Technology and Livelihood Education 10

Quarterly Exam – Quarter 1

Bread and Pastry Production
Name: ____________________________ Score: ___________________ Section: _____________________
Multiple Choice. Directions: Select the letter of your answer and write it on the space provided before each number.
_____1. It is made from ground wheat rice, rye and maize that made it powdery white in appearance.
A.Egg B. Flour C. Shortening D. Sugar
_____2. It is very fine and smooth type of sugar that is used in making icing flowerets, glazes,fudge, and candies.
A. Brown B. Confectioner C. Refined D. White sugar
_____3.It helps stabilize egg white to reach its maximum volume.
A. Baking powder B. Carbon dioxide C. Cream of tartar D. Sugar
_____4.This is pure fat that makes the final baked products crumbly moistened.
A. Butter B. Compound lard C. Edible tallow D. Vegetable oil
_____5.This helps emulsify batter and adds moisturizing fat to make baked products smooth and creamy in texture.
A. Butter B. Egg white C. Egg yolk D. Heat
_____6.This gives coarse texture to bakery products. It also makes the product chewy and rehydrated.
A. Egg B. Flour C. Leavening agent D. Shortening
_____7.This servesas substitute for honey.
A. Egg B. Flour C. Fat D. Sugar
_____8.Pandesal is bake in a 350 °F oven for about ______ minutes or until golden brown.
A. 5 to 20 B. 10 to 20 C. 15 to 20 D. 20 to 25
_____9.It is a type of Filipino soft, sweet dough pastry covered with butter and sugar; topped with lots of grated cheese.
A. Cinnamon Roll B. Dinner Roll C. Ensaymada D. Pan De Coco
______10. To what classification of tools does a rolling pin belongs?
A. Cutting B. Blending C. Mixing D. Measuring Tools
_____11. Which does not belong to the group of baking tools and equipment?
A. Wooden spoon B. Rubber scraper C. Flour sifter D. Baking
______12. Baking tools and equipment that is motored power device used to stir and blend mixtures used in baking.
A. Blender B. Electric mixer C. Rubber scraper D. Wooden spoon
_____13. Which of these baking tools is NOT used to measure ingredients?
A. Measuring cup B. Measuring glass C. Spatula D. Weighing scale
_____14. Measuring glassis advised to be used when measuring ____
A. Baking powder B. Butter C. Sugar D. Vegetable oil
_____15. This must be done first before measuring flour.
A. Filling B. Levelling C. Packing firmly D. Sifting
_____16. Which of the following tools and utensilsused in mixing does not belong to the group?
A. Electricmixer B. Rubber scraper C. Rotary eggbeater D. Grater
_____ 17. This kind of tool is used to rub cheese,fruits and vegetables to produce small particles.
A. Grater B. Peeler C. Knife D. Dough cutter
_____ 18. A tool that is used to mix and remove ingredients from the sides of the bowl.
A. Flour sifter B. Rubber scraper C. Spatula D. Wooden spoon
_____ 19. Which of the tool is used to measure the weight of the itemsor ingredients?
A. Measuring cups B. Measuring spoons C. Liquid measuring cup D. Dietetic scale
_____ 20. What equipment is used in baking, heating,or drying foods?
A. Baking pan B. Baking sheets C. Muffin pan D. Oven
_____21. Which mixing techniques in baking is usually used for meringue and for chiffon products?
A. Blending B. Folding C. Kneading D. Whisking
_____22. What is the process of rubbing one or two ingredients against a bowl with the tip of a wooden spoon or electric

mixer?
A. Beating B. Creaming C. Folding D. Stirring
_____23. Which factor does not affect gluten development?
A. Amount of sugar added C. Controlled manipulation
B. Amount of water added D. Ratio of flour to shortening
_____24. Dipping fingers into the flour and gently rubbing the little pieces of butter into the flour is a process called
A. Cutting B. Creaming C. Pressing D. Rubbing
_____25. The strokes to use when mixing pastry dough should be
A. Heavy B. Light C. Moderate D. Very light
_____26. You need to _______________ the crust before putting in the filling
A. Brush with egg wash B. Dust with flour C. Prick with fork D. Sprinkle with oil
_____27. The process of enclosing butter into pastry dough and rolling it into rectangular shape is
A. Folding B. Laminating C. Rolling D. Non-laminating
_____28. How do you call the outer part of the pastry?
A. Crust B. Filling C. Muffins D. Topping
_____29. This is the simplest method of mixing ingredients, usually with a spoon in circular motion.
A. Beating B. Creaming C. Folding D. Stirring
_____30. It enhances the overall flavor of bread and other pastries,controls the fermentation of yeast, and gives a
strengthening effect in specifically on the gluten protein.
A. Fat B. Salt C. Sugar D. Yeast
_____31. A tool which is used to level dry ingredients when measuring.
A. Electric Mixer B. KitchenShears C. Spatula D. Wire Whisk
_____32. All the following are cutting tools EXCEPT
A. Kitchen shears B. Paring knife C. Pastry wheel D. Spatula _
_____33. The only tool from this list which could NOT be used in mixing is.
A. Grater B. Electric mixer C. Rubber scraper D. Wooden spoon
_____34. It is used to flatten the dough.
A. Rolling pin B. Rubber scraper C. Spatula D. Wooden spoon
_____35. All the following can be sifted EXCEPT
A. Baking powder B. Brown sugar C. Cooking oil D. Flour
_____36. The most common cornstarch substitute is
A. Arrowroot starch B. All-purpose flour C. Potato starch D. Rice starch
_____37. The device being used in measuring liquid ingredients should NOT be
A. Levelled B. Lifted C. Poured D. Scooped
_____38. Spanish bread of salt which is traditionally made with wheat flour, yeast, water, and a pinch of salt added to
the dough.
A. Bread B. Dinner Roll C. Ensaymada D. Pan De Sal
_____39. It is a small, individually baked breads served along with a meal typically the main meal of the day.
A. Cinnamon Roll B. Dinner Roll C. Ensaymada D. Pan De Sal
_____40. A bread which is simply coated with butter, sprinkled withsugar then topped with cheese.
A. Cinnamon Roll B. Dinner Roll C. Ensaymada D. Pan De Coco
_____41. It is the common fillingsused in baking Pan de Coco.
A. Chocolate B. Desiccated coconut C. Coconut milk D. Margarine
_____42. Common toppings for cinnamon rolls.
A. Cream cheese frosting or a sugar glaze C. Margarine, chocolate nut spread
B. Coconut milk, pecans, peanuts D. Yeast, chocolate sauce
______43. It is a sweet bread with sweetened grated coconut filling served as dessert or snack item.
A. Cinnamon Roll B. Dinner Roll C. Ensaymada D. Pan De Coco
______44. 1. What do you think is the main purpose/use of rubber scraper?
A. To gather batter B. To lift cookies from cookie sheet C. To mix dough D. To stir liquid ingredients
______45. The following are tips to keep your baking tools in order and safe to use except
A. Clean and dry the tools after use
B. Switch off and unplug the electric equipment and clean immediately
C. Classify them according to their uses
D. Rinse the bowl with warm after washing to remove grease
_____46.It is made of transparent glass or plastic is used for measuring liquid ingredients.
A. Measuring cup B. Measuring glass C. Measuring Spoon D. Weighing scale
_____47. Tool that is used to check the temperature of the oven so the reading can be compared to the temperature set

on the oven dial.

A. Candy thermometer B. Heat thermometer C. Oven thermometer D. Timer
_____48. In measuring dry ingredients using measuring spoons, the following are the procedure except
A. Fill the measuring spoon until overflow.
B. Level the dry ingredients with the spatula
C. Remove the lumps by pressing it
D. You can use measuring spoons in measuring large quantity of Ingredients
_____49. In using the oven sufficient knowledge is required. The following are tips on how to operate an oven except
A. Check the electric cord before you plug it.
B. After using clean only the outside area to maintain the quality appearance.
C. Figure out how to turn the oven on and set the temperature.
D. Bake items in the middle of oven rack.
_____50. How can you show appreciation to the diffreent baking equipment?
A. Avoid using greasy products
B. Clean it with strong solution
C. Regularly check and clean
D. Use only occasionally

Prepared by: Checked and Verified: Noted:

Sgd. ELOISA JOY P. BARTOLOME Sgd. RUMULO D. MARIANO, JR. Sgd. RIZALINA T. MANZANO, EdD
Teacher I Teacher III School Principal IV