Republic of the Philippines

Department of Education
Region IX, Zamboanga Peninsula
SCHOOLS DIVISION OF ZAMBOANGA DEL NORTE
SIRAWAI NATIONAL HIGH SCHOOL-ANNEX (PIACAN)
Piacan, Sirawai, Zamboanga Del Norte

BREAD AND PASTRY PRODUCTION NCII

GRADE 11
ASSESSMENT
Week1-2
Name: ________________________________ Grade level: __________________
Section: _______________________________ Date: _______________________

I.

Direction: Analogy: Fill in the blanks with the correct answer. Use a separate sheet for your
answers.

1. 1C butter : 1C margarine
1 ¼ butter : margarine

2. 1C milk : 6T sifted crystals + 1C water

½ C milk : sifted crystal + water

3. 1T cornstarch : 2T all purpose flour

¼T cornstarch : all purpose flour

4. 1oz chocolate : 3T cocoa + 1T fat

¼ oz chocolate : cocoa + fat

5. 1T all purpose flour : ½

T rice starch 3T all purpose flour rice
starch
II.
Directions: Give the substitute equivalent of the following ingredients. Use a
separate sheet to your answer.

1. 2 T all purpose flour = T cornstarch

2. 1 cup cake flour sifted = cup all purpose flour sifted
3. 1 square unsweetened chocolate = T cocoa and T fat
4. 1 whole egg = egg yolks
5. 1 cup coffee cream (20 percent) = cup milk and T butter

III.
Directions: Read and identify the sentences carefully. Write your answer on the blank provided – if you
agree with the statement.
A - if you agree with the statement.
DA - if you disagree with the statement.
ID - if you’re in doubt with the statement.
1. Baking industry becomes a productive enterprise today.
2. Preparing bakery products requires no trick.
 3. Baking is primarily for children.
4. When baking, you must apply proper mixing of dough.
5. Cookie is little cookies for kids.
6. Bread is eaten, people remember it for its quantity.
7. Always apply proper sanitation in mixing dough.
8. Check the ingredients before mixing.
9. Use appropriate dough in baking bread.
10. Follow the correct procedure in mixing dough when baking.

Prepared by:

RIO KRYSTAL R. MOLATE

Subject Teacher