Republic of the Philippines

PAGSANGHAN NATIONAL HIGH SCHOOL

Senior High School Department
Pagsanghan W. Samar

Table of specification
Second Quarter Examination
for
Bread and Pastry Production

Skills/Topic Percentage No. 60% 30% Moderate 10% Total

of Easy Difficult
Days

Quarter 2 20% 10 (6) (3) (1) 10

LO 1 1,2,3,4,5.6 31,32,33 46
Prepare pastry
products

LO 2 30% 15 (9) (4.5) (1.5) 15

Decorate and 7,8,9,10,11,12,13,14,15 34,35,36,37,38 47
Present Pastry
Product

LO 3 50% 25 (15) (7.5) (2.5) 25

Store Pastry 16,17,18,19,20,21,22,23, 39,40,41,42,43,44,45 48,49,50
Product 24,25,26,27,28,29,30

Total 100% 50 30 15 5 50

Prepared by:
Aileen P. Fenellere
SHST-1
 Republic of the Philippines
PAGSANGHAN NATIONAL HIGH SCHOOL
Senior High School Department
Pagsanghan W. Samar

SECOND QUARTER XAMINATION

Grade 11- Bread and Pastry Production
Direction: Read the question carefully. Write the letter of your correct answer on your answer sheet.
Note: Avoid Erasure

1. In baking pastries measuring makes a________on the bake product.

A. Change C. Difference
B. Imbalance D. Conformity
2. Accurate measurement is one of the important factors that_______ to success in baking.
A. Contribute C. Adding
B. Provide D. supply
3. In measuring a flour do not shake the measuring cup instead level using?
A. Wooden spatula C. Stainless spatula
B. Edge of a Knife D. Both B and C
4.A liquid measuring cup is used to measure?
A. Solid C. Dry ingredients
B. Liquid D. All the choices
5. Standard measure of 1 tablespoon is equivalent measure to?
A. 2 ½ teaspoon C. 2 pints, 4 quarts
B. 1 peck D. 3 teaspoon; ½ fluid ounce
6. Baking is an exact____ and measuring ingredients by weight is far more accurate than measuring
by_____?
A. Science and Volume C. Volume and science
B. Ingredients and Liquid D. Liquid and Ingredients
7. The easiest way to decorate an ordinary pastry is with coat of?
A. Chocolate C. Honey
B. Glaze D. Creamy milk

8. Consist of 2cups of confectioner sugar and ¼ cup of milk is called?

A. Chocolate Glaze C. Basic milk Glaze
B. Brown sugar Glaze D. Lemon Glaze
9. Consist of 2 cups confectioner’s sugar with 2 teaspoon finely grated lemon zest and ¼ cup lemon juice.
A. Lemon Glaze C. Basic Milk
B. Brown sugar Glaze D. Chocolate Glaze
10. It is made from beating egg whites with sugar.
A. Jams and Jellies C. Simple sugar
B. Meringue D. whipped Cream
11. Pastries consist of a ________Proportion of Fat to flour.
A. Low C. Medium
B. High D. Both Medium and High
12. Is the pastry flour should be used than all-purposed flour?
A. Contain less gluten C. Contain high of gluten
B. Contain more gluten D. Contain exact gluten
13. Hydrogenated shortening which are fats contain moisture.
A. Cooking oil and coconut oil C. Lard and butter
B. Vegetable oil and olive oil D. Margarine and lard
14. The dough used in pastries differ in___and___ depending on the ratio of flour, salt, shortening and
water
A. Thickness and Flakiness C. Softness and Thickness
B. Flakiness and tenderness D. Tenderness and thickness
15. Garnishes which are highly seasoned are not____ in taste.
A. Bad C. Good
B. great D. Worthy
16. Store pastry products according to stablished______ and_______ Procedures.
A. Packaging and Preservation C. Characteristic and Preservation
B. Packaging and Standards D. Standards and Procedures
17. In selecting packaging appropriate for the preservation of product____and____characteristic.
A. Standards and Freshness C. Freshness and Eating
B. Packaging and Eating D. Characteristic and Eating
18. Storing Pastry product is one of the most important undertakings after preparation wherein they are to
be kept properly to?
A. Avoid mold growth C. Avoid spoilage
B. Avoid discoloration D. Avoid unpleasant smell
19. Proper storage means that pastries must covered with plastic or place in a ___ before storing.
A. Plate C. Baking pan
B. Tupper D. Box
20. If milk and cream are used, like in custard, they must not be left to stand at room temperature for?
A. Short of time C. half of time
B. Length of time D. Exact of time
21. Pastry Dough may be frozen up to?
A. Six months C. Four months
B. three months D. One month
22. Unbaked pies will last about four months in the freezer, while baked berry pies can be frozen for?
A. Six to nine months C. Six to Eight months
B. Six to seven months D. Six to ten months
23. It refers to any material used to cover, contain, protect, handle, and preserve product.
A. Storing C. Packaging
B. Pastry D. Baking
24. It plays a significant role especially when dealing with?
A. Packaging C. storing
B. Producing D. Pastry product
25. Major functions of packaging are to protect from_______ in transit loading and unloading?
A. Chemical damage C. Mechanical damage
B. Loss of moisture D. Foreign body infestation
26. It extremely useful as they can be made either soft or hard forms, as sheets or containers, and with
different thickness, light resistance and flexibility.
A. Paper/ Boxes C. Cellophane
B. Stainless D. Plastic container
27. Pastry products contain egg and dairy products, as they present a potential ___if not stored properly.
A. Health hazard C. Body infestation
B. Poison D. Chemical Hazard
28. Simplicity is beauty and therefore garnishes should appear natural, fresh and____?
A. Dainty C. Harmonized
B. Attractive D. Decorative
29. Uniformity in grains and textured, it is how it feels in the mouth when eating.
A. Taste C. Consistency
B. Appearance D. Moisture content
30. In pastry products which contribute in the moistness and softness of pastries.
A. Consistency C. Appearance
B. Moisture content D. Color
31. What is the substitution of the ½ cup Margarine?
A. 1 ½ cup butter C. ½ table spoon butter
B. ½ cup salted or unsalted butter D. 1 ½ teaspoon butter
32. Give the equivalent measure of the standard measure of 4 ounces?
A. 2 ½ pound C. ¼ pound
B. 1 ¼ pound D. 1 pound
33. What is the standard preheated temperature for an oven?
A. 230F C. 350F
B. 250F D. 150F
34. What step is being shown in the Figure below

2cups sugar 1/3 cup water

¼ tsp. cream of tartar 2 egg whites

A. Boiled Icing C. Glazing

B. Butter cream D. Royal Icing
35. Sight at least one of the rules for garnishing pastry products.
A. Protect from Foreign body infestation C. garnish should be functional
B. Garnish enhance the color of pastry product D. Garnish should be edible
36. What kind of sugar is primarily used in preparing icing?
A. Brown sugar C. Granulated sugar
B. Confectioner sugar D. Refined sugar
37. What kind of bacteria Found in the egg?
A. Mold C. Thermophile
B. Penicillum D. Salmonella
38. What mixing technique in baking is usually used for merengue and for chiffon products.
A. Blending C. Folding
B. Kneading D. Whisking
39. What Concept is being shown in the figure?

Chiller, Freezer, Refrigerator

A. Storing Pastry Product C. Packaging Pastry product

B. Major Function of Packaging D. Equipment for storing products
40. Where should be store the Pastry product “Egg Pie”?
A. Refrigerator C. Oven
B. Tupperware D. Plastic
41. What do you call the process of putting product into containers for easy distribution?
A. Labeling C. Storing
B. Packaging D. Wrapping
42. It refers to personal cleanliness practice in baking.
A. Combing the hair in the working area C. Keeping fingernails long
B. Washing the hands after work D. wearing an apron in a working hour
43. It describes the storing technique to draw, Fold and cover the bakery product.
A. Chilling C. Folding
B. Refrigerate D. Wrapping
44. The means in keeping oneself, the food, tools, and the kitchen clean.
A. Hygiene C. Safety
B. Orderliness D. none of the choices
45. Why do we need to be innovative and artistically in presenting and plating baked product?
A. To help in marketing the product C. To help in storing of the product
B. To help in eating of the product D. To help preserving
46. Explain what is meant by the Mise en Place?
A. Properly arrange C. Put in place
B. Organize in place D. Put in order
47. Which is the best explaining of the “Mise en place” method.
A. Everything in its place C. Set-up of the array ingredients
B. Well-arranged D. preparation of ingredients
48. Why do you used water in making a crust?
A. To help the crust to be flaky and tender C. To make crust doughy or rubbery
B. To help the dough absorb the butter D. To help the dough become tough
49. Which imply the importance of storing product?
A. Prolong the shelf life of baked product C. To preserve the taste of bake product
B. Preserve the bake product in a lengthen time D. All the above
50. Site one of the Function in packaging product.
A. Packaging ensures protection from the heat C. Packaging give the attractive look
B. Packaging artistically made D. Packaging prolong the shelf life
Start where you are. Use what you have. Do what you can.
-Arthur Ashe

Good Luck!!!!!!!!