Zamboanga del Norte National High School

SUMMATIVE TEST
BREAD AND PASTRY PRODUCTION 9/10
Name: ______________________________________Section: __________ Date: ____________

Direction: Read carefully the statement and answer the questions correctly. Write
your answer on the space provided before the number.
_____ 1. What basic ingredient in baking that improves aroma, flavour, and nutrition in
baked products?
a. baking powder b. flour c. shortening d. sugar
_____ 2. Baking ingredients that are used to sweetened to the baked product?
a. sugar b. flour c. salt d. eggs
_____ 3. Which of the following characteristics or properties of the flour does not
belong ? a. whitish b. tolerance c. strength d. low absorption
_____ 4. What kind of sugar which is comes from granulated sugar that has been
pulverized and about 3% corn starch is added?
a. white sugar c. brown sugar
b. confectioner’s sugar d. granulated sugar
_____ 5. Which of the following is not included in minor ingredients?
a. coffee b. yeast c. vanilla d. salt
_____ 6. What is the substitute in the absence of 1 cup butter?
a.1 cup margarine c.1 ½ cup margarine
b.½ cup margarine d.2 cups margarine
_____ 7. What is the equivalent of 1 cup in tablespoon measurement?
a.3 b. 8 c. 12 d. 16
_____ 8. Which of the tool which is used to measure the weight of the items or
ingredients?
a. measuring cups c. liquid measuring cup
b. measuring spoons d. dietetic scale
_____ 9. What kind of tool is used to grate cheese, chocolates, and fruits and
vegetables?
a. grater b. peeler c. knife d. dough cutter
____ 10. Which of the following tools and utensils used for mixing that does not belong
to group?
a. flour sifter c. rotary egg beater
b. rubber scraper d. grater
_____ 11. What is the substitute in the absence of a spatula which is used to level the
measured ingredients?
a. Dough cutter c. Straight edge back of the knife
b. Rubber scraper d. knife
_____ 12. What equipment is used in baking, heating, or drying foods?
a. baking pan b. baking sheets c. muffin pan d. oven
_____ 13. What tool is used to measure liquid ingredients?
a. dietetic scale c. liquid- measuring cup
b. dry measuring cup d. measuring spoons

_____ 14.Which of the following is referred to a small flat sweet cake?

 a. bread b. cookies c. muffins d. pies
_____ 15. Which of the following cookies are formed into the desired shape by the
hands? a. drop cookies c. pressed cookies
b. molded cookies d. refrigerated cookies
_____ 16. What type of cookie is cut into bars after baking?
a. bar cookies c. molded cookies
b. drop cookies d. rolled cookies
_____ 17. Which of the following one of the most popular and sold baked products?
a. bread b. cake c. cookie d. tart
_____ 18. What type of bakery products are a simple cup of bread is leavened and are
considered a member of quick bread family?
a .cakes b. cookies c. muffins d. pies
_____ 19. What kind of dough that is made up of basic ingredients?
a. cake dough b. lean dough c. rich dough d. sourdough
_____ 20. . Which of the following method mixes part of the liquid, flour, and all of the
yeast to make a soft mixture which is set aside to rise until bubbly?
a. NO - knead dough method
b. Sponge dough method
c. Straight dough method
d. B&C
_____ 21. . Which of the following cookies are irregular and unevenly shaped?
a. bar cookies b. drop cookies c. molded cookies d. pressed cookies
_____ 22. What type of cookie is made from dough which has been rolled out and cut
with special cutter to form shapes for special occasion?
a. bar cookies c. refrigerated cookies
b. pressed cookies d. rolled cookies
_____23. Which type of cookie needs freezing before it is cut into desired shapes and
then baked?
a. bar cookies b. pressed cookies c. refrigerated cookies d. rolled cookies
_____ 24. . Which of the following cookies are irregular and unevenly shaped?
a. bar cookies b. drop cookies c. molded cookies d. pressed cookies
_____ 25. What method of combining ingredients in which all the ingredients are added
at the first mixing?
a. NO - knead dough method
b. Sponge dough method
c. Straight dough method
d. a and c