Department of Education

Region IV - A CALABARZON
Division of Batangas
District of Rosario West
Rosario Senior High School

First Summative Test in Bread and Pastry Production (NC II)

I.MULTIPLE CHOICE. Choose the letter of the correct answer.

1. It is cooking by dry heat in an oven or oven – type appliance.

A. frying C. baking
B. roasting D. steaming

2. What do you call to the process of converting sugar into alcohol to produce carbon dioxide?
A. acid C. syrup
B. fermentation D. contamination

3. It means to press, stretch, and fold the dough until gluten is developed.
A. punch down C. knead
B. grease D. blend

4. Which of the following is not an example of major ingredients?

A. cream of tartar C. evaporated milk
B. egg wash D. salt

5. It is a tool used for mixing and scraping mixture on the side of a bowl.
A. spatula C. wooden spoon
B. rubber scraper D. dough cutter

6. These are the properties/ characteristics of flour EXCEPT one.

A. yellowish in color C. uniformity
B. high absorption D. tolerance

7. Fiona wants to bake a Pan de Sal and she needs 2 ½ cup of sifted bread flour. What measuring utensil
is needed to get the accurate measurement of the ingredient?
A. dry measuring cup C. dietetic scale
B. liquid measuring cup D. measuring spoon

8. It means keeping bacteria down to a small number as possible through personal hygiene and proper
food handling.
A. cleanliness
B. safety
C. sanitation
D. all of the above

9. Which of the following is/ are the effects of sugar in baking

A. serve as food for the yeast
B. increase the volume of the loaf
C. acts as creaming agent
D. all of the above
10. Which of the following is/ are NOT a worker’s personal hygiene?
A. Having jewelries and accessories while working.
B. Allowing sick person to work in the kitchen.
C. Hands are clean and nails cut short.
D. Using appropriate work outfit.

II. IDENTIFICATION. Identify the following statement.

11. It is a mixture used as a dessert or a topping made of beaten egg whites and sugar until smooth, light
and fluffy, usually added with cream of tartar to make it stable.
12. It is the cheapest liquid ingredient used in baking.
13. A substance responsible for the elastic and sticky characteristics of dough.
14. A tool used in sifting coarse or dry ingredients such as flour and sugar.
15. A type of flour which has 10-11% protein content and is made from a blend of hard and soft wheat
flours, also called the General Purpose Flour or family flour.
16. A hollow dish where ingredients for baking are mixed.
17. It is a sweet, soluble organic compound that belongs to the carbohydrate group of food.
18. This process means to remove sticky ingredients from the side of the mixing bowl.
19. These are gases that cause the dough to rise.
20. A flat, thin and blunt metal used for leveling-off dry ingredients and spreading icing and frosting on
cakes.

III. TRUE or FALSE. Write BPP if the statement is correct and TVL if it is not.
21. Liquid ingredients provide moisture to rehydrate and activate the yeast and bring together the flour
and any other dry ingredients to make the dough.
22. Observance of safety precautions promote work efficiency and prevent accidents.
23. Baking does not require accuracy.
24. 3 teaspoons is equivalent to 1 tablespoon.
25. Vanilla is an example of major ingredients.

IV. ENUMERATION. Enumerate the following.

26 – 27 Kinds/ classifications of dough in baking bread

28 – 33 Six major ingredients in baking

34 – 38 Examples of shortening

39 – 42 Minor ingredients in baking

43 – 45 Types of sugar

46 – 50 Baking tools and equipment

Prepared by:

MARILOU R.CUEVAS
TVLE Teacher