Department of Education

Region VII Central Visayas

MANDAUE CITY COMPREHENSIVE NATIONAL HIGH SCHOOL
North Reclamation, Mandaue City

TVE 2 – BREAD AND PASTRY PRODUCTION

FIRST GRADING PERIODICAL TEST
SY 2017 – 2018

Name: ____________________________________________ ____ Date: ____________ Score: ______________

Year and Section: _______________________

I. MULTIPLE CHOICE
Instruction: Identify the word/s that best describes the following statements. Encircle the letter of the correct
answer. (NO ERASURES)

1. A baking tool that is deeper than a round pan and with a hollow center.
a. Jelly Roll pan b. Muffin pan c. Tube Center pan d. Utility Tray

2. These are made of glass or metal containers for batter and dough with various sizes and shapes.
a. Baking wares b. Silver wares c. Grillers d. Casserole

3. It is a funnel-shaped container of icing or whipped cream.

a. Pastry Tip b. Pastry Bag c. Pastry Brush d. Pastry Dough

4. It is a shallow rectangular pan used for baking rolls.

a. Tube center pan b. Muffin pan c. Jelly roll pan d. Pop over pan

5. Which one of the baking tools below is NOT classified under Preparatory Tools?
a. Macaroon molders b. Rolling pin c. Grater d. Flour Sifter

6. Which one of the baking tools below is NOT classified under Cutting Tools?
a. Chopping board b. Pastry Blender c. Baking Sheets d. Kitchen Shears

7. The following are Mixing baking tools EXCEPT for one.

a. Mixing bowl b. Electric Mixer c. Rubber Scrapper d. Flour Sifter

8. The following baking tools below are classified under Cutting Tools. What appropriate tool is best used to pare
or cut fruits and vegetables into different sizes?
I. Paring Knife III. Dough Cutter
II. Kitchen Shears IV. Chef’s Knife
a. I only b IV only c. II and III d. III and IV

9. The following statements below describe about Biscuit and Doughnut cutter, EXCEPT for ONE.
a. It comes into various b. It is used to cut and c. It is classified d. It is used to grate
sizes and shapes shape biscuit and under Cutting chees, chocolate and
doughnut Tools other food

10 What baking tool should you use if you want to flatten or roll the dough?
.
a. Mortar and Pestle b. Cutting board c. Rolling pin d. Strainer

11 What appropriate baking tool is used to apply icing or frosting on cakes, muffins or cupcakes?
.
a. Pastry bag and Pastry tip b. Pastry blender and c. Pastry wheel and d. Pastry brush and
wooden spoon cookie molder pastry cloth

12 An oven that utilizes electromagnetic energy below the magnetic spectrum.

.
a. Convection oven b. Dutch oven c. Microwave oven d. Rack oven
13 A baking pan that has 12 formed cups for baking muffins and cupcakes.
.
a. Muffin pan b. Pop over pan c. Jelly roll pan d. Griddle pan

14 What baking tool will you use of want to grease or spread butter or oil on pans or on the surface of pastries and
. breads?
a. Wooden spoon b. Pastry brush c. Wire whisk d. Rolling pin

15 What baking tool will you use to remove bits of food in the sides of the bowl?
.
a. Spatula b. Wooden ladle c. Rubber scraper d. Pastry brush

16 In the procedure, “Sift the dry ingredients”, what baking tool/s can be used in this procedure?
.
a. Electric mixer, Wooden b. Strainer, flour sifter c. Pastry blender, d. Kitchen shears, pastry
spoon pastry brush wheel

17 In the process of Cutting in (Cut in), what is the BEST baking tools to mix shortening into dry ingredients?
.
a. Wire whisk b. Pastry wheel c. Pastry blender d. Kitchen shears

18 Which of the baking tools and equipment is NOT used in beating/whipping eggs and cream?
.
a. Wire whisk b. Electric mixer c. Grater d. Rotary egg beater

19 It is a baking term that means to liquefy food or ingredients by heating.

.
a. Melt b. Caramelize c. Cream d. Boil

20 It is a baking term that means to work on the dough by stretching and folding it in order to develop the gluten.
.
a. Cut in b. Knead c. Bake d. Cream

21 What happens when sugar is caramelized?

.
a. It becomes white, thick b. It becomes sticky c. It becomes soft d. It becomes a brown
and fluffy and develops and fluffy caramel-like substance
gluten with caramel flavor

22 What baking term that has the combination of two motions?

.
a. Cut and Fold b. Fold and In c. Cut and In d. Cream and Fold

23 Which one of the baking term below does NOT involve in combining ingredients?
.
a. Stir b. Broil c. Mix d. Cut In

24 Which is NOT true about “Fold In”?

.
a. It involves working two b. This is used to c. It involves d. You can use an electric
ingredients very gently retain air in the delicately textured mixer to combine the
mixture ingredients such ingredients
as egg white

25 What is considered to be the primary ingredient in baking?

.
a. Cornstarch b. Baking powder c. Flour d. Butter

26 Which of the following is NOT considered as a Leavening agent in Baking?

.
a. Baking soda b. Air c. Yeast d. Salt
27 What baking ingredient is added to give sweetness and flavor to baked products?
.
a. Sugar b. Eggs c. Milk d. Butter

28 What is the other name of Regular Granulated sugar?

.
a. Brown sugar b. Condensed sugar c. Confectioner d. Table sugar
sugar

29 Which of the following ingredients below is the ideal sugar used for preparing for frosting and icing?
.
a. Powder or Confectioner b. Brown sugar c. Muscuvado sugar d. Granulated sugar
sugar

30 What happens to the bread without leavening agent?

.
a. It’s soft and evenly- b. It has lesser c. The bread is d. The bread has more
grained textured volume of baked lighter and easier shape and texture
product to chew

31 What does flour contribute mainly to the baked product?

.
a. It gives bulk and b. It acts as leavening c. It contains d. It serves as food for
structure to baked agent moisture to baked the yeast
product products

32 How is baking powder different from baking soda?

.
a. Baking powder has b. Baking powder has c. Baking powder d. Baking powder has
baking soda and salt baking soda and has baking soda baking soda and acid
yeast and other
substances

33 Which process below does NOT incorporate air in the baked product?
.
a. Creaming b. Glazing c. Foaming d. Beating

35 What happens when water is added in baking?

.
a. It develops gluten thru b. It helps dissolve c. It distributes the d. All of the above
kneading salt and sugar ingredients
uniformly

Instructions: Calculate the Food Cost of the baking recipe below.

CLASSIC PEANUT BUTTER COOKIE

Ingredients Quantity Purchase Cost Unit Cost Ingredient's Cost

Butter 225 g P25/225 g 36. _______ P 25
Granulated white sugar 250 g P45/1000g P 0.05 37. _______
Brown sugar 250 g P35/1000g 38. _______ P 10
Eggs 2 pcs P7/pc P7 39. _______
All-Purpose Flour 625 g P100/1000g 40. _______ P 62.50
Baking powder 5g P15/50g P 0.30 41. _______
Salt 2.50 g P10/1000g 42. _______ P 0.03
Baking soda 7g P25/50g P 0.50 43. _______
Peanut Butter 250 g P45/300g P 0.15 P 37.50
 TOTAL COST 44. __________
INFLATION RATE 45. __________
OPERATING EXPENSE 46. __________
TOTAL PRICE 47. __________
Number of Yields 100
Suggest Retail Price 48. __________

“Waiting time is never wasted when God is involved.”

God Bless!

Prepared by:

KRYSTAL A. MARIMON
Teacher I