kCamiguin National High School
Looc, Catarman, Camiguin
BREAD and PASTRY PRODUCTION
FINAL EXAMINATION
S.Y 2018-2019
Name: ____________________________________________________Score:_______ Rating__________
I. MULTIPLE CHOICE. Select the option that best answer the question and encircle the letter of your
answer.
1. Which of the following culinary term is used in
pastry production which means cutting fat into small
pieces using two knives or pastry blender to distribute
fat in flour until it resembles into coarse meal?
a. laminating b. whisking c. kneading d. cutting in
2. What mixing technique in pastry production that
usually used a dough roller to flatten dough out into a
sheet in preparations to shaping to various forms?
a. kneading b. rolling c. whisking d. laminating
3. In making pies, why is it necessary to select the right
pan size?
a. To make the product more volume.
b. To save from complicated recipe alterations.
c. To make it more attractive.
d. To fit inside the oven.
4. Which of the statement is TRUE about Puff Pastry?
a. Puff pastry consist of two components.
b. Puff pastry made of sweetened yeast dough.
c. Puff pastry has a light pastry that filled w/ cream.
d. Puff pastry filled with custard or fruit.
5. In preparing for a dough of your tart/pies, water
particularly cold must be added into the mixture. If the
mixture is not still manageable to handle, what
ingredients must be added?
a. butter b. water c. flour d. sugar
6. One way to make your pastry more attractive is
through the designed applied on your dough. From the
terminologies below which of the ff. suits in decorating
your pastry?
a. kneading b. cutting c. crimping d. slicing
7. Below are the mixing procedures of pastry products,
which of them is the simplest method in mixing the
ingredients together w/ a utensil, usually a spoon
using circular motion?
a. beating b. stirring c. creaming d. folding
8. What coating is applied to pastry product which
make the food shiny or glossy?
a. custard b. ganache c. glaze d. syrup
9. When is the right time to pre-heat the oven?
a. After mixing the ingredients.
b. Before mixing the ingredients.
c. Before preparing the ingredients and materials.
d. After preparing the ingredients and materials.
10. How will differentiate batter from meringue?
a. Batter is a mixture of dry ingredients while
meringue is a mixture of liquid ingredients.
b. Batter is a mixture of butter and egg while
meringue is a mixture of sugar and water.
c. Batter is a mixture of egg whites and water and
meringue is a mixture of egg yolk
d. Batter is a mixture of mixture flour and liquid
while meringue is a mixture of sugar and egg white.
11. In preparing for a meringue without the aid of the
mechanical mixer, what other mixing technique can be
used?
a. beating b. creaming c. stirring d. whisking
12. If you were told to prepare for empanada, how will
You get the correct proportion per sizes?
a. Scale your empanada to 50-60g.
b. Get the total weight of the dough and divide.
c. Divide the dough according to desired number
yield.
d. Divide the dough depending to shape formation.
13. What sweet baked good is usually made of dough?
a. bread b. pastry c. pie d. pizza
14. Custard pie/tart is one of the most common
pastries. Which of the ff. ingredients needed in order
to come up with custard filling?
a. milk, flour and sugar c. sugar, water and egg
b. sugar, egg and milk d. flour, water, butter
15. Product doesn’t have the same size, shape and
form do not follow standards and principles in
decorating and finishing pastry falls under:
a. Failure of color selection. c. No consistency
b. Unappealing appearance. d. Less Moisture
16. -18 Identify what failures of baking being referred.
a. poor flavor product c. too pale
b. shrinking d. soggy
____16. Sofia was told by the teacher to prepare and
bake a pizza pie. Instead of using butter she uses poor
quality ingredients. What do you think the result of her
product?
____17. Overmixing of your meringue may cause___.
____18. Pastries which is over handled and stretched
tightly in pan may result to?
19. It was Mia’s birthday next day. You and your best 33. In proportioning your dough, what method is done
friend planning to surprise her with a simple cake you with the use of food scale?
bake. On that day you immediately prepare the a. counting b. cutting c. measuring d. weighing
ingredients needed in the cake making. While mixing
using the heavy duty mixer the current suddenly black 34. Which refers to getting the right number of serving
out. What should you do in order the meringue will from a recipe and serving the right amount?
not fluctuate? a. mark-up b. portion control c. weight d. yield
a. Continue beat the meringue using the ladle.
b. Continue beat the meringue using wire whisk. 35. Empanada uses what kind of flour?
c. Immediately pour the meringue in the pan. a. APF b. Bread flour c. Cake flour d. Soft flour
d. Let the meringue rest until current return.
36. Which of the ff. shortening made out from the
20. If a product has different sizes, the baker failed in vegetable?
what aspect? a. butter b. lard c. oil d. margarine
a. Measuring the ings. c. Mixing the ings.
b. Weighing the sizes. d. Lacking ing. 37-40 Identify what failures of baking being means in
each sentences.
21. 2 ½ c APF, 2/3 c margarine, 1/3 c cold water and ½ t ___37. Insufficient shortening
sugar is a mixture of a____? ___38. Too high oven temperature.
a. Single pie crust c. Tart ___39. Pastry rolled too thick.
b. Double pie crust d. Croissant ___40. Easily cut but not tough.

22. In making a Choco glaze , if the glaze is too sticky. 41-50 Complete what is asked in the table.
What ingredients be added to get the correct Ingredients
consistency?
a. cocoa b. milk c. cornstarch d. butter
Flour- 1kl @ 45.00 Fare- 16.00
23-25 Below are the Standard and Principles of
Garnishing. Select what is referred each sentences.
a. Color of the Product c. Moisture Content Sugar- ½ kl@ 30.00/kl Gas- 15.00
b. Consistency d. Appearance
____23. It stimulates sense of sight and enhanced
Vanilla 1 bottle @15.00 Packaging-10.00
once appetite.
____24. It refers to the form and shape of pastry
products after baking. Egg- 3 pcs @6.00 Milk – 1can @21.00
____25. It is the amount of moisture present in pastry
products.
26. During Laboratory, if you are task to transfer the Oil- ½ bottle @ 20.00/bot. Mark –up 10%
heavy duty mixer from the floor to the table, how will
you do it?
a. Bend your back. c. Bend one knee and back.
b. Lift with two hands. d. Both a and b. Total Cost:_____________
Number of pieces: 20 pcs.
27. When preparing an empanada, if there is no other Unit cost/serve:_________
available butter what else is the substitute? Selling Price:____________
a. oil b. lard c. margarine d. b and c Expected Gain:__________
Actual Gain:____________
28. In preparing for pastry making, when will you
grease the baking pan?
a. Before measuring ingredients. c. Before Baking.
b. After preparing ingredients. d. a and b

29-30. Identify whether the statement is true or false. “Do not Set SAIL using
a. True b. False SOMEONE else’s STAR.”
___29. In garnishing garnishes should be edible.
___30. Garnishes should be expensive.
31. In baking pastries which of the ff. ingredients helps
in attaining products tenderness?
a. leavening b. liquid c. shortening d. sugar Prepared by:
32. If the recipe calls for diluted milk, what does it
means? WHENA Q. BABANON
a. half milk, half egg c. half sugar, half milk
b. half water, half milk d. half water, half egg