Ilocos Sur Polytechnic State College

Santiago Campus
Santiago, Ilocos Sur

Bread and Pastry Production

I. MULTIPLE CHOICE ITEM

DIRECTIONS: Choose the letter of correct answer.

1. Which of the following baking pan is use for baking loaf bread?
a. Bundt pan c. Jelly roll pan
b. Loaf pan d. Pop over pan

2. Which of the following baking pan is has a swallow rectangular shape and is use for
baking rolls?
a. Bundt pan c. Muffin pan
b. Jelly roll pan d. Tube center pan

3. Which of the following baking pan is round in shape with scalloped sides and is use for
baking elegant and special cakes?
a. Tube center pan c. Loaf pan
b. Griddle pan d. Pop over pan

4. Which baking tools has a handle and wire, which is use to cut fat or shortening in the
preparation of pies, biscuits and doughnuts?
a. Pastry bag c. Pastry brush
b. Pastry blender d. Pastry wheel

5. Which baking tool is use to flatten or roll the dough?

a. Rolling pin c. Spatula
b. Rubber scraper d. Wire whisk

6. Which baking tool comes in graduated size, has sloping side, and is use for mixing
ingredients?
a. Kitchen shears c. Measuring spoons
b. Mixing bowls d. Utility tray

7. Which baking tool has a blade knife and is used to cut dough when making pastries?
a. Kitchen shears c. Pastry wheel
b. Paring knife d. Spatula

8. Which baking tool is used to pound or ground ingredients?

a. Electric mixer c. Utility tray
b. Mortar and Pestle d. Wire whisk
9. Which of the following baking tool is used to remove bits of food in the side of the bowl?
a. Pastry brush c. Spatula
b. Rubber scraper d. Wooden spoon
10. Which of the following baking tool is used to strain or sift dry ingredients?
a. Grater c. Strainer
b. Mixing bowls d. Utility tray

11. Which of the following baking tool is used in greasing pans or surface of pastries and
breads?
a. Pastry blender c. Pastry tip
b. Pastry brush d. Pastry wheel

12. Which baking tool is a pointed metal or plastic tube connected to the opening of the
pastry and is used to form desired designs?
a. Pastry blender c. Pastry tip
b. Pastry brush d. Pastry wheel

13. Which baking tool is used to hold ingredients together?

a. Electric mixer c. Mixing bowl
b. Kitchen shears d. Utility tray

14. Which type of oven has a mechanism like that of a Ferris wheel in which the food is in
motion while it bakes?
a. Convection oven c. Mechanical oven
b. Dutch oven d. Rack oven

15. Which type of oven is large in size into which entire racks full of sheet pans can be
wheeled for baking?
a. Convection oven c. Mechanical oven
b. Dutch oven d. Rack oven

II. FILL IN THE BLANKS

Directions: Fill in the blanks of the following statements.

1. The protein that gives bread dough it’s elasticity is __________.

2. The two liquids most commonly used in baking are water and __________.
3. Cookies that are bake in a square or rectangle pan and then cut into pieces known as
__________.
4. Combination of baking soda and a powdered acid is called __________.
5. The microorganisms that produces to help bread rise is known as __________.
6. Mineral found in bread which is provided by milk is called __________.
7. Ingredient found in bread which is provided by milk is called __________.
8. Ingredients that make bake products rise is known as __________.
9. Pointed metal or plastic tube connected to the opening of the pastry bag and is used to
form desired design is called __________.
 10. Most common type of flour used in baking bread is called __________.
11. Most important liquid in terms of baking is called __________.
12. Important ingredient in bread baking because it slows rise timing allowing the flavor of
the dough to develop is known as __________.
13. Baking ingredients that adds flavor and make bread tender and moist is ________.
14. Method of preparing food that uses dry heat, normally in an oven is called __________.
15. Rigorous mixing of ingredients using a wooden spoon, electric whisk, food mixer and
food processor is known as __________.

III. TRUE OR FALSE

Directions: Write LOVE if the statement is correct and write HATE if the statement
is wrong.

__________1. Eggs and fats is considered as part of the liquid ingredients in bake products.
__________2. Cakes have a stronger gluten structure than most quick breads.
__________3. In the muffin method, the liquid ingredients are added to the dry ingredients all at
once.
__________4. Over developed gluten can cause quick breads to be compact and tough.
__________5. Cream puff failures are normally caused by overbaking.
__________6. In yeast dough, most of the gluten is developed by kneading.
__________7. Carbon dioxide causes yeast bread dough to rise.
__________8. Baking powder is the chief leavening agent in popovers,
__________9. Butter is to be well chilled and hard when rolled into dough.
__________10. Buttercream is a thick custard sauce containing eggs and starch.
__________11. Flour batter method produces finely grained cake. The flour and fat ingredients
are mixed until smooth, and the sugar and eggs are whipped together.
__________12. Creaming is a baking term when a food mixture separates into its component
parts.
__________13. Sifting is the method of passing flour, cocoa or icing sugar through a sieve to
remove lump and aerate it.
__________14. Cook with dry, radiant heat in an oven is called bake.
__________15. Coat with a thick, sugar-based sauce is called grease.
 IV. MATCHING TYPE
Directions: Match column A with column B by writing the letter only.

A B
____1. Amount of bread, cookies, etc. made from one bake.

____2. A mixture of dry and liquid ingredients such as eggs,

flour, and milk or water. Similar to dough but it has a much a. batter
thinner consistency and can not be kneaded.
b. combine
____3. Mixing a mixture rapidly and intensely to combine
ingredients and incorporate air into the mixture. Typically c. crumb
done with a whisk or mixer.
____4. To cover something with a wet or dry substance. For d. consistency
example, after baking, bread loaves are usually coated with
a layer of butter. e. beat

____5. To mix two ingredients together. f. dough

____6. The texture and thickness of a substance. g. batch

____7. Allowing something to reduce in temperature. h. dilute
____8. Used to describe the small particles of cakes or i. dissolve
bread. Usually described as tight, loose, moist, dense, etc.
j. cool
____9. To incorporate a solid ingredient/food to a liquid to
form a solution or mixture. k. coat
____10. A thick mixture made by combining flour/meal
with a liquid. Usually refers to bread or pastry dough and it
is stiff enough to be kneaded and rolled.

V. SHORT ANSWER
Directions: Write the correct answer on the space provided for.

__________1. A mixture containing liquids that are immiscible such as oil and water.
__________2. To make the surface of a food shiny by coating with a layer of sugar, butter, or
any other glossy liquid.
__________3. A technique used to describe the gentle incorporation of dry to liquid ingredients.
It is typically done using a whisk or rubber spatula.
__________4. Refers to the texture of a substance - not smooth/fine, has granular bits.
__________5. To lubricate or oil something (usually a pan) with a fat, usually butter.
__________6. The process of softening a food by soaking it in liquid.
__________7. To pinch or give shape to something, such as bread or pie dough.
__________8. To combine two or more substances together.
__________9. A sweet glaze used to cover or decorate food such as cakes, pastries, and cookies.
__________10. To add one substance to another and mix them together such that they are evenly
distributed
__________11. The process of sprinkling a thin layer of powdered ingredient such as cocoa
powder, flour and confectioners’ sugar over food.
__________12. Refers to the natural substance that has been extracted straight from its source.
For example, vanilla extract is the substance that has been retrieved straight from vanilla pods.
__________13. To work dough (usually for bread) by massaging, stretching, pulling and folding
it.
__________14. Happens when a liquid separates and forms curds and lumps. Typically used to
describe things like eggs, batter, and milk.
__________15. Softening butter or other solid fats such as lard and mixing them with other
ingredients. This technique is commonly used for butter and sugar.

VI. ESSAY TYPE

Directions: Explain the following briefly and responsibly.
1. Why is important to have a well-cleaned kitchen and food preparation area? (5points)
2. Why choose natural disinfections over the chemical ones? (5points)
3. Why do we have to keep cutting tools when not in use? (5points)
4. Why is it important to have a periodic inspection and cleaning of tools and equipment?
(5points)

Prepared by:

JEMIMA MAE M. CORREA

BTTE-III
 Ilocos Sur Polytechnic State College
Santiago Campus
Santiago, Ilocos Sur

Bread and Pastry Production

ANSWER KEYS:

MULTIPLE CHOICE:
1. b
2. b
3. d
4. b
5. a
6. b.
7. c.
8. d.
9. b.
10. c.
11. b.
12. c.
13. c.
14. c.
15. d.

FILL IN THE BLANKS:

1. Gluten
2. Milk
3. Bar cookies
4. Baking powder
5. Yeast
6. Calcium
7. Molasses
8. Leavening agents
9. Decorating/Pastry tips
10. Flour
11. Water
12. Salt
13. Fats
14. Baking
15. Beating

TRUE OR FALSE:
1. LOVE
2. HATE
3. LOVE
4. LOVE
5. HATE
6. LOVE
7. LOVE
8. HATE
9. HATE
10. HATE
11. LOVE
12. HATE
13. LOVE
14. LOVE
15. HATE
MATCHING TYPE:
1. G
2. A
3. E
4. K
5. B
6. D
7. J
8. C
9. I
10. F

SHORT ANSWER:
1. Emulsion
2. Glaze
3. Fold
4. Grease
5. Grainy
6. Macerate
7. Mold
8. Mix
9. Icing/frosting
10. Incorporate
11. Dust
12. Extract
13. Knead
14. Curdle
15. Cream
 ESSAY RUBRICS

Unsatisfactory Needs Improvement Satisfactory Outstanding

0 pts 5 pts 15 pts 20 pts
Content & - Content is - Content is not - Content is - Content is
Development incomplete. comprehensive and accurate and comprehensive,
- Major points are /or persuasive. persuasive. accurate, and
not clear. - Major points are - Major points are persuasive.
-Specific addressed, but not stated. - Major points are
examples are not well supported. - Responses are stated clearly and are
used. - Responses are adequate and well supported.
inadequate or do not address topic. - Responses are
address topic. - Content is clear. excellent, timely and
-Specific examples do -Specific address topic.
not support topic. examples are - Content is clear.
used. -Specific examples are
used.
Organization - Organization - Structure of the - Structure is -Structure of the paper
& Structure and structure paper is not easy to mostly clear and is clear and easy to
detract from the follow. easy to follow. follow.
message. - Transitions need - Transitions are - Transitions are
- Writing is improvement. present. logical and maintain
disjointed and - Conclusion is - Conclusion is the flow of thought
lacks transition of missing, or if logical. throughout the paper.
thoughts. provided, does not - Conclusion is logical
flow from the body of and flows from the
the paper. body of the paper.
Grammar, - Paper contains - Paper contains few - Rules of - Rules of grammar,
Punctuation numerous grammatical, grammar, usage, usage, and punctuation
& Spelling grammatical, punctuation and and punctuation are followed; spelling
punctuation, and spelling errors. are followed with is correct.
spelling errors. minor errors.
Spelling is
correct.

Prepared by:

JEMIMA MAE M. CORREA

BTTE-III