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Directions: Choose the best answer and write the letter only in your answer sheet.
I. Multiple choice
1. What important ingredient in pastries provides the moisture needed to develop gluten?
3. What basic ingredient in baking improves aroma, flavour and nutrition in baked products?
4. Which of the baked goods are usually made of dough or have a crust made out of enriched dough?
c. washing the hands after work d. Wearing an apron during working hours
7. Which type of light pastry is filled with whipped cream or a sweetened cream filling and often topped
with chocolate?
a. 3 b. 5 c. 10 d. 16
a. level off with the use of the tines of a fork b. Shakes the measuring cup before levelling
a. ½ cup evaporated milk plus ½ cup water b. 1 2/3 cups sweet milk plus ½ cup water
c. 2 cups sweet milk plus ½ tbsp water d. 2/3 cup sweet milk plus 1tbsp water
a. 1 cup sifted all purpose flour b. 1 cup sifted all purpose flour plus 2/3 cup cake flour
c. 1 cup minus 1 tbsp sifted all purpose flour d. 1 cup minus 2 tbsp sifted all purpose flour.
13. It is the simplest method in mixing the ingredients together with a utensil, usually a spoon, using a
circular motion.
14. It is the procedure of rubbing one or two ingredients against a bowl with the tip of a wooden spoon
or electric mixer.
17. What mixing technique in baking is usually used for meringue and for chiffon products?
18. What do you call the process of putting product into containers for easy distribution?
20. What storing technique is used to draw, fold and cover the bakery product?
II. Identification
______2. Is a set of marked cups used to measure dry ingredients such as flour and sugar.
______6. Used in sifting coarse or dry ingredients such flour and sugar.
______7. A motor powered device used to stir and blend mixtures used in baking.
______10. A solid elongated wood with handles at both ends that is used to flatten dough or pastry.
1. 1 tbsp =__________tsp
2. 12 tbsp =__________cup
4. ½ cup =__________tbsp
5. 4 ounces =__________tbsp
III. Enumeration