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b. Keeping finger nails long. d. Wearing and apron during working hours.
I-B. - Select the corret annswer inside the box. Write it your answer sheet.
21. Refers to any materials used to cover contain, protect, handle, preserve, identify, describe and promote
and market goods by a producer by a consumer.
22. It is a delicate baked product which consists of crust and filling. . It contains high percentage fat, which contributes
to flaky or crumbly texture.
23. To heat the oven to desired temperature before putting in the food to the oven.
24. Press out the mixuter out of the pastry bag.
25. A thick sauce containing eggs and starch.
26. To fill cup with brown sugar or shortening by pressing with the back of the spoon.
27. A French term that means "put in place" it includes assembling all the necessary ingredients, equipment
and tools needed to perform the task.
28.
MALILIPOT NATIONAL HIGH SCHOOL
Malilipot, Albay
1. What important ingredient in pastries provides the needed moisture to develop gluten?
a. Edible tallow b. flour c. salt d. water
2. An insulated box used for food storage equipped with freons, motor and temperature control.
a. Brown Sugar b. confectioner's sugar c. shortening d. sugar
3. What basic ingredient in baking improves aroma, flavour and nutrition in baked products?
a. Baking powder b. flour c. shortening d. sugar
6. What is 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
9. What mixing technique in baking is usually used for meringue and chiffon products?
a. Blending b. folding c. kneading d. whisking
10. What do you call the process of putting products into containers for easy distribution?
a. Labelling b. packing c. storing d. wrapping
11. It refers to one of the more innovative methods of commercial food packaging.
a. Canned Package b. Chill Package c. Foil Packaging d. Freeze Packaging
12. What strong technique is used to draw, fold and cover the bakery products?
a. Chilling b. Folding c. refrigerate d. wrapping
13. What is the simpliest method in mixing the ingredients together with utensil, usually a spoon,
using circular motion?
a. beating b. creaming c. stirring d. folding
14. Which type of light pastry is filled with whipped cream or a sweetened cream filling and often
topped with chocolate?
a. cream puff b. danish pastry c. french pastry d. pie and tart
16. What is the best substitute for two cups of pastry flour?
a. 1 C sifted all-purpose flour c. 1C minus 1 tbsp. sifted all-purpose-flour
b. 1 C sifted all-purpose flour plus 2/3 cup cake flour d. 1C minus 2 tbsp. sifted all-purpose-flour
17. What can be the substitute for 1 cup of whole milk?
a. 1/2 cup evaporated milk plus 1/2 cup water c. 2 cups sweet milk plus 1/2 tbsp water
b. 1 2/3 cups sweet milk plus 1 tbsp water d. 2/3 cup sweet milk plus 1 tbsp water
18. What is the proper way to measure flour?
a. Level off with the use of the tines of a fork c. Shovel the flour.
b. shakes the measuring cup before levelling d. Sift it before measuring