Republic of the Philippines

Region X
Division of Cagayan de Oro City
Camaman-an National High School
Camaman-an, Cagayan de Oro City

SECOND QUARTER EXAMINATION

Technology & Livelihood Education
BREAD & PASTRY PRODUCTION – 10

Name: __________________________________ Section:_____________________ Score:

Teacher: ______________________________________ Date: _______________________

Multiple Choice: Choose the letter of the correct answer. Write the letter of your choice on the space provided before each
number.

1. How many grams of all-purpose flour needed in making a single crust pie?
A. 360g B. 240g C. 120g D. 280g

2. Which of the following techniques applied in pies and pastries where in fat must be cut into smaller pieces using a pastry
blender?
A. Kneading B. Creaming C. Cut in D. Beating

3. Fatima wants to bake a buko pie for her family, what ingredients does she need in making dough?
A. Salt, sugar, flour and yeast C. Butter, eggs, flour and sugar

B. Fat, salt, cold water and flour D. Flour, lukewarm water, salt and butter

4. What are the safety measures in the use of tools and equipment?
I. Store knives, choppers and cutting blades in designated places. Label them.
II. Repair broken tools and equipment immediately.
III. Throw equipment that is not functioning without checking the defect and replace it with a new one.
IV. Store tools & equipment in a clean dry place. Do not keep them wet.
V. Those glasses with breaks should not be discarded.

A. I,II,II,IV B. I,IV,V C. III,IV,V D. I,II,IV

5. What process refers to the presence of minor and unwanted constituents in material, physical body, natural environment,
workplace and etc.?
A. Microorganism B. Fragile C. Contamination D. Inventory

6. Which of the following does not show a good practice of preventive maintenance of tools and equipment?
A. Protect all handy tools from dirt, rust and corrosion by air drying them.
B. Yearly inspect cutting blades before and during operation for damage.
C. Have a periodic inspection and cleaning of tool.
D. Remove and wipe food particles, burnt sediments and grease from the top of the range.

7. What accurate pointer to follow when it comes to storing electrical equipment?

A. Put frequently used items in conveniently accessible locations.
B. Wash all parts and dry properly before storing.
C. Label the storage of the cabinet even if is made up of glass.
D. Gather & secure electrical cords to prevent entanglement or snagging.

8. Hazard: Lifting heavy objects incorrectly Risk: Back injury & repetitive strain
From the given risk assessment above, what safety measures/ actions can you recommend to the workers?
A. Warn workers and remove trip hazards C. Remind them not to leave tools in the pathway
B. Teach and remind workers of correct lifting technique D. Ask them to wear their Personal Protective Equipment

9. What type of hazard caused by organism such as viruses, bacteria, fungi, and parasites?
A. Chemical B. Ergonomic C. Physical D. Biological
10. What term used to describe something that has the potential to cause harm or adverse effects to individuals,
organizations property or equipment?
A. OSH Indicators B. Hazard C. Risk D. Safety regulations

11. Which of the following is not a personal hygiene practice?

A. Keep your hands always clean and nails cut short. C. Wearing of comfortable clean clothes.
B. Use of PPE when working. D. Having a ring on fingers while working with food.

12. What type of light pastry that is filled with whipped cream?
A. Puff pastry B. Danish pastry C. Cream puffs D. French pastries

13. Which baking terminology describes as to pinch together the edge of a piecrust with the fingers or fork tines?
A. Crust B. Prick C. Flaky D. Crimp

14. Which of the following statement is true about pastries?

A. Yeast is needed to double its size C. Egg is require in making dough
B. Shortened flour products D. Requires cream of tartar

15. What tool is used to cut fat into pieces to be able to coat it with flour in pie making?
A. Rolling pin B. Pastry wheel C. Dough cutter D. Pastry blender

16. What decorating tool that is made up of plastic or metal tubes attached at the tip of the pastry bag to achieve the desired
design when piping out icing?
A. Coupler B. Pastry bag C. Pastry cutter D. Pastry Tip

17. When following standard scaling for baked pies, what should be the weight of filling if the pie size is 9 inches?
A. 23-30 oz B. 32-40 oz C. 36-48 oz D. 26-30 OZ

18. What are the components when evaluating the outside characteristics of pastry product?
A. Shape, size, color, crust C. Shape, taste, color, tenderness
B. Texture, tenderness, flavor D. Palatability, shape, size, color, crust

19. The following are examples of pastry product, which of the following does not belong to the group?
A. Cobbler B. Barquette C. Hopia D. Piyaya

20. What kind of sugar used for making a shell tart?

A. Brown sugar B. Granulated sugar C. Refined sugar D. Powdered sugar

21. What important ingredient in pastry that provides the moisture needed to develop gluten?
A. Milk B. Oil C. Water D. Butter

22. When baking a two-crust pie with cooked filling the oven temperature is 425°F- 450°F, how long is the baking period?
A. 20-25 min B. 10-12 min C. 45-55 min D. 30-45 min

23. What kind of pastry that consists of two components, relatively thin and forms a crust?
A. Cream puffs B. Croissants C. Pies and tarts D. Pastry cream

24. Which of the following mixing techniques also known as whipping method?
A. Laminating B. Whisking C. Beating D. Stirring

25. What makes pastry shiny or glossy by coating it with syrup or clear gelatine?
A. Topping B. Icing C. Frosting D. Glaze

26. If the baking period of single-crust pie is 30 to 40 minutes, what will be the temperature of the oven?
A. 350°F B. 450°F C. 440°F D. 425°F

27. What is a good indicator of a well-baked pie crust?

A. Rough B. Smooth C. Soft D. Under baked

28. Which of the following is a good example of a double-crust pie?

A. Buko pie B. Egg pie C. Hopia D. Pizza
29. What is the best filling for tarts?
A. Butter creams B. Fruit jams C. Ground meats D. Ground nuts

30. Why do you make a gash on top of your double crust pie?
A. To allow the steam escape C. To avoid over flow
B. To keep it crispy D. To seal flavor and aroma

31. The following are procedure in making boiled icing, what should be the correct sequence of the steps?
I. Pour hot syrup to beaten egg whites gradually.
II. Continue beating until mixture becomes stiff and fluffy.
III. Beat together egg whites and cream of tartar.
IV. Bring to boil over low fire until it forms into threadlike consistency.
V. Combine together sugar, water and syrup.
A. I,III,VIV,II B. V,IV,II,III, I C. II,III,IV,I,V D. V,IV, III, I, II

32. What is the easiest way to decorate a pastry product?

A. Coat of glaze B. Top with honey C. Sprinkle of sugar D. Pieces of fresh fruits

33. In making a lemon glaze, how many teaspoons of grated zest needed?
A. 2 B. ½ C. 1 D. ¼

34. What is the best used of a simple sugar syrup?

A. Popular in presenting cream puff and éclair C. Used as a filling or in combination with other fillings
B. Can be used as filling and frosting D. Used for covering pies

35. Which of the following filling is made from beating egg whites with sugar?
A. Jams and jellies B. Sugar syrup C. Whipped cream D. Meringue

36. What are the rules when garnishing pastry products?

I. Garnishes should be expensive.
II. Colors should be harmonized-never clash.
III. Garnishes should be edible.
IV. Garnishes should appear natural, fresh and dainty.
A. I, II, II, IV B. II, II, IV C. II and III only D. I, II, IV

37. What standard when evaluating of pastry refers to the uniformity in grains and texture, it is how it feels in the mouth
when eating?
A. Color of the product B. Appearance C. Consistency D. Moisture content

38. How and where to store pies?

A. It should be covered and refrigerated to avoid mold C. Must be refrigerated after baking
B. In an average room temperature with box D. Cover it with used plastic container then chill

39. What kind of dangerous bacteria may thrive in a raw egg?

A. Salmonella B. E.coli C. Mold D. Fungus

40. What is used to cover, contain, protect, handle, preserve, identify, describe, promote, and market goods by a producer
to the consumer?
A. Refrigerator B. Packaging C. Food storage D. Chiller

41. What are the major functions of packaging material?

I. Legal compliance for values and ingredients for producers
II. Protect from mechanical damage in transit and loading and unloading
III. Protect from loss of moisture and any foreign contaminants
IV. Advertisement

A. I, II, IV B. I, II, IV C. II,III,IV D. I,III,IV

42. How many months can pastry dough may be frozen?

A. 4 months B. 6 months C. 8 months D. 10 months
PROBLEM SOLVING: Project Planning & Food Costing

Cost of Ingredients
DOUGH FILLING
All purpose flour – P 45.00/kg. Buko meat (1 head) – P25.00/pc.

Butter – p 40.00/240g Sugar – P45.00/kg.

Salt – P8.00/kg. Evaporated milk – P 35.00 (240ml.)
Cold water

Base from the given cost of ingredients solve for the value of total cost, selling price & profit. Use the project plan below.
Note: In costing your Buko Pie do not include those ingredients that are highlighted.

No. of yield: 8 slices Mark-up: 50%

Name:
Grade & Section:
Date:
Name of Project: BUKO PIE
Tools & Equipment Needed:

Ingredients Quantity Unit Cost Total Cost Procedure

Dough DOUGH
All-purpose flour 3c Use double crust pie. Roll out the half of the
Butter 1c dough for lower crust and fit snugly into the
Cold water 1c pie plate. Prick and set aside.
Filling FILLING
Buko (slivered young coconut) 1 head 1. Blend ingredients for filling.
All-purpose flour ½c 2. Cook over slow fire stirring continuously
Sugar ¾c until thick.
Coconut water ½c 3. Pour into prepared pie shell.
Evaporated milk ½c 4. Top with another half of the pipe dough.
5. Bake as directed for double crust pies.
Total Cost: Mark-up: 50%
Selling Price: # of yield: 8 pcs.
Profit:

43. How much is the total cost?

A. P 105.50 B. P 200.75 C. P 190.56 D. P 130.32

44. Base from the no. of yield, how much is the exact amount of the total sales?
A. P142.00 B. P 162.75 C. P 192.00 D. 150.75

45. How much is the profit obtained from the 50% mark-up?
A. P 65.80 B. P 61.68 C. P 102.11 D. P 75.90

46. How much is the selling price per slice of Buko Pie?
A. P 15.00 B. P 20.00 C. P 24.00 D. P 25.00

47. How much is the selling price of every slice of Buko Pie without a mark-up?
A. P 12.75 B. P 16.29 C. P 18.00 D. P 22.50

48. If there are approximately 4c of flour in 1 kg & 4c was only used, how many grams of flour left?
A. 80g B. 40g C. 60g D. 20g

49. If the mark-up is 65%, how much is the selling price per piece?
A. P 27.00 B. P 24.00 C. P 26.00 D. P 25.00

50. What is the total cost of sugar base from its recipe requirement?
A. P 11.25 B. P 10.75 C. P 8.44 D. P 9.45
Laughter is timeless, imagination has no age, and dreams are forever!
Prepared by: Roger Joey P. Ihong