Republic of the Philippines

Department of Education
REGION III
SCHOOLS DIVISION OF TARLAC PROVINCE
ANAO HIGH SCHOOL
SENIOR HIGH SCHOOL

FIRST QUARTER EXAMINATION

BREAD AND PASTRIES PRODUCTION
(TVL-BREAD AND PASTRIES )
Directions: Read the questions carefully. Choose the letter of the correct answer. Write your
answer on your answer sheet.
1. What equipment is used to mix, blend or stir baking mixtures?
A. Electric mixer B. Spatula C. Rubber Scraper D. Wooden Spoon
2. Which of the following is used for baking, heating or drying foods?
A. Electric mixer B. Oven C. Baking pan D.
Refrigerator
3. Which equipment below is used in rolling or kneading large amount of dough mixture?
A. Electric mixer B. Oven C. Dough Cutter D. Dough Roller
4. The following are substitute for egg, except one.
A. Applesauce B. Sugar C. Banana D. Soy yogurt
5. Which ingredient below is best substitute for cornstarch?
A. Egg B. Salt C. Flour D. Sugar
6. A cup of evaporated milk can be substituted with which of the ingredients below?
A. 1 c. evap. Milk + ½ c. water C. ½ c. evap. Milk + ½ c. water
B. 1 tbsp. evap. Milk + ½ c. water D. ¾ tsp + 1 c. water
7. What is the equivalent measurement in cups of a ½ pureed ripe banana?
A. 1 cup B. ¾ cup C. ½ cup D. ¼ cup
8. What are the two types of dough?
A. Hard dough and Soft dough C. Light dough and Thick dough
B. Lean dough and Rich dough D. Plain dough and Rich dough
9. What are the two types of method used in kneading a dough?
A. Cut and Fold Method C. One-bowl Method and Cut in Method Conventio
Method
B. Folding and kneading D. Straight dough Method and Sponge dough Method
10.Which type of mixing technique is commonly done in baking bread?
A. Blending C. Folding B. Creaming D. Kneading
11. It consists of milk, sugar, eggs and flavourings which is used to fill pastries.
A. icing B. custards C. syrup D. pastry cream
12. What coating is applied to food to make the food shiny or glossy?
A. nuts B. glaze C icing D. frosting
13. What type of icing that is stiff and shiny and can be kneaded and rolled out to cover fruit or
chocolate mud cakes
A. fondant B. boiled icing C. buttercream D. royal icing
14. It is rich cream made of chocolate and heavy cream?
A. syrup B. ganache C. custard D. butter cream
15. What kind of filling that can be purchased ready made?
A. custard B. pastry cream C. meringue D. jams and jellies
16. It is made from beating egg whites with sugar.
A. custard B. pastry cream C. meringue D. jams and jellies
17. Which is made from sugar and water, and then cooked.
A. jams B. ganache C. custards D. simple sugar syrup
18. What principle of decorating and finishing pastry products refers to the uniformity in grains
and texture?
A. consistency B. moisture content C. appearance D. color of product

Address: Brgy. San Francisco East, Anao, Tarlac

Telephone No.: (045) 606-3715 / (045) 606-0482/ (045)925-4989
Email Address: 300946.anaonhs@deped.gov.ph
 Republic of the Philippines
Department of Education
REGION III
SCHOOLS DIVISION OF TARLAC PROVINCE
ANAO HIGH SCHOOL
SENIOR HIGH SCHOOL
19. What principle of decorating and finishing pastry products refers to its form and shape after
baking?
a. consistency B. moisture content C. appearance D. color of Product
20.What principle of decorating and finishing pastry products refers to amount of moisture
present which contribute in the moistness and softness of pastries?
A. consistency B. moisture content C. appearance D. color of Product
21.What principle of decorating and finishing pastry products which stimulates sense of sight
and enhance once appetite?
A. consistency B. moisture content C. appearance D. color of Product
22.Which filling contains starch thickeners as well as eggs, resulting in a much thicker and more
stable product?
A. custard B. pastry cream C. meringue D. jams and jellies
23.Which is made from sugar and water then cooked?
A. meringue B. jams and Jellies C. whipped cream D. simple sugar syrup
24.Which of the following icing becomes rock-hard once set?
A. fondant B. boiled icing C. buttercream D. royal icing
25.Which icing is made by creaming butter until pale with icing sugar, vanilla and milk?
A. fondant B. boiled icing C. buttercream D. royal icing
26. It refers to dry heat cooking which usually takes place in oven.
a. baking B. broiling c. grilling d. stewing
27. Which is a light cake made of meringue and flour?
a. angel food cake b. batter cake c. chiffon cake d. sponge cake
28. What sweet soluble organic compound belongs to the carbohydrates group of foods?
a. flour b. milk c. shortening d. sugar
29. 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
30 . It refers to heating the oven to attain the required baking temperature before baking.
a. baking b. proofing c. preheating d. broiling
31. Which method of portioning is done with the use of a food scale?
a. counting b. cutting c. measuring d. weighing
32 . A required temperature in baking angel food and sponge cake.
a. 300 F b. 350 F c. 375 F d. 250 F
33. A flat tool used to scrape any mixture and collect every bit of the mixture.
a. spatula b. ladle c. rubber scarpers d. dough cutter
34. A type of mixing method used for cakes that is also called the conventional method.
a. creaming method b. blending c. scraping d. one stage method
35. A type of cake that contains a high percentage of fat or shortening.
a. batter type cake b. chiffon c. foam type cake d. shortened cake
36. What sweet soluble organic compound belongs to the carbohydrates group of foods?
a. flour b. milk c. shortening d. sugar
37. The following choices are the proper ways of measuring dry ingredients properly EXCEPT:
a. Spoon/Scoop flour and let it overflow in a measuring cup.
b. Do not shake the measuring cup but level it off with a spatula or a flat side tool.
c. Sift flour to remove lumps.
d. Spoon/Scoop flour and shake the measuring cup
38. A type of cake by whipping eggs and sugar to a foam, then folding in flour.
a. batter cake b. sponge cake c. butter cake d. meringue
39. A type of icing that composes of sugar syrup, egg whites and cream of tartar.
a. meringue b. boiled icing c. royal icing d. glaze
40. A tool used to measure large quantities of liquids.

Address: Brgy. San Francisco East, Anao, Tarlac

Telephone No.: (045) 606-3715 / (045) 606-0482/ (045)925-4989
Email Address: 300946.anaonhs@deped.gov.ph
 Republic of the Philippines
Department of Education
REGION III
SCHOOLS DIVISION OF TARLAC PROVINCE
ANAO HIGH SCHOOL
SENIOR HIGH SCHOOL
a. liquid measuring cup b. measuring cup c. weighing scale d. cups
41. It is describe as a miniature bite-sized confections coated with icing.
A. fresh petit four b. marzipan c. iced petit four D. petit four
42. A petit fours that is decorated and covered with fondant icing.
A. fresh petit four b. marzipan c. iced petit four D. petit four
43. It is a tiny fresh fruit tartlet or a tiny pie. This is called _______
A. fresh petit four b. marzipan c. iced petit four D. petit four
44. This petit fours is made of paste or confectionery sugar, icing, or filling made of meringue
and gelatin?
A. fresh petit four b. marzipan petit four c. iced petit four c. petit four
45. This petit fours is made of almonds.
A. fresh petit four b. marzipan petit four c. iced petit four D. petit four
46. Also known as petit fours which is usually unfilled cookies; These have a signature of dry,
crisp texture when it being baked at a lower temperature for longer periods of time.
A. caramelized petit four b. marzipan petit four c. fresh petit four D. petit four
47. which type of icing that is made of boiled sugar syrup that is agitated to crystalize into a mass
of white crystal.
A. fondant icing b. glaze c. boiled icing d. caramel
48. Italian meringue used as cake icing
A. fondant icing b. glaze c. boiled icing d. caramel
49. Quantity of material that fills or is used to fill something, or is used to coat, or used to design
the top of food.
A. filling, coating, topping b. glaze c. foaming D. caramel
50. An overlay or cover with a smooth and shiny coating or finish.
A. foaming b. caramel c. glaze D. boiled icing

Prepared by:
ROSE ANN G. DOMINGO
Teacher III

Noted :

MONETTE B. GARINGO
OIC/SHS Focal Person

Address: Brgy. San Francisco East, Anao, Tarlac

Telephone No.: (045) 606-3715 / (045) 606-0482/ (045)925-4989
Email Address: 300946.anaonhs@deped.gov.ph