BREAD AND PASTRY PRODUCTION

Grade 12A

Name: _____________________________

Read and analyze the statement carefully. Choose the best answer and write the letter
only in your answer sheet.

1. Which of the following ingredients is usually used in dough that gives better taste and
flavor?

A. Butter b. Compound lard c. Edible tallow d. Vegetables oil

2. What kind of sugar is primarily used in preparing icing?
A. Brown sugar
B. Confectioner’s sugar
C. Granulated sugar
D. Refined sugar
3. What is the basic ingredient in baking that improves aroma, flavor, and nutrition in baked
products?
A. Baking powder b. Flour c. Shortening d. Sugar
4. Which of the ingredients is an example of a physical leavening agent?
A. Air b. Baking powder c. Baking soda d. Yeast
5. Which kind of flour contains more gluten and less starch?
A. All-purpose flour
B. Bread flour
C. Cake flour
D. Soft-flour
6. Which among the choices is a personal cleanliness practice in baking?
A. Combing the hair in the working area
B. Keeping fingernails long
C. Washing the hands after work
D. Wearing an apron during working hours
7. What is the first step to have better results in baking?
A. Keeping oneself clean
B. Keeping the food and equipment clean
C. Keeping the utensils and work area clean
D. All of the above
8. What is the best step to have better results in baking?
A. Measure ingredients accurately
B. Memorize the recipe very well.
C. Use modern equipment.
D. Use only imported ingredients.
9. How many cups is equivalent to one gallon?
A. 3 B. 5 C. 10 D. 16
 10. What is the proper way to measure flour accurately?
A. Level off with the use of the tines of a fork
B. Shakes the measuring cup before leveling
C. Shovel the flour
D. Sift it before measuring
11. Which of the following is the best substitute for sour milk?
A. 1 C sweet milk plus 1 tbsp. vinegar
B. 1¾ C sweet milk plus 1 tbsp. vinegar
C. 2 C sweet milk plus ½ tbsp. vinegar
D. 2/3 C sweet milk plus 1 tbsp. vinegar
12. What is the best substitute for one cup sifted flour?
A. 1 C minus 1 tbsp. sifted all = purpose flour
B. 1 C minus 2 tbsp. sifted all = purpose flour
C. 1 C plus 2 tbsp. sifted all = purpose flour
D. 1 C sifted all-purpose flour
13. Which of the following flour mixture is thick enough to be rolled and kneaded?
A. Batter B. Cream C. Crust D. Dough
14. It refers to the procedure of rubbing one or two ingredients against a bowl with the tip of
a wooden spoon or electric mixer.
A. Beating B. Creaming C. Folding D. Stirring
15. Which of the following pastries refer to small, flat, and sweet cakes?
A. Biscuits B. Cookies C. Muffins D. Pies
16. Which among the following cookies needs freezing before it is cut into desired shapes
before baking?
A. Cookie Bar B. Pressed Cookie c. Refrigerated Cookie d. Rolled Cookie
17. Which type of mixing technique is done only in baking bread?
A. Blending B. Creaming C. Folding D. Kneading
18. It refers to the process of putting your product into containers for easy distribution?
A. Labeling B. Packaging C. Storing D. Wrapping
19. It is one of the more innovative methods used in commercial food packaging.
A. Canned Package
B. Chill Packaging
C. Foil Packaging
D. Freezing Packaging
20. What storing technique is used to draw, fold and cover the bakery product?
A. Chilling B. Folding C. Refrigerate D. Wrapping