Republic of the Philippines

DEPARTMENT OF EDUCATION
Division of Negros Oriental
Sibulan North District
AJONG NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL
SY: 2021-2022

SUMMATIVE TEST IN TVL-BREAD & PASTRY PRODUCTION

FIRST QUARTER

Name: ______________________________________________________ Score: ______________________

I. Identification. From the pool of words below, choose the appropriate answer to the following description.

Knead Dough Leavening Agent Bake Mix Eggs

Flour Lard Biscuits Shortening Water

Cookies Mise En Place Fat Milk Measuring Cups

Muffins Sugar Oil Butter Cakes Bread

___________________________1. This is to press, stretch, and fold the dough util gluten is developed.
___________________________2. A French term means “everything in place” that includes assembling all the necessary
ingredients, equipment, and tools and serving pieces needed to prepare food.
___________________________3. To cook food in a dry heat method inside an oven.
___________________________4. To combine ingredients in any way that make distribution of ingredients evenly.
___________________________5. It is made from grounded wheat or rice, rye, and bakery maize that made it powdery
white in appearance.
___________________________6. It is known to be integral part of making sweet cakes, pastries, and other products.
___________________________7. Considered a complete protein, containing all the essential amino acids humans use to
build other needed by the body.
___________________________8. This comes from animal or vegetables fat.
___________________________9. Made of fat from pork or side part of hog.
___________________________10. These are gases that cause the dough to rise.
___________________________11. Made out of fatty milk protein. It can be salted or undalted.
___________________________12. They are little cakes, flat, sweet and small.
___________________________13. They are very similar to sweetened loaves in and breads but it is the richest ans
sweetest type of baked product.
___________________________14. It is small, cake-like bread that is made with variety of flours, fruits, and nuts.
___________________________15. It is baked dough made of flour and water and leavened by yeast.

II. True or False. Write Bread if the statement is true and Pastry if the statement is false on the blank before each
number.

_________1. You do not need to remove your jewelry and accessories before baking.
_________2. Hands should be clean and nails cut short.
_________3. Improper handling of food may result to food contamination or infection and poisoning.
_________4. Dried fruits an nuts are also used to add flavor to baked products.
_________5. Food should always be handled with clean hands.
_________6. It is okay to sneeze and cough when handling food.
_________7. Keep dry and liquid ingredients in sealed container.
_________8. In baking, one should not wear his/her baking outfit.
_________9. Liquid measuring cup is an instrument used to measure the weight of the ingredients.
_________10. There is no need to measure the ingredients in baking.

III. Name the following baking tools or equipment.

1. __________________________ 2. ___________________________ 3. ___________________________

4. __________________________ 5. ___________________________

IV. Enumeration

Give the Major Ingredients in Baking Give the Different Kinds of Flour

1. ____________________________ 1. _____________________________
2. ____________________________ 2. _____________________________
3. ____________________________ 3. _____________________________
4. ____________________________ 4. _____________________________
5. ____________________________ 5. _____________________________
6. ____________________________

The roots of education are bitter, but the fruit is sweet.

-Aristotle

___________________________________ ___________________________________
Student’s Name & Signature Parent/Guardian’s Name & Signature

To God Be All The Glory!