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16
1 cup =Answer tbsp.

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0.333333
1 T =Answer tsp.

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4
1/4 cup =Answer tbsp.

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It produces gases that make the baked products rise and become Answer 1
light and porous Leavening agents
 Answer 2
Acts as a tenderizing agent Fat

Help incorporate air; adders color and flavor; contributes to Answer 3

structure Eggs

Used to hydrate the protein and starch in the flour or moisten and Answer 4
dissolve ingredients Liquids

Answer 5
It gives structure to baked products Flour

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Direction: Fill in the blanks with the correct equivalent measurement

1
2 cups =Answer pint.

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Direction: Fill in the blanks with the correct equivalent measurement

1
4 cups =Answer quart
Direction: Choose the correct answer that is described or referred to

_________________ is a liquid sugar made from cornstarch used for Answer 1

frosting and candy making. Corn Syrup
 Answer 2
_____________ is ammonium carbonate or (NH4)2CO3. Bakers' ammonia

_____________ has had all of the naturally present molasses refined Answer 3
out. White sugar

_________ is the powdery substance created when a dry grain is Answer 4

pulverized. Flour

Answer 5
________________ also known as sodium bicarbonate or NaHCO3 Baking soda

Direction: Match the word that defines the statement.

Pastries that consist of a minimum of two components: the first, a Answer 1

relatively thin pastry dough, when baked forms a crust that hold Pies
the second, the filling.
Layered and flaky crust folded into empanada shape and filled Answer 2
with a variety of fillings. Turnovers

Are made of water and butter, which is brought to a boil in a Answer 3

saucepan, then flour, is stirred in all at once. Puffs and Popovers

They are smaller versions of pies baked in short-sided fluted

edged pans with a removable bottom, the pan being half the depth Answer 4
of a pie pan. Tarts

Include regional delicacies like otap, barquillos, rosquillos,

Answer 5
turrones de kasoy, turrones de mani, roscas, and all-time favorites Local Filipino Pastries
like hopia and empanada or empanaditas.
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Arrange the steps in preparing biscuits using the dry-to-wet

method.
Measure and sift dry ingredients 1
Answer 1
Add milk to the mixture and mix until dough is 3
formed Answer 2
Cut shortening into flour with two knives. 2
Answer 3
Cut dough with a cutter or knife. 5
Answer 4
Roll dough and the floured board 4
Answer 5
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Direction: Match the word that defines the statement.

Distinguished from bread by having a higher fat content, which Answer 1

contributes to a flaky or crumbly texture. Pastry

Answer 2
To cut into pieces of approximately the same size. Chop

It is the effect of heating sugar or a sugar-rich fruit, until the sugar turns Answer 3
brown and syrupy. Caramelize

The primary leavener for pie crust and air is the secondary leavening Answer 4
agent. Steam

These pies need only one layer that that is usually laid at the bottom, of Answer 5
the pan called the lower crust. Single-crust

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Direction: Give the equivalent of each measurement.

2 pounds = __________ ounces 32

Answer 1
1/8 cup = _________ tablespoon Answer 2 2

2 gram = __________ ounces. 0.70

Answer 3
2 gallon = _________ quarts 8
Answer 4
4 tablespoon = _________ cup
1/4
Answer 5

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Direction: Choose the correct answer that is described or referred to

______________ is about form and shape. It is important that all pieces Answer 1
have the same appearance. Appearance

_____________ of the product when it is finally removed from the Answer 2

oven is important to the visual appeal of the product. Colour stimulates Color
the senses and encourages the customer to purchase.
Answer 3
______________ and eating properties. Mouth feel

___________ and texture is about how it feels in the mouth when the Answer 4
customer is consuming the product. Consistency

Answer 5
______________ adds to the shelf life and mouth feel of the product. Moisture Content

Direction: Choose the correct answer that is described or referred to

Are the most traditional options for your pies. Portable and convenient, Answer 1
they're like having a meal. Meat fillings

A healthier alternative to the meat fillings which is very similar to Answer 2

Vegetables
quiches. Vegetables

Filling you can include in your pies. Buying local and organic
Answer 3
ingredients makes a difference in the health value of your pie, as well Fruit fillings
as its taste.
Are usually something along the lines of a custard or a pudding. In Answer 4
their most basic form, they consist of some type of dairy, flour and Cream fillings
eggs.
These mixtures are similar to the cream fillings, but they aren't as
smooth and are more on the side of fudge-like. In fact, there are many
recipes that call for chocolate or caramel.
Always wear clean work clothes and aprons.
Select one:
True
False

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Rinsing of hands only is enough to cleanse our hands.

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False

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Direction: Choose the best answer for each statement below.

It is ultimately the supervisor’s responsibility to make sure that the product Answer 1
has held up overnight and meet the storing ____________ of pastry Standard
products.
Cookies may be sold day old provided that they are stored overnight at Answer 2
room _____________ and wrapped tightly with plastic wrap or covered Temperature
with a bun pan cover.
All bar cookies & brownies should be cut as needed to keep them from Answer 3
___________ out prematurely. Drying

They should not be covered because the plastic wrap will make a mess of Answer 4
the ______. Top

All products that are kept overnight should be closely ____________ and Answer 5
tested prior to being used. Inspected

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Direction: Choose the best answer for each statement below

Packaging are selected appropriate for the preservation of product

______________ and eating characteristics. Answer 1
Freshness

__________ of baked pastry products are determined according to Answer 2

established standards and procedures. Shelf life

___________ materials are selected according to types, kinds and Answer 3

classification of pastry products. Packaging

Answer 4
___________ and procedures in storing pastry products. Standards

Pastry products are ____________ according to established standards and Answer 5

Stored
procedures. Stored

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Avoid working with food when you have an open cut or wound
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True
False

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Wash hands only before eating.

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True
False

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Avoid smoking while preparing food to avoid ashes from dropping into the food
Select one:
True
False

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Direction: Choose the word described by statements below.

________________ both real and

perceived.
Temperature
Answer 1

__________ use a wide palette.

Color
Answer 2

_________ create visual interest.

Shape
Answer 3

_______________ dry, fat, rich

Mouth feel
Answer 4

____________ some of each creates

contrast
Sanitizer helps prevent spread of germs resulting from touching items like
money.

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True
False

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Direction: Choose the word described by statements below.

_________ create visual interest.

Shape
Answer 1

_______________ dry, fat, rich

Mouth feel
Answer 2

________________ both real and perceived.

Temperature
Answer 3

__________ use a wide palette.

Color
Answer 4

____________ some of each creates contrast

Texture
Answer 5

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Direction: Arrange the following steps in creating the crust.

Answer 1
Add butter and shortening then mix using a pastry mixer. 2

Set the second flattened dough aside. This will be needed after arranging the Answer 2
filling in the cake pan. 7

In a flat surface flatten each of the dough and roll using a rolling pin until
Answer 3
wide enough to fit an eight or nine inch cake pan. Note: Sprinkle flour over 5
the flat surface to prevent the dough from sticking or use a silicon mat.
When everything is completely mixed, gather the mixture and divide into two Answer 4
equal parts. 4

Answer 5
Combine flour and salt then mix using a balloon whisk. 1

Answer 6
Gradually add cold water a tablespoon at a time while mixing the ingredients. 3

Answer 7
Arrange the first dough over the cake pan. This will be the base. 6

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Personal hygiene means keeping oneself clean helps avoid transfer of harmful
bacteria.
Select one:
True
False

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Wash hands for a minimum of 30 seconds.

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False

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Directions: Choose the best answer for each statements.

A piece of _____________ paper, or plastic wrap should be placed on the

inside of the cut after a slice of cake has been removed to prevent drying
Answer 1
out. Parchment

Bar Cookies should be stored in the _______________ overnight.

Answer 2
Refrigerator

Croissants, Danishes, Puff Pastry, and Sweet Rolls are not to be sold day Answer 3
old. The exception to this is that _______________ may be used day old Croissants
for sandwiches.

Cakes & Pies may be sold day old if they are stored in the refrigerator
_____________. Answer 4
Overnight

All Croissants, Danishes, Puff Pastry, and Sweet Rolls should be displayed
so that the filling/topping does not get _________. Answer 5
Smashed

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Use hand towels for wiping dishes.

Select one:
True
False

Use gloves as substitute for hand washing.

Select one:
True
False

Direction: Give the equivalent of each measurement.

2 cups = _________ tbsp 32

Answer 1
6 cups = ____________ quartz 1½
Answer 2
2 kilo = _________ 2.42
lbs. Answer 3
¾ c = ___________ tablespoon
12
Answer 4

3 cups = ___________ pints 1½

Answer 5
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Direction: Choose the correct answer that is described or referred to

Brought by too much stress from work may cause mental &
Answer 1
emotional strains, anxieties, depression – losing focus on one’s Psychological Hazards
work and others
Brought by workers infected with diseases or illnesses, unhygienic
Answer 2
personal practices that can transmit bacteria, parasites, fungi to Biological Hazards
other workers and food, & equipment being handled
Brought by poor posture when working long periods of standing,
bending, pushing, lifting, carrying that can cause body stress, Answer 3
muscle pains and soreness, back injury, numbness of hands, feet & Ergonomic Hazards
other parts of body
Brought by unhealthy working conditions, poor lighting, poor
ventilation, insufficient facilities, inefficient or faulty equipment or Answer 4
machine, and improper work practices such as wrong use of Phyisical Hazards
knives.

Brought by use of chemicals such as disinfectants for cleaning Answer 5

equipment and floorings, fumes, and smokes from cooking Chemical Hazards

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Question 3
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Direction: Choose the correct answer that is described or referred to

______________ is about form and shape. It is important that all pieces Answer 1
have the same appearance. Appearance

Answer 2
______________ and eating properties. Mouth feel

_____________ of the product when it is finally removed from the Answer 3

oven is important to the visual appeal of the product. Colour stimulates Color
the senses and encourages the customer to purchase.
Answer 4
______________ adds to the shelf life and mouth feel of the product. Moisture Content

___________ and texture is about how it feels in the mouth when the Answer 5
customer is consuming the product. Consistency

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Direction: Fill in the blanks with the correct equivalent measurement

16
1 cup =Answer tbsp.

Question 5
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Direction: Match the word that defines the statement.

Pastries that consist of a minimum of two components: the first, a Answer 1
relatively thin pastry dough, when baked forms a crust that hold Pies
the second, the filling.
Are made of water and butter, which is brought to a boil in a Answer 2
saucepan, then flour, is stirred in all at once. Puffs and Popovers

Layered and flaky crust folded into empanada shape and filled Answer 3
with a variety of fillings. Turnovers

Include regional delicacies like otap, barquillos, rosquillos,

Answer 4
turrones de kasoy, turrones de mani, roscas, and all-time favorites Local Filipino Pastries
like hopia and empanada or empanaditas.
They are smaller versions of pies baked in short-sided fluted
edged pans with a removable bottom, the pan being half the depth Answer 5
of a pie pan. Tarts

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Direction: Fill in the blanks with the correct equivalent measurement

.3
1 T =Answer tsp.

Question 7
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Direction: Fill in the blanks with the correct equivalent measurement

4
1/4 cup =Answer tbsp.

Question 8
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Direction: Choose the word described by statements below.

____________ some of each creates contrast
Texture
Answer 1

_________ create visual interest.

Shape
Answer 2

________________ both real and perceived.

Temperature
Answer 3

__________ use a wide palette.

Color
Answer 4

_______________ dry, fat, rich

Mouth feel
Answer 5

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Direction: Fill in the blanks with the correct equivalent measurement

1
4 cups =Answer quart

Question 10
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Direction: Fill in the blanks with the correct equivalent measurement

1
2 cups =Answer pint.

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Direction: Choose the correct answer that is described or referred to

_____________ has had all of the naturally present molasses refined Answer 1
out. White sugar
_________ is the powdery substance created when a dry grain is Answer 2
pulverized. Flour

Answer 3
_____________ is ammonium carbonate or (NH4)2CO3. Bakers' ammonia

_________________ is a liquid sugar made from cornstarch used for Answer 4

frosting and candy making. Corn Syrup

Answer 5
________________ also known as sodium bicarbonate or NaHCO3 Baking soda

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Direction: Match the correct answer that describes the statement.

A piece of ______________ paper, or plastic wrap should be placed on the Answer 1

inside of the cut after a slice of cake has been removed to prevent Parchment
drying out.
___________ of baked pastry products are determined according to Answer 2
established standards and procedures. Shelf Life

Croissants, Danishes, Puff Pastry, and Sweet Rolls are not to be sold
Answer 3
day old.The exception to this is that ______________ may be used day old Croissants
for sandwiches.
_________ materials are selected according to types, kinds and Answer 4
classification of pastry products. Packaging

_________________ may be sold day old if they are stored in the Answer 5
refrigerator overnight. They should not be covered because the plastic Cakes & Pies
wrap will make a mess of the top.
All Croissants, Danishes, Puff Pastry, and Sweet Rolls should be Answer 6
Smashed
displayed so that the filling/topping does not get _____________.
________ and Procedures in storing pastry products. Answer 7
Standards
 Standards

Pastry products are ____________ according to established standards and Answer 8

procedures. Stored

Packaging are selected appropriate for the preservation of product Answer 9

_____________ and eating characteristics. Freshness

Answer 10
Bar Cookies should be stored in the _____________ overnight. Refrigerator

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Direction: Identify what is being defined or described.

Is the powdery substance created when a dry grain is pulverized. Answer 1
Flour

Answer 2
Is the oldest sweeter known to man. Honey

To help thicken and bind, to give a soft, smooth and creamy texture, and Answer 3
to give a glowing color. Eggs

Is traditionally made by crystallizing brown sugar with limewater, then

pouring the mixture into a coconut shell until it hardens. Answer 4
Panutsa

Answer 5
Also known as sodium bicarbonate or NaHCO3. Baking soda

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