MID – TERM EXAMNATION

Grade 12
BREAD AND PASTRY PRODUCTION

Name: _____________________________________ Yr. & Sec: ________Date: _______ Score:______

MULTIPLE CHOICE. Choose the letter which corresponds to the best answer. Write the letter of your choice on the space provided for.

_______ 1. How do you measure 2 ¼ cup of flour?

A. By using individual measuring spoon
B. By using measuring spoon and measuring cup
C. By using individual measuring cup 2 C and ¼ C
D. By using individual measuring cup 2 ½ C and ½ C
_______ 2. How do you substitute evaporated milk to fresh milk?
A. 2 C evaporated milk + 2 C water
B. 1 C evaporated milk + 1 C water
C. 1 C evaporated milk + ½ C water
D. ½ C evaporated milk + 1 C water
_______ 3. Which of the following pastries refer to small, flat, and sweet cakes?
A. Biscuits B. Cookies C. Muffins D. Pies
_______ 4. Which type of mixing technique is done only in baking bread?
A. Blending B. Creaming C. Folding D. Kneading
_______ 5. What is 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
_______ 6. How do you measure the brown sugar used in pastry recipe?
A. Dip and sweep measuring
B. Spooned into the cup and level off with knife
C. Sift the sugar and fill the measuring cup using spatula
D. Packed into measuring cup just enough to hold its shape
_______ 7. How many cups are there in one gallon?
A. 3 B. 5 C, 10 D. 16
_______ 8. Which of the following is the BEST substitute for sour milk?
A. 1 C sweet milk plus 1 tablespoon vinegar
B. 1 ¾ C sweet milk plus 1 tablespoon vinegar
C. 2 C sweet milk plus ½ tablespoon vinegar
D. 2/3 C sweet milk plus 1 tablespoon vinegar
_______ 9. What is the BEST substitute for one cup sifted flour?
A. 1 C minus 1 tablespoon sifted all-purpose flour
B. 1 C minus 2 tablespoon sifted all-purpose flour
C. 1 C plus 2 tablespoon sifted all-purpose flour
D. 1 C sifted all-purpose flour
_______ 10. Why do you let the dough to rest after kneading?
A. Ready for punch
B. Double the size
C. To allow fermentation process
D. Make the dough tender and flaky
_______ 11. Why do you fold the egg white to other ingredients?
A. To incorporate air
B. Bind the ingredients
C. To hold the other ingredients
D. Blend the ingredients together
_______ 12. How do you determine if you creamed the batter well enough?
A. Light and floppy
B. Easy to fold with other mixture
C. You cannot determine anymore the other ingredients
D. By inverting the mixing bowl and if the egg white does not fall
_______ 13. What type of mixing method is used when Teacher Ana needs to mix fat and flour for her double pie crust with the use of
a pastry blender or two knives in a scissor like manner?
A. Beating B. Creaming C. Cut – in D. Folding
_______ 14. Which is used to brush dough on the surface with liquid like milk, egg to create crunchy crust and golden crust?
A. Bread Knife B. Cake Brush C. Pastry Brush D. Spatula
_______ 15. What baking tool is needed in the given procedure, “sift the dry ingredients together except the sugar?
A. Baking Sheet B. Flour Sifter C. Grater D. Mixing Bowl
_______ 16. How do you measure 2 cup of cake flour for cakes?
A. Use measuring cup
B. Use measuring glass
C. Use a spatula to fill the measuring cup
D. Use measuring spoon if measuring cup is not available
_______ 17. How do you measure unsifted flour?
A. Stir the flour lightly with fork
B. Fill the measuring cup then shake
C. Directly put it in measuring cup then level off
D. Spoon the flour into measuring cup until it overflows then level it with a spatula
_______ 18. What will you do to the shortening if you want to make quick breads using the biscuit method?
A. Melt the shortening
B. Cream the shortening
C. Cut in the shortening
D. Fold in the shortening
_______ 19. How do you measure shortening in bakery products?
A. Fill the measuring cup using spoon
B. Fill the measuring glass then level off
C. Put plastic inside the measuring cup before filling in
D. Press the shortening into the cup using a spoon until all spaces had been filled up
_______ 20. If the recipe calls for cake flour and you don’t have it, what’s a reasonable substitute?
A. For every cup of all – purpose flour, add 2 tablespoons of cake crumbs
B. For every cup of whole – wheat flour, add 2 tablespoons of all – purpose flour
C. For every cup of baking powder and cream of tartar, add 2 tablespoons of all – purpose flour
D. For every cup of all – purpose flour, omit 2 tablespoons of flour, add 2 tablespoons of cornstarch, and sift twice
_______ 21. Judy is making frosting for cupcakes. The recipe calls for 1 ounce unsweetened baking chocolate. What would be the
BEST substitute if she does not have the unsweetened baking chocolate?
A. 1 tablespoon unsweetened cocoa + 3 tablespoon butter
B. 2 tablespoons unsweetened cocoa + 1 tablespoon butter
C. 2 tablespoons unsweetened cocoa + 2 tablespoons butter
D. 3 tablespoons unsweetened cocoa + 1 tablespoon butter
_______ 22. How should you portion products in making petit four?
A. By using weighing scale
B. It should be enough to hold
C. By using measuring spoon
D. It should be bite size (1 to 2 bites)
_______ 23. After mixing and letting the dough rise, what should Alyssa do to the dough?
A. Bake the dough
B. Shape the dough
C. Punch down the dough
D. Allow the dough to rise again
_______ 24. Which term applies when eggs and cream are beaten rapidly until thick and stiff with a whisk to incorporate air and
increase volume?
A. Blending B. Creaming C. Stirring D. Whipping
_______ 25. Student A is going to measure the butter that she will use in baking a cake, which of the following is the appropriate tool
that she will need?
A. Liquid Measuring Cup C. Measuring Spoon
B. Measuring Cup D. Weighing Scale
_______ 26. What is the proper way to measure flour accurately?
A. Shovel the flour
B. Sift it before measuring
C. Level off with the use of the tines of a fork
D. Shakes the measuring cup before leveling
_______ 27. What is the first step to have BEST results in baking?
A. Use modern equipment
B. Memorize the recipe very well
C. Use only imported ingredients
D. Measure ingredients accurately
_______ 28. What is the proper way to measure liquid ingredients?
A. Shake the measuring cup
B. Hold the measuring cup while pouring
C. Put the measuring cup in uneven surface
D. Set up liquid measuring cup and place on a flat or even surface
_______ 29. What basic ingredient in baking improves aroma, flavour and nutrition in baked products?
A. Baking PowderB. Flour C. Shortening D. Sugar
_______ 30. What fat substitute can be used for bread?
A. Butter B. Canola Oil C. Lard D. Margarine
_______ 31. Which is made with an oven-baked flat, generally round bread that is covered with tomatoes, mozzarella, cheese and
other preferences?
A. Pie B. Pizza C. Pretzel D. Tortilla
_______ 32. What is produced when powdered grains are mixed with water?
A. Bread B. Dough C. Flour D. Yeast
_______ 33. Which baked product requires thorough blending of ingredients?
A. Bread B. Cake C. Cookie D. Pastry
_______ 34. What mixing method is used if the recipe says to cream the sugar and butter?
A. Biscuit B. Muffin C. One – Bowl D. Standard
_______ 35. What mixing method is demonstrated in pastry making?
A. Blending B. Creaming C. Folding D. Kneading
_______ 36. One block of butter is equivalent to how many cups?
A. 1 B. 2 C. 3 D. 4
_______ 37. 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. Oil
_______ 38. Which of the ingredients is an example of a physical leavening agent?
A. Air B. Baking PowderC. Baking Soda D. Yeast
_______ 39. What important ingredient in pastries provides the moisture needed to develop gluten?
A. Edible Tallow B. Flour C. Salt D. Water
_______ 40. What kind of sugar is primarily used in preparing icing?
A. Brown Sugar C. Granulated Sugar
B. Confectioner’s Sugar D. Refined Sugar
_______ 41. Which baked product requires a special technique in mixing ingredients for flakiness and tenderness?
A. Bread B. Cake C. Cookie D. Pastry
_______ 42. Which baked product needs thorough kneading?
A. Bread B. Cake C. Cookie D. Pastry
_______ 43. 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
_______ 44. What mixing method is used in cake making?
A. Blending B. Creaming C. Folding D. Kneading
_______ 45. What other flavor can you use aside from chocolate chips?
A. Chocolate B. Coffee C. Milk D. Mocha
_______ 46. How do you portion dough?
A. By using dough cutter
B. By using measuring cup
C. By using weighing scale
D. By using measuring spoon
_______ 47. Which is easy way to get the pie crust into the pan you are baking?
A. Lift it off the counter with your hands
B. Carry the dough using your bare hands
C. Fold it in half and press it into the pie pan
D. Wrap the dough around the rolling pin and lift gently
_______ 48. Which flour mixture is thick enough to be rolled or knead?
A. Batter B. Cream C. Crust D. Dough
_______ 49. What baking tool is used to scrape or remove remaining ingredients from the sides of the mixing bowl?
A. Beater B. Mixer C. Rubber Scraper D. Tong
_______ 50. What bakery tools and equipment is consider as the workhorses of the bakery and pastry shop and are essential for
producing the bakery products?
A. Baking Wares B. Electric Mixer C. Oven D. Wire Whisk