Republic of the Philippines

Department of Education
Dumaguete City Division
PIapi High School

First Periodic Examination

TLE 10- BREAD AND PASTRY PRODUCTION
SY 2022-2023
Directions: Read the following statements carefully then choose the best answer from the given choices. Write only the
letter on your answer sheet.
EASY
1. It is a finely ground meal contain by grinding and milling cereal grains or other root crops. It gives the main structure
of a bake product.
A. Baking powder
B. Baking soda
C. Flour
D. Yeast
2. It represents almost 50% of the total cost of any baked product, thus considered the baking ingredient with the highest
cost or expense.
A. Eggs
B. Flour
C. Milk
D. Sugar
3. Any fat, which when added to flour mixtures increases tenderness. This is done by preventing the sticking of gluten
strands while mixing so that gluten is shortened and makes the product tender.
A. Cream
B. Eggs
C. Margarine
D. Shortening
4. What ingredient that produces gases that cause the dough to rise and increase in volume?
A. Eggs
B. Leavening Agents
C. Margarine
D. Yeast
5. It is the cheapest liquid used in baking. It performs vital role in baking making ingredients rehydrated.
A. Juice
B. Melted butter
C. Milk
D. Water
6. It is a type of fat that is made of fatty milk proteins. It contains 80-85% fat; 10-15% water and 5% milk solids. In
baking, it contributes flavor and tenderness.
A. Butter
B. Lard
C. Margarine
D. Oil
7. What type of flour that has 7-9% protein content and is made from soft wheat flour? It is good for making cookies
where a tender and delicate texture is desired?
A. All-purpose flour
B. Bread flour
C. Cake flour
D. Soft flour
8. What is a process in which keeping the bacteria down to a small number as possible through personal hygiene and
proper food handling?
A. Bleaching
B. Cleaning
C. Disinfection
D. Sanitation
9. Baking is a sophisticated method of cooking food. It requires special tools and equipment in order to bring out the
best results. What is the function of a liquid measuring cup?
A. A transparent cup calibrated to indicate amount of liquid ingredient
B. Used to measure dry ingredients such as flour and sugar.
C. Used to measure small amounts of ingredients.
D. Used to measure weight of the items or ingredients.
10. A tool with a sharp edge to cut dough.
A. Bread knife
B. Dough cutter
 C. Pastry blender
D. Pastry cutter
11. What is a solid elongated wood or plastic and sometimes stainless steel with handles at both ends that is used to
flatten the dough?
A. Dough cutter
B. Rolling pin
C. Rubber scraper
D. Wooden spoon
12. Measuring the ingredients accurately is very important. What tool that is a flat, thin and blunt metal used for levelling
off dry ingredients and spreading icing and frosting on baked goods?
A. Rubber scraper
B. Spatula
C. Tong
D. Turner
13. There are two kinds of dough in baking bread. What dough that is made up into pandesal, French bread and other
crusty bread varieties?
A. Lean dough
B. Rich dough
C. Sponge dough
D. Straight dough
14. Aside from the dough used for French bread and pandesal, what dough that is used in making rolls, coffee cakes and
the sweet bread varieties?
A. Lean dough
B. Rich dough
C. sponge dough
D. Straight dough
15. The type of bread is affected by the type of ingredients as well as the method used. What mixing dough method that
all the ingredients are combined together at one time?
A. Lean method
B. Rich method
C. Sponge method
D. Straight method
16. It is one common bakery product and is always popular because it looks like little cakes, flat, sweet and small. It can
be made in a variety of shapes and flavors, and can be served in different ways.
A. Bread
B. Cookies
C. Cupcakes
D. Rolls
17. Another type of mixing method for bread doughs in which it mixes part of the liquid, flour, and all of yeast to make a
soft mixture which is set aside to rise until bubbly. The remaining ingredients are added.
A. Rich and Lean method
B. Rich dough method
C. Sponge dough method
D. Straight method
18. Mixing method greatly affect flour mixtures and its resulting product. This method is rubbing one or two ingredients
in a bowl with the help of a wooden spoon or electric mixer to make a soft fluffy mixture.
A. Creaming
B. Folding
C. Rubbing
D. Whisking
19. It is mixing of fat and flour with the use of a pastry blender or two knives in a scissor like manner. This method cuts
the fat into small pieces, coating them with flour to form coarse, granular mixtures for pastries and biscuits.
A. Beating
B. Blending
C. Cut and Fold
D. Cutting In

20. It is often done with a wooden spoon, rotating it through a mixture as long as necessary usually until the ingredients
are combined.
A. Beating
B. Blending
C. Stirring
D. Whipping
21. These are cooked balls of dough. These are mainly based on flour and could be made by steaming, frying, baking or
boiling. Dumplings are stuffed with vegetables, meat or sweets.
 A. Doughnuts
B. Dumplings
C. Muffins
D. Tortillas
22. These types of bread are double baked and its hard and rectangular shaped and are available various varieties like
milk, aniseed, whole wheat, condensed milk type.
A. Bagels
B. Buns
C. Rolls
D. Rusk
23. It is a bread product, traditionally made of yeasted wheat dough in the form of a roughly hand-
sized ring which is first boiled in water and then baked. The result is a dense, chewy, doughy interior with a browned
and sometimes crisp exterior.
A. Bagels
B. Cookies
C. Doughnuts
D. Doughnuts
24. These are small cubes of seasoned and fried bread. Normally it’s prepared   by re baking bread cubes by frying it in
oil and is served with soup or salad.
A. Cookies
B. Croutons
C. Dumplings
D. Rusk
25. What frosting that is made using egg yolks and is made the way as Italian meringue?
A. American Buttercream
B. French Buttercream
C. Meringue Buttercream
D. Swiss Buttercream
26. This can be purchase readymade and comes in jars. It is used as a filling alone or in combination with other fillings
such as buttercream.
A. Buttercream
B. Jams and Jellies
C. Royal icing
D. Whipped Cream
27. Which of the following does not need refrigeration for storing?
A. Buttercream
B. Jams and jellies
C. Royal Icing
D. Whipped Cream
28. This way of presenting the product which you can see the list of ingredients, name of manufacturer and expiration
dates. This also makes a good advertising of the bake products.
A. Boxes
B. Cellophane Bags
C. Doilies
D. Labels
29. This is one of the easiest ways to add a twist on cookie presentation.
A. Boxes
B. Doilies
C. Glass vase
D. Jar
30. What is the ideal temperature range for storing bread rolls?
A. 60 – 70 F
B. 65 – 75 F
C. 70 – 80 F
D. 75 – 85 F

31. How many months baked yeast breads can be stored in a freezer?
A. 1 month only
B. up to 2 months
C. up to 4 months
D. up to 6 months
32. How long unbaked yeast bread is stored in a freezer?
A. 1 week only
B. 2 weeks only
C. 1-2 weeks
D. 2-3 weeks
33. It is enclosing the food in a material for physical, chemical, biological protection and tampering resistance. It also
provides nutrition information on the food being consumed.
 A. Food contents
B. Food Labels
C. Food packaging
D. Food Shield
34. This type of packaging is traditionally been used for wide range of solid and liquid foods including fruits and
vegetables, tea and beer.
A. Glass
B. Paper
C. Plastics
D. Wood
35. It is the most inexpensive and widely used packaging material for foods.
A. Boxes
B. Paper
C. Plastics
D. Wood
36. It is one of the oldest and most common methods of food packaging in homes like pickled vegetables and “ginamos”.
A. Airtight Containers
B. Canned Foods
C. Foil Packaging
D. Home Canned Foods
AVERAGE
37. Which of the following is NOT a major ingredient in baking?
A. Flour
B. Salt
C. Sugar
D. Water
38. Leavening agents give breads, cakes and other baked goods to rise and increase in volume. The following are
chemical leavener EXCEPT;
A. Baking Powder
B. Baking Soda
C. Cream of Tartar
D. Yeast
39. Sanitation is very important in baking industry. The following are the workers personal hygiene practices EXCEPT
one;
A. Hands should be clean and nails with polish.
B. Keep sick persons out of the kitchen.
C. Remove jewelries and accessories before starting to work.
D. Use the appropriate work outfit or PPE.
40. Which of the following is NOT a procedure in keeping the laboratory area clean?
A. Check and clean the dishwashing area whenever needed.
B. Clean the tables every after using them.
C. Keep cabinets dry, clean and open to air dry tools.
D. Keep the floor area clean and free from waste, water and grease.
41. There are lots of practical ways of keeping food clean EXCEPT one from the following;
A. Avoid sneezing and coughing when handling food.
B. Clean cans, bottles and bags containing ingredients before opening.
C. Food should be handled with fresh smelling hands.
D. Utensils that fall on the floor should be washed well before using it again.
42. Which of the following do NOT belong to the guidelines in choosing quality ingredients in baking?
A. Refrain from substituting ingredients.
B. Use fresh eggs.
C. Use high quality and expensive shortening.
D. Use indicated ingredients in the recipe.
43. Bread of high quality is characterized by the following EXCEPT one;
A. It does not crumble easily.
B. It has a sweet and nutty odor, not sour.
C. It is large for its weight, well rounded top with cracks and bulges.
D. The crust is thin with an even golden brown color.
44. What is can be the substitute for 1 whole egg?
A. 1 egg yolk
B. 2 egg whites
C. 2 egg yolks
D. 2 tsp. tartar
45. Which of the following can be the substitute for 1 cup sour milk?
A. ½ cup evap milk + ½ c water
B. 1 cup evaporated milk
C. 1 cup evaporated milk + 1 T vinegar
 D. 1 cup evaporated milk + 1 T water
46. What is the substitute of 1 cup milk?
A. ¼ cup water + ¾ cup cream
B. ½ cup cream + ½ cup milk
C. ½ cup milk + ½ cup water
D. 1 cup cream
47. How many tsp. of in 1 tbsp.?
A. 2
B. 3
C. 4
D. 5
48. How many tbsp. in a cup of milk?
A. 8
B. 12
C. 16
D. 20
49. The following are the procedures in measuring the shortening appropriately EXCEPT one;
A. Have the shortening at a cool temperature.
B. Level off with a spatula
C. Pack firmly into the measuring cup without air pockets.
D. Used standard measuring spoon for less than ¼ cup shortening.
50. Flour is the major ingredient in baking. The procedures below are the methods in measuring flour appropriately
EXCEPT for one only;
A. Level off the cup with a spatula.
B. Shake the cup to fill gaps.
C. Sift the flour to remove lumps.
D. Spoon sifted flour lightly until it reach to the top.
51. Frosting, Icing or Fillings and glazes greatly contribute to the presentation of the product as well as its flavor. What
icing that is NOT best for filling and frosting?
A. Boiled Icing
B. French Buttercream
C. Meringue buttercream
D. Swiss Buttercream
52. Packaging should provide the correct environmental conditions for food starting from time food is packed until the
time of consumption. A good package should therefore perform the following functions EXCEPT one;
A. Decoration purposes.
B. Marketing
C. Prevent losses.
D. Provide barrier against dirt and other contaminants.
53. Glass has many properties which make it popular choice as a packaging material. Which of the following is NOT a
good characteristic of glass as a packaging material?
A. Able to withstand heat treatments such as pasteurization and sterilization.
B. Does not react with food.
C. Re-usable, reseal able and recyclable.
D. The cost is very low.
54. The following must appear on the label EXCEPT for one;
A. Date of minimum durability
B. Instruction for use
C. List of ingredients
D. Name of the product worker
DIFFICULT
55. What is the best step to have better results in baking?
A. Measure ingredients accurately
B. Memorize the recipe well
C. Use modern equipment
D. Use only imported ingredients
56. Arrange the following procedures in baking. Choose the correct answer,
1. Preheat the oven
2. Follow the specified baking time and temperature.
3. Make use of the type of pan specified in the recipe.
4. Observe correct hand and mixing techniques.
5. Study and follow the recipe accurately.
6. Measure ingredients accurately.
A. 123456
B. 516432
C. 561432
D. 651432
57. What is the best substitute for one cup sifted flour?
A. 1 C sifted all-purpose flour
B. 1 C – 1 T sifted all-purpose flour
C. 1 C – 2 T sifted all-purpose flour
D. 1 C + 2 T sifted all-purpose flour
58. How are you going to measure 1 and ¼ cup of sifted flour accurately if you only have ½ and ¼ measuring cups
available?
A. one ½ cups + two ¼ cups
B. three ½ cups
C. two ½ cups + ½ of ½ cup
D. two ½ cups + one ¼ cup
59-60 . Following the correct procedure in baking helps with the best result of the bake product. What is the correct order
of the steps in yeast dough production?
1. Benching
2. Make up and Panning
3. Proofing
4. Mixing
5. Measuring of the ingredients
6. Baking
7. Storing
8. Scaling
9. Cooling
10. Bulk Fermentation
11. Rounding
12. Punching

A. 5,4,10,9,11,8,12,1,2,3,6,7
B. 5,4,10,11,12,8,1,2,3,6,9,7
C. 5,4,10,12,8,11,1,2,3,6,9,7
D. 5,4,8,9,10,1,2,3,6,7,11,12