BREAD AND PASTRY PRODUCTION 12 a.

baking powder
c. Vanilla extract
b. shortening
I- Convert the following measurement and d. sugar
write the correct answer in the given blank 34. What sweet baked goods are not made
below. of dough?
1. 1 Tablespoon=_________teaspoons a. bread
6. 201 g=_________cups c. pastry
2. 5 grams=_________ teaspoons b. cake
7. 1 litre=_________cups d. pizza
3. 1 Kilo/kilogram=_________grams
35. Which type of light pastry is filled with
8. 8 ounce =_________cup
whipped cream or a sweetened cream filling
4. 2.2 pounds=_________ounce
9. 1 Gallon=_________quarts and often topped with chocolate?
5. 1000 grams=_________ kilo a. cream puff c.
10. ½ cup=_________tablespoon Danish pastry
b. French pastry d. pie
II- Arrange the bread baking process into and tart
orders using number 1 to 10. 36. What is the proper way to measure flour?
_______ A. Preparing a. Level off with the use of the tines of
________ F. Rounding fork
_______ B. Baking b. Shakes the measuring cup before
________ G. Proofing levelling
_______ C. Scaling c. Shovel the flour
________ H. Shaping or make-up d. Sift it before measuring
_______ D. Mixing 37. What is the outer part of a loaf of bread
________ I. Storing
or pastry?
_______ E. Cooling
________ J. Fermenting a. crust c.
filling
III- Write TRUE if the statement is correct b. muffins d.
and FASE if is wrong . topping
______ 31. Garnishes should be edible. 38. Which is a rich pastry filled with custard
______ 32. Simplicity is beauty and therefore or fruit?
garnishes should appear natural. a. Cream puff c.
______ 33. A big group of garnishes are often Danish pastry
more attractive than a continuous decorative b. French pastries d. pie
scheme. and tart
______34. Colour should harmonize 39. How do you call the process of putting
______35. Garnishes which are highly seasoned products into containers for easy
do taste good. distribution?
______36. Garnishes need not be expensive. a. labelling
______37. The setting must be viewed as a half. c. packaging
______38. Caramel is sugar that is cooked until it
b. storing
reaches a temperature of 156 c.
______39. Stir gently to dissolve glucose in a low d. wrapping
temperature. 40. It refers to one of more innovative
______30. Have a bowl of water when working methods of commercial food packaging.
with hot caramel. a. canned package c. chill
packaging
IV- Encircle the letter of the correct b. foil packaging d. freezing
answer. packaging
31. What important ingredient in pastries
provides the needed moisture to develop
gluten?
a. edible tallow
c. flour
b. salt
d. water
32. What kind of sugar is primarily used in
preparing icing?
a. brown sugar
c. confectioner’s sugar
b. granulated sugar
d. refined sugar
33. What basic ingredient in baking improves
aroma, flavour and nutrition in baked
products?