Bato School of Fisheries

Bato, Leyte
Senior High School Department
4th Summative Test in Bread and Pastry Production NC II (3rd Quarter)

Name: ____________________Grade & Section: __________Strand: ______Date:____ Score: ____

Test I. WRITTEN WORK: Carefully read and analyze the questions below. Choose the best answer
from the options given. Write only the letter that corresponds to your answer before the number.
1. What is the secret of delightful pastry?
a. Filling b. Ingredients c. Pie crust d. Pressed
2. Which of the following characteristics best describes a good pastry?
a. Moist b. Pale c. Soft d. Tough
3. What is a good indicator of a well-baked pie-crust?
a. Brittle b. Rough c. Smooth d. Soft
4. Which of the following is a good example of a single-crust pie?
a. Buko pie b. Durian tart c. Hopia d. Pressed cookies
5. What do you call a flour mixture that is thick enough to be rolled or kneaded?
a. Batter b. Cream c. Crust d. Dough
6. Which of the following is referred to as small flat sweet cake?
a. biscuits b. cookies c. muffins d. pies
7. What type of flour is commonly used in baking cookies?
a. all purpose b. bread c. cake d. potato
8. What type of cookie is made from dough which has been rolled out and cut with special cutter to
form shapes for special occasions?
a. bar b. pressed c. refrigerated d. rolled
9. Which of the following baked products is mixed in the same method as cookies?
a. biscuit b. cakes c. muffins d. pies
10. Which type of cookie needs freezing before it is cut into desired shapes and then baked?
a. bar b. pressed c. refrigerated d. rolled
11. What is the secret of a delightful pastry?
a. dough b. filling c. ingredients d. pie crust
12. Which of the following must be done first when baking cookies?
a. apply frosting b. blend ingredients c. cream butter d. sift flour
13. At what temperature can gluten development be controlled?
a. boiling b. cold c. freezing d. room temperature
14. Which of the following characteristics best describes a good pastry?
a. moist b. pale c. soft d. tough
15. What is a good indicator of a well-baked pie crust?
a. rough b. smooth c. soft d. under baked
16. Which of the following is a good example of a single-crust pie?
a. buko pie b. durian tart c. hopia d. pressed cookies
17. What do you call a flour mixture that is thick enough to be rolled or kneaded?
a. batter b. cream c. crust d. dough
18. Which of the following is a good example of a double pie crust?
a. buko pie b. durian tart c. hopia d. pressed cookies
19. What substance in flour is responsible for the structure of a baked product?
a. carbohydrates b. fiber c. gluten d. vitamins
20. What do you call an expert who specializes in pastries and sweets? A
a. baker b. bartender c. chef d. patissier

TEST II. PERFORMANCE TASK: LETS REMEMBER. Answer the following questions.
(5 points each).

21-25. What are pastries? How do they differ from cakes and cookies?
26-30. Differentiate flaky from mealy dough. How are they made flaky? or mealy?
31-35. Give the basic steps in making a single crust, a double crust.