Republic of the Philippines

Department of Education
Region IX-Zamboanga Peninsula
Schools division of Zamboanga city
VITALI NATIONAL HIGH SCHOOL
Mialim, Vitali, Zamboanga city

1ST SUMMATIVE EXAMINATION BREAD AND PASTRY

School Year 2022-2023
Name: _________________________________ Score: __________________
Grade & Section: ________________________ Date: __________________
MULTIPLE CHOICES: DIRECTIONS: SHADE the letter of the correct answer on the circle provided before each number.
1. What is PPE?
a. Personal Protective Equipment (PPE) c. Personal Protection Equipment
b. Protective person Equipment d. none of the above
2. a substance having a sour or sharp flavor
a. bake b. coat c. acid d. salt
3. The technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes or on
hot stones.
a. Baking b. frying c. dry heat bake d. coating
4. Basic food made from flour and water to form a dough, it has been a staple food of human nutrition for thousands of years.
a. Cake b. bread c. pie d. pasta
5. They are often referred to as small flat cakes originated in France, and because they have a low moisture content which improves their keeping
qualities
a. Loaf bread b. pie c. moist d. biscuit, cookie
6. Used to scrape dough from the sides of the bowl without scratching it.
a. Tong b. spatula c. rotisserie d. rubber scraper
7. Comes from cocoa beans, which are the bean-shaped seed of the cacao tree.
a. Cocoa/chocolate b. charcoal c. beans d. peanut bean
8. Rotating a wooden spoon through a mixture until the ingredients are combined is a mixing technique called___________.
a. Cut and fold b. Stirring c. Beating d. Cutting in
9. Fillings for pies and pastry that are made by beating egg whites with sugar is__________.
a. Jam and jellies b. Meringue c. Whipped cream d. Simple sugar syrup
10. What standard and principle should a baker follow in decorating the pastry products?
a. Cost b. Ingredients c. Appearance d. Flavor
11. Where should pies, cream puffs, and éclairs be stored?
a. Freezer b. Refrigerator c. Basket d. Box
12. Which is the ingredient used in making cakes?
a. Spices b. Condiments c. Corn Starch d. Egg
13. Which of the following is the proper way of measuring flour?
a. Hold the cup high to get the exact reading of measurement.
b. Level off the cup with a rolling pin.
c. Shake the measuring cup to get ample amount of flour.
d. Spoon sifted flour lightly into a measuring cup heaping it well over the top of the cup.
14. What are you going to do to get the exact reading of measurement of liquid ingredients?
a. Bend down to check your measurement so that your eyes level with the marking line.
b. Place the measuring cup on a flat surface.
c. Pour the liquid slowly into the cup and tilt it when the liquid reaches the marker line for the desired amount.
d. Raise up the measuring cup.
15. The process of beating eggs and cream to fill them with air and make them thick and fluffy is__________.
a. beating b. creaming c. folding d. whipping
16. An equipment used for baking, heating or drying foods is__________.
a. egg beater b. dietetic scale c. oven d. utility tray
17. If you want to bake biscuits. What should the oven temperature be?
a. 385 F b. 350 F – 375 F c. 350 – 400 F d. 425 F – 450 F
18. Which group of utensils belongs to cutting tools?
a. kitchen gears, grater, cookie cutter b. measuring cup, scraper, whisk
c. mixing bowl, weighing scale, timer d. rolling pin, pastry blender, pastry brush
19. A delicately baked product which consists of crust and filling is called__________.
a. biscuits b. cake c. cookies d. pastry
20. Fillings for pies and pastry which is made from beating egg whites with sugar is__________.
a. jam and jellies b. meringue c. simple sugar syrup d. whipped cream
21. Which of the following is true for garnishing pastry products?
a. Abundant garnishes are more attractive than few ones. b. Garnishes must be highly seasoned.
c. Garnishes should be edible. d. They must be expensive.
22. What standard and principle should a baker follow in decorating pastry products?
a. appearance b. cost c. flavor d. ingredients
23. Which of the following refers to dry heat cooking that is usually done in an oven?
a. baking b. braising c. grilling d. stewing
24. If cup cake is baked at 350F – 375F, how long will it cook?
a. 10 to 15 minutes b. 15 to 25 minutes c. 30 to 40 minutes d. 60 minutes
25.How do you plate and present cakes?
a . Be creative with color. c. Make your cake tall
b. Put the cake on a warm plate. d. Use any shape of plate.
26. Which of the following can alter icing colors during storage?
a. air b. heat c. humidity d. sunlight and florescent lighting
27. to press, stretch, and fold the dough until gluten is developed
a. grease b. grill c. coat d. knead
28. French term means “put in place” that includes assembling all the necessary ingredients, equipment, and tools and serving pieces needed to
prepare food.
a. miss and place b. mise en place c. mis en place d. miss and place
29. How many cups is equivalent to one gallon?
a. 3 b. 5 c. 10 d. 16
30. a substitution of 1 cup cake flour?
a. 1 cup all-purpose flour-2T+2T- cornstarch c. a. 1 cup all-purpose flour-2T+2T- 3rd class flour
b. 2 cup all-purpose flour-2T+2T- cornstarch d. a. 1 cup all-purpose flour-2t+1T- cornstarch
31. Properties/Characteristics of flour
a. whitish color, tolerance, strength, uniformity, high absorption b. whitish color, tolerance, strength, flavor, high absorption
c. whitish color, tolerance, strength, uniformity, palatability d. brownish color, tolerance, strength, uniformity, high absorption
 32. _______ is 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. flour b. egg c. shortening d. milk
33. maria is about to bake a cake for her sisters’ birthday, shea ready all her tools and ingredients to get ready for baking, and that’s when she found out
her 1cup measuring cup is missing for 2 ½ calls for recipe, what should maria do to be able to measure the right measurement for the ingredients?
a. get a cup used for coffee b. used ½ cup 2x c. use ¼ cup for recipe d. used 5x of ½ cups
34. a tool used, for mixing and scraping mixture on the side of a bow
a. spatula b. leveling c. rubber levering d. rubber scraper
35. a solid elongated wood with handles at both ends that is used to flatten dough or pastry.

a. b. c. d.
36. an aluminum rectangular or square pan with hallow rounded

a. b. c. d.
37. arrange the sequence in making PAN DE SAL.
1. Place on greased baking sheets with one side of each piece facing up, about 2½ cm apart. Let it rise until double its size. Bake in a pre-
heated oven at 350°F for 15-20 minutes.
2. Dissolve yeast in ¼ cup lukewarm water. Sprinkle with 1 tbsp. sugar. Allow to stand for 8-10 minutes.
3. Cut dough into two, then roll each half into a round log about 30 cm x 2 ½ cm.
4. Combine water, oil, salt and sugar. Stir until salt and sugar are dissolved. Set aside.
5. In a separate bowl, place bread flour and make a well at the center and then add yeast mixture, and follow the liquid mixture. Mix
thoroughly.
6. Transfer dough on a floured board and start kneading. Continue kneading until dough is smooth. (Approximately 25 minutes).
7. Shape into smooth ball and grease all sides with lard. Place in slightly greased bowl. Cover with damp clean cloth. Allow to rise until
double in size, approximately 1 ½ hours, then punch down dough.
8. Cut into 12 equal pieces. Dredge with bread crumbs.
a. 1,2,3,4,5,6,7,8 b. 2,4,5,6,7,8,1 c. 4.7.6.8.2,5,1,3 d. 8,1,7,2,6,3,5,4
38. has 7-9% protein content and is made from soft wheat flour. It is good for making cakes and cookies where a tender and delicate texture is
desired
a. soft flour b. wheat flour c. bread flour d. cake flour
39.contains 12-14% protein content, and has strongest gluten strength.
a. soft flour b. grain flour c. all-purpose flour d. hard flour
40.all-purpose flour has _______ and is made from a blend of hard and soft wheat flours, also called the General-Purpose Flour
a. 7-9% protein content b. 9-11% protein content c. 10-11% protein content d. 12-14% protein content
41. Sugar is a sweet, soluble organic compound that belongs to the carbohydrate group of food. They are the simplest to digest among all
carbohydrates.
a. confectioner b. sugar c. syrup d. none of the above
For numbers 42-46 choose the correct answer below:
42. ___ made from plant products such as corn, cottonseeds, soybeans, peanuts, and other sources. As a rule, you can substitute oil for melted
shortening. Among produced oils, corn oil and vegetable oils are commonly used in baking. Unless specified in the recipe, olive oil should not be used in
baking.
43. ___made of fatty milk proteins. It contains 80-85 % fat; 10-15 % water and 5% milk solids. When used in baking, it contributes flavor and
tenderness. Butter remains solid when refrigerated, but softens to a spreadable consistency at room i temperature, and melts to a thin liquid
consistency at 32-35°C (90-95 °F).
44. ___ made from hydrogenated vegetable oil. It contains 80-85 percent fat, 10-15 percent water and 5 percent salt. The hydrogenation process
makes oil a solid.
45. ___made of fat from pork. Some people prefer lard to other fats for making pie crust and biscuits because it gives a flakier texture.
46. ___ the ivory-colored natural fat of the cocoa beans extracted during the manufacturing of chocolate and cocoa powder. It gives chocolate
its creamy, smooth, melt-in-your-mouth texture.
a. Cocoa Butter b. Butter c. Lard
d. Oil e. Margarine f. Water
47.microorganism that produce carbon dioxide gas when it mixes with carbohydrates, causing the dough to rise
a. good bacteria b. baking powder c. baking soda yeast
48. mixture used as a dessert or a topping made of beaten egg whites and sugar until smooth, light and fluffy, usually added with cream of tartar to
make it stable.
a. frosting b. icing c. meringue d. whip cream
49. Which type of mixing technique is done only in baking bread?
a. blending b. creaming c. folding d. kneading
50. 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

“It’s always seems

impossible, until
it’s Done”
Prepared by: Nelson Mandela Checked by:
CARRENGIL L. DATU JULIE ANN N. PARAGAS
Entrepreneurship teacher SHS LAC FACILITATOR

Noted by:
MUJIM U. ABDURAHIM
SECONDARY SCHOOL PRINCIPAL IV