DALUBHASAAN NG LUNGSOD NG LUCENA

(formerly City College of Lucena)

Isabang, Lucena City
Tel. No. and Fax No. (042) 797 – 1671

Name:________________________________ Date :______________

Year and section:_______________________ Score:______________

BREAD AND PASTRY PRODUCTION (MANUAL)

Modified true or false: Encircle T if the statement is correct and if the statement is incorrect
encircle Fandwrite on the blank space the replacement of the underlined word to make the false
statement correct. STRICTLY NO ERASURES.
T F _____________1. Pastry is a delicate baked products which consist of crust and filling.
T F ____________2.The gluten content of bread flour provides framework or substance
……………………… of baked pastries.

T F ____________3.The first procedure in making egg pie crust is to cut in fat and
………………………. and flour using pastry blender until ingredients resemble a course meal.

T F _____________4.Aluminum foil are extremely useful as they can be made either soft or
……………………….. or hard forms, as sheets or containers, and with different thickness.
T F ____________5. Pastry dough may be frozen up to 3 months.
T F ____________6.Preservation helps prolong its shelf life by preventing chemical damage.
T F ____________7.Baked pies will last about four months in freezer.
T F _____________8. In making custards, whole eggs are used for greater thickening power.

T F ____________9.Candy thermometer used to measure temperature of boiled sugar

……………………. sugar especially pulled sugar.
T F ____________10. Dough cutter also called rubber scraper
T F _____________11. Pastry brush made of soft, flexible nylon or unbleached hog bristles.
T F ____________12.Garnishes which are highly seasoned are good in taste.

T F _____________13.The custard filling of tart and pies contain protein which provides
food …………………… food for bacteria.

T F _____________14.Packaging refers to any material used to cover, contain, protect,

handle, ………………… handle preserve, identify, describe, promote market good.

T F _____________15.French pastries made of sweetened yeast dough with toppings such as

………………………… as fruit, nuts, or cheese.
T F _____________16.Offset spatula is used for frosting cakes and also called palette knife.

T F _____________17.Beating is the mixing techniques applied for pies and pastry that fat
………………………… fat and sugar are beaten together until light airy texture.

T F _____________18.Cream puff and éclair are store in cool place or refrigerator to prevent
…………………… prevent mold growth.

T F _____________19.Mixer is intended for mixing, folding, beating, and whipping food

………………………. food ingredients.
T F _____________20. Pastry creams is a thick sauce containing eggs and starch.

Jean Aubrey D. Perea BTVTE 2B

Answer Key: Modified True or False

1. T

2. Flour

3. T

4. Plastic Container

5. Six Months

6. Packaging

7. Unbaked Pies

8. T

9. T

10. Bench Scraper

11. T

12. Not Good

13. T

14. T

15. Danish Pastry

16. Metal Spatula

17. Creaming

18. T

19. Electric Mixer

20. T

Jean Aubrey D. Perea BTVTE 2B