Department of Education

Region III – Central Luzon

School Division of Tarlac Province
COMILLAS HIGH SCHOOL
Comillas, La Paz, Tarlac

BREAD AND PASTRY PRODUCTION

PRE-TEST

Name:________________________ Gr. & Sec:______________Date:__________Score:______

Multiple Choice
Directions: Read and evaluate each item carefully. Choose the correct answer from the choices
given below. Write your answer BEFORE THE NUMBER

1. It refers to dry heat cooking which usually takes place in oven.

A. baking B. broiling
C. grilling D. stewing

2. It refers to fine white flour made from soft wheat which contains 7-9% protein.
A. all-purpose flour B. bread flour
C. cake flour D. pastry flour

3. What sweet soluble organic compound belongs to the carbohydrate group of foods?
A. flour B. milk
C. shortening D. sugar

4. This very fine sugar dissolves faster and is perfect for making meringue.
A. caster sugar B. confectioner’s sugar
C. granulated sugar D. white sugar

5. What sugar is pulverized into powder to prevent caking?

A. caster sugar B. confectioner’s sugar
C. granulated sugar D. white sugar

6. It refers to fine white flour made from soft wheat which contains 7-9% protein.
A. all-purpose flour B. bread flour
C. cake flour D. pastry flour

7. Which is a light cake made of meringue and flour?

A. angel food cake B. batter cake
C. chiffon cake D. sponge cake

8. This type of cake contains a high percentage of fat or shortening.

A. batter type cake B. chiffon
C. foam type cake D. unshortened cake

9. It is a combination of shortened and foam type cake.

A. batter type cake B. chiffon
C. foam type cake D. unshortened cake

10. What sweet soluble organic compound belongs to the carbohydrate group of foods?
A. flour B. milk
C. shortening D. sugar

11. What coating is applied to food to make the food shiny or glossy?
A. custard B. ganache
C. glaze D. syrup

12. Which is a kind of icing that is made out of butter and/or shortening blended with
confectioner’s sugar or sugar syrup
A. butter cream B. custard
C. ganache D. syrup

13. Which is a rich cream made of chocolate and heavy cream?

A. butter cream B. custard
C. ganache D. syrup
14. The easiest cake icing to make?
A. butter cream B. custard
C. ganache D. fondant

15. Type of cake icing that dries into a hard outer shell. It is also one of the easiest to dye with
edible colorings.
A. Royal icing B. Fondant icing
C. Butter cream D. Cream cheese frosting

16. An icing made of butter and/or shortening blended with confectioner’s sugar or sugar syrup,
other ingredients may also be added.
a. Butter cream b. glaze c. ganache d. filling

17. Shiny coating such as syrup, applied to a food; to make a food shiny or glossy by coating it with a
glaze or by browning it under a broiled or in a hot oven.
a. Butter cream b. glaze
c. ganache d. filling

18. Rich cream made of chocolate and heavy cream.

a. Butter cream b. glaze
c. ganache d. filling

19. Edible mixture use to fill pastries, sandwiches or cakes.

a. Butter cream b. glaze
c. ganache d. filling

20. Provide a light fluffy filling with a delicate flavor.

a. Whipped cream b. custard
c. frosting d. jelly

21. Is a smooth, creamy type filling similar to pudding.

a. Whipped cream b. custard
c. filling d. jelly

22. Is provides a light fluffy filling with a delicate color.

a. Whipped cream b. custard
c. filling d. jelly

23. Is a smooth, creamy type filling similar to pudding.

a. Whipped cream b. custard
c. filling d. jelly

24. Is also used as fillings are butter cream, boiled, cream cheese, whipped cream, and ganache.
a. Whipped cream b. icing
c. frosting d. jelly

25.Is any substance inside of a pastry or pastry-like food item

a. Whipped cream b. custard
c. filling d. jelly

26. Custard filling can be stored in the refrigerator for up to how many days?
A. 3 days B. 4 days
C. 5 days D. 6 days

27. It refers to dry-heat cooking that is usually done in an oven.

A. baking B. broiling
C. grilling D. stewing

28. Which is fine white flour made from soft wheat which contains 7-9% protein?
A. all-purpose flour B. bread flour
C. cake flour D. pastry flour

29. Which is a light cake made of meringue and flour?

A. angel food cake B. butter cake
C. chiffon cake D. sponge cake
30. Which refers to getting the right number of servings from a recipe and serving the right
amount?
A. mark-up B. portion control
C. weight D. yield

31. Which refers to method of dividing cake into uniform pieces before serving?
A. counting B. cutting
C. measuring D. weighing

32. What method of portioning is done with the use of food scale?
A. counting B. cutting
C. measuring D. weighing

33. Which is a sweet soluble organic compound that belongs to the carbohydrate group of food?
A. flour B. milk
C. shortening D. sugar

34. Which is a very fine sugar which dissolves faster and is perfect for making meringue?
A. caster sugar B. confectioner’s sugar
C. granulated D. White sugar

35. What granulated sugar is pulverized into powder to prevent caking?

A. caster sugar B. confectioner’s sugar
C. granulated D. White sugar

36. Which of the following ingredients is usually used in dough that gives better taste and flovor?
A. butter B. compound lard
C. edible tallow D. vegetable oil

37. What kind of sugar is primarily used in preparing icing?

A. brown sugar B. confectioner sugar
C. granulated sugar d. refine sugar

38. What is the basic ingredient in baking that improves aroma, flavor, and nutrition in baking
products?
A. baking powder B. flour
C. shortening D. sugar

39. which of the ingredients in an example of physical leavening agent?

A. air B. baking powder
C. baking soda D. yeast

40. Which kind of flour contains more gluten and less starch?
A. all-purpose flour B. bread flour
C. cake flour D. soft-flour

Prepared By: Checked By:

FRANCEZ S. ESQUIVEL KWIN MARIE M. MABANTA

Teacher II SHS Focal Person

Approved By:

DONNA B. EMATA
OIC. Head Teacher I