Prepare & Produce Bakery Products

MULTIPLE CHOICES: Read carefully each statement and answer correctly.

Write the LETTER that corresponds to your answer in a SEPARATE ANSWER
SHEET.

1. An ingredient that provides bulk and structure to any baked goods.

a) Sugar c. flour
b) Milk d. eggs

2. They provide flavor and color, tenderize products by weakening gluten

strands, provide food for yeasts and serve as a preservative.

a) Eggs c. butter
b) Flour d. sugar

3. The general term for butter, lard, margarine, shortening and oil. It
provides flavor and color, moisture and richness and assist with
leavening.

a) Flour c. fat
b) Emulsifier d. powdered milk

4. It is thick syrup extracted from the starch in corn, potatoes, rice or

wheat in a process known as hydrolysis

a) Honey c. glucose
b) Malt d. maple syrup

5. This is made out of a rendered pork fat.

a. Margarine b. butter c. cooking oil d. lard

6. This ingredient is produced by removing approximately 60 percent of the

water from whole milk.

a) evaporated milk c. whole milk

b) condensed milk d. dry milk powder

7. A rich liquid milk product containing at least 18% fat.

a) Cheese c. cream
b) Butter d. lard
 8. An ingredient that is known to be the oldest and most widely used foods
by humans.

a) Cheese c. margarine
b) clotted cream d. yogurt

9. It flavors, leaven and thickens items in the bakeshop.

a) Flour c. eggs
b) Cheese d. ricotta

10. A starch produced from the root of the tropical cassava.

a) Cornstarch c. thickness
b) Arrowroot d. tapioca

Matching Type: Match column A with Column B

Column A Column B
1. Used to determine the weight a. a.
Baker’s peel
of ingredients
b. Transparent
2. Container used in mixing dry and measuring cup
liquid ingredients
c. Rubber scraper
3. Used to flatten dough into a uniform
thickness d. Mixing bowl
4. Tool used to carry out bake products
e. Rolling pin
from the oven
5. Tool used to measure small amount of f. Weighing scale

liquid and dry ingredients g. Spatula

6. Tool used to scrape small amount
h. Offset spatula
from containers
7. Used to measure liquid ingredients i. Sieve
8. Used to sift flour
9. Tool used to remove sticky baked food
 from pans
10. Serrated knife used to cut/slice bread
crust or pastry