out the best results.
What instrument that is used to measure the weight
of the items or ingredients in baking?
A. Dietetic scale B. Measuring cup
C. Grater D. Rolling pin
___7. What tool that is flat, thin and blunt metal
used for leveling-off dry ingredients and spreading
icing and frosting on cakes?
A. Wooden spoon B. Grater C. Spatula D. Beater
heating or drying foods?
A. Oven B. Baking pan
C. Baking sheet D. Rubber scraper
___9.Bakery products are to be kept properly to
avoid spoilage. What storing technique subjecting
food to temperate below freezing point (0°C or
32°F)?
A. Drying B. Cooking C. Freezing D. Melting
___10.What appliance should be used in making or
keeping something, especially food or drinks, cold so
that it stays fresh usually in a fridge?
A. Oven B. AC unit C. Beater D. Refrigerator
___11.What is the span of time it takes to bake
muffins in 400°F oven temperature?
A. 10–15 min B. 15–20 min C. 20–25 min D. 25–30 min
___12.Pastry is a mixture of flour, liquid, and fat.
What term comes from the word “paste” meaning
to stick?
A. Paste B. Pastry C. Pasta D. Pastel
___13.In baking pastries, measuring makes a
difference. What measuring device/tool that is used
to measure liquids in baking/cooking?
A. Cylinder B. Timer
C. Liquid measuring cup D. Glass
___14.Pies and pastries, like cakes, are delightful to
eat. What pastry that is made up of sweetened yeast
dough with toppings such as fruit, nuts or cheese?
A. Danish pastry B. Puff pastry
C. Croissants D. Cream puffs
___15.Baking is a skill, which calls for the exact
measurement of the ingredients to achieve the
desired outcome. What device that is used to
monitor the baking time and rising of yeast?
A. Oven B. Cup C. Glass D. Timer
____16.There are standards and principles to be
followed in decorating and finishing pastry products.
Which of the following term refers to the uniformity
of grains and texture?
A. Appearance B. Color
C. Consistency D. Moisture content
___17.Which of the following term refers to the
form and shape of pastry products after baking?
A. Appearance B. Color
C. Consistency D. Moisture content
___18.What term refers to the amount of moisture ___27.Which of the ingredients is an example of a
present in pastry products which contribute in the physical leavening agent?
moistness and softness of pastries? A. Air B. Baking powder C. Baking soda D. Yeast
a. Appearance b. Color ___28.Mixing method greatly affects flour mixture
c. Consistency d. Moisture content and its resulting product. Which type of mixing
___19.The main objective of packaging is to keep technique is done only in baking bread?
pastry products in good condition until it is sold and A. Blending B. Creaming C. Folding D. Kneading
consumed. What term refers to any material used to ___29.What is the simplest method in mixing the
cover, contain, handle preserve, identify, describe, ingredients together with a utensil, usually a spoon,
promote, and market goods by a producer to the using a circular motion?
consumer? A. Beating B. Creaming C. Folding D. Stirring
A. Plastic B. Packaging ___30.It is considered to be the most important
C. Chilling D. Freezing ingredient in pastry because it provides the moisture
___20.Having right tools for mixing, combining, and needed to develop gluten.
cutting can make the job much easier. What tool A. Salt B. Egg C. Water D. All-purpose flour
used to cut dough during scaling? ___31.Which of the following is not part of the
A. Pastry blender B. Pastry brush standards and principles to be followed in
C. Dough cutter D. Rolling pin 2 decorating and finishing pastry products?
___21.What tool rolls out, flattens or thins the A. Color of the product B. Appearance
dough or paste? C. Consistency D. Shape
A. Pastry blender B. Pastry brush ___32.What is the proper way to measure flour
C. Dough cutter D. Rolling pin accurately?
___22.What tool usually has a serrated edge? This A. Level off with the use of the tines of a fork
helps cut bread or cake without crushing it. B. Shakes the measuring cup before leaving
A. French knives B. Kitchen shears C. Shovel the flour
C. Whisk D. Bread knife D. Sift it before measuring
___23.What tool that is used for beating eggs or ___33.What basic ingredient in baking improves
whipping cream manually? aroma, flavor and nutrition in baked products?
A. Rotary egg beater B. Bread knife A. Baking powder B. Flour C. Shortening D. Sugar
C. Whisk D. Spoon ___35.What can be the substitute for 1 cup of whole
___24.What tool may be made of soft, flexible nylon milk?
or unbleached hog bristles used for greasing pans, A. ½ cup evaporated milk plus ½ cup of water
washes and brushing of cakes? B. 1 2/3 C sweet milk plus 1 tbsp. water
A. Parchment paper B. Pastry blender C. 2 C sweet milk plus ½ tbsp. water
C. Pastry brush D. Metal spatula D. 2/3 C sweet milk plus 1 tbsp. water
___25.What tool that is a plastic or metal tube ___36. What is the best step to have best results in
attached at the tip of the pastry bag to achieve the baking?
desired design when piping out icing? A. Memorize the recipe very well
A. Pastry tip B. Cutting tool B. Use modern equipment
C. Pastry brush D. Spatula C. Use only imported ingredients
___26.What tool that is used to stamp out individual D. Measure ingredients accurately
cookies from rolled dough? ___37.Which refers to personal cleanliness practice
A. Shredder B. Pastry blender in baking?
C. Pastry wheel D. Cookie cutters A. Combing hair in the working area
B. Keeping fingernails long
C. Washing the hands after work
D. Wearing an apron during work hours
___38. Muffins are simple cup breads leavened and
are considered a member of the quick bread family.
Which of the following is not one of the inside
characteristics of Muffin and quick breads?
A. Shape B. Color C. Texture D. Flavor
___39. If 1 cup of butter is equivalent to I cup of
margarine. How many cups of margarine is needed
for a 3 cups of butter?
A. 2 cups B. 3 cups C. 1 cup D. 1 ½ cup
___40. To measure ¾ cup of flour , how many cup of
flour is needed if you already have ½ cup?
A.½ B. 1/3 C. ¼ D.2/4
___41.How many tbsp. of vinegar is needed to make
a 2c. of sour butter milk, if 1 tbsp of vinegar is
needed to make 1 cup.
A. 3 tbsp B. 4 tbsp C. 2 tbsp D. ½ tbsp.
___42.Sifter is a preparatory tool, wooden spoon is
a_______.
A.Measuring tool B. cutting tool
B. Mixing tool D. baking pan
___43. Timer is a measuring tool, pastry blender
is a ______.
A.Measuring tool B. cutting tool
C. Mixing tool D. baking pan
___44. Kitchen shears is a cutting tool, utility
tray is a ______.
a. Preparatory tools c. cutting tool
b. Mixing tool d. baking pan
____45. Tube center pan is baking pan,
measuring spoon is a _______.
a. Measuring tool c. cutting tool
b. Mixing tool d. baking pan

“HONESTY IS THE FASTEST WAY TO PREVENT A

MISTAKE FROM TURNING INTO FAILURE.”
James Altucher

GOD BLESS!!!
Velleveau