Republic of the Philippines

Department of Education
Region IX, Zamboanga Peninsula
SCHOOLS DIVISION OF ZAMBOANGA DEL NORTE
SIRAWAI NATIONAL HIGH SCHOOL-ANNEX (PIACAN)
Piacan, Sirawai, Zamboanga Del Norte

BREAD AND PASTRY PRODUCTION NCII

GRADE 11
ASSESSMENT
Week 3
Name: ________________________________ Grade level: __________________
Section: _______________________________ Date: _______________________

Directions: Read the sentence below and encircle the correct answer.

1. What is the basic ingredient in baking that improves aroma, flavor, and nutrition in baked
products?
a. baking powder b. flour c. shortening d. sugar
2. What kind of sugar is primarily used in preparing icing?
a. brown sugar b. confectioner’s sugar c. granulated sugar d. refined sugar
3. Which of the following ingredients is usually used in dough that gives better taste and flavor?
a. butter b. compound lard c. edible tallow d. vegetables oil
4. Which kind of flour contains more gluten and less starch?
a. all-purpose flour b. bread flour c. cake flour d. soft flour
5. Which of the ingredients is an example of a physical leavening agent?
a. air b. baking powder c. baking soda d. yeast
6. What is the best step to have better results in baking?
a. Measure ingredients accurately. b. Memorize the recipe very well. c. Use modern
equipment. d. Use only imported ingredients.
7. How many cups is equivalent to one gallon?
a. 3 b. 5 c. 10 d. 16
8. What is the first step to have better results in baking?
a. keeping oneself clean b. keeping the food and equipment clean c. keeping the utensils
and work area clean d. all of the above
9. Which among the choices is a personal cleanliness practice in baking?
a. combing the hair in the working area b. keeping fingernails long
c. washing the hands after work d. wearing an apron during working hours
10. What is the proper way to measure flour accurately?
a. level off with the use of the tines of a fork b. shakes the measuring cup before
levelling c. shovel the flour d. sift it before measuring
11. Which of the following is the best substitute for sour milk?
a. 1 C sweet milk plus 1 tbsp. vinegar b. 1¾ C sweet milk plus 1 tbsp. vinegar c. 2 C sweet
milk plus ½ tbsp. vinegar d. 2/3 C sweet milk plus 1 tbsp. vinegar
12. What is the best substitute for one cup sifted flour?
a. 1 C minus 1 tbsp. sifted all = purpose flour b. 1 C minus 2 tbsp. sifted all = purpose
flour c. 1 C plus 2 tbsp. sifted all = purpose flour d. 1 C sifted all-purpose flour
13. Which of the following flour mixture is thick enough to be rolled and kneaded?
a. batter b. cream c. crust d. dough
 14. Which among the following cookies needs freezing before it is cut into desired shapes
before baking?
a. cookie bar b. pressed cookie c. refrigerated cookie d. rolled cookie
15. Which type of mixing technique is done only in baking bread?
a. blending b. creaming c. folding d. kneading
16. It refers to the procedure 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
17. Which of the following pastries refer to small, flat, and sweet cakes?
a. biscuits b. cookies c. muffins d. pies
18. What storing technique is used to draw, fold and cover the bakery product?
a. chilling b. folding c. refrigerate d. wrapping
19. What refers to the process of putting your product into containers for easy distribution?
a. labeling b. packaging c. storing d. wrapping
20. Which among the more innovative method is used in commercial food packaging?
a. canned packaging b. chill packaging c. foil packaging d. freezing packaging
21. What is a unique component of flour made up of protein glutenin and gliadin which is
formed after working out with water or liquid?
a. crust b. dough c. gluten d. grain
22. What is a tender, moist and simple cup bread leavened with baking powder?
a. biscuit b. bread c. cookies d. muffin
23. What is an act of replacing an ingredient over another ingredient of more or less similar
characteristics?
a. technique b. substitution c. standard d. change
24. What is an act or process of determining the specific amount of an ingredient that uses
standard measuring cup?
a. measurement b. weighing c. scaling d. standard
25. What is a method of preparing ingredients that separate the coarse particles from the fine
particles?
a. creaming b. sifting c. beating d. cutting and folding

Prepared by:

RIO KRYSTAL R. MOLATE

Subject Teacher